passionat,creative,Head chef looking for restaurant hotel o
20 worton gardens, Middx, Issleworth, London tw74bb,anupam_som@hotmail.com, 07983441067 Objective: A position where my 11years of management & cooking skill in fine dining and bulk Kitchen Operation can be effectively utilized. Summary: Over 7 years working as a sous chef to gain knowledge & cooking technique from great chefs around the world, managed brigade of 7 chefs, to 70 chef., Do understand food business & can make 100s of menu according to time, place,& cost, Experienced in fine dining operation, pre plated banquet, buffet operation. Maintaining Health &safety standard, food order, duty schedule, food cost, and team work...To see some of my work picture go to- http://passionofachef.spaces.live.com/Experience: Casino At The Empirewww.TheCasinoLSQ.comLondon Clubs International, The Empire casino, sr sous chef mar2007-present London’s biggest and most luxurious casino,situated in the heart of London lsq, got a casino floor which holds up to 1200 guest at a time, got 3 very busy restaurants, and a homemade ice-cream parlorFlame, is a 80 cover up class European cuisine restaurant serves caviar, usda beef, lobster, European Classics & modern interpretation• Sustainable, fresh and seasonal ingredients• Excellent presentationfulushu, is a 60 cover Pan Asian restaurant, Vapor kitchen, to serve 5 bar food and 400 stuff meal for breakfast, lunch and dinnerMoca is a cold stone creamery serves homemade ice cream,The roebuck, food & fuelsous chef Aug 2006-feb2007 Roebuck belongs to the food & fuel the winner of the best gastro pub of the year awared, serving fresh produced traditional British cuisine, with a modern touch, serving ,scotch broth , steak & kidney pudding ,lamb shank ,braised ox cheek,pies working with head chef matt ,& group head chef Peter o salovan given me an opportunity to learn British cuisinewww.petershamhotel.co.ukPeter sham hotel (3AAROSSET) sr. c.d.p. oct 2005- july2006 worked with Chef Alex Bentley(Michelin star chef) 90 cover modern british cousin restaurant, serves Steaks, lamb, sea lobstar, dover sole etc.also organize parties &dinner banquet . www.carnival.comCarnival cruise lines,USA, SOUS CHEF August 2000 - September 2005 Started working with carnival cruise line as a Management trainee, Aug 2000 jully 20001 promoted as a sous chef, As a sous chef I being accountable for all food production outlet & 70 chef, & 40 kitchen porters Main galley operation which includes pre plated Breakfast, Lunch,& Dinner for 1800 to 2600 guest ,main galley is divided in different section like VEG PREP, SOUP, ROAST, SAUCES, VEG, FISH, LIDO is a casual food court ,which is having different restaurant like pizzeria, daily sandwich, fish &chips ,Asian Taste of nation, Bistro, Grill, Room serviceNoveau Supper club this is a fine dining restaurant and pride of C.C.L. This is a 100 cover restaurant that serves amus gule, prime quality beef, main lobster, sea bass, Dover sole, veal chop, lamb, etc.Other than this I am also assigned to make duty roaster, menu planning, and daily food order, make show plate for our famous gala buffet and, cooking demonstration. And represent my company in culinary development shows, in USA, Responsible for, Jr Sous Chef, C.D.P.Dcdp. Commies .Assistant cooks Taj Palace Hotelwww.tajhotels.com Taj palace, New Delhi chef de partie July 1999-jun2000 Taj palace is a worlds leading hotel with 900 all suits and 5 different restaurant, Working in Taj Orient Express restaurant was a great experience, this is one of the worlds best restaurant,35 cover ,dinner only with very high cliental,Goa Renaissance, Goa Renaissance(5 *)commies-1 SEP1997-mar 1999 Goa renaissance is a 5 star category hotel, with5 different restaurant, and 3 banquet hall, as a commis de cuisine 1 I being accountable for all food production of Goa Nugget restaurant, Goa nugget is a 120 covers restaurant, that serves Italian and modern French cuisine .other then that I also organized my own kitchen team and managed function’s.Industrial Training: Hotel Ashok (5*) Industrial TraineeApril 1995-September 1995Did my 1st industrial training with hotel Ashok Bangalore, this is a 5 star Hotel with 600 rooms, worked in all different kitchens, and learned the technique. importance of freshness of ingredients, temperature, coking time, & Hotel Atria Industrial traineeApril 1996-oct 1996 Did my training in different restaurant, and banquet kitchen, learned bulk cooking techniques,Education -3 years diploma in hotel management 1993-1997 from International institute of advance studieswww.iias.org.in/10+2 from the board of west bangle higher educationPersonal Details: D.O.B. - 9TH December 1974, Nationality – Indian. Marital status single Visa-U.K work permit till September 2011, U.S.A. Visa till 2010. Awarded for best food from American culinary federation . Personal qualities & interest-passionate about food, Ability to work with a smile, a go getter who does not quit until the job done right .Adaptable, Analytical, Energetic, Innovative, team player, Computer, designing, Fitness Training
Contact Info: 07983441067