SUVENDU MONDAL

ADD; G.NO.*** FL.NO D-**** OPTIMA HEIGHTS KESNAND-THUR RD KESNAND TAL HAVELI

Postal Code :412207

Email-:adrgi2@r.postjobfree.com

Ph no:+91-735*******

UAE no 052*******

ACCOMPLISHED HOSPITALITY& F&B PROFESSIONAL

I am a dedicated and enthusiastic experience chef. Prepare to work hard and lear from the best. I have worked in various kitchen. Now I am looking to make the step up in order to really challenge and develop myself. I am very hard on learning experience, likely to say practice makes the man perfect. I would describe myself as a hard working driven fearless, the person who can take the ownership in any situation and someone who is not afraid in difficult.

Honestly I process all my skills and experience that you are looking for. Iam very flexible and adoptive to learning experience.

As a chef and a culinary artist presentation is everything. Iam very innovative with food, creating new dishes and deciding what the special of the day will be and put it in the existing menus.

•Achievement-25 years of experience as a chef in culinary art in hotel and restaurant.

•Excellent communication and problem solving skills with the ability to work in multi-cultural environments and quickly adapt to new responsibilities.

•Focused and self motivated; effective team player willing to go the extra mile.

•Specialties – Man Management in any situation

PROFESSIONAL EXPERIENCE

JOLLY'S INDIAN INTERNATIONAL RESTAURANT DMCC DUBAI.

EXECUTIVE SOUS CHEF From 24 . 12 . 2021 To Till Date.

New menu designing and implementation.

Assist the head chef in kitch designing and planing.

To ensure that all food items are prepare for service as per the specifications and the correct time.

To ensure food temperature cheeks are carried out as directed by company policy and update all the time.

GIRIDHAR VEG RESTAURANT,

PUNE, MAHARASHTRA, BANER, (INDIA)

EXECUTIVE HEAD CHEF, FROM 20, 07, 2020 TO 22,12,2021.

New menu designing and implementation.

Kitchen designing and planing.

Staff Hygiene training and HACCP training.

Conduct daily and monthly meeting and training.

To ensure food temperature check are carried out as directed by the company policy and update all the time.

To ensure that all food items are prepared for the service as per the specifications and at the correct time, And to ensure that all food leaving the kitchen meets this specifications.

SPECIALITY GROUP OF RESTAURANT LTD ( SIGREE AUNDH, PUNE ) .

CHEF IN CHARGE FROM 24 .04 .2017 TO 30, 05, 2020.

NEW M enu designing and implementation.

Staff training & conducting menu trials.

Staff Hygiene Training and HACCP training.

To ensure that all food items are prepared for service as per the specification and at the correct time, and to ensure that all food leaving the kitchen meets this specification

To ensure food temperature checks are carried out as directed by company policy and update all the time.

Conduct daily and monthly staff meetings and training.

25 DEGREE NORTH RESTAURENT (DUBAI) UAE.

Opening Head chef 23march2015 to 12 th march,2017

• kitchen designing and planning

•Staff h Hygiene Training and HACCP Training

• Menu designing and implementation

• Staff training &conducting menu trials

•To ensure that all food items are prepared for service as per the specification and at the correct time, and to ensure that all food leaving the kitchen meets this specification.

•To ensure food temperature checks are carried out as directed by company policy and updated all the time.

•Function Menu costing, dealing with client with sells team and fulfilling their specific requirement on actual day.

•Conducts daily and monthly staff meetings and trainings

talisman hospitality ltd. koregao park, pune.

Preopening sous chef,December-2013 to 18March2015

•Assist the executive head chef in kitchen designing and planning

• Menu designing and implementation in Modern Cusine

• Staff training &conducting menu trials

•To ensure that all food items are prepared for service as per the specification and at the correct time, and to ensure that all food leaving the kitchen meets this specification.

•To assist the Head Chef in recruiting, training of staff.

•To ensure food temperature checks are carried out as directed by company policy and updated all the time.

•Function Menu costing, dealing with client with sells team and fulfilling their specific requirement on actual day.

•Conducts daily and monthly staff meetings

Speciality group of restaurant ltd.(Sigree,pune)

Senior cdp from 19.03.2010 to 30.11.2013

•

•Worked as senior c.d.p under the corporate chef in total Indian & Tandoor kitchen.

•To comply with any reasonable request from the management team or Head of Department.

•To follow the Accident reporting procedure, Maintenance fault reporting procedure and Fire policy for your department

•Ensure HACCP principles, pre-requisites, food policies, allergen management systems and COSHH objectives are correctly implemented.

•To prepare and assist in the preparation of food for the Restaurant and Function Rooms.

•To ensure that all food items are prepared for service as per the specification and at the correct time, and to ensure that all food leaving the kitchen meets this specification.

•To assist the Corporate Chef in recruiting, training of staff.

•To ensure food temperature checks are carried out as directed by company policy and updated all the time.

•Conducts daily and monthly staff meetings

Speciality group of restaurant ltd.(machan,kolkata)

cdp from 1.04.2009 to 15.03.2010

•Catering to largegroups of 500 guests managing outdoor Catering and parties.

