Lalit Rawat has over 6 years of experience in food production and kitchen operations in the hospitality industry. He is currently a Culinary Chef at ITC Ltd, where he develops new products and concepts. Previously, he held positions such as Sous Chef at Starwood Luxury Collection Hotel in Mumbai and Welcome Hotel Dwarka in New Delhi. Lalit Rawat has a B.Sc. in Hospitality and Hotel Administration and additional training from ITC Welcomgroup Management Institute. He is seeking an executive management role where he can contribute to an organization with his culinary creativity and experience.
Lalit Rawat is an experienced culinary chef seeking an executive management position in hospitality. He has over 6 years of experience in food production, kitchen operations, and team management. Currently, he works as a Culinary Chef for ITC Foods Division. Previously, he worked as a Sous Chef for WelcomHotel Dwarka and ITC Maratha. He is looking for new opportunities to contribute to an organization and excel in food production roles.
Ashish Unnikrishnan is an experienced hospitality professional currently serving as Assistant Manager of Food and Beverage at Marriott Bangalore Whitefield. He has over 10 years of experience in managing restaurants, maximizing revenue, and ensuring high levels of guest satisfaction. His career objective is to achieve excellence in customer service while developing new food and beverage offerings. He holds a Bachelor's degree in Hotel Management and has received additional training in culinary skills and restaurant operations.
Tarun Verma seeks assignments in advancing the culinary arts with an emphasis on taste, nutrition, and presentation. He has 12 years of experience in food and beverage operations, client service, and team management in the hospitality industry. His expertise includes kitchen operations, food service, menu planning, quality assurance, and team management. He has worked in various roles such as Regional Chef, Sous Chef, and Senior Chef de Partie at establishments like Haldiram Snacks Private Limited, Hotel The Park Delhi, and Hotel Taj Mansingh. He aims to deliver high quality food and excellent customer service.
G. Murali Murthy is an accomplished executive chef with over 22 years of experience in India and overseas. He currently works as the executive chef for HMSHost Services India, overseeing food and beverage operations at multiple airports across India and the Middle East. Some of his responsibilities include menu design, kitchen management, budgeting, and ensuring food safety and quality standards. He has extensive experience launching new restaurant concepts and managing operations at hotels and airports.
Balaji Sakthivel is an experienced Executive Chef seeking new opportunities. He has over 10 years of experience in hospitality management, including positions as Executive Chef at Quality Inn VIHA and Sinclairs Retreat Ooty. He has expertise in culinary operations, food and beverage management, client relations, and training staff. Balaji holds a Diploma in Hotel Management and B.Sc. in Hospitality and Hotel Administration.
The applicant is applying for an advertised position in human resources. He has over 9 years of international experience in food and beverage operations, including roles as an executive chef, chef de cuisine, and sous chef. He believes his customer-oriented and revenue-focused approach will deliver success to the business. The applicant is passionate about the food and beverage industry and has strong skills in areas like financial management, organization, and development. He is interested in growing within the organization and sharing his experience with pre-opening, establishing, implementing, maintaining, and developing food and beverage operations. His resume is attached for review.
Prabhmeet Singh Sethi is seeking a position in hospitality and culinary arts. He has over 10 years of experience working as a senior chef and advisory chef for companies like Nestle India and managing restaurants. He is highly skilled in Indian, European, and international cuisines and has received several awards and certifications for his work.
Mohammad ShaeemQuraishi is a chef with over 12 years of experience working in star hotels and restaurants in India, Saudi Arabia, and the UAE. He has expertise in Indian, Mughlai, and other cuisines and is skilled at creating delicious and healthy dishes within budgets. ShaeemQuraishi is currently working as a Chef De Cuisine at a hotel in Dubai, where he manages a kitchen team and ensures food quality and safety standards are met. He aims to utilize his experience leading culinary teams and creating special dishes in a rewarding work environment.
Lalit Rawat is an experienced culinary chef seeking an executive management position in hospitality. He has over 6 years of experience in food production, kitchen operations, and team management. Currently, he works as a Culinary Chef for ITC Foods Division. Previously, he worked as a Sous Chef for WelcomHotel Dwarka and ITC Maratha. He is looking for new opportunities to contribute to an organization and excel in food production roles.
Ashish Unnikrishnan is an experienced hospitality professional currently serving as Assistant Manager of Food and Beverage at Marriott Bangalore Whitefield. He has over 10 years of experience in managing restaurants, maximizing revenue, and ensuring high levels of guest satisfaction. His career objective is to achieve excellence in customer service while developing new food and beverage offerings. He holds a Bachelor's degree in Hotel Management and has received additional training in culinary skills and restaurant operations.
