Executive Chef Sous
Resume:
Bijoy Dhar
Executive Chef
*********@*******.***
•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: ***********@**********.** (CEO at Abela 050*******)
*************@**********.** (Corrporate Chef at Abela 050*******)
**********@*******.*** (Executive chef Intercontinental, Abu Dhabi
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