1. PRASAD N. METRANI
Cell No. 08552939520 Email ID-prasadmetrani@gmail.com
CHEF (SPECIALISED IN CONTINENTAL- MODERN EUROPEAN, INDIAN, ARABIC CUISINE)
APPLICATION FOR POST OF EXECUTIVE SOUS CHEF
 B.Sc in Hotel Management & Catering Technology from Institute of Hotel Management, Hyderabad,
Andhra Pradesh from year 2003-2006.
 Taj Management Trainee specialized training for Culinary with Taj Group of Hotels Resorts & Palaces
for 2 yrs from 2006-2008.
 Experience of Chef from last 9 yrs with specialization of Continental, Indian and Arabic Cuisine.
OBJECTIVE
 To work hard and become Successful Professional in a fast growing company.
 To work in a Professional environment and learn things from Experienced & Professional people
 To achieve Goals and Targets of the employing company.
 To obtain a Position in an organization that values Innovation and forward thinking.
 To seek career challenges keeping in view my past achievements and future goals. And to set
new industry benchmarks with innovation, creating new products and constant research to
achieve the same
SIGNIFICANT STRENGTHS
 Trains subordinate staff on proper use of machinery and equipment, and cleaning of it on a
regular basis.
 Has a minimum of intermediate food & hygiene skills.

2.  Train and motivate all his subordinates on a regular basis.
 Establishes and maintains effective employee relations.
 Takes control of the daily ordering for the kitchen, keeping par stocks in all areas of the kitchen
and stock rooms.
 Informs on a daily basis the direct supervisor on all relevant information on operational and personal
matters, including information which does not require the Head Chefs action.
 Checks Preparation sheets and sees to it that all section items for restaurant are prepared on time and meet
quality and quantity standards.
 Takes proper inventory of all food items in his section.
 Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
 Performs duties common to all supervisors and other duties as maybe assigned.
 Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.
 Supervises and participates in the preparation of food for service.
 Make daily production list for his section.
 Produce with his staff all products according to standard recipes.
 Observes and tastes all food being cooked, samples all food before it is served.
 Attends training sessions and conducts training sessions for excellence.
 Reports any equipment on the section which needs repair or maintenance.
 Supervises preparation of assigned foods for the different subsections.
 Ensures freshness and suitability of products used by the section and that they are stored properly.
 Menu Engineering, Preparing ,Food Cost Report, Buffet Profitability, Planning Food Promotion
Calendar, Recruitment, Department Meeting Presentation,
 Knowledge for PNL/ GRR (Gross Revenue Report).
 Attending Morning Meeting with Excom/SLT"s.
WORK HISTORY
 PRESENTLY WORKING WITH WESTIN, KOREGAON PARK, PUNE AS CHEF DE CUISINE FROM
JANAURY 2015 TILL DATE- BANQUET CHEF, HANDLING OPERATIONS FOR 45000 SQFT. OF
BANQUETING IN WESTIN LAWNS & 10000 SQFT OF BANQUETING IN WESTIN INSPIRATIONS.
 WORKED WITH WESTIN, KOREGAON PARK, PUNE AS CHEF DE CUISINE FROM SEPTEMBER 2013
TILL DECEMEBR 2014- CHEF DE CUISINE FOR SEASONAL TASTES, KANGAN- ALL DAY DINING &
INDIAN SPECIALITY RESTUARANT.
 LEELA PALACE, CHENNAI, INDIA FROM MARCH 2013 TILL SEPTEMBER 2013 AS A SOUS CHEF-
ARABIC CUISINE OPENED ARABIC SECTION IN CITRUS AN ALL DAY DINING IN LEELA PALACE
BANGALORE.
 SEABOURN CRUISELINERS, SEABOURN ODYSSEY, NASSAU, USA- NOVEMBER 2012 TILL
JANUARY 2013. CHEF – 1st CONTRACT
 Worked as Saucier 1 (Roast, grills, Sauces) in month of November 2012 in Main Galley which was
operational for 300 guests during lunch and dinner operations. Main job responsibilities included the
roasting, grilling of meats, finishing of sauces.
 Providing all mother sauces to satellite operational specialty kitchens like Colonnade, Patio Grill &
Restaurant 2 for lunch and dinner operations.
 Making roasts on daily basis as per the cyclic menu of particular cruise as discussed by executive chef for
Colonnade lunch along with respective accompaniments. Preparation for dinner operations along with the
subordinate Saucier 2.
 Worked as Chef Tournant- Taking care of Stocks like Veal Stock, Beef Stock, Lamb Stock, Chicken stock,
Tomato sauce on daily basis and maintaining the quality of same for better product. Preparation of
Vegetarian dish for lunch and 2 Vegetarian dishes for dinner operations for 300 guests in Main dining.

3.  TAJ BENGAL, KOLKATA ,SOUK- SPECIALITY EASTERN MEDITERREAN, PRE OPENING TEAM,
SENIOR CHEF DE PARTIE & SOUS CHEF April 2009 –September
2012
 TAJ BENGAL, KOLKATA (THE HUB- INTERNATIONAL FOOD THEATRE) July 2008 -April 2009,
SENIOR CHEF DE PARTIE
TAJ MANAGEMENT TRAINING ( 2006-2008)SPECIALIZATION DETAILS:
Trained with various restaurants in Taj Hotels as a part of specialization phase
 Taj Mahal Palace & Towers, Mumbai- 5 months
Souk- an Eastern Mediterranean Specialty
 Taj Land’s End, Mumbai- 2 months
Masala Bay- Contemporary Indian Specialty
 Taj Krishna, Hyderabad- 2 months
Firdaus- Indian Specialty along with Hyderabadi Delicacies
 Taj President, Mumbai- 2 months
Trattoria- Italian coffee shop
 Trained under many brand restaurants of Taj Group of Hotels like Orient Express, Masala Art, Tea House of
August Moon, Machan, Chambers- Taj Mahal, Kafe Fontana.
 Brief Exposure of working in flight catering was done at Taj Sats, New Delhi for 20 days in various sections.
PROGRAMMES ATTENDED:
 Spirit of Taj for building up the relationships for the better inter departmental coordination.
 4 days HACCP Programme attended at Taj Palace, New Delhi during Taj Management training in year 2007.
 2 days Workshop for Internal Auditor Course ISO 22000:2005.
 Attended a workshop of Pairing of Food with Wine with world renowned wine sommelier Magandeep
Singh in Year 2009 at Taj Bengal, Kolkata.
 Workshop for PIT and Tata Business Excellence Module with Ms. Brinda Sherman at Taj Bengal, Kolkata in
year 2010.
 Certified Internal Auditor for Taj Group of Hotels by Bureau Veritas on ISO 22000:2005. Eligible for
conducting Hygiene Audits in Hotels.
 Worked with Turkish, Syrian Master Chef’s to specialize in their regional cuisine
 Attended a tour to Sula wine yards, Chateau D’ori in Nasik for better knowledge for wine, various varieties
of grapes and climatic conditions in which they are grown.
 Attended workshop arranged for executives regarding dealing with guests, Standard phraseology, Body
Language conducted by Mrs. Pervin Bhasin, a Mumbai based consultant.
 Was a part of Wine and Food Pairing of Middle Eastern Food with Australian wines at Souk with French
Sommelier Maxmellion
 Was a part of inter college Chef Competition member in Institute of Hotel Management Catering
Technology and Applied Nutrition, Hyderabad.
 Won a quiz Competition at Asan Memorial College, Jaldampet, and Chennai in year 2005.
 Was Role Model for month of April, May & June 2009 in Taj Bengal for Better Handling of Kitchen and
guiding the new chef’s in hotel.
 Won Times food Guide Award for the year 2010/ 2011 consecutively 2 years in category of Best
Mediterranean Restaurant, Souk in city of Kolkata.
 Took part in various extracurricular activities carried out by Human resources Department of Taj Bengal
like Grooming Catwalk, Mock tail Competition, Cafeteria Adoptions.
 Was selected as Best Groomed Male for Month of January 2012 in Taj Bengal, Kolkata.
 Certified Taj Departmental Trainer and responsible for training session for staff to impart proper cuisine
knowledge, internal processes.
 Team member & Internal Auditor for handling the ISO22000 for maintaining the hygiene conditions of
kitchen. Work under the guidelines of Johnson Diversey

4. RECOGNITION, EVENTS, ARTICLES & SURVEYS:
 Was featured in FINANCIAL CHRONICLE, KOLKATA on 26th August 2009 for cooking up with Chef
Pradeep Rosario of KK fusion, with Metro Cash and carry for launching their personal brand of
Mediterranean products for supply.
 Was featured in TELEGRAPH KOLKATA on 21st Septemeber 2010 for STREET FOOD OF DAMASCUS.
 Was featured in Hindustan times for August 2011 in Article named Souked out written by Kolkata based
well known business man and politician Mr. Sundeep Bhutoria.
 Was featured in GRAPHITI, TELEGRAPH KOLKATA in October 2011 for article named UNIQUE
MEZZE’S written by well-known food writer Mr. Rahul Verma.
 Was featured for TELEGRAPH INDIA on 16th June 2012 for new menu launch of Souk along with launch
Macallan whiskey specially designed for Taj Group of Hotels along with General Manager Mr. K.
Mohanchandran & Executive Chef Sujan Mukherjee.
 INTERNATIONAL EXPOSURE WITH GRAND EXECUTIVE CHEF OF TAJ GROUP OF HOTELS CHEF
HEMANT OBEROI to Dubai, Istanbul, Morocco for restaurant survey. Surveyed almost 36 restaurants
 Featured In PUNE MIRROR FOR ARTICLE ON PEACOCK CUPCAKES themed on Republic Day on 26th
January 2014.
 Featured in Times of India Magazine Foodista done by Chief Editor Mr. Diniar Patel for article of LIFE IN
GLASS on Smoothies.
 Awarded for Manager of Quarter-1(2014) @ Westin Pune, Koregoan Park by General Manager Mr. Sujeet
Kumar.
 Launched MEDITERREAN NIGHTS @ SEASONAL TASTES ALL DAY DINING IN MONTH OF MAY
2014 covering up regions of Middle Eastern countries and Mediterrean countries.
 Featured In DNA for an article on ATHENS TO BEIRUT in one platter, for launch of Mediterrean Nights.
 Featured in TIMES OF INDIA & PUNEKAR for month of June 2014 for Mediterrean Nights.
 Reviewed by KAREN ANAND for Mediterrean Nights in Times of India in Month of July 2014.
 Wrote an Article for SPA MANTRA (Editor- Urmi Vaz) on SUPERFOODS and its BENEFITS, May 2014.
 Wrote an Article for GOLDEN SPARROW PUBLICATIONS for tweaked and innovated MASTANI of
Pune
 Featured in CRÈME MAGAZINE (Fashion & Lifestyle Magazine) of Pune for Category of CHEF
CORNER’s by editor in Chief, Preeti Verma.
 Was Featured for CELEBRITY CHEF COOK OUT @ PUNE FARMERS MARKET HOSTED BY KAREN
ANAND
 Was Featured IN INDIAN EXPRESS, PUNE ON 9TH AUGUST 2014 FOR AN ARTICLE ON GREEN TEA
and its uses for Cooking.
 Was Featured IN SUNDAY TIMES, PUNE ON 7TH SEPTEMBER 2014 FOR AN ARTICLE ON ONAM
SPECIAL RECIPES.
 Launched MORROCAN FOOD FESTIVAL @ SEASONAL TASTES ALL DAY DINING IN MONTH OF
OCTOBER 2014 covering up regions of Fez, Marrakech, Rabat, Casablanca & Tangiers.
 Awarded for Manager of Year (2014) @ Westin Pune, Koregoan Park by General Manager Mr. Sujeet
Kumar.
PERSONAL INTEREST:
 Interest in Philately& Numismatics
 Listening Music, Reading Cookery Books.
 Watching Movies
 Playing Cricket
ACADEMIC QUALIFICATION:
QUALIFICATION INSTITUTE UNIVERSITY/BOARD
B.Sc in Hotel IHM, Hyderabad, Andhra IGNOU( 2003-2006)

5. Management Pradesh
PERSONAL DETAILS:
Residential Address Trimurti CHS Ltd.,`
Bldg. No. A-4, Flat No. B-11, Avadhoot Nagar,
Shivaji Road, Opp. Subway,
Dahisar (East),
Mumbai - 400 068
Nationality Indian
Mobile Number 09765410997/ 08552939520
Email-id prasadmetrani@gmail.com
Date of Birth 03rd January, 1985
Marital Status Married
Sex Male
Languages Known English, Marathi, Hindi, Bengali
Total Work Experience 9 yrs+
CTC( Present) 12.40 Lacs PA (INR) CTC
Passport Details F8927827 Date of Expiry: 22/06/2016
References 1. Chef Anirban Dasgupta- Executive Chef, Vivanta Taj
Guwahati, India. Contact No. 07353759083
2. Chef Shashidhar Vijapure- Banquet Chef, Leela Chennai
Contact no. 08939840990
3. Chef Sujan Mukherjee- Executive Chef, Taj Coromandel,
Chennai. Contact no: 08939978964
Place: Mumbai
Date : 03 / 07 / 2015
MR. PRASAD N. METRANI