Tarun Verma seeks assignments in advancing the culinary arts with an emphasis on taste, nutrition, and presentation. He has 12 years of experience in food and beverage operations, client service, and team management in the hospitality industry. His expertise includes kitchen operations, food service, menu planning, quality assurance, and team management. He has worked in various roles such as Regional Chef, Sous Chef, and Senior Chef de Partie at establishments like Haldiram Snacks Private Limited, Hotel The Park Delhi, and Hotel Taj Mansingh. He aims to deliver high quality food and excellent customer service.
G. Murali Murthy is an accomplished executive chef with over 22 years of experience in India and overseas. He currently works as the executive chef for HMSHost Services India, overseeing food and beverage operations at multiple airports across India and the Middle East. Some of his responsibilities include menu design, kitchen management, budgeting, and ensuring food safety and quality standards. He has extensive experience launching new restaurant concepts and managing operations at hotels and airports.
Balaji Sakthivel is an experienced Executive Chef seeking new opportunities. He has over 10 years of experience in hospitality management, including positions as Executive Chef at Quality Inn VIHA and Sinclairs Retreat Ooty. He has expertise in culinary operations, food and beverage management, client relations, and training staff. Balaji holds a Diploma in Hotel Management and B.Sc. in Hospitality and Hotel Administration.
The applicant is applying for an advertised position in human resources. He has over 9 years of international experience in food and beverage operations, including roles as an executive chef, chef de cuisine, and sous chef. He believes his customer-oriented and revenue-focused approach will deliver success to the business. The applicant is passionate about the food and beverage industry and has strong skills in areas like financial management, organization, and development. He is interested in growing within the organization and sharing his experience with pre-opening, establishing, implementing, maintaining, and developing food and beverage operations. His resume is attached for review.
Prabhmeet Singh Sethi is seeking a position in hospitality and culinary arts. He has over 10 years of experience working as a senior chef and advisory chef for companies like Nestle India and managing restaurants. He is highly skilled in Indian, European, and international cuisines and has received several awards and certifications for his work.
Mohammad ShaeemQuraishi is a chef with over 12 years of experience working in star hotels and restaurants in India, Saudi Arabia, and the UAE. He has expertise in Indian, Mughlai, and other cuisines and is skilled at creating delicious and healthy dishes within budgets. ShaeemQuraishi is currently working as a Chef De Cuisine at a hotel in Dubai, where he manages a kitchen team and ensures food quality and safety standards are met. He aims to utilize his experience leading culinary teams and creating special dishes in a rewarding work environment.
1) Ong Swee Hock is a Chinese-Malaysian chef seeking a higher position that allows him to showcase his culinary skills and knowledge gained from years of professional experience.
2) He has experience working in 5-star hotels in Malaysia, Dubai, Manila, and Macau, holding positions including Sous Chef and Assistant Chinese Chef.
3) Ong is knowledgeable in Asian ingredients and international culinary standards like HACCP. He aims to empower kitchen staff and pursue ongoing learning.
This document summarizes the professional experience of an executive chef. It details positions held from 2011 to present as the Executive Chef of The Village in Doha, Qatar, overseeing 52 chefs and 450 covers across 3 outlets. Previous positions included Executive Sous Chef roles in Manila and Abu Dhabi from 2006 to 2011, and several sous chef and chef de partie roles in Abu Dhabi from 1991 to 2005 working his way up. The chef has received several medals and awards for culinary competitions and has completed extensive training programs.
Satyajit Roy is currently working as the Executive Chef at The Pearl Hotel in Kolkata, India. He has over 8 years of experience in food and beverage operations, banquet and catering management, menu planning, and customer service. Previously, he worked as Executive Chef at Visitel Hotel and as Senior Chef de Partie at TajSATS in Kolkata. He has a diploma and bachelor's degree in hotel and catering management.
SathishCharlie.V is seeking a new position that offers growth opportunities utilizing his 6 years of experience as a chef. He has held positions such as Chef de Partie at Marriott Marquis Doha Qatar and Marriott Hotel Al Jadda Dubai where he was responsible for food quality, inventory management, and training staff. He has also worked as a Demi Chef de Partie and Pizza Chef at other restaurants. SathishCharlie.V has received training in HACCP food safety and holds a Diploma in Hotel Management and Catering Technology. He is looking for a dynamic organization that provides challenging work and professional rewards.
Rohit Sethi is applying for the position of Project Chef at Babylon International. He has over 10 years of experience as an executive chef and project chef for hotels in India and abroad. His expertise is in international and fusion cuisine. He possesses strong culinary skills as well as the ability to manage a large kitchen staff and meet the demands of banquet halls and restaurants. He is looking for a reputable company like Babylon International where he can fully utilize his talents.
Francois Giussani is a certified Swiss chef with over 25 years of experience in hospitality. He has worked in roles such as Executive Chef, Food Services Director, and General Manager across Europe, Asia, the Middle East, and Latin America. Currently, he is a Chef Trainer at the International Centre for Culinary Arts in Dubai. He has a strong track record of improving operations through lean management practices and cost reductions.
