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Sous Chef, Banquets Chef Mumbai : BJN Hotels Ltd
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Sous Chef, Banquets Chef Mumbai : BJN Hotels Ltd
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[QUOTE=Guest;235535]NARAYAN DUTT NAUDIYAL [b][b]E-mail [/b] [/b]: naudiyal2 AT gmail.com [b]EXECUTIVE CHEF [/b]: A skilled Culinary Professional with more than 19 years of total work experience in food preparation for banquets, hotels Restaurant and Lounge / Bulk Cooking experience. Six Years International experience. Four years Six Month Qatar Airways In Doha Qatar, One Years Five Month Travel food services in Muscat Airport in Oman, [b]KEY AREAS OF EXPERTISE [/b]: - Menu Design / Development - Staffing / Training / Instructing - Catering / Banquets / Events / Conferences - Dining / Kitchen Operations - Comprehensive knowledge of all aspects of culinary arts, cooking skills and techniques. - Kitchen Design / Layout - Customer Relations / Guest Relations - Supervision (Front / Back of House) - Have excellent managerial ability and have managed various teams with great efficiency. [b]CORE STRENGTHS [/b]: - Superior leadership, coaching, and team building skills. - Familiar with safety and sanitation guidelines and procedures. - Passion for food with good physical stamina. - Efficient in cost control while preparing delicious quality healthy food and thereby giving profit to the organization as well as satisfaction to customers. [b]ACHIEVEMENTS [/b]: CERTIFICATE OF ACHIEVEMENT - – Best Employee of the year 2001-2002 in the Orchid Hotel Mumbai - Food Cost control award the Orchid Hotel by C.M.D of Kamat Hotels (India) Limited. 2004 - VVIP Flight ( Indian Prime Minister ) very High Standard Food & Services Qatar Airways 17th Nov 2008 in Doha Qatar - Outstanding Performance award I P L ( Indian premier League)Session 2010, - VVVP Flight Arab Summit and Latin American Conference Doha Qatar 2009 High Standard Food and Services [b][b]PERSENT WORKING [/b] [/b]: [b][b]COMPANY NAME [/b] [/b]: SVEDA RASTAURANT LOUNGE & BANQUET Mumbai India Sep 15-10-2012 – Executive Chef Sveda Restaurant, 120.Cover, Restaurants.80.Cover. Lounge 1000 Banquet. Conferences hall Key Responsibilities - A key player in the organization responsible for managing plethora of responsibilities. - Leadership ability / Team work skills / Work independently without direct supervision - Understanding of how to develop and implement business strategies - Thorough knowledge of company history, culture, identity and goals - Ability to work well with all levels of management, executive leadership and support staff - Directly responsible for Food & Beverage Operations – Food Quality and Service - Able to supervise a large staff of middle management and support staff. [b][b]Responsibilities included [/b] [/b]: - Maintaining the standards of food products and dishes i.e., portion size, quality, garnishes, cooking methods and hygiene standards. - Daily stocking taking of raw materials - Interacting with the guests and taking their feedback every day, [b][b]COMPANY NAME [/b] [/b]: TRAVEL FOOD SERVICES, Muscat (OMAN) April 2010 –Sep 2011 Executive Chef Operated Muscat International & domestic Airport (Shalalaha) Eight Out Let Curry Kitchen, idli.com, Irish House, Automatic Restaurant, (Lebanon) - Menu Design and Development - Preparation of good-looking yet cost effective menus - Food Cost control - Catering related matters on the entire - Selection of catering & house-keeping crew, training, planning of weekly menu. - Budgeting, purchasing and inventory controls on all vessels. - Ensure highest quality of food & hygiene standards are maintained on all the. - Taking care of special V.V.I.P. guests on board [b][b]COMPANY NAME [/b] [/b]: GRAND CUISINE Mumbai India November 2009 – March 2011 Executive .CHEF Operated, J K Banquets Praba Devi 400 people Sitting (Copper Chimney and Thacker Catering) Job Responsibilities - Meeting of food quality targets by setting clear standards and objectives in food production. - Preparation of good-looking yet cost effective menus. - To take daily inventory, fill out food requisitions and follow control systems, which will ensure quality and portion consistency. - To ensure the correct set-ups are completed for the outlet and that line preparations are checked and ensure proper usage and cleanliness of all food preparation equipments. - To be innovative and creative in preparation and presentation