CV créé le :
27/10/2018
CV modifié le :
31/10/2023
Dernière connexion :
31/10/2023
Coordonnées
**********
******
Adresse :
*********** ****************** ****
Wagholi
Email :
***********@*****.**.**
Port. :
**********
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OBJECTIVE, Sénior
Référence : 435619
Expériences Professionnelles
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août 2013
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Chef
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Malaka Spice,Pune Sr
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juil. 2010
déc. 2012
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Sous Chef
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Hotel Clarks Amer,Jaipur,India (5*hotel UP hotel ltd)
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* Assist and support the executive chef in routine and additional tasks
* Ensure that customers are served well and effectively
* Help with the planning of menus and meals
* Maintain high food quality and presentation
* Supervise the preparation and service of food
* Rotate products to avoid spoilage
* Handle concerns in the kitchen
* Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
* Assist to the sales and cuisine team
* Monitor food expenditure
* Perform product inventory
* Responsible for all the food festivals & set the standard recipe's
* Help the executive chef to pick and train kitchen personnel
* Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and
banquets
* Opening member of management for planning to set & success of Convention centre
* Now planning to open a Sky lounge & bar at roof toof,Italian café & Pan Asian restaurant
* Taking classes of PHE(Hotel management) students as well as train the staff
* Handle all the guest complaint in the M.O.D shift
* Train the staff regarding Haccp in the kitchen also develop the Hygiene standard
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déc. 2008
juil. 2010
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Jr.Sous Chef
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Hotel Parc Estique,Pune,India (5*hotel)
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* Provided guidance and support to all kitchen staff
* Ensured that all food served is arranged properly and met quality standards
* Ensured that all kitchen work is completed within the timelines
* Gave instructions to cooking workers on fine points of cooking
* Maintained hygiene standards of kitchen and equipment
* Directed and instructed kitchen personnel in their individual tasks
* Prepared individual orders when requested
* Ensured food preparation procedures for quality, uniformity and accurateness
* Reviewed delivered product and ensured appropriate storage
* Observed employees engaged in portioning, preparing, and garnishing foods
* Ensured the defined methods of cooking and garnishing
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août 2007
nov. 2008
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Kitchen executive
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The Leela Kempinski,Kerala,India (5*deluxe hotel & resort)
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* Worked as a chef in charge in tides restaurant near the beach (Pan Asian restaurant)
* Manage to supervise 8 staff & train them properly and met quality standards
* Ensured that all kitchen work is completed within the timelines
* Follow the standard recipe & assists the workers on fine points of cooking
* Maintained hygiene standards of kitchen and equipment
* Staff duty Rota
* Done food festivals like Chinese,Mongolian,Thai etc.
* Attend all the trainings like team buildings,Haccp & suppliers visits and all
* Control incoming goods and ensured appropriate storage in perfect condition
* Observed employees engaged in portioning, preparing, and garnishing foods
* Presentation and garnishing
* Daily store requisition through computers
* Attend daily morning briefing with executive chef & all seniors as well staff briefing
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juil. 2006
juil. 2007
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New Delhi Sheraton,New delhi,India (5*deluxe hotel ) Commi-1
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* Looking Japanese section in Pan Asian restarant,responsible for Teppanyaki,Sushi & Mongolian live
section.
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déc. 2004
juil. 2006
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Teppanyaki chef
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The Oriental Bloom, New Delhi, India
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cuisine)
Teppanyaki chef
* Looking entire Japanese section like live teppanyaki
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janv. 2004
nov. 2004
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Continental New Season, New Delhi, India (Restaurant) Commi-1
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* Looking continental section and making sauces, misa en place and all
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janv. 2003
déc. 2003
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Oddbinn Restobar, New Delhi, India (Restaurant & Bar) Commi-2
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* Working in continental section
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Important
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CV actualisé il y a plus de 6 mois, certaines informations peuvent ne pas être à jour.
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