Experience

SKYCITY Darwin

• Australia
• Gambling Facilities and Casinos
• 1 - 100 Employee

• Executive Sous Chef

  • Sep 2015 - Present

  Leading a large team with 24/7 operation in an effective and productive way.To drive revenue with a maintained /reduced cost for a positive EBITDA figure across the food and beverage department.Selection and hiring of staff ,rostering and personal developmentDesign menus for the outlet to make profit whilst supporting the gaming oversee Food safety management system and HACCPMaintaining good relation with .internal department and external parties .

• Banquet And Major Events Head Chef

  • Jul 2014 - Sep 2015

  Leading a team in an effective and productive way.Maintaining high level of consistency in Banquet Operation .Talking 100% control on Labor cost with time task management and focused workload distribution and delegation.Achieving below budget cost by 1% with implementation of controlled purchases, wastage ,consistent menu costings and recipes.Work closely with the Sales and Marketing Team with a "Yes Can do attitude " to maximize the profit of the company.Ability to handle Major Events of 6000 thousand people over a two day period , Events like V 8, Gala ball , Oktober fest ,Territory day ,Taste festival etc, Buffets and markets style.Sit down 4 course meals of 800 people, events like P enfolds wine tasting ,AHA gala dinners ,Australian army Gala nights etc .Monthly walk through for preventive maintenance and Materials safety data sheet.Monthly meet up with the suppliers communicating with business forecast and negotiating to meet the business need .



Accor

• France
• Hospitality
• 700 & Above Employee

• Executive Sous Chef

  • 2012 - 2014

  Leading a team of 60 back of the house .Financial skills including budget management and reporting as required. Assist in the management and operation of the kitchens and store operations to achieve predetermined budgets and forecasts.Manage labor costs and manning levels in line with budget.Assist in the monitoring of revenue on a daily basis and implement strategies to ensure that maximum revenue is achieved Review monthly financial results, investigating and reporting on significant variances – develop action measures to prevent re-occurrences Ability to effectively manage conflicting priorities.Achievement of performance targets as set by the General Manager.Revenue Generation, Cost Management, Guest Satisfaction Index, Reliable& Trustworthy.Successfully opened Uluru conference and business center (Uluru meeting place) in the year 2012 and also achieved 2013 Northern Territory winner of business tourism



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• Sous Chef

  • 2011 - 2012

  Entirely Responsible for all the operations in Banquet kitchen.Fluent with rostering and payroll forecasting/scheduling (Operating language Etivity)Orderings as per the operational needs and also assisting the purchase officer with products and suppliers.Assisting the Event coordinator with upcoming events and following it with Banquet Manager.Menu changing and also assisting the sales and marketing team with pricing and guest’s queries.Controlling the wage cost, food cost and meeting required budget



Hyatt Regency

• United States
• Hospitality
• 700 & Above Employee

• Sr. Chef De partie

  • Jul 2008 - Oct 2011

  Entirely responsible with the operation of Room service, cove café, pool house and V’bar.Taking care of ordering and receiving of Goods.Fluent with rostering and payroll forecasting/scheduling (Operating language Citrix)Assist Ex.sous chef with all up-coming menu changes.Controlling the food cost and Meeting up the required budget.Entirely responsible for managing the Time and task of the department and training as per the standard. Entirely responsible with the operation of Room service, cove café, pool house and V’bar.Taking care of ordering and receiving of Goods.Fluent with rostering and payroll forecasting/scheduling (Operating language Citrix)Assist Ex.sous chef with all up-coming menu changes.Controlling the food cost and Meeting up the required budget.Entirely responsible for managing the Time and task of the department and training as per the standard.



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Chef de Partie

  • 2005 - 2007

  Looks after the operation of (240covers) which does 600 covers on an average.Reports to Executive chef and looks after the GSTS during operation. Responsible for daily routine planning, ordering and rostering.Responsible for all ODC functions Looks after the operation of (240covers) which does 600 covers on an average.Reports to Executive chef and looks after the GSTS during operation. Responsible for daily routine planning, ordering and rostering.Responsible for all ODC functions



The Oberoi Group

• India
• Hospitality
• 700 & Above Employee

• Chef

  • 2004 - 2005

  Reports to sous chef Responsible for the Ala carte dinner service for the Italian restaurant ‘(la terrace) 120 covers.Responsible for daily indenting and stock taking as per business. Reports to sous chef Responsible for the Ala carte dinner service for the Italian restaurant ‘(la terrace) 120 covers.Responsible for daily indenting and stock taking as per business.



ITC Hotels

• India
• Hospitality
• 700 & Above Employee

• Commi chef

  • 2002 - 2004

  Pre-opening team (Kolkata)Assisted Sous –chef in daily specials and menu ideas.Receiving stocks and checking quality guaranteed.Maintaing smooth operation following the HACCP and OHS policies. Pre-opening team (Kolkata)Assisted Sous –chef in daily specials and menu ideas.Receiving stocks and checking quality guaranteed.Maintaing smooth operation following the HACCP and OHS policies.