Sous Chef General Manager
Resume:
Nityanand Bhadra
MosaboniNo.-*
P.O-Mosaboni Mines
Dist- East Singhbhum
Jharkhand 832104
email:*********.*******@*****.***
A professionally trained and thoroughly prepared to take the challenges of
modern business. With an endeavor to surge ahead in life, I present myself to the
Developing organizations where i can invest my learnings & contribute towards growth.
CAREER OBJECTIVE
To sharpen managerial skills to excel in Culinary aspects of Functions and to utilize the best of my abilities for the organization.
PROFESSIONAL EDUCATION
Diploma in Hotel Management & catering technology from IHM, Gangtok, 2004.
EDUCATIONAL PROFILE
Intermediate (10th+2 standard) from Jharkhand Board.
EXPERIENCE
●Presently working at A-Rosa River Cruise as a CDP from April 23 to till date.(Germany)
●Previously worked at “Lemon tree hotel, Aurangabad” as Exe. Chef.
●Previously worked at “Lemon tree hotel, Pune” as Exe. Sous Chef.
●Worked as Sr. Sous Chef in Lemon Tree Hotel Ahmadabad from Oct. 2012 to Aug. 2016.
●Worked as (Pre-Opening Member) GSE Continental Dept. in Lemon Tree Ahmadabad from June 2008 to April 2010.
●Worked as (Pre-Opening Member) GSA Continental Dept. in Lemon Tree Hotel Pune from Feb 2007 to April 2008.
●Worked as Continental Cook in Asian Games Village, Doha Qatar from Oct. 2006 to Dec. 2006.
●Worked as Kitchen Executive with Whispering Palms Beach Resort, Goa as Kitchen Executive from Nov. 2005 to Oct. 2006.
●Worked with Asiad Towers banquet and restaurant as CDP,Continental Dept. from Sep. 2005 to Nov. 2005.
●Worked with Club Mahindra Resort, Manali, as a commis 2 from April 2004 to August 2005. As a continental department.
COMPUTER PROFICIENCY
Basic Knowledge of computer, Good Knowledge of availing all the facilities through Internet.
Exposure
Six month Industrial Training in Club Mahindra, Varca beach, Goa.
Job Profile Managing Culinary Operations for a Beautiful Set 5 Star Hotel with 5 F&B Outlets and Large Banquets, working closely with the Hotel General Manager. My main responsibility is to coordinate the Culinary & Service Operations, implementation of new recipes and fusion cuisine, & to ensure optimum cost control provided that service standards are maintained. Ensuring smooth and efficient operations in all sections of the kitchen, Monitor daily indenting, receiving and checking quality of perishable items as per our standard specification, to minimizing the spoilage. Curate Experiential Dining experiences for In-house guests, HNW Guests & other VVIP’s.
Key result areas
●Quality Control
●Staff development of kitchen team
●Creativity in presentation of food
●Food cost control
●Employee relation between department
●Communication and information analysis
Key skill areas
●Planning day to day production
● Communication
●Quality presentation and creativity of food products
●Time management of service organization
●Coordination with Other Departments to create Arrival Experiences for Leisure FIT
●Responsible for managing optimum inventory
●Work on RCA if any
●Ensure HACCP points are adhered
Consulting Projects: -
Jiggz Hospitality
Working in the capacity of a Consultant, have set-up a Multi Brand Cloud Kitchen in the Heart of Aurangabad City, COnsists of a Bakery, Tandoor, Kebab, Curries & Fast Food.
This Kitchen came to operations in January 2022 and sailed into profits from the very 2nd month of operations.
Palms Resto & Bar
A Multi Cuisine restaurant with multiple dining options and themes at Site, total of 246 covers spread across 2.4 acres of Land, having multiple options for Various Guests.
The Outlet starting clocking GOP from the very first month of operations and clocks 6 Cr. P.A.
General Objective
●Cost effective management and to minimize wastage through proper planning, Maintain food cost and make food cost report
●To ensure hygienic environment
●Safety through proper kitchen procedure
Job Profile
●To take daily inventory, fill out food requisitions and follow control systems, which will ensure quality and portion consistency
●To ensure the correct set-ups are completed for the outlet and that line preparations are checked and ensure proper usage and cleanliness of all food preparation equipment
●To ensure effective communication within and outside the department and respond properly in any hotel emergency and safety situations
●To assist in daily storeroom inspections covering all walk in coolers and freezers to ensure the cleanliness and proper rotation of food
●To fill requisitions for silver \ glass, trays, mirrors and so on when needed from stewarding each day
●To ensure quality of food is consistent with the standards laid down
●Providing management daily and monthly reports
Duties and Responsibilities
●Reporting to General Manager
●Maintaining the standard of kitchen according to HACCP (Hazard Analysis and critical control point system.) guidelines
●Maintaining the Standards of Kitchen & Quality of the Food
●Conducting and launching promotions on special occasions
●Make sure Kitchen and store rooms are spotless clean and Maintains personal tidy appearance and works in a highly hygiene manner.
●Controlling portion sizes in accordance with food specifications.
●Maintaining stocks levels according to levels of business and understanding forecasts for generating the revenue
●Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are according to standard recipes, portion yields and within agreed time limits with minimum wastage
●Setup of guidelines for standard purchase to ensure quality Procurement
●Meet with Guest & Getting Feedback & Maintain reports for the same
●Training the Culinary & Service team to ensure Brand Dicathomy
●Planning and Promoting F&B outlets and festivals
●Menu planning and costing
●Planning to achieve sale target and expenditure assigned
●Ensuring FSSAI standards
Date of Birth : 20th Nov. 1982
Sex : Male
Linguistic Ability : English, Hindi, Bengali and Oriya
Father’s Name : Mr. S.N.Bhadra
Marital Status : Married
Nationality : Indian
Mobile : +91-898*******
Passport Number : N9824830
Date Of Expiry : 27/04/2026
(Nityanand Bhadra)
Contact this candidate