Chef De Partie

Kardam G. Pandya

**-* ***** ******

Laxminarayan Society

Subhash Nagar

Bhavnagar 364001

Mobile Number –942-***-**** / 890-***-****

E-Mail – **********@*****.***

Date of Birth – 3rd November 1985

A Dedicated, and Chef Entrepreneur

Chef Proprietor of Chef Delights Foods for 2 year

18 years of experience as kitchen Executive at different level KEY SKILLS

Theoretical as well as technical knowledge of food production department Highly skilled in fruit and vegetable carving and food presentation Interpersonal skills to manage internal as well as external customers Effective Time management, well organized and result oriented Focused to achieve short term and long-term goals

Self-driven and Go getter attitude

PROFESSIONAL EXPERIENCE

Windmills Craftworks Bangalore (Karnataka) Nov 2018- Till Date

Chef De Partie

• Member of opening Training team for Bangalore airport restaurant of 120 covers

• Member of opening Training team of 2 cloud kitchen at Bangalore

• Member of opening Training team of Texas branch (USA) of 320 cover restaurant

• Planning of weekly as well as monthly special such as German festival, taco fiesta, valentine day special, oktomber festival.

• Prepare and Maintain Daily reports and monthly reports

• Menu Engineering

• Maintaining Daily & monthly Food Cost

• Food and Staff Budgeting

• Staff Scheduling

• Introducing new menu based on customer feedback

• Educating Kitchen staff with HACCP and the hygiene guidelines

• Oversee Daily Food Preparations

• Management of line staff and dishwashers

• Inventory and purchasing

Chef s Delight Jamnagar (Gujrat) June 2016- Aug 2018 Chef Proprietor

• Pre Opening planning and kitchen set up

• Arrangement for vendor and licence fee

• Menu planning and menu engineering

• Mataining records for daily sales and daily food cost

• Promotional and advertising of the menu

• Preparing daily reports

• Personalised communication with vendors and guests

• Daily cooking and order taking

Sodexo Food Solution India Pvt Ltd. Jamnagar (Gujrat) Sep 2015- June 2016 Chef Manager

• Prepare and Maintain Daily reports and monthly reports

• Menu Engineering

• Maintaining Food Cost

• Food and Staff Budgeting

• Staff Scheduling

• Educating Kitchen staff with HACCP and the hygiene guidelines

• Oversee Daily Food Preparations

• Management of line staff and dishwashers

• Inventory and purchasing

PROFESSIONAL EXPERIENCE

Hotel Marquis Manthan Raigadh (Maharashtra) Aug 2nd -2014- Sep 4-2015

Executive Chef

• Planning restaurant as well as banquet menu

• Preparing daily specials

• Maintaining Food Cost

• Controlling pilferage and wastage.

• Supervising day to day activities.

• Training and Development of staff regarding HACCP

• To ensure that FIFO is followed during operation

• Popularity analysis

• Following company SOP

• Preparing budget

• Recruitment of Kitchen staff

• Menu engineering

• Preparing Daily and Monthly reports

Top 3 Lords hotels and resorts Bhavnagar (Gujrat) Feb 2014 July 2014

Executive sous chef

• Planning of menu

• Making of duty rota

• Checking on food cost

• Ordering and indenting

• Checking quality and quantity of the food

• Checking day to day activities

• Giving training to staff regarding Health and safety.

• Giving training to staff regarding HACCP

• Maintaining food cost

• Recruitment of staff

PROFESSIONAL EXPERIENCE

Carnival cruise lines USA Oct ’10 – Jan 2013

Demi Chef de partie

• Produce, indent, and serve food at highest level

• Work and coordinate with team mate to bring food at same time

• Supervise quality of work

• Oversees all preparation and cooking and presentation of food

• Ensures that all health and food safety standards are practiced

• Ensuring kitchen is kept neat and tidy

• Helping the sous chef and head chef to develop new dishes and menus Indian zing restaurant London U. K Sept ’08-june ‘10 Demi Chef de partie

• Plan weekly special for the restaurant menu

• Produce and indent food for restaurant order

• Assist Head chef in making weekly schedule

• Ensures that all health and food safety standards are practiced

• Ensuring kitchen is kept neat and tidy

• Managing and training any demi-chef de parties or commis working with you

• Monitoring portion and waste control to maintain profit margins Canapé direct London U.K January’09-March09

Commie chef

• Enforcing health and safety regulations

• Preserving food quality

• Preparing meals

• Training new staff about rules of organisation

PROFESSIONAL EXPERIENCE

Taj President Hotel, Mumbai (Maharashtra)

June’06-Dec’07

Taj Hospitality Trainee in Food Production Department Room Service Kitchen & Garde Manger

• Preparation and cooking of food

• Assisting in all areas of the kitchen for breakfast, lunch, and dinner

• Ensuring the kitchen areas are clean and tidy

• Maintaining Health & Safety standards

• Providing customer service to staff and customers

• Indenting and maintaining all records

Oberoi Hotels & Resorts Dec’03 – Jan 04

Industrial Training

Room Service & Pastry Shop – Mumbai

• Setup tables according to orders and help captain in delivering

• Serve and communicate with customer in room service EDUCATIONAL QUALIFICATION

PG Diploma for Graduate Chefs in Culinary arts from Ealing, Hammersmith & West London College September 2008 March 2010.

Modules Include:

• European cuisine

• Vegetarian cuisine

• Hospitality Management

Bachelor of Hotels and Tourism Management Studies. Mumbai University A.K.Hafizka College Mumbai June 2003 - May 2006

Modules include:

• Food Production

• Food and beverage service

• House Keeping

• Hospitality Marketing

ACHIEVEMENTS AND EXTRA-CURRICULAR ACTIVITIES

• Awarded MVP (Most Valued Professional) 2019 for Windmills Crafts works

• Level 2 award in food safety in catering organised by chartered institute of environmental health

• Crowd management course from carnival glory team

• Participated in “Nestle Young Chef of The Year” in 2005 in fruit and vegetable carving section

• Participated in Taj Presidents sports activities such as carom, badminton, cricket,4*100 meters relay and rewarded.

• Rewarded 1st prize in “food Production Assignment” during 1st year of college

• Rewarded 1st prize in “Inter class Chess competition “during 1st year of college LANGUAGES KNOWN

English: Fluent in written and verbal communication Hindi: Fluent in written and verbal communication

Gujarati: Fluent in written and verbal communication Visa Status

B2 visa valid till March 2022

REFERENCES

Available on request.

Contact this candidate