RESUME

SANJAY JAMWAL Dhar Road, Shakti Nagar, (Garian Talab) W.No. =7 Udhampur-182101, J&K, INDIA Mobile No. 91-9419162772, 91-9797468888 Email. jamwalsan@yahoo.co.in ______________________________________________________________________ Objective Position Executive chef using my 14 years of experience in the operation of Food and Beverage Production. Summary With 14 years in caterer in Food production, Dietetic food, Banqueting and A la carte operations for leading Hotels. Culinary innovative known for producing top quality, Dietetic food, creative products contributing to revenue growth while simultaneously reducing food and labor cost. Proven ability to effectively lead multi outlet, fine dinning and high volume operations. Superior leadership, coaching and team building skills committed to creating memorable dining experiences for celebrities and guests.

PROFESSIONAL EXPERIENCE
#1 Period: Designation: Property: 1st Oct 2008 to till date Executive Chef The White Hotels with 200 Rooms

DUTIES AND RESPONSIBILITIES Multi outlet/High Volume operations Budgeting/Profit and Loss management Creative Menu development Fine Dinning/A La Carte/Banqueting Price structuring/Cost curtailment Team Building and Training Special Event Planning Dietetic Food Safety and sanitation Quality control Profit Enhancement Systems automation Inventory/Purchasing Guest relations Product Development Research Management

#2 Period: Designation: Property:

May2007 to 30th Sept 2008 Sous Chef The White Orchid, An Ecotel Hotels,Katra Vaishnodevi.

DUTIES AND RESPONSIBILITIES Providing restaurant guest's with excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. Maintaining the standard of "excellent quality", the Sous Chef is additionally responsible for ongoing training and communicating these standards to the staff. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. To participate in service education through: a. Daily line-ups; b. Quarterly menu meetings; and c. New server training program To assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives. Maintain a high level of cleanliness in the kitchen facilities. To assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.

#3 Period: Designation: Property:

August 2003 to May2007 C.D.P K.C.Hotels Pvt. Ltd.

DUTIES & RESPONSIBILITTIES Reports to Executive Sous chef Overall in-charge of F&B production in Falak (Asias no.1 capacity wise, Speciality Multi Cuisine Revolving Restaurant. Designed and implemented new menus for Falak with the co-ordination of chef. Designed and implemented Food Festivals like Ayurvedic, Dosa Utsav. Assisting Executive Chef with guest satisfaction, daily operation, staffing, inventory control, and supervised staff of 60 peoples in his absence. Responsible for the Preventive Maintenance and Fumigation of all the F& B Production departments. Maintaining highest standards of cleanliness and hygiene in the display kitchen. Periodic inspection of the display and the back Kitchen. Speak to the guest on deciding for menus on special events. Taking orders from the guest directly if they have any particular preferences. Taking briefing of the service and the kitchen staff regarding the menu on special events. Indenting and maintaining the par stock levels of the store items. Maintaining the butchery items. Make sure the operation is smooth and problem free.

#4 Period: Designation: Property:

October 2000 to August 2003 In-Charge Banquet and Bakery & Confectionary. Hotels Jammu Premier (P) Ltd., Jammu

DUTIES & RESPONSIBILITTIES

In-Charge of Overall Operation of Banquet Parties, Banquet which has the capacity of 1500 pax. Interacting with guests belonging to army and also guests of VVIP cadre for organizing seminars, conventions etc. In-Charge of Premier Bakery & Confectionary, which has 15 outlets in Jammu city and responsible for its inventory control. Introduced personal photograph of the person (computerized) on the cake for occasions like Birthdays or any other theme for the first time in Jammu.

#4 Period: Designation: Property: November 1999 to October 2000 Commii-1 Hotel Tridev Pvt. Ltd; Katra.

DUTIES & RESPONSIBILITTIES Responsible for the smooth functioning of the kitchen. Gained excellent insight basic operation of the kitchen. Gained practical knowledge of all Indians gravies, Tandoori items etc. 1996 to 1999 Industrial Trainee Hotel Le Meridian, New Delhi. Hotel Holiday Home Shimla. Hotel the Vaishno Devi Katra.

