Nand LaL
Napier City,HKB
Summary
- A meticulous and highly competent CDP, with a track record of achieving best result in my 12years of success full career in hospitality management industry.
- I have a great exposure of working with large scale organizations like the Oberoi Rajvilas Jaipur ,W hotel goa, Aloft Ahmedabad, Hyatt Raipur ,Saii lagoon Maldives ,The duke of Gloucester Napier,Newzealand.
- I got awarded silver and bronze medal in hotel Asia food competition in Maldives.
- I am skilled with Italian cuisine.
- I am skilled with western hot and cold.
- I cleared my supervisory devlopment programme from OCLD.
- I am winner of employees of the month in Saii lagoon maldives in November2020.
- Helping the Head Chef for menu planning.
Overview
15
15
years of professional experience
Work History
Chef
Duke of Gloucester
03.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef De Partie
Jelly Fish
03.2023 - 08.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef de partie
Saii Lagoon Maldives curio collection by hilton
02.2020 - 12.2022
- Prepared daily specials and supervised the kitchen team to ensure timely execution of orders.
- Managed inventory and maintained quality control standards for all kitchen ingredients.
- Collaborated with the executive chef to design and execute new menu items, resulting in increased sales and customer satisfaction.
- Assisted in training new kitchen staff on recipes, techniques, and safety procedures.
- Managing production and presenting menu items as per set standard to ensure effective.
Chef de partie
Hyatt Raipur chhattisgarh
12.2017 - 01.2020
- Briefing the team about every day to day kitchen operational need.
- Prepared and presented high-quality meals in a timely manner, ensuring customer satisfaction.
- Trained and mentored junior chefs to improve their culinary skills.
- Maintained a clean and organized kitchen, adhering to health and safety regulations.
- Monitoring and Maintaining the HACCP standard.
- Ensuring that all culinary operations manual are prepared and updated.
Chef de partie
W hotel Goa ( Marriott hotels corporation)
03.2017 - 09.2017
- Prepared and cooked high-quality dishes to meet the standards of the restaurant's menu.
- Collaborated with the head chef to develop new and innovative recipes for the menu.
- Managed the kitchen's inventory and ensured all ingredients were properly stored and organized.
- Trained and supervised junior staff members to maintain a clean and efficient kitchen environment.
- Coordinate with other departments for smooth operation of kitchen.
- Assisting Chef De Cuisine and following up on guest complaints and feedbacks
Commie chef
The oberoi Raj villas
05.2014 - 02.2017
- Getting skille with cold kitchen operation.
- Collaborated with colleagues to create new menu items that reflected modern cuisine.
- Helping chef de partie with busy kitchen operation.
- Getting skille with hot kitchen operation
- Maintained high standards of hygiene and safety when handling food and equipment.
Apprentice chef
Aloft hotel (Marriott international) Ahmedabad
06.2013 - 02.2014
- Prepared ingredients for dishes according to recipes provided by the head chef.
- Arranging dry store and perishable
- Maintained a clean and organized kitchen workspace while adhering to food safety regulations.
- Learning about basic functions of a busy kitchen.
Chef
Sundra mahal homestay
05.2011 - 05.2013
- Mise place prepration
- Prepared gourmet meals for exclusive events, using locally-sourced ingredients and innovative cooking technique.
- Managed food inventory and ordered supplies, minimizing waste and optimizing cost-effectiveness.
- Learning about South Indian delicacy.
Skills
- Guest and feed back review handling
- Communication with others department
- Hot and cold pass counter handling
- Team briefing
- Store ordering and inventory management
- Food allergy guest dealing
- Cooking class demonstration about various cuisine
Education
Bsc. In Hotel And Hotel Admistration - Hotel Management
Indira Gandhi National Open University
New Delhi India07.2012
Timeline
Chef
Duke of Gloucester
03.2024 - Current
Chef De Partie
Jelly Fish
03.2023 - 08.2024
Chef de partie
Saii Lagoon Maldives curio collection by hilton
02.2020 - 12.2022
Chef de partie
Hyatt Raipur chhattisgarh
12.2017 - 01.2020
Chef de partie
W hotel Goa ( Marriott hotels corporation)
03.2017 - 09.2017
Commie chef
The oberoi Raj villas
05.2014 - 02.2017
Apprentice chef
Aloft hotel (Marriott international) Ahmedabad
06.2013 - 02.2014
Chef
Sundra mahal homestay
05.2011 - 05.2013
Bsc. In Hotel And Hotel Admistration - Hotel Management
Indira Gandhi National Open University