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Dev Bose is listed as Pre-opening Executive Chef, Food & Beverage Manager and F & B Consultant. based in Mumbai, Maharashtra, India. AeroLeads shows a work email signal at rediffmail.com and a matched LinkedIn profile for Dev Bose.
Dev Bose previously worked as Head Chef at Mekdam Renaissance Fifa World Cup Project Doha and Freelance Consultant at Soup Herbs Pvt. Ltd.. Dev Bose holds Iso 22000:2008, Food Hygiene from Bureau Veritas.
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Twenty-two years of hand on experience, got two Commonwealth Games & FIFA world cup Soccer exposure provided me the platform to move ahead in my career. Presently working as a Food & Beverage head with Sea Princess Mumbai.Worked as a Head Chef for FIFA World Cup project Doha-Qatar. Worked as an Executive Chef with multiple International & Domestic Hotels Brands in all over India. During my tenure with The Taj, I was recognized & awarded many times for different activities. In CYG Pune 2008, I lead the Western hot section and in CWG Delhi 2010, got the opportunities to lead the cold section. Attended the auditor training program ISO: 22000:2005 for food safety management from Bureau Veritas and Fostac under Fssai ACACOVID20017760 to became Food Hygiene Auditor. Trained under Italian Mastro Chef Antonio Carlocio during my tenure with The Park. Looking forward for a new challenges & assignment in Career Growth as Director F&B. Specializing in Western & Regional Indian cuisine, F&B Operations, Implementation of ISO 22000, Ala-carte & Banquet operations.
Listed skills include Cuisine, Banquets, Food And Beverage, Pre Opening, and 42 others.
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Doha, Qatar
Got selected as a Head Chef for FIFA World Cup Qatar Project. Taking care of the operation & lead a team of chefs to deliver. Used to cater from FIFA officials to youth volunteers. VVIPS to FIFA Referees of the tournament. Used to deliver 40k meals everyday. Strictly followed Qatar Food Safety & Hygiene Standard.
Mumbai, Maharashtra, India
Worked as a product developer under L&D research team. Developed Ayurvedic products in fresh form.
Kolkata & Navi Mumbai
Helped in set-up new restaurant & training of the staffs to run the business operations.
India
Great pleasure and excitement to start a new roll with IHG. New roll adds on to new responsibility. Achieved F&B budget of every month. New milestone in the development of the F&B in the hotel. Achieved great footfall for Sunday brunch to Banquet events. Concept development for F&B that helps in the wedding business of the hotel. Re-design & layout of the.
India
One of the finest destination for meeting & business in the heart of financial district of South Mumbai of Bandra Kurla Complex. Located at One BKC, The Indus, has been making waves in the corporate sector and beyond. Pitched as a secret club, it’s spread over a massive 20,000 sq. ft. The Indus Club offers an all-day world café, a fine dining restaurant.
Bengaluru Area, India
My first assignment as an Executive Chef with Howard Johnson Bangalore, situated just outside the Mayanta Tech Park in Bangalore. It is a 118 room’s property with Six F&B outlets. Second assignment as a Head Chef for a pre-opening property and lead the kitchen brigade. Selected Sous chef to Commis was a real challenge. Responsible for the starting of the.
Trivandrum, Kerala
Hycinth by Sparsa is a premium boutique hotel that offers a distinct and refined hospitality experience in the heart of Trivandrum, Kerala. It is a 110 rooms property with four F&B outlets. As a member of a pre-opening team and lead the kitchen brigade, responsibility added to it. Worked with the project team side by side to lay out of the kitchen to.
Kolkata, India
As moving up to the ladder, responsibilities add on. So always eager to take up the responsibilities to deliver. Assist the Executive Sous Chef in Planning and Budgeting.Staffing and Scheduling of main kitchen and allocation of duties.Facilitate learning and development for all the team members. Working practices detailed under HACCP & ISO 22000:2005.
Kolkata Metropolitan Area, West Bengal, India
Taking care of entire operation of 24hrs.coffee shop as a HUB Kitchen. Being as a second in command of operation, also taking care of restaurant operation too.
Pune, Maharashtra, India
Taking care of operation from ordering of raw material to serving the final product to the guest. Taking care of guest feedback to track the GSTS score of the unit. During my tenure with Blue Diamond, I had participated in the auditor training course for ISO 22000/08 under Bureau veritas and move ahead as an internal auditor.
Taking care of the preparation of food according to brand standard of the company. Deal with the guest complain and keep the record. Checking the quality of food product. Maintain inventary as well as receiving for my outlet.
Agra Area, India
Take care of mise. Helping the section chef to run the operation. Worked with all different section like Continetal, Pantry, Butchery, Gardemanger. As well as worked with both Coffee Shop & Banquet Operation.
Hygiene Audit with different hotels to implement FSMS, HACCP & ISO 22000 process system.
Activities and Societies: Blood donation camp. Peta member Participated in organizing different parties, blood donation camp, worked as.
commerce, accounts, costing, marketing, trading, business mathematics
Activities and Societies: Got Sodan in karate from Nepal olympics commitee. Participated in lots of tournament at national &.
certificate- ACACOVID2001776101
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Dev Bose is listed as Pre-opening Executive Chef, Food & Beverage Manager and F & B Consultant..
AeroLeads has found 1 work email signal at @rediffmail.com for Dev Bose.
Dev Bose is based in Mumbai, Maharashtra, India.
Dev Bose has worked for Mekdam Renaissance Fifa World Cup Project Doha, Soup Herbs Pvt. Ltd., Local Hotels In Kolkata & Mumbai, Crowne Plaza® Hotels & Resorts, and The Club, Bkc Mumbai.
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Dev Bose holds Iso 22000:2008, Food Hygiene from Bureau Veritas.
Dev Bose is listed with skills including Cuisine, Banquets, Food And Beverage, Pre Opening, Food, Restaurants, Restaurant Management, and Hotels.
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