Roshan Paully

#**/*, ***** ********* *******, Markondanahalli, Tc Palya,Bangalore - 560036

Ph : 733-***-****, E mail : adtbdx@r.postjobfree.com

AN OVERVIEW

MY training comes from top chefs like Jiggs karla, Ferran Adria, Gordon Ramsay, Morimotto, Andoni Luiz, Quereshi brothers, Imtiaz quereshi, Chef Y.b Mathur All in new age Indian cuisine, Punjabi cuisine, Indian Cuisine, Global Cuisine, Modernist cuisine, Molecular Gastronomy, Progressive Cuisine, Modern Indian Food, Contemporary Indian Food.

AREAS OF EXPERTISE

Core Competencies:

SOP Creations Food Innovations Client Servicing

HACCP Mass Production Control Food Costing

Molecular Gastronomy Menu Planning Quality Assurance

Team Management Training & Development Hygiene Coordination

Modernist Cuisine Contemporary & progressive Cuisine Restaurant Set ups

Kitchen Planning Menu Engineering

Menu specification: Menu engineering, Menu costing, Staff selection, Purchasing, Receiving, Costing, Menu control Strategic Planning and Execution of Tasks: Specialization in developing and maintaining guest contacts. Conducted several live hospitality Presentations for guests. Specializes in menu planning and Meal Presentations for hotels, Airlines & Institutional Catering Participated in Food Festivals & Live food & wine shows

Facilities/Manpower Planning and Management: Designing of Kitchens and Restaurants. Undertaken many assignments of designing Restaurants, Institutional Kitchens and Cafeterias, Manpower Planning including Recruitment Selection for various hotels and airlines catering organizations

Culinary Training and Development: Training and Development of Staff in hospitality skills and soft skills. Held the responsibility of Departmental Trainer with various organizations successfully completed Train the Trainers Program. Managing people working under my direct control has been my strength

Handled a Team Size of 112 members

Highest Bulk Party Crossed is 5,170 per Meal (Lunch) Total Bulk pax cooked in banquet kitchen is 13,900

Together handled 8 Departments & Banquet Kitchen with Bakery

CAREER CONTOUR

Quess Corp

Quess – FS

AGM – Operations & National Corporate Chef

Since -May 2020

Completely in charge for Pan India for Quess Food Solutions

- InCharge of the Central Kitchen for Menu Set up with personal Client Interaction

- Responsible for the Entire New Project set ups for Health care all over India

- New Product Development for Sites in Bulk cooking & Food courts

- NPD Best Bet sharing and competitive sharing mechanism

- Planning for Global Concepts

- Industry Best Practice Bench marking (quality and cost) and import implementation

- Gap analysis on Brand Stds and technology initiatives to assist closure

- Maintenance of Brand Std. specifications/standards for all critical products: fries, buns/breads, shortening, blends/spices, flour.

- Develop Band Std. support tools for core products (Quality Guides, measurement tools, product/processing manual content, etc.)

- CSL management for core items

- P

Sodexo

Sodexo Food Solutions

National Executive Chef

Since May 2018 – May 2020

- Completely in charge for Pan India for Sodexo food solutions

- New Product Development for Sites in Bulk cooking & Food courts

- NPD Best Bet sharing and competitive sharing mechanism

- Planning for Global Concepts

- Industry Best Practice Bench marking (quality and cost) and import implementation

- Gap analysis on Brand Stds and technology initiatives to assist closure

- Maintenance of Brand Std. specifications/standards for all critical products: fries, buns/breads, shortening, blends/spices, flour.

- Develop Band Std. support tools for core products (Quality Guides, measurement tools, product/processing manual content, etc.)

- CSL management for core items

- Planning of Global Chef food programs & festivals with Master Chefs & celebrity Chefs

- Menu & Recipe support for all the sectors, regions & sites

- Handling 1800 kitchen’s all over India

- Biggest Kitchen in Hyderabad India Daily a handling meals of 12,000 pax’s per meal

- Handling all the Segments in Sodexo – Health care, Automobile, Education sector, IT & ITES, Pharma & Energy Resource Segment

Coffee Day

Coffee Day Global Limited

Senior Manager F&B Innovation’s

Since July 2016 – May - 2018

- Completely In-charge for the R&D of food and innovations

NPD commercialization for globally applicable products and the development of reliable -supply for the critical ingredients

- NPD Best Bet sharing and competitive sharing mechanism

- Core Items (25%)

- Industry Best Practice Bench marking (quality and cost) and improvement implementation

- Gap analysis on Brand Stds and technology initiatives to assist closure

- Maintenance of Brand Std. specifications/standards for all critical products: fries, buns/breads, shortening, blends/spices, flour.

- Develop Band Std. support tools for core products (Quality Guides, measurement tools, product/processing manual content, etc.)

