Executive Chef Kitchen Staff

PURAN BIR PARIYAR

Email id:- *************@*****.***

Contact No: 773-***-****

Objective

To obtain a challenging and multitasking profession in a dynamic organization that capitalizes on my strong leadership, to achieve company objectives.

Academic Profile

B Passed S. S. C. from Sri Prabha Madhyamik Vidyalay Accham ACHIEMENTS & CERTIFICATION

Got appreciation letter from JHON WEBB during the AOS (associate opinion survey) Awarded by appreciation letter during the Brand Standard Audit in the Hotel

2005& achieved 93%Awarded by appreciation letter for three times in associate week continuously in2004, 2005, 2006.

Rated employee of the month for two times in 2005&2007

Got an appreciation letter from Mr. BILL MARRIOTT, During the associate appreciation week Awarded by Employee of the month on august-2014.

COMPUTER KNOWLEDGE

Basic knowledge of Computer, Internet surfing Strengths Team player

Flexible and quick learner good communication skill Hard work

Work Experience

Gleneagles Hospital -Mumbai

Executive Chef

Currently working: September 2023 till date.

Organizes and maintains work areas, cooler and pantry storage for restaurant

Familiar with and enforces food safety and health guidelines

Provides input for creation of restaurant and bar menus

Completes daily food production sheets and other reports.

Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift.

Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage

Inspects ingredients upon delivery and before use to ensure quality

Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage

Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.

Manages Kitchen staff

Relays feedback of restaurant employees to department manager

Trains Kitchen staff

Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes

Works with Executive chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage

JW Marriot Hotel -Pune"

Jr. Sous Chef

March 2022 to September 2023

All events in Banquet with 1000 PAX more

Handle from the planning to start and events completion.

Worked G20 Events

RADISSION BLU INTERNATIONAL AIRPORT MUMBAI

JULY, 2020 to DECEMBER, 2021

CONSTITUENTS

•Guests

•Management Team

•Hotel Owners

•Employees

INDICATORS OF SUCCESS

Achievement of Customer Satisfaction and loyalty goals.

Achievement of food and beverage revenue and profit goals.

Achievement of employee engagement survey (Radisson Listens) and retention goals.

AREAS OF RESPONSIBILITY

Organizes and maintains work areas, cooler and pantry storage for restaurant

Familiar with and enforces food safety and health guidelines

Provides input for creation of restaurant and bar menus

Completes daily food production sheets and other reports.

Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift.

Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage

Inspects ingredients upon delivery and before use to ensure quality

Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage

Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.

Manages Kitchen staff

Relays feedback of restaurant employees to department manager

Trains Kitchen staff

Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes

Works with Executive chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage

Radisson Kitchen staff

Conducts interviews with potential hires upon request.

Prepares and inspects food to maintain quality standards

Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards.

Assists in cutting meat, preparing food and stocking restaurant workstations.

Shares food and beverage complaints with Executive Chef and works to resolve.

Participates in vendor and outlet food tastings.

Ensures department adheres to Radisson Hotel Group, local and state health, hygiene and safety policies.

Works with order departments to efficiently operate restaurant kitchen.

Maintains current and seasonal recipes for menu items.

Aware informed about hotel events which impact restaurant kitchen concerns to Executive Chef.

Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events.

Attends stand-up, safety, and other periodic meetings in Executive Chef is absence.

Responds quickly and accurately to request for special accommodations (allergies, no- menu dishes) for guests, groups, and events.

Creates 1100% guest Satisfaction by providing the Yes, I can! Experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations.

Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.

Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.

Provides Yes, I Can!1 genuine hospitality and teamwork on an ongoing basis.

Assumes the responsibility to notice when the guest is not satisfied and uses their best Judgement as to when it ss appropriate to use the 100%% Guest Satisfaction

Performs other duties required to provide the service brand behavior and genuine hospitality.

Adheres to hotel policies and procedures

Attends work on time as scheduled.

Follows hotel grooming and hygiene standards.

Minimizes safety hazards by following all safety rules and procedures.

Keep immediate manager promptly and fully informed of all problems or unusual matters of significance.

Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position

Maintains a favorable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.

At all-time projects a favorable image of Brand to the public.

REQUIREMENTS

Knowledge of local health and safety regulations

Culinary degree or equivalent experience.

4 years progressive experience in high-volume kitchen.

Excellent oral and written communication skills.

Collaborate effectively with other hotel employees and managers to ensure teamwork.

Able to resolve conflicts guests, supervisor and employee

Strong floor presence with focus and energy.

Ability to multitask and work well under pressure.

The Westin Mumbai Garden City

Chef De Parties

DOJ:- 16 May 2015 to 12 April 2020

Working in main kitchen and commissary, and butchery, and staff kitchen handling

And morning breakfast, and lunch. Dinner, buffed coffee shop i am going there and handling and helping and sous chef is weakly off reliever chef and I am taking care of other kitchens also in absence of sous chef two finetuning restaurants one coffee shop 120 cover one banquets hall and 7 conference hall banquets hall capacity is around 800 pax one Italian restaurants and one Indian restaurants. Kangan. Italian restaurants name Prego. Two swimming pool

Holiday Inn Hotel -International Airport:

DOJ: 15 March-2009 to 11 May 2015

Saptami out let all the Dining restaurants ala cart 115 cover 250 rooms one banquets of 550 cover capacity.

Follow up all hygiene log and temperature record also and first D CDP four coffee shop saptami out let Handle continental section and I am helping Indian section also same time banquets not there I work coffee shop. Learn their intercontinental group. This hotel has 6 banquets hall two summing pool.

11'h November my transfer banquets Indian section and Chinese section.

JW Marriott Hotel -Juhu Mumbai

07 September 2002 to 09 December 2009

As Commi chef

Italian specialty restaurant ‘mezzo serving for 135 Covers, nestled in juhu beach with 8 outlets, 3 swimming pools, 358 guest rooms, also worked in cooled kitchen, butchery.

Commissary kitchen and staff cafeteria kitchen working.

My Responsibility in the Italian section were

Preparation of stock, soup, steaks, grill, cutting vegetable, pizzas and pastas.

Preparation of salad dressings preparation of sauces.

Co-Ordinate the CDP for the day-to-day schedule of food making. Maintaining cleanliness

My Responsibilities in the Commissary sections were: -

Co-ordinate with senior chefs with day-to-day work schedules.

Checking the food quality.

Giving training to all cook and apprentices about commissary kitchen.

Achievements

Successfully handle entire payroll in the absence of Senior.

Overtime reduction mechanism set.

Maintained discipline in the organization by taking rounds and timely reports

Successfully managed to reduce attrition

suggestion to reduce cost to company.

Accreditation for JCAI AUDIT for the year 2024.

Skills

Good understanding of Hospitality Industry

Ability to work with various Fuzion of food to create a proper Menu for the business.

Focused on event’s menu and try to served new variant food in each event.

Ability to handle several events at one time along with VVIP Guest.

Professionally manage coordination under pressure within time bound through disciplined and systematic approach.

Personal Traits

Passionate about work

Go-getter attitude

Hardworking

Analytical

Team worker

Personal Details

Date of Birth : 29th January 1983.

Nationality : Nepali

Marital Status : Married

Languages Known : English, Hindi, Marathi and Italian, Nepali.

Address : Flat No.302, C Wing, Sumit Greendale NX, Global City Virar

West 401303

I hereby declare that the above information provided is true to the best of my knowledge.

Place: Mumbai

Date: (PURAN BIR PARIYAR)

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