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<br />RA.1ESH BI-MSIN.doc
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<br />1995-2005 Fontainebleau Hilton Miami ..."'ach, FL
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<br />Executive Banquet Chef
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<br />· Manage the staff, ordering all food items for Banquets, controlling food & labor cost and costing menus, Planning &
<br />executing all function from 15 up to 5000 people and all operational management systems, which included banquet
<br />purchasing, inventory control, training, hiring, reviews, counseling, and dismissaL
<br />· Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Create/
<br />invent menu selections for special banquet themes and parties in accordance with client budgetary guides and
<br />expectations. Develop daily production plan and assignments to include production timetable, standardized recipes, gross
<br />product usage yield and portion size and volume to be prepared s hot food items from menus according to established
<br />procedures. Monitor food production and flow of service throughout meal periods
<br />· Maintain consistent quality prOducts that ensure adherence to all health code requirements. Enforce safety & all HACCP
<br />(Hazard Analysis Critical Control Points) federal, state and local dietary regulations concerning food preparation, sanitation,
<br />infection control and MSDS requirements/procedures and cleanliness standards throughout culinary department.
<br />· Train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking
<br />and presenting food In accordance with productivity standards, cost control, and forecast needs. Analyze feedback from
<br />guests and team members; take action to implement suggestions for improvement.
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<br />Accompf/shments
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<br />Planning and execution of new banquet menus & specs, Meeting forecasts in both food and labor. Accomplished V.I.P. Socials i.e.
<br />Mount Sinai Hospital 50th Anniversary Gala, Jackson Memorial Hospital Gala, Baptist Hospital Gala, Inn Key Awards, POW WOW,
<br />Super Bowl Party Miami Jewish Federation & Friends of Israeli Defense Forces, WIZO etc. major Kosher Banquets. Big
<br />Conventions banquets to include Kraft Foods, IBM Computers, GM, Ford, Sony, NAACP,
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<br />1995-1996
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<br />Europa Cruises Corp.
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<br />Miami Beach, FL
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<br />Executive Chef
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<br />Managed food orders, inventory, menu planning, plate/recipe specifications, quality control. and U.S.P.H. inspections, Responsible
<br />for staff recruitbg, training, counseling, food and labor cost.
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<br />1992-1995
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<br />Carnival Cruise Lines
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<br />Miami, FL
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<br />Sr. Line Chef
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<br />Sr. Line Chef of the main kitchen with the 2,600 pax Breakfast, Lunch, Dinner, and mid-night buffet. Train, supervise, schedule,
<br />and participate In activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance
<br />with productivity standards, cost control, and forecast needs, Specialized in Rotisserie, Butchery and high cover A La Carte dining
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<br />1987-1992 Taj Palace Intercontinental Hotel
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<br />New Delhi, India
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<br />COMMIS DE CUISINE
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<br />Commis de Cuisine in Rotisserie and Saucier, Worked in the French restaurant "ORIENT EXPRESS" (One of top ten in the world
<br />in 1990). Graduated Taj management training in the coffee-shop and Garde Manger. Managed coffee shop and Orient Express as
<br />First Cook. Responsible for food ordering, costing, labor cost.
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<br />EDUCATION
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<br />1986-1989 University of Delhi New Delhi, India
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<br />e B,Com., Bachelors in Commerce & Business Accounting
<br />. Culinary School graduate.,
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