4714875231140Curriculum Vitae<br />KAMLESH BANSOD <br /> <br />Address201, SIDDHAKALA BLDG, 2ND FLOOR<br /> SAMEL PADA, BEHIND LITTLE FLOWER HIGH SCHOOL,<br /> NALLASOPARA (W) 401203 <br />Mobile0085362752429(Macau) 00912502402204(India)<br />Efirstname.lastname@example.org<br />D.O.B 23RD JUNE 1971<br /> <br />PROFESSIONAL SUMMARY<br />Results-driven Management Executive with Multi cuisine and opening experience in five star international chain hotels. Strong leadership skills in international buffet ,Menu Engineering, cost controlling, Indenting, Forecasting Budget, Job allocation, Annual Appraisals, Training of the staff, Inventory/Materials management and constant improvement through creative innovation. Computer literate with MS-DOS, Windows & Internet. Ability to quickly and easily learn new techniques and adapt to new environment. Fluent in English, Hindi and Basic Arabic<br /> <br />Operational Experience: <br /><ul><li>PRESENTLY WORKING AT “HOTEL SOFITEL PONTE 16”, ACCOR GROUP MACAU, CHINA,
I HAVE WORKED WITH “ SONESTA BEACH RESORT & CASINO” ( 700 ROOMS WITH 11 OUTLETS)</li></ul> From 1st October 2010 to 25th Jan 2011. As a senior sous chef<br />MAJOR RESPONSIBILITIES:<br /><ul><li>In-charge of Tandoori restaurant with 70 covers capacity.
Responsible for opening of the restaurant, drafting menu, selecting staff, ordering of materials, setting SOPs, standardizing recipes.
Responsible for training of staff, maintaining food safety and hygiene by strictly following Haccp rules.
Responsible for overall smooth operation of a restaurant and directly reporting to Executive chef.
HOTEL SOFITEL (ACCOR GROUP), Sharm El Sheikh, Egypt. </li></ul> Joined as a Chef-De Partie from February 2003 and promoted <br /> As a Senior Sous Chef until September 2010.<br />MAJOR RESPONSIBILITIES:<br />Chef In charge of Rangoli Indian Restaurant of 100 cover, situated in the heart of the city. Average cover per day 150<br />Re-launching restaurant with the concept of Indian Cuisine- Tandoori and curry.<br />Change menu quarterly by keeping guest preferences through continuous guest engagement.<br />Departmental trainer for all kitchen staff and HACCP Training.<br />Coordinating special theme nights, festival, buffet and group set menus. <br />Maintain profitability of outlet to support overall hotel operation. Control equipment & food costs. Ensure par stock level are maintained, develop & implement cost saving & profit enhancing measures.<br /> Responsible for brigade of 8 staff.<br />J. W. MARRIOT, MUMBAI, As a Commis-I from September 2001 to February 2003 <br />MAJOR RESPONSIBILITIES:<br />Shift in charge of Indian main kitchen.<br />Contributed effectively as an Indian cook in Coffee Shop buffet having capacity up to 350 covers.<br />Transferred to banquet kitchen serving capacity up to 5000 pax, responsible for cooking, miss-en-place, requisitioning and reusing of leftover in best hyegine way in order to maintain food cost.<br />Creatively followed and execution of menu and overall functioning of Indian Kitchen with a team of 25 staffs.<br /><ul><li>OASIS BY THE SEA Company, SAMARKHAND INDIAN </li></ul>Restaurant, Sultanate of Oman as a Commis-I since September 2000 to Aug 2001.<br />MAJOR RESPONSIBILITIES:<br />Joined as a re-opening team member.<br />Shift in charge of Indian restaurant with 85 covers, average cover per day 120 pax.<br />Responsible for requisitioning, receiving materials, proper storing and using them as per hygine standards.<br />Arranged successfully so many food festivals and theme nights.<br /><ul><li>HOTEL THE OBEROI , MUMBAI as a Commis from</li></ul>January 1991 to August 2000.<br />MAJOR RESPONSIBILITIES: <br />1-Training in all major kitchen departments.<br />2-Following training schedules and instructions from all seniors.<br />3-Monthly rotation from a-la-carte kitchen to banquet kitchen.<br />4-Assisting daily kitchen operation.<br />AREAS OF EXPOSURE AND EXPERTISE:<br />Hands on cooking Indian Cuisine –Curry and tandoori. <br />Experience in a-la-carte and banquet operations.<br />Strictly adhering to HACCP rules to maximize hygiene system in order to create safe and accident free work environment.<br />Strong leader with positive attitude, building strong team, doing lateral service, highly motivated.<br />Build strong relation with guest by providing personalized excellent services.<br />Develop and update guest profile.<br />Providing high quality and decently presented dishes to enhance the mystique.<br />Worked as a Celebrity chef for many famous bollywood film stars, ambassadors, ministers, also cooked special food for Honorable president of France Mr. Sircozi in Sofitel hotel, Sharm-El-Sheikh.<br />Production Experience:<br /> Experience in preparing Indian curries and gravies of (Banquet & A-la-carte), managing and leading food festivals programs.<br />SPECIAL ACHIEVEMENTS:<br />1) Joined as Chef de Partie & being promoted as Senior Sous Chef. <br />2) Increased the monthly sale of the outlet by planning different themed food festival.<br />3) Recipient of the best employee for outstanding performance.<br />4) Done the opening and food promotion of Indian Restaurant for Sofitel, Agadir, Morocco.<br /> 5) Successfully done HACCP training<br />Passport no: Z 1450776 <br />Nationality: Indian<br />Marital status : Married + 1 child<br />Educational & Professional Qualification<br />Pass trade apprenticeship from oberoi hotel Mumbai<br />Pass HSC from Mumbai University.<br />REFERENCES : AVAILABLE ON REQUEST.<br />