Resume – Pratul Nath Hoon
Last/ current position Chef de Partie, Sr Chef de Partie, Jr Sous Chef.
Cuisines, Continental/Western/ Italian, Fusion, Multi cuisine,
A little of Thai food, Lebanese, a little Chinese, some Goan dishes,
Japenese Sushi, North Indian, some south indian food.
Name: Pratul Nath Hoon
Sex: Male
Nationality: Indian
Date of birth: 17/11/1964
Health: Fit
Residence: Suyog nagar, Doms park two, # A/9, Vasai west Maharashtra, Mumbai,
Mobile and
whats app no: +91 917 529 03 95
E mail: pratulhool@gmail.com
Languages: English, speak read write. Fluent
Hindi, speak and read
Russian basic. Completed course level 1, at tutor and translator Mira road
Speak read write.
Education: High school, std 10
I am an experienced well exposed chef, having worked in hotels, cruise ships, restaurants, cafes, in India and
abroad.
Can make menus, ala carte, buffets, and banquets, for different seasons and cook all the dishes.
With adherence to,
● Hygiene, HACCP knowledge
● Right type of kitchen equipments
● Up to date cooking trends
● Minimum spoilage/wastage Recycle food
● Positive attitude, team work
● Food cost & control
Professional Experience
Ambassador Sky Chef, Mumbai and Delhi. Trainee, 01/04/1987 to 17/09/1988
Got to see a lot of imported food stuffs here. Everything was made from scratch. All meat and fish (butchery) was
cut, cleaned and made from scratch. Nothing came readymade or pre cut. We had the best of airlines like Gulf air,
Air France, Air Canada, Quantas, Swiss air. We used to cater to 36 airlines at the time.Executive Chef Narendra
Mishra, Executive Sous Chef, Bernard Gomes. Both ex Oberoi and ex Taj.
Hotel Sidharth New Delhi. Commis 3, commis 2, 01/10/1988 to 27/01/1990
This is a very, very, busy 4* hotel, in the heart of Delhi. Here I worked in all sections/depts of the kitchen. Was
chosen Five times employee of the month, during my tenure here. Executive Chef R V Singhal, executive sous chef
S D Verma ( ex Oberoi Mumbai)
Hotel Holiday Inn Bangalore. 10/03/1990 to 21/11/1992, Commis 1 to Demi chef de Partie
Here also I worked in all sections of the kitchen. Executive Chef Sanjeev Maken, executive sous chef S D Verma
Royal Caribbean Cruise Lines. USA. 26/11/1992 to 16/09/1996, 2nd cook and Head Roast cook.
I worked on three of the company’s cruise ships, from small 763 passengers plus 200 crew to the large ships, 2300
passengers plus 750 crew. I got to see many, different parts of the world, menu changed every 3 months approx,
On the cruise ships the kitchen is split up into different depts. Sections, just like a hotel. I worked in Roast, Veg,
Sauce, soup, Fish, Pantry and cold. Executive Chefs were of American and Europian nationality.
Hotel Le Meridian Bangalore. Demi Chef de Partie, 31/07/1997 to 01/03/1998.
Here I worked in all sections of the kitchen. Ala carte and banquets. Executive Chef Sanjeev Makin. Sr Sous chef SD
Verma.
Ramada Continental Hotel. Dubai, galadari circle, UAE. 01/04/1998 to 03/02/2000, Demi Chef de Partie.
Here again I worked as an all rounder. Coffee shop kitchen, Banqueting, Buffets, Breakfast, and out door catering.
Here I also learnt, some Arabic food and Thai food. A lot of Indian food was also cooked here. Executive Chef Klaus
Terjung, Executive Sous Chef Allan Walker.
Hotel Al Faisalliah and Hotel Al Khozama, Riyadh Saudi Arabia. Rosewood collection of Hotels, A member of the
leading hotels of the world. Chef de Partie. 14/03/2000 to 13/03/2002.
This is one of the best hotels I have worked for, in terms of quality of food, menus, the great Chefs and service.
