Executive Chef Food Production
Resume:
ABHIJEET KISAN KOSHTI.
*** ***** **, ****** ****, New York 10001.
E-mail: *********@*****.***
Mobile: 516-***-****
Career Objective
Want to pursue my career in the field culinary where I can help my organization to retain the customers for long term and so as to the growth of my organization.
Academic Qualification
Qualification
School / College
Board / University
Year of Passing
Grade
Completed culinary Diploma
ITM-IHMKharghar
ITM-IHM Kharghar
.
2010
Completed.
H.S.C
Mumbai Board
Mumbai board
2006
2nd class
SSC
PVG, vidhyabhawan high school.
Mumbai Board.
2003
2nd class
Work Experience
Company Name :Santoor grill( Indian cuisine)
Location :New Hyde park, New York
Duration : Oct 20 to roll date
Designation : Head chef
Department : Food production
Job Responsibilities
A)As the head chef my responsibilities bulk production of sauces, curries, meat cooking etc
B) Guest interaction, catering orders, inventory, duty roasters, receipt developments, R and D, controlling food cost, current market trend,
Company Name Multi Indian cuisine
Location : Lexington ave, New York
Duration : April 20to Oct 20
Designation : Assistant chef
Department : Food production
Job Responsibilities
A)As a assistant chef my responsibilities were reliving staff from other restaurants bulk production of sauces, curries
B)Inventory, ordering and bringing new items on menu .
Company Name : Mint garden city ( Indian cuisine)
Location : Garden city, New York
Duration : April 18 to March 20
Designation : Assistant to head chef
Department : Food production
Job Responsibilities
A)As a assistant chef my responsibilities were reliving, supporting head chef, bulk production of sauces, curries, meat cooking etc
Work Experience
Company Name : Carnival cruise line
Location : Off shore
Duration : Jan 17 to oct 17
Designation : Chef de partie
Department : Food production
Job Responsibilities
C)As a chef de partie handled responsibility of carnivals mid big size ship name liberty s night food production and kitchen operations.
D)Reporting to chef de cuisine and food manager
E)Maintaining logs, break fast inventory, indenting
F)SOP of brand and company policy
G)Maintaining daily reports, incident on email .
Company Name : The Beatle hotel
Location :powai, Mumbai.
Duration : Feb 2016- till Dec 2016
Designation : Sous chef
Department : Food production
Job Responsibilities
A) Reporting to the executive chef.
B)Making daily reports on food costing.
C)Handling kitchen department including their duty roster, training, briefing and assigning their tasks.
D)Daily store indenting and quality checking
Company Name : le pain quotidian (Ahimsa hospitality)
Location : BKC, Mumbai.
Duration : Aug 2014- till Dec 2015
Designation : Chef de partie
Department : Food production
Job Responsibilities
E) Reporting to kitchen manager.
F)Making daily reports on food costing.
G)Handling team of 17 Kitchen Team members including their duty roster, training, briefing and assigning their tasks.
H)Daily store indenting and quality check.
I)Member of R & D team.
J)Guest handling
Work Experience
Company Name : Hotel jewel of Chembur.
Location : Chembur, Mumbai 71.
Duration : Oct 2012- till june 2014.
Designation : Sr. Chef de partie
Department : Food production
Job Responsibilities
H)As a senior chef de partie handled responsibility of for Le café restaurant s operations.
I)Reporting to Executive chef.
J)Kitchen designing along with kitchen inventory planning.
K)Maintaining SOP of brand and company policy
L)Maintaining daily consumption reports, audits, solving guest complaints
M)Handled team of 14 Kitchen Team members including their duty roster, training, briefing and assigning their tasks.
N)Assisting to executive chef for menu planning, costing, ordering, wastage and cost control management.
O)Coordination with Stores and purchasing department for quality products.
P)Coordinate with F&B service for banquet menus, outdoor catering, buffet setups &daily special.
Work Experience
Company Name : The Oberois hotels and resorts.
Location : Narinam point, Mumbai 11.
Duration : July 2012-Sep 2012
Designation : Commis Chef
Department : Food production
Job Responsibilities
A)Reports to Senior kitchen executive
B)Assisting to Chef de partie for Mise en place.
C)Making list of mise en place.
D)Preparing lunch, diner, and breakfast menu.
E)Daily ordering.
Work Experience
Company Name : Hyatt Regency hotel.
Location : Andheri, sahar airport road, Mumbai 69.
Duration : Oct 2010-June 2012
Designation : Commis Chef
Department : Food production
Job Responsibilities
A)Reports to Chef de cuisine.
B)Assisting to CDP & DCDP.
C)Daily store pick up.
D)Preparing mise en place for ala carte & buffet
E)Set up for buffet.
F)Handling live counters & stations
G)Daily cleaning Grills, ovens & kitchen setup after deep cleaning.
H)Runner for buffet refilling.
Work Experience
Company Name : Four points by Sheraton.
Location : Vashi, Navi Mumbai.
Duration : March 2010 –Oct 2010
Designation : Kitchen trainee Chef
Department : Food production
Job Responsibilities
A)Reports to CDP or DCDP
B)Preparing mise en place for ala carte & buffet
C)Preparing mise en place for juices, smoothies, breakfast counters, live pasta counters & cold cuts.
D)Store pick and stacking.
E)Making basic sauces.
F)Staff food.
Personal Skills / Expertise
A) Leadership.
B) Problem solver.
C) Knowledge Adaptability
D)Quick learner
Key Cuisine
A)Continental.( sauces,soups,salads,mains,sidedishes)
B)Italian.(pastas,risottos,mains,Wood fire thin pizzas, salads)
C) Indian (curry,soups,main)
D)Middle eastern & Asian cuisine( sauces, stir frys,kababs,soups,rice & noodles)
Extra achievement
1)Served as Certified trainer at le pain quotidian ( Ahisma hospitality)
From Jan 15 to till June 15.
Computer knowledge
1)MS office
2)Office mailiing
Personal Details
DATE OF BIRTH : 23 April 1988.
FATHERS NAME : KISAN R.KOSHTI
GENDER : MALE.
NATIONALITY : INDIAN.
LANGUAGES KNOWN : ENGLISH, HINDI, AND MARATHI
WORK AUTHORIZATION : VALID
DATE & PLACE SIGNATURE
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