Hotel Sahara Star Mumbai : Sous Chef

[muthukalee]

Sous Chef

Department : F & B PRODUCTION

Location : Mumbai

Job Description : Sous Chef for Bakery & Pastry (Male Only)

No. of Vacancie(s) : 2

Qualification : Graduate/Diploma in Hotel Management & Catering Technology

Annual Salary Range : 300000

Required Skills : Hotel Management & Catering Technology

Experience : 9 - 10 years

Joining Period : 4 months

About us:
Sahara Star, the flagship hotel of Sahara India Pariwar, is poised to be one of India’s most desirable destinations. Well-appointed rooms, suites, service apartments complimented by specialty restaurants add to the charisma of the hotel. Three levels of parking that can easily accommodate over 750 cars add to the convenience. The hotel reflects unmatched luxury with its picturesque tropical lagoon that looks up to the world’s largest pillar less clear-to-sky dome of its kind. Flora & Fauna finds abode here with India’s largest marine aquarium, home to many wonders of marine life.

Contact us:
Hotel Sahara Star
Opp Domestic Airport
Mumbai 400099
Telephone:+91 22 39895000
Toll Free:1800 226 645
Facsimile:+91 22 39895001
E-mail:reservations@saharastar.com
http://www.saharastar.com

[Amit Krishna Rao]

Hi I would like to apply for the post of Sous chef in your Esteemed hotel.
Pls consider my application for the same.
looking forwardfor your reply.

Regards
Amit Rao

[Guest]

worling in taj groups of hotels as executive chef .apling for the post of executive chef /executive sous chef in mumbai. if suitable position pl cal my mobile OR mymail id
kanti.prasad@tajhotels.com ph. no.
thanking you . hoping your favourable reply.

[Guest]

E-mail id : sanjeetkpandit AT yahoo.co.in
Managerial Experience-
Over 7 years of experience in the hospitality sector, not only in my core competence area but also other departments, proved successful in handling of variety of kitchens. Experienced in developing and following up on service standards and operational policies, handling food quality and maintaining of certain amount of food cost. Good technical knowledge, interpersonal skills and a sound temperament to tackle different situations.
Core Competencies include-
1. Continental kitchen expertise.
2. Handling coffee shop operations.
3. Handling banquet kitchen.
4. Menu planning.
5. Food cost control.
6. Innovation.
7. Training.
8. Employee management.
9. Requisitioning and indenting.
Organizational Experience-
The Orchid. An Ecotel Hotel.
The Orchid is Asia’s first five star ecotel hotel. Its a business hotel which is adjacent to the domestic airport, which boasts of 245 luxurious rooms, Boulevard-the coffee shop, two specialty restaurants called The south of Vindhyas which serves cuisines from the 9 peninsular states of India and Mostly Grills, situated on the roof top serves exclusively grilled fare, Merlins-a karaoke bar, banqueting space for 900 people and The Gourmet Shop- a cake shop.
Detailed Professional Experience__________
Currently handling Secret Ingredients, a multicuisine restaurant as head chef at Pune since April 2011.
The Orchid, an Ecotel Hotel, Mumbai March 2009-March 2011
Sous Chef
- Responsible for Coffee Shop buffets serving 126 covers, banquets and Á la carte orders at various outlets. Launching of new menu and ordering of raw material for the entire food production department.
- Responsible for Commis, Apprentice and Trainees
- Handled kitchen operations at The Lagoona Resort from April 2008 to June 2008 at Lonavla.
- Presently handling Main kitchen operations since April 2009.
- Departmental trainer for food and beverage production since January 2009
- Responsible for procuring of food and beverage supplies on day-to-day basis from suppliers through WIN HMS, Shawman and Tycoon software.
- Handled coffee shop operations from March 2008 to March 2009.
The Orchid, an Ecotel Hotel, Mumbai Aug 2004 - Jul 2006
Kitchen Management Trainee
- To understand and manage all the aspects of the Hotel and groom as manager by undergoing hands-on training and management inputs.
Gate Gourmet, In-flight Catering, Mumbai May2002 - Oct 2002
Industrial Trainee
- To understand the day-to-day operations and undergo hands-on training in the various departments (stores, packing, kitchen) and sections (bakery, continental) of the catering establishment.
Additional Professional Experience__________
- Banqueting for Corporate clients at Leela Business Park, Mumbai.
- Oversaw the Mango Magic, food festival by menu planning, organizing and supervising under the guidance of Chef Chandrakant Shetty.
Executive Chef, the Lotus Suites, Mumbai.
- Member of the food production team for the Italian Food Festival at Rizvi Academy of Hospitality Management and Catering Operations, Mumbai.
- Participated in the Chef Competition held at Rizvi Academy of Hospitality Management and Catering Operations, Mumbai.
Education__________
- Rizvi Academy of Hospitality Management and Catering Operations, Mumbai
- American Hotel and Lodging Educational Institute, Illinois
Dual Diploma in Hospitality Management and Hotel Administration (with Honours), 2001-2004
- Mithibai College, Mumbai University, Mumbai
Bachelor of Science, Major in Botany, 2000-2001
- Rizvi College Of Arts, Science And Commerce, Mumbai
Higher Secondary Certificate, Science, 1997
- English High School, Mumbai
Secondary School Certificate, 1995
Extra-Curricular Activities__________
- First prize for musical skit in Hotel Annual day
- Participant in Juhu Beach Clean-up Drive
- Active participation in College Food Festivals at Rizvi Academy of Hospitality Management and Catering Operations 2001, 2002 and 2003.
- Cookery shows done on E TV and NDTV MARATHI channels.
IT Skills__________
- Windows 98, XP
- MS Office (Word, Excel, PowerPoint)
- Lotus Smart Suite
Languages__________
- English
- Hindi
- Marathi
- Konkani
Interests and hobbies__________
- Volley Ball, Music and Swimming

