Chef de Cuisine (Asian and Western Cuisine )
Resume:
Barun Roy
Married
*F, Building 35, Hua yuan Xincun 225
Gongbei yuehua Road, Zhuhai
China
Mobile: +861**********
Email:-*****.******@*******.***
Education
Bachelor degree in hotel management (Three years) 1994-1997
Bangalore University
India
Work Experience
Galaxy Macau, China
Chef de Cuisine 2 August 2012 - 3 February 2020
(Western and Asian Cuisine)
Manage all aspect of kitchen operations and kitchen staff to direct train and monitor performance of the chefs
Assist in menu planning and pricing and complete of monthly forecast
Participate and input towards food and beverage marketing activities entertain potential and existing customers
Handle all food inquiries and ensure timely follow up on the same business day
Participation towards overall hotel maintenance and cleanliness, and to achieve food quality and quantity that exceeds expectations
Supervision in Hot and Cold Production areas.
Worked as All day dining Sous Chef at Intercontinental shanghai Expo hotel, China. (Oct 2009- June 2012) Pre-opening team member of the Hotel.
In charge of the full operation for the Kitchen with 20 employees.
In charge of teaching all production on the areas as Butchery, Gardemanger and Asian Production area, Kitchen Line.
In charge of Hygiene procedures.
In charge of receiving, storing and controlling quality of food and supplies.
In charge of Interviewing, Hiring, Training the staff.
Worked as Sous Chef at All day dining restaurant Crown plaza sun place Beijing, China. (Mar 2008 –Sep 2009) -Pre-opening team member of the Hotel.
Worked as Sous Chef at All day dining restaurant CEC hotel Zhongshan, China. (Mar 2001- Feb2008).
Mar1999-Feb2001 -worked as Sous Chef at Oberoi Hotel, Bangalore, India.
Feb 1997-Feb 1999 – worked as Chef de Partie at Le-Meridian hotel, Bangalore, India
Mar 1996-Jan1997 – worked as Management Trainee at The Atria hotel, Bangalore, India
Professional Training
Basic Knowledge of fire and safety
Internal food Hygiene programmed at Banyan Tree Hotel, Macau
HACCP program(certified)
“Customer Awareness Programmed” conducted by Intercontinental Shanghai expo hotel
Leadership I and II
Train the Trainer
Languages
Hindi- native language (fluent in write, read and converse)
English (fluent in write, read and converse)
Cantonese (Converse)
Mandarin (Converse)
Computer Skills
Knowledge using Pc, Laptop and MS Office programs like: Word, Excel, Power Point, and Internet
Interests
Western Cuisine, Asian Cuisine, Reading about Culinary cultures around the world. Cooking, Writing, Sports.
Experience
Cooking various recipes of international standards.
Attending food production meeting daily. Developing Recipe cards.
Following up the activation of taste panel.
Making weekly staff schedules to ensure of all essential items While Maintaining a minimum wedge cost.
Business forecasting and indicating plan of action to work out any leftover items.
Conducting and attending training program and food production and safety food-handling.
Preparing monthly inventory of kitchen materials.
Strengths and Skills
with solid knowledge on western cuisine and Asian cuisine
Strong background in banqueting buffet
Calm, clean and organized in stressful situation
Fast adaption to different working environment
Good communication skills.
Reference
JOHN SLOANE
ASSISTANT SENIOR VICE PRESIDENT
F&B OPERATION & CULINARY
GALAXY MACAU
Mobile: +853-********
EMAIL: ****.******@*******************.***
FAUSTO AIROLDI
Production Executive Chef
Food & Beverage, Culinary
Galaxy Macau™
Mobile: +853-********
E: ******.*******@*******************.***
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