Camp Boss

Qualified Chef-Manager/Camp Boss, with over 9-years career in food preparation and kitchen, banquets and a-la-carte operations for leading hotels, restaurants, remote & offshore Industrial Caterers.

UNIT MANAGER: July 2005 -- Present ESS Nigeria Ltd. 464, National Supply Road, Trans-Amadi Industrial Layout.
Port Harcourt. Nigeria
( ESS Support Services Worldwide, remote operations wing of Compass group plc. UK, the largest catering company in the world.)

SOUS CHEF: November 2003 –May 2005
Amber India Restaurant / Amber India Inc. San Jose, California. US.
(Award winning, highly acclaimed restaurant serving traditional and contemporary Indian
cuisine, with $2.5 million per year in gross sales.)

CHEF-DE-PARTIE : February2001 -September2003
MV Aurora. P&O Cruises U.K. Ltd., Southampton, UK. (www.pocruises.com)

CHEF-DE-PARTIE: August2000 -January2001
Taj Palace Hotel, New Delhi, India.
( A 5-star super deluxe luxury property with 420 rooms, -- Member of the Leading Hotels
of the World.)


KITCHEN MANAGEMENT TRAINEE : August1998 -August2000
Taj Palace Hotel, New Delhi, India.
ASSISTANT CHEF : March1998-August1998
Orient Express Restaurant,Taj Palace Hotel, New Delhi
( Listed among the top 50-fine dining restaurants of the world, serves French and other European Cuisine in a more contemporary setting.)

EDUCATION:
3 Yr. Degree in Hotel Management, Catering Technology and Applied Nutrition. May1998
Institute of Hotel Management and Catering Technology, Bhopal, India
under National Council for HMCTAN, New Delhi.
Course work involved : Food Production with special emphasis on different cuisine through
on-premises catering, Quantity Food Kitchen and Advanced Training Kitchen Experience.

Courses:
Food Production. Hotel Accounts.
Food & Beverage Service. French
Food & Beverage Management. Sales & Marketing.
Front Office Operations. Computer Application.
Accommodation Operations.

PROFESSIONAL TRAINING :

Basic Food Hygiene Course, April 2001
Chartered Institute of Environmental Health, London, UK.
Hotel Operations Management Training, Food Production, August1998-August2000
Taj Palace, New Delhi, India.
Industrial Internship, Food production, September1996-February1997
Hotel Clark’s Amer, Jaipur, India. .

KEY SKILLS :

Culinary expertise in the efficacious production of high standard dishes from an array of Continental,
Italian, French, Spanish, Lebanese & Mexican cuisines.
Experience in European cuisine for both fine dine and large banquets handling 500-2000 meals per day.
Excellent creativity and innovative skills at hot continental, garde-manger and confectionary.
Keen sense of responsibility and leadership for motivating subordinates and colleagues
towards desired goals.


IT. SKILLS

Possess strong hand working knowledge at Microsoft Office Suite. ( MS Word, Excel, Power point, Outlook etc)



AWARDS AND ACHIEVMENTS :

Awarded bronze medal for excelling in “Entreé and Main Course”event at Taj Culinary Olympics- 2000 organized at New Delhi.
Certificate of appreciation from Alwar Army base for single handedly organizing all the meals in a
praise worthy and professional manner for Top brass Army officers convention for four days
on behalf of Taj Palace Hotel, New Delhi