Sous chef or head chef

CURRICULUM VITAE

Luxhmi Prasad

Sous chef – Atmosphere Kanifushi Maldives

Phone Number: +960 – 7345601

India Number: +91 - 724-***-****

Email: adgqty@r.postjobfree.com

Skype ID: laxmi.prasad98

Personal Summary

A hardworking, motivated and enthusiastic Chef who has a real passion for food, and who is sure to exceed your Guest’s expectations. My leadership style is to always lead by example in observing standards, rules and regulations. I have a unique method of cooking, and is well placed to improve the standards of cuisine in your kitchen, and to operate it at a healthy profit margin. By possessing extensive knowledge of all the rules and regulations concerning personal hygiene and appearance, I am able to ensure strict compliance with the highest standards. I am not only a strong leader but is also a good team player who has the experience required to create a stimulating, positive and energetic working atmosphere. Right now I am eager to further develop my career with a leading company, and am looking for a suitable position with an employer who is looking to recruit the best and brightest people.

Educational History:

Advanced Institute Of Engineering &Management Mumbai, India. 2007 to 2010

Diploma in Hotel Management and Catering Technology

Food craft Institute of Management in Dehradun, U.K. India. 2005 to 2006

Passed one and half years Diploma in cookery operation.

Uttarankhand Board in The Year 2005

Passed Higher Secondary (12th) School Certificate Examination

Uttarankhand Board in The Year 2003

Passed Secondary (10th) School Certificate Examination

INDUSTRIAL EXPOSURE AND WORKING EXPERIENCE

Employer: Atmosphere Kanifushi Maldives

Designation: Sous Chef

Duration: 6thjuly 2019 to Till Date

Responsibilities:-

Organizing and monitoring controls of food quality, presentation and service.

Assisting with the preparation of and the serving of all dishes to guest.

Ensuring that the kitchen and service areas are always clean and tidy.

Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment.,

Implementing, monitoring and reviewing food safety systems.

Preparing Daily menu for buffet, every night thymes is change.

Handling Main kitchens operation, buffet,privet dinner and all special menu for festivals .

Ensuring that all kitchen equipment is fully maintained at all times.

Taking Feed backs of the guests during the buffet

Taking every day staff briefing and training class,

Handling 15 staff including main kitchen (hot & cold), butchery,

Take caring of staff work permit renewal and staff vacation.

Making weekly duty roster for main kitchen (hot & cold) butchery,

Maintaining accurate records of food supplies, and freezer / fridge temperatures.

Making sure food stock is rotated properly.

Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate

Employer: Velidhu Island Resort Maldives

Designation: Sous Chef

Duration: 16thDec 2016 – 21th May 2019

Responsibilities:-

Organizing and monitoring controls of food quality, presentation and service.

Assisting with the preparation of and the serving of all dishes to guest.

Ensuring that the kitchen and service areas are always clean and tidy.

Managed the kitchens controllable expenses including food cost, supplies, uniforms and equipment.

Implementing, monitoring and reviewing food safety systems.

Prepared Daily menu for buffet, every night thymes is change.

Handled all kitchens operation,buffet ala cart, beach dinner,romans dinner and all special menu for festivals

Placed to food orders with approved suppliers and wholesalers.

Ensuring that all kitchen equipment is fully maintained at all times.

Taking Feed backs of the guests during the buffet

Attend the Daily head of department morning meeting

Taking every day staff briefing and training class,

Handled 60 staff including main kitchen (hot & cold), grill hut, butchery, bakery & pastry, staff kitchen & kitchen stewarding. Take caring of staff work permit renewal and staff vacation.

Staff weekly duty roster for main kitchen (hot & cold) butchery, grill hut, bakery & pastry, staff kitchen and kitchen stewarding.

Maintaining accurate records of food supplies,and freezer / fridge temperatures.

Making sure food stock is rotated properly.

Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.

Employer: The Spice Trail (Indian Restaurant in Dubai silicon oasis) United Arab Emirates

Designation: Unit chef

Duration: 18th june 2016 to 10th Dec 2016

Responsibilities:-

Organizing and monitoring controls of food quality, presentation and service.

Assisting with the preparation of and the serving of all dishes to guest.

Ensuring that the kitchen and service areas are always clean and tidy.

Managing the kitchens controllable expenses including food cost, supplies, uniforms and equipment.

Doing all paper work and delay store requisition, duty rosters,

Implementing, monitoring and reviewing food safety systems.

Preparing Daly buffet menu. ala cart, special party menu and all special menu for festivals

Placing food orders with approved suppliers and wholesalers.

Ensuring that all kitchen equipment is fully maintained at all times.

Participating in staff and client meetings as required.

Handling 26 staff including staff kitchen. Take caring of staff work permit renewal and staff vacation.

Maintaining accurate records of food supplies, and freezer / fridge temperatures.

Making sure food stock is rotated properly.

