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About me
Dear Sir/ Madam,
My name is Burges Chinoy and I am currently an Executive Chef with Rotana Hotels & Resorts for the last 9 years in UAE. I am a versatile chef with pre-opening as well as operational experience. My professional experience has prepared me for a key position in a Food and Beverage Culinary operation. More than fifteen years of experience has included Food and Beverage operation, cost control, organization, food hygiene training, payroll control, and employee relation. My experience includes extensive tenures in India, Africa, Middle East and an exposure in Malaysia.
My management style is based upon the belief that the difference between a profitable operation and a marginal one is the ability to control food and payroll costs at the same time.
My career has now led me to seek a position in a worldwide management company. Training is where I excel and I have left legacy of training modules for food preparation operations, I have been a part of it. I train the supervisors, and staff to see things from the eyes of the customers. My workshops with my supervisors prepare them for the tasks ahead and help them to be responsible and future chefs. From physical image programs to intensive food preparation operations and control, my objective is to develop a team of responsible, productive, motivated, and result oriented individuals, who believe as I do, that there can be no compromise when it comes to service and quality.
I draw from my practical knowledge and skill to work with my fellow Chefs to develop outstanding menus for restaurants that range from signature haute cuisine to local style trendy dinners to entertainment outlets to ethnic specialty restaurants.
As a catering professional, creativity is a hallmark of my production and I particularly excel in areas demanding the unique spectacular and the importance of hygiene in food preparation following HACCP.
I am looking forward to hear from you soon. Being a part of your organization and proving my worth is my aim.
Thank You
Culinary regards
Burges. K. Chinoy
Experience
23 years and 10 months
-
Executive Chef
Rotana Hotels - Dubai, United Arab Emirates
F&B kitchenAugust 2009 - Now · 14 years and 8 months -
Executive Sous Chef
Kempinski Hotels - Zanzibar Town, Tanzania
F&B kitchenJuly 2006 - June 2009 · 3 years -
Senior Sous Chef (Head Chef)
Oberoi Hotels & Resorts - Navi Mumbai, India
F&B kitchenJune 2000 - July 2006 · 6 years and 2 monthsStarted from Kitchen Management trainee and worked my way up to Head Chef Level
Languages
6 languages
-
Gujarati
Native or fluent
-
Hindi
Native or fluent
-
English
Native or fluent
-
Marathi
Professional working
-
French
Limited working
-
Swahili
Notions
Personal information
Nationalities
-
Indian
Skills
3 skills
- Kitchen Management
- Pre opening
- team managment
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