Sanjeev B Kammath is a competent kitchen professional with nearly 10 years of experience in F&B food production operations in the hospitality industry. He is seeking a high-level position in food production with a premier hospitality organization. He has experience in menu planning, recipe creation, food presentation, kitchen management, food safety processes, and cost control for hotels, resorts, restaurants and events. He holds a Bachelor's Degree in Hotel Management and has worked in roles such as Sous Chef, Head Chef, and Restaurant Manager.
T. Adishesha Babu is an executive chef with over 10 years of experience in food preparation, banquet, and catering operations for hotels, resorts, and corporations. He has worked at companies such as Compass Group Support Services India Pvt. Ltd. and Ibis Bangalore Hosur Road. Babu is trained in Indian, Western, and Pan Asian cuisines and has experience in menu development, culinary production, and managing kitchen operations. He received a Bachelor's degree in Hotel Management from Mangalore University.
Prasad Metrani is applying for the position of Executive Sous Chef. He has over 9 years of experience as a chef specializing in Continental, Indian, and Arabic cuisine. He holds a B.Sc. in Hotel Management and has received specialized culinary training from the Taj Group of Hotels. Currently he works as the Banquet Chef at The Westin in Pune, where he oversees banquet operations for over 55,000 square feet of space. He has a proven track record of training subordinates and maintaining high standards of food quality, hygiene, and cost control.
Durgesh Tyagi is an experienced chef seeking a new position. He has over 10 years of experience working in kitchens at various hotels and restaurants in New Delhi. His resume highlights his expertise in culinary skills, food safety standards, and managing kitchen teams. Tyagi is looking for an opportunity with an employer that rewards hard work and offers career progression.
Sumit Mondal is applying for a cook position. He has over 10 years of experience working in hotel and restaurant kitchens in India, Afghanistan, Bahrain, and the UAE. He is proficient in Indian, continental, Italian, Arabic, and multi-cuisine cooking. Mondal has extensive experience planning menus, inventory, and food supply for parties and buffets. He is looking to join a results-oriented company.
- Chef Kashi Rao has over 20 years of experience as an executive chef at various hotels in India, the Middle East, and Eastern Europe.
- He is seeking a challenging position as a chef with an emphasis on quality food.
- His experience includes supervising kitchen operations, planning menus, inventory control, training staff, and ensuring safety and hygiene standards.
Ajay Kumar khuntia has over 8 years of experience in food and beverage roles. He is currently the Food and Beverage Executive at Hilton Garden Inn Gurgaon. Previously, he has held roles such as Food and Beverage Bartender, Beverage Bartender, and Food and Beverage Associate. He has expertise in operations management, cost control, training, and developing service standards. His skills include knowledge of wines and food pairing, POS systems, flair bartending, and micros operations. He holds a Diploma in Hotel Management from Central Institute of Hotel Management and Catering, Bhubaneswar.
The document outlines the objective, skills, experience, and qualifications of an individual seeking a responsible position in a reputed organization. It summarizes over 15 years of experience as a sous chef and chef in several high-end hotels in Bahrain, Saudi Arabia, United Arab Emirates, and India. Key responsibilities included managing food quality and costs, creating menus, training staff, and supporting executive chefs. The individual holds a B.Com degree and certificates in food safety and computer skills.
Rajdip Ghosh has over 14 years of experience as an Executive Sous Chef. He currently works at the Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering 56 chefs. Prior to this, he worked at Hyatt hotels for over 4 years in various roles, including opening two new properties. He has a bachelor's degree in hotel management and specialized training in food safety and hygiene.
Ravi Saketi is a chef from Visakhapatnam, India seeking a position in the food and beverage industry. He has 14 years of experience working as a sous chef and kitchen supervisor in hotels across India and abroad. Ravi has a diploma in hospitality management and skills in Indian cuisine preparation, kitchen management, and food safety and sanitation protocols. His objective is to contribute to organizational growth through constructive learning opportunities.
Karthikeyan Balasubramanian is a senior level executive with over 22 years of experience in bulk kitchen operations and management in India and the GCC region. He is currently the Area Manager at Al-Suwaidi Industrial Catering Services in Saudi Arabia. He has extensive experience in industrial, institutional, and offshore catering as well as camp and resort management. Balasubramanian has a proven track record of adhering to hygienic standards, budgeting, menu planning, and staff training. He is skilled in client relations, crisis management, and implementing new catering business.
Rajdip Ghosh is an Executive Sous Chef with over 14 years of experience. He currently works at Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering operations. Ghosh has extensive experience opening and managing kitchens at luxury hotels internationally, including positions at Hyatt hotels in India, Saudi Arabia, and Serbia. He is skilled in international, Indian, Arabic, and Asian cuisines. Ghosh aims to provide healthy, nutritious food and high standards of quality, hygiene, and customer satisfaction.
