Bijoy Dhar

Executive Chef

ads8mu@r.postjobfree.com

932-***-****

•Over 30 years of experience in Hotel & Catering Industry - Production Department

I consider myself to be a self-starter with a drive to succeed in the Foodservice industry. My prudence in menu oversight and management, maturity in leadership, collaborative and communicative ethos along with my acute perception of the culinary business and staff development are what I believe to be primordial to my work persona and the qualities that will be underlined in my worth ethic.

•Willing to relocate: Anywhere

Work Experience

Executive Chef

Magic-O-Meal Catering, Mumbai

Sept 2022 to Present

•Controlling and directing the food preparation process and any other relative activities

•Approving and polishing dishes before they reach the customer

•Managing and working closely with other Chefs of all levels

•Assign tasks; supervise chefs and cooks in the preparation and presentation of food

•Creating menu items, recipes and developing dishes ensuring variety and quality

•Determining food inventory needs, stocking and ordering

•Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

•Being responsible for health and safety

•Being responsible for food hygiene practices

•Arrange for repairs when necessary / Remedy any problems or defects

•Be fully in charge of managing and training kitchen staff

•Oversee the work of subordinates & manage kitchen operations

Executive Chef

Bin Dahen Contracting – Dubai July 2017 to July 2022

Prepare meals for private villas, university, special events and functions both indoor and outdoor.

Maintaining inventory of food and supplies

Weekly and special menu planning

Diet menu planning and execution

Staff scheduling and staff training

Handling private functions both indoor and outdoor

Direct the kitchen operations including food activities, food presentation, costing and ordering as per requirement

Cost controlling and minimization of food wastage

Knowledge of preparation of multiple cuisine

Coming up with a solution to kitchen related problems, stock organizing

Senior Sous Chef

Abela and Co – Dubai, UAE

June 2002 to March 2017

In charge of handling entire operations of Banquet kitchen & outdoor catering.

Maintaining strict quality control in enabling & ensuring our clients receive 'Value For Money.'

A complete 'FRUGAL APPROACH' to cost control - To enable us to manage the unit within a controlled budget.

Administrative duties besides having complete control over Food Production.

Menu Planning - Preparation of menus and introducing innovative dishes to suit clients.

Hygiene - Ensure municipality regulations are strictly adhered as to produce safe food., maintaining high standards of safety and hygiene in the kitchen.

Food Safety Management with HACCP (Hazard Analysis & Critical Control Point) - Qualified from Boecker & Company Middle East.

Earned PIC Level 3 Certificate from Food Control Department, Dubai Municipality.

Directly involved in effective & efficient planning, preparing & presentation of International menus through proper planning.

Encouraging Team effort & communication to ensure a smooth operation

Sous Chef

Hotel Intercontinental - Abu Dhabi, UAE November 1994 to May 2002

In-charge of Banquet, Room Service, Coffee Shop, Bay Shore, Tea Garden

Menu Planning - Preparation of menu and introducing innovative dishes to suit clients.

Maintaining high standards of safety and hygiene in the kitchen.

Cost effective & efficient planning, preparation & presentation of international buffets, special events, trolleys and other catering services in the Company.

Implementing company policies to reach goals set by the company

Open communications to strengthen teamwork.

Chef-Garde-Manger

Holiday Inn - Abu Dhabi, UAE

November 1991 to September 1994

In-charge of entire cold kitchen, buffets & ala-carte

Chef-Garde-Manger

Sheraton Sana'a- Yemen

February 1985 to November 1991

Joined as 'Demi-chef'

2nd Commis

Hotel Sun N Sand, Mumbai, Maharashtra

December 1982 to January 1985

3rd Commis for Hotel President

Mumbai, Maharashtra, India

1981 to 1982

Skills

Menu oversight and management (15+ years)

Microsoft Office (15+ years)

Hospitality (15+ years)

Quality Control (15+ years)

Quality Management (15+ years)

Awards

Bronze Medel in MEFEX food competition Silver Medal in Emirates Culinary Guild-1993

Awarded certificate in ‘Food Hygiene Management’ from the ‘Royal Society for the Promotion of Health, London’- August 2001

Awarded ‘Certificate of Merit’ in the ‘Emirates Culinary Guild’-1997

Food Safety Management with HACCP (Hazard Analysis & Critical Control Point) - Qualified from Boecker & Company Middle East.

Earned PIC Level 3 Certificate from Food Control Department, Dubai Municipality.

References: ads8mu@r.postjobfree.com (CEO at Abela 050*******)

ads8mu@r.postjobfree.com (Corrporate Chef at Abela 050*******)

ads8mu@r.postjobfree.com (Executive chef Intercontinental, Abu Dhabi

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