Club Mahindra Holidays India : Chef Executive

[Rajkumargautam]

Club Mahindra Holidays Across India : Executive Chef

Designation: Executive Chef
Experience: 8 - 12 Years
Location: Across India

Job Description:
1. To maintain, administrate and supervise entire Kitchen department operations of the resort which includes Continental Kitchen, Indian Kitchen, Garde manger, butchery, specialty kitchen etc.
2. To ensure that the food prepared is hygienic and in good quality.
3. To provide guests with maximum efficiency of services, comfort and guest satisfaction.
4. To ensure company standards of uniform and grooming are implanted through out the department and the entire property according set standards.
5. To impart training to the departmental staff and evaluate work performance of the staff.
6. To hold regular departmental meetings.
7. To keep and maintain accurate records according the set standards and procedures.
8. To implement Standard Operating procedures of the department.
9. To prepare the departmental annual budget and control the cost as per the budgets.
10. To ensure the services provided by the contractors are monitored for quality.
11. To ensure high performance and maximum efficiency are achieved.
12. To ensure that all the departmental staff are completely familiar with safety security procedures and follow the rules and regulations of the resort strictly.
13. To ensure to conduct monthly inventory of the stocks
14. To ensure all the departmental staffs are completely familiar with safety and security procedures.
15. Any other job assigned by the immediate superior as and when required.

Desired Candidate Profile:
Graduate/ Diploma in Hotel Management, with overall 10 years experience with minimum 2 years in the same role.

Company Profile:
About The Mahindra Group
The US $6.7 billion* Mahindra Group is among the top 10 industrial houses in India. Mahindra & Mahindra is the only Indian company among the top five tractor manufacturers in the world and is the market leader in multi-utility vehicles in India. The Group has a leading presence in key sectors of the Indian economy, including trade and financial services (Mahindra Intertrade, Mahindra & Mahindra Financial Services Ltd.), automotive components, information technology & telecom (Tech Mahindra, Bristlecone), and infrastructure development (Mahindra GESCO, Mahindra Holidays & Resorts India Ltd., Mahindra World City). With over 60 years of manufacturing experience, the Mahindra Group has built a strong base in technology, engineering, marketing and distribution which are key in its evolution as a customer-centric organization. The Group employs over 40,000 people and has several state-of-the-art facilities in India and overseas. The Mahindra Group has ambitious global aspirations and has a presence in five continents. Mahindra products are today available in every continent except Antarctica. M&M has one tractor manufacturing plant in China and three assembly plants in the United States. It has made strategic acquisitions across the globe including Stokes Forgings (UK), Jeco Holding AG (Germany) and Schoneweiss & Co GmbH (Germany). Its global subsidiaries include Mahindra Europe Srl. based in Italy, Mahindra USA Inc. and Mahindra South Africa. M&M has entered into partnerships with international companies like Renault SA, France, and International Truck and Engine Corporation, USA. Forbes has ranked the Mahindra Group in its Top 200 list of the World’s Most Reputable Companies and in the Top 10 list of Most Reputable Indian companies.
*(Annualized for current fiscal)

About Mahindra Holidays & Resorts India Ltd
Mahindra Holidays and Resorts India Ltd. (MHRIL), is part of infrastructure sector of the US$ 6.7 billion Mahindra Group.
MHRIL is India’s leading lifetime family holiday Company and has set a benchmark in vacation ownership and emerged as India's number one family holiday brand.
MHRIL commenced operations in 1996 and currently has 16 resorts spread across a wide range of destinations that include hill stations, beaches, backwaters, wildlife and international getaways. MHRIL has recently launched four new resorts and its timeshare brand Club Mahindra Holidays has 85,000 members.
Its branch network includes thirteen major branch offices in India and an overseas sales office in Dubai. Several resorts under the Club Mahindra network are accredited with globally established standards in hospitality such as RCI Gold crown, PCMM 3 (People Capability Maturity Model), BHC (Branch Hygiene Code) and ISO (International Standards Organization) 9001. The company offers a superior holidaying experience at its resorts that have multiple choices of apartments, thematic buffets and wide range of activities for the entire family. Known for launching unique marketing initiatives, the company is now leveraging the mall culture and has set up 'Holiday World' in leading retail venues as part of its experiential concept marketing.
MHRIL has recently launched ‘Zest’ a short-break time-share holiday product to cater to young professionals in the age group between 26 and 39 years. The company is investing between Rs 350 crore and Rs 400 core to set up 15 resorts in the next five years.
Club Mahindra is also active on corporate social responsibility through the 'Nanhi Kali' project for the education of the underprivileged girl child and its tie-up with the Bombay Natural History Society to save endangered birds in India.
Annual turnover for the year 2007- 08: US$79.79 million
Net Profit for the year 2007 - 2008: US$17 million

