executive chef
Howard Johnson By Wyndham , Kolkata
Total years of experience :8 years, 0 Months
9th April 2019 to till date working with Howard Johnson By Wyndham Kolkata .
Responsibilities:
Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.
Assigns stations and work shifts of Sous chefs, line cooks and kitchen crew for maximum productivity.
Develops food preparation techniques and supplies ordering system that minimizes wastage.
Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
Plans and takes corrective actions to resolve issues in a timely manner.
Implements procurement strategies to minimize costs and ensure timely delivery.
Develops guidelines for hiring staff to maximize efficiency and minimize labour costs without compromising quality of food and customer service
August -2012 to till date Working as a Executive Chef in Sarovar Portico Rajkot. Hotel has
70 room, one coffee shop called Mehek, 24 hours IRD, one roof top Indian restaurant
called Sky Lounge & Two Banquet hall
December- 2011 I joined as Sous Chef The HHI Varanasi Hotel. Hotel, has 112 operational room, Atrium coffee shop, Indian specialty Restaurant Anghan, three Banquets hall and 24hours room service.
Responsibility: Flow up internal communications with both cook staff & serving staff to promote team building practices
Assist to Executive Chef for cost control
Assist to Executive Chef for man power planning
Assist to Executive chef to prepare yearly budget
Product quality maintaining
November 2009 I joined as a Sous Chef The Kenilworth Beach Resort & Spa in Goa. The Resort
has 110 Rooms, Coffee Shop-The Plum, Italian Restaurant Called Portofino, Mallika
Indian Restaurant, Seahawk Chinese Restaurant
Responsibility: Verifies that kitchen staff follows all recipes and portions servings correctly.
Assist to Executive Chef for cost control
Focus on yearly budget
Product quality maintaining
Prepare stander recipe card & follow up
Hygiene & Sanitation upkeep
Wastage control & keep record
November 2007- I joined AFRAA RESTAURAT & LOUNGE A Division of AMBUJA HOSPITALITY
As a Chef-de-Partie. Worked under Chef David Cananzi and food critic Karan Anadan
Responsibility: Menu planning for a-la-carte, Conducting food trial of the same. Innovation of food
Man power planning
Assist to Executive Chef for preparing stander recipe card
Hygiene & sanitation upkeep
February 2007- I joined The Park Kolkata as a chef de partie for Galaxy banquet kitchen.
Responsibility: Menu planning for banquet party
Cost control
Interact with the guest for banquet menu
Manpower planning
Duty roster making
Hygiene & sanitation upkeep
March 2004- I joined Hotel Hindustan International as a Kitchen Executive for coffee shop kitchen
After one year trance far to Indian specialty Kalash kitchen under India Executive
Chef Aftab Khan. After two year I have been promoted to Chef-de- partie.
Responsibility: Menu planning with chef Aftab Khan
Daily requisition
Duty roster making
Cost control
Hygiene & sanitation upkeep
February 2002- I joined The Golden Park Hotel as a commi -II. After one year I have been promoted to Commi- I
Responsibility: Stringent Standardization and documentation of recipe Implementation of standard
operating practices for all Receiving /Store related.
Passed Higher Secondary in the year of 1997 from Sarsuna high school under the West Bengal Board of Higher Secondary Education PARMANENT ADDRESS: 10/2, Banerjee Para bay lane, Sarsuna Kolkata, 700061