Executive Chef
Resume:
Chef Arvind Dwivedi
Jai Prakesh Nagar,
Alambagh, Lucknow, 226005
Mob-+91-880*******(O)
+91-945******* (P)
E: adnzo0@r.postjobfree.com
adnzo0@r.postjobfree.com
Dear Sir / Madam,
Re:- Applying for the position of Executive Chef (Continental & Chinese ) I am writing to apply for the position of executive chef Myself a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working with busy hotels and restaurants around India and abroad. And since then I have always known that being in a kitchen, preparing amazing food for others, is where I want to be. After completing my training in 2000, I worked in a number of Indian and abroad hotels and restaurants before moving to Nigeria, where I was employed for over many years as executive chef, corporate chef at a busy hotel. I am very efficient and it was here that I developed a much more productive system of food prep, which was commended by me. I also gained experience in managing, staff rosters, pricing and ordering for a large, food costing, menu planning, recipe cost analyses, HACCP, staff training & establishment.
Over the years as a chef I had professional experience in a range of hotels, restaurants and have culinary training and knowledge in a number of cuisines including Indian, Modern Oriental, Mexican, Italian and Seafood with extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavours while being careful not to compromise the freshness and originality of the food.
I am great at following orders and working as part of a team, but can also step up to the plate to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect executive chef for your organization. Looking forward to hearing from you and discussing my suitability for the position with you in further. Yours sincerely
Chef Arvind Dweivedi
(Executive Chef)
Chef Arvind Dwivedi
Diploma in food
Production
Institute of Hotel
Management &
Catering Technology
Lucknow
Official Address:-
Hotel Landmark
Royale, LRP Road
Lakhimpr –Kheri
Uttar Pradesh
Permanent
Address:-
H.N.566/158 A
Jai Prakesh Nagar,
Alambagh,Lucknow
Uttar Pradesh
226005
Mail Id:-
chefarvind.ifca@gm
ail.com
chefarvindkr@gmail
.com
Chef Arvind Dwivedi
Executive Chef (Head Chef )
Work Objective:-
To establish a mile stone in this field of professionalism and desire to serve the organization with best efforts. A competent professional with years of qualitative experience in F&B operations in the Hospitality Industry. Proficiency in preparing, producing and presenting high quality food. Possess understanding of health and sanitation concerns. Intend to build career in an organization with committed and dedicated people, which will help me to work in challenging environment, where my skills and potentials are completely utilized and reformed to an excellence
Job Description :-
Responsible for all food production including that used for restaurants, banquet Functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.
Role & Responsibilities:-
* Plans menus for all food outlets in the Hotel.
* Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted Labor cost goals.
* Approves the requisition of products and other necessary food supplies.
* Ensures that high standards of sanitation, cleanliness and safety are maintained Throughout all kitchen areas at all times.
* Establishes controls to minimize food and supply waste and theft.
* Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
* Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises Portion control for all items served and assists in establishing menu selling prices.
* Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as Necessary to help assure that financial goals are met.
* Attends food and beverage staff and management meetings.
* Consults with the Food & Beverage Director about food production aspects of Special events being planned.
* Cooks or directly supervises the cooking of items that require skillful preparation.
* Ensures proper staffing for maximum productivity and high standards of quality; Controls food and payroll costs to achieve maximum profitability.
* Evaluates food products to assure that quality standards are consistently attained.
* Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
* In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
* Evaluates products to assure that quality, price and related goods are consistently Met.
* Develops policies and procedures to enhance and measure quality continually updates written policies and procedures to reflect state-of-the-art techniques, equipment terminology.
* Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
* Provides training and professional development opportunities for all kitchen staff.
* Ensures that representatives from the kitchen attend service lineups and meetings.
* Periodically visits dining area when it is open to welcome members. • Personal Data:-
Date of Birth:-
05 July 1976
Sex:- Male
Father’s Name:-
Mr.K.K. Dwivedi
Nationality:-Indian
Languages:-
English & Hindi
(understand
Punjabi)
Hobbies:-
Driving & making
New Friends,
cooking, Reading
Marital Status:-
Married
Passport Number:-
H 0867595
Indian Passport
Indian Driving
License Number:-
UP30
Aadhar Number:-
XXXX XXXX 6678
* Support safe work habits and a safe working environment at all times.
* Perform other duties as directed.
* Currently heading the team for a 62 rooms,Food Court, Canteen, Coffee Shop, & 4 Banquets
Team Management:-
Currently heading the team with 9 section and 3 outlets and 4 Banquets with manpower of 21 Staffing. One on one interaction sessions, monthly based on the employee performance rate. Kitchen Operations:-
Conducting internal audits on a month quarter.
