currently working with maia luxury resort seychelles sous chef
worked with constance group seychelles 6 years sous chef
worked with p&o crusliners uk sous chef 9 months
worked with hard rock cafe india one year
trainning in oberoi hotels.
i have good knowledge in indian ,european. ,italian ,thai, food
i have completed my three years american hotel and motel management from india.
i m very passionate about my work and looking forward for good opportunity.
have done fire fighting,haccp certificate, basic food hygine .
Working with MAIA LUXURY RESORT (TSOGO SUN GROUP )SEYCHELLES MAHE.
WORLD LEADING HOTEL (LHW)
A SOUS CHEF FROM july 2013 TILL DATE.
A five star resort having total two food and beverage outlet. That consists of beach restaurants and one main restaurant.
DUTIES AND RESPOSIBILITY
Help executive sous chef in his day to day operations.
Making requisition for the kitchen store.
Maintaining hygiene in the kitchen.
Making sure all equipments are in proper running condition.
Following (F.I.F.O) method of working.
Making the mise en place of day to day operation.
Ordering from the butchery for the day operation.
Taking care of perishable items in right manner
Interacting politely with the guest on the buffet .
Maintaining good relationship with staff and other department.
Making sure the food is serve at the right temperature, with proper presentation.
Taking care of the hygiene standards in the kitchen as per H.A.C.C.P.
WORKED WITH CONSTANCE LEMURIA RESORT THE WORLD LEADING HOTEL. in Seychelles as SOUS CHEF from april 8 2007 to feb 2013.( European, Indian ,Italian buffet kitchen)
A FIVE STAR RESORT HAVING 18 HOLE GOLF COURSE AND
FOUR F&B OUTLETS OF WHICH ONE MAINKITCHEN ,FINE DINING OUTLET AND TWO SPECIALITY RESTURANT.
Worked as commis1 for HARDROCK CAFÉ
From June / 23 / 2006 till march 2007.
DUTIES & RESPONSIBILITIES:
Maintaining personal hygiene.
Maintaining hygiene in the kitchen.
Following the ( F.I.F.O) method of working.
Making mise en place for the day and after.
Taking care of perishable item in the right manner.
Maintaining good relation with staff & other departments.
Making sure food is served at right time , temperature, plate & presentation.
Following the policy of CLEAN AS YOU GO.
WORKED in cruise galley operation P&O cruises united kingdom
From oct 2005 till may 2006.
Completed 6 month training in
OBEROI FLIGHT KITCHEN HILTON
MUMBAI from 15TH OCT 2002 till 13th MAR 2003
EDUCATIONAL QUALIFICATION :
Completed 3 YEARS DIPLOMA IN HOTEL MANAGEMENT & CATERING OPERATION. From RIZVI COLLEGE OF HOTEL MANAGEMENT (MUMBAI BANDRA). In May 2005.
HIGHER SECONDARY SCHOOL CERTIFICATE (H.S.C),
From NOS board in March 2001. (72%)
Best culinary team member for august 2007.
Best culinary team member for march 2011
Food safety and hygiene training certificate.
HACCP ISO 22000 training certificate.
FIRE Fighting training certificate 2011.
Received training certification from Michelin Star CHEF SERGE GOULOUMES.
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