Employer: Light Bite Travel Food Pvt Ltd. Mumbai India

Designation: Chef De Partie

Duration: 24th Aug 2015 to 20th May 2016

Responsibilities:-

Handling food production with hard work and constantly

Conscientious and correct execution of the seniors’ instructions.

Participate in internal meetings and training courses.

Solving queries of the juniors.

Taking Feed backs of the guests during the buffet & ala cart.

Employer: Bharat Hotel Limited (unit -The Lalit) Mumbai India

Designation: Demi Chef De Partie

Duration: 29thDec 2014 –10th Aug 2015

Responsibilities:-

Worked in Coffee Shop( main kitchen)

Handling All Food Production

Preparing Indian curries and kebabs.

Conscientious and correct execution of the seniors’ instructions.

Employer: Kuramathi Island Resorts Maldives (Universal Group of Resort)

Designation: Commi 1st

Duration: 1St Nov 2010 – 2nd Sept 2014

Responsibilities:-

Handling food production with hard work and constantly.

Chef in charge of Indian fine dine restaurant ( tandoor mahal )

Managing hygienic level during preparing food, checking all components inside of the fridge, are they in good condition.

Guarantee a cost conscious manner of working.

Participate in internal meetings and training courses.

Conscientious and correct execution of the Team Leaders’ instructions.

Employer: Hotel Trident Bandra kurala Mumbai, India (Oberoi Hotels & Resorts)

Designation: Commi

Duration: 1st sept 2008 – 10th Sept, 2010

Responsibilities:-

Worked at banquets and ala cart kitchen.

Worked as a pre-opening team

Preparing Indian curries and kebabs.

Solving queries of the juniors.

Nicely following chef’s instruction.

Capability of making bulk food.

Taking shift by shift hand over from colleague.

Giving stock balance to next shift

Learn how to make new dishes from senior.

Taking Feed backs of the guests during the buffet.

Employer: Chilies Café Myst Bar & Restaurant in Mumbai, India

Designation: Commi 2nd

Duration: 1ST Dec, 2007 – 28th Aug, 2008

Responsibilities:-

Handling Indian kitchen with chef.

Maintaining the Standards & Quality of the food.

Set up all the mesa pla.

Set up the kitchen’s equipment’s and our all Indian spices.

Maintain store room every day.

Checking all food items and store requirement.

Employer: Hotel Executive Enclave Bandra West in Mumbai, India

Designation: Commi 3rd

Duration: 3rd March2007 – 30thNov 2007

Responsibilities:-

Worked in Indian and tandoor department.

Helping senior’s to cooking food. Assistant them at operation period.

Interested how to make new dishes and recipes learning by chef

Preparing all mesa plus for ala cart kitchen.

Employer: Hotel Majestic Park Plaza in Ludhiana, Punjab India. (Sarovar Group of Hotel)

Designation: Industrial Training

Duration: 11th Aug 2006-11th Feb 2007

Responsibilities:-

Worked in all outlets.

Pick up store in the morning shift.

Cutting vegetables and butchery items.

Respect to all senior and complete the work given by them.

Worked in f&b service for two months

Managing Culinary Dynamic Smart

Certifications & Achievements;

Achieved H.A.C.C.P. certificate by i

2003 -2005}

Basic comp

Language Ability:

English : Fluent

Hindi : Excellent

Gadwali : Fluent

Personal details

D.O.B. : 5th June 1988

Sex : Male

Marital status : Married

Nationality : Indian

Father Name : Mr. Jeetmani chamoli

Address : ward no 8 bagi Athoorwala, Bhaniyawala

Dist.- Dehradun, Uttarakhand, India (Pin -248202)

Passport Details:

Passport No : S6642758

Place of Issue : Maldives

Date of Issue : 19/03/2018

Date of Expiry : 18/03/2028

Hobbies: Cooking, keeping and gaining knowledge of preparing a different dishes and making friends and nook

I hereby solemnly affirm that the above given information is true to the best of my knowledge and belief

Place: Maldives

Date: Signature

Luxhmi Prasad

Reference

Name Designation Hotel Name Mobile No

Mr. Pankaj walia Executive chef Ozen By Atmosphere at Maadhoo Maldives +960-*******

Email: - adgqty@r.postjobfree.com

Mr. Rohin Thankappan Executive sous chef Atmosphere kanifushi Maldives +960-*******

Email: - adgqty@r.postjobfree.com

1. Schedule optimization

2. Supervising

3. Business management

4. Leadership skills

5. People management

6. Achieving food margins

1. Effective planning skills

2. New recipes

3. Resourceful

4. Problem solving

5. Food ideas

6. Innovative

1. Leading by example

2. Exceptional host

3. Commercial judgments

4. Team player

5. Inspiring people

6. Positive attitude

1. Food sampling

2. Dish specification

3. Special diets

4. Induction training

5. Kitchen management

6. Asian recipes

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