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<pre>Array ( [var] => cut_url ) </pre> Resume for Vijay D. for Chef / Food Preparation / Hotel & Lodging in Bangalore, India. Search More Resumes for Chef / Food Preparation on Resumark.com #JOTA1WPPP
 

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Resume for Vijay D. for Chef / Food Preparation / Hotel & Lodging in Bangalore, India




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: India City: Bangalore
State: Karnataka ZIP: 560045



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Vijay Isaac D.
No./, nd Floor,
th Cross Street,
Kanankanagar,
Bangalore .
Telephone: , +
OBJECTIVES
Offering versatility, adaptability, a deep insight into man – management and human behavior
acquired through intense training and various challenging assignments spanned over the last nine
years, professional qualifications and an abiding interest in the Hospitality industry: a firm
determination to achieve success by hard work, continuous learning and additions to personal
value streams.
AVANTGARDE HOSPITALITY FAVA RESTURANT, UB CITY, BANGALORE.
January nd, till date
Position Held: Senior Sous Chef
Reporting to: Director Chef, Mr. Abhijit Saha
• Was part of the Preopening team & also the Chef in charge for Fava..
• Basic introduction to molecular gastronomy
• Won the award for the best new restaurant of the year by food lover’s magazine.
• In charge for the entire operation of fava restaurant. fine dine Mediterranean
GRAND MERCURE HOMESTEAD RESIDENCES, BANGALORE
November st, To December st ,
Position Held: Sous Chef
Reporting to: Food & beverage director
• Was part of the Preopening team & also was the Chef in charge for Mediterranean
Kitchen.
DUTIES AND RESPONSIBILITIES
• Coordination of all aspects of the departments operation to ensure that the services of the
department are delivered to guests or internal customers with the aim of exceeding guest
expectations.
• Maintain kitchen hygiene and safe food storage and rotation.
• Responsible for the day to day management of staff working in the department.
• Analyze and respond to guest feedback, guest satisfaction and employee satisfaction
information; and give a positive commitment to continuous improvement of product and
performance.
• Monitor all Kitchen equipment to ensure safe and functional operation and report faults to
Engineering.
• Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct
staff appraisals biannually minimum, and analyze training needs for current positions
and future promotions.
• Provide training in food skills and knowledge to all Kitchen Staff.
• Responsibility for effective recruitment, training and development, certification,
performance evaluation, turnover reduction and optimization of productivity through
efficient work practices and staff rostering.
• Assist the Executive Chef in the performance of his role.
RADISSON RESORT & SPA, ALIBAUG
August st, to October th
Position Held: Jr. Sous Chef
Reporting to: Executive Chef
• Was part of the Preopening property, having opened the various kitchens. Setup the
different sections, opened a All day dining restaurant and a assisted in opening specialty
restaurant. Helped the Executive chef in making the menus and setting the standards of the
kitchen, meeting budgets apart from running day to day operations.
DUTIES AND RESPONSIBILITIES
• Coordination of all aspects of the departments operation to ensure that the services of the
department are delivered to guests or internal customers with the aim of exceeding guest
expectations.
• Maintain kitchen hygiene and safe food storage and rotation.
• Responsible for the day to day management of staff working in the department.
• Analyze and respond to guest feedback, guest satisfaction and employee satisfaction
information; and give a positive commitment to continuous improvement of product and
performance.
• Monitor all Kitchen equipment to ensure safe and functional operation and report faults to
Engineering.
• Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct
staff appraisals biannually minimum, and analyze training needs for current positions
and future promotions.
• Provide training in food skills and knowledge to all Kitchen Staff.
• Responsibility for effective recruitment, training and development, certification,
performance evaluation, turnover reduction and optimization of productivity through
efficient work practices and staff rostering.
• Assist the Executive Chef in the performance of his role.
THE TAJ WESTEND HOTEL, BANGALORE
Indian Hotels Company Taj West End Hotel, Bangalore, *Deluxe
Member of the Leading Hotels of the World
An award winning Room deluxe hotel, from Government Of India for the highest ARR of
an Indian hotel USD per night for years consecutively, also the highest contribution of
foreign currency in the year . It is also certified as the first HACCP certified hotels
in India.
Septemberst, to August th,
|ÊÊÊÊTitle |:| Chef de partie |
|ÊÊÊÊLevel |:|Supervisor |
|ÊÊÊÊSpecialization |:|Hotel / Food |
|ÊÊÊÊFunction |:|Junior Executive |
|ÊÊÊÊIndustry |:|Hotel / Hospitality |
|ÊÊÊÊSalary CTC |:|Rupees lacks per Annum. |
• Well versed in Italian, Lebanese, Indian and Gardemanger.
• Performed a key responsibility of shift in charge, in an all day dining kitchen.
• My span of control encompassed compiling daily lunch buffet menus,
• Handling a staff strength of staff
• Deliverance of Top notch quality of A La Carte and buffet food in tandem with
specifications laid down by the chef and ensured smooth operation of kitchen.
April Aug
|ÊÊÊÊTitle |:| Commis I |
|ÊÊÊÊLevel |:|Section In charge |
|ÊÊÊÊSpecialization |:|Hotel / Food |
|ÊÊÊÊIndustry |:|Hotel / Hospitality |
• Sectional In charge of Lebanese Cuisine worked with Chef Melham Kartaky and Chef
Ahmad Ammouri of Lebanon
• Cooked food according to the standard recepies.
• Developed and maintain a clean and healthy environment. interacting with guests,
documenting the likes and dislikes of the guests and prepare specials accordingly.
AREA OF SPECIALIZATION
• Mediterranean cuisine, Italian, Indian, Lebanese and Gardemanger
Commis II Sept March
Worked in Breakfast session, and was later rotated to all the sections of the kitchen like
Butchery, Bakery, Gardemanger, Soups & Continental, Indian and South Indian. While in these
sections I catered to food for A La Carte and Buffet.
Trainee Commis II Oct Oct
Underwent training in Breakfast and Pantry. And was responsible making miseenplace for these
sections. Stretched long hours to learn the section thoroughly.
EDUCATIONAL QUALIFICATION
|Education |
|Highest Level |
|Level |Grade |
|: Diploma in Hotel Management |: nd class |
| | |
|Field of Study |
|: Hotel Management. |
| |
|Major |
|: Food Production, Food & Beverage Service, Front Office, Housekeeping, |
|Sales & Marketing |
| |
|Location |Graduation Year |
|: India | |
| |: |
| | |
|Name of |
|Institution |
|: |
|Asan Memorial In

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