Chef

CURRICULUM VITAE

ASHISH SINGH RANA

EKTA ENCLAVE-1

P.O NEHRUGRAM D.DUN(U.A)

PIN-248001

PH-081********

****.********@*****.***

OBJECTIVE:

• To make my skills of food production available to a learning oriented organisation,where I am still further improve my competencies and in the process also benefit the firm with my contribution.

• Ensure consistency in hospitality standards through flexible systems and providing a high level service to achieve guest delight.

• Apply myself diligently to the various activities that are required to consummate the assign task.

PROFESSIONAL/EDUCATIONAL BACKGROUND:

• Completed my post graduate diploma in business administration from SYMBOSIS CENTER FOR DISTANCE LEARNING.

• Holding bachelors degree in hospitality and hotel administration from institute of hotel management Gurdaspur(Punjab) affliated to NCHMCT pusa.New Delhi.

• Passed 10th and 12th with first division from C.B.S.E board.

POSITION APPLIED FOR :

• Chef-de-Partie

WORK EXPERIENCE:(2008 till date

• Worked as a junior CHEF DE PARTIE in P&O Cruises from june 2011 to march 2013

• Worked in Taj Exotica,Goa as CHEF-DE-PARTIE (August June 2010 to April 2011),in a speciality restaurent.

• Was selected as a HOTEL OPERATION MANAGEMENT TRAINEE for taj group in the year 2008 and hence has worked in all the main department of the kitchen in Taj Exotica, Goa and trained as a CHEF-DE-PARTIE.

• Six month industrial training with hotel THE CLARIDGES New Delhi,where I got maximum exposure in four major department i.e food production,f&b service,house keeping and front office.

JOB ROLES:

CHEF DE PARTIE:

• Report to sous chef/ex. Chef.

• Responsible for section of the restaurant.

• To handle a team of colleagues.

• To make sure that all the standard regarding the food hygiene are followed in the section.

• To provide the job related training to the colleagues.

• Constant update of suppliers.

• Guest interaction and feedback analysis.

• Menu interaction and feedback analysis.

• Menu and product standardization.

• Proper utilization available resources.

• Taking care of ancillary aspects of kitchen like menu planning.

EXTRA CURRICULUM ACTIVITY:

• Represented a chef committee in my institute which was responsible for organizing theme parties.

• Represented my institute in ALL INDIA CHEF COMPETITION XXII(2007-08).

• Attained mind one certificate on recruitment training as a part of my soft skill training fro industry orientation.

• Every year visit to IHM dehradun as a external examiner for conducting FOOD PRODUCTION(practicals).

• Won many medal in sports that was held in the institute.

COMPUTER PROFIENCY:

• Working knowledge of MS word, MS excel, MS powerpoint and basic internet applications.

HOBBIES:

• Playing cricket and chess.

PERSONAL DETAILS:

D.O.B- 10-06-87

F-Name- Shri ONKAR SINGH RANA

Language proficiency- English & hindi .

Passport no.- H3503476.

REFERENCE:

• chef Dipankar Paul(Sr.sous chef Taj Exotica,Goa)

ph-092********

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