Jay Panchal is a chef based in London seeking a new culinary challenge. He has over 10 years of experience working in restaurants across India and the UK, holding roles from Commis Chef to Sous Chef. He is passionate about culinary arts and menu planning. His resume details his work history, education, skills, and references.

1. JayPanchal
70,Langdon crescent
E6 2PP,London,U.K
Mobile: 00447598408443 email: panchaljay214@yahoo.com
 Personalstatement
To use my culinary skills towards a challenging task and to be known as noble chef
and like to work for, where a growth oriented and leading food organization recognizes and
values individual’s contribution .Enthusiastic, passionate and creative. Looking to progress
in my culinary career in this challenging world.
 W o r k E x p e r i e n c e
Sous Chef
Nov 2014-ongoing Langleys Restaurant, Surbiton.UK
Chef de Partie
Sep 2013-Aug 2014 Cafe Infinito-Italian cuisine (Mumbai, India)
Nov 2011-July2013 London Hilton on Park Lane (London, UK)
(Modern European cuisine)
Demi Chef De Partie
Feb 2010-Oct 2011 The gore hotel (London, UK)
(Modern European cuisine)
Commis Chef
July 2008-Jan 2010 Le Pont de la tour (D&D Company) (London, UK)
(French Cuisine)
June2007-january2008 Hotel Royal Garden (Daman, India)
(Indian and Chinese cuisine)
Duties and responsibilities:
 Menu planning and estimating food cost and ordering food supplies in liaison with
senior chefs
 Monitoring quality of dishes at all stages of preparation and presentation
 Enforcing hygiene regulations and train junior staff
 Work in cold & hot starter section and grill
 Fish and meat cooking
Apprentice:
June 2007 to March 2008 Hotel Royal Gardens, India.
Duties and responsibilities:

2.  Pre-preparation like cutting of vegetables, sea food and meat products
College internship:
May 2006 to June 2006 Copper chimney, India.
Nov. 2006 to Dec.2006 Hotel royal gardens, India
Out door catering with: Hotel Taj, India
Hotel I.T.C, India
Hotel Tulip Star, India
E d u c a t i o n a l B a c k g r o u n d
March 2011 Master of Business Administration in Hospitality Management(University of Wales)
April 2008 –Dec 2009 Post graduate diploma for graduate chef in culinary arts.
Ealing, Hammersmith and west London College, London.
Subjects include:
 Hygiene and food safety(HACCP)
 Kitchen organization
 Vegetarian cuisine and European cuisine
Aug 2004-May 2007. Diploma in hotel management and catering technology,
Maharashtra state board of technical education, India
Subjects included:
 Food & beverage production (continental & Indian cuisine)
 Food & beverage service (restaurant management)
 Travel & tourism
 Hygiene control and sanitation & catering science
S k i l l s a n d a c h i e v e m e n t s
 Computer Knowledge: Operating Systems: Micro Soft Windows.
 Micro Soft Office: MS Word, MS Excel, MS Power point
L a n g u a g e k n o w n
 Excellent written and oral communication ability in English, Hindi & Gujarati
languages.
R e f e r e n c e s
Lee Bennett-Executive Chef Anthony Marshall-Executive Chef
D & D London, London-U.K London Hilton on park lane ,London-U.K
leeb@danddlondon.com anthony.marshall@hilton.com