Anirban Ghosh

  • Pune Maharashtra
  • +919028739300 Skype: passionofcooking
  • anirban_555@yahoo.com
Anirban  Ghosh

Corporate Chef

Summary

Exceptionally innovative Corporate Chef with sixteen years of experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrees, sauces, gourmet cuisine and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, Mexico, Thailand, and Spain. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.

Proven expertise in:

         Creative Menu Development                      Special Event Planning        

        Speciality Cuisine and Presentation                      Cost Containment and Reduction

     World Class Guest Relations                      Food and Kitchen Safety

   Purchasing and Inventory Control                      Staff Leadership and Training

Work History

Work History
Aug 2014 - Jul 2015

Corporate Chef

talisman hospitality, Pune, india

Complete setup of Syrakko the fine dine restaurant and Sin Envy Pride, terrace lounge. Menu planning, food trials, costing of the menu, staff recruitment, staff training.

Aug 2014 - Jul 2015

Hospitality Services

Hospitality Services
Worked with Talisman, Koregaon Park, Pune as Corporate Chef from _
2013 - Aug 2014

Executive Sous Chef 

bluefrog, mumbai, india

 A club conducting musical events by musicians across the world and offering gourmet international cuisine. As the chef-in-charge I have managed twenty-five cooks and ten kitchen stewarding staff in preparation of dishes from the ala carte menu, specialty dishes, desserts, out door catering, brunch and special theme buffet. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with other departments on inventory control, employee concerns and operations.

2013 - Aug 2014

Executive Sous Chef

Lower Parel
blueFROG,,, April A club conducting musical events by musicians across the world and offering gourmet international cuisine. Executive Sous Chef Managed twenty-five cooks and ten kitchen stewarding staff in preparation of dishes from the ala carte menu, specialty dishes, desserts, out door catering, brunch and special theme buffet. Create unique menu items and plate presentations. Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction. Developing and implementing policies and procedures for smooth operations and food safety. Plan monthly staff and production schedules. Monitor equipment maintenance and sanitation of kitchen facilities. Collaborate with other departments on inventory control, employee concerns and operations.
2010 - 2012

Executive Chef

Chamomile, Bangalore

An upscale restaurant offering hi-end European food. Was responsible for the entire restaurant operation. Planning and implementing systems for the set up of the Restaurant. Planning and costing of menus for ala-carte and high end get together. Develop and write standard recipes along with food cost. Ensure that outstanding culinary technical skills are maintained. Recruitment of the staff for all the departments. Training of wait staff and kitchen personnel on menu specifications. Preparation of the department wise budget.

2010 - 2012

Executive Chef

Chamomile, Bangalore
September to, December An upscale restaurant offering hi-end European food. Executive Chef Key Contributions: Was responsible for the entire restaurant operation. Planning and implementing systems for the set up of the Restaurant. Planning and costing of menus for a-la-carte and high end get together. Develop and write standard recipes along with food cost maintaining. Ensure that outstanding culinary technical skills are maintained. Recruitment of the staff for all the departments. Training of wait staff and kitchen personnel on menu specifications. Preparation of the department wise budget. _
2009 - 2010

Seniour Executive Chef

Aqua Java Pvt, kathmandu, kolkata

Successfully done the opening of a multi cuisine restaurant, Aqua Java Zing and Casa Toscana, (First Italian specialty restaurant with a gourmet store) in Kathmandu. Standardizing recipes for both the restaurants with meticulous costing of the same. Developing recipes of Casa Toscana, Kolkata along with standard recipes and costing. Training of wait staff and cooks in the kitchen to ensure through menu knowledge. Have been a part of the major promotion of the all three restaurants with the management.

2009 - 2010

Seniour Executive Chef

Aqua Java Pvt
Ltd. Katmandu and Kolkata., September to, August Seniour Executive Chef Key Contributions: Successfully done the opening of a multi cuisine restaurant, Aqua Java Zing and Casa Toscana, (First Italian specialty restaurant with a gourmet store) in Kathmandu. Standardizing recipes for both the restaurants with meticulous costing of the same. Developing recipes of Casa Toscana, Kolkata along with standard recipes and costing. Training of wait staff and cooks in the kitchen to ensure through menu knowledge. Have been a part of the major promotion of the all three restaurants with the management.
2008 - 2008

Sous Chef - Projects

Dish Hospitality, mumbai

Setting up of the Mexican restaurant called Sanchos, Delhi and main kitchen in Kurla, Mumbai. Participate in the planning and costing of the menus of Aurus, Sanchos and Special events. Develop and write standard recipes. Recruitment of cooks. Training of wait staff and kitchen personnel on menu specifications. Stringent standardization and documentation of recipes. Implementation of Internationally accepted standards for hygiene and sanitation control. Communication with purveyors and vendors for standard and special requirements. Communications with kitchen consultants to design and lay out efficient work spaces.

