Executive Chef Sous
Resume:
adlzzu@r.postjobfree.com
PRESENT ADDRESS
Maharashtra Seva Mandal Chawl,
Room no-11, Irla passage,
Ville Parle ( West),
Mumbai : 400056
OBJECTIVE
MOBILE
Intend to structure my growth in pace with the ever changing corporate environment.
Make my learning curve to move in a linear fashion along with the growth of my
TOTAL EXPERIENCE
functional skills coupled with overall personality development in order to face the
18 Yrs
Challenging times ahead.
NOTEWORTHY ACHIEVEMENTS
Managed the entire gamut of operation of 140 covers Restaurant & Banquets.
Can handle food production 150 to 700 peoples party.
King Fishers great food guide award for excellent chicken tagine in 2010.
Award of Tripadvisor for year 2013.
Award of Zomato for best European Food & best Romantic place in Pune.
EDUCATIONAL EXPERIENCE
EXPERIENCE
Diploma in Cookery Coarse
Mumbai.(2001)
Visionary & Goal oriented professional with demonstrated exposure &
H S C Maharashtra board
Experience of over 16 years in Food Production Operations.
Mumbai ( 1996)
Excellent team building skills with an eye for detail and the ability to
TRAININGS ATTENDED
Get things done better, faster & cost effectively.
A mature & a balanced decision maker, strong exposure and understanding of
Taj Flight Kitchen
6 Months (Food Production Main Kitchen)
Business strategy planning and implementation within the Restaurant.
Experience in implementation of procedures, control systems, service standards,
Hygiene & customer service standards.
Strong Customer service orientation with the ability to lead the staff to a high
Level of performance in responding to needs of guests.
good communication & interpersonal skills with the ability to work in multi
Cultural environment.
An effective team member with strong trouble shooting & problem solving skills.
PERSONAL DATA
Date of Birth : 19 June, 1978
CORE COMPETENCIES & SOFT SKILLS
Sex : Male
Passion & commitment to the craft.
Nationality : Indian
Mentoring, Training and Coaching.
Marital Status : Married
Creativity, Flair for Innovation & experimentation.
Languages : English, Hindi, Marathi.
Pass port no. : T0244179
Leadership & Team Work
Time & resource Optimization
Work Flow Planning & Prioritization
BUSINESS AREA
Food Production.
COMPANY'S NAME: JALESH KARNIKA CRUISE. Duration: 31st March 2019 to 5th Oct 2019
Designation : Asst. CDP
Reporting to : Sous Chef, Jr. Sous Chef, Ex. Sous Chef, Ex. Chef.
Summary of responsibilities :
To carryout day to day food preparation.
To check the entire dry store.
To meet the demands of customers, vegetables, meat and indent accordingly.
To ensure smooth functioning of the section.
To train the junior staff.
Responsible for all cleaning and sanitation work in department.
COMPANY'S NAME: JSM Corporation Pvt. Ltd. Duration: 14th March 2015 to 27 March 2019
ASILO Roof Top Lounge Bar, Fusion Food.
Lower Parel W
est, Mumbai – 400 013.
Designation : Jr. Sous Chef
Reporting to : Kitchen Manager
Summary of responsibilities :
Liaise with Kitchen Manager to ensure smooth functioning of entire operations.
Develop standardize recipes and used in a preparation of all menu items. Investigate and develop new recipes.
To meet the demands of customers.
Revised standardize recipes to incorporate new products and procedures.
Prepare sample of new recipes and product for evaluation and development.
Ensure the maintenance of sanitation standards of all kitchen areas.
Ensure that policies and procedures in the kitchen are developed, followed and updated as needed.
COMPANY'S NAME: SRUSHTI ENTERPRISES Pvt Ltd Duration: September 2009 to March 2015
BOHEMIAN A Speciality Restaurant serves Mediterranean Food/OASIS,
NDA Rd, Pune
Designation- Executive Chef
Reporting to : GM Operations
Summary of responsibilities:
Liaise with GM operations to ensure smooth functioning of entire operations.
Develop standardize recipes and used in preparation of all menu items. Investigate and develop new recipes
To meet the demands of the customers.
Revise standardize recipes to incorporate new products and procedures. Prepare detailed preparation instructions,
Portion size recommendations, yield determinations, portion cost information and selling price recommendations.
Prepares and conducts training programs for staff, service employees.
Determine the proper use of leftovers in order to minimize waste.
Prepare samples of new recipes and products for evaluation and development.
Formulation of yearly food budget and activities to ensure achievement of budgeted goals.
Ensure the maintenance of sanitation standards of all kitchen areas.
Ensure that policies and procedures in the kitchen are developed, followed and updated as needed.
