head chef
Anupam Som
20 worton gardens, Middx, Issleworth, London tw74bb, anupam_som@hotmail.com , 07983441067
Objective: A position where my 11years of management & cooking skill in fine dining and bulk Kitchen Operation can be effectively utilized.
Summary: Over 13 years working as a chef, gained knowledge & cooking technique from great chefs around the world, managed brigade of 7 chefs, to 70 chef., Do understand food business & can make 100s of menu according to time, place,& cost, Experienced in fine dining operation, pre plated banquet, buffet operation. Maintaining Health &safety; standard, food order, duty schedule, food cost, and team work...
To see some of my work picture go to- http://passionofachef.spaces.live.com/
Experience:
London Clubs International, The Empire casino, head chef mar2007-present
So far our f&b; turn over is over GBP2million
London's biggest and most luxurious casino, situated in the heart of London lsq, got a casino floor which holds up to 1200 guest at a time, got 3 very busy restaurants, and a homemade ice-cream parlor
Flame, is a 80 cover up class European cuisine restaurant serves caviar, usda beef, lobster,
European Classics & modern interpretation
* Sustainable, fresh and seasonal ingredients
* Excellent presentation
fulushu, is a 60 cover Pan Asian restaurant, very busy, already achieved a great name in central London.
Vapor kitchen, to serve 5 bar food and 400 stuff meal for breakfast, lunch and dinner
Moca is a cold stone creamery serves homemade ice cream,
The roebuck, food & fuel sous chef Aug 2006-feb2007
Roebuck belongs to the food & fuel the winner of the best gastro pub of the year awared, serving fresh produced traditional British cuisine, with a modern touch, serving ,scotch broth , steak & kidney pudding ,lamb shank ,braised ox cheek,pies working with head chef matt ,& group head chef Peter o salovan given me an opportunity to learn British cuisine www.petershamhotel.co.uk
Peter sham hotel (3AAROSSET) sr. c.d.p. oct 2005- july2006
worked with Chef Alex Bentley(Michelin star chef) 90 cover modern british cousin restaurant, serves Steaks, lamb, sea lobstar, dover sole etc.also organize parties &dinner; banquet . www.carnival.com
Carnival cruise lines,USA, SOUS CHEF
August 2000 - September 2005
Started working with carnival cruise line as a Management trainee, Aug 2000 jully 20001 promoted as a sous chef,
As a sous chef I being accountable for all food production outlet & 70 chef, & 40 kitchen porters Main galley operation which includes pre plated Breakfast, Lunch,& Dinner for 1800 to 2600 guest ,main galley is divided in different section like VEG PREP, SOUP, ROAST, SAUCES, VEG, FISH, LIDO is a casual food court ,which is having different restaurant like pizzeria, daily sandwich, fish &chips; ,Asian Taste of nation, Bistro, Grill, Room service
Noveau Supper club this is a fine dining restaurant and pride of C.C.L. This is a 100 cover restaurant that serves amus gule, prime quality beef, main lobster, sea bass, Dover sole, veal chop, lamb, etc.
Other than this I am also assigned to make duty roaster, menu planning, and daily food order, make show plate for our famous gala buffet and, cooking demonstration. And represent my company in culinary development shows, in USA,
Responsible for, Jr Sous Chef, C.D.P.Dcdp. Commies .Assistant cooks
Taj palace, New Delhi chef de partie July 1999-jun2000
Taj palace is a worlds leading hotel with 900 all suits and 5 different restaurant, Working in Taj Orient Express restaurant was a great experience, this is one of the worlds best restaurant,35 cover ,dinner only with very high cliental,
Goa Renaissance(5 *) commies-1 SEP1997-mar 1999
Goa renaissance is a 5 star category hotel, with5 different restaurant, and 3 banquet hall, as a commis de cuisine 1 I being accountable for all food production of Goa Nugget restaurant, Goa nugget is a 120 covers restaurant, that serves Italian and modern French cuisine .other then that I also organized my own kitchen team and managed function's.
Industrial Training:
Hotel Ashok (5*) Industrial Trainee April 1995-September 1995
Did my 1st industrial training with hotel Ashok Bangalore, this is a 5 star Hotel with 600 rooms, worked in all different kitchens, and learned the technique. importance of freshness of ingredients, temperature, coking time, &
Hotel Atria Industrial trainee April 1996-oct 1996
Did my training in different restaurant, and banquet kitchen, learned bulk cooking techniques,
Education - 3 years diploma in hotel management 1993-1997 from
International institute of advance studies www.iias.org.in/
10+2 from the board of west bangle higher education
Personal Details: D.O.B. - 9TH December 1974, Nationality – Indian. Marital status single
Visa-U.K work permit till September 2011, U.S.A. Visa till 2010.
Awarded for best food from American culinary federation
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Personal qualities & interest-passionate about food, Ability to work with a smile, a go getter who does not quit until the job done right .Adaptable, Analytical, Energetic, Innovative, team player, Computer, designing, Fitness Training
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