Manager Service
Resume:
Curriculum Vitae
PERSONAL DETA I LS - ARCH I T SHAR MA
Residential Address
I -1/44, Sector -16
Rohini, New Delhi
Delhi, India
Date of Bir th
Nationality
Indian
Cell Phone
***********@*****.***
E-Mail Address
CAREER OBJECT I VE
To gain hands on experience of the technical needs and skills of the Hospitali ty
I ndustry; which would in tu rn enhance the knowledge that I would be acquiring and
c reate a global platform for my career.
ED UCAT ION H ISTORY
July 2011 – June UEI Global, CFP Shangri-La’s The Hague, New Delhi,, Hotel School E ros Hotel
2012 1yr Certificate course in Food ndustrial
I Production
H oste: t rainee, Core
Graduated: June D epa r tments
2012
June 2008 – July LB I I H M, I.A.S.E
2011 B.Sc Hospitality and Hotel Administration
Major: Food Production
March 2008 Mount Abu School
Senior H igh School Certificate equivalent
M arch 2006
WORK/TRA I N I NG EXPER I ENCE
15th J anuary 2010 - 15th A pril, 2010
Responsibilities:
• Observing the functioning of the various departments and providing a helping hand
to the head steward.
• Filling in where ever required during busy periods.
• Did the 1Month time in Garde Manager, got a good experience in Salads .
• 1Month in CAFÉ UNO, the multicuisine restaurant, live kitchen, learned about
international food theatres with buffets. Gained hand in Indian, Mediterranean, Italian,
Continental & Oriental cuisine . Started with chopping and handling sections .
• 1Month in 19 ORIENTAL AVENUE, serves authentic Japanese, Thai and Chinese
cuisines .Gained much interest in Thai curry’s .
21st M a rch 2012 – 8 th September 2012 D E BOSS Restaurant, New Delhi
H oste : Commi 3
C uisine : Continental
Responsibilities:
• To prepare a consistent, high quality food product and ensure courteous,
professional, efficient and flexible service that supports the outlet’s operating
concept.
• Enhances the skills in Food Production .
• Learned about how to handle pressure in fine catering.
• Learned about exquisite selection of meals .
• Started with basic of contiental cuisine, chicken cleaning and preparing sauces ans
soups.
• Learned about Continental vegetables, artichoke, asparagus, turnips etc.
• Handled a la carte orders of only continental, Chicken galantine with citrus sauce .
3rd N ovember 2012 – P resent R uby’s Bar and Gr ill, New Delhi,
H oste : Commi 2
C uisine : Continental, Chinese
a nd Tandoor
Responsibilities:
• To prepare a consistent, high quality food product and ensure courteous,
professional, efficient and flexible service that supports the outlet’s operating
concept.
• As an Indo-American chained restaurant, it provides lot of options in Continental
and Chinese Cuisine .
• Enchanced new skills towards Continental cuisine.
• Used hand on proffesional contiental food by knowing the authentic recepies .
• Did all the a la carte and parties order of continental .
• Prepared all the sauces like, Honey mustard, mayonnaise, cesar dressing, bbq
sauce, hot pepper sauce etc.
• Indian tandoor section offered a lot, learned about traditional hara bhara kabab,
Chiken tikka, fish tikka and murg malai tikka etc.
• Chinese section offered me on preparing spring rollsof chinese and southwestern
style . Thai green curry paste, lemon corriender soups were great deals .
• Continental kitchen offered all the a la carte orders of Stuff chicken with pepper
sauce, pasta primavera, Pizza dough, Chimichanga, quesadilla etc. made it
much more interesting .
OT H ER SK I L LS AND CERT I F ICATES
Computer skills:
• Microsoft office applications (Word, Excel, Office, PowerPoint) – Basic.
Language Skills (Basic, I n te rmediate, Excellent, Native Tongue):
• English - Excellent
• Hindi - Excellent
• French - Basic
PERSONAL CO MPE TENC I ES
• Self-motivated
• Punctual& Disciplined
• Committed
REFERENCES
Name: Mr. Naveen Chamlo Name: Mr.Shiv Rawat
Organization: Ruby’s Bar and Grill Organization: Shangri-La’s Eros Hotel
Delhi New Delhi
Designation: Chef de Partie Designation: Commis Chef
Mobile: +91-965******* Mobile:+91-991*******
Students Signature ARCHIT SHARMA
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