Kitchen Manager or Sous Chef

PANKAJ GOTAM

New Delhi, DL ****** M: +919********* ***********@*****.***

PERSONAL SUMMARY: -

Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail.

Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff.

Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness.

Ready and qualified for the next stage in a successful career and currently looking for a suitable position with a ambitious & exciting company.

WORKING EXPERIENCE: -

Working with Kylin Experience Vasant Kunj, as a Sous Chef in Pan Asian Cuisine From 13-January to till date.

Worked with Japanese Cuisine and local Caribbean Cuisine with Solana Restaurant, Turks and Caicos Island From 28 October 2016 to 11 September 2019

Worked with Kylin Premier, Vasant Kunj As a Sous Chef from 21 September 2015 to 15October 2016.

Worked with SPAR MAX HYPER MARKET As a Department Manager 5August 2014 to 17 September 2015.

Worked with Hyatt Regency Delhi as Demi Chef de Partie since 15 Feb2012 to 09 may 2014

Worked with Orchid Lounge Restaurant (oriental), sector 34, Chandighar. As SENIOR CHEF DE PARTIE

Worked with Hotel Hyatt Regency, Delhi, as DEMI CHEF DE PARTIE Aug. 2005 to 15 April 2011

Apprenticeship from Hotel Inter-Continental EROS, Nehru Place Delhi-110019 from Oct.2002 to Oct. 2005

Duties: -

Keeping all working areas and surfaces clean and tidy.

Ensuring that all foods are produced in a safe and hygienic manner at all times. Making sure meals are prepared and presented on time.

Dealing with any employee issues and queries.

Assisting with the training, management and development of catering staff.

KEY SKILLS AND COMPETENCIE: -

Customer Focus

Provide a courteous and professional services at all times

Maintain positive guest and colleague interactions with good working relationships.

Handles guest’s enquiries and complaints in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found.

Operational Duties

Introducing & developing new dishes & measuring consistency and performance.

Meal preparation and menu planning.

Ensuring the kitchen is maintained and cleaned to the highest level.

To ensure that hygiene & cleaning of the kitchen is well above the standards.

Understanding client requirements thoroughly.

QUALIFICATIONS: -

EDUCATIONAL QUALIFICATION:

10th passed from C.B.S.E. Board, New Delhi.

12th passed from C.B.S.E. Board, New Delhi.

PROFESSIONAL QUALIFICATION:

BHM from Emperial institute of Management Science & Research

Three-year Diploma in General Cook from BTC Pusa

Basic Knowledge of Computer

Achievements: -

Get Best Oriental Restaurant award in Chandigarh from The Times Food Awards year 2011

CHEF OF THE YEAR 2009 Hyatt Regency, Delhi

Get Best Chinese Restaurant Award from THE TIMES FOOD AWARDS year of 2008

Get Best Chinese Restaurant Award from THE TIMES FOOD AWARDS year of 2009

Get Best Chinese Restaurant Award from THE TIMES FOOD AWARDS year of 2010

Pet on the Back year of 2008

Hobby: -

Traveling

Watch YouTube

Gym & Exercising

PERSONAL DETAILS: -

Father’s Name : Sh. Rameshwar Dutt Sharma

Date of Birth : 3rd March 1983

Marital Status : Married

Passport No. : U0755198 Expire Date 30/09/2029

Languages Known : English & Hindi

Nationality : Indian

Religion : Hindu

I hereby declare that above written particular are true to the best of my knowledge and belief.

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