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SARAD PRADHANContact Info
: +971 52 552 4230Email
: firstname.lastname@example.orgPersonal Particulars
Date of Birth
: 30th Nov 1983Fathers Name : Tilak PradhanNationality
Permanent Residence: Indian (West Bengal)Passport No. : L2015930Educational Background
Scottish Universities Mission Institution (Humanities) under West Bengal Council of Higher Secondary Education from, Kalimpong in 2004 Matriculation under West Bengal Board of Secondary Education from St. Georges Higher Secondary School, Kalimpong (pedong) in 2001.Professional QualificationDiploma/Degree
: 3 yrs. Diploma course from North Bengal School of Hotel Management
(Siliguri), regd. under State and Central Govt. of India, affiliated to
Allahabad Agricultural Institute Deemed University (AAIDU).Work Achievements & Awards Awarded with Employee of the Month October 2012 in Lemon Tree Hotels. Awarded with Employee of the Month April 2011 in Lemon Tree Hotels. Awarded with Food Production LTFEP June - 2011. Also awarded with Hygiene & Food Safety Conducted on Sep. 2008 While working with The Tasty Tangles.
Certified by St. John Ambulance Association - Goa for First Aid. The basic food Hygiene Certificate from GHP Quality Consultants DubaiEmployment History
Busaba Ethai Ikram Caf LLC, Al Mana Group- DubaiPosition Title: Chef De PartieSpecialization: Asian Cuisine. Industry : Hotel/Restaurant
Duration: Feb 2015 till date Ensuring proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation. To instruct on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues as set out by the health & safety regulations Monitoring & Maintaining the Quality of food in the kitchen.
Enforce Clean as we go work habits.
Look for solutions to improve on guest complaints.
Vivanta By Taj Malabar CochinPosition Title: Junior Sous ChefSpecialization: South East Asia and oriental Cuisine.Industry : Hotel/Restaurant (The Pavilion Restaurant)
Duration: June 2013 to Sep 2014. Worked with TAJ group of Hotels at Malabar Cochin as Jr. Sous Chef. I was responsible for The Pavilion Restaurant, Interacted with guest, cook food according to the guest preferences.
Monitoring & Maintaining the Quality of food in the kitchen.
Making sure the kitchen works with in relevant Hygiene, health & safety guidelines. Leading the team & Maintain inventory of the kitchen equipments Enforce Clean as we go work habits. Constantly thrive to upgrade the food quality and presentation and establish the necessary control that would assure a high level of quality and consistency.
Check cleanliness and proper storage of food and equipment in all areas of food production.
Look for solutions to improve on guest complaints.
Lemon Tree Amarante Beach Resort Goa (Republic of Noodles)Position Title: Sous Chef (Join as a Kitchen Executive on 1st Sep 2010 got promoted to Sous Chef on Oct 2011 to Mar 2013)Specialization: South East Asia and oriental Cuisine.Industry : Hotel/Restaurant
Duration: 1st Sep 2010 to 12th Mar 2013Work Description: 1. Taking care of all Kitchen operational and restaurants work with the Kitchen teams. To maintain the high standard of food prepared on a daily basis. To be creative with food presentation and innovative with seasonal produce.
Competent and organised in work flow and working to deadlines.
Able to produce high quality food with minimal food wastage. To complete daily paperwork as required. To attend staff meetings and help develop plans when required.
To demonstrate a high level of customer care internally and externally.
2. To perform the duties of the head chef in their absence by:
To take full responsibility for the food produced. To ensure full production and preparation of food for functions including ordering stock, preparation and delivery of final product.
To ensure that all the food produced in the absence of the head chef is maintained at the high standard set by the catering department
Train kitchen staff on a daily basis and to monitor their performance.
To be able to determine food costs and food cost management when required.
To be able to rota staff when appropriate.
3. To take responsibility for the adherence of all Food Hygiene and Health & Safety Regulations by:
To lead by example in working practice and presentation. To ensure that all food is consistently prepared and stored to set regulations. To ensure that all temperature records are taken on a daily basis. To ensure that the kitchen is cleaned to the standard set by Health and safety legislation.
To have a full understanding and knowledge of food safety law.
To train kitchen staff in the implementation of food safety law.
THE TASTY TANGLE, BANGALORE (a branch of THE NOODLE HOUSE DUBAI, under dish hospitality pvt. Ltd) Position Title: Commie - ISpecialization: South East Asia CuisineIndustry : Restaurant
Duration: July 2008 to 2010.Work Description: I was able to increase sales to its maximum capability. Make nice food and follow the menu set by Sr. Chefs.1. Worked in Hotel Tashi Pielkheel as C.D.P. in Bhutan.2007
2. Worked 12 months as Commie III in Chinese cuisine at Royal Plaza, A Sarovar Hotel (Gangtok).2007
3. Six months Industrial training (Food Production) from Sayaji Hotel (Indore).2006
4. Three months training (F&B) from Saluja Residency (Siliguri).20055. One month vocational training (F&B) from Hotel Dynesty, (Guwahati).2004Additional Info
Carrier ObjectiveTo perform to the best of my capabilities and earn best results for self and employer
Dynamic team player
Sense of responsibility
Knowledge of different type of foods
Creative and resourceful
Passion for continuous learning and personal growth
Highly motivated and driven, with strong desire to excelDECLARATION:
I hereby declare that the above statements are true and correct to the best of my knowledge and belief.Date: Place: ...