Sanjay Xalxo
Wellington
Summary
Dynamic culinary professional with extensive experience at Grand Hyatt, excelling in menu planning and food preparation. Proven leadership in high-pressure environments, successfully catering for events like the FIFA Women's World Cup. Adept in diverse cuisines, with a strong commitment to food safety and quality, ensuring exceptional dining experiences.
Overview
27
27
years of professional experience
Work History
Senior Chef de Partie
Mark O’brien catering sky stadium Wellington
Wellington
07.2023 - Current
- Part of FIFA women's World Cup catering to the corporate boxes with various continental food, canapés, Mediterranean, Chinese, Indian and Japanese food.
Kitchen Head Chef and Supervisor
Tulsi factory
Rongotai
05.2011 - Current
- Independently handled Curry and Tandoors.
- Pie making.
- Bulk Cooking.
- Meals supplies to countdown and food stuff, dairies and supermarket.
Grand Hyatt
New Delhi
09.2000 - Current
- Joined Organization: September 2000 in the Indian Kitchen.
- Independently handled Curry and Tandoor.
Jetty Café
Petone
02.2009 - 09.2010
- Independently handling Grill, Breakfast, Brunch, Lunch, Dinner, Buffet set up and Bakery.
Curry To Go
Petone
11.2004 - 02.2009
- Independently handled Curry and Tandoor.
- Customer Service.
Indian Curry and Tandoor Chef
Tulsi Contemporary Indian Restaurant
Wellington
01.2002 - 11.2004
- Working as Indian Curry and Tandoor Chef.
Commis (Food & Beverage Production)
World Habitat Centre
New Delhi
07.1998 - 09.2000
- Worked as Commis (Food & Beverage Production) in the Indian Section catering to both the Indian Section as well as banquettes.
- Was an active member of the various food festival promotions during my tenure the Biryani Festival was most successful ones.
- Was involved independently in handling various important banquet functions in the hotel.
- Opening team member.
- Underwent various training modules of the Hyatt International and also extensive in house training by Senior Chiefs and Managers.
- Planned and executed various theme launches and Banquet Functions.
Education
Graduation -
Delhi University
New Delhi, IndiaIntermediate -
C.B.S.E.
Three years Diploma Course -
Institute of Hotel Management, Catering Technology and Applied Nutrition
Bhopal, IndiaMatriculation -
C.B.S.E.
Skills
- Food Preparation:knife skills, understanding of cooking methods (grilling, frying, baking, etc), and knowledge of ingredients
- Menu planning
- Food safety
- Leadership
- Hard working
Languages
- English
- Hindi
Hobbies and Interests
- Listening to Music
- Cricket
Training
Six months, Ashok Group of Hotels, New Delhi, Front Office, Food & Beverage Services, Food and Beverage Productions, House Keeping
Keywords
- Efficiency
- Hard Work
- Customer's Satisfaction
Personal Information
- Father's Name: Mr. Anthony Xalxo
- Date of Birth: 11/10/74
- Gender: Male
- Marital Status: Married
- Visa Status: NZ Residence
Timeline
Senior Chef de Partie
Mark O’brien catering sky stadium Wellington
07.2023 - Current
Kitchen Head Chef and Supervisor
Tulsi factory
05.2011 - Current
Jetty Café
02.2009 - 09.2010
Curry To Go
11.2004 - 02.2009
Indian Curry and Tandoor Chef
Tulsi Contemporary Indian Restaurant
01.2002 - 11.2004
Grand Hyatt
09.2000 - Current
Commis (Food & Beverage Production)
World Habitat Centre
07.1998 - 09.2000
Graduation -
Delhi University
Intermediate -
C.B.S.E.
Three years Diploma Course -
Institute of Hotel Management, Catering Technology and Applied Nutrition
Matriculation -
C.B.S.E.