Chef P. RUCHAL

Experience

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  ITC WINDSOR MANNER &SHERATON HOTEL BANGALORE INDIA

  Apr 2004 - Apr 2006

  Line Cook
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  THE TAJ GATEWAY HOTEL BANGALORE INDIA

  Dec 2007 - Dec 2009

  Line Cook
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  RAMADA CHELSEA HOTEL ALBARSHA DUBAI

  Mar 2010 - Aug 2012

  CHEF DE PARTIE (preopening staff)

  *worked at a very famous Chinese outlet of RAMADA CHELSEA HOTEL,as a sincere chef with handling of dim-sum,sizzler,steam boat,Beijing duck and hot delicious authentic Chinese dishes . *Responsibilities to train the junior staff regarding HACCP procedures and how to save the wastage in the kitchen step to step. * able to handle the busy operation with fast cooking skill maintaining the politeness,honesty and hard worker. * can manage the theme nights as executive chef instruction .*used to handle the chines operation and continental as well .* can prepare the Christmas menus,Chinese new year menu ,new year menus ,events menus and etc .* daily requisition (online ) considering the target of cost and running cost .*pre- opening staff preparing of all of Chinese delicacy menus..* direct dealing to the guest for their exceed expectation and preferences on the table * occasionally,able to organize the feast and festival in the outlets . *ready to arrange of live cooking station in the outlets according to the theme like Chinese,pasta,tacos,dim-sum,etc*able to cook street foods to high level recipes.*enjoying to prepare the fusion cuisines ,infusing the Indian to Italian,Chinese to maxi can and many more ... Show less

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  SAMAYA HOTEL &RESORT DUBAI

  Nov 2012 - Mar 2016

  Chef De Partie

  *able to prepare the ala-cart and buffet with the unique presentation using modern recipe .* can innovate the new menus and dishes occasionally or season wise.....* monitoring of HACCP standards and its principals .practically day to day and step to step.* daily team briefing regarding what is going on around the hotel , events,costing,HACCP and etc * controlling the entire kitchen team (shift) with a strong command , corrective and effective direction *dealing ability , direct with the guest for their exceed expectation and to ensure their 100% satisfaction* Biryani ,Peking duck,Ravioli ,Red curry ,Nasigourang ,Sushi,and others classic food presentation and preparation is the main hobbies and expert creator . * can manage the best attitude with honest,hardworking and politeness handling the complain and obstacles .* expert to cook the Asian cuisine (Chinese,Thai and sushi)* can prepare the continental dishes using standard recipe and international level of presentation .* can carve the watermelon and vegetables flowers ,birds,human faces and many more design in the art of hospitality .* able to play with the wok in a high volume of flame for fast cooking (Chinese ) * ready to create the varieties of salads and its beauty on a cup or bowl.*computer key point for food costing ,daily requisition ,mailing ,utilizing of micro soft word,excel,power point ,movie maker ,and hotels promises web,, * love to prepare the fusion cuisine . Show less

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  Jalsa gold

  Nov 2016 - Mar 2019

  Snr.Executive Chef
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  Bumble bee Brahauas

  Jun 2019 - now

  Executive Chef