styles of food in line with new concepts. - Creating a kitchen environment that awards ideas, team spirits and achievement of goals. - Interviewing, recruiting and building of quality kitchen and service teams to perform operational tasks. - Organizing and planning of kitchen and service operations in order to ensure effectiveness and a smooth flow of work. - Implementing, supervising and operating of accurate and practical stock and cost control programs. - Ensuring wastage and loss are kept at a minimal level in order to achieve good financial results. - To perform other tasks and projects as assigned by hotel management and staff. Getting feedback from the guests on the services provided, [b][b]COMPANY NAME [/b] [/b]: QATAR AIRWAYS Doha Qatar May 2005 – November 2009 Sr. Chef De Party QACC (Qatar Aircraft Carting Company) is a Subsidiary Company of Qatar Airways, one of the fastest growing airlines. Amiri Flights, Lufthansa and several other foreign airlines.100 Designation everyday 45000 Thousand Meal Everyday Production, Job Responsibilities - Daily preparation of meals for Amiri the King and his family members. - Daily 38000 to 45000 people food services and above. - Ensure very high standards of cuisine. - Accompany His Majesty on all foreign trips. - Ensure highest hygiene and sanitation procedures are followed. - V.V.I.P. People Indian food made by me, - Making Recipe Indian Menu presentation, - Organizing and planning of new menu & kitchen, - Maintaining the standards of food products, [b][b]COMPANY NAME [/b] [/b]: THE ORCHID HOTEL (Kamat Hotel Limited Mumbai India) June 1999 – May 2005 Chef De Party THE ORCHID', which is Asia's first Eco-Friendly Five Star Hotel, was opened. to public on world tourism day 27th September 1997, is operational with 221 room and 12 suites, Kamat Hotels (India) Limited Boulevard Coffee Soup Experience grandeur and utmost elegance when you visit The Boulevard, a 24 hours coffee shop located on the first floor serves delicious Indian, Continental and Asian cuisine. Surrender to the extravagance of our lavish Breakfast, Lunch, Dinner and Midnight Buffets. Job Responsibilities - Operations of all outlets such as the Coffee Shop Permit Room and the Pool-Side, Banquets Conferences etc. - Preparation of meals for. V.V.I.P world Wight cricket teem - Ensure very high standards of cuisine. - Accompany His Majesty on all foreign trips. - Ensure highest hygiene and sanitation procedures are followed. - Making Recipe Indian Menu presentation, - Organizing and planning of new menu & kitchen, - Maintaining the standards of food products, [b][b]COMPANY NAME [/b] [/b]: R, K, H, S ( Radha Krishna Hospitality) Reliance Surat India February 1997 – May 1999 Demi Chef De Party Rad¬hakr¬ishna Hos¬pi¬tal¬ity Ser¬vices Pvt. Ltd.is the Indian Leader in the food & allied ser¬vice indus¬try. We believe in lead¬ing the mar¬ket through supe¬rior cus¬tomer sat¬is¬fac¬tion and sus¬tain¬ing long term & prof¬itable rela¬tion¬ships with clients & part¬ners V, V, I, P 48 Room Gust House and Eight bungalows Mr. Ambani Family (Reliance Gust House) Job Responsibilities - Making Food mr. Ambani and Sr. corporate Staff - Food Cost control - Organizing and planning of kitchen and service operations in order to ensure effectiveness and a smooth flow of work. - food quality and standards [b][b]COMPANY NAME [/b] [/b]: OBROI AIRPORT SERVICES MUMBAI India November 1995 - December 1996 Coomi Cook Mumbai International & Domestic Airport [b][b]COMPANY NAME [/b] [/b]: ESSAR OIL LTD MUMBAI India October 1993 - November – 1995 Coomi Cook [b][b]REFFRENCE [/b] [/b]: One [b][b]Name [/b] [/b]: Mr. Sanjay Malkhani [b][b]Position [/b] [/b]: head of operations production at panindia Foos Solutions pvt ltd E mail id sanjay.malkhani AT gmail.com [b][b]REFFRENCE [/b] [/b]: Two, [b][b]Name [/b] [/b]: Sudhir Pai [b][b]Position [/b] [/b]: Executive Chef Holiday inn Hotel E mail id Sudhir.pai AT ihg.com [b][b]EDUCATION [/b] [/b]: S.S.C Government High School Utter Pradesh 1992 HOBIE - Travelling - Movies - Very adventurous as far as food is concerned. Visiting various new restaurants, exploring new flavors, ideas and demands of diners. - Cooking Food PERSONAL DATA - Email naudiyal2 AT gmail.com naudiyalnarayan AT yahoo.co.in - Date of Birth 15/04/1975 - Place of Birth Uttaranchal - Marital Status Marred - Nationality Indian [b][b]- Passport No [/b] [/b]: H422522 [b][b]- Passport Issue [/b] [/b]: Doha Qatar [b][b]- Passport Ex [/b] [/b]: 08/08/2019[/QUOTE]