Regularly cook with production staff as a way of instructing, introducing new recipes, analyzing and observing cooking techniques.
COMPANY'S NAME: POST 91, Pune Duration: 1st May 2008 till 31ST August 2009
300 Covers Banquets with speciality Restaurant.
Designation: Junior Sous Chef
Reporting to: Executive Chef/GM Operation
Summary of responsibilities:
Liaise with the GM operations & Exe.Chef to ensure smooth functioning of entire operations.
Oversight of all kitchen operations stressing the highest quality of customer satisfaction.
Develop standardize recipes and used in preparation of all menu items. Investigate and develop new recipes
To meet the demands of the customers.
Revise standardize recipes to incorporate new products and procedures. Prepare detailed preparation instructions,
Portion size recommendations, yield determinations, portion cost information and selling price recommendations.
Prepares and conducts training programs for staff, service employees.
Determine the proper use of leftovers in order to minimize waste.
Prepare samples of new recipes and products for evaluation and development.
Responsible for all cost controls (Food & Labor) related to kitchen operations.
Formulation of yearly food budget and activities to ensure achievement of budgeted goals.
Ensure the maintenance of sanitation standards of all kitchen areas.
Ensure that policies and procedures in the kitchen are developed, followed and updated as needed.
Provide system wide leadership in area of culinary development.
Stay current on changes in products, procedures, equipment and customer trends in food service/ hospitality
Industry, recommending pertinent changes for areas of responsibility
COMPANY'S NAME: Food Federation co., Mumbai Duration:1st Jan 2008 till 30th April 2008
Bombay 72 Degree East.
Designation: Senior Chef de Partie.
Reporting to: GM Operation
Summary of responsibilities:
Liaise with the Executive Chef to ensure smooth functioning of entire operations.
Oversight of all kitchen operations stressing the highest quality of customer satisfaction.
Develop standardize recipes and used in preparation of all menu items. Investigate and develop new recipes
To meet the demands of the customers.
Revise standardize recipes to incorporate new products and procedures. Prepare detailed preparation instructions,
Portion size recommendations, yield determinations, portion cost information and selling price recommendations.
Prepares and conducts training programs for staff, service employees.
Determine the proper use of leftovers in order to minimize waste.
Prepare samples of new recipes and products for evaluation and development.
Responsible for all cost controls (Food & Labor) related to kitchen operations.
Formulation of yearly food budget and activities to ensure achievement of budgeted goals.
Ensure the maintenance of sanitation standards of all kitchen areas.
Ensure that policies and procedures in the kitchen are developed, followed and updated as needed.
Provide system wide leadership in area of culinary development.
COMPANY'S NAME: The Owning co, Bohemia, juhu Duration:1st July 2005 till 30th April 2007
A Café, Lounge & AFine Dine which serves fusion food/Vast European Food.
Designation: Chef-de-Partie
Reporting to: Sous Chef
Summary of responsibilities:
To carry out day to day food production in different sections.
To train the junior staff.
To ensure the smooth functioning of the section.
To check the entire Dry store, Vegetables and Meat are stored accordingly.
COMPANY'S NAME: Zenzi, Bandra (w)Mumbai. Duration: 10th June 2004 till 23rd June 2005
A stand alone project comprising of a 200 covers restaurant, Fusion Food.
Designation: 1st Commi.
Reporting to: Sous Chef
Summary of responsibilities:
To carry out day to day food production in different sections
To ensure the smooth functioning of the section
To train the junior staff
To check the entire Dry store, Vegetables and Meat are stored accordingly.
COMPANY'S NAME: Bay Side Café, Colaba. Duration: February 2004 till May2004
A single standing outlet which boasted of a fine dining restaurant, a lounge which pioneered the lounge culture in Mumbai.
It housed an elite members lounge catering to the most sought after celebrities of its times
Designation: 1st Commi.
Reporting to: Sous Chef
Summary of responsibilities:
To carry out day to day food production in different sections
To ensure the smooth functioning of the section
Controlling food wastage.
To act as a live cook.
COMPANY'S NAME: Indage Hotels Ltd, Mumbai Duration: May 2002 till Jan 2004
Athena/Sin Café Bar & Bistro
The Restaurant with live kitchen/Multi Cuisine.
Designation: 11nd Commi.
Reporting to: CDP/ Sous Chef
Summary of responsibilities:
To carry out day to day food production in different sections.
Controlling food wastage.
To act as a live cook.
COMPANY'S NAME: Jet Gourmet Flight Kitchen, Mumbai Duration: 01st Feb 2002 till May 2002
Serves food for flight.
Designation: 3rd Commi
Reporting to: Sous Chef
Summary of responsibilities:
To act as a live cook.
To do the Mis-es-plus of the assigned section.
Date:
Place: Signature
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