•Manage food operations at the restaurant in absence of chef in Charge

•Managing FSSAI and HACCP sheets for overall kitchen.

•Responsible for all section with team of 25 juniors.

•Worked as c.d.p under the chef in Charge total Indian & Tandoor kitchen

Speciality group of restaurant ltd.(Sigree,kolkata)

cdp from 1.07.2008 to 31 .03. 2009

•Manage food operations at the restaurant in absence of chef in Charge

•Managing FSSAI and HACCP sheets for overall kitchen.

•Responsible for all section with team of 25 juniors.

•Worked as c.d.p under the chef in Charge total Indian & Tandoor kitchen

Speciality group of restaurant ltd.(Sigree,Chennai)

Preopening cdp from 1.08.2006 to 30.06.2008

•Worked as 2nd in charge under the chef in charge in Total Indian & Tandoor kitchen.

•Manage food operations related to Meat, Poultry, Fish, and Shell Fish dishes for a-la-carte Restaurant,

•Responsible for food forecasting, daily ordering of food supplies,checking and receiving deliveries, and maintaining optimum levels of food inventories.

•Ensure smooth kitchen operations in coordination with Chef In Charge; facilitate appropriate department training and assess achievement of the required outcome.

•Creating of New Dishes and put it into the restaurant menu.

•Supervise and training staff of kitchen in the absence of Chef in charge.

Sahara india pariwar.lonavala,maharastra

Commi(1)Junior executive from 15.10.2004 to 3.07.2006

•Worked as Commi (1) under the C.D.P in Tandoor kitchen.

•Maintaining the quality and standard of the dishes.

•Catering to largegroups of 500 -700 guests managing banqueting section buffets in Lunch and dinner parties.

The Park Hotel(kolkata)

Production Assiatnt of sou Chef form 16.02.2001 to 31.08.2004

•Worked as Production Assistant of sou chef under the sou chef in Indian &Tandoor kitchen.

•Maintaining the quality and standard of the dishes.

•Catering to largegroups of 800-1000 guests managing outdoor parties.

•Supervise as a Kitcchen in charge in the outlet (Amby Restaurant)which is under the Park Hotel.

)

KWALITY RESTAURENT (KOLKATA)

CHEF From 14 . 11. 1999 to 07. 02 . 2001

•Responsible for preparing dishes for ala-karte restaurant

•Maintaining the quality and standard of the dishes.

•Responsible for food forecasting, daily ordering of food supplies,checking and receiving deliveries, and maintaining optimum levels of food inventories.

The Great Eastern Hotel(Kolkata)

C.D.P from 15.12.1995 to 25.10.1999

•Worked as C.D.P under the sou chef in Indian,South Indian,Tandoor & Continental kitchen.

•Maintaining the quality and standard of the dishes.

•Maintain the daily cost sheet of Prepared food.

•

. Achievements.

Successfully Completed The PERSON IN CHARGE LEVEL-3 Training According to the Approved Scheme of the FOOD CONTROL DEPARTMENT DUBAI MUNICIPALITY From MRS INTERNATIONAL FOOD CONSULTANTS.

Successfully completed the TRAKHEES ACCREDITATION PROGRAM ( FOOD SAFETY REGULATION & STANDARDS( 1-FS. 2-FM. 3-WH) MUNICIPALITY OF DUBAI.

Promoted from cdp to sr cdp in sigree pune.

Successful opening of Sigree restaurant in nungambakkam starling road Chennai.

Successful opening of Amby restaurant in park hotel Kolkata.

Educational qualification

Diploma in Food Production and Patisserie from National Council for Hotel Management and Catering Technology, New Delhi during the academic session 1994-1995

Completed The Bachelor of Commerce (B.Com) from Calcutta University in the year of 1992

12th from West Bengal Council of Higher Secendary Education in the year of 1990

10th from West Bengal Board of Secendary Education in the year of 1988

TRAINING COURSE

COMPLETED 6 MONTH INDUSTRIAL TRAINING IN GREAT EASTERN HOTEL KOLKATA.

COMPLETED COURSE IN FIRST AID.

COMPLETED COURSE OF B & C CERTIFICATE IN NCC.

COMPLETED PIC TRAINING FROM M.R.S. INTERNATIONAL FOOD CONSULTANTS LEVEL 3 FOOD SAFETY EXAMINATION (PERSON INCHARGE,THE HIGHFIELD.CO.UK.LTD

Personal de tails

Date of Birth: 09/08/1972

Sex: Male

Marital Status Married

Nationality: Indian

Religion : Hindu

Hobby: Listening Music

Languages Known: English, Hindi, and Bengali

Compouter skill: Ms office, Internet

Present Address: G NO. 459 460 FL NO. 1108 Optima heights kesnand; theur rd ; kesnand

tal haveli dist pune 412207.

PASSPORT: S 7474784. Date of Issue 04/09/2018. Date of Expiry 03/09/2028.

Permanent Address vill' khastica. post . Bakhrahat. Dist; 24 parganas (s) pin 743377.

Place:Pune Signature

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