Amit Kumar is applying for a chef de partie position. He has over 10 years of experience in various culinary roles, including positions as a head chef, sous chef, and commis. He possesses strong skills in menu creation, team leadership, guest service, and food preparation and presentation. His objective is to obtain a chef de partie role where he can utilize his culinary knowledge and customer service expertise.
Prince Tinnin is a video editor and director based in Las Vegas, Nevada who runs his own small media company. While studying business at the College of Southern Nevada, Prince realized he had an interest in videography. He is able to effectively communicate with artists to understand and capture their vision in outstanding video content. Prince has experience writing, shooting, and editing various projects including company promotions, advertisements, and live performance videos. He is currently working on post-production of his film "I15 North" and pursuing knowledge to become an influential director.
This document provides a list of useful phrases and vocabulary for emails in English organized into categories such as salutations, openings, closings, requesting information, confirming arrangements, and more. It includes common greetings and expressions for different email purposes like replying, informing others, making requests or complaints, and offering assistance. Sample sentences demonstrate how to use the phrases in emails.
1) Ong Swee Hock is a Chinese-Malaysian chef seeking a higher position that allows him to showcase his culinary skills and knowledge gained from years of professional experience.
2) He has experience working in 5-star hotels in Malaysia, Dubai, Manila, and Macau, holding positions including Sous Chef and Assistant Chinese Chef.
3) Ong is knowledgeable in Asian ingredients and international culinary standards like HACCP. He aims to empower kitchen staff and pursue ongoing learning.
This document summarizes the professional experience of an executive chef. It details positions held from 2011 to present as the Executive Chef of The Village in Doha, Qatar, overseeing 52 chefs and 450 covers across 3 outlets. Previous positions included Executive Sous Chef roles in Manila and Abu Dhabi from 2006 to 2011, and several sous chef and chef de partie roles in Abu Dhabi from 1991 to 2005 working his way up. The chef has received several medals and awards for culinary competitions and has completed extensive training programs.
Satyajit Roy is currently working as the Executive Chef at The Pearl Hotel in Kolkata, India. He has over 8 years of experience in food and beverage operations, banquet and catering management, menu planning, and customer service. Previously, he worked as Executive Chef at Visitel Hotel and as Senior Chef de Partie at TajSATS in Kolkata. He has a diploma and bachelor's degree in hotel and catering management.
SathishCharlie.V is seeking a new position that offers growth opportunities utilizing his 6 years of experience as a chef. He has held positions such as Chef de Partie at Marriott Marquis Doha Qatar and Marriott Hotel Al Jadda Dubai where he was responsible for food quality, inventory management, and training staff. He has also worked as a Demi Chef de Partie and Pizza Chef at other restaurants. SathishCharlie.V has received training in HACCP food safety and holds a Diploma in Hotel Management and Catering Technology. He is looking for a dynamic organization that provides challenging work and professional rewards.
Rohit Sethi is applying for the position of Project Chef at Babylon International. He has over 10 years of experience as an executive chef and project chef for hotels in India and abroad. His expertise is in international and fusion cuisine. He possesses strong culinary skills as well as the ability to manage a large kitchen staff and meet the demands of banquet halls and restaurants. He is looking for a reputable company like Babylon International where he can fully utilize his talents.
Francois Giussani is a certified Swiss chef with over 25 years of experience in hospitality. He has worked in roles such as Executive Chef, Food Services Director, and General Manager across Europe, Asia, the Middle East, and Latin America. Currently, he is a Chef Trainer at the International Centre for Culinary Arts in Dubai. He has a strong track record of improving operations through lean management practices and cost reductions.
Sanjeev B Kammath is a competent kitchen professional with nearly 10 years of experience in F&B food production operations in the hospitality industry. He is seeking a high-level position in food production with a premier hospitality organization. He has experience in menu planning, recipe creation, food presentation, kitchen management, food safety processes, and cost control for hotels, resorts, restaurants and events. He holds a Bachelor's Degree in Hotel Management and has worked in roles such as Sous Chef, Head Chef, and Restaurant Manager.
T. Adishesha Babu is an executive chef with over 10 years of experience in food preparation, banquet, and catering operations for hotels, resorts, and corporations. He has worked at companies such as Compass Group Support Services India Pvt. Ltd. and Ibis Bangalore Hosur Road. Babu is trained in Indian, Western, and Pan Asian cuisines and has experience in menu development, culinary production, and managing kitchen operations. He received a Bachelor's degree in Hotel Management from Mangalore University.
Prasad Metrani is applying for the position of Executive Sous Chef. He has over 9 years of experience as a chef specializing in Continental, Indian, and Arabic cuisine. He holds a B.Sc. in Hotel Management and has received specialized culinary training from the Taj Group of Hotels. Currently he works as the Banquet Chef at The Westin in Pune, where he oversees banquet operations for over 55,000 square feet of space. He has a proven track record of training subordinates and maintaining high standards of food quality, hygiene, and cost control.
