RESUME
SANJAY JAMWAL
Dhar Road, Shakti
Nagar, (Garian Talab) W.No. =7
Udhampur-182101, J&K,
INDIA
Mobile No.
91-9419162772., 91-9797478888
Email.
jamwalsan@yahoo.co.in
______________________________________________________________________
Objective
Position
Executive chef, using my Ten years of experience in the operation of
Food and Beverage Production.
Summary
With
10 years in caterer in Food production, Dietetic food, Banqueting
and A la carte operations for leading Hotels. Culinary innovative
known for producing top quality, Dietetic food, creative products
contributing to revenue growth while simultaneously reducing food
and labor cost. Proven ability to effectively lead multi outlet,
fine dinning and high volume operations.
Superior
leadership, coaching and team building skills committed to creating
memorable dining experiences for celebrities and guests.
PROFESSIONAL
EXPERIENCE
#1
Period: 1st
Oct 2008 to till date
Designation:
Executive Chef
Property: The White
Orchid, An Ecotel Hotels,Katra Vaishnodevi.
DUTIES
AND RESPONSIBILITIES
Multi outlet/High Volume operations | Safety and sanitation |
Budgeting/Profit and Loss management | Quality control |
Creative Menu development | Profit Enhancement |
Fine Dinning/A La Carte/Banqueting | Systems automation |
Price structuring/Cost curtailment | Inventory/Purchasing |
Team Building and Training | Guest relations |
Special Event Planning | Product Development |
Dietetic Food | Research Management |
#2
Period: May2007 to
30th Sept 2008
Designation:
Sous Chef
Property: The White
Orchid, An Ecotel Hotels,Katra Vaishnodevi.
DUTIES
AND RESPONSIBILITIES
Providing
restaurant guest's with excellent food quality, consistency,
reasonable prices, in an attractive environment, and with
professional service.
Responsibilities
include managing the culinary functions to meet the food quality
goals, meeting the company's financial goals, facilities
maintenance, and personnel development objectives.
Supervisory
responsibilities in accordance with the organization's policies and
applicable laws. Responsibilities include interviewing, hiring, and
training employees; planning, assigning, and directing work;
appraising performance; rewarding and disciplining employees;
addressing complaints and resolving problems.
Assist
the Executive Chef in providing "excellent quality" and
"presentation" of all food to the guests. The
demonstration, preparation and execution of each menu item and the
item specifications and presentation will be agreed upon.
Maintaining
the standard of "excellent quality", the Sous Chef is
additionally responsible for ongoing training and communicating
these standards to the staff.
Proper
guest service requires that the food is produced on a timely basis
and that the servers are well educated regarding the menu.
To
participate in service education through:
a.
Daily line-ups;
b. Quarterly menu meetings; and
c. New
server training program
To
assist the Restaurant in meeting the financial targets while
achieving the food quality and service objectives.
Maintain
a high level of cleanliness in the kitchen facilities.
To assist
in supervising the daily cleaning of the pantry, cooking line, prep
kitchen, dish area, stairs, walk-in and downstairs prep area.
#3
Period: August 2003
to May2007
Designation: C.D.P
Property: K.C.Hotels
Pvt. Ltd.
DUTIES &
RESPONSIBILITTIES
Reports to
Executive Sous chef
Overall in-charge
of F&B production in Falak (Asia’s no.1 capacity wise
,Speciality Multi Cuisine Revolving Restaurant.
Designed and
implemented new menus for Falak with the co-ordination of chef.
Designed and
implemented Food Festivals like Ayurvedic, Dosa Utsav.
Assisting
Executive Chef with guest satisfaction, daily operation, staffing,
inventory control, and supervised staff of 60 peoples in his
absence.
Responsible for
the Preventive Maintenance and Fumigation of all the F& B
Production departments.
Maintaining
highest standards of cleanliness and hygiene in the display kitchen.
Periodic
inspection of the display and the back Kitchen.
Speak to the guest
on deciding for menus on special events.
Taking orders from
the guest directly if they have any particular preferences.
Taking briefing of
the service and the kitchen staff regarding the menu on special
events.
Indenting and
maintaining the par stock levels of the store items.
Maintaining the
butchery items.
Make sure the
operation is smooth and problem free.
#4
Period: October
2000 to August 2003
Designation:
In-Charge Banquet and Bakery & Confectionary.
Property: Hotels
Jammu Premier (P) Ltd., Jammu
DUTIES &
RESPONSIBILITTIES
In-Charge of
Overall Operation of Banquet Parties, Banquet which has the capacity
of 1500 pax.
