Sous Chef, Banquets Chef Mumbai : BJN Hotels Ltd

[mariammal]

Sous Chef / City Chef / Specialized Chef (2 nos for each cuisine) Pan India

* Requirement : Specialization in North Indian / Continental/ Chinese/ Tandoor/ Banquets/ Pantry/ Italian/ Mediterranean cuisines.
* Qualification : Diploma holders from recognized hotel management institutes.
* Experience : Relevant Experience in any of the cuisines for 6 – 8 years.

Banquets Chefs (2 nos) – Mumbai / Delhi

* Requirement : Independent Banquet operations handling different cuisines & volume.
* Experience : 6 - 9 years.


Outlet Banquet Chef/ Asst Banquet Chef/ Regional Chef/ Sous Chef / CDP/ Jr.CDP (2 nos each) – Pan India

* Requirement : Relevant Experience in different cuisines.
* Experience : 5 – 15 years.


About us :
In just 12 years, the BJN group has established a successful chain of multi-cuisine restaurants that have served up a culinary feast to food lovers across India.
The group was founded in 1998 by P.B. Nichani (PBN), a visionary whose dream was to set up a chain of fine dining restaurants across India. PBN dug deep into his personal capital to pursue his dream.
The group’s first taste of success came with Angeethi, the `asli dhaba’. Since then, there has been no looking back, and the group today has 23 brands of 40 restaurants in the six cities. All the restaurants have attracted steady footfalls and have a loyal costumer following.

Contact us
BJN Hotels Ltd.,
Anugrah Bldg.,
Gulmohar Cross Road No. 8,
JVPD Scheme,
Juhu,
Mumbai – 400 049.

Apply here:
http://www.bjngroup.in/careers.html

[Guest-IJT]

PRAKASH.E.
E-Mail : prakashmechjj AT gmail.com

My long-term career objective is to be a successful engineer in professional and challenging organization that fully utilizes my skills and attitude towards the mutual development of both the organization and me.

Academia
Degree Institution University/ Board Year of Completion Percentage obtained
B.E (Mechanical Engg.) J.J. College of Engg. And Technology, Trichy. Anna University April 2010 69
H.S.C NHSS, Mannargudi. State Board April 2006 78.9
S.S.L.C GHSS, Peraiyur. State Board April 2004 65.2

Executive Summary
o Areas of expertise include AUTO CAD 2008, PRO-E.
o Good knowledge in Engineering Design & Development.
o Have a good interpersonal skills ability to work well with others.

Additional Qualification
o Attend in-plant training in Sri Motors, Mannargudi.
o Industrial visit at L&T Switch gear and Ashok Leyland.
o Active member of MESA and Decoration Committee member in MASS’09.
o Done a project#1 “Thermal coating barrier on four stroke petrol engines”.
o Done a project#2 “Design and Fabrication of CAM Follower” during VIth semester.
o Won a prize in drawing competition in college level.

Technical Exposure
Modelling : AUTOCAD 2008
PRO-E Wild fire-2
Packages : MS office products.

[kpbansod]

CURRICULUM VITAE
KAMLESH BANSOD

E-mail kpbansod AT gmail.com


PROFESSIONAL SUMMARY
Results-driven Management Executive with Multi cuisine and opening experience in five star international chain hotels. Strong leadership skills in international buffet ,Menu Engineering, cost controlling, Indenting, Forecasting Budget, Job allocation, Annual Appraisals, Training of the staff, Inventory/Materials management and constant improvement through creative innovation. Computer literate with MS-DOS, Windows & Internet. Ability to quickly and easily learn new techniques and adapt to new environment. Fluent in English, Hindi and Basic Arabic