#5 Period: Designation: Property:

Description: Worked at these said properties during the course of my education (Bachelors in Hotel Management). Trained in Food and Beverage Production and Service Departments. Recent Selections Selected as Head chef in Hotel Maharaja and Restaurants in South Africa, Selected as 2nd Chef at Harlequins Restaurant got the work permit also, but not able to leave the country due to some serious family problem..

EDUCATION EXPERIENCE:
Trainer in hotels

Evaluator to top I.H.MS of north India. External examiner to I.H.M Gurdaspur and I.H.M Srinagar for F&B Service and Production from 2003. Guest Lecturer to home science (Govt. Women College Gandhi Nagar Jammu) . Academic Counselor in the subject of Masters in Dietetic and Service Management at I.G.N.O.U. Study center Women College Gandhi Nagar Jammu since 14 Feb 2004 Academic Counselor in the subject of Masters in Tourism Management at Dept. of Management, university of Jammu Selection committee Expert for all Food and Beverage recruitments in Mata Vaishno Devi Shrine Board, Katra .

RADIO CONFERENCING: Radio Conferencing in the subject of nutrition RESEARCH GUIDE FOR MASTER AND BEACLOR DEGREE PROGRAMMES IN FOLLOWING TOPICS: (35) TOPICS Hospital Catering, A case study. Role of Traditional Food in Jammu. Plant and Personal hygiene in different service establishments of Jammu. Mid Day meal in J&K requires an improvement. Recipe Management Role of Fast food in the youngsters (A Case Study). Hazards in Hospital Catering A case Study in Jammu Region Culinary and Tea Tourism in India Eco Tourism at katra Food and Beverage service standards in Jammu Marketing Analysis of Shangrila Hotel Street Food In Jammu A case Study

SUBJECTS TAUGHT: Food and Beverage Service. Food and Beverage Production. Bakery and Confectionary. Tourism Management. MSc.(DFSM)

Dietician. Ecotel ECOTEL As a team leader of ecotel(Green Team), WE have made some rules and regulations for other departments they have to follow these rules and regulations.

Each and every employee kitchen will participate in ENERGY CONSERVATION. Weekly inspections will be taken by the environment department / green team to see whether the concerned department is actively involved in reusing as much as possible by his department and will be graded accordingly Solid Waste Management Segregation of Garbage Energy efficiency Water conservation and preservation Environment commitment Employee education and community involvement

BOOKS Jammus Culinary Delights (Published By Department of Tourism Of J&K) Diet Management (Research)

COURSE COMPILATION Compiled a 3 Month course on the subject Professional catering for I.G.N.O.U University

CONSULTATION Good Morning Breads (Ajay Gupta) Gangayal Jammu Market survey of the Project, Machinery, Operational and Marketing of the Project Hotel Dolphin(3 star),Udhampur Consultancy on Designing of the Kitchen, Staffing, Menu compilation, and Training of the Kitchen Staff Ashirwad Restaurant,Talab Tillo Jammu Consultancy on designing of restaurant dining hall and kitchen

SAI PLAZA (SPECIALITY CHINESE RESTAURANT), NEAR REHARI CHUNGI Consultancy on designing of restaurant dining hall and kitchen

QUALIFICATION: Graduate in Hotel Management from Mangalore University, Karnataka 1996-1999. Master in Tourism Management from I.G.N.O.U. Diploma in Computer Hardware from S.T.G. International. One Year Diploma in Computer Software. Certificate in food safety M.Sc. Dietetics and food service management PhD in tourism Management from I.G.N.OU.(Pursuing)

Topic: Cuisine tourism and Destination marketing A case Study of Jammu Region

PERSONAL DETAILS: Date of Birth Fathers name Nationality Martial Status Interests Passport No. Expiry Date Passport Refernces : : : : : : : 27th July 1977 Sh. Bhag Singh (Executive. Magistrate) Indian Married Sports B0897916 14-12-2009 Mr Rahul jandial Operational Manager K.C group of hotels, Jammu :

Place: Date:

Sanjay Jamwal