2007 - 2008

Sous Chef - 2nd in Command

F BAR & KITCHEN, Gurgaon

As pre-opening team member was solely responsible for setting up Prive, the fine dine restaurant along with the daily basis operation of the F Bar. Menu development, staff recruitment, costing of the menu. Ensuring smooth operation on daily basis.

2008 - 2008

Sous Chef

Dish Hospitality F BAR & KITCHEN, Gurgaon
Mumbai, March to, October Sous Chef(Projects) Key Contributions: Setting up of the Mexican restaurant called Sanchos, Delhi and main kitchen in Kurla, Mumbai. Participate in the planning and costing of the menus of Aurus, Sanchos and Special events. Develop and write standard recipes. Recruitment of cooks. Training of wait staff and kitchen personnel on menu specifications. Stringent standardization and documentation of recipes. Implementation of Internationally accepted standards for hygiene and sanitation control. Communication with and development of purveyors and vendors for standard and special requirements. Communications with kitchen consultants to design and lay out efficient work spaces. _
2007 - 2008

F BAR & KITCHEN, Gurgaon

F BAR & KITCHEN, Gurgaon
India, September to, Feb Sous Chef(As a pre opening and opening team member) was solely responsible for Prive, fine dine along with the daily basis operation of the F Bar.
2005 - 2007

Sous Chef

INDIGO & INDIGO DELICATESSEN

Worked with Chef Jaideep Mukherjee and successfully opened the first Delicatessen in Colaba, Mumbai. Where we have develop an unique  All Day Dining menu, specials of the day, freshly baked breads, tapas and salads, finger licking desserts and many more. 

2005 - 2007

Sous Chef

INDIGO & INDIGO DELICATESSEN
deGustibus Hotels, April to, July Sous Chef(Pre opening and opening team member of Indigo Deli, Colaba)
2003 - 2005

Commis

MV Adonia, P&O Cruise Lines as
Commis-1, October to, March
2003 - 2005

Commis

MV Adonia, P&O Cruise Lines as
Commis-1, October to, March
2003 - 2003

Senior Commis

Hyatt Regency
Mumbai as Senior Commis, January to, September
2003 - 2003

Senior Commis

Hyatt Regency
Mumbai as Senior Commis, January to, September
Jan 2001 - 2002

Commis

JW Marriott Hotel
Mumbai as Commis-, October to, December Oberoi group of Hotels 1999, December to 2001, September Worked with The Trident Jaipur and Wild Flower Hall, Shimla as food and beverage production associate. Under gone industrial training in Atria, Bangalore and St. Mark's, Bangalore for one year..
Jan 2001 - 2002

Commis

JW Marriott Hotel
Mumbai as Commis-, October to, December Oberoi group of Hotels 1999, December to 2001, September Worked with The Trident Jaipur and Wild Flower Hall, Shimla as food and beverage production associate. Under gone industrial training in Atria, Bangalore and St. Mark's, Bangalore for one year..

Education

Education
1996 - 1999

3 Year Hotel Management

Institute of Advance Studies

All major subjects of Hotel management as per the syllabus of AICTE

1995

B.A

north bengal university, west bengal

English, Political Science, History

personal details

Date of Birth: 14/06/1975                                                                                                   Sex: Male

Marital Status: Married                                                                                                        Nationality: Indian

Father's Name: Late Bishnu Ghosh                                                                                Mother's Name: Mrs. J Nag Ghosh

Permanent Address:  C/O Mrs. J Nag Ghosh, Ghogomali Main Road, Dist - Jalpaiguri, Siliguri, West bangal, India 734006


Current Address: Old Sangvi, Pune, Madhuban Society, Shitole Nagar, Maharashtra, India 411027