Coordinating the work of the junior kitchen staff and managing the preparation of meals. Maintaining quality and consistency standards of food and hygiene. Ensuring cleanliness in kitchen work area & that it is in order prior to commencement of food Preparation.
Skilled in Western, Larder kitchen, Gard manger sections with the ability to Handle them to ensure smooth operations.
Handling the buffet and outdoor event setups.
Toward Customers:-
* Meet & Greet Customers at various F&B outlets.
* Menu Recipes with their food cost calculations & suggestions.
* Food tasting & sustaining food taste & presentation at all time.
* Create suggestive Menu as per customer need.
* keeping up-dated with market competition & trends.
* Party’s & Rooms booking help for the guest
Quality :-
* Ensure highest quality, consistency, presentation, decoration.
* Ensuring HACCP rules & regulations, Kitchen Hygiene & fire safety.
* Ensuring training to al! Team members through orientation.
* Developing Departmental training plans.
* Ensuring resource and team building exercise for the department for future Prospects in co- ordination with H.R. Department
* Ensure to discuss to venders for the best rates
* Survey the market & venders time to time
Control :-
* Maximize F & B revenue through effective press/media coverage & food cost Control.
* Checking regular purchase, indent materials received & quality checking of raw Materials.
* Carry out inventories & action against unsatisfactory controls
* All time co-ordination with F& B manager & utility worker (U.T.) supervisors & Maintenance staff.
* Manage Departmental productivity, plan manpower and budget for the Department.
* Ensure respect of all materials and correct usage, daily purchase as per needs & Specific needs on established policies.
Professional Qualification:-
* 1996 to 1997 - Diploma in Food Production from I.H.M., Lucknow (National Council Of Hotel Management and Catering Tech., Pusa Complex, New Delhi India
* 1999 - Certificate in Fruits and Vegetable Preservation Tech...Government of Horticulture and Food Processing, Uttar Pradesh India
* 1999 to 2000 - Diploma in Cookery Govt. Food Science Training Center, Kanpur Uttar Pradesh India
Academic Record:-
*2004 - M.A from CSJM University Kanpur University (History)
* 2002 - B.A from CSJM University Kanpur University (History & English Language).
* 1995 - Intermediate from Uttar Pradesh Board, Allahabad (Math’s Group).
* 1992 - High School from Uttar Pradesh Board, Allahabad (Science Sub.) Industrial Training:-
22 Weeks Industrial Training from Clarks Awadh Hazratganj Lucknow Uttar Pradesh(5 Hotel) in 2000
Awards & Achievement:-
* Got appreciation Letter & 16000 Rs Cash for best performance in 2009 Hotel Dayal Paradise Gomti Nagar, Lucknow
* Got Excellent chef of the year award from The BrewMaster Microbrewery group 2013 - 2014 Food & beverage production
* Got Membership certificate from south Indian culinary association and Indian federation of culinary association
The Employment Chronicle:-
(1) - 1st May 2018 to till date Working as Executive chef Continental & Chinese section in Hotel Landmark Royale Fun Mall A unit of Shree Jee Enterprises LRP Road Lakhimpur-Kheri Uttar Pradesh
Pre- opening Team Member
Reporting to General Manager ( 3 Years )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian, Tandoor Mughali, Punjabi, oriental, continental, Italian veg. & non- veg. dishes ect.
Total staff handling :- 25 chefs &8 KSt staff
(2) - (25th Oct2017. To 25th April 2018) worked as Executive Chef Continental & Chinese section Hotel Cygnett Park Di-Arch Transport Nagar, Lucknow Uttar Pradesh Pre -opening Team Member
Reporting to General Manager (6 Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian,Tandoor Mughali, Punjabi, oriental, continental, Italian veg. & non- veg. dishes ect.
Total staff handling :- 18 chefs & 7 KSt staff
(3) - (16 September 2016 to 20 Sep 2017) Worked as Executive Chef Continental & Chinese section Hotel Crystal Palace Meerut Uttar Pradesh four Banquet and two. restaurants 32 rooms property
Reporting to General Manager(1Year )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian, Mughali, Punjabi, oriental, continental, Italian veg. & non- veg. dishes ect. Total staff handling :- 22 chefs & 6 KSt staff
(4) - (15th sep 2015 to 15th sep 2016 ) Worked as Corporate chef The BrewMaster Group of Microbrewery First Microbrewery In North India Reporting to Director& managing Director(1 Year )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the All Outlet chefs
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian, Mughali, Punjabi, oriental, continental, Italian, Japanese, Mexican, Thai veg.
& non- veg. dishes ect.
