Objective
To obtain a management position in a challenging and performance driven environment in the hospitality industry, that will utilise my skills, experience and education to achieve highest level of competence, proficiency and operational excellence in my profession. I would like to be a part of highly motivated and growing team with a frontline organization in the hospitality industry.
Experience
CAMP MANAGER: June 2005 – May 2007
ESS Support Services Worldwide, 464 National Supply Road, Trans-Amadi Industrial Layout.
Port Harcourt. Nigeria (www.ess-global.com)
(Remote operations wing of Compass group plc, the largest catering company in the world.)
• Managing operations of the Industrial Canteen at Total Fina Elf in Port Harcourt catering to 25000 meals a month.
• Directly responsible for 65 staff working under.
• Menu Planning, Food Quality, Budgeting, Cost Control, Staff Training, Coordinating Staff Recruitment, Purchasing, Receiving, Weekly and Monthly financial reporting.
• Manage and promote best practices of Health &Safety, personal and food hygiene with in the food service department.
• Responsible for administering HACCP principles.
• Organise Special events for the company and client sponsored functions.
• Work closely with the client, attend client meetings and meet up with client requirements.
• Ensure Adherence to all company and safety policies, rules, procedures, follow company guide lines and objectives.
• Worked as Unit Manager - relief at various locations including Exxon-Mobil Canteen at Lekki, Eurest Guest House, Total Fina Elf at Lagos and other remote camps.
SOUS CHEF: Oct 2003 –Apr 2005
Amber India Restaurant / Amber India Inc. San Jose, California. US. (www.amber-india.com)
(Award winning, highly acclaimed restaurant serving traditional and contemporary Indian cuisine, with $2.5 million per year in gross sales.)
• Supervise and closely monitor the preparations of basic sauces, curries and gravies.
• Leading a team of line cooks at the hot section during service hours at this fine dining restaurant.
• Liase with the Restaurant Manager to ensure efficient and flawless operation.
• Manage all formal and informal banquet food preparation and presentations for upto 200 people.
• Co-ordinate with suppliers, ordering requirements and receiving supplies as per standards.
• Acquired proficiency at producing Tandoori breads and Kebabs.
CHEF-DE-PARTIE : Feb 2001 –Sept 2003
MV Aurora. P&O Cruises U.K. Ltd., Southampton, UK. (www.pocruises.com)
(The leading cruise company in the British market renowned for its professionalism and
impeccable service standards. )
• Was a member of a well-synchronized team of 105, routinely churning out high profile Breakfast, Lunch and
Dinner menu items from a wide cyclic menu on a massive scale for 2000 people.
• Worked at the Sauce bench, Roast section, Fish bench, Soup section and at the Cold Larder.
• Estimating food requirements and ordering for kitchen supplies on the M.M.S.
• Responsible for maintaining utmost standard of hygiene required on any world-class luxury cruise ship.
CHEF-DE-PARTIE: Aug 2000 –Jan 2001
Taj Palace Hotel, New Delhi, India. ( www.tajhotels.com)
( A 5-star super deluxe luxury property with 420 rooms, -- Member of the Leading Hotels of the World.)
• Incharge of Soups and Continental section of the Main Kitchen.
• Supervise and Assist in preparation and presentation of vast buffet spreads of European and Indian food,
Salads & Carvings.
• Research and give presentation of dishes for periodic menu changes.
• Controlling Inventory and revaluating supplies as per S.P.S.
• Observing strict hygiene practices at all times in the section.
• Scheduling duty rotas, revising duties and recording attendance.
KITCHEN MANAGEMENT TRAINEE : Aug 1998–Aug 2000
Taj Palace Hotel, New Delhi, India.
• Extensive Training Programme with valuable inputs in Soups and Sauces, Hot section work practises,
Larder-operations, Bakery and Confectionary, Indian Cuisine, and Butchery skills besides assciated
management studies.
• Remained the top scorer in all assessment tests (theory and practicals) in a class of 12.
Education
3 Yr. Degree in Hotel Management, Catering Technology and Applied Nutrition. May1998
Institute of Hotel Management and Catering Technology, Bhopal, India
under National Council for HMCTAN, New Delhi.
Course work involved : Food Production with special emphasis on different cuisine through
on-premises catering, Quantity Food Kitchen and Advanced Training Kitchen Experience.
Courses:
Food Production. Hotel Accounts.
Food & Beverage Service. French
Food & Beverage Management. Sales & Marketing.
Front Office Operations. Computer Application.
Accommodation Operations.
Certification
PROFESSIONAL TRAINING :
• Basic Food Hygiene Course, April 2001
Chartered Institute of Environmental Health, London, UK.
• Hotel Operations Management Training, Food Production, Aug 1998-Aug 2000
Taj Palace, New Delhi, India.
• Industrial Internship, Food production, Sept 1996-Feb 1997
Hotel Clark’s Amer, Jaipur, India. .
Skils
Culinary expertise in the efficacious production of high standard dishes from an array of Continental, Italian, French, Spanish, Lebanese & Mexican cuisines.
Experience in European cuisine for both fine dine and large banquets handling 500-2000 meals per day.
Excellent creativity and innovative skills at hot continental, garde-manger and confectionary.
Keen sense of responsibility and leadership for motivating subordinates and colleagues
towards desired goals.
IT SKILLS :
Possess strong hand working knowledge at Microsoft Office Suite. ( MS Word, Excel, Power point, Outlook etc)
AWARDS AND ACHIEVMENTS :
-Awarded bronze medal for excelling in “Entreé and Main Course”event at Taj Culinary Olympics- 2000 organized at New Delhi.
-Certificate of appreciation from Alwar Army base for single handedly organizing all the meals in a
praise worthy and professional manner for Top brass Army officers convention for four days
on behalf of Taj Palace Hotel, New Delhi