Address:
Club Mahindra Holidays
Mahindra Towers, 2nd floor
17/18 Patullos Road
Chennai,Tamilnadu,INDIA 600002

Email Address: careers@clubmahindra.com
Website: http://www.clubmahindra.com

Keywords: Executive Chef, Exe Chef, Chef

[Guest]

Dear Sir/Madam
I`m a 17 plus years experience Professional and Hands-on approach Executive Chef from India.Currently Working in India with five Star property. I seeking for a position as an Executive Chef within an international brand Hotel.
Key Competencies:
Culinary:- Creative and innovative in culinary talent in Western,Asian, Indian,Fusion cuisines and Mediterranean, banqueting –large volume, multi-outlet organization.
- Pre-opening experience and well versed in all aspect of Kitchens and Business Operations varied from Restaurants, Banquet and Buffets.
- Kitchen management skill, strong leadership skill, excellent organizer, teamplayer and motivator, customer-oriented, attention to details, strong financial acumen in cost and expenses, knowledge in P/L, coaching and mentoring, menu engineering, kitchen development, bilingual in English .
- Comprehensive knowledge in Food Safety, Hygiene and HACCP.
Thank you for taking time out from your busy schedule to review myself.
I look forward to hearing from you soon possible.

with warm Culinary Regards
Abdul Rehman Qureshi
Executive Chef
Mobile:+91-9811088946( Delhi)
(Mumbai) 919594637098
E-mail:chefrehman AT hotmail.com
Chefrehman AT gmail.com ,

[Guest-IJT]

Name : vishnu sharma
Email : vishnusharma81286 AT gmail.com
Designation / Skillset : chef

Resume :

OBJECTIVE

EDUCATIONAL QUALIFICATION
WORK EXPERIENCE
Key Responsibilities
Key Responsibilities
Key Responsibilities
Key Responsibilities
ACHIEVEMENT
COMPUTER SKILLS
LANGUAGE
PERSONAL
Passport Details
Hotel Management undergraduate seeks for a placement opportunity and looking forward to develop a long term career with the company. I aimed to get a perfect skills in the Hospitality Industry and would like to carve out a niche for myself marked by professional excellence while actively contributing to the development of the organization employing my skills
BHM (Hotel Management) :2003-2007
Bangalore University
Hotel Management based degree with an in-depth understanding of the Indian and International dimension. Units studied include : Hospitality Management, Business Management, Hotel Sales & Marketing, Financial Management, Accommodation Management, F&B Service/Food Production, House- keeping, Economics, Communicative English, Hotel Costing, Computers in Hotel and basic French language, Specialisation in production and F&B Service department.
PUC I-II : 2001-2003
S.M.D.J.SCHOOL(Rajasthan Board)
Units studied : Biology, English and Alternative English, business management, physical Education.
X / Equivalent : 2000-2001
S.M.D.J.SCHOOL(Rajasthan Board)
Units studied : English, Mathematics, Science, Computer Science, Health Education, Social Studies, Economics and Sports Studies, Sanskrit.
The Lallgarh Palace(ITC-Welcome Heritage)
Hotel Lallgarh Palace is one heritage hotel in Bikaner, Rajasthan, India, which is centrally located in Bikaner city. It was built in the time period between 1902 A.D.-1928 A.D. by Maharaja Ganga Singh and now is owned by the Welcome- Sheraton Group of hotels. The Lallgarh palace Hotel has 60 well-appointed historical, Superior and Standard rooms equipped with all the modern amenities intact. The hotel is gifted with natural lounges, halls and pavilions to enthral the guests. The dining facilities include, Indian, Chinese and Continental menus along with a well stocked bar. Physical amenities include a dip in the swimming pool along with sports like billiards and tennis.
DURATION - Oct2010 and still Working
DESIGNATION- Executive Chef cum F&B Manager
DEPARTMENT – F&B and Kitchen
- To look after Both F&B Service and Production Dept.
- Guest handling and operating smooth operations.
- Menu knowledge, quality standards and occupational health, safety and hygiene
- Inspecting the Dining Hall, kitchen and storage facilities for cleanliness to ensure the health requirements
- Maintaining records of stock and ordering food and supplies
- Checking quality of foods and undertaking portion control of food..
- Overseeing and coordinating planning for in house and external catering functions.
Jaipur National University
Jagatpura, Jaipur.
DURATION - June 2009 to September 2010
DESIGNATION - Lecturer-Food production
DEPARTMENT – Hotel Management.
- Promote Industry Institute Interaction to facilitate Training and Development needs in International and National cuisines.
- To arrange in service training program of the teachers according to update their knowledge and skill to teach the update or revised curriculum.
IHM Jaipur