Interacting with
guests belonging to army and also guests of VVIP cadre for
organizing seminars, conventions etc.
In-Charge of
Premier Bakery & Confectionary, which has 15 outlets in Jammu
city and responsible for its inventory control.
Introduced
personal photograph of the person (computerized) on the cake for
occasions like Birthdays or any other theme for the first time in
Jammu.
#4
Period: November
1999 to October 2000
Designation:
Commii-1
Property:
Hotel Tridev Pvt. Ltd; Katra.
DUTIES &
RESPONSIBILITTIES
Responsible for
the smooth functioning of the kitchen.
Gained excellent
insight basic operation of the kitchen.
Gained practical
knowledge of all Indians gravies, Tandoori items etc.
#5
Period: 1996 to
1999
Designation:
Industrial Trainee
Property:
Hotel Le Meridian, New Delhi.
Hotel Holiday Home Shimla.
Hotel
The Vaishno Devi Katra.
Description:
Worked at these
said properties during the course of my education (Bachelors in
Hotel Management).
Trained in Food
and Beverage Production and Service Departments.
Recent Selections
Selected as Head chef
in Hotel Maharaja and Restaurants in South Africa,
Selected as 2nd
Chef at Herliquen Restaurant
EDUCATION
EXPERIENCE:
Trainer in hotels
Evaluator to top
I.H.M’S of north India.
External examiner
to I.H.M Gurdaspur for F&B Service and Production.
Guest Lecturer to
home science (Govt. Women College Gandhi Nagar Jammu)
.
Academic Counselor
in the subject of Master’s in Dietetic and Service Management
at I.G.N.O.U. Study center Women College Gandhi Nagar Jammu since 14
Feb 2004
Academic Counselor
in the subject of Master’s in Tourism Management at Dept. of
Management, university of Jammu
RADIO
CONFERENCING:
Radio Conferencing
in the subject of nutrition
RESEARCH GUIDE
FOR MASTER DEGREE PROGRAMMES IN FOLLOWING TOPICS:
Hospital Catering,
A case study.
Role of
Traditional Food in Jammu.
Plant and Personal
hygiene in different service establishments of Jammu.
Mid Day meal in
J&K requires an improvement.
Recipe Management
Role of Fast food
in the youngsters (A Case Study).
SUBJECTS TAUGHT:
Food and Beverage
Service.
Food and Beverage
Production.
Bakery and
Confectionary.
Tourism Management.
MSc.(DFSM)
Dietician.
Ecotel
ECOTEL
As a team leader
of ecotel(Green Team), WE have made some rules and regulations for
other departments they have to follow these rules and regulations.
Each
and every employee kitchen will participate in ENERGY
CONSERVATION. Weekly inspections will be taken by the
environment department / green team to see whether the concerned
department is actively involved in reusing as much as possible by
his department and will be graded accordingly
Solid Waste
Management
Segregation of
Garbage
Energy efficency
Water conservation
and preservation
Environment
commitment
Employee education
and community involvement
BOOKS
On Traditional Dogra
Food of Jammu
Diet Management
COURSE
COMPILATION
Compiled a 3 Month
course on the subject Professional catering for I.G.N.O.U university
CONSULTATION
Good Morning
Breads (Ajay Gupta) Gangayal Jammu
Market survey of the
Project, Machinery, Operational and Marketing of the Project
Hotel Dolphin(3
star),Udhampur
Consultancy on
Designing of the Kitchen, Staffing, Menu compilation, and Training of
the Kitchen Staff
QUALIFICATION:
Graduate in
Hotel Management from Mangalore University, Karnataka 1996-1999.
Master in
Tourism Management from I.G.N.O.U.
Diploma in
Computer Hardware from S.T.G. International.
One Year
Diploma in Computer Software.
M.phil
tourism from Madhurai Kamraj University, Madhurai.
Certificate
in food safety
M.Sc.
Dietetics and food service management (Pursuing)
P.hd In
Tourism (I.G.N.O.U) (Pursuing)
PERSONAL DETAILS:
Date of Birth
: 27th July 1977
Father’s name
: Sh. Bhag Singh
(Executive. Magistrate)
Nationality
: Indian
Martial Status
: Married
Interests
: Sports
Passport No.
: A-5443870
Expiry Date Passport
: 10-08-2009
Refernces
: Mr. Shailesh Grover
General
Manager
Hotel
Royal Orchid, Banglore
Mb. +91
902000096
Mr. A.K
Bhat.
Director
I.G.N.O.U,
Jammu
Place:
Date:
Sanjay Jamwal
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