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CURRICULUM VITAE
ALKESH TAK
Mob. 9783581101
E-mail : chefalkeshtak@rediffmail.com
E-Mail : chefalkeshtak@gmail.com
Accomplished Chef with over 15+ years of successful management experience combining strategic
insight, business acumen and resource planning skills to contribute to organisational growth and
profitability,
Seeking a challenging Managerial Assignment in Hospitality sector
PROFILE AT A GLANCE
 Accomplished Chef and Hospitality Professional with an overall experience of over 13 years in
hospitality Industry.
 A dynamic, results-oriented Hospitality professional with experience in carrying Hotel
Operations.
 . The property consists of a Palace, Villas, pools and quality service of a 4 star Hotel. Provided
hands support in Food & Beverage Production
 Consistently achieve performance goals.
 Knowledge/expertise in:
General Management
- Strategy Planning - Hotel & Estate Operations - New Initiatives
- Financial Management - HRD - Training
- Administration - HACCP & Quality Assurance - Market Research & Penetration
Profit Centre Management
- Budgeting - Cost Optimization - Resource Planning & Utilization
- Revenue Generation - Business Development - Key Account Management
- Client Servicing - Liaison
Hotel Food and Beverage Production Operations
- Menu Planning - Kitchen Designing - Kitchen Management

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- Guest Satisfaction - Quality & Cost Assurance - Executive Leadership
-Team Management - Recipe R&D
 Noted for outstanding communication skills, both with guests and staff; resolve problems quickly
to ensure happy customers and happy employees.
KEY DELIVERABLES
Operations: Overseeing the daily operations, to ensure proper implementation of HACCP
procedures, control systems for maintaining quality standards and streamlining processes.
Administration: Managing administration activities of Organization, reservation and
maintenance of detailed departmental operations.
Safety: Answerable for HACCP and ensuring they are in tune with the International &
organization guidelines and procedures.
Business Development: Responsible for conceptualizing and implementing marketing plans
for revenue enhancement.
Marketing: Monitoring and analyzing trends in the restaurant facility market and take
proactive measures to stay ahead of competition.
Public Relations: Observing the social/economic/political trends which affect the company
and make suitable recommendations to strengthen the image of organization.
People Management: Responsible for leading, motivating and training of team members.
Vendor Development: Identifying the potential vendors, assessing their rates and quality for
purchase of requisite materials.
Promotions: Designing the promotional strategies to boost the image of company and
increase awareness. Decide on the various promotional events during events/festivals etc.
Liaison: Responsible for liaison with all the departmental heads/VIP/ Directors and
effectively communicating the concerned issues.
Customer Service: Monitoring the activities of each department and exceeding overall
customer satisfaction.
Presently Working in Ananta Spa & Resorts Pushkar as Executive Chef
From 1st May 2014 to till Date: - 73 Rooms property.
Develops standard recipes and techniques for food preparation and presentation which help
to assure
consistently high quality and to minimize food costs; exercises portion control for all items
served and assists.
Maintain good healthy environment in kitchen & working area.
 Organize Paratha food festival in Nov. 2014.
 Organize Street Food Festival in Jan.2015.
 Monthly food offer running.
 Banquet party 600 to 1000 pax complete successfully in wedding.
Highlights:
 Manage a team of 30 Kitchen staff and 32 Food & Beverage Service staff and a Total
of 170 staff.
 Looked after the operations of the F&B Service and Production for the Resort,
catering to Indian, European and Oriental Cuisines.
 Implementation of systems and procedures by standardizing Operations to obtain and
maintain budgetary control and accountability, in compliance with HACCP.

