Resume - ExecutiveChef

(Keywords : I am well abrest with global trends.Have strong leadership communication skills.)
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  Candidate Details
Position Sought :
Age :
42 years     Experience : 18.0
Qualification :
3 Year Diploma in Hotel Management Catering Technology & Applied Nutrition 
Preferred Location :
All India, NCR, Bangalore, Mumbai, Delhi
Job Category :
Travel, Tourism & Hospitality



Nationality : Indian

Date of Birth : 13th March,1964


1986 Passed three year Diploma in Hotel Management
Catering Technology & Applied Nutrition from I. H. M. Bangalore.

1982 Passed I. S. C. (Class 12th) from Frank Anthony Public School, Bangalore.


h Over 16 years Professional experience as Chef in both Multinational & International Hotel chains/ environment.

h Have specialised in the Hot Kitchen in Continental cuisine.

Summarised :
Jan-2003 Hotel Industry
1999 ?2002 Family Bakery Unit.

1997-99 Sr. Sous Chef with ITC ? Hotels Welcomgroup

1996-97 Executive Chef with Hotel Avari, Dubai, UAE

1987-96 Sr. Sous Chef with ITC ? Hotels Welcomgroup

1986-87 Executive Trainee - Hotel Claridges, New Delhi

Brief details (from Present to Previous) of work experience :
Jan?2003 Executive Sous Chef with Hotel Intercontinental
ParkRoyal, New-Delhi.
1999-2002 Initiated a family start up of a Bakery unit at Lucknow and launched a brand name Raghavi?s Hot Breads ? manufacturing breads, buns & biscuits. The products are being marketed and distributed in Lucknow and in satellite towns.

1997-99 Sr. Sous Chef at Hotel Welcomgroup Rajputana Palace Sheraton, Jaipur.

Job status included :

h Formulating and standardising of Food & Beverage production operational policies & procedure.

h Upgradation of cuisine in respect to authenticity, creativity, presentation & production.
h Cost Control Management.
h Chef as a cuisine ambassador.
h Manpower training and development.
h Developing and ensuring high standards of safety and hygiene.

1996-97 Executive Chef at Hotel Avari, Dubai.
h A 225 room property with two restaurants OLIVE TREE.
h A round the clock multi cuisine restaurant with emphasis on Mediterranean food.
h OUT OF AFRICA (Game meat restaurant ? continental cuisine)

1987-96 Worked with ITC ? Hotels Welcomgroup
1993 Sr. Sous Chef at ITC ? Hotels Flagship
Welcomgroup- Maurya Sheraton Hotel & Towers, New Delhi.
h 1993-1995 Chef Western Banquets
h 1995-1996 Chef Indian Banquets

1990 Sous Chef at Welcomgroup Maurya Sheraton Hotel & Towers.
h Chef Coffee Shop (The Pavilion)

1989 Jr. Sous Chef at Welcomgroup Maurya Sheraton Hotel & Towers.
h Chef Coffee Shop (The Pavilion)

1987 Selected as a Kitchen Executive Trainee by ITC Hotels. A two year management training programme.
h On completion awarded certificate recognised by the International Hotel Federation, Paris.
h During this period of training we worked in different kitchens and other departments related to the kitchen operations.
h I have had the privilege of working in some of the best kitchens of famous Restaurants viz. Bukhara, Dum Pukht & Dakshin.
h Underwent a course in computers and have a good knowledge of the same.

1986 Worked as Management Trainee with Hotel Claridges, New Delhi.


Presently anchoring a Cookery Show ?KHAAS KHANSAMA? on channel 7.

Have done cookery show for NDTV-GOOD FOOD SHOW


Worked in many V. I. P. functions/ banquets.
h SAARC Summit
h G-15 Conference
h Presidential banquets for various heads of states.

h Assisted the Executive Chef in winning the Sambonnet Cup ? cullinary award sponsored by HOTEL magazine.
h Silver medal in All India Patisserie competition organised by the ITC Hotels.
h Head boy of the school.