Operational Experience :
- PRESENTLY WORKING AT “HOTEL SOFITEL PONTE 16”, ACCOR GROUP MACAU, CHINA,
From 24th October 2010 till date as a sous chef.
- I HAVE WORKED WITH “ SONESTA BEACH RESORT & CASIONO” ( 700 ROOMS WITH 11 OUTLETS)
From 1st October 2010 till date as a senior sous chef
MAJOR RESPONSIBILITIES :
- In-charge of Tandoori restaurant with 70 covers capacity.
- Responsible for opening of the restaurant, drafting menu, selecting staff, ordering of materials, setting SOPs, standardizing recipes.
- Responsible for training of staff, maintaining food safety and hygiene by strictly following Haccp rules.
- Responsible for overall smooth operation of a restaurant and directly reporting to Executive chef.
- HOTEL SOFITEL (ACCOR GROUP), Sharm El Sheikh, Egypt.
Joined as a Chef-De Partie from February 2003 and promoted
As a Senior Sous Chef until September 2010.
MAJOR RESPONSIBILITIES :
- Chef In charge of Rangoli Indian Restaurant of 100 cover, situated in the heart of the city. Average cover per day 150
- Re-launching restaurant with the concept of Indian Cuisine- Tandoori and curry.
- Change menu quarterly by keeping guest preferences through continuous guest engagement.
- Departmental trainer for all kitchen staff and HACCP Training.
- Coordinating special theme nights, festival, buffet and group set menus.
- Maintain profitability of outlet to support overall hotel operation. Control equipment & food costs. Ensure par stock level are maintained, develop & implement cost saving & profit enhancing measures.
Responsible for brigade of 8 staff.
- J. W. MARRIOT, MUMBAI, As a Commis-I from September 2001 to February 2003
MAJOR RESPONSIBILITIES :
- Shift in charge of Indian main kitchen.
- Contributed effectively as an Indian cook in Coffee Shop buffet having capacity up to 350 covers.
- Transferred to banquet kitchen serving capacity up to 5000 pax, responsible for cooking, miss-en-place, requisitioning and reusing of leftover in best hyegine way in order to maintain food cost.
- Creatively followed and execution of menu and overall functioning of Indian Kitchen with a team of 25 staffs.
- OASIS BY THE SEA Company, SAMARKHAND INDIAN
Restaurant, Sultanate of Oman as a Commis-I since September 2000 to Aug 2001.
MAJOR RESPONSIBILITIES :
- Joined as a re-opening team member.
- Shift in charge of Indian restaurant with 85 covers, average cover per day 120 pax.
- Responsible for requisitioning, receiving materials, proper storing and using them as per hygine standards.
- Arranged successfully so many food festivals and theme nights.
- HOTEL THE OBEROI , MUMBAI as a Commis from
January 1991 to August 2000.
MAJOR RESPONSIBILITIES :
1-Training in all major kitchen departments.
2-Following training schedules and instructions from all seniors.
3-Monthly rotation from a-la-carte kitchen to banquet kitchen.
4-Assisting daily kitchen operation.
AREAS OF EXPOSURE AND EXPERTISE :
- Hands on cooking Indian Cuisine –Curry and tandoori.
- Experience in a-la-carte and banquet operations.
- Strictly adhering to HACCP rules to maximize hygiene system in order to create safe and accident free work environment.
- Strong leader with positive attitude, building strong team, doing lateral service, highly motivated.
- Build strong relation with guest by providing personalized excellent services.
- Develop and update guest profile.
- Providing high quality and decently presented dishes to enhance the mystique.
- Worked as a Celebrity chef for many famous bollywood film stars, ambassadors, ministers, also cooked special food for Honorable president of France Mr. Sircozi in Sofitel hotel, Sharm-El-Sheikh.
Production Experience :
- Experience in preparing Indian curries and gravies of (Banquet & A-la-carte), managing and leading food festivals programs.
SPECIAL ACHIEVEMENTS :
1) Joined as Chef de Partie & being promoted as Senior Sous Chef.
2) Increased the monthly sale of the outlet by planning different themed food festival.
3) Recipient of the best employee for outstanding performance.
4) Done the opening and food promotion of Indian Restaurant for Sofitel, Agadir, Morocco.
5) Successfully done HACCP training
EDUCATIONAL & PROFESSIONAL QUALIFICATION
- Pass trade apprenticeship from oberoi hotel Mumbai
- Pass HSC from Mumbai University.