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 Recruitment, Retention & Training of Staff
 Stabilized the monthly food sales to Rub 35 to 45 lakh per month fnb sale.
 Successfully maintain a food cost of under 23-25%.
From 20th Dec. 2014 to 20th April 2015
The Pratap Palace A Key Resort Pushkar (Five Month)
Per Opening Team
Kitchen set-up properly & set up all section .Menu planned for buffet setup Team build &
training in the kitchen maintain the sanitation & hygiene. Well organize kitchen review of
the food was excellent on a la carte & buffet both.
From 18th Aug. 2012 to 19th Dec.2013
AnantaSpa & Resorts Pushkar as Sous Chef (1 Year 4 Month)
Taking –care of all banquet party, conferences & marriage party food & arrangement.
Restaurant ala- cart buffet & personally meet with guest. Essential Training for Kitchen Staff
Menu planning with supply .Handling issues .Maintain sanitation in kitchen at all time
From 1st
June 2010 to 10 Aug.. 2012 –work as Exe. Chef in
Hotel Merwara Palace Ajmer 45 Rooms Property.( 2 year3 month)
Develops standard recipes and techniques for food preparation and presentation which
help to assure consistently high quality and to minimize food costs; exercises portion control
for all items served and assists.
To 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
o From 1st Oct. 2008 to May 2010- (1 year7 month) as Exe. Chef in
The Baagh Resort Kanha National Park (MP.) Exotic Journey
30 Rooms Property.
o From Nov.’2004 to march 2008 –(4 Year )
Working as a Group- Leader at Star Cruises Ship in SINGAPORE
(Asia Pacific). 1. S.S.VIRGO 2) S.S. LIBRA 3) S.S. VIRGO 4) S.S. VIRGO
o From Nov.’2003 to Nov.’2004 –(1 year)
Worked as C.D.P. at Tiger MoonResort (Indian Adventure), Ranthambhore
60 -RoomsProperty.

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o From29h
Aug. ’2002 to 19th
Oct.’2003 –(14 Month)
Worked as Commi Chef at Kohinoor Continental, Mumbai 65 Rooms
property.
o From 29th
Nov.’2000 to 31st
Mar.’2002 –(1 Year 4 month)
Worked as Commi chef at Hotel MansinghPalace (Mansingh Group of Hotel),
Jaipur (Raj) 90 rooms property.
o From 1st
June’1999 to 4th
Aug.’2000 –
Worked as Trainee at Hotel Maharani Palace, Jaipur (Raj.).60 Rooms property.
Academic Qualification
 Bachelor of Arts from M.D.S. University, Ajmer in 2001.
 Sr. Secondary from Board of Secondary Education Rajasthan, Ajmer in 1997.
 Secondary from Board of Secondary Education Rajasthan, Ajmer in 1995.
Professional Qualification
 Completed One and Half Year Craft Course (Food Production) from Food Craft
Institute Ajmer in 1999.
 Basic knowledge of Computer & word power with Internet.
 S. T. C. W. course from Seafarers Marine Institute Mumbai.
 Fire Fighting Course.
Sr. Chef Manager-Ops.
 Attending the chef meetings, discussing and taking necessary
measures.
 Compiling menu with the benchmark of cost control.
 Demonstrating the dishes to the chefs as per the menu.
 Assigning the Duties and Responsibilities in the Unit.
 Conducting staff meeting and training classes.
 Controlling the expenditure and increasing the sales.
 Taking the inventory of tools and plants, materials pertaining to Dining
halls, and kitchen stores etc.
 Implementing the proposals to the satisfaction of the guests and growth
of the organization.
 Giving top most priority to the guest suggestions and complaints at the
Unit Level and taking measures for improving overall Hospitality
services.
Customer Satisfaction Achieved an excellent response from both Indian
And foreign clients

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Organizing and Menu planning for all VIP Parties.
Professional Skills
o Willingness to work.
o Agressive Professional Nature.
Hobbies and Interests
o Cooking, Listening Music & Interacting with People.
Personal Details
 Date of Birth : 30th June, 1979
 Father’s Name : Mr. Gajanand Tak
 Sex : Male
 Marital Status : Married
 Nationality : Indian
 Passport No. : A9649819
 C.D.C. : The Bahamas Sea Man Book
 Languages Known : Hindi & English.
Permanent Address
o Alkesh Tak -9887479298
Street No. 2,
New Basti, Loha Khan,
Ajmer – 305 001
(Rajasthan).
Present Address
o Alkesh Tak -9887479298
Onkar colony,
Narishala Road,Village Lahagal,
Ajmer – 305 001
(Rajasthan).
Declaration
o If given an opportunity to serve I assure that my performance would be whole hearted,
dedicated and always to the best of my capacity and in the prestige of the Institute.
Signature: Date: