Fortune Park Hotels Ltd Mussoorie Gurgaon : Sous Chef

[mskavi]

Position: Sous Chef
Location: Mussoorie
Brief: A team player and a motivator, with a minimum 12-15 years of relevant experience in reputed hotels, with specialization in Continental Kitchen and good knowledge of other cuisines. Should be HACCP certified.

If you are a young, dynamic, self motivated person with excellent communication skills and a team leader and come with formative experience in International / Domestic leading Hotel Chains, please send in your details within 7 days to Ms. Nandita Gupta - Head HR.

Fortune Park Hotels Limited,
ITC Green Centre,
Plot No.10, Institutional Area, Sector 32,
Gurgaon 122 001

or E-Mail to: career@fortunehotels.in

http://www.fortunehotels.in/Careers/submitresume.aspx

[Guest]

MOHAMMAD AHESAN
C-1035/1, Indira Nagar; Lucknow-16, up, India - Mob : +255786999039- Email- mahesan80 AT gmail.com

EXECUTIVE CHEF

Executive chef with more than ten yrs of culinary experience and strong management skills. Extensive experience in food inventory planning, training, Procurement and management on both national and international level. Thorough familiarity with wide assortment of international cuisine besides being specialized with Indian cuisine. Background in providing exclusive leadership, Training & development, menu planning, cost containment and customer service.


PROFESSIONAL EXPERIENCE

SERENA MOUNTAIN VILLAGE, Arusha, Tanzania April 2010-Present

Executive chef
Serena mountain village is one of the esteemed properties of Serena chain in city of Arusha with style of an English lodge. With exclusive fine dining restaurant and conference facilities, it is awarded best up country hotel by TN magazine for three years. Catering to mostly European & American clients, it’s of par excellence with over fifty thousand us dollar sales per month.
Oversee all kitchen operations including quality, execution and financial responsibility. Supervise 24- member team and manage recruiting, training, scheduling, inventory etc to ensure
*The quality of execution and presentation of the food served in as alacarte, set menus or banquets.
*Attention to individual need of every client with keeping close watch over any dietary requirements.
*To manage entire 24 member team with training, recruiting and development.
*Develop everyday set menus for lunch and dinners beside snacks, ala carte and regular banquet menus.
*To keep close watch on the quality purchase, indenting, orders and storing.
*Identifying suppliers who can deliver the best required quality with competitive prices.
*fulfilling norms of local and international hygiene and sanitation institutions and laws.
*To maintain the cost aspect in terms of both food, operating and labor against the set budgets.


SERENA GROUP OF HOTELS (TANZANIA) June 2007-March 2010

Group sous chef (Tanzania)
Serena Hotels are located in some of the world’s most exciting locations of the world. It’s a growing chain in over 8 countries and deals with hotels, luxury camps and resorts of which many are members of leading hotels of the world and small luxury hotels of the world committee. Responsible for
*Introducing & training of Indian cuisine and development of continental menus in all the nine unit properties of the group, in Tanzania.
* Assisting Serena Units in East African (Kenya, Uganda) countries when required.
* Introduced and developed Indian kitchen at Kampala Serena hotel (Member of Leading hotels of the world).

MOHAMMAD AHESAN page 2 of 3
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*To liaison with the individual unit managers and chefs to come up with new menus, trials and costing.
*Gauging and setting up standards for buffets. Furnishing required equipments and their training and inventory. *Manpower planning and management.
*To maintain and train for Hygiene and sanitation standards by liaison with different health and hygiene institutions for food handlers.
*Setting up suppliers and specifications for the dry and perishable food items for all units. *Assisting chefs and unit properties for special needs or functions.



The Arusha Hotel, Arusha, Tanzania Feb 2005 - May 2007

Senior Sous chef
Located at in the heart of Arusha city with 84 exclusive rooms, casino, 3 conferences, spa and big gardens for wedding and two restaurants is a busy hotel with metropolitan clientele
Responsibility included handling of
*Indian cuisine kitchen and gauging quality production in kitchen.
*Strong understanding of all functional aspects of kitchen and day to day operations.
* Kitchen inventory controls. Daily kitchen Requisitions and kitchen par stock controls.
* Daily orders for perishable and dry goods as per the set quality standards.
*Creating menus & specialty items with executive chef. Developing, analyzing and implementing new menus.
*Costing of individual dishes and different menus.
*Formulating buffet and banquet menus, assembling and presentation of the same.
* Keeping hygiene & quality standard up to the mark.


Hotel Gemini Continental, Lucknow, India April 2001 - Jan 2005

Chef de partie
Situated in the center of Lucknow city with sixty rooms, conference/banquet hall and a busy restaurant catering ala carte and buffet menus.
Was part of the opening team and started as line cook and further promoted to be cdp of continental section before going through all the vital stations.
Responsible for *complete preparation, assembling and presentation of the food.
*Indenting and receiving issues.
*Liaison with line cooks for the days preparation & menus in accord to exe chef.
*Prepare, monitor and execute the menus with set guidelines and standard.
*To maintain strict health, hygiene and sanitation in the kitchen.

