Ramee Guestline Hotel : Mumbai, Dubai/UAE, Bahrain, Oman : Executive Chef

[deepika]

Ramee Guestline Hotel
http://www.ramee-group.com

Keywords: Maintaining Food Quality, Food Cost, Innovation in Menu Planning

Company Profile
A truly multi national company, Ramee Group of Hotels & Resorts currently operate and manage 35 properties in the mid-segment as hotels, resorts and apartments in UAE, Bahrain, India and Oman

Executive Chef
Experience:
4 - 9 Years
Location:
Mumbai
Compensation:
Rupees 4,00,000 - 5,00,000
as per industry standards
Education:
UG - BHM - Hotel Management

PG - Any PG Course - Any Specialization;Post Graduation Not Required
Industry Type:
Hotels/ Restaurants/Airlines/Travel
Functional Area:
Hotels, Restaurants
Posted Date:
22 Aug


Job Description
Responsible for entire operations of Kitchen.
Key Result Areas - Maintaining Food Quality, Achieving the F&B Budget, Innovation in Menu Planning, Maintaining Food Cost.

Desired Candidate Profile
Minimum 4 to 5 years experience as an Executive Chef / Sous Chef. Should have good communication & interpersonal skills with ability to coach, pleasing personality.

Executive Name:
Ms. Chaitrika

Address:
Not Mentioned

Email Address:
mumbai.dadar@rameeguestlinehotels.com

Telephone:
24177900

Reference ID:
Executive Chef

[Guest-IJT]

Name : prabir
Email : prabir_4 AT hotmail.com
Designation / Skillset : Ex. Chef
I am looking for changes as same post and i have a experiance in hospitality industry 10--12yrs ,

Resume :

Career Objectives :
To pursue a challenging career in the field of hospitality so as to enhance my quality of sharp analization, visualization and effective planning which can be of cutting edge advantage in the progress of the organization so as to rise to the level, where I should share greater responsibilities and giving my best to the organization.
Experience :
Industrial Training from DALMIA RESORTS , GOA
1999 :
Joined as HOT at CLARKS GROUP OF HOTELS , NOIDA .
Headed the F&B Production Since Jan 1999.
2000 :
RAS RESORTS PARK INN (Sarovar Group of Hotels ) SILVASSA
100 Rooms. Two Banquet hall, Coffee Shop, Specialty Restaurant.
As H.O.T, promoted as C.D.P. Till Sept 2002
2002 – 2004
SUN VILLAGE , GOA ( D’ souza Group ) .
135 Rooms with One banquet hall, one Coffee Shop and One Multi-cuisine Restaurant.
Joined as C.D.P. Served till Sept 2004.
2004 -- 2006
FORT AGUADA BEACH RESORTS ( TAJ GROUP) GOA.
Joined as D.C.D.P served till Sept 2006
2006 -- 2008
Country Club India Limited :
Country Clube De Goa. Anjuna.
5* Category Boutique Hotel with well appointed 46 luxury rooms.
Country Club India Ltd having 125 Hotel resorts and Clubs all over India and in International destinations like Maldives and Srilanka.
Joined Country Clube De Goa Anjuna.As Sous Chef & promoted as Ex Chef
2008 -- 2009
SUN CITY RESORTS :
110 rooms with five out lets joined as EX. CHEF (01/04/ 08 ) in north GOA served till
31st oct 2009
Presently Working as EXECUTIVE CHEF with WHISPERING PALMS BEACH resort in North Goa from 2009 till NOV date. ( 106 rooms )
Job Profile :
Planning and implementation of all the day to day operations.
Recruiting manpower for effective and smooth services.
Direct interaction with customer for providing them with better food
Listen to customer grievances and act accordingly.
Conduct training for effective customer satisfaction.
Develop and Standardize new recipes in order to add variety to the F & B outlets
Professional Qualification :
Diploma in Hotel Management & Catering applied Nutriation from Confederation of Tourism, Hotel and catering management Services. From D.S.M.S , Durgapur 1999.
REFERENCE
DEBASISH CHANDRA
Prabir Kumar Saha (G.M OF RADISSON , KHAJURAHO )

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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4366214
Date & Time : 13th Jul 2011 10:56 AM (UTC)
IP Address : 114.143.127.103
Browser Info : Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; SV1; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729)
Predicted Country : India

[Guest]

R E S U M E
JOB APPLY FOR : EXECUTIVE CHEF
WORKING EXPERIENCE 17th Years +
Express Inn **** Business luxury hotel Nasik Maharastra as Executive Chef From
01-12-2009 to till Date working
China Gate Fine Dinning Restaurants Pvt. Ltd as Executive Chef from 15-01-2008
To 20–10-2009 (Mumbai)
Royal Caribbean international ******* Luxury cruise Miami Florida, New York U.S.A
As Chef De Partie Form 05-07-2001 to 06-07-2007
Hotel Orchid***** as Commis II Form 01-02-2001 to 30-06-2001 (Mumbai)
Director of Royal Oman Police Place in (Muscat) Gulf Demi Chef De Partie
Form 21-07-1999 to 29-12-2000
Mars Fine Dinning Restaurants Pvt. Ltd. As Demi Chef De Partie
Form 27-12-1995 to 30-06-1999 in (Mumbai)
Hotel the Kamat Plaza **** as Commis Form 13-08-1994 to 11-09-1995 (Mumbai)

HIGHLIGHTS OF PROFESSIONAL EXPERIENCE :
17+year’s professional experience as a chef in international cuisines Experienced in culinary design and presentation Skills include special menu creation, food cost analysis, budgeting and inventory control and purchasing.
I Maintain quality control of food , Maintain food cost effectively responsible, Training in the kitchen department , Menu planning , recipe development ,Trial and demonstration presentation , Promotion & Street food festival “Khau Galli” Make a various menu for al’a cart & banqueting. + O D C

EDUCATIONAL QUALIFICATION
U G Mash yam palpa collage in the year of 1991 NEPAL
MS- Word computer course from Nasik Institute Maharastra
I have done UNITED STATES PUBLIC HEALTH & HACCP food safety program at Royal Caribbean international cruises Miami Florida U.S.A. from 2001 to 2006
I done STW – 95 & fire fighting
I have studded American culinary training certification program Level 1 at Royal Caribbean international cruises Miami Florida U.S.A. from 2004 to 2006