Industrial Training Executive Chef
Resume:
I am an incisive professional with more than ** years of food and beverage experience in hospitality industry, A Kitchen Management Trainee from India Habitat Centre and Hotel Management graduate from IHM Lucknow.
Career Brief
Radisson Hotel Salem
Duration : May,2020 onwards
Designation Held : EXECUTIVE CHEF
Radisson Salem is a full – Service, upper midscale hotel offering trendy 126 rooms, contemporary meeting and banqueting facilities across 45,000 Sq. ft. (12 Venues) with vibrant food and beverage outlets, Tangerine – the world kitchen 24-hour coffee shop, COSMOS stylish yet cozy bar, URBAN DHABA – The Trendy Pub, GRILLS BY THE PERMONADE serves Western, Mediterranean and Arabic cuisine.
Azaya Beach Resort (Saraf Hotel Enterprise Ltd)
Duration : March,2018 to April,2020
Designation Held : EXECUTIVE CHEF
Saraf Hotel Enterprises owns 14 hotels in India, Azaya Beach Resort is a Luxury lifestyle upscale and premium resort that offers 114 impeccably designed rooms and suites, out of which 38 rooms feature private plunge pools and a sea facing suite along with 04 Food & Beverage concepts consist of La Concha (All Day Dining), Lynx (New York Style Bar & Asian Tapas), Blue Iris (Open air Beach Side Grills) and Cerulean (an Up Scale Coffee Shop & Bar by Poolside).
DDG Hospitality LLP. (A unit of My Bar Delhi)
Duration : November,2015 to February,2018
Designation Held : CORPORATE EXECUTIVE CHEF
Worked as Corporate Executive Chef for 07 My Bar Restaurants across Delhi NCR. The awarded fun Casual Dining Pub Bar & Lounge in Delhi
Welgrow Hotels Concepts Pvt Ltd.
Duration : November,2014 to October,2015.
Designation Held : CORPORATE EXECUTIVE CHEF
Worked as Corporate Executive Chef, taking care of Kylin(Pan Asian) and Sartoria (Italian).
we got 05 Speciality restaurants and 012 Casual Dine Format.
DLF Golf Resorts Ltd.
Duration : Feb,2012 to October,2014
Designation Held : EXECUTIVE SOUS CHEF
Took care of F&B Production operations of Banquets, Specialty Restaurant, Sports club Restaurant, Academy Coffee Shop and The Deck (open grills and Pizza).
Alchemist Hospitality Ltd.
Duration : Aug 2009 to Feb 2012
Designation Held : EXECUTIVE CHEF
Headed Brands of restaurants Zazen(Pan Asian cuisine),Kebab Khan( The kebab Specialty),
Café Amor(European cuisine),The Second Sin(American Bistro), KINK (The Fun Pub),
Spice Water Trail(South Indian Specialty) in Chandigarh, Delhi, Noida.
Dish Hospitality Pvt Ltd.
Duration : Aug 2008 to July 2009
Designation Held : REGIONAL HEAD CHEF (Northern India)
THE Noodle House
(JUMEIRAH FRANCHISE RESTAURANT CHAIN)
OLD WORLD HOSPITALITY at India Habitat Centre
Duration : June 2003 to Aug 2008.
Designation Held : SOUS CHEF
Posted at Habitat World at India Habitat Centre, New Delhi and worked as a Sous Chef
with Oriental Octopus(Pan Asian), Chor Bizarre(Indian Cuisine) and Banquet Operations till Aug 2008.
ACADEMIC CREDENTIALS
03 Year Apprentice Food Production (1996-1999)
MPDC - HOTEL ASHOK, New Delhi
B Sc in Hotel and Hospitality Administration (2003)
IHM LUCKNOW (NCHMCT)
PG Diploma in Hotel Management & Tourism studies (2009)
MBA in Hospitality & Tourism (2012)
EIILM University
PROFESSIONAL ENHANCEMENT INITIATIVES
•Received 22 weeks of industrial training at TAJ VIEW AGRA, with exposure to all major departments in a hotel.
•Attended 15 days workshop of Korean cuisine at KOREA HOUSE (Seoul, South Korea).
•21 days food workshop at The Noodle House, Dubai(UAE)
Achievements
Gold medal All India chef competition conducted by National council for hotel management and catering technology
(2002)
Best North Indian Cuisine Restaurant award for Kebab Khan at Chandigarh by Times Food Guide (2011)
Best Indian Cuisine Restaurant at Chandigarh by Times out Magazine
(2011)
Principle Accountabilities
Excellent communications, interpersonal and man management skills with the ability to work in a multi-cultural environment comprising of different nationalities and cultures
Organizing facility planning, staffing & recruitment process, setting up of standard operating procedures, food trials and developing new concepts. Sound knowledge of HACCP and ISO’s quality standard for food industry.
Skilled in designing special menus with good practical knowledge of Extensive culinary creativity and experience in creating recipes and handling preparation of elaborate meals. Specialized in Fine Dining, handling buffets, banquets operations. Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.
Rich knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition, technology & methods.
Recognized as a chef of global understanding of food trends with proficiency in experimenting with new combinations of foods, cuisines and recipes to bring out more innovative cooking skills.
Ensuring a smooth implementation of the Guest Recognition Program to maximize guest satisfaction. Establishing a rapport with guests to maintain the good customer relationship. Dealing with guest dissatisfaction & taking appropriate action to avoid guests’ complaints.
Creating work environment that is high in employee morale and providing constant learning and development and using the feedback. Recruiting and appraising performance of staff in various departments. Developing departmental trainers in association with the training department and oversee all training activities within the department.
'The fusion of traditional and ethnic flavors using fresh ingredients
sourced from the finest local suppliers will provide a quality product
at an affordable price. ‘I am inspired by a love of food. By marrying
different flavors, I aim to create a culinary feast that satisfies
every palette.'
Chef Swatantra Gautam
SWATANTRA GAUTAM
T3-1206A Pivotal Devaan Sector 80 Gurugram, 122002
*************@*****.**.**
DOB - 15 August,1978
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