Banquet hall capacity, 4000 pax without pillars. 8 outlets. I was part of the preopening team. Worked in coffee
shop kitchen 120 covers, plus room service 224 rooms and suites. A very busy kitchen. My Chef de Cuisine was
Gerald Riechstein, (on linked in, and f.b.) I worked in all sections of the kitchen. In addition I took training in the
Brazilian theme BBQ outlet, 90 covers. I was also a member of “The Chaine des Rotisseurs” dinner at the American
Embassy in Riyadh. In this hotel I did have the opportunity to work with highly professional Chefs and Arab national
Chefs. Executive Chef Warren Pearson (amongst the top 500 chefs of the world) on Linkedin and f.b. Executive
Sous Chef Alex Chen, (ex Michelin star London, Chef).
The World Trade Center Hotel, A unit of Jumeirah Internationl Dubai UAE a member of The leading hotels of the
world. Chef de Partie
16/04/2002 to 18/09/2002
Job responsibilities required me to work in all sections of the kitchen, ala carte, buffets ,outdoor catering and
banqueting, with a separate kitchen for pork. My daily duties involved checking of the daily stock position, and
preparing the store requisitions, thru ADACO system. This was the first 5*hotel opened by her Majesty Queen
Elizabeth 2nd in 1976. There were still some chefs who were working there from that period. Some of the dishes
were still cooked in the classic 70s style. The hotel has been demolished now. Exec Chef Monal Malhotra (ex
excecutive Chef Jumerah Beach Hotel) on f.b.
Hilton Kuwait Resort. A member of the Leading hotels of the world. Chef de Partie.
28/10/2002 to 24/11/2004. (Longest Hilton in the world) Here I worked in the coffee shop kitchen. (220 covers) Ala
carte used to touch 150 to 200 covers on Friday brunch, Eid and national holidays. The menu was basically
Mediterranean/ Italian. From pre second Gulf war days until I left, this hotel always maintained 100% occupancy.
Hilton International awarded this hotel, Best overall Hotel in the Middle East/ Asia Pacific region, for highest
ratings attained in, staff performance, customer satisfaction, revenue and high quality of food during that period.
Excec Chef Costa Simatos on f.b. Excec Sous Chef Marko Lietsa on Linkedin and f.b.
Hotel Le Meridian Pune India. Sr Chef de Partie, 06/12/2004 to 02/04/2005
This is a very busy 5*hotel in the heart of Pune city. 7 outlets. Here I worked in the coffee shop kitchen. I wanted to
stay and work in India and stay close to my family, but unfortunately, the traveling distance between home and
hotel was 4 hrs at the time. I started to live on rent in Pune and visit home on off days. This became a very
tiresome affair and I left after four and half months. Outlet Chef Mathew John.
Hotel Al Maha Rotana. (Rotana chain of hotels) Abu Dhabi UAE. A member of the leading hotels of the world
Junior Sous Chef. 16/04//2005 to 28/11/2006.
This is a very, very busy 4*hotel in the heart of the city. I have probably never worked in such a clean, well planned
kitchen and busy kitchen/hotel. Our guests were always impressed with the high quality of Arabic food, continental
food, and theme nights that we produced here. Here we used the F&B system for store requisitions. This is the first
hotel in Abu Dhabi to be HACCP certified by Abu Dhabi municipality. Here I did learn authentic Arabic cuisine, as
the Chefs were all Syrian and Egyptian. Executive Chef Chadi Salloum, on LinkedIn and f.b.
Hatta Fort Hotel. Managed by Jebellali International. Sr Chef de Partie. 03/05/2007 to 29/04/2008.
This is a very busy hotel/ resort, seven minutes from the Oman border, but on the UAE side. Awarded best
getaway hotel/resort in the UAE in 2005. 5 outlets plus outdoor catering. Exec Chef Savio Gonsalves. On f.b.
Pullmantur Cruise Lines, Position, Chef de Partie. 27/08/2008 to 26/10/2008
Worked on one ship here, MV Empress, 1800 passengers plus 800 crew. Here I worked in the hot kitchen.
Nothing much to describe here. Cruise ships itenery was Northen Europe. For example, we made Beef Lasagna. So
the beef mince was made of one hundred kilos of beef mince.
