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The Zuri Whitefield Bangalore : Restaurant Manager
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The Zuri Whitefield Bangalore : Restaurant Manager
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[QUOTE=Guest;184299]SUJAN PAUL EXECUTIVE CHEF Emailsjnpl_07 AT rediffmail.com RESUME Personal record in confidence Awardwining executive chef with 14 – 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][U][B][U]Academic Qualification [/U][/B] [/U][/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. [B][U]Computer Proficiency [/U][/B]: 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 dptt.(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][U][B][U]Worked proficiency [/U][/B] [/U][/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][U][B][U]Language proficiency [/U][/B] [/U][/B]: can fluently communicate in English, Hindi and Bengali. [B][U][B][U]Postal address [/U][/B] [/U][/B]: Sujan Paul 69, Ramkrishnagarh, Annapurna Apartment, P. O. Italgacha, Kol – 700 079. W.B [B][U][B][U]Personnel details [/U][/B] [/U][/B]: Mr. Sujan Paul [B][U][B][U]Father’s Name [/U][/B] [/U][/B]: Mr.Susanta Paul [B][U][B][U]D.O.B. [/U][/B] [/U][/B]: 2ND January 1975 [B][U][B][U]Height [/U][/B] [/U][/B]: 5’6” [B][U][B][U]Weight [/U][/B] [/U][/B]: 85Kgs. [B][U][B][U]Marital status [/U][/B] [/U][/B]: Married [B][U][B][U]General Qualification [/U][/B] [/U][/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][U][B][U]Achievement [/U][/B] [/U][/B]: Got appreciated letter and best employee award from So-dexho Pass India Private Ltd. Bangalore, 2005. Presently reduced food cost from 31.5% to 19.5% (The Golden Retreat Hotel). Haldia. Commenced is the “The Golden Retreat Hotel” as an Executive sous chef in August ‘2006 and now promoted as an Executive Chef. [B][U][B][U]Job experience [/U][/B] [/U][/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. From here work experienced I know to need a professional course if I want to make bright future in this industries. Worked in “The Airport Ashoka Hotel” (05 Star) as an apprentice in the trade of “cook general” from September 1996 to September 1999 (Kolkata). Worked in all kitchen dppt. IT completed in “The Airport Ashoka Hotel” (05 star), Kolkata. Worked in “The Amar Place Hotel” (03 Satr), Bhopal as a CDP in July 2003 to April 2004. 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 “Krishna Foods Pvt. Ltd. (46 rooms property), Assam as an “Executive Chef” since October 2005 to July 2006.Handeling around 30 staffs, 2 no restaurants, out door catering and above mention chef jobs. [B][U][B][U]Present Status [/U][/B] [/U][/B]: Working in “The Golden Retreat Hotel” (04 star) as an “Executive Chef” since August 2006 to till now (Haldia). Handling 120 no rooms, 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” (4 STAR), KOLKATA. [B][U][B][U]Date [/U][/B] [/U][/B]: [B][U][B][U]Place [/U][/B] [/U][/B]: SUJAN PAUL[/QUOTE]
