I am an experienced and accomplished hospitality professional with more than 15 years of experience, including Industrial Catering,Cruise line & Hotel/Resort at USA,UK & Africa.
I am familiar with hotel, restaurant services operations and have a proven history of improving services while reducing costs.
My background in the hospitality industry includes extensive experience in managing/coordinating all operations related to preparation of different cuisines and menus; training, supervision of kitchen staff; inventory; and management of guest services; identifying areas of improvement in order to improve efficiency and revenues.
03 years Diploma in Hotel management catering technology and applied nutrition. IiBM,AICTE,Government of India
Worked as Executive Chef at Hotel Hindustan International,Bhubaneswar-751013,India
Worked as Executive Chef at The Chariot resort and spa,Puri.Odisha
Worked as Chef cum operations manager at Guwahati,Assam,India
Cooking
Work Experience:
From 3rd JAN 2013 to till date The Chariot Beach Resort,Puri,Odisha
(Present Job) Sprawling over 3.5 Acers of land having a
Hotel information constructed area of 1,78,000 sq.ft with lush green Landscaping with elegantly designed 144 Rooms including Suites, Executive Rooms, Modern Conference Rooms & excellent banqueting area with lawns.To Enjoy the legendary elegance and breathtaking beauty of this renowned Chariot Beach Resort in Puri.(www.avedahotels.com)
Position Executive Chef
Duties and responsibilities
From Oct 2009 to 15th DEC 2012 Vishwaratna Hotel, Guwahati, State of Assam,
Hotel information Vishwaratna Hotel is a top-of-the 3 star hotel (Govt. approved) in Guwahati, the most happening city for business and tourism in the Northeast. It is the nearest in its category to the LGB International Airport, takes ten minutes from Guwahati Railway Station and the city’s hub of inter state transport services. The Hotel is adjacent to the city’s prime commercial and shopping centre, yet has a serene world within. It offers tastefully furnished and well equipped rooms, suits and personalized service to make your stay a truly memorable one
Position Executive Chef cum Operation Manager
Key Skills
Operational Management:
Maintaining excellence in customer care.
Allocating resources, both human and material, to maximize performance and efficiency.
Planning, organizing and co-coordinating special events and functions
Identifying and following up business opportunities, instigating initial contact with decision makers
to raise corporate profile and awareness of services.
Ensuring compliance with Health & Safety and Health & Hygiene legislation.
Stock management, rotation, replenishment and stocktaking.
Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness.
Main Duties & Responsibilities
Maintaining excellence in customer care.
Allocating resources, both human and material, to maximize performance and efficiency.
Planning, organizing and co-coordinating special events and functions
Identifying and following up business opportunities, instigating initial contact with decision makers
to raise corporate profile and awareness of services.
Ensuring compliance with Health & Safety and Health & Hygiene legislation.
Stock management, rotation, replenishment and stocktaking.
Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness
Menu planning and distribution the work in assigned department
Training and maintaining the HACCP standard
Maintaining the all ISO-9001:2000 certification standard requirements
Indenting the raw materials according the requirement
Responsible for quality product production, receiving and purchase.
Responsible for food cost control and quality control.
Working in Team building environment with a staff brigade of 21 Chefs and 09 utilities
From April 2009 to Oct 2009 Munyonyo Commonwealth Resort
(www.munyonyocommonwealth.com)
Position Executive Chef
Hotel Information
Near Kampala, Uganda was built for the 2007 Commonwealth Heads of Government Meeting (CHOGM) and was used as the retreat where the visiting Presidents & Prime Ministers lived during the conference. It has now been converted to create 114 five star bedrooms and suites offering the ultimate in luxury leisure and conference facilities in East Africa. Here guests can relax, work or hold private meetings in total privacy and absolute comfort. The resort offers the highest standards of accommodation & service with a wide choice of luxurious bedrooms, bars, restaurants, meeting facilities and public areas. Outside the new resort is surrounded by beautiful and imposing water gardens and a new marina.
Duties and responsibilities
Dec 2006 to March2009 Toshali Sands, Puri, Orissa (www.tsands.com)/(www.toshaliresort.com)
Position Executive Chef (Head Chef)
Hotel Information A Four Star Deluxe Resort having one multi cuisine restaurant with 65 covers, Banquet for 500 people and Room service up to 104 rooms .We have also Exclusive beach facility and time share facility.
Duties & Responsibilities
From May 2006 to Nov 2006 Las Iguanas restaurant (www.lasiguanas.co.uk)
Position Sous Chef
Restaurant Information It was started small in a quiet Bristol street in 1991 (St Nicks pictured opposite) and became something of a local institution; bringing a tasty blend of the traditional and the new to the city, with fresh ingredients, mouth-watering regional food and drink, and service from passionate people. We added intoxicating Latin rhythms and the rich colour palette of the southern hemisphere to the mix and our diners seemed to enjoy every Latin minute and every Latin mouthful.
Duties & Responsibilities
May 2005 to April 2006 Radha Krishna Hospitality Services Limited
www.rkhs.co.in) (RKHS) Mumbai, India
Is now sodexo (www.in.sodexo.com)
Position Executive Chef.
Hotel Information Reliance V.I.P Guest House (THE RESIDENCY) with 50 rooms 02 multicuisine cuisine dinning hall with capacity of 80 covers and handling the Flight Catering and daily food productions for 700 persons. In BBD/AP plans.
Duties & Responsibilities
Hotel Information At RESIDENCY (Reliance V.I.P Guest House) with 50 rooms of capacity with 02 multicuisine cuisine dinning hall with capacity of 80 covers and handling the Flight Catering (i.e. Jam nagar to Mumbai Flight) and also banquet up to 600 pax on open terrace .This one of the most prestigious project of RKHS.
From Jan 2004 to April.2005 The Raj palace Hotel, Jaipur (www.rajpalace.com)
(Member of small Luxury Hotels of the world)
Position Executive Chef.
Hotel Information The Raj Palace, the world’s leading Luxury Heritage Hotel & winner of “Best Heritage Hotel in India” at the National Tourism Award 2007 now adds another appreciation to its awards-shelf. The Durbar Suite of the hotel has been conferred as Asia’s Leading Suite at the World Travel Awards. The Trophy was received by Raj Palace at midnight on 19th June at a glitzy ceremony at Shanghai. The World Travel Awards are the most comprehensive and prestigious award programmed in the global travel industry. The voting was conducted among 167000 travel professionals worldwide including 110000 travel agents. Dedicated travel professionals and their clients have come to regard the World Travel Awards as the best endorsement that any travel product can receive.
Duties & Responsibilities Menu planning.
From Feb 2003 to Nov 2003 Celebrity Cruise Line Inc. 1320, Caribbean Way, Miami, Florida, U.S.A
Position Chef De Parties/ Cook Rounds.
Hotel Information Since its inception in 1989, Celebrity has held true to its original commitment of taking the very best aspects of classic, elegant cruising and updating them to reflect current lifestyles. In 1997, Celebrity Cruises merged with Royal Caribbean International, bringing together two extraordinary cruise brands within one corporation, Royal Caribbean Cruises Ltd. The company today has a combined total of 29 ships in service and one under construction
Duties & Responsibilities, Section in charge.
From Jan 2001 to Feb 2003 P&O Princess Cruise Line, Los Angeles, U.S.A…
Position Demi Chef De Partie
Cruise Information One of the best-known names in cruising, Princess Cruises first set sail in 1965 with a single ship cruising to Mexico. Today, the line has grown to become the third largest cruise line in the world,
A recognized leader in worldwide cruising, Princess offers approximately 1.3 million passengers each year the opportunity to escape to the top destinations around the globe, aboard a fleet of 17 modern vessels.
It was a five star deluxe Ship/Vessel with 1200 To 3500 Passenger Capacity, Three large dinning halls like, American, Mexican And Italian Cuisines are served, Four Restaurant, Pizzeria, Steak House, Open deck with facilities of deluxe and suite rooms. Specific choice 24 Hrs room service menu are served with 1200 crew on board.
Duties & Responsibilities: Second section in charge.
From Nov 1998 to Nov 2000 Royal Caribbean Celebrity Cruise Line under Apollo ship chandlers Inc.1775, 70th avenue, Miami, Florida, U.S.A- 33126.
Position Cook Rounds
Hotel Information Ordoñez, a native of Spain, runs Apollo Ship Chandlers with the benefit of over forty years of experience in the cruise ship catering industry, working for and with some of the most successful cruise operations in the world. Specially with Royal Caribbean Celebrity Cruise Line
It is a multinational Cruise liner operating across America, Europe, Caribbean and parts of South America. With an operative strength of 19 Luxury Ships. And each Cruise Ship accommodating 2500 pax. Monarch of the Seas, cuisine: continental (cold kitchen), no. of passengers-2800, chefs in a brigade 7. A luxury cruise linear of 2000 passengers’ capacity along east coast America & Caribbean islands with 2 dining rooms &3 special restaurants & other 5 F & B outlets.
Duties & Responsibilities: Section in charge.
From August 1996 To Nov 1998 Rajputana Palace Sheraton (ITC Sheraton Group), Jaipur, India (www.itcwelcomgroup.in)
Position Commi III
Hotel Information : ITC’s hotel division was launched on October 18, 1975, with the opening of its first hotel – Chola Sheraton in Chennai. ITC – Welcomgroup Hotels, Palaces and Resorts, is today one of India’s finest hotel chains, with its distinctive logo of hands folded in the traditional Namaste is widely recognized as the ultimate in Indian hospitality.
Each of the chain’s hotels pays architectural tribute to ancient dynasties, which ruled India from time to time. The design concept and themes of these dynasties play an important part in their respective style and decor.
Rajputana Palace Sheraton is a five star deluxe hotel in the heart of pink city Jaipur ,India, having 220 rooms ,banqueting up to 1500 pax,Chandrabanshi bar,24 hrs -multi-cuisine (150 covers)coffee shop,02 specialty buffet halls, world famous Peshawar kebab restaurant etc.
Duties & Responsibilities:
