Nitin Jain - Executive Chef

SOUS CHEF at RADISSON MBD HOTEL, NOIDA,INDIA

Nationality

Indian

Current location

Maldives

Work category

Hotel and Catering

Education

Bachelor/Degree

Career Objective : To work with an organization that will provide me great chances of applying my best management skills and culinary practices through challenging assignments and will help me in advancing my career to higher level
Skills:
• Good food industry background and culinary skills.
• Excellent communication and writing skills.
• Excellent leadership and management skills.
• Good knowledge of kitchen management skills.
• Able to work under pressure also.
• Able to remain calm under pressure.
• Profound knowledge of the routine activities and generally applied techniques
• More than 9 years of extensive work experience of the field
• Excellent sense of taste and smell and ability to test quality of all kind of food
• Great ability of encouraging and maintaining coordination within a team
• Extra ordinary innovation in arrangement and presentation of dishes with optimal quantity of food
• Fluent at communication and computer handling

Nitin Jain's Professional Experience

2008 - Present

RADISSON MBD HOTEL, NOIDA,INDIA - SOUS CHEF

• Done supervision of designated kitchen operations under the direction of executive chef
• To compile Menu according to occasion and festival.
• Responsible for maintaining all designated kitchen documentation forms and files.
• Helped the chef for hiring, training, and termination of kitchen employees.
• Responsible for following the State, Federal, Tribal and Local laws.
• Find out needs for specific procedures, assigned departments and administer written policies.
• Performed various other duties as assigned.
• Promotional programme- Immortal classic, cool cuisine, Bar-be-que grills etc.
• Report to Executive Chef.

Key Skills
promotional supervision
2007 - 2008

Shervani Hospitalities Ltd - senior chef

• Planning the routine and special menus and estimating the relative costs and necessary resources
• Placing a demand at the inventory for the required raw material stock and other resources
• Distributing the tasks among the subordinates and providing detailed instructions about the line of action to each of them
• Motivating the subordinates consistently for achieving quality and sanitation goals
• Preparing innovative themes for presentation of the dishes
• Gathering and monitoring customer feedbacks about the food quality along with the superiority in offered services
• Searching the web for improving the customer satisfaction level
• Report to Executive Chef/ General Manager.

Key Skills
Chef General Manager Innovative
2007 - 2007

The Oberoi, New Delhi, India - Demi-Chef-De-Partie

• Look after brunch buffet, hi-tea buffet,Ala-catre menu set-up, Inventory according to requirement on monthly bases
• Training to junior staff about menu standard,Hygiene,Food handling,teparature log, Time and temperature log system
• Assist to Sous chef for menu compilation, plate presentation, keep maintained company L.Q.A.(Leading quality assurance) standard .
• Give the feedback to control department for food consumption.
• If food cost is high then we have to start inventory again and follow the chef instruction.
• Attend special work shop (like product promotion).

Key Skills
Quality Assurance Chef
2003 - 2006

Carnival Cruise Lines, Miami, Florida, United state of America - Demi-Chef-De-Partie

• Assist to sous chef in menu implement & plate presentation.
• During new menu start help and guide to the roast, veg, soup section for smooth operation.
• Responsible for briefing to the section about new menu and any changes in the menu profile or company specs.
• To ensure food is tasted and as per the standard recipe with regards to garnishes, accompaniments, plate presentation and temperature.
• Handle section individual (roast, veg, sauce, soup & fish).
• Maintained temperature logs for all the food produced in the section. According to the USPH standard.

Key Skills
Sous Chef
2002 - 2003

The Imperial, New Delhi, India - Commis

• Preparation of variety of Breads, Chocolate show pieces
• Work under shift, Take care of one section like soup, sauce and Roast. It’s on rotation bases
• Handle portion control, Presentation and Quality must be according to cuisine standard.
• Report to Chef-De-Partie.

Nitin Jain's Education and Qualifications

2003

Certificate - Certificate of personal survival techniques

centre for Maritime Education and Training,

2002

Certificate - Food Production

• 3 years apprenticeship certificate in food production from National council

2002

Bachelor/Degree - BACHERLOR IN ARTS

DELHI UNIVERSITY

1998

Certificate - FOOD AND BEVERAGE SERVICE

FOOD CRAFT INSTITUTE,FARIDABAD,HARYANA,INDIA

Nitin Jain's Additional Information

Awards

Extra performance
• Member of Indian Federation of Culinary Association.
• Certified Trainer from Carlson Hotel Worldwide.
• Got Bravo award from best performance.
• Have performed diet food cookery show (30 Episode).