SANJIV KUMAR ROY NANDI

Contact No.: +919*********

Email Id: adm0d2@r.postjobfree.com

OBJECTIVE

Being equipped with firsthand experience in food production for more than 27 years, now I look forward to accept the challenges of an executive chef’s position and display my expertise in food and labor cost control, menu and pricing development, business strategy and culinary team development, and profit generation for my prospective establishment.

SNAPSHOT

Award-winning, progressive culinary professional with over 26 years of experience in fine dining & upscale restaurants in establishments that includes world-class luxurious, business class and resort hotels.

Unique blend of creative flair and passion for creating wonderful dishes, strong business sense and engaging interpersonal skills.

Excellent record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals.

Highly skilled at performing financial analysis, troubleshooting and recommending effective cost controls, excellent knowledge of MORDERN & CLASSICAL EUROPIAN, PAN-ASIAN and INDIAN cuisines, part of many pre-openings restaurants, worked with award winning chefs for e.g. Chef PHILIP JHON TURE, Chef ROLF WIESER Executive Chef at Sofitel Chongqing, Chef GUSTAVO MAURELLI, Executive chef at Sheraton Santiago Hotel & Convention Center, Chef ALAN SMITH, Executive Chef at Hilton Dali Resort and Spa.

ACCOLLADES

Gold Medal winner for wine & food paring competition among the leading hotels of Bangalore at “ZEN” The Leela Palace, Bangalore.

Silver medal winner of chef’s competitions by Food Lover Guide at “OKO” The Lalit Ashok Bangalore.

Consecutively three years Times’ food awards winner at “ZEN” The Leela Palace, Bangalore.

Successfully achieved KPO (Key Performance Objectives) for the year of 18-19

Best Pan-Asian Restaurant by Food Lover Guide Bangalore “OKO” The Lalit Ashok, Bangalore.

Best Japanese Food winner, by Kingfisher & Bangalore city guide at “OKO” The Lalit Ashok, Bangalore.

Successful event organized of wine dinner in (Asian food & wine eight course menu) at “OKO” The Lalit Ashok Bangalore.

Successful event Chaîne des Rôtisseurs at “OKO” The Lalit Ashok, Bangalore.

Successful part of event Chef & Child (Charity Fundraising Dinner) organize by The Indian Federation of Culinary Associations by “OKO” The Lalit Ashok, Bangalore.

Successful event wine and dine (around the world) by BWC (Bangalore wine club) at “OKO” The Lalit Ashok, Bangalore.

Successful event for Micro Soft 11000 pax at The Lalit Ashok, Bangalore.

Successful event for Honeywell 8000 pax at The Lalit Ashok Bangalore

Successful event of international fighter club pre-plated dinner for 500 pax at The Lalit Ashok, Bangalore.

Successful event for WPO (World Presidents' Organization) The Leela Palace Kempinski, Bangalore

Successful event for OWC (Overseas Women's Club) The Leela Palace Kempinski, Bangalore

SKILLS

Creative and passionate for food.

Strong organizational skills.

Interpersonal communication.

Social perceptiveness.

Time management.

Management of personnel resources.

Judgment and decision making.

Critical thinking.

Active listening and learning.

Service orientation.

Negotiation.

Instructing.

Persuasion.

Quality control analysis.

Management of material and financial resources.

Reading comprehension.

Mathematics and computers.

Operation monitoring.

Strong oral and written communication.

PROFESSIONAL EXPERIENCE

1. MADELEINE BAKERY & BRASSERIE, AL-KHOBAR, SAUDI ARABIA Apr 2018 To June 2020.

Designation: Executive Chef

About The Group: MADELEINE is a fastest growing chain of fine dining restaurant, presently has three outlet Riyadh, Al-Khobar & Bahrain, upcoming three more outlet shortly, madeleine serving French, Italian & Contemporary.

JOB RESPONSIBILITIES

Lead the operations with 172 team members.

Interviewing, training, scheduling and directing culinary staff.