Hotel Ramada Bur Dubai. Position Chef de Partie. 30/11/2009 to 18/06/2010.
Here I worked in the coffee shop and room service kitchen. Executive Chef Suresh Kumar, on LinkedIn and f.b.
DNS Food services Santacruz (east) Mumbai, India From 15/12/2010 to 13/02/2012.
This is a privately run catering company. Almost every possible type of dish is cooked here, from curries, to cakes,
to roast turkey, all types of roasts, to biscuits. Owner and Chef Donald D’costa, on f.b.
Fusion Plaza Restaurant – Bar – club. World Trade Center Moscow, Russian Federation. Position Chef de Partie
11/04/212 to 15/02/2015. This is a multi theme, multi cuisine restaurant. ( A part of the Crowne Plaza Hotel).
Outlet is leashed. We served Buffets, Alacarte, and wedding functions, European and Indian as well. Seating 220
covers. This was a learning experience for me, culture wise, climate wise, as well as culinary wise. Head Chef,
Chef Ratan Deep. Indian with Russian nationality.
Munjoh Ocean Resort Sr Chef de Partie, 05/12/2016 to 15/05/2017. Havelock island, south andamans. Bengal.
position chef de partie. Munjoh ocean resort, is a 4 star property, consistently been in the top 3 or 4 boutique
resorts on the island. Guests, a mix of indian, european and bollywood personalities. Cuisines, Indian,
continental/western, BBQ and tandoor. Candle light dinners on private beach. Buffets and ala carte. Head Chef at
the time, Sanjay Roy on f.b.
Le Chocolate restaurant Diplomat area, Bahrain
Position, Chef de Partie. From 16/07/2017 to 31/ 01/ 2018. Contemporary French and Italian cuisine. Live Pizza
counter. Head Chef Michael Nuzuki. Seven restaurants of the same brand in Bahrain. Managed by Jasmis
corporation WLL. Operations manager, Cluster Chefs, Luc Bonaz and Chef Kareen.
Opened in partnership a small fast food outlet called Sams Fusion Food Hub at Manickpur Vasai, Mumbai. we
served, pastas, wraps, rolls, sandwiches, pizzas and more. This did not work out due to water supply being shut.
The Walnut Cafe and Salad bar. 02/04/2018 to 25 11/2018
Vashi New Mumbai, Haware Infotech Center. Position Sr chef de partie. Continental/ Fusion theme restaurant,
with approx 100 types of salads. (separate salad bar. Responsibilities include, monthy inventory, introducing day
specials, assist the head Chef with portion control, prep, minimise waste and control food cost. Head Chef
Debasheesh. Closed since covid 19.
Brewseum The Cafe. I C colony, Holy Cross road, Borivali west, Mumbai.
Continental kitchen Head. Food contemporary continental cuisine, chinese, starters, salads, mains and more. This
Cafe is closed since covid 19.
Pic a Bite restaurant, Vasai west, Kauls Heritage City, Agarwal. 02/10/2019 to 28/02/2021. Assistant Head Chef.
American style food, diner, salads, starters and Goan food as well. This was a very well known restaurant in Vasai
west. Saturdays we had a continental theme buffet as well, planned by me and made by me. Head Chef Padam.
closed after covid, relocated to Goa.
The Conti kitchen, nxt to La Opela building, Dosti complex, Vasai west. From 15/03/2021 to 20/09/2021. This was
a newly opened cafe. multi cuisine, continental western, indian, chinese cuisine. Position Sr chef de partie. Closed
since covid.
The Chai Fusion Cafe. I C Colony Mandepwar Metro stn, Borivali west. Mumbai. Position Sr Chef de Partie.
Done the kitchen opening. From 15/11/21 to 01/10/22. Started the kitchen from inception contributed in building
most of the menu. A high end Cafe, multi cuisine, serving pizzas, pastas, salads, sandwiches, wraps, mains,
american breakfast, english breakfast, waffles, pancakes, etc, etc. Reason for leaving, i had to take 2 months leave
as I was changing my house, and my wife was also at work.
Velvet Dawn restaurant, sastha mangla, krupes line, Trivandrum, Kerala. Sr chef de partie.
