Executive Chef

• Nov 2020 - Present

Executive Chef

• Dec 2019 - Aug 2020

Due to Covid 19 pandemic Due to Covid 19 pandemic

Executive Chef

• May 2017 - Nov 2019

To ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.  Probably the most exciting responsibility of me for the creation of recipes and meals that will keep customers coming back for more. Whether it is new dishes that have never been tried before, or just a take on a classic dish, I am responsible for all food that reaches a customer’s plate. I have to remain up to date on new techniques and trends in dining so that they can continue to modify the menu to suit their customers.  Often responsible for keeping track of kitchen expenses, reporting to my immediate boss what is spent and what is needed for the kitchen. Information about the expenses incurred by the kitchen must be accurately tracked and reported.  Also responsible for hiring and firing kitchen and sometimes wait staff. I am responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced. I assign duties to his or her staff, such as food preparation tasks, or assigned line positions.  Surprisingly, cooking is often the part of the job where I spend the least amount of his time. Depending on the number of additional staff in the kitchen, I may cook only on special occasions.  Working in Team building environment with a staff brigade of 48 Chefs and 22 utilities Show less

Executive Chef

• Nov 2015 - Apr 2017

Menu planning and distribution the work in assigned dept. for the regular boarders.  Cooking the special food on day’s menu for the government officials and delegates according GM`s order.  Giving hands on bulk cooking for food for the boarders four times per day.  Responsible for food production and presentation of the food.  Training to the cooks about hygiene and sanitation and safety at work.  Maintaining the HACCP standard in all respects.  Indenting the raw materials according the requirement even purchase also  Responsible for food cost control, quality control and portion control.  Working in Team building environment with a staff brigade of 36 Chefs and 25 utilities Show less

Executive Chef

• Apr 2015 - Oct 2015

Duties and responsibilities:- • Menu planning and distribution the work in assigned dept. for the regular boarders. • Cooking the special food on day’s menu for the government officials and delegates according GM`s order. • Giving hands on bulk cooking for food for the boarders four times per day. • Responsible for food production and presentation of the food. • Training to the cooks about hygiene and sanitation and safety at work. • • Maintaining the H A C C P standard in all respects. • Indenting the raw materials according the requirement even purchase also • Responsible for food cost control, quality control and portion control. • Working in Team building environment with a staff brigade of 36 Chefs and 25 utilities Show less

Executive Chef cum F & B Manager

• May 2014 - Mar 2015

Main Duties & Responsibilities:- • Allocating resources, both human and material, to maximize performance and efficiency. • Planning, organizing and co-coordinating special food events. • Compliance with Health & Safety and Health & Hygiene legislation. • Menu planning and distribution the work in assigned department • Training and maintaining the H A C C P standard • 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 38 Chefs and 19 utilities Show less

Executive Chef

• Mar 2012 - Apr 2014

Duties and responsibilities • Menu planning and distribution the work in assigned department • Cooking the special food on day’s menu for the delegates and also for the guests. • Giving hands on cooking for ala carte menus and banquet menus to the subordinates. • Responsible for food production and presentation of the food. • Training to the cooks about hygiene and sanitation and safety at work. • Maintaining the H A C C P standard in all respects • Indenting the raw materials according the requirement even purchase also • Responsible for food cost control, quality control and portion control. • Working in Team building environment with a staff brigade of 29 Chefs and 15 utilities Show less

Head Chef

• Jan 2011 - Feb 2012

Duties & Responsibilities • Menu planning and distribution the work in assigned department • In hand cooking range skill on day’s menu. • Responsible for food production and presentation of the food • Training to the cooks about hygiene and sanitation and safety at work • Training and maintaining the H.A.C.C.P standard. • Indenting the raw materials according the requirement • Taking the inventory at the end of the month for the food cost control. • Responsible for quality product receiving and purchase • Working in Team building environment with a staff brigade of 16 Chefs and 09 utilities Show less

Chef – de - parties

• Apr 2010 - Dec 2010

Duties & Responsibilities:- • Worked as a section in charge. • Food production and presentation on delivery. • Maintaining Sous-Chefs job on his day off. • Daily’s mise-en-place and store indenting. • Every night recording closing stock for next day’s opening. • Handling 08 staff brigades including demi chef- de -parties. • Worked in Mid night Buffet, Special order Section, Hot Appetizer etc. Duties & Responsibilities:- • Worked as a section in charge. • Food production and presentation on delivery. • Maintaining Sous-Chefs job on his day off. • Daily’s mise-en-place and store indenting. • Every night recording closing stock for next day’s opening. • Handling 08 staff brigades including demi chef- de -parties. • Worked in Mid night Buffet, Special order Section, Hot Appetizer etc.

Demi Chef-de-parties

• Oct 2008 - Mar 2010

Duties & Responsibilities: • As the second section in charge. • Responsible for Food production and presentation on delivery. • Assisting Chef De parties in consulting with sous chef. • Daily’s muse-en-place and store indenting • Maintaining standard of hygiene and sanitation. • Every night keeping closing stock for next day’s opening • Assisting colleagues on day’s menus. Duties & Responsibilities: • As the second section in charge. • Responsible for Food production and presentation on delivery. • Assisting Chef De parties in consulting with sous chef. • Daily’s muse-en-place and store indenting • Maintaining standard of hygiene and sanitation. • Every night keeping closing stock for next day’s opening • Assisting colleagues on day’s menus.