Management Food
Resume:
Karan Kaushik
PeeraGarhi Crossing
Paschim Vihar,
Delhi 110063.
E-MAIL: *************@****.**
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
Contact this candidate