Hotel Varanasi Ashok, ITDC, Varanasi, India year 1999

Trainee
Did training in kitchens for six months as part of the course in hotel management.
Underwent all major departments with two months under kitchen and all of its section.

EDUCATION

*Completed hotel management from Institute of hotel management & catering technology (IHMCT) College, lucknow. India first div in 2001
*Master in arts in English literature from Kanpur University, India as a private candidate in yr. 2001
*Completed 10+2 from Spring Dale College, Lucknow, India
First division in yr 1998


PERSONAL INFORMATION

Father’s name Mr. M.A. Qaiser
Working in Hindustan Aeronautics Limited HAL, India
Date of birth 08th January 1980
Marital Status Married
Homes address H.No. C- 1035/1, Indira Nagar, Lucknow-16, India
Correspondence PO box 2551, Arusha, Tanzania
Email- neosoul87 AT yahoo.com
Mobile +255786 999 039
Nationality. Indian.
Passport No. H4018695 Place of Issue : Zanzibar Date of issue: 12/03/2009 Country Residing: Tanzania

References Mr. Krishna Suri
General Manager, The Arusha Hotel, Arusha, Tanzania
Email- generalmanager AT thearushahotel.com
Mobile- +255787152016
Mr. Alok Shukla
Procurement manager, zamani Kempenski
Mobile- +255788830734
Email- alok.shukla AT kempenski.com

[Guest]

CURRICULUM VITAE
DEEPAK NEGI
E-mail id : deepaknegi101088 AT gmail.com
CAREER OBJECTIVE
To, utilize my Knowledge in the Hospitality industry for a better performance
In a work environment of latest technology, new trend and new challenges that provides platform
For growth and development of our mutual relationship.
AREA OF INTEREST
- Food production
PROFESSIONAL QUALIFICATION :
Completed Four year Degree course in Hotel Management from J.P.Institute of Hotel Management & Catering Technology, Meerut. (2006-2010)
INDUSTRIAL TRAINING
Organization Training Duration Department
MAJORDA BEACH RESORT, GOA Industrial Training 22 Weeks Food Production, front office, house keeping, F&B service

WORKING EXPERIENCE :
Worked in Hotel vits kaushambi
ACADEMIC QUALIFICATION :
S.NO QUALIFICATION BOARD YEAR
1. Completed Senior Secondary C.B.S.E. 2006
2. Completed Higher Secondary C.B.S.E. 2004
COMPUTER PROFICIENCY
- Computer proficient in MS windows
- MS office
- Internet
EXTRA CURRICULAR ACTIVITIES

- Successfully completed Trekking trip at School level held by Himalayan Institute (kullu Manali.
PROFESSIONAL SKILLS
- Excellent in computer so as to keep customers details by creating their own databases.
- Able to do work as per assignment.
SUMMARY OF ACTIVITIES
- Handled Indian kitchen of Hotel Blue Stone.

[Guest]

YOGESH JAITLEY
E-mail : yogeshjaitley AT gmail.com
________________________________________
OBJECTIVE
Seeking a challenging position in a reputed organization which provides opportunities for professional growth and advancement, and utilize the experience acquired in becoming a valuable team member in the field of Marketing.
________________________________________
PROFILE
- Self-motivated, hardworking and goal-oriented with a high degree of flexibility, creativity, resourcefulness, commitment and optimism
- Result oriented individual with strong analytical and interpersonal skills and a quick learner with high levels of adaptability and ability to take initiative.
________________________________________
EDUCATIONAL CREDENTIALS
Pursuing full time Program in National Economic Planning and Entrepreneurship (Leading to Masters in Business Administration)
Indian School of Business & Economy.
Name of Graduation degree B.B.A (2006-09)
JIMS (JaganNath institution of management studies), Rohini Sector-3, Delhi.
Class XII 2005-06
Shri Ram Senior Secondary School, Rohtak (CBSE)

Class X 2004-05
Shri Ram Senior Secondary School, Rohtak (CBSE)
Summer Internships
Title : Marketing Activities
Company : Rothenberger
Role : Intern
Duration : 2 Months

Projects Undertaken
Topic : Internet as a Marketing Tools
Methodology : Internet
Learning : Relationship between Internet and Marketing
Topic : An Ad Campaign for Promoting Bihar
Methodology : Own Creativity, Internet, Posters.
Learning : Learned how to make an Ad campaign
________________________________________
Work Experience
I have experience of 1 year as a Relationship Manager in NETAMBIT
I have experience of 6month for selling Vodafone connection
Extra Curricular Accolades
- Computer Software Course from Swastik Computer Institute from Rohtak.
- Participated in street selling competition, 1st year, MBA.