Resume

Personal Information

Name : Kumar Pradip

Father’s Name: Suresh Rai

Date of Birth: 15/09/1978

Marriage Status: Married

Nationality: Indian

Passport No.:Z2321235

Visa type : Working visa)

Mobile N0:+288********

+86-134********(CHINA) We Chat and what sup (ID)

Language: Skill: Hindi, English, and Chinese

E-mail: adqe3o@r.postjobfree.com / adqe3o@r.postjobfree.com

Permanent Address: VILL+P.0-Shahpur.Devi Chaura., Mathiapur Disstt-Patna. Bihar India. 801502

Present Address: Hotel 2 Fevrier, Lome Togo

SUMMARY:

Started professional career in 1997 as a chef and working in International and local 5 star hotel brand and restaurant industry more than 23 years culinary experience in pre-opening experience I start in my career from, India then move to Thailand China Now i am in togo lome working 18 years in many cities. Present I am working Hotel 2 Fevrier, Lome Togo. My specialist South-east Asian, Western, North Indian and South Indian Cuisine and basic Thai, Malaysian, Indonesian Chinese and Lebanese Cuisine. I have spend 18 years and I feel myself comfortable to understand the local and foreigner clients, can speak English, Chinese and Hindi fluent. I would like to apply my experience and idea in hotel industry.

Career Objective:

To work in good quality establishments in order to broaden my culinary and human relations experience and pass my gained knowledge to my subordinates.

Teamwork is the key to a successful operation, be fair but strict...

Hobbies: Sports, Watching Movies, Listening music

Salary Expectation: (Negotiable)

Educational Qualifications

Passed Examination in Jan2018ServSafe foof safety international management Beijing china

Passed Examination in Dec.2000 Diploma program in hotel management culinary and catering technology H.I.O.H.M. in Dehradun ( India)

Passed Examination in Dec.1999 Bachelor of Arts. in H.N.B.G.U.Srinager (India)

Passed H.S.C. examination in July 1996 St. Jemma’s Higher Secondary School in Delhi

Worked as Food Preparation Worker. Role:

Daily supporting the Exe, Chef supervision & leadership of the culinary department which consists of chef s & Stewards. Training, Creating and writing menus. Menu Costing. Controlling and forecasting the food cost on monthly basis. Monthly promotion. Maintaining an exemplary Standard of hygiene (HACCP).etc

Awards:

Starwood AP conference in Sanya china 2015

CCTV food competition with team in hotel Sheraton langfang hebei china 2014

International culinary master chef winner of the year 2013,IN CHINA (IHRA)

Food competition from Hebei District China. Asian food in winner of the year 2012

Extra Activity (Guest chef)

The Westin Pazhou Guangzhou for big Invent from January 23 to 27/2018

The Westin Beijing financial street. Asian street food festival from June 2016/14 Days

ST. Regis Beijing (China) for Indian president Shri. Pranab Mukherjee of from May 2016

The Westin Blue Bay in Sanya spicily Indian Wedding from 2016/03. For 11 Day

The Westin Beijing financial street Thai food promotion from Nov. 2014

The Westin Beijing financial street. Korean food festival from Oct. 2014

The Westin Beijing Financial Street Indian Moms Kitchen food Festival from 2013/11.for 15 Days

For Point Hotel Beijing for big Invent Group from 2014/07 for 12 Days

Crown Plaza Wangfujing Beijing South-east Asian, Food Festival from 2012/5. For 15 Days

Crown Plaza Sun Palace Beijing Asian Food Promotion from 2010/05. For one month

Holiday inn Center Plaza Beijing Food Promotion from 2009/04 for one month

Hotel Hilton Beijing Food Festival from 2005/05/ for 15 Days.

Work Experience.

Duration

Company

Position

10/2021 present

Hotel 2 Fevrier, Lome Togo

Asian Chef de Cuisine

•Star Luxury hotels & Resort, a member of the Kalyan group and Leading Hotels of the World.

