1. RESUME
Nimai mahapatra.
Mobile 91, 8147204689.
E-MAIL:mahapatranimai68@gmail.com
…………………………………………………………..
Presently I am holding the position as a Exertive Chef Cartier Hotel &Resort Marthalli’banglore
From 10thOctober 2015.
I had completing my15 years hospitalityindustry.
The executive chef will train and manage kitchen personnel and supervise/coordinate all
related culinary activities; estimate food consumption and requisition or purchase food; select and
develop recipes; standardize production recipes to ensure consistent quality; establish presentation
technique and quality standards; plan and price menus; ensure proper equipment
operation/maintenance; and ensure proper safety and sanitation in kitchen. The executive chef may
cook selected items or for select occasions. The executive chef may oversee special catering events
and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef
directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews
and initiating pay increases. Typically reports to a food service director.
Special qualifications: The ability to manage in a diverse environment with focus on client and
customer services is essential to success in this role.
Experience: Previous experience with control food and labor cost, demonstration cooking, menu
development, and pricing and development of culinary team preferred. Premise and liability
accountability and contract-managed service experience is desirable.
Core competencies: Leadership, Management, Planning
`
 Have passed HS in 2002 & +2 arts fromWBCB, west Bengal in 2004.
 I have completed basic computer course.
 I have completed Diploma Course Hotel Management(FCID).
SUMMERY
EDUCATIONALBACKGROUND

2. S.NO NAME OF HOTEL PERIOD DEPARTMENT DESIGN
1.
CLUB MAHENDRA
RESORT.UDAIPUR.
15/04/2004
TO
10/10/2004.
[INDIAN&
TANDOOR
TRAINING.
Job
TRAINING.
2
HOYSALA VILLAGE
RESORT FROMORANGE
COUNTINGGROUP
05/12/2004
TO
07/08/2006
INDIAN
&
SOUTH INDIAN
COMMI-III
3
Olives Multicaulisin
RETURENTS
CHENNAI.
12/11/2006
TO
19/10/2008
INDIAN&
CHINESE.
COMMI--II
4
RAMEE GUEST LINE
HOTEL IN
BANGALORE.
01/12/2008
TO
18/10/2010
INDIAN
CHINEES
TANDOORI.
COMMI--I
C.D.P
5
ITC FORTUNE MURALI
PARK,IN VIJAYAWADA
10/12/2010
To
14/05/2012
INDIAN
CHINEES
CONTI
TANDOORI.
C.D.P
EXECUTIVE
SOUS CHEF.
6
TAJ GATE WAY HOTEL
IN VIJAYWADA
10/06/2012
TO
15/01/2013
INDIAN
DEPARTMENT
SOUS CHEF.
7
RAMANNA SHREE
CALIFORNIA RESORT
BANGALORE
13/02/2013
TO
10/03/2015
H.O.D
EXECUTIVE
CHEF.
8 GENX KASSANIGR
1589HOTELS
HYDERABAD
15/03/2015
TO 1/10/15.
H.O.D EXECUTIVE
CHEF.
 FOOD PRODUCTION DEPARTMENT.
PROFFESIONAL EXPERIENCE
AREA OF INTEREST:
PERSONAL STRENGTHS:

3.  Good Communication Skills.
 Can handle the guest at any satiation.
 I Have Good Punctuality timing and positive thinking.
 I am interest to make different Dishes.
 Considerable knowledge of such equipment which is used in kitchen
 Strong working knowledge of all kitchen administrative functions to include scheduling status
payroll and hotel food cost.
 Great working knowledge of material control to include purchasing requisitioning etc..
Name : NIMAI MAHAPATRA
Father’s Name : Jugal Mahapatra
Date of Birth : 15-11-1985
Gender : Male
Marital Status : Married
Religion ; Hindu.
Languages Known : Bengali, Kannada, English, Hindi& Telugu
Nationality : Indian.
Hobbies ; cooking food, playing cricket,
C/O jugal mahapatra.
Village Dendari.Aswathapur.Dist.PurbaMedinipur
West Bengal.
I hereby declare that the above written particulars are true and to best of my knowledge and belief.
Date: 03/08/2016 Nimai Mahapatra
Place; Bangalore
PERSONAL DETAILS:
DECLARATION: