Jobs In India Topic: Resume of Praveen Kumar Haruray

Jobs In India Topic: Resume of Praveen Kumar Haruray http://jobs4india.com/ Jobs In India Topic: Resume of Praveen Kumar Haruray en Thu, 09 Sep 2010 07:23:33 +0000 John on "Resume of Praveen Kumar Haruray" http://jobs4india.com/topic/resume-of-praveen-kumar-haruray#post-1360 Fri, 05 Jun 2009 06:35:34 +0000 John 1360@http://jobs4india.com/ Professional Course Three year Apprenticeship Training Course conducted by” National Council” for Vocational in the trade of “Cook General” from Hotel Maurya Sheraton, New Delhi, India Details of Experience  (1978 to 1981) Apprenticeship Maurya Sheraton, New Delhi, India In the following specialties:  Soup, Roast, Vegetable :- 6 Months in each section  Continental Hotel Range Butchery, Indian Bakery and Chinese-6 months in each section  (Aug 1981 to Dec 1981) II Commie Hotel Oberoi Maidens, New Delhi, India  In Continental Kitchen  (Dec. 1981 to Sept. 1982) II Commie Hotel Kanishka (ITDC), New Delhi, India  In Continental Kitchen  (Dec. 1982 to July 1984) I Commie Hotel Dammam Oberoi, Dammam, Saudi Arabia  In Continental Kitchen & Bakery  (Feb. 1986 to Feb. 1987) I Commie Hotel Shivniwas Palace, Udaipur, India  In Continental Kitchen & Indian Kitchen  (March 1987 to Dec. 1989) Acting Chef The Jass Oberoi Khajurao, M. P., India  Overall supervision of the entire Kitchen and staff cafeteria  Day to day co- ordination with the General Manager in regard to the menu planning, quality control and checking of various types of supplies  (Jan. 1990 to June 1990) Sous Chef Hotel Rama Regency, Surat, Gujarat, India  Overall supervision of the entire Kitchen and staff cafeteria  Day to day co- ordination with the F& B Manager & Executive Chef in regard to the menu planning , quality control, cost control and checking of various types of supplies  (July 1990 to May 1993) Executive Chef Hotel Usha Kiran Palace, Welcome Group, Gwalior, MP, India  Overall supervision of the entire Kitchen and staff cafeteria  Day to day co-ordination with the General Manager in regard to the menu planning, quality control, cost control and checking of various types of supplies  (Jan. 1990 to June 1990) Sr. Sous Chef Hotel Clark Awadh Lucknow, U. P, India  Overall In charge of the Specialty Indian Restaurant for Lucknawi and Mughalai Food. Organized Food Festivals to promote sales  Day to day co-ordination with the F& B Manager & Executive Chef in regard to the Food presentation , menu planning, quality control, cost control and checking of various types of supplies.  (Jan. 1995 to April 1996) Sous Chef The Super Deluxe Hotel the Surya (A best Western Hotel), New Delhi, India  Overall In charge of the Indian Cuisine  Supervision of entire BANQUET Kitchen  Day to day co- ordination with the F& B Manager & Executive Chef in regard to the Food presentation, menu planning, quality control, cost control and checking of various types of supplies. Mainly involved in Indian Food  (April 1996 to July 2003) Indian Chef (Sheraton Dubai Creek, Hotel and Towers, Dubai, UAE)  Mainly involved in Supervision of entire Indian banquet , Kitchen and Chef of the famous Ashiana Restaurant  Overall In charge of the Specialty Restaurant Indian, Tandoori, Mughalai and BANQUET Kitchen  Day to day co-ordination with the Executive Chef in regard to the quality control, cost control  (July 2003 to Oct.2004) As a Executive Chef of Akbar’s Chain of Restaurant Overall In charge of Three Outlets  Responsible for the banquet kitchen and out door catering  Responsible for various type of supply check  Arrange festivals time to time  Menu planning  (December 2004 to 2006) The Curry Pot, Leicester, UK Position as Head Chef  Responsible for the banquet Kitchen and outdoor catering  Responsible for various type of supply check  Arranging different festivals from time to time  Menu planning  (Dec. 2006 to 2007 April) Worked as a Executive Chef in Akbar’s Chain of restaurant  Overall In charge of Three Outlets  Responsible for the banquet kitchen and outdoor catering  Responsible for various type of supply check  Arrange festivals time to time  Menu planning  (April 2007 to till date) Working as a Indian Chef in Sheraton Kuwait  In charge of Indian restaurant  Menu planning Achievement  Attended International Chef Seminar conducted by Oberoi Hotel Indian Pvt. Ltd. HRD at Hotel Oberoi Maidens, Delhi related to preparation of hot dishes  One month Crash Training Program at the Oberois, Delhi worked in various departments like F& B Control & entire receiving of supplies, Butchery shop and Chinese, Bakery, Oriental and Dumpuck, Innovative ideas in the field of food presentations and Quality of the food  Ashiana Restaurant bagged prestigious Award such as ‘Khaleej Times Newspaper’,’ what’s on Magazine’ & ‘Grumpy gourmet Magazine’ under my leadership and guidance.  During the above period change festivals of Hyderbadi, Awadh, Dhaba, Seafood and Kebabs Promotions to attract the local clientele, In addition to above organized food promotions every month to keep the clientele  Conducted Three Months Training program to Indian Kitchen Staff at Hotel Sheraton Addis, Luxury collection, Ethiopia Specialties  Novel Cuisine and typical Indian & French Continental  Innovation of Different dishes, Salads, Soups & All Indian Cuisine I hereby declare that the above given details are true and correct to the best of my knowledge and belief.