Ganga Dutt

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.

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

National Institute of Open Schooling