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ran vijay
India-Bihar-Patna
sous chef
Seeking assignments in Service Operations in the Hospitality Sector.
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nited States of public health.
• Been trained for curing of sea fish on high volume by carnival travelling chef.
• Proven success in improving work processes, leading change and role modeling positive behaviors
• Strong Time and process management skills
• Strong interpersonal, verbal and written communication skills
• Computer skills to include Microsoft Word, Excel, PowerPoint and LINK
Qualification Profile
2003 Completed Degree in Hotel Management from IHM Kolkata, affiliated
Through National Council of Hotel Management Catering Technology
And Applied Nutrition, PUSA.
1999 Completed ISC Exams with first divisional marks from Sogra college
Bihar Sharif.
1997 Completed BSEB Exams with first divisional marks Adarsh
School.
Job Profile
2007 (sept) currently working as kitchen executive “A” in the french fine dining restaurant Brasserie THE IMPERIAL New Delhi .
2006 (Nov) worked as section in charge (equivalent to cdp ) in
Carnival pride cruise line “fine dining restaurant SUPPER CLUB (los angeles).
(The David supper club Restaurant has a very intimate atmosphere that suits Guests looking for unforgettable experience. Allow at least two hours for your extreme fine dining experience. The menu is modeled after New York’s upscale steak houses serving only the finest aged prime beef.)
2005 (Aug) jr CHEF DE PARTIE in TAJ UMAID
BHAWAN PALACE, JODHPUR as a pre opening team member.
Responsibilities
1) New menu trials for the upcoming restaurant.
2) Responsible for HOT & COLD Conti kitchen.
3) Responsible for setting standards and training for the menu
4) Assisting chef to establish a new kitchen.
5) Taking care of bulk indenting and perishables.
6) To communicate with guest regarding presentation and taste.
7) Reported to the executive chef.
8) Secretary of process improvement team (taj)
9) Responsible for guest feedback (comment card) at corporate level.
2005 (Apr) worked as a DEMI CHEF DE PARTIE in TAJ LAND’S
END (bandstand)Mumbai responsible for the VISTA conti kitchen
Responsibilities
1) Working as a shift in charge in the vista continental kitchen
2) Responsible for the Bulk and A la carte Mise- en-place
3) Introducing different new dishes and menu for the particular Buffet
Service.
4) Taking care of indenting of the meats as well as perishables and dry
Stores.
5) Responsible for maintaining cleanliness and hygiene in the kitchen.
6) Taking out of the A la carte orders in the rush period.
7) To communicate with the guest regarding food services
8) Liaising between the staff and kitchen Executive.
2003 worked as a COMMIS in The Oberoi’s Udaivilas,
responsible for the continental kitchen (hot section).
Responsibilities
1) Launching of the new menu .
2) Taking care of the hot section mise-en-place and service
3) Introducing innovative dishes in the Carte de jour menu
4) Presentation of newly introduced dishes in the hot section
5) Daily and bulk indenting for the meats, dry stores and perishables.
2002 October industrial training from ITC chola sheraton, chennai
Specialization in continental kitchen (hot section)
Achievements
Worked with highly skilled chef.
Chef jean christophe basseu
Chef j. f. pealez.
Chef john money
Chef Xavier And hence increased my own skill.
Got 3 appreciation letter from GM of umaid Bhawan palace
References : chef J.F. Pealez
Executive chef , sangrilla
Chef j.s. bhatnagar
Executive chef ,umaid Bhawan palace,jodhpur
: chef Mayur Thapa
C.D.C (the imperial )
: chef roshan crow
Supper club chef “carnival los angeles”
: chef Manish Chandna
Executive culinary chef ,Taj safari
Date: 15 nov 2007
Place: New Delhi
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