PERSONAL DETAIL
Date of birth: 25th august 1972
Contact detail: 901 - 'A' tower kunj plaza,
J .n marg, vadodara,
tel.: (r) +91-0265-2421854: (m) +91-98240 28902
E-mail id: pradeepchavan35@yahoo.com
CAREER OBJECTIVES
To excel in hospitality industry by exploring undiscovered cuisines of the world , cooking & food styling, culinary experiments through fusion food development, public relations, sales & marketing, event management & HR development.
ACADEMIC CREDENTIALS
Bachelor of commerce [honors], maharaja
Diploma in hotel management & catering technology & applied nutrition from board of national council technical examinations [
APPRECIATION & AWARDS
· Professional development program, finance for non finance manger, organized by federation of hotel & restaurant associations of
· Appreciation certificate for rendering outstanding service at ghazal maestro jagjit singh live-in charity concert for prerna - a special school for differently abled,
· Golden jubilee year seminar on customer relationship management: “the key to customer delight"' organized by institute of hotel management , catering & applied nutrition, dadar, Mumbai, September, 2003. professional development program on B2B communication conducted by
· Third prize at young chef's contest held by AIIMHM,
· First prize for decor at food hut, MS University,
· third prize at all
NATIONAL & INTERNATIONAL EXPOSURE
· taj group of hotels ,
· Grand Hyatt.
· cultural & culinary tour of
· St James court,
· ii mostro de lago riostarante
· Paul bocuse restaurant,
· cultural & culinary tour of
· visited anuaga food tech 2006, cologne ,
· visited Singapore FHA EXPO - 2006
AFFLIATIONS & LEADERSHIPS
·
· Fedrazoine italiana couochi.
· World association of cook’s society.
· Global hoteliers club.
· Board member - technical education board,
· conveyor, hotels association of
· general secretary, maharastra students association, MSU ,
· Faculty representative, faculty of commerce, MSU,
Work history
Employment
(A grade premier restaurant of yester year, vadodara,
Hotel surya, restaurant incharge [1980 - 87]
(A leading business hotel situated in a prime location of the city with 55 rooms, 2 restaurants & 4 banquet halls)
Promoted from room service order taker - room service in charge - restaurant captain - restaurant incharge.
Assignment:
· Credited with setting up entire F& B operations of the room service & restaurant including recruitment and training of professionals, procurement of necessary infrastructure and material requires for a 3- star hotel facility.
· Contributed to the design and finalization of the room service menu & restaurant menu, menu pricing, restaurant furnishing and decor.
Surya palace hotel since 1987
(An 11o- room 3-star business hotel with multi- cuisine restaurant, 7 - banquet halls)
Promoted from production in charge - sous chef - F& B manager - deputy general manager - director [business development].
Highlights
· Managed F&B operation of the restaurant, banquets, outdoor catering including practice of defined hygiene and sanitation standards.
· Efficiently managed day to day F&B, materials management and costing operation and headed a team of national & international cooks and senior kitchen staff.
· Formulated and expedited plans for stock procurement and management of service. To cater to customers with different cultural and national backgrounds.
· Received extensive training under Italian & French chef in international cuisine.
· Supervised all kitchen operations including procurement, maintenance of hygiene and quality standards in purchase of raw food material and preparation of various dishes.
Maintenance prescribed customer service practice to maintain healthy guest relations
