Executive Chef Environmental Health
Resume:
SUROJIT ALOYSIUS HALDAR
e-mail id: ****************@*****.***,
***************@*****.***
Mobile: +966-********* / +966-*********
Skype Id: 892*******
Linked In: www.linkedin.com/in/aloysius-53b59916
SUMMARY
Profound knowledge of cooking techniques in Food and beverages
Familiarity with rules and regulations stated by health department
Thorough understanding about liquor related laws and regulations
Proficient in using food ingredients through appropriate cooking procedure following standard
Ability to monitor large kitchen staff and attain goals within assigned time
Ability to organize and conduct meeting and give menu briefing
Ability to uphold effective communication amongst line staff and Director
Ability to create upscale and innovative recipes and menus OBJECTIVE
Extensively experience professional with international culinary operational expertise seeks appointment after 21 years tenure with international food & beverage properties. Strengths in pre-opening F&B operations, training, recruitment. Ability to coordinate revenue enhancement in multi-outlet environments, Multi- national brigade leadership qualities as Hands-on working Executive Chef Well-seasoned in cost effectiveness and purveyor negotiations, Innovative while being quality oriented with considerations, at all times.to guest patronage and the monetary bottom line CURRENT ASSIGNMENT
Company : NAHEZ COMPANY
Hotel
Position : Executive Chef
Reporting directly to : Director of Food and Beverage Operation Joined on : December 2020 – to Present
Managing all aspects of this full- service kitchen and Central Kitchen, developing dinner and fusion menus and maintaining exceptional profitability achieving all financial goals and standards set forth by the company.
Continuously training young staff to reach their professional goals and maintaining high Standards Of quality.
Assisting in training front house staff on steps of service and dining management.
Promoting Restaurant sales through community events and television appearances.
Maintaining highly skilled scratch cooking techniques in all aspects of kitchen production including all breakfast, lunch and dinner menus.
Keeping up on modern food trends and working completely hands on to ensure quality, consistency and profitability.
Developing modern American style menus and multi –component dessert with fusion menus
& recipes. Offered authentic and innovative Italian, French, Arabic dishes along with Brazilian Grill steaks and fresh seafood.
Controlled and checked daily requisitions and stocked items to meet the ideal food budget. Ensuring food prepared according to the standard recipes and weight portions to adhere to food specifications.
Creating the working culture within the outlets kitchen.
Educate all staff including the Head chefs what the targets are they have to achieve
Work to make sure that all the chefs, from HC to commi chef, to know what the expected style is and what the company values are regarding to the food, how to define and implement the buying principles, the kitchen etiquette, the working procedures and how to deliver within our budgets.
Creating a development culture in the workplace to promote growth for staff members and promote from within the company.
Assist the recruitment process for senior positions. CAREER HISTORY
Company : MIA Holdings
Hotel : The Brasa de Brazil CHURRASCARIA / Taya / New York Coffee /The Deck Cafe Position : Group Executive Chef
Reporting directly to : Director of Food and Beverage Joined on : JULY 2019 – to 27th October 2020
To set the parameters when dealing and working with suppliers.
Creating the working culture within the group’s outlets.
Educate all staff including the Head chefs what the targets are they have to achieve
Work to make sure that all the chefs, from HC to commi chef, to know what the expected style is and what the company values are regarding to the food, how to define and implement the buying principles, the kitchen etiquette, the working procedures and how to deliver within our budgets.
Creating a development culture in the workplace to promote growth for staff members and promote from within the company.
Ensuring the HSE procedures are updated, corrected and implemented
Assist the recruitment process for senior positions.
Identifying the type of personality and skill set each head chef has and use it accordingly in the right outlet for that person
Update every head chef on new developments, changes and new expectations
Responsible for the company’s expected food budgets and needs to arrange reports for each outlet to present to the Director at month and year end.
Market research and current trends need to be established and taken in consideration when constant improvement is dealt with.
Compile a competitor price comparison on a 3 monthly basis and send to the Director
Sourcing of products and suppliers for each outlet. Establish a relationship with suppliers.
