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CV Catering Manager, Business Development Manager, Chef In-charge, Chef de Partie, Executive Chef

Catering Manager, Business Development Manager, Chef In-charge, Chef de Partie, Executive Chef

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CV/Resume ID no.: 111209

Location (Residence): BANGALORE, India
Citizenship: India
  Native: Punjabi
  Other: Gujarati
Education & Experience: Work Authorization & Relocation:

Years of Experience: 14 years
Authorized to work in:
Present Location:
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Basic 20 years
Other Other Basic 20 years
Other Labourer Basic 16 years
Other Domestic Basic 15 years
Other Customer Service Basic 10 years
Administration Customer Service Basic 16 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I am a Hotel Management graduate form Bangalore University, expertise in Hospitality Industry for last 14 years. I can adapt in any situations and I can resolve problems in thoughtful, decisive and orderly manner.

I have worked as Food production lecturer, Catering Manager, Business Development Manager, Chef In-charge, Chef de Partie, Executive Chef, Regional Manager and as Operations In-charge in India as well as overseas. I am well versed in operational aspects of hospitality industry. I have very strong organizational and interpersonal skills.

I can travel anywhere around the globe at a moment’s notice. Given a chance I would be a good asset to your organization in the long run.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Feb’ 10 to till date ES-KO International Inc, Chad- Central Africa as Chef Manager.

Significant Deliverables
 Serving United Nations at TChad- Africa, having country office at MINURCAT-N Djamena.
 Operating 10 locations under my supervision.
 Catering to about 5000 defense personnel, and about 3000 UN Civilian Staff of different nationality.
 Administered about 220 staff in all the locations.
 Initial mobilization of all these locations in TChad.
 Recruitment of International and Local Staff.
 Arranged the product shipment from France and Italy. Coordinated the logistics for all the locations.
 Vander development, international and Local.
 Budget for next one year operation.
 Stream lined Operational procedures which includes Menu designing, HSE Training, Equipment training etc.

Jun’06 – Jan’ 10 ESS Support Services Worldwide, Compass Group, Skopje, Macedonia as an Executive Chef.

Significant Deliverables
 Provided quality service to:
About 5000 defense personals of different nationality and civilians on duty.
NATO Head Quarters, Balkan region.
 Administered a team of 150 employees
 Devised plans for 21 days recycle menu for breakfast, lunch and dinner considering customer need and food cost as well.
 Holds to credit the initiating the concept of a Barbeque lunch on every Friday.
 Enhanced the customer satisfactory level to 100% by innovative menu, International cuisines, eye appealing presentations and transparent interactions.
 Effectively trained the crew on all aspects of HSE.
 Distinction of handling of all meetings, conferences and functions etc.
 Rendered training to staff on HACCP standards.
 Assured the quality supplies, which includes daily local supply and monthly supply too.

Apl’ 05–Mar’06 TAWOOS Industrial Services Co LLC, Muscat, Sultanate of Oman as a Catering Manager.

Significant Deliverables
 Ensured appropriate service to:
Khoula Hospital, Al-Nahdha Hospital and Al-Rehma Hospital- Ministry of Health Project.
800-bed hospital about 2000 patients and Attendants together.
 A key player during project mobilization period.
 Managed a team of 110 employees and provided coaching and support to all departments.
 Provided effective trainings to the crew on all aspects of HSE.
 Successfully handled service and catering operations at the Ministry of Health meetings, conferences and functions etc.
 Resourceful in generating revenue amounting to Omani Rial –100000/ month (ie, an approximate US $ - 252175/ month)
 Ensured effective disposal of waste.
 Trained staff on HACCP standard and instrumental in standardized all aspects of operations.

Sep’03-Aug’04 Renaissance Services SAOG, Baghdad, Iraq as a Catering Officer.
(Overseas Support Service Division of TAWOOS Industrial Services Co LLC, Muscat, Sultanate of Oman)

Significant Deliverables
 Contributed significantly in initially setting up the facility and operations for the project. Standardizing all aspects of operations.
 Coordinated operations for ensured service to 15000 US Army men on per meal basis.
 Proficiently managed VVIP functions for US ambassador Mr Paul Briemmer, US secretary Mr Collin Powel, General Sanctiz and General Johnson.
 Completely handled charge of the dinning hall and the marmite section.
 Mentored and motivated large numbers of team to ensure smooth operations.
 Rendered:
Coaching and provided support to all departments as per the requirement
Training to crew on all aspects of HSE.
 Awarded for Excellency of service.
 A Member of the team, named as the best dinning facility in Baghdad, Iraq.
 Successfully organized and trained employees for new project expansions.