Durgesh Tyagi is an experienced chef seeking a new position. He has over 10 years of experience working in kitchens at various hotels and restaurants in New Delhi. His resume highlights his expertise in culinary skills, food safety standards, and managing kitchen teams. Tyagi is looking for an opportunity with an employer that rewards hard work and offers career progression.
Sumit Mondal is applying for a cook position. He has over 10 years of experience working in hotel and restaurant kitchens in India, Afghanistan, Bahrain, and the UAE. He is proficient in Indian, continental, Italian, Arabic, and multi-cuisine cooking. Mondal has extensive experience planning menus, inventory, and food supply for parties and buffets. He is looking to join a results-oriented company.
- Chef Kashi Rao has over 20 years of experience as an executive chef at various hotels in India, the Middle East, and Eastern Europe.
- He is seeking a challenging position as a chef with an emphasis on quality food.
- His experience includes supervising kitchen operations, planning menus, inventory control, training staff, and ensuring safety and hygiene standards.
Ajay Kumar khuntia has over 8 years of experience in food and beverage roles. He is currently the Food and Beverage Executive at Hilton Garden Inn Gurgaon. Previously, he has held roles such as Food and Beverage Bartender, Beverage Bartender, and Food and Beverage Associate. He has expertise in operations management, cost control, training, and developing service standards. His skills include knowledge of wines and food pairing, POS systems, flair bartending, and micros operations. He holds a Diploma in Hotel Management from Central Institute of Hotel Management and Catering, Bhubaneswar.
The document outlines the objective, skills, experience, and qualifications of an individual seeking a responsible position in a reputed organization. It summarizes over 15 years of experience as a sous chef and chef in several high-end hotels in Bahrain, Saudi Arabia, United Arab Emirates, and India. Key responsibilities included managing food quality and costs, creating menus, training staff, and supporting executive chefs. The individual holds a B.Com degree and certificates in food safety and computer skills.
Rajdip Ghosh has over 14 years of experience as an Executive Sous Chef. He currently works at the Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering 56 chefs. Prior to this, he worked at Hyatt hotels for over 4 years in various roles, including opening two new properties. He has a bachelor's degree in hotel management and specialized training in food safety and hygiene.
Ravi Saketi is a chef from Visakhapatnam, India seeking a position in the food and beverage industry. He has 14 years of experience working as a sous chef and kitchen supervisor in hotels across India and abroad. Ravi has a diploma in hospitality management and skills in Indian cuisine preparation, kitchen management, and food safety and sanitation protocols. His objective is to contribute to organizational growth through constructive learning opportunities.
Karthikeyan Balasubramanian is a senior level executive with over 22 years of experience in bulk kitchen operations and management in India and the GCC region. He is currently the Area Manager at Al-Suwaidi Industrial Catering Services in Saudi Arabia. He has extensive experience in industrial, institutional, and offshore catering as well as camp and resort management. Balasubramanian has a proven track record of adhering to hygienic standards, budgeting, menu planning, and staff training. He is skilled in client relations, crisis management, and implementing new catering business.
Rajdip Ghosh is an Executive Sous Chef with over 14 years of experience. He currently works at Ramee Grand Hotel & Spa in Bahrain, overseeing multiple restaurants and catering operations. Ghosh has extensive experience opening and managing kitchens at luxury hotels internationally, including positions at Hyatt hotels in India, Saudi Arabia, and Serbia. He is skilled in international, Indian, Arabic, and Asian cuisines. Ghosh aims to provide healthy, nutritious food and high standards of quality, hygiene, and customer satisfaction.
Amit Kumar is applying for a chef de partie position. He has over 10 years of experience in various culinary roles, including positions as a head chef, sous chef, and commis. He possesses strong skills in menu creation, team leadership, guest service, and food preparation and presentation. His objective is to obtain a chef de partie role where he can utilize his culinary knowledge and customer service expertise.
Prince Tinnin is a video editor and director based in Las Vegas, Nevada who runs his own small media company. While studying business at the College of Southern Nevada, Prince realized he had an interest in videography. He is able to effectively communicate with artists to understand and capture their vision in outstanding video content. Prince has experience writing, shooting, and editing various projects including company promotions, advertisements, and live performance videos. He is currently working on post-production of his film "I15 North" and pursuing knowledge to become an influential director.
This document provides a list of useful phrases and vocabulary for emails in English organized into categories such as salutations, openings, closings, requesting information, confirming arrangements, and more. It includes common greetings and expressions for different email purposes like replying, informing others, making requests or complaints, and offering assistance. Sample sentences demonstrate how to use the phrases in emails.
Export barriers and enablers faced by Indian Leather Handicraft SectorPooja Das
A master's project submitted by Pooja Das to London College of Fashion, University of arts in 2016.
