CHETAN SHRIKANT BANNUR.

adp1uh@r.postjobfree.com

+919*********

Objective:

Seeking a position in hotel industry where my skills, knowledge and leadership in restaurant, banquet, room service and catering operations can be utilized, offering opportunities for advancement and professional development Key Skills:

• Hospitality & Culinary Management.

• Front- & Back-of-House Operation.

• Five-Star Dining/Menu Development.

• Safety/Sanitation/Quality Controls.

• Vendor/Inventory Management.

• Guest Service Excellence.

• Restaurant & Kitchen Design.

Work Experience:

COMPANY/ ORGANISATION

POSITION

WORK EXPERIENCE

Inox Leisure Ltd. Executive F&B Production 29th Nov2019 to Till Date Gagan Nulife, Kamshet Unit Chef 1st Aug 2018 to 31st Oct 2019 Little Italy Pune Training and Development Chef 1st oct 2 0 17 to 31st July 2018

Carnival Cruise Line, Miami

(USA).

Chef De Partie 29th Sept 2 012 to 23rd Jun

2017

Fresco Mediterranean Commie 2 1st Feb 2012 to 25thSept 2012 Dominos Pizza, pune

Assistant Manager 1stJun 2010 to 31st Jan 2012

Work Skills:

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.

• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing.

• freezers/storage areas; and Cold Chain compliance, across all food-related departments

.

• Ensure the quality of the food items and notify manager if a product does not meet specifications.

• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.

• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.

• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

• Prepare cold foods, & hot food including preparing salads, cold sandwiches, soup, and main course.

Education:

NAME OF

COURSE

NAME OF INSTITUTION UNIVERSITY/

BOARD

YEAR OF PASSING % OBTAINED

BSC.HS DR.D.Y.PATIL IHMCT MUMBAI 2010-2011 FRIST CLASS D.H.M.CT DR.D.Y.PATIL IHMCT MSBTE 2007-2010

2012-2013

FRIST CLASS

B.COM S.G.GUPTA COMMERCE COL. PUNE 2002-2005 HIGHER CLASS H.S.C D.P.METHA JR.COL. PUNE 2000-2002 FRIST CLASS S

S.S.C VPS HIGH SCHOOL PUNE 1999-2000 SECOND

CLASS

AWARDS AND ACHIEVEMENT:

• Second Prize in College Level Master Chef Competition

• First Award in WORLD TOURISM DAY Competition

• Employee of the Month Award from Carnival Cruise Line. TRAINING ATTENDED:

Industrial training completed from Taj Blue Daimond Pune. In department of food production, food & beverage department,housekeeping departmentd front office department. LANGUAGE PROFICIENCY:

English, Hindi, Marathi.

Thanks & Regards,

CHETAN SHRIKANT BANNUR.

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