Feb’02-Aug’03 Food line India, Bangalore as In-charge Food & Beverage Operations and Business Development

Significant Deliverables
 A significant contributor in obtaining industrial catering orders of ICICI One source, HSBC, STPI-Bangalore, Tata Power Corporation, Tata Infotech, Tata Tele Services, GE Power Controls, BPL Telecom, Century Club and party orders;
 Distinction of generating revenue to the tune of Rs 2500000/ month.

Sep’00-Dec’01 Bydesign India Pvt.Ltd, Bangalore as a Chef in-charge.
(A Catering Venture of Velankani Information Systems Ltd)
Significant Deliverables
 Competently handled the Continental (cold and hot kitchen) and Indian bulk kitchen.
 Played a pivotal role for HR related activity, i.e. recruitment and employee appraisal.
 Contributed significantly in obtaining industrial catering orders and party orders from key clients like STPI Bangalore, Wipro Technologies, GE Power Controls, Infosys, Hical Magnetic Ltd etc and generated revenue worth Rs 2000000/month.
 Effetely handled the cultivation of “Spice Garden” in 5 acres of land.
 A pioneer in planting “Vermiculture pit” for waste management.

Sep’98-Aug’00 Le Meridien –Bangalore as a Chef de partie.

Significant Deliverables
 Successfully designed menus, standardized recipes and prepared food costs to ensure seamless kitchen operations.
 Resourcefully handled the Indian Kitchen and organized the “Punjabi Food Festival”.
 Initiated the concept “Continental Breakfast and Brunch buffet” on every Sunday.
 Instrumental in bridging the staff and the management.

Commenced career with Hotel Atria, Bangalore as a Kitchen Executive; Jun’96-Jul’98

3. Education & Training - CV/Resume Part 3 [Mandatory]

o ACADEMIA: Bachelor of Hotel management from T. Jonh College, Bangalore. (Bangalore University); 1996

4. Computer Skills - CV/Resume Part 4 [Mandatory]
Material Management System, Word-processing, WordStar, Internet and Data based Management. (Computer – Application) from Avinash Computer Center, Bangalore; 1995
Hands on experience in working on Internet applications, Store package and MS office
5. Other Skills - CV/Resume Part 5 [Optional]
 Proven abilities in:

Strategy Planning General Administration Facilities management
Vendor Management Logistics Event Management
Housekeeping Procurement Travel Operations
Cash management Coordination on AMC’s EHS
Inductions Service support Meetings
Liasioning / Coordination Documentation/ Reports Menu Planning
F & B Operation Catering Services Banquet Operations
Client Servicing Team management Training & Development
Business Development Sales & Marketing Branding & Advertisement
Staff Motivations

o Preparing Indian Cuisines, i.e. South- Karnatik, Malabar, Andra and Chettinad. North-Mughalai, Punjabi and Tandoori Cuisine and continental quantity cooking and International cuisines like Mexican, Oriental, Chinese, Thai, Italian and Arabic.
o Making Therapeutic and all Diet Controlled Food.
o Setting up themes and managing food festivals.
o Serving large number of customers.
o Ice and Fruit carving.
o Bakery & confectionary.
o Functioning as a Layout designer for Quantity Kitchen.

 Outstanding success in building and managing relations with key clients and establishing large volume, high profit accounts with excellent levels of retention and loyalty.
 Possess a focused, customer-oriented approach with excellent relationship management skills.
6. Additional Information - CV/Resume Part 6 [Optional]
o Best Manager at Foodline India.
o Best employee at Renaissance services SAOG.
o Awarded for “Excellency of Service” from US Army.
o Honored as the “Order of Duck” by Gulf region division, US Army.
o Appreciated and certified by KBR and Coalition Provisional Authority.
o Presented with a meritorious award by United States Marine Corps.
o Received appreciation and a certification by the Hospital Director Khoula Hospital-Ministry of Health, Sultanate of Oman.
o Appreciation Certificate by NATO forces.


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Catering Manager, Business Development Manager, Chef In-charge, Chef de Partie, Executive Chef
CV/Resume ID no.: 111209

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