Bimal Kishor

To get aligned with a reputed firm or company to get a deeper insight into the present education and utilize my skills and abilities in the industry that offers professional growth while being innovative and flexible.

Head Chef - Buena Vista Curry Club Habana Cuba Central America - Cuba

(2023-03)

• Controlling and directing the food preparation process.
• Approving and polishing dishes before they reach the customer.
• Managing and working closely with local chef of all levels. Creating menu items, recipes, developing dishes, ensuring variety and quality.
• Manage food cost and inventory maintain standards for food storages.
• Ensure compliance with establish maintenance and cleaning schedules for equipment storage and work areas.

Chef de Partie - District Restaurant (A Unit of Moshi Group) - UAE

(2022-02 - 2023-01)

• Improving the Buffets, Restaurant and Breakfast.
• Developing a new Restaurant Responsible for Food Cost and purchasing of goods inventories.
• Reporting to the senior chef of the department, whoever there on the duty.
• Consistently offer professional, friendly and proactive guest service while supporting Colleagues.
• Follow hotel recipes and standards.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Have full knowledge of all menu items, features and promotions.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned in the preparation and service of all food items for ala-carte and or buffet menus according.

Indian Chef - Buena Vista Curry Club Habana Cuba Central America - Cuba

(2015-04 - 2021-12)

• Control wastage and over production.
• Paying attention to position control and food cost.
• Preparing orders to established standards.
• Ensuring that assignments are came out efficiently.
• Handling Pass Counter for Ala-Carte and picking up food according to the standards.

Commi - 1 - Hotel The Lalit - New Delhi

(2014-06 - 2015-03)

• Worked under supervision of senior chefs.
• Assisting Chef de Parties in busy operation.
• Maintain the HACCP as per company rules.
• Have full knowledge of menu items, daily features and promotions.
• Follow all kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.

Commi - 2 - Radisson Blu Plaza, New Delhi - New Delhi

(2012-03 - 2014-06)

NYC Cafe Multicuisine Restaurant

• Worked under supervision of senior chefs.
• Assisting Chef de Parties in busy operation.
• Maintain the HACCP as per company rules.
• Have full knowledge of menu items, daily features and promotions.
• Follow all kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.

Commi - 3 - Hotel Jaypee Siddharth - West Patel Nagar, New Delhi

(2011-03 - 2012-05)

Eggspectation Multicuisine Restaurant

• Worked under supervision of senior chefs.
• Assisting Chef de Partie in busy operation.
• Maintain the HACCP as per company rules.
• Have full knowledge of menu items, daily features and promotions.
• Follow all kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.

Commi - Hotel Vishal Residency - Mahipalpur, New Delhi

(2009-01 - 2010-11)

• Worked under supervision of senior chefs.
• Assisting Chef de Parties in busy operation.
• Maintain the HACCP as per company rules.
• Have full knowledge of menu items, daily features and promotions.
• Follow all kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.

Industrial Trainee - The Ashok Hotel - New Delhi

(2008-03 - 2008-09)

• To carryout bulk production, and as well meeting the hygiene standards of the company.
• To always follow FIFO in day today operation.
• To make various gravies and sauces for the operation.
• To help chef for daily vegetable ordering and store request.
• I was able to satisfy my supervisors in all aspects and the responsibilities assigned to me.

Diploma - Hospitality Management - F.C.I. Institute of Management Dehradun (2007)

B.Sc. - Hotel Management - EIILM University Sikkim (2012)

Class XII - Intermediate - Uttarakhand Board (2003)

Class X - High School - Uttarakhand Board (2001)