Executive Chef

CURRICULAM-VITAE

Uttam Kumar Adhikary

Shimulpur, Thakurnagar

24PGS (N), West Bengal, India

Mobile, Mumbai:- +916*********, +918*********

Email :-**************@*****.**.** / ***************@*****.***/

Skype Id- UTAM K ADHIKARY, Skype Id- ***************@*****.***

Sub-Application for of the post of

SUMMARY OF SKILLS AND EXPERIENCE:-

5 years Executive Chef Experience and About 25 years of fast paced professional growth driven by hard work, a determination to learn and resolve and to achieve. My Exposure has been in the section of food production in the field of Hotels Industries and performance appraisal, implementation of others supporting activities. I wish to exploit my talent and ambition to achieve new paradigms in the field of Hotels Industries and be a trend setter in my domain of expertise. My strength are my skills, education, ambition, yearning to learn and boundless energy.

EXECUTIVE SUMMARY:-

•A Competent professional with 25 years of rich experience in Hotels Industries (F&B Production)

•An Out of the box thinker committed towards the growth of people within the organization.

•Skilled in handling large workforces, maintaining peaceful & amicable work environment in the organization, and in initiating measures for the benefit of the organization and benefit for the people .

. ACADEMIC QUALIFICATION:-

•B.A from Calcutta University

PROFESSIONAL QUALIFICATION: -

•One and half years diploma in Hotel Operation Course from School of Indian Hotel Management

•Steward management (Institute of Advance Hotel Management)

•Training in STCW 95

WORKING EXPERIENCE SUMMARY:-

Present working: Vaishnavi Clarks Inn, a Clarks group 4* 70 rooms property,Dec 17th 2018 To 31st December 2019

Executive Chef: Lake Manyara Hotel, 4*+, 100 Room, Tanzania (15TH AUGUST 2015 to 11th July 2018)

Restaurant : Dheeraj Reality-A Five*Star facility restaurant group. Sous Chef, From 2014 June to August 2015

Executive chef, Royal Sarovar Premiere-Siliguri 4*Hotel, From 2012 to 2013

Five star Hotel— Taj lands Ends-MUMBAI—AS-DCDP-CONTINENTAL

Five star Hotel -- ITC-Grand central Sheraton hotels& tower MUMBAI-commie-coffee shop

Cruise ship --- Aida Aura –German Based, One contact ( !0 months

Abroad experience FIVE & HALF YEARS including gulf, cruise ship and Africa.

My Total Hospitality Experience is 25 years

Working Experience:

Previous working: Vaishnavi Clarks Inn, a Clarks group 4* 70 rooms property,Dec 17th 2018 To 31st December 2019

LAKE MANYARA HOTEL- EXECUTIVE CHEF (HOTELS & LODGES TANZANIA LTD)-15th August 2015 To 25th September 2018

ROYAL SAROVAR PREMIERE- SILIGURI- EXECUTIVE CHEF

DUTIES AND RESPONSIBILITIES:

Develops recipes and menus for all retail food operations

Supervises food productions, Introduces new products

Maintain food cost standards and cost controls, food waste by using in proper areas to be distributed daily, Sets productions goals or job expectation .

Promotes safety and proper sanitation, Maintain hygiene &cleanliness all the kitchen and product.

Assists in taking inventory and purchasing supplies, handle employees concerns and issues.

Acts as replacement worker when short staffed and shift the staff according to the business pattern.

Handles customers concerns and suggestions.

May have full or final responsibility for job actions (e.g-new hires, promotion, transfer, discipline, terminations).)

Asses performance and completes a formal performance evaluation.

Participates in determination of salary and salary changes.

Above all main goal must be working company maximum revenue, reach companies target and smooth operation moving.

Feb 2011 to aug12:- Fortune Select Excalibur Gurgaon as a Chef de partie

•Job Profiles is to maintain the food quality and quantity Control.

•Fulfill the guest Demand any extra food demands.

•Making the staff duty roster.

•Help to introduce new menu to Executive Chef.

•Sending the staff for many various training programs.

2008 to Jan 2009 :- Aida Aura Luxury Cruise Ship (German Based) as a Second Cook

•All the eggs preparation like omelet, fried egg, sunny side up, rare medium poached etc.

•Live carving station roast beef, fish, Suckling pig etc.

•Take part various personal development program organized by company.

Jan 2008 to Mar 2008 :- Taj Lands End (The Luxury Collection) as a Demi Chef de Party

•Prepare the food according to the guest demand.

•Store order, Store maintain, Supervise kitchen and monitor staff performance.

Mar 2007 to Dec 2007 :- ITC Grand Central (The Luxury Collection) as a Commi.

•Prepare A-La-Cart order, Directly guest related live omelets counter.

July 06 to Nov 06 :- M V Athena Cruise Ship (Portugal Based) as a Second Cook

•Prepare all the breakfast menu and take part food service for sitting

Dec 05 to May 06 :- G V T Radiance of the seas (Royal Caribbean Cruise Lines) as a Second Cook

•Prepare the entire breakfast menu.

•Prepare the entire roast product such as roast beef, steak, lamb, chop, pork chop etc.

Dec 04 to Dec 05 :- ITC Grand Central Sheraton Hotels and Tower as a Commie,

•Work at coffee shop show kitchen, breakfast menu, A-La-Cart menu and Mise-en-place.

Aug 2003 to Dec 2004 :- Oven Fresh 1st Class Fine dining restaurant as a Chef de Partie,

•To have creative input in to developing menu, Stock Control, Ordering Correct Stock quantity and rotation Policy.

Oct 1999 to Oct 2001 :- Abu Dhabi National Hotel as a Commie,

•Prepare the entire breakfast menu, Lunch and Dinner.

Jan 1994to march1994:-Oberoi palm beach as a industrial trainee,

•Gather the basic knowledge of food production

•Get training of food & beverage and house-keeping.

Uttam Kumar Adhikary

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