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"Working in Le Royal Meridien Beach Resorts & spa as a Sous Chef, Muti-skilled, Multi-tasking, Menu planning, Budgeting & Costing. Certified Kitchen Trainer, Certified in HACCP Level-3, Certified P.I.C.
Goal is to excel my career with expertizeness and continuous exertion of my innovative skills in this hospitality industry through my educational and professional skills."
Le Royal Meridien Beach Resort & Spa - Dubai, United Arab EmiratesF&B kitchenApril 2010 - Now · 8 years and 8 months
JOB PROFILE - Worked for Pool & Beach & Shades (Sports Bar) kitchen - • To assist the Executive Chef plan the yearly food revenue budget & the desired food cost. • To plan & implement formal on the job training for all Kitchen department personnel. • To ensure that all kitchen staffs follow SOP, Standard recipe, Food quality standards. • To ensure HACCP, high standards of personal hygiene & personal safety are followed. • To ensure all staff are aware of Revenue, Budget, Forecast & Food cost. • Maintain all documentations HACCP audits, LRA Audit, Clifton Audit or DM Audit. • To conduct daily briefings to ensure that the department receives all information. • To manage the preparation, presentation of food to the highest quality, wastage control. • Ensure Par stock, Stock Rotation & FIFO/FEFO is followed. • To monitor & check guest satisfaction and to follow up with constructive resolutions. • To ensure Chillers and Freezers temperature is been monitored, documented & correct. • To ensure and monitor that all equipments are been cleaned and maintained regularly. • Maintain Documented Standard recipes, food allergens, product description, actual cost.
Chef de partie
Le Royal Meridien Beach Resort & Spa - Dubai, United Arab EmiratesF&B kitchenAugust 2007 - April 2010 · 2 years and 9 months
JOB PROFILE - Worked for Main kitchen, banquets & Sea-breeze kitchen (a-la-carte ) • Responsible for the daily kitchen operation & duty roster. • Ensure cleanliness hygiene standard following by team. • To ensure food preparation, presentation, quality & standard are followed. • Ensure that kitchen equipments are clean and in proper working condition. • Maintains waste at minimum, portion control, food cost control. • Assists Chef in menu planning , executing and plating new recipes. • To ensure a high hygienic standard of cleanliness is maintained in the kitchen. • To ensure all Health, Safety Hygienic documentations are recorded and filed. • Ensure HACCP & stock rotation (FIFO/FEFO) of products are followed.
Chef de partie
Radisson Blu Media City Dubai - Dubai, United Arab EmiratesF&B kitchenDecember 2005 - June 2007 · 1 year and 7 months
Worked for Media-Lounge , Icon bar & Room-service with 244-Rooms, buffet-breakfast and a-la-carte, banqueting & cocktail parties. JOB PROFILE • Follow SOP, Standard recipe, Duty roster, market & store list • Supervise daily operations of the hot kitchen, Cold kitchen and Butchery. • Menu planning, organizing, plating, executing, quality control, cost control. • Monitor staff grooming and maintain high personal hygienic standards. • Maintain kitchen safety environment , free from any kind of Hazards. • Ensure HACCP procedures are followed and clear records are maintained at all times. • Control par stock taking and follow rotation of items (FIFO/FEFO)
Demi chef de partie
Dubai Marine Beach Resort and Spa - Dubai, United Arab EmiratesF&B kitchenNovember 1998 - November 2005 · 7 years and 1 month
Worked in the Main kitchen (Taverna Kitchen) handling breakfast buffet 500+, lunch buffet 200+ and theme nights 250+. Worked in the Beach Bar kitchen, the Italian kitchen (La Cappana), Arabic kitchen (Al-Qasr), Room service kitchen, Discotheque (Tropicana), Butchery and Banqueting too. JOB PROFILE • Preparation of different kind of international cuisine for buffet & TDH menu. • Follow up day to day operations of the Main kitchen, Cold kitchen and Butchery. • Run and organize the kitchen in absence of the chef de partie. • Maintain HACCP, & best hygienic practices & clear records are maintained. • Oversee par stock and stock rotation of items.
Park hotel kolkata - Kolkata, IndiaF&B kitchenNovember 1995 - November 1998 · 3 years and 1 month
Worked in the Main kitchen in both hot and cold kitchen banqueting. Worked in breakfast a-la-carte (Residence) Indian section, saucier section & butchery. JOB PROFILE • 3rd In-charge of day to day operations. • Helping in Continental, Cold, Hot, Breakfast & Indian section. • In-charge of all store item & vegetables, helping in mise-en-place. • Taking care of requisition for the same • Implement HACCP standards & following hygienic standards. • Part of HACCP Team.
Quality Inn - Kolkata - Kolkata, IndiaF&B kitchenApril 1994 - September 1994 · 6 months
Successfully completed my 6-months Industrial training , part of my 3-years Hotel Management Diploma course. Got trained in the continental section, cold kitchen, hot kitchen, breakfast a-la-carte, banqueting kitchen and butchery section as well.
3-years Diploma in Hotel Management & applied nutrition & catering
Birla Institute of Technology - Department of Hotel Management & Catering TechnoApril 1993 - April 1996
HindiNative or fluent100%
BengaliNative or fluent100%
EnglishNative or fluent100%
- A team player
- Basic in computers
- Controlling food cost
- Creative menus
- Far Eastern cuisine
- Fire & safety training
- French cuisine
- Handle complain guest
- Hospitality sense
- Indian Cuisine
- Italian cuisine
- Knowledge of food
- Managing a team
- Menu costing
- Mexican cuisine
- Native english
- On the Job training
- Planning menu
- Prepare menus
- Strong guest care
- Strong hospitality
- Support team