Ramendranath Paul

Contact no - 971*********

E-mail – adlw1x@r.postjobfree.com

OBJECTIVES: -

To be associated with a company that gives opportunities of growth and prosperity and obtain a position where I can utilize my skills and work experience. With my proven ability to manage and maintain the high Quality standards whilst also minimize costs. I feel that I would be able to make a significant contribution to your company's management team with having multi cuisine knowledge and experiences in different countries varies cuisine restaurant &kitchen like A-La-Crate, All-Day-Dining, ITALIAN cuisine, INDIAN Cuisine, Steak house, Live kitchen, Pool & Beach restaurant Bar In hot kitchen knowledge & experienced.

Achievement: -

Strong experienced and knowledge in western cuisine.

Awarded with the best employee of the month by GM of Le Meriden Mina Seyahi Dubai.

At INDIA I was awarded with a Service Excellence Certificate from Hyatt Regency, Kolkata & Also awarded with HACCP certificate at the UAE.

Successfully achieved the fire safety and prevention training certificate.

Successfully achieved HACCP awareness certificate from DUBAI AND QATAR.

Successfully completed the basic food and hygiene training.

Best restaurant award at Doha in 2015.

Successfully complete Destination Leadership Training.

Promoted to chef de partie.

Last room service A-La-Crate menu, food presentation, Coasting is very successful, appreciated by the executive chef with a letter.

Job experience & Summary:-

INTERCONTINENTAL ABU DHABI CHEF DE PARTIE – A-La-Crate, Main Kitchen, BUFFET OPERATION (JUNE 2017 to Present (HOT SECTION)

Duties & Responsibilities: -

I was working on Buffet operation but presently working for A-La-Carte and ensuring that the preparation & presentation as well as quality & quantity of the food are in accordance with the established standards. Also involved in Breakfast operation.

Assisting the Ex Sous chef in planning menus and recipes and testing samples.

Procedures to ensure profitable operations within budgetary parameters.

Sincerely taking care all food Allergen and Dietary indication as per there guest requirement.

Instantly prepare starter and main course for special request.

Prepared & present food for different theme night like- Italian night, Mexican night, Asian night, Steak night, Indian night, French night, Seafood Night and Friday Brunch.

Maintain correct standards of food hygiene (HACCP).

Co-ordinate with junior Chefs and make plan for next day operation and follow up that they are carried out with correct manner before deadline.

Help of F.B.M. order daily store, market requisitions and kitchen transfers on the appropriate forms.

Responsible for checking the daily checklist regarding Mise-en-place and food storage.

Help to recycle the food in the kitchen to control wastage.

Present new ideas on times of implementation of new menus for Business Lunches.

ORYX ROTANA DOHA, QATAR (2016 AUG-2017 May) Chef De Partie – ALL-DAY-DINING, BUFFET, HOT SECTION

I worked for choices kitchen; it’s an ALL-DAY-DINING restaurant which serves breakfast, lunch and dinner including 7 theme nights.

Duties & Responsibilities: -

Assisting the Sous Chef in establishing culinary standards specific to restaurants which meet the needs of the target market.

Maximise colleagues' productivity and morale and consistently maintaining discipline following hotel guidelines and local legislation.

During service periods, personally running the hot plate and ensuring that the presentation as well as quality of the food is in accordance with the established standards.

Planning duty rota on a weekly basis and to review on a daily basis with the Sous Chef.

Maintain correct standards of food hygiene (HACCP).

Prepare food for Room dining.

Prepare food for all theme nights.

ORYX ROTANA DOHA, QATAR (2015 FEB-2016 Aug) DEMI CHEF DE PARTIE, ALL-DAY-DINING, BUFFET, HOT SECTION

At Oryx Rotana I joined as a D.C.D.P. and i promoted as a C.D.P. on 2016.

Fully responsible for all the theme nights.

Le Meridien Mina Seyahi, DUBAI (Nov2013- Feb2015) COMMIS-1, A-La-Crate, HOT & Cold SECTION

I worked with Starwood as a commis-1 at Latest Recipes kitchen, a CLASSIC FRENCH restaurant which serves food for room guest and for the restaurant in fine dining way in HOT & COLD SECTION.

Duties & Responsibilities: -

Preparation food for room dining and all-day dining restaurant which is basically set up in French cuisine.

Working for breakfast, all day Dining, A-La-Crate and Buffet preparation in hot section.

Prepare all salad from the A-LA-CARTE menu.

Al-Bustan-Rotana, Dubai (2012May- 2013Sept) COMMIS-2, All Day Dining.

I worked there as a commis-2 at Choices Kitchen, A very busy all-day dining restaurant which serve room service order, buffet food, pool restaurant and different theme night.

Duties & Responsibilities: -

Working for all theme night as per Rotana standard like – Seafood night, Mamamia night, Italian night, Indian night & Latino night, French night and Asian night.

Inspecting twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations.

During service periods, personally standing on pass and preparing dishes to ensuring that the presentation as well as quality of the food is in accordance with the established standards.

Maintain correct standards of food hygiene (HACCP)

Hyatt Regency Kolkata, INDIA (2010July-2012 May COMMIS-2, Banquet kitchen, Italian kitchen HOT Section

I worked at Hyatt REGENCY KOLKATA as a 2nd commis in Italian Cuisine(La Cucina, Italian speciality fine dining restaurant which serve authentic Italian food & wine) and Banquet kitchen.

Duties & Responsibilities: -

La Cucina (ITALIAN CUISINE) prepare all sauces, soup, Antipasti and handmade pasta describe by the chef. Sometime I work as a reliever of my CDP. And I prepared food for Argentina football team in 2011 when they come to Kolkata for friendly football match (2011) with CHEF FARNANDO.

Key Skills: -

Food costing and yield management.

Excellent interpersonal skills, motivational and executing promotional skills.

Superb guest relation skills, quality assurance & control.

Great ability in cost control, problem solving ability to analyze issues, creates plan of action and reach solutions.

Exercise initiative in conducting food surveys, achievement and independent judgment in sourcing and approving new products.

Develop kitchen processes in respect of team, Inventory management.

Having good knowledge on F.B.M. & I.C.A. Financial, Outlook and E-mails.

Training: - I complete my 6-month vocational training from Hyatt Regency Kolkata in Culinary and INDUSTRIAL Training from The Resort 5* DELUX PROPERTY in Mumbai.

Summary of Qualification: -

Successfully complete Diploma, Certificate Course from Barclay College of Management Kolkata in March 2010 under London Centre of Management.

Successfully complete Diploma in Computer, and having good knowledge of Internet, Word, Excel, PowerPoint and outlook.

Graduate from Burdwan University in 2006.

Complete H.S. from Katwa BHARATI BHAVAN high School in 2003.

Complete Madhyamik from Shibloon A.C.M. high School in 2001

Personal Profile: -

Fathers name - Rabindranath Paul

Nationality - INDIAN

Religion - Hindu

Date of birth - 22.01.1984

Gender - Male

Maritorial Status - Married

Passport No - T1927274

Language Known - English, Bengali, Hindi

Hobbies - Travelling, Reading, Introduce new dishes.

Declaration: - I consider myself as knowledgeable F&B production, besides having knowledge in the field of service. If given a chance, I am confident of proving my worth in any of the field entire the Industry. I hereby state that the information furnished above is true to the best of my knowledge. All the relevant evidential documents in support of my qualification and experience will be produced, if asked for, prior to joining.

Date - 14/04/2021

Place – ABU DHABI (UAE) (RAMEN PAUL)

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