Karan Kaushik

** ********* *********'s

PeeraGarhi Crossing

Paschim Vihar,

Delhi 110063.

E-MAIL: ab99g0@r.postjobfree.com

Ph: 011-********, 095********

Experience - Presently working in the coffee shop food production

department of

Hotel ITC Maurya Luxury Collection,Diplomatic Enclave,S P Marg,New Delhi-

110021 since July 2010 as Commi I I .

Education

Programme University/Board Year Institution

B.A. (Hons.) in University of 2006-2010 Taj institute of

Culinary Arts Huddersfield, Hotel

U.K Approved by Management,

AICTE Aurangabad

12th of 10+2 C.B.S.E. 2006 St. Andrews

Scots Senior

Secondary

School, New

Delhi

10th of 10+2 C.B.S.E. 2004 St. Andrews

Scots Senior

Secondary

School, New

Delhi

AREA OF INTEREST/SPECIALIZATION: FOOD PRODUCTION

Principal areas of professional interest are in Indian and Continental

Cuisine, enthusiastic to learn other cuisines as well.

Developing Skills & Competencies

FUNCTIONAL CATERING: Out door caterings in Taj Residency - Aurangabad,

India.

Two months of vocational training in Indian and Continental Cuisine at

Fortune Park Klassik Ludhiana by Welcomgroup (I.T.C) Ludhiana Punjab from

25th June 09 to 13th August 09.

Five months as a job trainee during understudy in Taj Palace Hotel, New

Delhi January to May 09

Two weeks of vocational training in Indian cuisine with Master Chef Ajay

Markan of Fortune Pak Hotels LTD ITC Hotel Division at Fortune Inn Shree

Kanya by Welcomgroup (I.T.C) Vishakhapatnam (AP) in November 08.

Four months as kitchen Trainee at the Taj Palace Hotel, New Delhi

September 07 to 5th January 08.

Two months as Kitchen Trainee at Taj Residency, Aurangabad July -August

2007.

Three weeks as industrial exposure in Taj Flight kitchen, New Delhi 8th

Jan 07 to 28th Jan 07.

Two weeks as industrial exposure in Taj Mahal Palace and Towers, Mumbai

23rd Dec 06 to 6th Jan 07.

Summary of Projects: PROFESSIONAL (ACADMIC) ASSIGNMENTS:

Year-IV 2009-2010

. Dissertation on: "A comparative study of Indian wine market

potentiality"

. Finance for chef managers: capital budgeting

. Human Resource Management: employee behaviour and job satisfaction

. Food sociology and anthropology : history of food and pairing

Year-III 2008-2009

. In Food and Wine Harmony (wine and wine making )

. Restaurant Design ( Designed a traditional Indian restaurant with a

distinctive touch of hookah )

. Deductive Project (A research on 'standardizing the Indian wines and

wine making in India.)

. Food Cost and Control (Factors regulating food cost in an

establishment.)

. Water resource management (water plant system in 5 star hotel

establishments.)

Year-II 2007-2008

. In Global Food Perspective (Progressive Food- A distinct dimension of

food across the globe.)

. In Patisserie ( Cheese Cake)

. In Indian cuisine and Culture (Comparative study of Indian regional

cuisine)

Year-I 2006-2007

. In Gastronomy (Athens - culinary History and food culture)

. In Oriental Cuisine (Ban rim pa - A Thai restaurant in Phuket island,

Thailand)

. Mushrooms and olive oils

Personal Data

FATHER'S NAME - Mr. Ram Kaushik

DATE OF BIRTH - 24th January 1989

NATIONALITY - Indian

MARITIAL STATUS - Single

References available on request

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