NITESH.PARMAR

*** ********** ****

Walthamstaw Central

E175AT

Tel: 074********

E-Mail: acrkz0@r.postjobfree.com

PERSONAL PROFILE:

A Hospitality Management graduate currently pursuing an ILM Level 6(Hotel Management). Have good professional kitchen skills in food preparation and cooking. Like to work in a challenging business environment and enhance my skills and knowledge in return and aspire my ambition and be a part of a recognized organization. I would like to see myself in a good position in the property I work for.

work experience:

Mercure Bloomsbury Hotel, London

Chef De Partie

December-14 to Present

Duties & Responsibilities

Preparing mis-en-place for Larder section.

Working in all sections including Pastry

Keeping records of temperatures in sheets.

Preparing list for ordering

Training chefs under me.

Neway Internatinal:

Chef De Partie

November-13 to At present

Duties & Responsibilities

Preparing mis-en-place

Looking after the section allotted and Banqueting functions.

Preparing Hot and Cold canapés for function.

Assist Senior Chef in tasks.

Preparing food according to the standards of the property.

The Dorchester,London

Banquetings and Larder Kitchen also worked in (The Grill, The Promanade Restaurents within the Hotel)

Commi 1,Dcdp

November-12 to November-13:

Duties & Responsibilities

Preparing mis-en-place

Making the hot and cold canape’s and food.

Caring out the function which is almost 400 to 500 covers and the service is to serve all guest in 15 minutes.

Assisting Sous chef in daily work and all cooking work also make and cut more than 1800 sandwiches for afternoon tea and special Balcony,open sandwiches.

Farida’s Kitchen, Upton Park, London.

Chef

March ’12

Duties & Responsibilities:

Preparing mise-en-place

Preparing Indian food for In-house/Outdoor catering

Stock check, maintaining standard procedures, check on cleanliness

Olympics, Para- Olympics

Bollywood Brasserie, DLR,EXCEL

Chef

July to August ’12

Duties & Responsibilities:

Preparing mise-en-place

Looking after the starter section

Assisting chef in preparing meals

Industrial Training:

Hotel The Ambassador, India, Mumbai

Trainee Chef

1st May ‘08 to 31st August ’08

1st June ’09 to 31st August’09

Duties &Responsibilities:

Experience in Italian, Continental, Indian Cuisine,Oriental & Chinese Cuisine,Garde Manger

Preparing sauces, dishes, mise-in-place, stock check

Worked as a breakfast chef on Gueridon trolley

EDUCATIONAL QUALIFICATION:

Ealing, Hammersmith & West London College

ILM (Level 6) Hotel Management

June’14- At Present

Ealing, Hammersmith & West London College

Advanced In Professional Cookery(NVQ LEVEL 3)

Feb’12 –

Anjuman-I-Islam, Mumbai, India

Bachelors In Hospitality Management

2011

Siddharth College of Arts And Commerce

H.S.C (Higher Secondary Studies)

2007

Manav Mandir School, Mumbai, India

S.S.C (Secondary School Certificate)

2005

SKILLS AND ACHIEVEMENTS:

-Ms Word, Ms Powerpoint, H&M Software, Tally.

-Health And Safety Level2 .

- Was awarded a star of my kitchen by the Executive Chef in The Dorchester for working Double shifts for 10 days because it was very busy.

LANGUAGES:

English - Medium of Instruction throughout Education

Gujarati - Mother tongue

Hindi - Second language throughout Education

Marathi - Studied till Secondary Level of Education

REFERENCES:

Richard Dawson Amit pawar

Chef And Lecturer Hospitality and Catering Break fast chef

Ealing, Hammersmith & West London College Gordan Ramsey, York And Albany

Tel: 020********. 077********

Contact this candidate