1. CURRICULUM VITAE
BINOY REGHUNATH
Phone: +971506524719
Email :binoyreghunath@gmail.com
OBJECTIVE:
To be part in an organization which offers Challenging Task, Creative
Environment that would utilize my Skills & Willingness in directing for Quality
Service, Growth, Profit and a Bright Career in Future.
PROFILE:
A goal oriented, self-motivated, professional, with a strong career graph
with 10+ years experience in the field of Food and Production.Considered as a
quick decision marker with balanced approach, passion for job and a complete
team player.
PROFESSIONAL EXPERIENCE:
 Presently working in ANATOLIA TURKISH GRILL RESTAURANT-
LONDON BUSINESS GROUP, Dubai, U.A.E, as a Cheffrom September
2015till date.
 Worked as a Chef De Partie in ROYALCARIBBEANCRUISE LINES,
Miami, Florida, U.S. from December 2012 May 2015.
 Worked as a Chief Cookin M/V FOCUS ADMIRALTY (SEISMIC
SHIP)from September 23rd
2011 to March 8th
2012.
 Worked as a Specialty Chef inPREMAAS CUISINES
PRIVATELIMITED,Singaporefrom June 6th
2011 to September 22nd
2011.
 Worked as CookforNORWEGIAN CRUISE LINES,Miami, Florida,U.S.A
fromApril 2009 to 1st
December 2010.
 Worked as Chef De Partie forTUNGA REGALE,MumbaifromSeptember
2008 to March2009.
 Worked as Commi IforITC HOTEL THE MARATHA LUXUARY
COLLECTION, Mumbai fromAugust 2007 toAugust 2008.
 Worked as Commi IIIfor THE LEELA PALACE KEMPINSKI,Bangalore–an
Affiliate of Kempinski Hotels and Resorts from November 2005to July2007.
(A StarDeluxe Hotel that has been awarded the “FIVE STAR DIAMOND
AWARD IN 2004 (AAHS),Best Hotel among New Business Hotels in
the World by FORBES MAGAZINE in 2002, and awarded the CNN

2. Ultimate Service Award from the Indian Subcontinent from 2002 and
2003.)
JOB RESPONSIBLITIES
 Worked with Chef on deciding the menu of the Restaurant, which
changes every six months.
 Maintaining cleanliness and hygiene of the Kitchen, Cold Rooms and
Stores.
 Maintaining the standards of the Kitchen and the food.
 Coordinating with controller about the food cost.
 Speak to the guest in the absence of Chef regarding deciding of menus
for special events.
 Regular interaction with the guest about the quality of the food.
 Responsible for the smooth operation of Brunch andBuffet happening
every week.
 Making A la carte orders and following legendary service.
EDUCATIONAL QUALIFICATION
Bachelor of Degree in Hospitality Science
(From Mangalore University, India2002 to2005)
PERSONAL DETAILS:
Gender : Male
Date of Birth : 05-March-1984
Nationality : Indian
Languages Known : English, Hindi, Malayalam, Tamil and Kannada
Passport Number : L2828491
Date of Issue : 26-August-2013
Date of Expiry : 25-August-2023
Visa Details : US C1-D visa valid till 2018
Hobbies : Cooking and listening to music
Mailing Address : Pappy villa, NirmalagiriP.O.Kannur (DT)
Kerala-670701
REFERENCE:
(1) Mr.NethajiDasarathan
CEC/Executive Chef
Royal Caribbean Cruise Lines International
Miami, Florida, USA.
Contact No: 001 305 539 6000
(2) Mr. SAMUEL
Principal
Sree Devi College of Hotel Management
Mangalore, INDIA.
Contact No: +919845297082
I declare that above information are true to the best of my knowledge and ability.
Date:
BINOY REGHUNATH