Assistant Management

Name Mr. Rakesh

Surname Dhingra

Phone No 043*******

Martial Status Married

Date of Birth 25th March 1976

Passport no G-8816250

Hotel Qualification : Bachelor Degree in Hotel Management from Banglore 1994-1997

Post Graduate Diploma in Hotel Management 1999

Certificate in Food Safety Supervisor 2009

Certificate III in Hospitality (Asian Cookery) from GoldCoast Insititute of Tafe 2011

Experience 15years

Email ID *****************@*****.**.**

EMPLOYEMENT INFORMATION

Presently working as head chef in Goa indian fusion goldcoast, Qld Australia .(since Aug 2009)

Worked as sr.sous Chef in MAJESTIC PARK PLAZA, LUDHIANA(Dec2006 to june 2009)

Worked As Executive Chef In Yellow Chilli (Sanjeev Kapoor’s Khazana), Chandigarh.(Since Nov’ 2004 …to dec 2006)

From 20th Nov 2003 to 20thOct 2004 Worked as Chef De Partie at Rainforest Restaurant Muscat Oman.

From June24th June 2002 – Nov’ 2003 worked as C.D.P. in HOTEL HANS PLAZA.

(Joined as a DCDP, on the basis of my performance excellence I was promoted as Chef de Partie on June 2003).Hotel Hans plaza is a unit of Hans hotels Ltd, New Delhi, India - a prominent Four Star hotel situated in the heart of Delhi.

From Dec 2001 – April 2002 DCDP in Tandoori Junction, Gulati Group of Restaurants,

NewDelhi.Tandoori Junction is situated in Trade Center, New Delhi.

I was a part of the specialist team – consisting of Mr.Jiggs Kalra - reknowned author of Cookery Books and an authority on Ethnic Cuisine, Chef Miraj, Chef Marut Sikha and a battery of young professional Chefs that set up this Restaurant. I was the total in-charge of complete kitchen operations - fully involved in leading the entire kitchen brigade, fine-finishing the majority of delicacies being served in the restaurant and monitoring the daily requisition & cost control.

(2)

July 2000 – Oct 2001 Assistant Chef in Saffron Restaurant in K.S.A., RIYADH.The Saffron Restaurant is situated in Riyadh - the Capital City of Saudi Arabia. This restaurant is an Indian specialty restaurant with 120 covers. I was designated assistant to the Executive Chef P.D. KHAN. He was an expert from Hotel Maurya Sheraton, New Delhi. All the recipes and Menu planning was done by me and Chef P.D. Khan. The people of Saudi Arabia loved our Indian delicacies. It gave me a great exposure to enhance my creativity and to learn the secrets of some of the most sought after Arabic Specialties.

May 1997 – July 2000 Indian Cook in HOTEL DELITE.

Hotel Delite – 3 star categorized hotel in Faridabad with facility of one Restaurant one Bar and six Banquet Hall (capacity of 500 people).

KEY RESPONSIBILITIES

To:

* Maintain the highest standard of quality, authenticity and preparing-speed of the dishes.

* Prepare the action plan for the day.

* Assign the jobs to my subordinates so as to ensure that all the mis-en-place is in place.

* Organize mis-en-place in accordance to the menu, supervise preparation and finishing of the dishes.

* Co-ordinate with the restaurant staff, brief them about the signature dishes of the day and also take the feed back from them so as to ensure maximum guest satisfaction.

* Look into the grievance, welfare needs of the teammates and resolve them.

* Ensure smooth operation and inter-department co-ordination.

* Devise new, innovative and cost-effective ways of doing things.

* Suggest changes, course-corrections and profit-making ways.

* Ensure proper pilferage control and wastage management.

* Systemize the system.

* Establish newer training processes.

* Do the trouble-shooting.

Knowledge Of Indian Cuisine

Indian Curry, Muglai Cuisine, Tandoori, Bar-Be-Que, Tawa, Pathar Kebabs, Cocktail Snacks…

(Rakesh Dhingra)

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