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| Year of birth |  | 1975 |
Current Location/Address |
| City or Town | | Pune |
| State | | Maharastra |
| Country | | INDIA |
Permanent/Home Location/Address |
| State | | Maharastra |
| Country | | INDIA |
Languages |
| Primary Language | | Fluency |
| English | | Read, write and speak fluently |
Nationalities |
| Nationality By Birth | | INDIA |
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Experience Classification |
| Job Function | | Years Experience |
| Camp Boss | | 2 |
| Catering | | 7 |
| Hospitality | | |
| Support Services | | |
| Industry | | Years Experience |
| Industrial | | 9 |
Qualifications |
| Highest Qualifications | | Degree |
| Qualification | Subject | Establishment/Country | Year |
| Degree | Hotel Management & Catering Technology | National council for Hotel Management & Catering Technology, New Delhi, India. | 1998 |
Other Qualifications, Memberships, Certification
PROFESSIONAL TRAINING :
Basic Food Hygiene Course, April 2001
Chartered Institute of Environmental Health, London, UK.
Hotel Operations Management Training Programme, Food Production, August1998-August2000
Taj Palace, New Delhi, India.
Industrial Internship, Food production, September1996-February1997
Hotel Clark’s Amer, Jaipur, India. .
EDUCATION:
3 Yr. Degree in Hotel Management, Catering Technology and Applied Nutrition. May1998
Institute of Hotel Management and Catering Technology, Bhopal, India
under National Council for HMCTAN, New Delhi.
Course work involved : Food Production with special emphasis on different cuisine through on-premises catering, Quantity Food Kitchen and Advanced Training Kitchen Experience.
Subjects covered:
Food Production.
Hotel Accounts.
Food & Beverage Service. French
Food & Beverage Management. Sales & Marketing.
Front Office Operations. Computer Application.
Accommodation Operation.
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Computer Skills and Software Used |
Possess strong hand working knowledge at Microsoft Office Suite. ( MS Word, Excel, Power point, Outlook, Access, Visio…)
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Work Locations |
| Are you willing to move or relocate? | |
Yes - I will travel internationally
Yes - I will relocate internationally | |
Availability |
| Start Immediately? | | Available Now |
Ideal Next Job |
| Open to all offers any where |
Required Salary & Conditions |
| USD 2,300 per month with preferably 9weeks-3weeks (onshore) or 6weeks-6weeks (offshore) rotation plus paid flights, free accomodation, fooding, transportation & Insurance. |
Employment History |
| Total Years of Work Experience: | | 11 |
| Commenced Full Time Work: | | 1998 |
| Name | | ESS Support Services Worldwide, Nigeria. |
| Job Title: | | Camp Boss (Unit Manager) |
Summary |
A well qualified Chef-Manager. Possess strong culinary skills and a great sense of taste with over 9-years career in food preparation and kitchen, banquets and a-la-carte operations for leading hotels, restaurants, remote & offshore Industrial Caterers and luxury cruise-liners. Proven ability to thrive in high-pressure environments. A graduate from National Council for Hotel Management and Catering Technology, New Delhi and trained as Kitchen Management Trainee with Indian Hotel Corporation at their corporate training center -Taj Palace Hotel, New Delhi. India.
CAREER OBJECTIVE: To obtain a management position in a challenging and performance driven environment in the hospitality industry, that will utilize my skills, experience and education to achieve highest level of competence, proficiency and operational excellence in my profession. I would like to be a part of highly motivated and growing team with a frontline organization in the hospitality industry.
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Work Experience |
CAREER ACCOMPLISHMENTS :
UNIT MANAGER: July 2005 -- Present ESS Nigeria Ltd. 464, National Supply Road, Trans-Amadi Industrial Layout.
Port Harcourt. Nigeria
( ESS Support Services Worldwide, remote operations wing of Compass group plc. UK, the largest catering company in the world.)
• Managing operations of the industrial Canteen at Total Fina Elf in Port Harcourt catering to 25000 meals a month.
• Directly responsible for 65 staff working under.
• Menu Planning, Food Quality, Budgeting, Cost Control, Staff Training, Coordinating Staff Recruitment, Purchasing, Receiving, Weekly and Monthly financial reporting.
• Manage and promote best practices of Health &Safety, personal and food hygiene with in the food service department.
• Responsible for administering HACCP principles.
• Organise Special events for the company and client sponsored functions.
• Work closely with the client, attend client meetings and meet up with client requirements.
• Ensure Adherence to all company and safety policies, rules, procedures, follow company guide lines and objectives.
• Worked as Unit Manager - relief at various locations including offshore locations of Exxon-Mobil, TransOcean Sedco Forex, Total Fina Elf at Lagos and other remote camps.
SOUS CHEF: November 2003 –May 2005
Amber India Restaurant / Amber India Inc. San Jose, California. USA.
(Award winning, highly acclaimed restaurant serving traditional and contemporary Indian
cuisine, with $2.5 million per year in gross sales.)
• Supervise and closely monitor the preparations of basic sauces, curries and gravies.
• Leading a team of line cooks at the hot section during service hours at this fine dining restaurant.
• Liase with the Restaurant Manager to ensure efficient and flawless operation.
• Manage all formal and informal banquet food preparation and presentations for upto 200 people.
• Co-ordinate with suppliers, ordering requirements and receiving supplies as per standards.
• Acquired proficiency at producing Tandoori breads and Kebabs.
CHEF-DE-PARTIE : February2001 -September2003
MV Aurora. P&O Cruises U.K. Ltd., Southampton, UK.
(The leading cruise company in the British market renowned for its professionalism and
impeccable service standards. )
• Was a member of a well-synchronized team of 105, routinely churning out high profile Breakfast,
Lunch and Dinner menu items from a wide cyclic menu on a massive scale for 2000 people.
• Worked at the Sauce bench, Roast section, Fish bench, Soup section and at the Cold Larder.
• Estimating food requirements and ordering for kitchen supplies on the M.M.S.
• Responsible for maintaining utmost standard of hygiene required on any world-class luxury cruise ship.
CHEF-DE-PARTIE: August2000 -January2001
Taj Palace Hotel, New Delhi, India.
( A 5-star super deluxe luxury property with 420 rooms, -- Member of the Leading Hotels
of the World.)
• Incharge of Soups and Continental section of the Main Kitchen.
• Supervise and Assist in preparation and presentation of vast buffet spreads of European and Indian food,
Salads & Carvings.
• Research and give presentation of dishes for periodic menu changes.
• Controlling Inventory and revaluating supplies as per S.P.S.
• Observing strict hygiene practices at all times in the section.
• Scheduling duty rotas, revising duties and recording attendance.
KITCHEN MANAGEMENT TRAINEE : August1998 -August2000
Taj Palace Hotel, New Delhi, India.
• Extensive Training Programme with valuable inputs in Soups and Sauces, Hot section work practises,
Larder-operations, Bakery and Confectionary, Indian Cuisine, and Butchery skills besides associated
management studies.
• Remained the top scorer in all assessment tests (theory and practicals) in a class of 12.
ASSISTANT CHEF : March1998-August1998
Orient Express Restaurant,Taj Palace Hotel, New Delhi
( Listed among the top 50-fine dining restaurants of the world, serves French and other
European Cuisine in a more contemporary setting.)
• Doing routine work of mise-en-place, cooking, and presentation of high profile dishes for this award
winning Restaurant.
• Got exposed to finer aspects of European Cuisine.
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Comments/ Hobbies/ Interests etc: |
| Like to Travel, Read- books, Novels, Magazine, Newspaper, Deep interest in Computers and its applications. Love to surf the Net to gain more knowledge. |
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