Keshwanand Mamgai
Summary
Trustworthy Chef with 20 Plus years of practical experience and dedicated work ethic. Self-motivated to consistently provide first-class results in line with stringent targets and deadlines.
Overview
33
33
years of professional experience
Work History
Indian Curry Chef
Yaadein
10.2020 - 03.2024
- Developed recipes and menus to align culinary trends with consumer demand.
- Incorporated customer recommendations and feedback to modify and update menu.
- Communicated with kitchen staff, restaurant floor staff and management team for successful service delivery.
- Helped improve guest satisfaction scores and ratings by delivering great-tasting food.
- Fostered cooperation and respect amongst kitchen staff members, encouraging positive attitudes for enjoyable shifts.
Head Chef
Banyan Restaurant
10.2018 - 09.2020
Indian Chef
Mimosa Camberly
03.2016 - 10.2019
- Supported Chefs in creating new recipes, accompaniments and garnishes to elevate current menu options.
- Trained and supervised junior chefs in creating food to strict quality and quantity standards.
- Complied with food hygiene and safety regulations to maintain exceptional cleanliness standards.
Sous Chef
Red hot World Buffet
04.2011 - 03.2016
- Supported head chef with training and mentoring new kitchen team members.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
Chef Incharge
Neelam Punjab
09.2010 - 01.2011
Sous Chef
The Lalit Mumbai
07.2010 - 09.2010
Jr Sous Chef
The Leela Kempinski
10.2009 - 07.2010
Chef De Partie
Carnival Cruise Line
05.2007 - 12.2008
Jr Sous Chef
Marriott Renaissance
11.2005 - 05.2007
Chef De Partie
Madinat Jumeriah Group
07.2004 - 10.2005
Chef De Partie
Taj Lands End
09.1999 - 07.2004
Commis Chef
Hotel Holoday International
03.1996 - 08.1999
Commis Chef
Hotel Tuli
08.1994 - 12.1995
Commis Chef
Fariyas Holiday Resort
03.1992 - 09.1994
Commis Chef
The Dukes Retrete
07.1991 - 03.1992
Skills
- Knowledge of all types of Cold Cuts Pate, Terrines, Mousse HorsD overs, Salads, Indian Continental, Mexicans, Italian, Oriental, Vegetable & Fruits Cravings, Jelly Logo, etc
- Knowledge of MMS (Material Management Systems), World, Excel
- Handled The Operations of "Agency" - A Tapas Restaurant in Madinat Jumeriah - Jumeriah International From July 2004 to March 2005
- Handled the Operations of Garde Manager as SrChef de Partie at Taj Lands End (Taj Group of Hotels) A leading Hotel Group
Accomplishments
- Awarded HACCP Certificate on Completion of Course by Bureau Veritas 1828 in the year 2004
- Awarded Certificate in Food Hygiene at Madinat Jumeriah
- Awarded Certificate Carnival college of Management on Completion of Course
Additional Information
Passport Number : 564138270
Address : 19 a Stoneleigh broadway kt17 2 ja
Languages
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
English
Bilingual or Proficient (C2)
Hindi
Bilingual or Proficient (C2)
Timeline
Indian Curry Chef
Yaadein
10.2020 - 03.2024
Head Chef
Banyan Restaurant
10.2018 - 09.2020
Indian Chef
Mimosa Camberly
03.2016 - 10.2019
Sous Chef
Red hot World Buffet
04.2011 - 03.2016
Chef Incharge
Neelam Punjab
09.2010 - 01.2011
Sous Chef
The Lalit Mumbai
07.2010 - 09.2010
Jr Sous Chef
The Leela Kempinski
10.2009 - 07.2010
Chef De Partie
Carnival Cruise Line
05.2007 - 12.2008
Jr Sous Chef
Marriott Renaissance
11.2005 - 05.2007
Chef De Partie
Madinat Jumeriah Group
07.2004 - 10.2005
Chef De Partie
Taj Lands End
09.1999 - 07.2004
Commis Chef
Hotel Holoday International
03.1996 - 08.1999
Commis Chef
Hotel Tuli
08.1994 - 12.1995
Commis Chef
Fariyas Holiday Resort
03.1992 - 09.1994
Commis Chef
The Dukes Retrete
07.1991 - 03.1992
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