Total staff handling :- 6 Executive chefs
(5) - (19th Jan 2013 to 15th sep. 2015) worked as Executive Chef Continental,Chinese
& multicusine in The BrewMaster A unit of humble hospitality Pvt. Ltd. Jalandhar Punjab Pre-opening Team Member
Reporting to General Manager(1 Year & 9 Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs
Cuisine :-
North Indian, Tandoor, Mughali, Punjabi, oriental, continental, Italian, Japanese, Mexican, Thai, live grill veg. & non- veg. dishes ect.
Total staff handling :- 25 chefs & 10 KSt staff
(6) - (10 Sep. 2011 to 18 jan 2013) worked as Executive Chef Continental & Chinese in The BrewMaster A unit of Humble Hospitality Pvt .Ltd.Ludhiana Punjab Pre-opening Team Member
Reporting to General Manager(1 Year & 5 Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs
Cuisine :-
North Indian,Tandoor Mughali, Punjabi, oriental, continental, Italian, Japanese, Mexican, Thai, Live grill veg. & non- veg. dishes ect.
Total staff handling :- 23 chefs & 8KSt staff
(7) - (20 Nov. 2010 to 20 July2011) Worked as Executive Chef Continental & Chinese in Hotel Five Two Zero Group of hotels Asdam Lodge & Spa 3*** property Calabar State
,Nigeria Africa
Reporting to General Manager(8 Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs
Cuisine:-Oriental, continental, Italian,Mexican, Thai, Nigerian, veg. & non- veg. dishes ect. Total staff handling :- 12 chefs
(8) - (18 May, 2009 to 02 Nov. 2010) worked as an Executive Chef Continental & Chinese in Hotel Dayal Paradise 4 hotel Gomti Nagar .Lucknow Uttar Pradesh Reporting to General Manager(1 Year & 6Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian,Tandoor Mughali, Punjabi, oriental, continental, Italian, live grill veg. & non- veg. dishes ect.
Total staff handling :- 20 chefs & 7 KSt staff
(9) - (16 Nov., 2008 to 12, May, 2009) Worked as a Senior Sous-chef Continental & Chinese in Hotel West Western Premier Holiday Regency Moradabad Uttar Pradesh 5 Deluxe Hotel
Reporting to General Manager(7 Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian,Tandoor Mughali, Punjabi, oriental, continental, Italian, live grill veg. &non-veg. dishes ect.
Total staff handling :- 28 chefs & 12 KSt staff
(10) - (15 Aug., 2008 to 10 Nov. 2008) Worked as a Senior Sous-chef Continental & Chinese section in Hotel Sapphire Yamuna Nagar 3***Star Hotel Haryana. Reporting to General Manager(3 Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian,Tandoor Mughali, Punjabi, oriental, continental, Italian,ect.veg. and non-veg. dishes
Total staff handling :- 15 chefs & 6 KSt staff
(11) - (15 Dec., 2007 to 31 July, 2008) Worked as Sous-chef Multicusine in S. R. Hotel& Resort Pvt. Ltd. Karnal Haveli Haryana
Reporting to General Manager(7.5 Months )
Responsibilities:-
Create new entrees for the menu.
Ensure all food safety regulations are followed.
Inspect the quality of the food.
Be aware of new culinary trends and recipes.
Coordinate all of the kitchen staff.
Hire and train new kitchen staff.
Manage special dietary needs.
Cuisine :-
North Indian,Tandoor Mughali, Punjabi, oriental, continental, Italian, live grill veg. and non- veg. dishes ect.
Total staff handling :- 36 chefs & 15 KSt staff
(12) - (2000 to 15 Nov., 2007) worked as Commi 3 to CDP in Hotel Gemini Continental Continental & Chinese section Hazratganj Lucknow Uttar Pradesh 4 Star Hotel of 60 Rooms
Reporting to Executive Chef
(7 Years & 5 Months )
(13)-Two month teaching experience Govt. Fruit & vegetable Preservation Centre, Hardoi Uttar Pradesh Part time
(2 Months )
Key Strengths:-
* Punctuality.
* Easy Adaptable.
* Result Oriented
* Attention to detail
* Ensure personalized production for total satisfaction
* Innovative
Computer Skills :-
* Working knowledge of various computer software
* IDS Software,
* Showman
* HMS Software
* Good Knowledge Word, excel
Area of Interest:-
* Food production hotel or restaurant Catering
* Executive chef
* Corporate chef
* Write article in news papers and magazines
* Low calories food cooking
* Bear based food
* Vegetarian foods
* Fusion cuisine
*Vegan Foods
* Fat Free Foods
Declaration:-
I hereby declare that all the above given information and details are best and true of my knowledge and belief.
Chef Arvind Dwivedi
(Executive Chef)
Contact this candidate