The Residence Hotel & Convention Centre Mumbai : Sous Chef

[mariammal]

Name of the company : The Residence Hotel & Convention Centre
Location of the company : Mumbai
Designation : Sous Chef

Candidate Requirement :
** Excellent Presentation skills using current trends of culinary.
** Have the ability to prepare fine dining dishes and menus.
** Have the ability to create contemporary Indian dishes and menu.

Job Specification :
1) Overall incharge of Banquet Operations, Multi Cuisine Restaurant & IRD
2) Menu Planning for special functions
3) Responsible for the Kitchen Operations including training of new staff
4) Responsible for Control of Food Cost

Website : http://www.theresidencehotel.com

How to Apply : Send your resume to hr@ramadapowai.com

Address of the company :
The Residence Hotel & Convention Centre
Before Vihar Lake, Powai,
Mumbai 400 087. INDIA

About the company :
Residence Hotel, a trendy business hotel, is about convenience, comfort and style. 10 minute drive from Mumbais International airport, this luxurious hotel is located at the foot of small hills, a lush locale with 14 acres of green paradise. . It is located 6 kms. from the International Airport, 10 kms. from the Domestic Airport and is in close proximity at Hiranandani Gardens, SEEPZ, Bombay Exhibition Centre, NSE Ground, L&T and MIDC.

General Instructions :
1) This is a job / career / vacancy / recruitment posting from The Residence Hotel & Convention Centre at Mumbai for post of Sous Chef.
2) For more details refer company website of The Residence Hotel & Convention Centre.
3) You can send your resume / CV to the careers e-mail id of the company (The Residence Hotel & Convention Centre).
4) Source of this info is the company website / internet on the date of publishing.

[Guest-IJT]

R E S U M E

Mittal Megharaj Bansode
Jay Shree Samarth CHS,
C / 302, Anand Nagar ,
Din Dayal Cross Road,
Dombivili (West) – 421202,
Thane MS.
Residence No : 95251-2487603
Cell No : 9869397671 / 9969888473.
Email ID : mittal.bansode@gmail.com

EDUCATIONAL QUALIFICATION :
B.COM passed successfully in second class from Mumbai university in march 2008
H.S.C passed successfully in second class from maharashtra board in feb 2004
S.S.C passed successfully in second class from maharashtra board in march 2002

PROFESSIONAL QUALIFICATION:
Diploma in International Airlines and travel Management
- Fare Construction
- World Geography
- Computer Reservation System

Appeared for IATA UFTAA Foundation
ADDITIONAL COURSES :
MS-CIT passed successfully iin distinction from msbte in july 2005
TALLY versions (7.2 to 9.0) passed successfully from tally academy in sept 2007

COMPUTER SKILLS :
Operating Systems : Windows 98 / XP / 2000
Database Known : MS-Access / FOXPRO
Packages : MS-Office

PERSONAL DETAILS :
Date of Birth : 28th September 1986
Nationality : Indian
Proficiency in Languages : English , Hindi , Marathi (Mother Tongue) .

[Guest]

CIRRICULUM VITAE
MR.RUSHIKESH A. RANE
Email id :-rushikeshrane AT yahoo.co.in
Objective :
To utilize my skills and put in my best effort by having positive attitude towards
The organization & also accepting challenges and bringing involvement in the
Decision making process.

Professional Experience :
SHOBHA, MULTICUISINE VEGETARIAN RESTAURANT, MUMBAI
- A fine dine multi cuisine vegetarian restaurant, located in the close proximity to
Business districts of central and south Mumbai serving a complete vegetarian menu.
A Restaurant for people who believe in Quality Food.
Designation : - Working as an Executive Chef since 2nd January ’10.
Responsibilities :-
- Working as in charge of the main kitchen
- Planning menu for the restaurant& outdoor catering
- Recruiting Staff for the restaurant
- Setting up the kitchen
- Planning out for the outdoor caterings and Banqueting.
- Taking necessary training for the staff
- Maintaining hygiene as per standards set, maintenance issues
VEG ALWAYS, MULTICUISINE VEGETARIAN RESTAURANT, MUMBAI
- A fine dine multi cuisine vegetarian restaurant, located in the close proximity to
Business districts of central and south Mumbai serving a complete vegetarian menu.
Designation : - Working as a Sous Chef since 1st June ’08 to 31st December’09.
Responsibilities :-
- Working as in charge of the main kitchen
- Planning menu for the restaurant & banquets
- Setting up the kitchen
- Planning out for the outdoor caterings and Banqueting.
- Taking necessary training for the staff
- Maintaining hygiene as per standards set, maintenance issues
ITC GRAND CENTRAL, THE LUXURY COLLECTION, MUMBAI
- One of the finest five star deluxe hotels in Mumbai, tallest in India, is located in the close proximity to business districts of central and south Mumbai. About 300mts away from the erstwhile residence of the governor, this newest landmark in the city reflects the mixed heritage of the colonial past and modern present. Graced with beautiful interiors and a unique courtyard, the hotel’s ambience is abundant English charm amidst caring Indian hospitality.