The Property features 6 Restaurants and 3 Bars, World Class Meeting rooms operated by the hotel and resort.

24-hour room service for 312 rooms.

Banqueting Up to 250 – 500

•Reported Directly to Executive Chef

•Joined the organization as a Asian chef de cuisine pan Asian restaurant Songhai

•Akwaba Bar & Restaurant serves various cuisine.

Sous Chef de Cuisine for Akwaba restaurant (120 seats all day dining buffet and ala cart, breakfast), room Service for 312 rooms and Banquet Group Function (200 pax to 300 pax)

•Responsible for Managing & supervising Production in the Banquet &

Songhai Asian Kitchen, Planning and implementation of new menus, Ordering, Stock receiving and food Cost Control, Duty Rota, Maintain Hygiene Standards and Food quality in par with the standards set by the Company.

•Report to executive chef responsible Asian African and western cuisine of all outlet

•Creating recipes and costing for menu

•In charge of VIPs and arranging special dishes where appropriate

•Responsible for monitoring food cost on a daily basis

•Attended HACCP training all kitchen staff junior chefs

•Designated trainer for all junior kitchen staff on all modules

•Given full responsibility for Asian .African section of buffet in Namiele restaurant

03/06/2015 –10/2021

Marriot International

The Westin Beijing Financial Street. Beijing china

South- East Asian Chef de Cuisine

•Star Luxury hotels & Resort, a member of the Marriot International group and Leading Hotels of the World.

•The Property features 6 Restaurants and Bars, 10 World Class Meeting rooms operated by the hotel and resort.

•24-hour room service for 684 rooms And apartment

•Banqueting Up to 500 – 1500

•Reported Directly to Executive Chef

•Joined the organization as a Asian chef de cuisine Senses market Restaurant serves various International cuisine.

Chef de cuisine for senses market restaurant (180 seats all day dining buffet and ala cart, breakfast), room Service for 684 rooms and apartment and Banquet Asian Group Function (300pax to 500 pax)

•Responsible for Managing & supervising Production in the Banquet &

•ADD hot kitchen, Planning and implementation of new menus, Ordering, Stock receiving and food Cost Control, Duty Rota, Maintain Hygiene

•Stander and Food quality in par with the standards set by the Company.

•Vastly contribute towards development of new menus.

•Successfully overall Asian and western cuisine of all outlet Menu day to day

•

03/062013---03/06/2015

Starwood Hotel & Resort

The Westin Beijing Financial Street. Beijing china

Asian Chef

•Report to Executive Chef

•Responsible In charge overall Asian and western cuisine of all outlet

•Creating recipes and costing for menus

•In charge of VIPs and arranging special dishes where appropriate

•Responsible for monitoring food cost on a daily basis

•Attended daily culinary briefing and ensure all chefs are aware of outcome

•Deliver HACCP training all kitchen staff junior chefs.

•Designated trainer for all junior kitchen staff on all modules

•Full responsibility buffet and A la cart etc.

•Reason to move on promotes.

08/08/2011 03/06/2013

IHG Hotels & Resorts

Holiday inn Qinhuangdao sea

view, Hebei. China

Executive Sous Chef

•Report to F&B director And GM.

•Assisting the F&B director in the preparation of 5 outlet

•Setting a high job standard for the hotel and holiday inn.5 star

•In charge of all kitchen and stewarding operations.

•Responsible for quality of food, planning, directing controlling.

•Coordinating and participating in the activities of all personnel.

•Engaged in cooking and preparation of food and cleanliness of all kitchen sections.

•Staff training.

•HACCP system

• Reason to move on: Personal

10/2009——07/08/2011/

IHG Hotels & Resorts

Crown Plaza Sun Palace Beijing & Crown Plaza Park View Beijing, China

Specialty Asian Chef

•Report to Executive Chef

•In charge Asian and Western cuisine of all outlet in Crown Plaza Sun Palace Beijing & Crown Plaza Park View • Beijing, China

•Arrange specials menu every day, group booking dependent on stock

•In charge of the daily amuse bouche menu, special event or function in outlet Creating recipes and costing for menus

•In charge of VIPs and arranging special dishes where appropriate

•Responsible for monitoring food cost on a daily basis

•Attended daily culinary briefing and ensure all chefs are aware of outcome

•HACCP training all kitchen staff

•Designated trainer for all junior kitchen staff on all modules,

•Designed a daily changing set menu for East celebration

•Reason to move on: Transfer to holiday inn for promotes.

