Curriculum Vitae

sous chef Home Phone 013*-*******

(western cuisine)

Studio 169 Mobile:- +919*********

+918*********

***, ******* ****,

Kirti Nagar, New

E-mail

Delhi

d abx17k@r.postjobfree.com

0-11-451*****

abx17k@r.postjobfree.com

Y UGUL D HYAN I

Cooking with passion; food from every corner of the world and serving

Objective

cuisine truly global and contemporary. To be a successful entrepreneur

a nd chef, working with the best in the international hospitality

m arket. Subsequent to my gaining professional qualification form one

of the best institution I would l ike to marry the experience to help me

perform and become one of the best professionals in the industry –

G LOBALLY

A motivated leader and passionate chef with extensive knowledge in

P rofile

a ll aspects of the food and beverage industry. Been in the hospitality

i ndustry for 08 years, with a proven track record working with World’s

No. 1destination Spa, pre-openings and others.

Have a hands-on and versatile approach to work and leadership.

Key skil ls

M anaging all available resources to ensure the most efficient and

economic running of the operation.

Having worked in various cuisines, have a very modern approach to

food, and work well with an enthusiastic, passionate and young

k itchen brigade.

Take pride in cooking with passion and creative f lai r the freshest of

p roduce available with knowledgeable use of spices, herbs and correct

methods of cooking to create dishes, which are simple and subtle yet

exotic.

Personal Synopsis: -

# C reative menu development # Safety and sanitation

# F ine dining / A la carte / banquet /o.d.c # I nventory / purchasing

# Team building and training # Q uality control

# Special event planning # Superior leadership skill

# G uest relations # P roduct research and development

C areer reviews:

-

* Studio 169-226, Moments Mall, Kirti Nagar, New Delhi Ph. No.-011

4 5122465

sous chef(western cuisine) Nov. 10, 2011 to till time

Responsibilities: -

* I take the responsibility of assigning menus for the day and present different variety

menus on different days, which attract customers.

*Develop the daily changing menus for lunch and dinner under the guidance of

executive chef.

*A rranging for special dinner menus with the guidance of executive chef.

* To inform the Kitchen Superintendent of any malfunction of hotel equipment.

*To be responsible for ensuring that all menu items are available in service areas

t hroughout service times, and to assist in the review of staff / patient menus

*Prepared Inventories Of Perishable And Groceries And I ts Requisition On Prolific.

*Develop Common Daily Hygiene Checklist For Kitchen Stewarding And Culinary

Staff.

*Streamlined FIFO With Regards To Food Items In The Kitchen.

*Develop the skills and practical knowledge of chef trainees

* AUMA DLF EMPORIO New Delhi, Nelson Mandela Marg,

Vasant Kunj - 011-****-****

Chef De Partie (western cuisine) June. 15, 2011 to Nov. 10,2011

* MUSCAT, 2nd Asian Beach Games-2010, RENAISSANCE SERVICES

SAOG (Contract services group) P.O Box 1676, P.C. 114 Muttrah, Sultanate of

Oman

Tawoos industrial services company L LC (100% subsidiary of renaissance services) has

been awarded a very prestigious master caterer contract for the provision of catering

services to the athletes and other workforce of Asian countr ies i.e. India, Sri Lanka,

Pakistan, Burma, Bangladesh, Thailand, Philippines, Japan and Arab countries

participating in the 2nd Asian beach games 2010 to be held at Musannah, Sultanate of

O man dur ing November 2010

Chef De Partie (western cuisine) Oct 15, 2010 to Dec 17,2010

www.tiscooman.com

* Radisson hotel jalandhar, Windsor fountain, The Exquisite, Five Star Radisson

Hotel Jalandhar

Located in the heart of the industrial city of Jalandhar, the Radisson Hotel Jalandhar

is the only international five-star hotel in Jalandhar, Punjab. From 24-hour, multi-

cuisine dining at Tiffany's to Thai and Chinese specialties at Noble House, our

restaurants wil l provide a memorable Jalandhar dining experience. Don't miss the

G reat Kabab Factory, an Indian specialty restaurant. Radisson Hotel Jalandhar

features 62 rooms including Deluxe and Radisson Club Suites.

Chef De Partie (western cusine) Aug. 17, 2009 till july. 16, 2010

www.radisson.com/jalandharin

* Suryavilas-Luxury Resorts and Spa, (Himachal Pradesh Solan)

U pcoming exclusive 67 luxuries room spa resort spread across 25 acres of pristine

mountain land is the first luxurious spa by Bajaj hil l resorts and spa Ltd. I t houses 3

F &B outlets.

Chef De Partie (western cuisine) Dec. 01, 2008 till Aug 04, 2009

www.suryavilas.com

* Ananda In The Himalayas-IHHR Group- Narendra Nagar,

Rishikesh, Uttarakhand (India):-Award winning destination spa with $2.5

m ill ion gross annual F &B sales, hosting a blend of serious SPA goers and holiday

m akers, offers choice of a la carte, daily changing, menu degustation, ayurvedic and

weight management menu .

Demi chef de partie(western cuisine) May 15th 2006 till Nov. 26th 2008

www.anandaspa.com

* Hotel Natraj, Rishikesh, Uttarakhand (India) :-

50 covers fine dining restaurant, 50-cover cafe /bar

Commi (western cuisine) May. 01, 2000-May.08,2003

* I ndustri a l tr a in ing: -

* The Qutab-New Delhi (India) – 26 weeks

* Ananda in the H imalayas- Narendra Nagar, Rishikesh, Uttarakhand (India) - 23

Week

* Education: -

• Diploma In Hotel Management From I.H.M

Meerut(U.P)India In 2003-2006

• Graduate in Bachelor of Art

• Passed Class 12th Exam from U.P Board In

1999

Passed Class 10 th E xam from U.P Board In 1996

* Ancil l a ry skills and achievement: -

# T rained under Chef Phil ippe Lalloux, Canada for contemporary spa food.

- Q ua l ity controller

# T he ashoka chandigher - k itchen setup, R uby Tuesday

# Food safety training modules are basedon “CHARTERED I NST I T U TE OF

E NV IRON ME NTAL H EALT H” (C I E H) LO N DO N

# NCC “C” Certificate 1998

* I nterest/knowledge: -

# F usion Cookery. # Cricket, # Badminton

# L istening To Music, #Good knowledge of computer

* Other I nformation: -

Father’s Name L ate Mr. Shashi Kant Dhyani

Mother’s Name Mrs. Subodani Devi

Date of Bi rth 19 July1981

Mar ital Status Mar ried

Passport No. F 9317511

PAN No. ARQPD9192D

Address 14 Bigha,muni-ki-rati

Tehri garhwal uttrakhand

O ld I.T.I building -249137

* Spouse’s detai ls: -

M rs. Rekha dhyani

Graduate in Bachelor of Science (Biology), Post Graduate in English (M.A)

Master of l ibrary science Education (Sager University,M.P)

B achelor of l ibrary science Education (HNB Garhwal University)

Date of Bi rth and Age: 07th Fab 1982, 28 year

* References:-

C hef Kuntal Kuma r

E xecutive Chef (Pre-opening) at Max Venture Dehradun, Uttarakhand, India

Mob- +918*********. E-mail:-abx17k@r.postjobfree.com

Chef vishal at reya

Executive sous chef,The Imperial,Janpath, New Delhi. 110001 India

Mob.-+919********* E-mail:-abx17k@r.postjobfree.com

D ate

Pl ace (Yugul dhyani)

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