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TGS Transcend Global Services Canada : Cooks, Chef
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TGS Transcend Global Services Canada : Cooks, Chef
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[QUOTE=Guest;116103]JOEL MHATRE [b]Email [/b]: mhatre_joel AT rediff.com . [b]PERSONAL STATEMENT [/b]: Food and beverage production proffessional with 8 years of experience in hospitality industry. Quick to learn, dedicated and enthusiastic team leader to develop proffesionally. Multi lingual and passionate looking to contribute my skills, knowledge and experience for the benefit of your esteemed organisation. [b]WORK EXPERIENCE [/b]: 1ST march 2011 to present Currently working as faculty in Food production in Academy of Culinary Education , Cidade de Goa. 1st march 2010 -25TH feb 2011 Sherborne school and catering services, Sherborne, Dorset,UK SOUS CHEF Duties and resposibilities - Preparing daily meals and special party orders for 500 students. - Preparing meals for buffet and wedding orders - Daily requesition and menus to be made on weekly basis. - Handling special functions for out door catering 15th Dec 2008-20th march 2010 CINNAMON CLUB West minster, London CHEF DE PARTIE (speciality grill chef) [b]Duties and responsibilities [/b]: - Handling ala-carte and party orders( about 600 pax per day),working with fresh sea food & meats on daily basis. The restaurant is handled by chef Vivek Singh which is a 2AA Rossette 16th june 2008 -11th dec 2008 GRAND RESIDENCY HOTEL AND SERVICE APARTMENTS. MUMBAI , INDIA. SOUS CHEF. [b]Duties and responsibilities [/b]: - Planning menu and introduction of new receipes. - Compiling food costs reports for submission to the Gen. Manager. - Handling room service orders , evening buffet setup and banquet nights. - Indenting Kitchen inventories and required ingredients. - Assisting the HR in recruitment, selection and appraisal of kitchen staff. 11th june 2007 -27th march2008. FLAGS WORLD CUSINE RESTAURANT , MUMBAI AND PUNE, INDIA CHEF DE PARTIE [b]Duties and responsibilities [/b]: - Handling Continental, Italian , Mexican and Pizza sectionwith a staff of 5. - Indenting and food costing. - Barking and assuring proper flow of orders. - Training the staff and maintaining quality as per the standards. 29th Sep 2006 – 23rd March2007 P&O CRUISE U.K Jr. CHEF DE PARTIE [b]Duties and responsibilities [/b]: Handled Continental buffet with a staff of 1 chef de Partie, 3 Commis & 1 trainee commi. Preparing breakfast, lunch, & dinner for 1500 pax. - Maintaining hygeine standards as per HACCP. 14th feb 2004- 23rd sep 2006 THE AMBASSADOR SKY CHEF, MUMBAI, INDIA CHEF DE PARTIE 14th Aug 2002- 13th feb 2004. THE AMBASSADOR SKY CHEF, MUMBAI, INDIA MANAGEMENT TRAINEE. Duties and responsibilities as a CHEF DE PARTIE - Handled Continental, gardemanger sections. - Training staff with introduction of new recipes. - Maitaining hygeine standards as per ISO 9001 and HACCP. - Indenting, food costing and supervising. FOOD KNOWLEDGE. Sauces, sabayon, liasons, roux. Eg(Demiglace, tomato concasse, derivatives, veloutes, cold sauces) Salads, Soups, Dressings, Galantines, Pates, Cold Cuts, carvings. Eg( Nicoise salad, Salad de Frango) Starters, Roasts and main entrees Pastas, Home made pastas, sizzlers [b]EDUCATIONAL QULAFICATION [/b]: 1999- 2002 - POST GRADUATE IN CHEFS MANAGEMENT. ACADEMY OF CULINARY EDUCATION ( CIDADE DE GOA .) 84% RANK 2ND - FOOD PRODUCTION PRINCIPLE-DEC 2002 EDUCATIONAL INSTITUTE OF AMERICAN HOTEL & LODGING ASSOCIATION PASSED IN HONORS. 1998- 1999 - HIGHER SECONDARY SCHOOL CERTIFICATE (10+2) SATHAYE COLLEGE OF SCIENCE , MAHARASHTRA BOARD -74% SKILLS AND ACHEIVEMENTS - Diploma in office automation & information technology ( yashwantrao Chavan, Maharashtra university, MS word, Excel, Power point, tally 9) - Swift Start Computer course from NIIT , goa . - HACCP & ISO 9001 CERTIFICATION COURSE. - French language Certificate course from Alliance Francaise de Bombay. - Completed levels 1 & 2 in Food Hygiene by the Chartered institute of Environmentalhealth[/QUOTE]