Planning & creating special menu.

Survey local market and utilization most and available local products.

Create and develop a menu concept that strengthens our business ambitions.

Analyze and understand guest needs to develop menu strategies.

Controlling and managing food cost and minimum inventories.

Maintaining amiable relationship with vendors and achieving preferred pricing.

Regularly developing new recipes in accordance with guest’s taste, nutritional needs and budgetary consideration.

Enforcing safety and sanitary practices, maintenance and statutory compliance for kitchen and serving area.

Supervising team members to prepare cook and serve food in accordance with menu ensuring a high level of quality and presentations.

Oversee the appropriate receiving and storage of food

Meet agreed food cost targets.

Meet agreed wage cost targets.

Monitor and sign off on casual wages daily basis.

Maintaining HACCP procedures and practices.

Foster sound relationships with front of house staff and kitchen staff.

Preparation of yearly capital submission.

Manage and oversee all logistics for outdoor catering.

Coordinate all equipment transfers for outdoor events in conjunction with the Special Events Manager.

2. IBIS & NOVOTEL TECHPARK BANGALORE Apr 2015 –Aug 2017

Designation: Executive Sous Chef

About Hotel: ACCOR GROUP OF HOTEL” (IBIS & NOVOTEL BENGALURU TECHPARK) This is first combo Hotels in India, which has 215 Rooms in NOVOTEL and 311 Rooms In IBIS. Opp Rmz Ecospace Business Park Sarjapur Outer Ring Road- 560103 – Bengaluru, All Day Dining Restaurants SQUARE 94 Sitting capacity and SPICE IT has 110 Sitting Capacity, In Room Dining, BBQ Grill restaurant & Bar (Blue Terrain) Hub Bar and Chez Nous Bar & Techpark Délice (Pastry Shop) Prepared all menus, recipes, costing and pricing. Our brunch buffet is the most popular in town and a must visit place for Bangalore foodies, connoisseurs, expats, celebrities. The Food and beverage outlets are doing well above their budgets.

JOB RESPONSIBILITIES

Lead the operations with 172 team members.

Interviewing, training, scheduling and directing culinary staff.

Planning & creating special menu for specialty outlets (Restaurants).

Controlling and managing food cost and minimum inventories.

Maintaining amiable relationship with vendors and achieving preferred pricing.

Regularly developing new recipes in accordance with guest’s taste, nutritional needs and budgetary consideration.

Enforcing safety and sanitary practices, maintenance and statutory compliance for kitchen and serving area.

Supervising team members to prepare cook and serve food in accordance with menu ensuring a high level of quality and presentations.

Create and develop a menu concept that strengthens our business ambitions.

Analyse and understand guest needs to develop menu strategies.

Oversee the appropriate receiving and storage of food

Oversee the appropriate rotation of stores and monitoring FIFO.

Meet agreed food cost targets.

Prepare and distribute department rosters.

Meet agreed wage cost targets.

Monitor and sign off on casual wages weekly basis.

Maintaining HACCP procedures and practices.

Foster sound relationships with front of house staff and kitchen staff.

Maintain kitchen equipment and machinery in good condition

Attendance at all department meetings.

Preparation of yearly capital submission.

Manage and oversee all logistics for outdoor catering.

Coordinate all equipment transfers for outdoor events in conjunction with the Special Events Manager.

HUMAN RESOURCES

Recruitment of all kitchen personnel.

Conduct staff appraisals and provide regular feedback to all kitchen staff.

Manage all aspects of OH&S and HACCP compliance.

Implement and oversee the training of kitchen staff.

Assist in the inductions for all new joiners’ staff.

LEADERSHIP

Lead by example.

Provide direction and support to all kitchen staff.

Organise and implement food service.

Plan and implement daily food preparation lists for effective production.

Support a culture of information sharing and culinary leadership to all employees.

Analysis of all aspects of the operation to monitor and audit performance to ensure continuous improvements are achieved

ADMINISTRATION

Provide updated casual wage figures for regular reporting to the management.

