Magazine : Shyama Nand Choudhary
Current
Executive Chef
Education
BHM hotel management
Industry
Hotels/Restaurants/Airlines/Travel
Shyama Nand Choudhary ’s experience
Sous Chef
at
The lalit Grand Palace ,Srinagar
, Dubai, UAE
January 2007 – Currently Working
Industry: Hotels/Restaurants/Airlines/Travel
Functional area: Hotels / Restaurants
Chef in charge of “dinner in the sky, 125 covers British
Pub and 90 covers Italian restaurant. Direct report to
EXECUTIVE CHEF. Menu engineering. Food
promotion. Menu planning and implantation. Maintain
food cost and monthly budget. Maintaining HACCP
rules. Grooming and hygiene of kitchen
staff. Responsible for under Staff training.
Pub and 90 covers Italian restaurant. Direct report to
EXECUTIVE CHEF. Menu engineering. Food
promotion. Menu planning and implantation. Maintain
food cost and monthly budget. Maintaining HACCP
rules. Grooming and hygiene of kitchen
staff. Responsible for under Staff training.
Chef De Partis at panaroma hotel , Dubai, UAE
October 2005 – December 2006
Chef in charge of 120 cover coffee shop & 85 covers Pub
(JOCKEY). Responsible for mis-en –place and
mis-en-ce. Minimize cost by the way of minimize wastage of
raw and cooked material. Supervise & check that the kitchen
is clean & hygienic. Allocate cutting of vegetable and
packing them in the air tight containers till the commencing of
cooking. Check personal hygiene of staff working in the
kitchen area. Directly report to food & beverage
managers. Issue orders for cutting and storage of meats &
vegetables. Issuing and verifying work to be done for the
day.
(JOCKEY). Responsible for mis-en –place and
mis-en-ce. Minimize cost by the way of minimize wastage of
raw and cooked material. Supervise & check that the kitchen
is clean & hygienic. Allocate cutting of vegetable and
packing them in the air tight containers till the commencing of
cooking. Check personal hygiene of staff working in the
kitchen area. Directly report to food & beverage
managers. Issue orders for cutting and storage of meats &
vegetables. Issuing and verifying work to be done for the
day.
Shyama Nand Choudhary ’s education
BHM [hotel management],
indian institute of science and management ,ranchi , [March,2001]
, Ranchi, INDIA
diploma [Diploma in Computer Application],
Institute of Professional Studies”, [March,2000] , Ranchi, INDIA
label3 [Intermediate in food safety],
Chartered institute of environmental health [August,2008] , London, UK
3 H.A.C.C.P. AWARENESS COURSE [UK],
royal institute of public health [October,2008] , London, H.A.C.C.P. AWARENESS COURSE
Basic FOOD HYGIENIC [Basic FOOD HYGIENIC],
URS [April,2006] , Dubai, UAE
Shyama Nand Choudhary ’s additional information
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