[Guest]

CURRICULUM VITAE
SANKET MAHENDRA SONAVANE
E-mail Id. :sanketsonavane AT yahoo.com
CAREER OBJECTIVE :
My ideal organization would be where I am able to pursue mutually beneficial carrier path by implementing my skills and knowledge to enhance the quality and service of organisation.
EDUCATIONAL QUALIFICATION :

Exam Year Name of Board/University Name of Institute Class
T.Y.H.M. 2010-11 Mumbai
B.V.I.H.M.C.T. Appearing
S.Y.H.M. 2009-10 Mumbai
B.V.I.H.M.C.T. Second class
F.Y.H.M. 2008-09 Mumbai
B.V.I.H.M.C.T. First class
H.S.C. 2007-08 Maharashtra
RMV Jr. College First class
S.S.C. 2005-06 Maharashtra
SRV School Second class
EXPERIENCE :
Successfully completed Industrial Training from “LEELA KEMPENSIKI MUMBAI”.
Attended waiting in Five Star Hotels.
Have done service in college festivals and theme dinner “Goachi Jatra” and “Zaika Punjab Da”.
EXTRA CURRICULAR ACTIVITIES :
Participated in state level Aatya-patta & Kho-kho tournament.
Have got” Best Student Award” in Junior College.
Taking part in College Activities.
HOBBIES :
Collecting Information related to food & beverage services.
Playing Carom, Cricket and Kho-kho.
AREA OF INTEREST :
FOOD & BEVERAGE SERVICE.

[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.
Personnel details :
Mr. Sujan Paul
Father’s Name : Mr.Susanta Paul
D.O.B. : 2ND January 1975
Height : 5’6” / Weight : 80Kgs.
Marital status : Married
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.
- Presently reduced food cost from 31.5% to 19.5% (The Golden Retreat Hotel). Haldia.
- Commenced is the “The Golden Retreat Hotel” as an Executive Sous chef in August ‘2006
and now promoted as an Executive Chef.
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.
- 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.

[kpbansod]

Dear sir/madaam,
i have like to apply for sous chef position in your organisation.i have vast experience of indian food such as curry,kebabs. pls look at at cv & if you have any suitable post pls let me know
culinary regards
kamlesh

[Guest]

- Strong customer orientation with an established record of providing excellent service to ensure complete customer satisfaction.
- Excellent communication, networking, interpersonal & decision making skills.
- Strong for conflict resolution skills, Recognised as a creative/capable problem solver with the ability to face challenge ahead on.
- Outstanding leadership skill, with an ability to build, lead, mentor and motivate teams to work cohesively towards the overall achievement of organizational goals.