Prepare a capital submission annually for kitchen department.

Prepare an annual forward planning submission for the management.

Maintain the appropriate and updated, training and monitoring audit procedures and manuals

OH&S and HACCP.

Manage and facilitate a safe workplace in accordance with company and fssai guidelines

Provide appropriate training to all staff on all kitchen equipment’s and machineries.

Report all hazards and proactively monitor the workplace for potential hazards.

Effectively present information and respond to question from the management, suppliers, member and interact positively with them.

Attending daily meeting and conducting daily briefing with all team members.

Attending MIS, Sales, and Budget Meeting weekly basis.

Spotting and resolving the problems efficiently

Read, analyse and interpret general business periodicals, professional journals, technical procedures or local govt. / municipality regulations.

Menu planning, along with portion standardization and supervision of food preparation with the freshest product available.

Handle all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.

Experiment and present innovative ideas, styles new dishes and ensure cost control measures.

Maintain quality and consistency of food for enhancing satisfaction amongst guests.

3. THE LALIT ASHOK, BANGALORE Sep 2011 -- Mar 2015

Designation: Chef De Cuisine

About Hotel: “An ITDC Hotel taken over By Bharat Hotel Ltd.” It is a 186 room property at Kumara Krupa High Grounds, Bangalore. It offers features like 24X7 (All Day Dining Restaurant), In room dining, OKO (pan-asian restaurant) Baluchi (Indian restaurant), and Sutra Bar. It has the largest banquet capacity hotel in the city. The hotel prepares all menus, recipes, costing and pricing for the menus and buffets. Our brunch buffet is the most popular in town and a must visit place for Bangalore foodies, connoisseurs, expats, celebrities. The food and beverage outlets are doing well above their budgets.

Reason of Leaving: To Experience a new concept and Deferent challenges.

JOB RESPONSIBILITIES

Handling F&B operations.

Planning the menu, along with portion standardization and supervision of food preparation with the freshest product available.

Handling all aspects of kitchen management, including monitoring food production and aesthetic presentation of food and beverages.

Experimenting and presenting innovative ideas, styles new dishes and ensuring cost control measures.

Maintaining quality and consistency of food for enhancing satisfaction amongst customers.

Attending meeting, budgeting and event planning.

Managing team selections and team building.

Handling restaurant concept management.

Handling expense management and quality assurance.

Handling banqueting/outdoor catering, and staff training.

Handling food promotions.

4. COUNTERCULTURE HOSPITALITY PVT. LTD., BANGALORE Aug 2010 -- Jul 2011

Designation: Executive Chef and Operation Manager/ Stakeholder

Operation director heading a new project/venture for a concept of restaurants, bar and event place, setting it up from the scratch, fulfill all the requirements, e.g. food production layout, procurement of equipment and machinery, finding vendors, selecting items, crockery and cutleries, table wares, staff selections, goods suppliers, budgeting, setting goal, training for staff, menu designing, plating and presentations, standardizing recipes, laying out standard purchase specifications, costing and pricing menu, implementing marketing strategies etc.

Achievements: Breakeven within three months of starting the restaurant.

5. THE LEELA PALACE KEMPINSKI, BANGALORE Apr 2007 --Aug 2010

Designation: Sous Chef (Zen –The Pan - Asian Restaurant and Banquet)

About Hotel: Conde Nast Traveller Awards 2007 Honors The Leela Palace Kempinski Bangalore As “The Favorites Overseas Business Hotel in the World” and “No-1 Hotel 2007 In The World” By WTA. It’s a five star deluxe hotel with 352 rooms including royal club premiere, Deluxe room, Conservatory rooms, Turret Suite, Executive Suite, Deluxe Suite and Presidential Suite, the upper end fine dining Award Winner - Coffee shop Citrus, (all day dining 210 capacities), worldwide fine dine restaurant “Award winner” JAMAVAR (the essence of India 130 Capacities), ZEN (Oriental restaurant)., The “Royal Club” (Only for royal club guest 45 Capacities).

