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Bikanervala Foods Pvt Ltd Gurgaon : Executive Chef
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Bikanervala Foods Pvt Ltd Gurgaon : Executive Chef
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[QUOTE=Guest;167338]SUJAN PAUL EXECUTIVE CHEF Email- sjnpl_07 AT rediffmail.com RESUME Personal record in confidence Award- wining executive chef with 16 years catering food preparations and kitchen, banquet, and a la carte operations for leading hotels, resorts, and restuarents. Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-outlet fine dining and high volume operations. Trained at the international culinary academy. Superior leadership, coaching, and team building skills frequently praised by senior management Committed to creating memorable dining experiences for all guests. Thrive in high-pressure environments. Passion for good and flawless service. - Multi-Outlet/High-Volume Safety & Sanitation - Budgeting/P&L Management Quality control - Creative Menu Development Profit Enhancement - Fine dining/a la carte/Banquets Service Systems Automation - Price Structuring & Cost Containment Inventory / Purchasing - Team Building & Training Guest Relations - Special Event Planning Product Development [b]Postal Address [/b]: 69, Ramkrishnagarh, p.o-Italgacha, Kolkata-700079, 24 pgs (n) W.Bengal [b]Academic Qualification [/b]: Passed Secondary Examination under the board W.B.B.S.E. in the year of 1991. Passed Higher Secondary examination under the board of W.B.B.H.S.E in the year of 1992-1993. BA (10+2+1) from Calcutta University in the year of 1995. Computer Proficiency Computer course (Office Maintenance) completed from The Made Easy Electronics. Training Profile - STCW course (PST/PSSR/FIRE PREVENTION FIGHTING & FIRE FIGHTING AND ELEMENTARY FIRST-AID) completed from The Mercantile Marine Academy (Calcutta) - On Board Training course completed which is related with galley deptt.(F & B PRODUCTION) From ‘AM “ship Management (Mumbai) - Introducing of cruise line course completed from “AM” ship Management (Mumbai). - NCTVT course (NATIONAL COUNSIL IN THE TRAINING OF VOCATIONAL TRADE) completed from “Airport Ashok Hotel” (05 star) in the year of September 1996 to September 1999. - 3yrs. Diploma in hospitality management from SIHM (school of Indian hotel management), KALYANI affiliated by “IH & RA “university in the year of 1999-2002. [b]Worked proficiency [/b]: Basically strong in continental and Italian cuisine, and good skill in Indian, Tan door and Chinese, Thai, Mexican, maditerian, oriental cuisine and larder department. [b]Language proficiency [/b]: can fluently communicate in English, Hindi and Bengali. [b]General Qualification [/b]: - Have a charming personality with amiable manners. - Physically Strong and stout, and agile, and mentally alert. - Endowed with sharp intellect, robust common sense and good memory. - Always eager to learn and to add my Knowledge. - Possess ability to get along with people from different works of lift. - Well informed of men and matters. - Have the Knack of getting work done. - Processes strength and stamina for sustained hard work. - Knowledge of larger Kitchen operation with full understanding of all USPH guidelines. - Excellent management and organization skills are ability to motivate employees and ensure team works. - I take my job with a great sense of responsibility. - I always respect and mention official discipline and decorum. [b]Achievement [/b]: Got appreciated letter and best employee award from So-dexho Pass India Private Ltd. Bangalore, 2005. [b]Job experience [/b]: - Worked in “Kohinoor Park Hotel” (03 star) as “Conti and pantry Man” in September 1995 to September 1996 (Mumbai). It was my career-started job. 6 nos. banquets, one 60 coverage restaurant ( Roop Top),52 rooms. - Worked in “The Airport Ashoka Hotel” (05 Star) / (Special in “Flight Kitchen” experience) from September 1996 to September 1999 (Kolkata). Worked in all kitchen dpett. And again joined 2nd janury, 2000 to 1st janury, 2002 as a Continental Cook. - Worked in “The Amar Place Hotel” (03 Satr), Bhopal as a CDP in July 2003 to April 2004.7 banquets hall (10-400) capacity, 50 rooms, bakery hut, Discotheque. - Worked in So-dexho Pass India Private Ltd. “(French Food Court) as a “Chef” since May 2004 to September 2005 (Bangalore). Handling around 45 kitchen staffs, duty roster, menu planning, hygienically meal products, cost control, daily base briefing, selected staff for best employee award, planning with GM etc. - Worked in The Golden Parkk Hotel (5*) Kolkata as an executive Chef since October 2005 to July 2006.Handeling around 50 staffs, 2 no restaurants, 14 Banquets Hall, London Pub, 100 coverage Restaurant and 80 nos.Room. [b]Present Status [/b]: - Working in “The Golden Retreat Hotel” (5 star Resort) as an “Executive Chef” since August 2006 to till now (Haldia). Handling 120 no room, 3 banquets, vibgior, 70 coverage restaurants and 40-coverage bar. Successfully handle Main kitchen, Banquet kitchen and Cafeteria. Also work experienced in this group property “THE GOLDEN PARK” (5 STAR), KOLKATA.[/QUOTE]
