President Hotel Pune : executive chef

[Admin]

President Hotel
http://www.hotelpresidentpune.com

Keywords: executive chef

Designation: executive chef
Experience: 4 - 6 Years
Location: Pune
Education: UG - BHM - Hotel Management
PG - Any PG Course - Any Specialization,Post Graduation Not Required
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 18 Nov 2008

Job Description
Cooking and presenting food in accordance with quality standards, productivity standards cost controls and forecast needs.

Organizes and conduct meetings with the culinary team.
Supervise daily procurement and receiving procedures for all food

Desired Candidate Profile
executive chef

Company Profile
Hotel President is a 4 Star Property with 46 rooms, 4 banquet halls and a multi cuisine restaurant. It is located at the most prestigious residential area of Prabhat Road in Pune and is well known for its hospitality, excellent service and food.

Executive Name: Ms Shradha

Address:
President Hotel
34/11, Erandwane
Prabhat Road
Pune,Maharashtra,INDIA 411004

Email Address: hr@hotelpresidentpune.com

Telephone: 91-020-30255555

[koko3]

Thanks Man
Thanks Man

[Guest-IJT]

Name : SHAIK SHAIN SHA
Email : shabeeb31 AT gmail.com
Designation / Skillset : HEAD CHEH,SOUS CHEF, CDP

Resume :
Curriculum Vitae
Shaik Shainsha
HEAD CHEF,SOUS CHEF, CDP

Career Objectives/Personal Statement/Profile/Summary
I am a self motivated Individual who is flexible and can work efficiently in all sections of the kitchen, and I have gained extensive knowledge of the kitchen. I am hard working, reliable, trustworthy, eager to learn more skills, easy going with co-workers, work well under pressure, and have good management at kitchen level
Key Areas of Experience & Competencies
Cooking is my passion. I have wide knowledge of all sections in the kitchen and work on my own with efficiency, from kitchen maintenance to cooking short dishes. I can prepare most European, and, Indian, and Indian Tandoori cuisine.
Education/Professional Qualifications
04/1990 – 04/1991
Studied up to 9th Standard at Benhur High School, at Bangalore, Karnataka State, India.
Employment History
06/2010- till date
Employer/organisation - Brzeen Hotel, Riyadh (Saudi Arabia)
Position Grade - Head Chef
Type of organisation - Multi cuisine organisation
Role and responsibilities
I an responsible for the whole kitchen operation in Indian , continental and Arabian food as well as under taking orders and delivering hygiene food and over look the size and portion of the dishes maintain disciplinary order in the kitchen . train the trainees
08/2008– 6/2010
Employer/Organisation – Taveen caterers (India)
Position Grade -HEAD Cook, paratha maker, and cattering supervisor
Type of Organization - Multi Cuisine organisation
Role and Responsibilities -
I am responsible for cooking complete meals and individual parota making and Indian dishes as well as overseeing kitchen operations. In addition, I plans menus, determine size of food portions, and monitor and order supplies.
08/2007 – 08/2008
Employer/Organisation - New Kadai Restaurant (India)
Position Grade - Cook ,paratha maker
Type of Organization - Multi Cuisine Restaurant
Role and Responsibilities -
I am responsible for cooking complete meals and individual North Indian dishes as well as overseeing kitchen operations. In addition, I plans menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies.
07/2004 -- 08/2007
Employer/Organisation - New Kadai Restaurant (India)
Position Grade - Assistant Cook parota maker
Type of Organization - Multi Cuisine Restaurant
Role and Responsibilities –
I was preparing a variety of foods, including meats, main dishes, soups, salads,
vegetables, sauces, pastries and gravies. I assisted in the preparation of quick breads and kept the kitchen,
refrigerators and store rooms sanitary and orderly by cleaning utensils, equipment and work areas.
06/2003--06/2004
Employer/Organisation - Mughal group of restaurants (Sultanate Oman )
Position Grade - Pantry cook
Type of Organization - Multi cuisine restaurant
Role and Responsibilities –
I was responsible for preparing various dishes and souses involving chicken, beef, seafood and pastas including
overseeing the kitchen operation and planning the menus ,determining size of food portion, estimating
food requirements and coast and ordering supplies.
09/2001--06/2003
Employer/Organisation - Mughal group of restaurants Bangalore, Karnataka, India. )
Position Grade - Kitchen helper
Type of Organization - Multi cuisine restaurant
Role and Responsibilities –
I washed and peeled vegetables, removed garbage from containers every day, store supplies in refrigerators,
And cupboards and other storage areas.
Interests
Reading books learning new languages learning new recipes and bearing friendly to my colleagues
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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4352259
Date & Time : 9th Jul 2011 9:38 PM (UTC)
IP Address : 94.98.134.163
Browser Info : Mozilla/5.0 (Windows; U; Windows NT 6.1; en-US; rv:1.9.2.18) Gecko/20110614 Firefox/3.6.18
Predicted Country ;: Saudi Arabia