This is an exploratory research on the major export barriers and enablers of Indian leather handicraft industry while marketing their products in the U.K. market. The study can also be used or apple for various SME's.
Rabin Das Gupta has over 18 years of experience in hotel management, including positions as Executive Chef and Senior Sous Chef. He has strong skills in food and beverage operations, banquet and catering management, menu planning, customer service, and building operational efficiency. He is proficient in Indian, Chinese, and continental cuisines and maintaining high standards of hygiene. He has worked in India and the Middle East at hotels like Mukti World, InterContinental, and JW Marriott.
Dear Sir ,
Greeting...........................!
I am very interested in the position of chef . My culinary experience
combined with my food handlers certificate and diploma in food Production
makes me an exceptional candidate for this position. I have the real
potential to become a key member of your kitchen.
As indicated in the enclosed resume, I am highly skilled in inspecting food
items, planning and developing menus, food purchase specifications, recipes,
presentation standards and pricing for all menu items and specials.
Moreover, I am well versed in developing techniques for food preparation and
presentation and able to assist in establishing menu prices. In addition, I
have a demonstrated ability to train line cooks on technique and utilization
of products and able to ensure that inventory is stocked with fresh
ingredients.
Furthermore, I possess a professional appearance, and capable of maintaining
high standards of sensitization, health and safety. Over and above, I am
extremely capable of evaluating food products to assure freshness and
quality standard are attained, and inspecting supplies, equipment, and work
areas to ensure compliance to established standards.
I’m excited about putting my culinary skills to work for your
organization. If you have any questions in the interim, please contact me at
+971551518637.
Thank you for your time and consideration
This document contains a resume for Anurag Dixit, who is currently working as a Junior Sous Chef at Lords Eco in Dwarka, Gujarat. He has over 7 years of experience in food and beverage production and has worked at several hotels and resorts in various roles such as DCDP, Commis Chef, and Sr. DCDP. His responsibilities as Junior Sous Chef include ensuring smooth kitchen operations, maintaining food quality and costs, supervising staff, and supporting special events. He has a diploma in Hotel and Tourism Management and is proficient in English and Hindi.
Vijaykumar Manikandan is an experienced chef with over 15 years of experience working in restaurants across 5 countries on 3 continents. He has strong leadership skills and experience managing kitchen operations and staff. Currently he works as the Area Development Chef for two restaurants in Qatar, overseeing menu development, staff training, and culinary operations.
The document is a resume for Prawin Khalkho. It summarizes his professional experience working in restaurant and hotel management positions over 20 years, including as a restaurant manager in India and the United Arab Emirates. It lists his educational background as a 3-year diploma in hotel management in India. The resume highlights his achievements, such as awards, and emphasizes his strengths in leadership, customer focus, and achieving organizational goals.
Bipul Kumar Pandey is seeking an assignment as an Outlet Manager with 7 years of experience in food and beverage operations management. He has experience overseeing multiple outlets including coffee shops, banquets, room service, and fine dining restaurants. He has a proven track record of ensuring customer satisfaction, resolving issues, and implementing strategies to improve service quality and maximize profits. Bipul holds a diploma in hotel management and has received various certifications in food safety, hygiene practices, and first aid.
Radhey Shyam is an experienced executive chef seeking new opportunities. He has over 20 years of experience in food and beverage operations, client service, and team management in the hospitality industry. His areas of expertise include kitchen operations, food service, client service, HACCP, mass production, food costing, supply chain management, menu planning, quality assurance, team management, and training. He is skilled in Indian, Chinese, and other global cuisines. His career includes roles as an executive chef at restaurants and flight kitchens in Qatar and India, where he oversaw all kitchen operations and ensured quality standards.
1) Anant Swaroop has over 15 years of experience in hotel management, currently working as Food & Beverage Manager at ITC Fortune Inn Haveli in Gandhinagar.
2) He has a diploma in hotel management from IHM Trivandrum and experience in various roles like operations manager, assistant restaurant manager, and captain.
3) Anant is seeking a new role in a dynamic hotel chain that provides opportunities for growth, learning, and career development.
Bhaskar Kanti Roy is a hotel industry professional with over 25 years of experience in various roles including operations manager, F&B manager, and assistant F&B manager. He has worked in hotels of different sizes with a variety of food and beverage outlets. Currently he works as a unit manager at Sodexo. He is seeking a new position where he can utilize his skills in operations management, staff management, financial management, and strategy development.
The document is a resume for Tejeshwar Yadav summarizing his work experience and qualifications. It details over 6 years of experience in hospitality operations, including roles in F&B operations, quality assurance, and guest relations at various hotels. It highlights his responsibilities managing restaurants, bars, banquets, and room service. The resume also lists his education in hospitality management and skills in areas like budgeting, client relations, and team management.
