CURRICULUM VITA

Dinesh Chandra

Phone No +91-843*******, Email adrnjf@r.postjobfree.com

To learn and to perform the best international standards hospitality Business.

Subject: Executive Chef

Possessing a comprehensive background in fine dining in various cuisines and hospitality sector who is fully capable to be in compliance of Health and Safety Aspect of the business, total accountability and understands the budgeting needs of the business, believes that customer satisfaction, great teamwork, and appropriate communication Is the key to success for any growing and well-established business.

Highly skilled in preparing, seasonal and presenting food to the company standards, knowledgeable Ensuring freshness of produce and has more than 12years experience in the hospitality industry. With sound knowledge of continental cuisine and authentic recipes, I am excited about putting my culinary skills to work for your property.

1st June 2020 – 2022

Employer: 4amici restaurant (Brasov) Working as a head chef 4amici fine dining restaurant in Brasov city. I manage all kitchen and 6 staff and peppering local food and international cuisine A la carte menu. Pasta, steak, soups, Indian cuisine.

• June 19.2019

Employer: Hotel Piatra mare: The property is 4 star hotel in Brasov, Poiana Romania, total rooms are 185 here and 3 restaurants I join in as a Head Chef my role is head of the department complete Handling the kitchen, staff, menu planning, duty chat plan, guest buffet plan, ordering. Preparing food, and handling. Whole team.

October 2018 -April.2019

Employer: Dish Hospitality Pvt ltd: This is the corporate Catering Company India Mumbai: we prepare 16000 Gust meal every day for these company’s Facebook, PWC, OCS, Ire glass, Google, LinkedIn, Star TV, UBER, DHFL, WHPl, Barclays, Ludendorff, TV18, Morgan, Mountlitera school, Jbcn school, HSBC Bank, Lamour, Ceejayhouse, Colgate And many more. I worked as Sr Sous chef Responsibility in the Central Kitchen team handling 30 staff, plan a weekly menu, staff management, RND, Cost control, and check the Quality of food, preparing event South Indian, Indian Buffet Breakfast Continental food, Asian Food.

December .2016- June.2018

Employer: Sprout Gourmet Food Pvt Ltd: This is the Catering Company India Mumbai I worked as a Head chef central kitchen with 12 staff. I Planed the RND Menu plan. Oriental, Continental.

March.2011-Jan.2016

Employer: Princess Cruises (USA)

Worked as a CDP

Report to the Sous chef.

I worked in the soup section.

I worked in the Fish Section, Pasta section.

I Worked in Sauce Section.

I work in the main kitchen prepare the salad.

Worked as a steak house princess cruises.

I’ve worked in Pasta section I always prepare Mise en place I give instructions my 3rd cook (assist. Cook) to follow the Company’s recipe and always maintained the cleanness and hygienic of our Section USPH Standard.

I’ve worked in buffets Section and I always offer a good food quality for guests .always maintains the buffets area as serves hot food. I work time control food productions this is Princess cruises Standard I fill up the Cooling log & temperature Control log. I make every morning requisition for our operation I control always food costs. Always available in this section preparing the Beef wellington.

October.2007 -Feb 2011

Employer: Lemon tree Hotels Goa India: Total rooms are there 65 property and 2 restaurants. I worked as a GSA (DCDP)Worked as GSA organize the Continental kitchen cost control preparing Mise en place for A la carte menu.

September 2005 -. 2007

Employer: Highland Beach Resort (Goa)

Total room area there 400 room property 3 restaurant.

I worked in as a COMMI 3 in the main Kitchen, Preparing Continental Breakfast in the morning Always Follow the Chef instruction.

Worked as Italian & Seafood Live Counter Chef.

Worked as Italian & BBQ Live Counter Chef.

• PROFESSIONAL Training

• SEA SCAN MARITIME FOUNDATION ST.INEZ, PANJI.(GOA)

• Fire Prevention Fire Fighting (STCW 95)

• WORK ON USPH STANDARDS PRINCESS CRUISES 100% WINNER

• HOSTING GUEST WITH DISABILITIES

• CHEMICAL SAFETY

• LIFTING CARRYING

• NOROVIRUS

• SOCIAL MEDIA POLICY

• SUPERVISOR& MANAGER RESPONSIBILITIES

• CODE OF BUSINESS CONDUCT.

JOB RESPONSIBILITIES

Plans the kitchen organizational hierarchy.

Planning a la carte, buffet and party Menu.

Controlling the wastage, spoilage, pilferage, and breakage.

Motivating and consoling of staffs.

Possesses Multi-cuisine experience (Indian, south Indian, continental and tandoor)

Maintaining the official SOP records of the food production department. Guest Relations & interaction.

• ACHIEVEMENTS

• Got the Appreciation, on the comment cards from the Princess Cruises guests during their Stay.

Skills

Hotel operation and management

P0S SYSTEM

HOSPITALITY BACKGROUND

RESORT EXPERIENCE

EFFICIENT

QUALITY AND QUANTITY CONSCIOUS

MANGE PEOPLE WELL

UNDERSTAND BUDGETS

EVENT PLANNING AND CORDINATION

FIVE STAR HOTEL EXPERIENCE

COMPUTER KNOWLEDGE

NATURAL LEADER

DILIGENT

TEAM BUILDER

MANAGE TIME SPACE AND MONEY

BELIEVES LEARNING NEVER STOPS

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• Qualifications/ High School from UP board in the year 1999. Intermediate from UP Board in the year2000

Completed food production program, Institute of l, Catering Technology & Applied Nutrition, Goa. (Ministry of Tourism, Govt. of INDIA

• India.

• COMPUTER KNOWLEDGE

• Ms-Word, Excel.

•

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