Bikanervala Foods Pvt Ltd Gurgaon : Executive Chef

[Rajkumargautam]

Bikanervala Foods (P) Ltd. Gurgaon : Executive Chef

Designation: Executive Chef
Experience: 5 - 7 Years
Location: Gurgaon

Job Description:
INCHARGE OF ALL KITCHEN OPERATIONS,MENU PLANNING, & STANDARDIZATION OF RECIPES.QUALITY CONTROL ,& PROMOTIONS INVENTORY CONTROL. COST CONTROL, INNOVATION IN FOOD PREPARATION & PRESENTATION.GOOD LEADERSHIP SPECIALIST IN NORTHINDIAN ITEMS,NAAN,TANDOOR.

Desired Candidate Profile:
CANDIDATE SHOULD SHOULD BE A BHM HAVING MINIMUM 5-7 YEARS OF WORK EXPERIENCE IN REPUTED RESTAURENT ,STAR HOTELS.EXPERTISE IN WORKING IN FAST-PACED, HIGH-TECH ENVIRONMENTS
MUST HAVE ABILITY TO MANAGE PEOPLE.
MUST POSSESS EXCELLENT COMM. SKILL

Company Profile:
WE ARE A FMCG COMPANY MANUFACTURING AND MARKETING VARIOUS KINDS OF SWEETS,NAMKEENS & SNACKS HAVING CHAIN OF RESTAURENTS & CHAT CAFES IN BIG CORPORATES.

Address:
Bikanervala Foods (P) Ltd
A-28 LAWRENCE ROAD INDUSTRIAL AREA BRITANNIA
CHOWK NEAR WAZIRPUR DEPOT
NEW DELHI,Delhi,India 110035

Website: http://bikanervala.com, http://bikano.com

Keywords: executive chef

[Guest-IJT]

CURRICULUM VITAE
Madhu sekhar.Dadi, Ph. No. +91 9611668606
D-8,
SAR COMPLEX, E-mail: madhusekhar_ame380 AT yahoo.co.in
MARATHAHALLI,
BANGALORE-560 037,

Objective:
To pursue a challenging career in the field of AVIATION with a progressive organization that gives scope to update my knowledge and skills in accordance with the latest technologies
Personality:
- Willing to learn, hard working and highly motivated.
- Innovative, adaptable with keen scene of commitment.
- Sound academic backdrop and through update of knowledge from time to time.
- Thirst to stretch to achieve the aimed goal.
Education Qualifications:
- 10 + 2 (math’s, physics and chemistry) with 62 %.
Technical Qualifications:
- Two and half years of institutional training in Aircraft Maintenance
Engineering at FLYTECH AVIATION ACADEMY
Computer no.: E- 050-19906
Achivements:

- Passed Paper - i (Civil Aviation Requirements) AME License
Examination
- Passed Paper-ii (General Engineering & Maintenance) AME License examination
Work Experience:

- Total Aviation Experience 1YEAR 10MONTHS
- General Aviation Experience of 3 years in FLYTECH AVIATION
ACADEMY, Hyderabad
- Assembly and disassemble of HS 125 Aircraft in New Delhi airport. And
also associated carried out transit, daily inspection, and 400 hours check
- Assisted in carrying out A/C trade work like wheel replacement fueling of
A/c servicing of engine and airframe system of the above A/c.
- Worked as a trainee Technician in Go Airlines on A320-231 with
IAEV2527E-A5CFM56-5B4 engines, carried out routine checks and
Inspections.

- Currently working in HAL CAM HANGER JET AIRWAYS on ATR-72,500 fitted with PRATT& WHITHNY ENGINE.

Personal Profile:
Name : Madhu Sekhar.Dadi
Father’s Name : Sri Jagga rao.Dadi
Gender : Male
Maritural status : Single
Nationality : Indian
Languages Known : Telugu, Hindi, and English
Native Place : Visakhapatnam
Passport NO. : B 1900631
Contact Address : Madhu Sekhar .Dadi
Door No. 35-25-25
Gavara, khanchara palem
Vishakapatnam-7, A.P.
Ph. No. +91 9611668606
Email:madhusekhar_ame380 AT yahoo.co.in

I declare that the above particulars are true and correct to the best of my knowledge and belief and I can produce documents whenever necessary.

Place: Signature of the Candidate

Date:
D.MADHUSEKHAR

[Guest]

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
Postal Address : 69, Ramkrishnagarh, p.o-Italgacha, Kolkata-700079, 24 pgs (n)
W.Bengal
Academic Qualification :
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.
Worked proficiency : Basically strong in continental and Italian cuisine, and good skill in Indian, Tan door and Chinese, Thai, Mexican, maditerian, oriental cuisine and larder department.
Language proficiency : can fluently communicate in English, Hindi and Bengali.

General Qualification :
- 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.
Achievement :
Got appreciated letter and best employee award from So-dexho Pass India Private Ltd. Bangalore, 2005.
Job experience :
- 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.
Present Status :
- 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.