Experience

Gargee Hotels & Resorts

• India
• Hospitality
• 1 - 100 Employee

• Operation Manager cum Executive Chef

  • Jul 2019 - Present



Gargee Group of Hotels, Patna

• Executive Chef

  • Dec 2017 - Present



Atithi Satkar catering Pvt Ltd,

• Executive Chef

  • May 2017 - Oct 2017



Kostamar Beach Resort

• Executive Chef

  • Jun 2015 - Apr 2017

  60 room key inventory resort.Spot the problem and resolve it quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously.Maximizing the productivity of the kitchen brigade, as well as managing the sous chef and chef de partie, whom are directly below them in the chef's chain of command.Maintaining impeccable personal hygiene as well as high work and safety standards in the work place is incredibly important for all chef's and executive chef is expected to set an example for the chef's below him or her.



Hotel Chelsea Plaza

• Executive Chef

  • Mar 2013 - Apr 2015

  100 room key inventory. Renovated the kitchen with the co ordination of kitchen designer, installed the premium quality of kitchen equipment. Launched revenue oriented menu to promote the restaurant, maintained the quality and service standards, built high performance multicultural team, and continuously improved operation. Recognized for developing and successfully executing critical path for opening of multiple F&B outlets, worked heavily with F&B service and banquet sales to ensure smooth operations. Negotiated vendors for competitive pricing, and identified major cost efficiency.



Chunda Palace

• Hospitality
• 1 - 100 Employee

• Executive Sous chef

  • Oct 2011 - Feb 2013

  60 room key inventory heritage hotel.An Executive Sous Chef with International experience analysing cost and quality of food production.Managing the set budget & adheres to time management according to system.Assures training.Adheres and maintain all sop's.responsible to implement & maintain all standard set by corporate office.Assures complete managerial coverage by the sous chef.Strive for total coverage.Control overtime as per the rule.Total time management procedures,work within the set budget.



Babylon Group of Hotels

• India
• Hospitality
• 1 - 100 Employee

• Sr.sous chef

  • Nov 2010 - Jun 2011

  80 room key inventory business hotel.Associated with Hotel Babylon International as a Sr.sous chef having experience of more than 18 Years.I have experience of new opening as well.



AL HAMRA FORT HOTEL AND BEACH RESORT

• Food and Beverage Manufacturing
• 1 - 100 Employee

• Sous Chef

  • Jun 2005 - Sep 2010

  380 room key inventory resort.Menu Planing,Budgeting,Cost Control,HACCP,Food hygiene,Creating new Menu,Market survey & Review,Having the experience opening the new outlet.



Hotel Maurya

• CDP

  • Jan 2003 - May 2005

  Setting the standard hygiene, involving in saucier section to make high quality of sauce.Attainments:Started Basic Hygiene Programme to maintain the industry standard.SOP ( Standard Operating process).No.



Sppineys Abu-Dhabi, UAE

• Continental Chef

  • Aug 2000 - Nov 2002

  Preparing international cuisine in fine dining restaurant al Shamal.Attainments:Started HACCP.Standard Operating Process for smooth running the operation.No.



Bambolim Beach Resort

• Assistant Sous Chef

  • Dec 1997 - Jun 2000

  Attainments:Basic Hygeine .Standard Operating Process for smooth running the operation.



Cidade-de-Goa

• CDP

  • Jan 1996 - Dec 1997

  Doing at the range and handling the VIPS guest.



Hotel Krishna Continental

• Trainee Demi Chef De Partie

  • Aug 1992 - Sep 1995

  Training Programs Basic food hygiene Standard operating process (sop)First aid