StarWood Hotels India Mumbai : Pastry Chef

[Admin]

Pastry Chef
Job Number: 60116988


Description
Shoud have atleast 2 years of experience heading hte pastry team, candidate with overseas experience will be prefered

Qualifications Hotel Managment

Primary Location
:India-Maharashtra-Mumbai-The Westin Mumbai Garden City

Schedule :Full-time
Shift :Day

You need to be registered to apply online:
http://www.starwoodhotels.com/lemeri...tml?country=IN

[Admin]

le royal meridien chennai guindy chennai : waiter
Company Name : le royal meridien chennai
Company Location : guindy chennai
Designation (of vacancy) : waiter
Company E-mail ID : gmc@leroyalmeridien-chennai.com
Company Website : www.leroyalmeridien-chennai.com

Job Description, Candidate Profile, Company Profile, Company Address :

1 GST Road, St Thomas Mount Chennai, Tamil Nadu 600 016 India Phone: (91)(44) 2231 4343

[Guest-IJT]

Dear sir/madam,
i have done B.Tech. in food technology in 2010.
Now searching for job. please reply if vacancy is there.
thanks.

my resume

Ankit Baliyan
Date of Birth: Ist ,feb , 1989
B.Tech (Food Technology), Bundelkhand University, Jhansi
Address
Vill – Tughlakabad, Mohalla- kuan, New Delhi-44
Mobile: +91 9899349157
MailID: ankit_baliyan06 AT rediffmail.com
CAREER OBJECTIVE
To carve out a niche for myself in food industry by applying my knowledge and, working in a challenging & competitive environment, thereby contributing to the growth of self and that of the organization.
PROFESSIONAL QUALIFICATION


- Pursuing B.Tech in ‘Food Technology’ from Bundelkhand University batch (2006 -2010)
EDUCATION

Degree Institute University Year %age
AISSCE Birla senior secondary school, Pilani(Raj.) CBSE 2005 76
AISSE Rishikul vidyapeeth, sonepat(Har.) CBSE 2003 82


ACHIEVEMENTS
- NCC ‘A’ certificate holder
- Participated in national mathematic olympaid contest

SUMMER TRAINING
- In Jumbo International (one month)
- In Nirula’s (one month)

LANGUAGES KNOWN

- English
- Hindi
Date: (Ankit Baliyan)
Place:

[Guest]

Resume
Name : Siddharth Anand

E-Mail : chefsiddharth AT gmail.com
Current :Sous Chef Bakery and Pastry
With 2 years experience in every aspect of Bakery and Pastry operation. Expertise in :
Planning & Execution
Decision Making
Food : Production and menu planning
Quality Control
Managing relationships with Guests
A keen strategist with expertise in setting up and managing entire operations with key focus on profitability by ensuring optimal utilization of resources.
Strategic business sense, uncompromising work ethic, and natural sincerity have helped create consistency in work and have won loyal support and motivation of Guests as well as staff. Skills in developing relationships with other departments to ensure smooth operations. Entrusted with the accountability of handling the operation with maximum contribution.
Proficient in developing & streamlining systems with proven ability to enhance operational/ administrative effectiveness and meet operational goals within the cost, time & quality parameters.
Effective in a core leadership role revitalizing internal groups, building & managing client relationships, and training/ mentoring teams to outperform themselves and competition.
Managing activities right from the conceptualization stage to the execution; involving finalization of technical specifications, procurement, progress monitoring and quality.
Facilitating new menu development initiative with key focus on Quality, Cost; developing new foods in conformance to pre-set specifications.
Implementing HACCP to prevent contamination in the food processing and solving problems in order to eliminate the non-value added activities and complexity reduction.
Eliminating wastages while enhancing production efficiency and productivity.
CAREER CONTOUR
Sous chef Bakery and Pastry : with 2 year experience in Novotel Hyderabad and Convention center


Planning & forecasting the operations and quality standards to achieve desired results.
From 2009 till date (1 year 11 Months) achieved growth beyond my KPI.
Proactively worked towards driving quality activities in coordination with novotel.
Lead an extensive team of operations people for :
New menu development.
Following training process and schedules.
Finalization and monitoring effectiveness of SOPs.
Involved in developing new vendors across AP in accordance with defined parameters. To plan, aid, support and define SOP’s.
Entrusted with addition responsibility of :
Conducting promotional activity at Deli (Pastry shop).
Chef de partie :May 2006 till April 2009 in Novotel Hyderabad and Convention center
Ensure food philosophy is maintained with a standardized product.
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Ensure HACCP procedures are followed and clear records are kept at all times.
Ensure the highest standard in preparation of food production and delivery.
Exceed guest expectations in quality and service of food products.
Demonstrated abilities in menu planning and designing, staffing and planning the annual leaves and weekly roastering in support with sous chef of the department.
Significantly contributed towards the implementation of new menus
People Management
Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level.
Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
Financial Management
Oversee the stock take and stock rotation for the assigned section.
Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.
Operations Management
Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times.
Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef.
Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef.
Promote an environment of team work to facilitate the achievement of department and ACCOR objectives.
Monitor quantity and quality of food products for the assigned section to ensure compliance with ACCOR standards.
Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.
Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times.
Training; coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintains relevant documentation for training needs and completion of sessions.
Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members
Played a key role in :
Conducting various food festivals and theme nights at 'Square' the Multicusine restaurant .
Conducting promotion in ''deli'.
Participating in team for organizing high profile banquet funtions organised by major corporates like microsoft , dell etc and high profile functions by major politicians and celebrities
CAREER IN PAST
Commis : June 2003 – November 2004 with Trident Gurgaon:(Part of the Pre-opening team)

Steered functions in as Commis chef and was responsible for the mainly Bakery operations.
Managed for HACCP hygiene and sanitization standards in the hotel.
Menu Planning for the daily operations.
Placing the orders to maximise utilization.
Controlling the cost and work closely with the Chef de parties on the P&L statement analysis.
Duties and Responsibilities :
In charge of Bakery section, Banquets, out door catering.
To maintain food cost at 21.5%* Follow training plans and implement.
Responsible for the hygiene of the department
Handling guest complaints and feed back
Food presentation and portioning
Trainee Grand Hyatt Delhi, India 1999 – 2000
Apprentice Plaza Athene Paris, France 2005 – 2006
EDUCATION / OTHER COURSES
Schooling : Kerdriya Vidyalaya Andrews Ganj, Delhi 1998-2000
Diploma in Hotel Management :Institute of Advance Management, Kolkata 2000-2003
Degree in hospitality Management Queens Margaret University Collage 2000_2003
Edinburgh, Scotland,
Diploma in pastry Le Cordon Bleu Paris, France 2005 - 2006
CERTIFICATES
Won a bronze medal in National level culinary challenge in Delhi.
Won a chef competition in Novotel Hyderabad.
Represented Delhi state in judo and won gold.