Public Relations within the restaurants talking to guest
Checking and dealing with guest complaints and comments send daily. Company : The Lalit Suri Hospitality Group
Hotel : The LaLit Resort and Spa Bekal
Position : Executive Chef
Reporting directly to : General Manager
Joined on : JULY 2017 – 3rd April 2019
Surrounded by river Nombili on three sides in the lap of the Arabian Sea, The LaLit Resort & Spa Bekal is a serene heaven in God’s own Country. Spread over 26 acres, the resort features 38 Suite Keys, one Presidential Suite, one restaurant and a bar, modern banqueting and conference facilities and Rejuve-The Spa spread over 20,000sqft. Offering Ayurvedic healing and curative therapies in the most authentic & traditional form.
The Lalit Suri Hospitality Group, an enterprise of Bharat Hotels Limited is India’s largest and the fastest growing privately owned Hotel Company with Thirteen luxury & two mid-segment hotels, with over 2500 keys in the five-star deluxe segment. Role:
Managing the set budget and forecasted numbers, train & develop the kitchen brigade & set standards in place to assure the guest satisfaction
Managing the menus, recipes, methods, plating standards and specifications of each food item, checking all Outlets, buffets, action stations and food display for creativity, quality, cleanliness & food safety, Share overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation & hygiene with FOH to keep up the standards.
Managing Sous Chefs and CDP's and delegating them their responsibilities to maintain control and meet productivity.
Doing all administrative work such as maintaining employee files, records, semiannual performance review, performance management & all other duties which involves each & every employee directly or indirectly. Hiring and firing with respect to company policy & procedures adhering local labor laws.
To Meet guest needs for their special dietary needs and develop menus accordingly, solving guest and employees’ issues & complaints and taking appropriate action, representing the owner and Brand.
Company : The Specialty Group of Restaurants
Chain of Restaurants: The Specialty Group of Restaurants Position : Regional Head Chef of Eastern India.
Reporting directly to : Corporate Chef.
Joined on : August 2016 – May 2017
The Specialty Restaurants Limited is an Indian restaurant company that owns multiple chains of fine and casual dining restaurants in India, Bangladesh and Tanzania.. The company has its registered office in Kolkata and head office in Mumbai with presence in twenty-five cities across three countries. It is global, having already opened outlets in UAE (Dubai), Tanzania (Dar-E-Salam) and in UK (London) and Singapore.
Company : The Indismart Hotel Kolkata (IIHM)
Hotel : The Indismart Hotel Kolkata (IIHM)
Position : Executive Chef
Reporting directly to : General Manager
Transferred on : March 2015 – July 2016
The Indismart Hotel Kolkata, with an inventory of 77 keys. Located at the heart of the city, with two distinctive dinning, and two banquet halls with Spa. International Institute of Hotel Management is a part of the Indismart Group, a large conglomerate that operates the Indismart Hotels and offers a wide range of services in the field of Hospitality Management Education Training
& Consultancy in India and the South East Asia.
Company : The Emaar Group of Hotels
Hotel : The Address Downtown Hotel Dubai.
Position : Sous Chef
Reporting directly to : Executive Sous Chef
Joined on : November 2009 – April 2014
The Towering high at 302 m across 63 levels, Address Downtown is a veritable landmark of luxury, situated in the very center of Downtown Dubai. The 220 guest rooms and suites with 626 serviced apartments are equipped with high-speed wireless Internet, interactive TVs with Apple Airplay devices, an entertainment interface, and banquets and six different restaurants. Company IHG Group
Hotel : The Crown Plaza Sohar
Position : Chef de Partie
Reporting directly to : Executive Sous Chef
Joined on : November2008 – November 2009
Offering unhindered panoramic views over a vast natural reserve, this elegant hotel features 126 modern rooms, a large outdoor pool as well as a fully equipped gym and spa. Guests can also enjoy a great choice of dining options, including Mediterranean cuisine and North African. A rich buffet breakfast is served in the main restaurant each morning. For lunch and dinner, there are 2 restaurants and 2 bars to choose from.
Managing the Mediterranean fine dining restaurant of the property having a capacity of 45 covers lunch and dinner.
Company : The Minerva 2 Swan Hellenic
Cruise : The Minerva 2 Swan Hellenic
Position : Cook 1
Reporting directly to : Executive Sous Chef
Joined on : September 2005 – January 2007
Swan Hellenic was acquired from the Swan family by P&O in 1983. More recently, it became a subsidiary of the world's largest cruise operator, the British-American Carnival Corporation & plc. Under Carnival, the characteristically small 300-passenger ship Minerva was replaced in 2003 by the 600-passenger Minerva II. For lunch and dinner, there are 2 restaurants and 2 bars to choose from and Main galley dining area.