Designation : - Worked as Commi-1, at the Hornby’s Pavilion, the coffee shop from Oct’05
Till May’08.
Responsibilities :-
- Working as shift in charge
- Checking the buffet at the coffee shop
- Playing the Ala Carte orders
- Maintaining hygiene as per standards set, maintenance issues
- Taking required training for the staff
- Making guest relations & incorporate guest feedback.
Educational Qualifications :
- Correspondence Cookery course from Nageshakar Memorial Institute of Hotel Management, Kolhapur in the year 2005.
- Diploma in Hotel Management from Nageshakar Memorial Institute of Hotel Management, Kolhapur, passed out in the year 2005.
- (BCom) from MD College of Arts, Science & Commerce- Mumbai University, passed out in the year 2004.
- (HSC) from MD College of Arts Science & Commerce- Maharashtra Board, passed out in the year 2001.
- (SSC) from RM Bhatt English medium High School, Mumbai- Maharashtra Board, passed out in the year 1999.
-
Training & Experience :
- Three months industrial training at ITC Grand Central, The Luxury Collection, Mumbai.
- Active participation at Empower Camps held at Kolad.
Skills & Knowledge :
- Specialty in Continental, Thai, Indian Food. Making Pizzas, making new innovative dishes. Specialist in Ala Carte dishes.

[Guest]

Dear Sir/Madam

i am looking for the post of sous chef

Regards
Chef Rajbir

[Guest]

C. KARTHIKEYAN
Email : karthik_taj AT sify.com


DESIRED POSITION : Sous Chef
EMPLOYMENT HISTORY
1. Employer : HOLIDAY DAY VILLA DOHA
Period : FEB 18 2011 TO TILL DATE
1, Takeing responsible of indian kitchen..

2, Duty in charge of kitchen staff.
3, Responsible of al carte and banqute kitchen.
1.Employer : IndianCorner Restaurant, Martin-treu-str 46,
90403 Nurnberg, Germany. Tel : 0911-2110652.
Period : Aug 2009 to Aug 2010 (1 years)

Position : Speciality Chef


- I am responsible and Chef In charge of the kitchen
- I am responsible and accountable and Ordering for the Kitchen.
- Responsible for monitoring, managing the kitchen operations.

2.Employer : Taj Madras flight Kitchen Pvt Ltd,
Associate of Taj Group of Hotels. India (5 Star Hotel)
6, Officers Lines, 272, G.S.T. Road, Pallavaram.
Chennai 600 043.Tamilnadu, India. Ph : +91 44 5522 1100
Period : 16th Oct 2003 to August 2009 (6 years)
Full Time 48 hours/week
Position : Chef de partie

Achievement : 1. Best improved caterers award on 2005.
For individual performers for Indian kitchen.
2. Live show for Singapore Airlines on 2007
at Taj coromandal ,Chennai.
3. Received recognition award of
“The best employee of the year 2007-2008”

4. Visit to Malasiya to shown them live
cooking show to the LSG kitchen
chefs & thought them all new menus
about south & north Indian .
on 4 Aug. 2008.

3.Employer : Gold Mine Hotels
19, Jawaharlal Nehru Road, Koyambedu,
Chennai 600 107,Tamilnadu, India. Ph : +91 44 2475 2865
Period : 17th Dec 2001 to 30th Sep 2003 (2.9 years)

Position : Cook
4.Employer : Tulasi Restaurant
11, College Road, Chennai-600 006.
Tamilnadu, India. Ph. +91 8272119
Period : 17th June 1996 to 30th Nov 2001
Position : 17th June 1996 to 31st July 1998 as Trainee
01st Aug 1998 to 30th Nov 2001 as Assistant Cook.
EDUCATION
1. Certificate : Advance Diploma in Catering Technology

Issued by : Small Industries Service Institute
(Ministry of Small scale Industries, Government of India)
Medium of Institution : English
Year of Pass : June 2003
Duration : 15th July 2002 to 25th June 2003 -Weekly 25 hours
Subjects Studied :
Period Subjects Covered
I year
(July 2002 – June 2003) Food Production, Food &Beverage Service, Human Resource Management, Front Office Management, Nutrition & Dietetics, House keeping, Food & Beverage management, and Practical.
2. Graduation : Bachelor of Economic (B.A) From University of
Madras.
INTERESTS
Meeting people from different cultures and countries/Traveling,
Swimming/ Learning New Things Training/ Riding.
I hereby declare that the information given above is true to my knowledge and belief.
Place : Chennai
Date : C.KARTHIKEYAN