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Hotel Mayura Raipur : Sous Chef
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Hotel Mayura Raipur : Sous Chef
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[QUOTE=Guest;115016]RESUME ANUPAM DEY E-MAIL [b][/b]: rkhsanupam AT gmail.com [b][/b]: anupam9804303516 AT gmail.com OBJECTIVE A CHALLENGING PROFESSIONAL PERFORMANCE IN A DYANAMIC AND PROGRESSIVE COMPANY, WHERE MY CREATIVE TALENTS AND INNOVATIVE CAN BE EFFECTIVELY UTILISED. WORKING EXPERIENCE AT PRESENT WORKING IN THE HOTEL “SUN SHINE” (PROJECT 3 STAR APPROVED), BEHARAMPORE, WEST BENGAL AS AN EXECUTIVE CHEF, LAST 15 MONTHS.OPENING AND PLANNING THE ALL DEPARTMENT, RECRUITMENT OF ALL STAFFS. [b]OPERATION AREA [/b]: 85 ROOMS, MULTICUSINE RESTAURANT, BAR, 24 HOURS ROOM SERVICE, 4000 SQE FIT BANQUET & 40 PAX CONFERENCE ROOM. JOB RESPONSIBILITY PLANING THE KITCHEN , SETUP THE KITCHEN , PURCHASES THE UTENSILS, CROCARY , CUTLERY , STAFF RECRUITMENT, STAFF TRAINING, BUDGETING, MANPOWER PLANNING, MENU PLANNING, COSTING, STORE MANAGEMENT,PURCHASES, INDENTING. 10 MONTHS WORKED AT HOTEL AGNEEDEEP CONTINENTAL, GUWAHATI. AS AN EXECUTIVE CHEF. [b]OPERATION AREA [/b]: 65 ROOMS, MULTICUSINE RESTAURANT 85 COVERS, BAR, 24 HOURS ROOM SERVICE, COFEE SHOP, 2000 SQE FIT BANQUET & 50 PAX CONFERENCE ROOM. JOB RESPONSIBILITY. MENU PLANNING, BUDGETING, TRAINING OF STAFF, COST CONTROLING, PORTION CONTROL, 2 YEARS WORKED AT SODEXO/RKHS, LEADING CATTERING COMPANY AS AN EXECUTIVE CHEF. [b]OPERATION AREA [/b]: PARK HOSPITAL, DURGAPUR MISSION HOSPITAL& TATA MOTORS. JOB RESPONSIBILITY MENU PLANNING, COSTING, STORE MANAGEMENT, BUDGET, TRAINING, MAINTAINING SOP OF HYGINE & SANITATION, MANPOWER CONTROL, DAILY SHEET, DBR, PnL. 1YEAR 6 MONTHS WORKED AT SANA BEACH RESORT, MANDARMANI. PURBA MEDINIPUR. AS AN SOUS CHEF, JOINING BEFORE OPENING & SET UP THE PRODUCTION DEPARTMENT. [b]OPERATION AREA [/b]: 75 ROOMS, MULTICUSINE RESTAURANT 65 COVERS, BAR, 24 HOURS ROOM SERVICE, COFEE SHOP, 6000 SQE FIT BANQUET & 100 PAX CONFERENCE ROOM,AMPITHEATER,LAWN FOR PARTY,POOL SIDE PARTY,BEACH PARTY. JOB RESPONSIBILITY PLANING THE KITCHEN , SETUP THE KITCHEN , PURCHASING OF UTENSILS, CROCERY , CUTLERY , STAFF RECRUITMENT, STAFF TRAINING, BUDGETING, MANPOWER PLANNING, MENU PLANNING, COSTING, STORE MANAGEMENT,PURCHASES, INDENTING. 