[Guest]

NARAYAN DUTT NAUDIYAL
E-mail : naudiyal2 AT gmail.com
EXECUTIVE CHEF :
A skilled Culinary Professional with more than 19 years of total work experience in food preparation for banquets, hotels Restaurant and Lounge / Bulk Cooking experience.
Six Years International experience. Four years Six Month Qatar Airways In Doha Qatar, One Years Five Month Travel food services in Muscat Airport in Oman,
KEY AREAS OF EXPERTISE :
- Menu Design / Development
- Staffing / Training / Instructing
- Catering / Banquets / Events / Conferences
- Dining / Kitchen Operations
- Comprehensive knowledge of all aspects of culinary arts, cooking skills and techniques.
- Kitchen Design / Layout
- Customer Relations / Guest Relations
- Supervision (Front / Back of House)
- Have excellent managerial ability and have managed various teams with great efficiency.

CORE STRENGTHS :
- Superior leadership, coaching, and team building skills.
- Familiar with safety and sanitation guidelines and procedures.
- Passion for food with good physical stamina.
- Efficient in cost control while preparing delicious quality healthy food and thereby giving profit to the organization as well as satisfaction to customers.
ACHIEVEMENTS :
CERTIFICATE OF ACHIEVEMENT
- – Best Employee of the year 2001-2002 in the Orchid Hotel Mumbai
- Food Cost control award the Orchid Hotel by C.M.D of Kamat Hotels (India) Limited. 2004
- VVIP Flight ( Indian Prime Minister ) very High Standard Food & Services Qatar Airways 17th Nov 2008 in Doha Qatar
- Outstanding Performance award I P L ( Indian premier League)Session 2010,
- VVVP Flight Arab Summit and Latin American Conference Doha Qatar 2009 High Standard Food and Services