DESIGNATION - Assistant Lecturer-Food Production
DEPARTMENT – Food Production.
DURATION - Feb 2008 to may 2009
- Self-development through up-gradation of knowledge and skills.
- Promote Industry Institute Interaction to facilitate Training and Development needs in International and National cuisines.
- Arranging Industrial visit of students and organizing various food festivals at the college.
- Organizes expert lecturers to update the students and the staff regarding recent developments in industry.
- Sponsor students for various paper presentations and guide them for Chef Competition.
- To arrange in service training program of the teachers according to update their knowledge and skill to teach the update or revised curriculum.
Hotel Chancery Pavilion
Bangalore
The Chancery Pavilion, Bangalore’s new-age 5 star luxury business hotel of discerning choice. Set on an elevation amidst the heart of Bangalore’s central business district on Residency Road, The Chancery Pavilion is the perfect destination for business travelers, tourists, medical visits and even quick getaways. The Chancery Pavilion has 234 well-equipped rooms, including dedicated floors for non-smokers and lady travelers. Our signature restaurants offer the finest food and beverage experience serving Indian and global delicacies.
DESIGNATION - Kitchen Executive
DEPARTMENT – Food Production (Kitchen).
DURATION - June 07 to Jan 08
- Inspecting the dining rooms, kitchen and storage facilities for cleanliness to ensure the health requirements.
- Maintaining records of stock and ordering food and supplies.
- Checking quality of foods and undertaking portion control of food..
- Overseeing and coordinating planning for in house and external catering functions.
- Undertaking market research and developing marketing policy
- Planning sales and marketing operations, including promotional campaigns.
- Monitoring customer service and dealing with any complaints made by patrons or staff
- Handling daily operations and conferring with cooks to plan daily menus.
- Manpower planning according to seasonal requirements.
- Represented IHM Jaipur in French cuisine workshop held at IHM, Pusa, New Delhi in year 2008.
- Won silver medal in national level AITS exam in year 1999.
Advanced user of MS-Office, Basic Networking, Basic Hardware

I hereby declared that the information provided above is true to the best of my knowledge.
(Vishnu Sharma) (Jaipur)
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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4324446
Date & Time : 3rd Jul 2011 7:21 AM (UTC)
IP Address : 59.95.166.191
Browser Info : Mozilla/5.0 (Windows NT 5.1) AppleWebKit/534.30 (KHTML, like Gecko) Chrome/12.0.742.112 Safari/534.30
Predicted Country : India

[Guest]

Dear sir /madam
Apply for - Sous chef position
I am a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working in hotels middleast &India. I am very efficient and it was here that I developed a much more productive system of food prep, which was commended by the chef de cuisine. I also gained experience in managing, staff rosters, pricing and ordering for a large establishment.
Over the years as a chef I have had professional experience in a range of restaurants and have culinary training and knowledge in a number of cuisines including Asian, Italian, western and seafood cuisine. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavors while being careful not to compromise the freshness and originality of the food I prepare.
I am great at following orders and working as part of a team, but can also step up to the plate (no pun intended) to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect sous chef.
I look forward to hearing from you and discussing my suitability for the position with you further.
Yours sincerely
shibin ms
SHIBIN M S