Chef De Partie Executive

INDIAN CHEF

ANIL KUMAR

Sharm el sheikh, Egypt

Mob.no. +201*********

Email id:***************@*****.***

Professional experience :

• Currently working as an Ass.indian chef with Sunrise diamond beach resort,ssh Egypt

In Indian fine dinning restaurant “Kandahar” from 10th june 2012 to till the date.

• Successfully opened Indian fine dinning restaurant “MASALA” at Sunrise grand

Arabian beach (sister,s hotel),ssh Egypt.

• Worked as Demi chef de partie (joined as commis ll) at Crowne plaza today,gurgaon

160 covers, 5 star deluxe*,234 rooms with 2 restaurant and 1 bar,café g &wildfire the

Only brazilian restaurant in india, worked from 5th nov,2007 to 2nd june 2012.

• Worked in a- la- carte as well as buffet,responsible for dinner operation of Indian deptt.

Assist sous chef in menu planning, organize training classes of basic food preparation,as

well as kitchen equipments.

• Successfully launched kebab & grilled nights on Tuesday,Flavors of india on every

Friday.

• Successfully organized Rajasthani food festival .

• Successfully organized Awadhi food festival Jashn - e - awadh.

• Worked with Fortune select global by welcomgroup, gurgaon,india as a job trainee in

coffee shop as well as Indian restaurant,5 star category from 2nd feb,2007 to 19th sep

2007.

• Responsible for mise-in-place Indian curry and Tandoor section,dry store setup,

butchery and report to Indian sous chef.

• Done industrial training with Fortune select global by welcomgroup,gurgaon india

from 5th may 2006 to 31st jan 2007. (specialization in Indian curry and tandoor section)

Professional and Educational Qualifications:

• Pursuing final year bechlor,s degree in tourism studies from IGNOU,new delhi.

• One and half year diploma in food production from Institute of hotel management

catering and nutrition from panipat,Haryana (India).

• 10+2 H.B.S.E board kaithal, Haryana.

• 10TH H.B.S.E board kaithal,Haryana.

• 6 months basic course of computer.

Achievments:

• Promoted as demi chef de partie while working with crowne plaza today,gurgaon.

• Promoted as commis 1 while working with crowne plaza today, gurgaon.

• Five time awarded employee of quarter in crowne plaza today, gurgaon.

• Personally got appreciation letter by executive sous chef on Indian night food promotion.

Area of interest & specialization

• Food production.

• Indian curry, kebabs, bread & desserts.

• Soft hand continental food.

Personal details:

Father,s name : sh.Bir singh

2nd jan,1987

Date of birth :

Sex : male

Nationality : indian

Maritial status : single

Language : English,hindi

Hobbies : modern cooking,playing football

Permanent address : vill-mohna,p.o-teontha,teh-pundri,

Distt-kaithal, 136026,Haryana (India)

Passport details:

Passport no. : H1801374

Place of issue : Chandigarh

Date of issue : 20/11/2008

Date of expiry : 19/11/2018

Current visa status : work permit & Temporary residence visa of Egypt

STRENGTH :

• Commitment to excellence in culinary skills and guest services.

• Exceptional team player skills

REFERENCES:

• E.A.M Vikas oswal +919*********) working with crowne plaza today,gurgaon

India.

• Head chef Ajay kestwal (006**********) at the opendoor pubb pvt.ltd Melbourne,

Australia.

• Executive chef Rahis khan +919*********) working with lemon tree hotel,gurgaon

India.

“May I request that a chance may kindly be given to me to show my talent”

Date-

Place-

Anil

kumar

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