PERSENT WORKING :
COMPANY NAME : SVEDA RASTAURANT LOUNGE & BANQUET Mumbai India Sep 15-10-2012 –
Executive Chef
Sveda Restaurant, 120.Cover, Restaurants.80.Cover. Lounge 1000 Banquet. Conferences hall
Key Responsibilities
- A key player in the organization responsible for managing plethora of responsibilities.
- Leadership ability / Team work skills / Work independently without direct supervision
- Understanding of how to develop and implement business strategies
- Thorough knowledge of company history, culture, identity and goals
- Ability to work well with all levels of management, executive leadership and support staff
- Directly responsible for Food & Beverage Operations – Food Quality and Service
- Able to supervise a large staff of middle management and support staff.
Responsibilities included :
- Maintaining the standards of food products and dishes i.e., portion size, quality, garnishes, cooking methods and hygiene standards.
- Daily stocking taking of raw materials
- Interacting with the guests and taking their feedback every day,
COMPANY NAME : TRAVEL FOOD SERVICES, Muscat (OMAN) April 2010 –Sep 2011
Executive Chef
Operated Muscat International & domestic Airport (Shalalaha) Eight Out Let Curry Kitchen, idli.com, Irish House, Automatic Restaurant, (Lebanon)
- Menu Design and Development
- Preparation of good-looking yet cost effective menus
- Food Cost control
- Catering related matters on the entire
- Selection of catering & house-keeping crew, training, planning of weekly menu.
- Budgeting, purchasing and inventory controls on all vessels.
- Ensure highest quality of food & hygiene standards are maintained on all the.
- Taking care of special V.V.I.P. guests on board
COMPANY NAME : GRAND CUISINE Mumbai India November 2009 – March 2011
Executive .CHEF
Operated, J K Banquets Praba Devi 400 people Sitting (Copper Chimney and Thacker Catering)
Job Responsibilities
- Meeting of food quality targets by setting clear standards and objectives in food production.
- Preparation of good-looking yet cost effective menus.
- To take daily inventory, fill out food requisitions and follow control systems, which will ensure quality and portion consistency.
- To ensure the correct set-ups are completed for the outlet and that line preparations are checked and ensure proper usage and cleanliness of all food preparation equipments.
- To be innovative and creative in preparation and presentation styles of food in line with new concepts.
- Creating a kitchen environment that awards ideas, team spirits and achievement of goals.
- Interviewing, recruiting and building of quality kitchen and service teams to perform operational tasks.
- Organizing and planning of kitchen and service operations in order to ensure effectiveness and a smooth flow of work.
- Implementing, supervising and operating of accurate and practical stock and cost control programs.
- Ensuring wastage and loss are kept at a minimal level in order to achieve good financial results.
- To perform other tasks and projects as assigned by hotel management and staff.
Getting feedback from the guests on the services provided,
COMPANY NAME : QATAR AIRWAYS Doha Qatar May 2005 – November 2009
Sr. Chef De Party
QACC (Qatar Aircraft Carting Company) is a Subsidiary Company of Qatar Airways, one of the fastest growing airlines. Amiri Flights, Lufthansa and several other foreign airlines.100 Designation everyday 45000 Thousand Meal Everyday Production,
Job Responsibilities
- Daily preparation of meals for Amiri the King and his family members.
- Daily 38000 to 45000 people food services and above.
- Ensure very high standards of cuisine.
- Accompany His Majesty on all foreign trips.
- Ensure highest hygiene and sanitation procedures are followed.
- V.V.I.P. People Indian food made by me,
- Making Recipe Indian Menu presentation,
- Organizing and planning of new menu & kitchen,
- Maintaining the standards of food products,
COMPANY NAME : THE ORCHID HOTEL (Kamat Hotel Limited Mumbai India) June 1999 – May 2005 Chef De Party
THE ORCHID', which is Asia's first Eco-Friendly Five Star Hotel, was opened. to public on world tourism day 27th September 1997, is operational with 221 room and 12 suites, Kamat Hotels (India) Limited
Boulevard Coffee Soup
Experience grandeur and utmost elegance when you visit The Boulevard, a 24 hours coffee shop located on the first floor serves delicious Indian, Continental and Asian cuisine. Surrender to the extravagance of our lavish Breakfast, Lunch, Dinner and Midnight Buffets.
Job Responsibilities
- Operations of all outlets such as the Coffee Shop Permit Room and the Pool-Side, Banquets Conferences etc.
- Preparation of meals for. V.V.I.P world Wight cricket teem
- Ensure very high standards of cuisine.
- Accompany His Majesty on all foreign trips.
- Ensure highest hygiene and sanitation procedures are followed.
- Making Recipe Indian Menu presentation,
- Organizing and planning of new menu & kitchen,
- Maintaining the standards of food products,
COMPANY NAME : R, K, H, S ( Radha Krishna Hospitality) Reliance Surat India February 1997 – May 1999
Demi Chef De Party
Rad¬hakr¬ishna Hos¬pi¬tal¬ity Ser¬vices Pvt. Ltd.is the Indian Leader in the food & allied ser¬vice indus¬try. We believe in lead¬ing the mar¬ket through supe¬rior cus¬tomer sat¬is¬fac¬tion and sus¬tain¬ing long term & prof¬itable rela¬tion¬ships with clients & part¬ners
V, V, I, P 48 Room Gust House and Eight bungalows Mr. Ambani Family (Reliance Gust House)
Job Responsibilities
- Making Food mr. Ambani and Sr. corporate Staff
- Food Cost control
- Organizing and planning of kitchen and service operations in order to ensure effectiveness and a smooth flow of work.
- food quality and standards
COMPANY NAME : OBROI AIRPORT SERVICES MUMBAI India November 1995 - December 1996
Coomi Cook
Mumbai International & Domestic Airport
COMPANY NAME : ESSAR OIL LTD MUMBAI India October 1993 - November – 1995
Coomi Cook
REFFRENCE : One
Name : Mr. Sanjay Malkhani
Position : head of operations production at panindia Foos Solutions pvt ltd
E mail id sanjay.malkhani AT gmail.com
REFFRENCE : Two,
Name : Sudhir Pai
Position : Executive Chef Holiday inn Hotel
E mail id Sudhir.pai AT ihg.com

EDUCATION :
S.S.C Government High School Utter Pradesh 1992
HOBIE
- Travelling
- Movies
- Very adventurous as far as food is concerned. Visiting various new restaurants, exploring new flavors, ideas and demands of diners.
- Cooking Food
PERSONAL DATA
- Email naudiyal2 AT gmail.com naudiyalnarayan AT yahoo.co.in
- Date of Birth 15/04/1975
- Place of Birth Uttaranchal
- Marital Status Marred
- Nationality Indian
- Passport No : H422522
- Passport Issue : Doha Qatar
- Passport Ex : 08/08/2019