10/2007——10/2009

IHG Hotels & Resorts

Holiday Inn Central Plaza Beijing, China

Specialty Chef

•Report to executive chef and executive sous chef

•Responsible Indian Asian and other cuisine of all outlet

•Creating recipes and costing for menu

•In charge of VIPs and arranging special dishes where appropriate

•Responsible for monitoring food cost on a daily basis

•Attended HACCP training all kitchen staff junior chefs

•Designated trainer for all junior kitchen staff on all modules

•Reason to move on: Transfer to crown plaza

3/2006——10/2007

Mallika Fine South-east Asia cuisine and Bar, Beijing, China

Head Chef

•Opening team

•Fully In charge of the opening Restaurant including to set up the kitchen operation and menu development

•Managing the kitchen operation to establish of scheduling, training, ordering, purchasing,inventory, cost control etc

•Maintain and organizing facility planning sets up of standard operating procedures, food trails, developing of new concepts, training & implementation.

•Overseeing for the whole operations of the kitchen

•Supervise, mentor, and motivate all other chefs and cooks, and responsible for their food quality.

•Reason to move on team for a holiday inn central plaza Beijing hotel

•

11/2003 --3/2006

le Meridian Phuket Thailand

Specialty Indian Chef

•Manage Indian A la Carte Menu and buffet in coffee shops

•Tandoor Preparations of Kebabs & Sheekh Tandoor Based Rotis, Roomalis & Indian Breads

•North Indian Curries & Masala Preps South Indian Cuisine (Andhra & Kerala)

•Hyderabadi Dum (Steam Cooked) Briyanis Panjabi Style Home Cuisine

•Manage Indian A la Carte Menu at latest recipe Ton Son and room service

•Indian Banquet & Wedding Menu Preparation & Planning

•Reason to move on: The opportunity to work for a Beijing. Personal development and growth.

12/1999——11/2003

Hotel Shashi International, Bodhgaya, India

CDP. promote to Sous Chef

•Opening team.

•Responsible for Menu planning, Food trails Equipment selection and planning, supplier selection,

•Purchase specifications, budgeting, Manpower recruitment and training, Standardization of food, Developing standard recipes and HACCP implementation.

•Cleared Intermediate Food Hygiene Certification

•Did VARIOUS Food festivals at Masala Like – Seafood, Biryani, Hyderabad, and Punjabi Etc

•Reason to move on: The opportunity to work for a Thailand Personal development and growth.

10/1998——11/1999

Hotel Center Point, Jamshedpur, India

Trainee F&B culinary joined to DCDP

•Report to Sous Chef and supervises all kitchen helpers. Maintain food quality and hygiene standard.

12/1997——9/1998

Hotel Siddhartha International

Gaya, Bihar, India

Industrial Trainee F&B culinary and catering technology and Hygiene

Project Understanding

PERSONAL SKILLS

Excellent conversant in Guest Relation with excellent rapport building & interpersonal skills.

Skills in training associates for enhancing the performance of the hotel, quality of service and overall guest experience

Excellent working under pressure.

Good interpersonal skills.

Good language and communication skills.

Work well in both autonomous and team environment.

REFERENCES

Frederic le gac Mr. Edward Wen Ray Sim

Deputy Executive Chef H.M RDM

The one &only Dubai Holiday inn woqin The Westin Beijing financial street

Phone + phone no=0086-13801064197 phone no :008************

Email: adqe3o@r.postjobfree.com Email: adqe3o@r.postjobfree.com Email:.adqe3o@r.postjobfree.com

Kumar pradip Date=

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