CV, India Based Chef Seeking Work In Australia

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Serial No: 23197

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Skills keywords: chef

Short Bio:

I have 3 years experience in continental hot section and INDIAN curry and Tandoor as well. currently I am working as a DCDP in Dusit international New Delhi. I also have won a gold medal in Turkish live cooking.

Current location:  Delhi, India - View on map

Nationality: indian

Preferred Sector of Employment:  Hotel and Catering

Spoken languages: english, Hindi

Location I am interested in working: Anywhere

Profile

• Able to work as a part of the team, and push the success rate forward, while maintaining a light spirit

• Ability to plan a variety of menus from fine dining to contemporary Modern Continental Cuisine

• Efficiently handle inventory control to ensure waste and theft is reduced

• Solid understanding and enforcement of safety procedures

• Ability to plan work schedules and follow duties in accordance to the workschedule

• Excited to Learn new techniques, strategies and Recipes

Career/Internship Summary

August 2012 – Present (2014):
Demi Chef De Partie Delhi,INDIA
DUSIT DEVARANA HOTEL(Employed)

Responsibilities:

• train, and supervise the trainees and commis

• Scheduled the work of Trainees, Commis

• Maintained the standards of the quality to ensure that cost of food remain economical.

• Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times.

• Exercised controls to minimize food and supply waste and theft.

• To monitor stock movement and be responsible for ordering of the section

• To ensure knowledge of the product is maintained and communicated to all relevant personnel

July 2011 – May 2012: Delhi,INDIA
PREGGO ITALIAN RESTAURANT,
WESTIN,GURGAON, INDIA

(STARWOOD CLASS PROGRAMME)

Responsibilities:

• Completed one year intern as (STARWOOD CLASS PROGRAM ) in The Westin hotel, Gurgaon under supervision of Chef David Watson

• Worked in the pre-opening team of Italian Restaurant ”PREGO” in the Westin hotel, Gurgaon under the supervision of Italian chef DavideConcasse.

• Worked in banquet kitchen of The Westin Gurgaon under the supervision of chefRakshit Sharma.

• Managed Live Counter preparations

• Worked in Pre-opening team

• Managed food preparation processes

• Managed all team tasks

• Allocated duties and executed Meal orders

• Coordinated with front-of-house staff

• Checked garnishes and meal presentation

• Assisted the head chef de cuisine with menu planning,

Jun 2010 – August 2010:
Delhi,INDIA – CIBO Restaurant

Responsibilities

• 10 weeks of Understudy in kitchen department at Italian restaurant CIBO, Hotel Janpath, New Delhi under supervision of Chef Nishant Choubey.

• Shadowed different chefs de partie to learn about each station of the kitchen

• Cooked meals, entrees, and Appetizers

• Prepared sauces

• Prepared Italian Wood-Oven based PIZZAS, the specialities of the house.

• Talked with head chef about supplies and menu options

• Talked with waiters about different specials

January 2010-May 2010
TAJ HOTEL , AURANGABAD MAHARASHTRA,INDIA

Responsibilities

• Eighteen weeks of industrial training in Taj residency, Aurangabad in kitchen department under supervision of chef NareshTuteja

• Cleaned kitchen

• Stored food

• Chopped all vegetables for prep

• Checked food expiry dates and discarded any outdated food

• Put into practice any skills learned in class

• Helped with all garnishes

May 2009-July 2009
TAJ PALACE HOTEL, NEW DELHI DELHI,INDIA

Responsibilities

• Cleaned kitchen

• Stored food

• Chopped all vegetables for prep

• Checked food expiry dates and discarded any outdated food

• Put into practice any skills learned in class

• Helped with all garnishes

Education & Qualifications

2013
GOLD MEDAL TURKISH CUISINE-AAHAR 2013
EXHIBITION HALL, DELHI

2008 0 2012
B.A (Hons) in Culinary Arts.
Institute of Hotel Management Aurangabad, University of Huddersfield, U.K.

2007 to 2008
10+2 (CBSE) MANAV STHALI SCHOOL

2005 to 2006
10 (CBSE) MANAV STHALI SCHOOL