- CSL management for core items

The Chancery Pavilion

Bangalore

R&D Chef & Innovator - _February 2015 – July 2016)

Completely In-charge for the R&D of food and innovations

Developing new menu for Global & Molecular Cuisine

Research into food platting & pairing of sauces and sides

R&D into Menu engineering into cost factor sheet

R&D into new products in the market domestic & overseas for new innovations

Garden City College

Senior R& D analyst & Director for Hotel Management Degree & for Molecular & Indian Progressive & Indian Contemporary cuisine

HOD for BHM (Hotel Management) - (March 2015 to February 2016)

Completely involved in training students of 8 semesters in Menu engineering, F &B Management, Marketing analysis

Done 4 projects in Indian Molecular cuisine with students of the College

Training students in Global Cuisine

Training Students in Menu Engineering

In charge of all Food festivals for the college

Training Managers of Small outlets for Managing Restaurants

Completely In charge of the BHM Degree course

R&D Chef & Corporate Chef

Big Pitcher – (June 2013 to February 2015)

A new venture of a 950 seater microbrewery compromising of 5 floors, in which I had to set the 4 kitchens, with the drawing’s, kitchen designing, setting up 3 menus which was global menu, around the streets of the world in 60 plates & signature grill with exotic meats with a Japanese menu.

Completely handled kitchen staff training, staff training on the menus, food costings, made buffet menus which will change for a full year with no repetition, brunch menu every Sunday which had 75 dishes from around the world with 9 live counters with guest interaction from the chefs.

Kept the costing completely under 28% in all the dishes.

My job as a Research chef was to develop new products by conducting consumer testing, observing market trends and modifying recipes. To administer surveys and let customers rate how they perceive sample all the dishes including sauces, soups, meats, entrees and molecular gastronomy food. To record the flavour, portion and price that customers prefer, making tasty and visually appealing food products based on that they also comply with standards & to make sure the guest returns for the same dish again.

Executive Chef

Tiara the Gastro Fusion pub – (August 2012 to June 2013)

Head chef Responsible for food & Beverage Production since pre- opening

Liaising among corporate team/managers and members pre-opening Facility Planning, Equipment’s installation, Standard Operating Procedures, Recruitment's, Training in Kitchen

Executive Sous Chef

Hotel Braja Mustika

Bogor, Indonesia – (March 2007 to May 2012)

Self-contained hotel with the largest convention Centre, build to demanding the consumers need. The air is fresh and natural. Handled a kitchen staff of 55, Handled 4 restaurants, room service & 6 banquet halls

In the midst of natural greeneries, mountain and river just right in front of BRAJA MUSTIKA HOTEL Accommodating & entertaining so many people in so many different needs, in one place and at the same time.

TRAINEE Sous Chef

The Park Bangalore – (February 2005 – March 2007)

Worked in 109 rooms five star finest boutique hotel at the level of Sous Chef, assisted to Senior Executive Chef & the executive sous chef in entire day to day Food & Beverage operations system of the hotel

Park hotel Bangalore has Monsoon Café a 24 hour Café, Italia authentic award winning Italian restaurant, I-Bar & Aqua a pool side barbecue & grill restaurant.

Menu planning for daily lunch and dinner buffet daily at monsoon &for the banquets pax including breakfast for 550 pax Yearly menu planning and routine changes in regular menus with lots of cost control practices

Chef de Partie

ITC WINDSOR MANOR, Bangalore – (April 2003 to January 2005)

At the level of Chef de Partie in 240 rooms five star deluxe hotel, officiated second in command of the continental department, maintained the level of customer satisfaction, food cost and the quality of foods.

Job included motivation, innovation, and co-ordination among the team members and other departments. Ensured that all staff is treated fairly and with commonly accepted courtesy. Making of timetables, leave rosters and attendance registers are up-to-date.

Kitchen Executive Trainee,

ITC WINDSOR MANOR, BANGALORE (December 2001 to January 2003)

I had worked especially in Department of Food & Beverage Production as kitchen trainee for my culinary skills n knowledge enhancement. Been trained in various food outlets in different sections of this five star hotel kitchen

Had the privilege to be trained under the top chefs Matthew terry corp, Madhu Krishnan, Y.b Mathur, Quershi brothers, jigs Karla, Jp Singh, Imtiaz Quereshi

EDUCATION & CREDENTIALS

Diploma in hotel management 3 years with 92 % marks with honours in food production principles. Associated to the American hotel & lodging association from Presidency College of hotel management Bangalore.

Achieved gold medal in quantity training kitchen

Diploma in baking 3 months from IBCA (institute of baking & cake art) Bangalore

Diploma in European & Mediterrian kitchen 3 months from Indus culinary institute Bangalore

Certification Training from El Bulli – Spain in Molecular Gastronomy, Modernist Cuisine, Progressive cuisine

Certification Training from Mugaritz – Gipuzkoa, Spain in Food Aroma, texture & Gastronomical Aromas

One year internship training at Claridges at Gordon Ramsay’s steak house in Mayfair London under the Guidance of Chef Gordon Ramsay

Degree from Le Cordon Bleu Bangkok in Culinary Principles

2 weeks In House Culinary textures at the Fat Duck BY Chef Heston Blumethal at London

2 weeks training at La Gavroche at May fair London under chef Michael Roux Jr on French textures menu

IT Skills: Windows XP and MS Office 97.

PERSONAL DOSSIER

Name : ROSHAN PAULLY

DOB : 29th Dec ‘1983

Sex : Male

Marital Status : Married

Nationality : Indian

Languages known : English, Tamil, Hindi, Kannada

Date:

Yours sincerely

(Roshan Paully)

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