From 01/11/2022 to 15/04/2023. This is a high end cafe with two Swedish nationals as partners. Purely western
cuisine. Menu consists of mains like soups, steaks, seafood, fish, Pies, pastas, western style breakfast, eggs
benedict, french toast, etc, etc.
❖
Cafe Chokolade, Vasai west, 100 ft road. Mumbai. Position Head chef. Since 01/05/2023 onwards.
Approx 25 seater cafe. I have contributed to the menu planning in this cafe now 3.0 as per kitchen equipment and
kitchen manning. This cafe does very good sales. We serve mains, pizzas, pastas, burgers and shakes.
Certificates attained in connection with the hotel and hospitality industry
❖ Safety course for hotel personnel on american passenger ships { on board) USA. 1992, 1993.
❖ Basic first aid and fire fighting is also included.
❖ Train the trainer skills training program, Hilton Kuwait.
❖ Elementary and basic hygiene, for food handlers.
❖ The fire and safety awareness program.
❖ Food handlers basic hygiene course (haccp guidelines) Abu Dhabi
❖ HACCP Implementation course
❖ Food hygiene Intermediate course
❖ Food hygiene basic refresher course
❖ Seafarers Marine Institute Education Trust Mumbai India
❖ Approved by Directorate General of Shipping. Govt of India and authorized by IMO
❖ Course - STCW 95 includes,
❖ Personal survival techniques
❖ Fire Prevention and Fire Fighting
❖ Elementary first Aid
❖ Personal Safety and Social Responsibility
All certificates and references will and can be furnished on request.
References :-
Taran ma'am - 91 9619111229, co owner, The Brewseum Cafe IC Colony Borivali west Mumbai
Mr Juwel Silveria - 91 9158116699, owner proprietor Pic a Bite Restaurants and Motels
Mr Amol - 91 9773836295 ex Manager The Walnut Cafe Vashi
Debasheesh - 91 7900104475 ex Head Chef The Walnut cafe vashi
Pramod Gawde - 91 9619893759 Owner and proprietor @ Aryan’s fast food and ice cream parlour
Suhas sir - 91 9892600063 co owner Pic a Bite restaurant vasai (w) station branch. now closed since covid
Warren Pearson. Top 500 Chefs of the world. On f.b. and LinkedIn
Sanjeev Makin - 91 9482218102. Former Executive Chef Le Meridian and Holiday Inn Bangalore
Gerald Rienstien. Former Chef de Cuisine, Hotel Al Faisaliah Riyadh Saudi Arabia. On f.b.
Mr Satish Tolani - 91 9702811256, owner proprietor of Chai Fusion Cafe, and amateur Chef
Rajesh sir -91 9746145451 co owner Velvet Dawn restaurant
Hobbies
Swimming, time permitting
Jogging, time permitting
Am an avid reader, some of my favorite books are Taipan, King Rat Shogun by James Clavell, Roots by Alex Haley
The Godfather by Mario Puzo, Who moved my cheese, Every Street is Paved with Gold by kim Woo Choong, To
name a few.
Am a movie buff, some of the best movies i've ever seen are Moneyball starring Brad Pitt, Saving Private Ryan,
British TV series Yes Minister, Dangal starring Amir Khan, The Americans, and Homeland to name a few.
I have a keen interest in GeoPolitics, in this ever evolving world order
Military affairs, Military intelligence, espionage, spying, counter intelligence, warfare, the connection all this has to
AI. With emphasis in, Middle east, Russia, China, The South China Sea, Taiwan, Israel, Ukraine, N and S Korea.
The great Geopolitical Analysts whom i follow, with great passion and undivided attention,
Peter Zeihan
John Mearsheimer
Ian Bremmer
Michael Beckley
Francis Fukuuama
Abhijit Iyer Mitra
Andrew Bustabante (ex CIA)
Glen Corn (ex senior CIA officer)
Keyju Jin, chinese economist
Yuval Noah Harari
Anne Jacobson
Shekhar Gupta (cut the clutter)
Kishore Mahbubani
Christine Fair
to name a few.
