Sous Chef
Al Ain Rotana Hotel , U.A.E
Total years of experience :17 years, 9 Months
CURRENT EMPLOYER:
Presently I am working as Sous Chef in Trader Vic's, a International chain specialty Restaurant recognized for its signature French Polynesian cuisine foods and Mai tai bar.
Trader Vic's is located inside ground floor of Alain Rotana hotel, A Arabian Architecture 5 star residences as well as themed spa.
Job responsibilities include in Trader Vic's & Alain Rotana Hotel:
Maintaining the highest possible hygiene and maintenance standards with ensuring the highest degree hygiene and food safety as per the ADFCA, HACCP guidelines in kitchen.
Ensuring that all dishes leaving the kitchen are of appropriate portion and presented as per recipes specification and presentation standards set while menu reviewing.
Working in close co-operation with all other key departments in the hotel to ensure a smooth operation.
Attending the required daily chefs meetings and as Executive Chef is not got recruited since last 4 months replacing Executive Sous Chef while off in order to ensure efficient operation of hotel as usual.
Controlling the food cost by preparing/reviewing all store requisitions and direct purchases and ensuring the accurate delivery of goods in order to achieve the budgeted profitability
Handling guest complaints/suggestions/requests directly to achieve high guest satisfaction. Always acknowledging guest presence, acting with empathy and listening their concern.
Ensuring colleague development in kitchen team in order to train/guide/motivate to achieve highest quality standards set by the company
Planning effectively all FF&E and operating equipment for kitchen to ensure consistent smooth operation
Conducting supplier audits (as instructed by management) to assist the hotel in being updated and competitive in the local market
Operating in a safe and environment friendly way to protect guests and colleagues health & safety, as well as protect and conserve the environment.
Work closely with the Executive Chef to ensure the menu reviewing on daily basis.
Responsible for scheduling of team in the kitchen and ensuring that schedules has been followed by the colleagues.
PREVIOUS EMPLOYER :
I joined One & Only Royal Mirage as Chef De Partier in Beach bar & grill ( Sea food specialty Restaurant) In course of time I got promoted as Sr. Chef De Partier on 10th Sep 2010 and transferred to Fine dining restaurant( Celebrity ). 28th April 2012 I got another in house promotion as junior sous chef in Banqueting Operation of hotel.
One &Only Royal Mirage pays tribute to Arabian architecture and hospitality on a truly regal scale. Considered Dubai’s most stylish beach resort, it rests on a kilometer of private coastline nestled in 65 acres of landscaped gardens. The One &Only Royal Mirage is composed of three distinctive location, each flowing into the next to ignite the senses: The Palace, The Arabian Court and The Residence & Spa. One &Only Royal Mirage has 5 F&B Restaurants, 7 satellite kitchens, 1000 people capacity and more Banqueting and conferencing space.
Job responsibilities include in One & only Royal Mirage Hotel:
Co-ordination with other department for better handling of guest complaints and smooth functioning of daily events.
Preparing detail action plans for meeting guest requirement with maximum use of available resources. Responsible for monthly inventory of all the cooking equipment in the kitchen at the end of every month.
Responsible for the standard recipes have to be followed by the team members all the time.
Receive all goods and ensure that they meet the company quality specifications and reject items that do not meet standards.
Ensure that all cooked and hold temperatures of meats and sauces are maintained as per company guidelines.
Set standards and maintain food presentation quality in the outlet at all times.
Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.
Must always be well groomed and in proper uniform and be role model to all staff.
Motivating team members and maintaining discipline in the department at all times.
Training new as well as old team members in classroom for cookery module and HACCP awareness, theory and practical both.
FIRST EMPLOYER:
I joined the Oberoi hotel as contractual basis commis from 07th Aug. 2006 and got confirmation on job as Kitchen assistant from 11st Nov. 2007 by 05th and I left the hotel on 06th Jul 2009 as Kitchen assistant. I worked with The Oberoi New-Delhi around three years. During this time of period, I have handled the sections Hot Continental Section and Garde Manger. I worked in the both sections. First I worked in Garde Manger section for one year then I moved to Hot- continental section. I worked there for two years.
A well-known premium business hotel of The Oberoi groups with 184 rooms. The hotel was ranked 10th best business hotel in overseas in world. The Oberoi New Delhi was the first hotel to feature 24 hour personal Butler service. The award winning hotel is ideal for business travel or leisurely holidays to explore the cultural wonders of Delhi. The hotel has six outlets:-Three sixty, Travertino, Taipan, Club Bar, The Oberoi Patisserie and Delicatessen and 24 Hour in Room dining. I have worked in all the outlets except Taipan.
Job responsibilities were in The Oberoi, New Delhi:
Preparing detail action plans and meeting guest requirement with maximum resources provided.
Responsible for maintaining high standard of hygiene in the section and people have to work according the company policy.
Responsible to check the mise-place before operation starts so that there would be no trouble during the operation.
Making menus for TDH, Buffet and other special occasions with the help of sous chefs
Ensuring that team members must be in proper uniform accordingly company standards.
Completed 04 years Bachelor Degree in Hotel Management from West Bengal Technical University, Kolkata in session of 2002-2006 under NSHM School of Hotel Management, Durgapur, West Bengal.