Experienced Indian Chef & Hotel Manager

Gyan Paryani

*** ********** **** **

Calgary T*J 3W3

Mobile – 587-***-**** /587-***-****

HIGHLIGHTS

Over 10 years of domain knowledge & experience in food and beverage

service and management

Professionally educated, qualified and trained from a reputed hospitality institute

Strong communication and presentation skills

Certified in Food Safe and Serving-It-Right from victoria, b.c.

WORK EXPERIENCE

Indian Continental Chef & Hotel General Manager January 2021 to March 2024

Raunak Hotel, Boston Pizza, Noodle Box, Quality foods, Chachi's Sandwiches, Heritage Indian

Been a line cook in salads, various Indian and continental concepts

Knowledge of Indian and continental sauces used in pre- cooking

Preping and portioning of meats and proteins

Assistefd head chef and worked with junior cook's

Lead hand in Indian kitchen for curry preparation and main course

Knowledge of food costing and portion

Preparing kitchen inventory report for required stocks and supplimentary

Placing of orders with different vendors for raw material and supplies

General Manager-Banquet/Restaurant March 2012 to December 2015

Flags Restaurant and Banquets, (INDIAN CUISINE)

•Took reservations and provided guests with its table facilities

•Booked the facility for events and various social and seasonal segments

•Negotiated terms and menu banquet prices to accommodate guests' budgets and keep a steady business income for the restaurant

•Maintained a clean and safe business environment according to legal hygiene processes and protocols

•Monitored stock and inventory levels and planned food control costs

•Performed daily checks in kitchen on precooking, hygiene and mini bar stocks

•Ensured smooth functioning of restaurant during banquets to attain satisfaction and generate new and repeat business

•Briefed staff regularly on menu promotions and upgrading the service standards

•Performed other general administration and basic duties

•Marketed the facility, banquet, food and beverages through networking, advertising and promotion

•Organized the preparation of event's, functions and other seasonal events

Manager

Shamrock Motel – Toronto,Canada November 2010 to Dec 2011

•Managed bookings and provided the guests with proper reservation facilities

•Marketed and reserving the concept of English plan and seasonal American plan

•Negotiated terms and fixed prices for group reservations and events

•Monitored stock and inventory levels of linen laundry supplies, bathrobes, cushion's cover's etc

•Performed daily checks in every unit to ensure cleanliness, linens changed and mini bar refilled

Banquet Service Supervisor May 2004 to October 2010

Verdi Hospitality, (INDIAN & CONTINENTAL Cuisine) Toronto, Canada

•Responsibility of providing the guest with high quality service, to maintain the standard level in competitive market

•Vigilance in carrying and serving out food with safety and hygiene

•Maintaining all levels of safety and hygiene in carrying out excellent service standards, Order taking, briefing the food ingredients and selling the menu in case of VIP guest

•Bartending with serving of liquor and making various cocktails

•Affiliated and licensed in bar service cocktails made as per North American standard

•Acknowledging and writing liquor served-inventory, stocked and closing after sales

•Responsibility of maintaining and cleaning the bar after closure

Restaurant Service Supervisor May 2001 to April 2004

Bombay Masala, Ashoka, Bhel, Ghazal, (INDIAN CUISINE) Toronto, Canada

•Managed 4 different restaurants based on daily need

•Managed front-end of the restaurant, ensured customer service and food quality to generate repeat business

•Maintained all levels of safety and hygiene in carrying out excellent service standards

•Took orders, briefed the food ingredients and promoted items on the menu

•Coordinated with the kitchen in order prep, pick-ups and timely service

•Preserved non-consumed and pre-cooked food under proper medium of preservation

•Controlled inventory levels of all needed food required according to the menus in every restaurant

•Balanced daily sales transactions on cash register at end of the day

EDUCATION

Certified in hotel management.culinary cooking, food & Beverages Service, ITC Institute Mumbai- 2000

CERTIFICATIONS

Food Safe Level, Vancouver Island Health Authority, Victoria BC, & Calgary Alberta 2016 & 2022

Serving It Right, Liquor and bar management programme from (Hospitality Training Plus), Victoria And Nanaimo BC, 2023

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