MANAGERIAL & OPERATIONAL RESPONSIBILITIES

Planning and procurement of Material and Equipment for kitchen.

Standardization of recipes for ZEN.

Oversaw all food operations, including banquet and outdoor catering.

Implemented ASIATIC theme night.

Implemented SUSHI & JAZZ BRUNCH.

Implemented new theme night ASIAN GRILLS, CURRIES AND NOODLES.

Implemented SUSHI & DIMSUM BRUNCH.

Implemented INDO-ASIAN BRUNCH.

Handling ordering of Ingredients and Equipments.

Compile menus including the Sunday Brunches and food promotions.

Responsible for wine dinner & theme night held in the hotel.

Implementing cost saving initiatives.

Duty allocation of the kitchen staff.

Cost control of the kitchen.

Kitchen hygiene and audit.

Reviewing and reporting on current systems and procedures.

Successfully carried out wine dinners in the hotel.

Lead the outlet with 22 member of team, with efficiency and profitable menu planning, supervised operation, adhering to the policies and product of the company and achieved the target set by the company in the respective financial year.

Planning and enhancing menus and creative cuisine preparation in line with the international standards and supervised the preparation of various salads, appetizers, sauces and dressings etc.

Organizing food trials and standardizing of recipes.

Handling VIP guests and international clients, increased guest satisfaction.

Devise methods for optimal use of raw materials and fuel and maintain the budgeted food cost.

Co-ordinate with the purchase department regarding procurement of various items based on the stock levels and usage in the kitchens.

Monitor adherence to safety, hygiene and cleanliness standards.

Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and coordinate with the engineering team for the repairs and maintenance.

Ensure regular monitoring of GSTS and constant feedback, prompt, efficiency, and accurate service to all guests along with the best quality products.

Updating staff about the new developments in the world of cuisine and cooking techniques.

6. HILTON PETALING JAYA, MALAYSIA Jun 2006 to Mar 2007

Designation: Sous Chef (PAYA SERAI, (Coffee Shop))

7. INTERCONTINENTAL MUSCAT Apr 2006 to Jun 2006

Designation: Sous Chef (Main Kitchen / Coffee Shop)

8. HILTON KUWAIT RESORTS Jan 2004 to Apr 2006

Designation: Sr. Chef De Partie (Main Kitchen & Coffee Shop)

9. SHERATON KUWAIT Mar 2001 to Jan 2004

Designation: Chef De Partie (Main Kitchen)

10. LE MERIDIEN KUWAIT Nov 1995 to Feb 2001

Designation: Demi Chef De Partie (La Brasseries French Rest. & “Trace Grill” The American Steak House)

“Best Employee of the Month and Best Employee of the Year 1999”

TRAINING

Apprentice Trainee held during November 1992 to October 1995

CERTIFICATIONS

Certified on “Serve Safe” From IHRRS.

Certified ISO 22000 internal auditor and OSHA.

Certified HACCP “Catering With Care For Food & Hygiene”.

Certified in MS Office 2003-2007 Word, Excel and PowerPoint.

Certified Trainer for GS & BD (Guest Satisfaction & Business Development).

HONOR

Honored to serve Syrian President Bashar Assad.

Honored to serve Singapore President S. R. Nathan.

EDUCATIONAL QUALIFICATIONS

Diploma on Hotel Management from AH&LA (American Hotel & Lodging Association).

Diploma on Principles of Supervision from Hilton University.

PERSONAL DETAILS

Date of Birth : January 2, 1971

Address : 7/5a Plot, KH No- 504-505, Street No-2, Sarika Vihar,

Dinpur, Najafgarh, New Delhi-110043

Languages Known : English, Hindi, Bengali and Marathi

Passport No. : K8803073 (Valid from 31/12/2012 up to 30/12/2022

Place: New Delhi, India Date: 26/ 02/ 2021

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