Company : The Jumeriah International LLC, Dubai
Cruise : Burj Al Arab
Position : Chef de Partie
Reporting directly to : Chef de Cuisine
Joined on : February 2001 – August 2005.
The iconic sail-shaped silhouette of Burj Al Arab Jumeirah stands tall as a beacon of modern Dubai, characterized by the finest hospitality. The hotel is managed by the Jumeirah Group. Despite its size, Burj Al Arab holds only 28 double-story floors which accommodate 202 bedroom suites. PROFESSIONAL QUALIFICATIONS
Hotel Management (3 year Diploma) from Institute of Advanced Management, Salt lake, Calcutta in 2000.
Diploma from Educational Institute Of The American Hotel & Motel Association in 2000.
Bachelor of Arts in Hospitality Management from Robert Gordon University, Aberdeen in 2000.
Industrial Exposure Training from Taj Bengal, Calcutta 1997. ADDITIONAL ON – JOB QUALIFICATION.
Successfully obtained the “Basic Food Hygiene Certificate” from the Address Downtown Hotel Dubai in 2010.
Successfully obtained the certificate of Achievement on “Basic Food Hygiene Course” offered by InterContinental Hotels Group in 2008.
Successfully obtained the “Basic Food Hygiene Certificate” from Chartered Institute of Environmental Health in 2001.
ACADEMIC QUALIFICATIONS
Bachelor of Commerce from St. Xavier’s College, Calcutta University in 1996.
Higher Secondary (West Bengal Board) in 1994 from St. Xavier’s College.
I.C.S.E. (i.e., secondary education from Delhi Board) from St. Augustine’s Day School, Calcutta in 1992.
SPECIAL ACHIEVEMENTS
Chef Mentor Young Chef India 2016 representative.
Achieved Silver Medal in 5 Course Gourmet, Silver Medal in beef cooking, and Bronze Medal in live fish cooking in Sial Competition Abu Dhabi, 2013.
Achieved Silver Medal in 4 Course Vegetarian 2013 Salon Culinary.
Achieved Gold Medal in Five Course Gourmet 2013 Salon Culinary.
Certificate of Appreciation, 2004, awarded for being a part of the team at Burj Al Arab, being voted –
o The Institutional Investors Number one Hotel in the World. o Leading hotels Number one Hotel in the World.
o Institutional in the top ten hotel restaurants in the world hotel magazine. o The Top 50 Restaurants in the World-Restaurant UK Magazine. o The Top 10 Restaurants in the Middle East – Grumpy Gourmet Magazine
Certificate awarded for achievement of the Dubai quality award 2004 on 31st March, 2005.
Letter of appreciation from Chef Christian Grandnitzer 31st January, 2005 for making astonishing efforts and dedication making endurance function a successful event with additional working hours.
Participation in the Chaine des Rotisseurs Diner Amical, 2004.
Nominated as the guiding principle for the month of November, 2004.
Nominated as the guiding principle for the month of August, 2004.
Nominated as the most improved for the month of January, 2004.
Letter of appreciation from executive chef john wood on 9th December, 2003 for professional attitude and commitment to ensure guest satisfaction.
Certificate of appreciation for number one hotel in the world by institutional investor magazine November, 2003.
Nominated as the employee of the month for April, 2003.
Letter of appreciation from Christopher Schynder (resident manager) on 1st December, 2001 to be the world’s most luxurious hotel team dedicated to outstanding services and surpassing guest expectation.
Nominated as the best new comer employee of the month of July, 2001. PERSONAL DETAILS
Date of Birth : 07.11.1974
Address : 42/B TANGRA ROAD KO LKATA- 700015 WEST BENGAL (INDIA) Reference…
Christian Grandnitzer ( Senior Director of Hilton Worldwide) Phone … +971-**-***-****.
Kawinsha…… Group FNB Training Manager. (TAYA/ BRASA UNIT) Phone….. +966-**-***-****
ISLAMUDDIN SHEIKH DIRECTOR OF RESTAURANT CHAIN OF M.I.A HOLDINGS PHONE…. +966-**-***-****
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