1 YEAR WORKED AT HOTEL APPOLO, SILIGURL.AS A SOUS CHEF. 3 STAR PROPERTIES. [b]OPERATION AREA [/b]: 65 ROOMS, MULTICUSINE RESTAURANT 85 COVERS, BAR, 24 HOURS ROOM SERVICE, COFEE SHOP, 1500 SQE FIT BANQUET & 50 PAX CONFERENCE ROOM & 35 PAX CONFERENCE HALL. JOB RESPONSIBILITY RENOVATION THE KITCHEN, MENU PLANNING, BUDGETING, STAFFING INDENTING, WASTAGE CONTROLING, ANALISING THE KOT & RECEPIES COST, BANQUET BOOKING. 6 MONTHS WORKED AT DOLLY INN, SILIGURI AS A SOUS CHEF 3 STAR PROPERTIES. [b]OPERATION AREA [/b]: 52 ROOMS, MULTICUSINE RESTAURANT 55 COVERS, 24 HOURS ROOM SERVICE, 75 PAX CONFERENCE ROOM & 35 PAX CONFERENCE HALL. JOB RESPONSIBILITY RENOVATION THE KITCHEN, MENU PLANNING, BUDGETING, STAFFING, INDENTING, WEASTAGE CONTROLING, ANALISING THE KOT & RECEPIES COST, BANQUET BOOKING. 1YEAR 6 MONTHS WORKED AT HOTEL GOLDENPARK, MALDA. FROM OPENING AS A SOUS CHEF. [b]OPERATION AREA [/b]: 38 ROOMS, MULTICUSINE RESTAURANT 95 COVERS, 24 HOURS ROOM SERVICE, 2500sqe fit CONFERENCE HALL, BAR, FAMILY RESTAURANT. JOB RESPONSIBILITY PLANNING THE KITCHEN, SETUP THE MENU, PURCHASESING THE EQUIPEMENT,SETTING THE FULL KITCHEN,RECRUITMENT OF STAFF, INDENTING , TRAINING TO THE STAFF, BUDGET TO THE KITCHEN EXPENDITURE, COSTING, RECIEPE CARD. 1 YEAR WORKED AT HOTEL SINCLAIRS, SILIGURI, AS AN INDIAN CHEF. JOB RESPONSIBILITY FULLY OPERATIONAL IN INDIAN SCETION, PANTRY, CONTINENTAL, MAKING BANQUET & FOOD RESTAURANT FOOD, INDENTING. ABSENCE OF EXECUTIVE CHEF LOOKED AFTER ALL THE DEPARTMENTS. 3 YEARS WORKED AT HOTEL RAJARSHI, AGARTALA. AS A C.D.P. JOB RESPONSIBILITY MAINTENED THE FULL KITCHEN, ALA CARTE ORDER, BUFFET, MARRIAGE PARTY, PARTY BOOKING, INDENTING, TRAINING, COSTING. WORKED ALL DEPART MENT SUCH AS INDIAN TANDOOR, THAI, CHINEESE, BAKERY, CONTINENTAL. 8 MONTHS WORKED AT HOTEL KANHA SHYAM, ALLAHABAD. AS A K.E.T. JOB RESPONSIBILITY WORKED ALL MAJOR DEPARTMENT, SUCH AS BAKERY, INDIAN, CHINESE, TANDOOR, CONTINENTAL, THAI, COASTAL CUSINE, PANTRY, SPECIALITY INDIAN KITCHEN (BARADARI) PROFESSIONAL QUALIFICATION. 3 YEARS DIPLOMA IN HOTEL MANAGEMENT FROM I.S.M.S. DURGAPUR. (UNDER W.B. GOVT & AICTE APPROVED.) YEAR OF PASSING 1999. ACADEMIC QUALIFICATION. H.S PASSED IN 1997 FROM WEST BENGAL STATE COUNCIL OF HIGHER SECONDRY EDUCATION. TRAINING EXPOSURE. 6 MONTH TRAINING COMPLETE AT HOTEL PEERLEES INN, DURGAPUR, WEST BENGAL. 3 MONTHS TRAINING COMPLETE AT HOTEL KANHA SHYAM, ALLAHABAD, UTTARPRADESH ONLY IN KITCHEN (ALL SECTION). KNOWLEDGE ABOUT INDUSRTY. FULLY SET UP HOTEL KITCHEN, INDUSTRIAL CAFETARIA KITCHEN, HOSPITAL KITCHEN, MENU PLANING, STAFFING, AND BUDGETING. HOBBIES. PUBLIC RELATION, INNOVATIVE COOKING.[/QUOTE]