Budda Dev Bej is seeking a position as an Executive Chef or Executive Sous Chef. He has 8 years of experience in world-class hotel establishments, including managing kitchen operations for large hotels and banquet facilities generating millions in annual food revenue. He holds degrees in hotel management and tourism economics from institutions in France and India.
- Chef Kashi Rao has over 20 years of experience as an executive chef at various hotels in India, the Middle East, and Eastern Europe.
- He is seeking a challenging position as a chef with an emphasis on quality food.
- His experience includes supervising kitchen operations, planning menus, inventory control, training staff, and ensuring safety and hygiene standards.
Rakesh Singh is a Demi Chef de Partie currently working at the Sheraton Kuwait Hotel. He has over 10 years of experience working in kitchens in India and Kuwait. His objective is to lead a team of professionals to achieve high efficiency while continuing to learn and develop himself. He has strong skills in menu planning, recipe costing, maintaining food quality standards, and minimizing waste.
Ankit Mathur is seeking a position that utilizes his experience in the food service industry and allows him to help achieve organizational objectives through teamwork. He has over 8 years of experience in roles such as kitchen stewarding supervisor and housekeeping supervisor at hotels in Udaipur and Ahmedabad. His skills include strong interpersonal skills, team leadership, and maintaining hygienic standards.
This document contains a summary of an individual's career experience and objectives. It includes:
1) Over 30 years of experience in culinary and managerial roles in 5-star hotels and restaurants in Indonesia, Saudi Arabia, and the United States.
2) Most recent role was as Executive Sous Chef at Pullman Zam-zam Grand Suite Manage from 2010-2015.
3) Career objective is to secure a rewarding senior management position to lead 5-star hotels to higher standards through leadership, training, and motivation.
This document is a resume for Md Sanaullah, who has over 5 years of experience working in bakeries and confectionaries at hotels like Marriott Bengaluru Whitefield. He is currently working as a Demi Chef De Partie at Marriott Bengaluru Whitefield, where he supervises bakery and pastry production. Sanaullah has a B.Sc. in Hotel and Hospitality Management from Sathyabama University. He is proficient in English, Urdu, and Hindi and has received several certificates for his work.
Gopal Singh Mehta is seeking a position in hospitality management with over 10 years of experience. He currently works as the Manager of Food & Beverage Services at Club Mahindra in Mussoorie. Prior to this role, he held several positions with increasing responsibility in food and beverage management. He has a Bachelor's degree in Hotel Management and seeks to further his career in the hospitality industry through leadership roles that allow him to utilize his skills in areas such as revenue management, organizational leadership, and guest services.
This document is a resume for Satya Ranjan Mohanty, a food and beverage industry professional with over 10 years of experience. He is seeking challenging opportunities in the hospitality industry. He has expertise in food and beverage services, operations management, staff management, and guest relations. His career highlights include roles as a food and beverage team leader at Premier Inn in New Delhi and assistant restaurant manager positions at hotels in Jaipur and Bangalore. He has an educational background that includes a post-graduate diploma in hotel management and tourism.
1. Name :Lalit Rawat
Phone: +91 9871288826
Id : lalit.01.oct@gmail.com
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Objective: Passionate and creative kitchen professional who likes to deliver Extraordinary level
of creative customer satisfaction with profitability with the multicultural environment
experience in quality establishment and special chefs management training course from
welcome management institute (ITC LTD) I would like to apply for Executive Management
position in a reputed chain of hospitality sector where I can excel contributing to be the asset
for the organization. Seeking career enriching opportunities in the domains of Food Production
in the Hospitality/ Food & Beverage Sector
OVERVIEW
Food production professional with over 6 years of qualitative experience in Food & Kitchen
Operations, Client Servicing and Team Management in the Hospitality industry.
Presently associated with .ITC foods Division as Culinary Chef , Member of Starwood A
Luxury Collection Properties
Possess significant exposure in overseeing assignments encompassing organising facility
planning, staffing & recruitment process, setting up of standard operating procedures, food
trials, developing of new concepts, training and implementation.
Extensive culinary creativity and experience in creating recipes and handling preparation of
elaborate meals; specialized in handling A La carte, buffets & banquets operations.
Proven ability of delivering value-added customer service and achieving customer delight by
providing customized products as per requirements.
Excellent communication, inter-personal, problem solving and troubleshooting skills with
ability to work in multi-cultural environment.
PROFICIENCY MATRIX
Food Planning & Production Kitchen Management Special Diets
Wastage Control Menus Planning Cooking
Food Presentation Team Management Catering Set-up
2. Developing and implementing Procedures, Control Systems for maintaining hygiene
and quality standards ensuring profitability of operations.
Coordinating, and participating in activities of cooks and other kitchen personnel
engaged in preparing and cooking food in hotel or restaurant.
Selecting and developing recipes based on type of food to be prepared and applying
personal knowledge and experience in food preparation.
Collaborating with other personnel to plan and Develop Recipes and Menus, taking
into account factors such as seasonal availability of ingredients and the likely number
of customers.
