| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidate204, 62 Pequot Drive, Stamford, CT, USA 06902
1 PHONE NUMBER AVAILABLE
EMAIL AVAILABLE; EMAIL AVAILABLE
Candidate's Name
Fourteen years of professional cooking and kitchen management experience with reputed international hotel chains, backed with
OVERVIEW
strong education, training, task force assignments, and vast global exposure to World Cuisine. Exemplifying leadership qualities
and professionalism, backed by a consistent, verifiable record of achievement. I am a certified Red Seal Canadian Chef and after
gaining some valuable exposure in USA, looking to come back to Canada, which I call home.
SKILLS & Red Seal Certified Canadian Chef
ABILITIES Executive Chef experience with multimillion Dollar, upscale establishments
Catering experience (2,000+) including Heads of State and The Royal Family
Maximizing kitchen productivity and staff performance year over year growth
Expertise in Menu Planning, Menu Engineering and Food Cost Control Models
Expertise in Food Styling and Food Photography
SERVSAFE USA Certified & Food, Sanitation and Hygiene Certified Canada
Hilton Westchester, Rye Brook, NY April 2014 -
PROFESSIONAL
Present
EXPERIENCE
EXECUTIVE CHEF
Executive Chef, managing $11 million in revenues, over three F&B outlets and 80,000 Sq. ft. of banquets.
Ensuring consistent production of high quality food through all hotel food outlets utilizing local, sustainable and farm fresh
products.
Raising the bar and showing consistent growth in SALT scores under menu variety, food quality, presentation and overall
outlet and banquet experience.
Streamlining kitchen operations, reducing food cost and increasing profitability Yoy.
HTTP://WWW3.HILTON.COM/EN/HOTELS/NEW-YORK/HILTON-WESTCHESTER-
RYEHIHH/DINING/HARTH-WESTCHESTER.HTML
Hilton Buffalo Thunder Resort and Casino, Santa Fe, NM, USA Aug 2012 April
2014
EXECUTIVE SOUS CHEF
Executive Sous-Chef, $6 million in revenues over Five F&B outlets including casino, golf course and 65,000 Sq. ft. of
banquets.
AAA Four Diamond Rated Hotel
Hiring, training, and directing cooks/chefs to achieve targets and increase profitability by 5% by utilizing HSM, Menu
Engineering and restructuring culinary operations
Maintaining high standards of hygiene & general cleanliness and top grade, Eco sure survey YOY
Planning menus, assure quality control, and minimizing waste across culinary operations
Participated in task force assignment with Waldorf Astoria Naples, Florida, USA, Oct 2013 - Dec 2013
Hyatt Regency, Calgary, Canada June 2006-
Aug 2012
BANQUET CHEF
Supervised a team of 20 cooks/chefs producing $8 million in revenues
Instrumental in managing banquet food operation for a total of 32,000 sq. ft. of banquets
Achieved the Number One position among Hyatt Hotels North America for Staff satisfaction and best workplace in 2011
(Culinary)
Sheraton Suites Eau Claire, Calgary, Canada Jan 2006- Jun 2006
Hilton Islington, London, U.K. Feb 2003 Dec 2005
Holiday Inn, Pune, India July 2001 June 2002
Le Meridian, New Delhi, India Jan 2000- April 2000
Hyatt Regency, New Delhi, India May 1999- Oct 1999
SCHILLER INTERNATIONAL UNIVERSITY LONDON, U.K MBA (INTERNATIONAL HOTEL AND TOURISM
EDUCATION
MANAGEMENT)
QUALIFICAT
SAIT POLYTECHNIC CALGARY, CANADA PROFESSIONAL
ION COOKING DIPLOMA
NATIONAL INSTITUTE OF HOTEL MANAGEMENT CHANDIGARH, INDIA HOTEL
MANAGEMENT DIPLOMA
DON BOSCO SCHOOL, NEW DELHI, INDIA HIGH SCHOOL
DIPLOMA
REFERENCES & SUPPORTING DOCUMENTATION FURNISHED UPON REQUEST
REFERENCES
Page 2
|
