HIGHLIGHTS OF QUALIFICATIONS
• 18-years’ experience in food production and management level positions.
• Robust international work experience.
• A bachelor of hotel management degree, from Bundelkhand University.
• A Bachelor of Arts degree, from M.G. Kashi Vidya Pith University.
• Menu planning and kitchen management in ranging from small operations to very large.
• Strong foundational knowledge in Executive Chef management duties and requirements.
• Strong computer skills, including Microsoft 360 Office suite, Zoom, Skype.
SPECIALTIES
PROFESSIONAL SKILLS AND EXPERIENCE
Sous chef - Eldorado Resort Kelowna BC,
January 2024 to Present.
● Currently supervising MANTEO MEDITERRANEAN restaurant.
Sous Chef – Sparkling Hill – Vernon, BC
Jan 2021 - jan 2024
● Currently supervising breakfast services, overseeing production of buffet and al la carte
services.
● Previously worked supervising lunch and dinner service also.
● Responsible for making requisitions for ordering daily.
● Making month end inventory reports.
● Planning and scheduling all staff on shift weekly, from dishwashers to the cooks.
● Negotiation with local vendors when required for certain menu items or events.
● Checking quality of items, and if not up to standards reporting to management.
● Daily briefings on functions, status of the kitchen, complaints, or specific requirements
for the shift.
● Motivating all kitchen staff, and creating a positive work environment for everyone to
succeed in.
Executive Chef – Aberdare Country Club & The Ark Lodge – Kenya
2015 - 2020
● Responsible as the executive chef for an operation that included 150 rooms, 6
conference halls, 2 banquet halls, and 2 restaurants that spanned over 1400 Acres.
● Oversaw the reservation system, monthly or daily, and ensured efficient table and
staffing levels.
● Handled VIP Reservations and special requests/
• Planning, concept development and
management
• High levels of multi-tasking and execution of
task.
• Staying up to date on current advancements
in and trends if food and beverage
production/management.
• Kitchen equipment operation and
maintenance.
• Interacting with customers to
ensure all are served to the highest
standards.
• Indian, Mexican, Continental, fine-
dining, and Lebanese.
• Recruiting, training, staffing.
• Liaising with management at all
levels of the organization.
● Handled unexpected issues, such as health emergencies, staffing crises or supply chain
disruptions.
● Prepared financial reports and analyzed performance metrics, while identifying trends
and areas for improvement.
● Ensured supplies were met as per company quality specifications and liaise with
procurement in case of poor quality.
Executive Chef – Jinja Sailing Club – Uganda
2013 - 2015
● Was Responsible for pre-opening of the Jinja Sailing club, fine dining restaurant & bar.
● Prepared the restaurant budget and monitored expenses and revenue to optimize
profitability.
● Implementing cost control measure to reduce waste.
● Excel in performing administrative tasks, taking stocks of the food and equipment
supplies.
● Aligned seasonal plans with ingredient availability and key events for optimal
promotions.
● Successfully designed new recipes, planning of menus, and selecting plate presentation
by local market demand and culinary trends.
● Operated within the management team, including family director, general managers,
front office managers, and Sales & Marketing managers.
● Composed confidential correspondence for signatures, and information.
● Actively involved in reviewing staffing levels to meet service, financial objectives, staff
recruiting, training, and monitoring their performance.
● Successfully implemented and maintained hygiene policies and examining equipment for
cleanliness.
WORK EXPERIENCE
Senior Chef De Partie
May 2011 – Nov 2012
Ramada Group
Gurgaon, India
• Followed all health and safety protocols.
• Worked closely with executive chefs.
• Learned leadership role.
Senior Chef De Partie
Oct 2009 – Apr 2011
Majestic Park Plaza
Ludhaina, India
Demi Chef De Partie
Mar 2007 – Aug 2009
Carnival Cruise Line
Miami, USA
EDUCATION
Bachelor’s Degree in Hotel Management
2000 - 2004
Bundelkhand University
Jhansi, India
Bachelor’s degree in the Arts
1997 - 2000
M.G. Kashi Vidya Pith University
Varanasi, India
Microsoft Office Certification
2005
Microsoft Polytechnic Institution
Subject: Application for Job
Dear Hiring Manager,
I am writing to express my strong interest in potential positions in your organization . I was excited to share my resume with you. an extensive background in culinary management positions and a passion for guiding and motivating teams while focusing on quality and innovative menu features, I am excited about the opportunity to contribute to your team's success.
I bring a unique perspective and background with an extensive experience in international, continental, Indian, Mexican, and Lebanese cuisine. I believe that I can be a great fit for your team, as I am extensively qualified to be a leader and manager based on my experience and education. I have experience in controlling the flow and quality of services, with ample experience in coordinating and executing events which I gained while opening the Jijna Sailing club in Uganda. Over the span of 12-months I was solely responsible for the planning from the initial stages, concept development and business strategies and followed through with it from budgeting and finance to testing and soft openings. I took pride in the work that was completed on that project, and stayed with them to ensure they were on-track for another year following open. Since then I have worked in high end Golf & Country clubs in Kenya and prestigious spas like the Sparkling Hill, here in Vernon.
I am confident that my skills can be transferred and extremely beneficial to your company, and I would like to thank you for considering my application. Please find my resume attached for your reference. I can be contacted via email or telephone anytime.
Kind Regards
Anuj