Conducting hygiene inspections and conveying feedback to operating staff as well as
managers for gaps in actual vs. standardized norms
Experience:
August 2015 to Present
ITC LTD
Culinary chef (ITC)
Assisting aggressive approach of company Endeavour of becoming India no1 Fmcg
Company
Working with Spices division for straight and blended spices market with new products
Developing new Repertoire for new range of concept actualization for new Traditional
Indian Snacks on volume production.
Indian experience of grand food experience of blends of spices and culture on your plate
Assisting in authenticated Indian food processing
Website:
www.itcportal.com______________________________________________________________
ITC Hotel Group October 2013 –
August 2015
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Welcome Hotel Dwarka New Delhi (SOUS CHEF)
A Total Portfolio of 393 rooms (including 16 suits)
Three award winning restaurants which includes k&k ( ITC Hotels award winning
restaurant )Shanghai club(fine dining destination of Chinese cuisine with exclusive sushi
bar) Pavilion 75 (All day dinning)
Conference and Banqueting facility , 6 Venue for 15 to 600 guests with additional
outdoor space
All Round the clock operations Banqueting /Al-a-Cart three shift with Brigade of 83
dedicated chefs of different culture
Tan door/Tawas/Curry quality production and training staff for SOPs.
Specialized theme concept Buffet s, styling English, Italian , Asian , Indian and Regional
on Rotational basis
Specialized conferences and theme wedding amenities
3. Special project include Contemporary Regional Cuisine Research and Menu Designing,
Thematic menus for social and grand weddings.
Special artistic chef’s studio designing
Daily responsibility includes working on new concept idea. Menu for special functions,
Creating Indian culinary treasure Masterpieces
Major Role in implementing and monitoring HACCP , Perishable and food and non Food
inventory on Web Prolific (Operating systemfor ordering ) supporting all department
during Audits and following standards as per FSSAI at all time in all working area
Job Profile summary is making Indian Fine Dinning Culinary Extravaganza ,Contemporary
food presentation to volume catering
Website: - www.itchotels.in/hotels/welcomhoteldwarka.aspx
Achievements:
Developed a new Banqueting food Repertoire with skilled training to staff
Creating Employee development program like interviews and selection skills
(ISS)Managing Colleague development (MCD) AN JOB Training (OJT)
Stand arising exclusive Indian Restaurant K&K Menu
Starwood Hotels and Resorts Feb 2011 to oct 2013
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Starwood Luxury Collection Hotel, Mumbai India ITC Maratha
(Jr Sous Chef)
423 rooms business hotels with portfolio of eight award winning restaurants which includes
Dumpukht (Indian), Peshawari(tan door cooking ), Pan Asian , West View(The Grill), Dakshin.
An ISO 22000 Certified kitchen with the first on earth The Greenest Luxury Hotel chain in the
World LEED Premium Certified Hotel in the country with the consistency 92% and above
Starwood audit score every year.
Ensuring strict adherence to Audit compliance & brand standards
Planning & execution of food promotions whilst ensuring cost optimization & sensitivity.
Liaising with guests on behalf of the hotel & designing customized food menus as per
their preferences.
Supervising the preparation of all the food required for guests including catering for the
visiting dignitaries, large conferences and banquets.
Delivering orders with precision and on time; conducting all the audits & documenting
the quality standards.
Working and performing tasks efficiently under high pressure situations as well as
examining employee productivity & kitchen related costs.
4. Peshawri daily operations from Mari nation to lilting up tan door and finishing product
delivery
24 hours operational department
Catering to Ambanis / bollywood celebrities /head of states with banquet kitchen
Stringent food quality control and delivery on controlled cost targets
Following SOP for star Indian restaurant in DUMPUKT AND PESHAWARI
A busy Banqueting operations of the Ballroom (7361 sq feet) with a capacity of 1000
person in a floating crowd. The Royal Garden 1.5 acres with the capacity of about 2500
person in floating crowd
Website link http://www.itchotels.in/hotels/itcmaratha.aspx
ITC Welcomgroup Management Institute Jun '09 - Jan '11
Kitchen Executive Trainee
Key Deliverables:
Gained Exposure in various ITC properties across the country.
Trained in various sections of the kitchen department.
Attended various workshops & training programs.
Helped Sous Chefs to meet audit requirements.
Significant Highlights:
Handled IPL after match events at ITC Maurya hotel.
Helped overlook several high profile banquets.
Learnt management aspects of Food Production & Kitchen Operations.
Education
Credentials__________________________________________________________________
B.Sc. (Hospitality & Hotel Administration) 2009
Institute of Hotel Management Catering Technology & Applied Nutrition, Mumbai
Secured 1st Class.
Additional Qualification:
Completed Kitchen Executive Training Program from ITC Welcomgroup Management
Institute, Gurgaon in the year of 2011.