Ganga Dutt
Indian Specialist Chef
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About
To work as Chef in a fine dining Indian Restaurant. I have experience in hospitality industry as Chef, which included working in India, Vietnam, Malaysia and England. I am hard working, punctual and customer focuses dedicated.
Experience
Indian specialist chef - Infuse Indian restaurant - 4-5 Waddington Road, St Albans City
(2019-03)
Indian Speciality Chef - MW eat (Chutney Mary) - 73 St James's St, London SW1A 1PH
(2016-04-01 - 2019-03-25)
Responsible for Indian Curry section and Tandoori Breads, Kebabs.
- Prepare food for parties as well as on-going restaurant functions
Indian Speciality Sous Chef - Indali lounge Restaurant - 50 Baker Street London W1U 7BT
(2010-03 - 2019-03-25)
Responsible for Indian Curry section and Tandoori Breads, Kebabs.
- Prepare food for parties as well as on-going restaurant functions
Head Chef - Abid's Restaurant - Leeds, England
(2008-11 - 2010-03)
Responsible for operation, menu plan, food preparation, production for various parties as well as on-going restaurant function.
Master Chef - The Gill's North Indian Cuisine - Kuala Lumpur, Malaysia
(2004-10 - 2008-11)
Responsible for operation, menu plan, food preparation, production for various parties as well as on-going restaurant function.
- The Gill's Indian Cuisine awarded Malaysia's Best Restaurant Year 2004, 2005, 2006, 2007 and 2008
Head Chef - Triple Nine Indian Restaurant - Haryana, India
(2002-09 - 2004-10)
Responsible for Indian Curry section and Tandoori Breads, Kebabs.
- Prepare food for parties as well as on-going restaurant functions
Assistant Chef - The Revival North Indian Restaurant - Hanoi, Vietnam
(2000-05 - 2002-07)
Responsible for Tandoori and curry section.
- Prepare all curry pasts, Tandoori masalas, naan bread, kebabs
- Managed vegetable, meat, poultry and grocery items proper storing
- Maintain kitchen equipment as proper hygienic standards
Chef Commis-I - Chancellor Club - Haryana, India
(1998-06 - 2000-04)
Responsible for preparation and production Indian curries and naan bread.
- Worked with a team member catering for 'Hyderabadi Food Festival' in presence of 1500 invited guest
Chef Commis-II - The Surya Hotel - New Delhi, India
(1994-06 - 1998-05)
Responsible for preparation and cooking food under supervised head chef.
- Learnt curry preparation, Tandoori cooking and storage raw material - meat, poultry, vegetable
- Learnt hotel industry hygienic standard, work safety, maintain kitchen equipments and team work
Education
National Institute of Open Schooling
