AASHISH BHALLA

Email: ac0xeo@r.postjobfree.com

Skype: aashish_bhalla

Contact: +974********

OBJECTIVE

Seeking challenging position in a competitive organization with high profile, So as to enhance my skills. Challenging position in food and beverage production department where I practical experience and my talents in an organization for mutual growth and betterment

PERSONAL ATTRIBUTES

Capability of working for long hours to achieve the goals

Can manage and motivate people to get the work done

Organized many events and outdoor parties

I pride myself in my ability to execute difficult tasks and co-ordinate team work, and provide training to achieve the best.

PROFESSIONAL QUALIFICATION

One and a half year Diploma in Bakery & Confectionery from Food Craft

Institute Chandigarh (P.U.S.A Delhi) in year 2004-05.

ACADEMIC QUALIFICATION

10th from Sharda Sarvhitkari Sr. Sec. School sector 40 Chandigarh. (2001).

10 + 2 from Govt. Model Sr. Sec. School. Sector 10A in Vocational course in Hotel Management & Catering Technology (2003).

CAREER HIGHLIGHTS

Presently working in Hotel MARRIOTT MARQUIS CITY CENTER DOHA as a chef de partie Bakery and confectionery from 9 April 2016.

Worked as a Chef de partie DOUBLE TREE BY HILTON Dubai United Arab Emirates Jumeirah beach in Bakery and confectionery from February 2016 to 7 April 2016.

Worked as a Chef de partie in HOTEL RADISSON BLU New Delhi Paschim vihar in Bakery and confectionery from 12 may 2014 to 2 February 2016.

Worked as a Sr.Chef de partie OLIVE BAR AND KITCHEN chain of fine dining Mediterranean restaurants (www.olivebarandkitchen.com) in olive Qutub Mehrauli in Bakery and confectionery from 6 January 2014 to 19April 2014

Worked as a Chef de partie (joined as Demi chef de partie later got promotion) in HOTEL THE LALIT NEW DELHI(www.thelalit.com) a five-star property of BHARAT HOTELS LIMITED in Bakery & Confectionery (F&B production) From November 2011 to 04 January 2014

Worked as a Asst.Pastry cook OCEAN Princesses’ Cruise (P&O, princesses Cruises) in pastry from 15 April 2010 to 15 December2010.

Worked as a Asst.Pastry cook Dawn Princesses’ Cruise (P&O, princesses Cruises) in pastry from 18 April 2009 to 11 December 2009.

Worked as a commi II Hotel LE MERIDIEN (www.starwoodhotels.com) New Delhi a five Star Deluxe Property of CJ INTERNATIONAL HOTEL LIMITED in Bakery & Confectionery (F & B Production) from 19 March 2008 to 30 March 2009.

Worked as a Commi II (joined as Commi III later got promotion) in Bakery & Confectionery (F & B Production) from 18 April 2005 to 6 march2008 in HOTEL MAJESTIC PARK PLAZA LUDHIANA FIVE STAR PROPERTY(http://www.majesticparkplaza.com) part of SAROVAR HOTELS p.v.t., which has the master franchise rights for India and neighboring countries for the Park Plaza and Park Inn Hotel Brands of Carlson Hotels Worldwide, U.S.A.

PROFESSIOANL INTERNSHIP

six months industrial Training at JAYPEE RESIDENCY MANOR MUSSOORIE FIVE STAR DELUXE PROPERTY OF JAYPEE GROUP OF HOTELS in Bakery & confectionery in year 2004.

3 Months training at HOTEL SHIVALIKVIEW(CITCO) CHANDIGARH In F&B Production, F&B Service,House Keeping,Front Office In year 2001 In 11th std.

42 Days Training at HOTEL PARKVIEW (CITCO) CHANDIGARH in F&B Production In year 2002 In12th STD.

48 Days Training at HOTEL SHIVALIKVIEW (CITCO) CHANDIGARH in F&B Production In year 2002 In12th STD.

Training of 45 days in HOTEL G.K INTERNATIONAL CHANDIGARH in F&B Production In year 2003.

ACHIEVEMENTS

Participated in Salon Culinaire category CHOCOLATE SHOWPIECE at hospitality QATAR 2016

Won Bronze in CULINARY ART OF INDIA (Pre plated dessert) Competition in AAHAR the international food fair 2013 Pragati maidan New Delhi

Won First Prize in LALIT NATIONAL CULINARY COMPETETION 2012 in preplated dessert and Petit fours.(in which all chefs of THE LALIT HOSPITALITY group has been participated)

Participated in CULINARY ART OF INDIA (pre plated Dessert) AAHAR the international food fair 2012 Pragati maidan New Delhi.

Taken Training of BARRY CALLEBAUT chocolate for all purpose by Barry Callebaut chocolate academy in Mumbai.

Won Bronze in CULINARY ART OF INDIA (Petit fours /Pralines) Competition in AAHAR the international food fair 2009 Pragati maidan New Delhi.

Participated in Athletics meets in School Activities& Win Gold Medals.

Job Responsibilities:

Position Purpose:-

To deliver high quality, innovative products which are cost effective and resulting in customer delight

RESPONSIBILITIES:-

- Menu Standardization

- Awareness of Costing Principles

- Preparing duty rosters in conjunction with business forecasts and predetermined budget.

- Inventory Management.

- Training Bakery kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.

- Developing guidelines and standards as per HACCP regulations.

- Participate in food-related activities representing restaurant (i.e. cooking classes, outside promotions, etc.)

- Coordinating creation of recipes.

- Ability to work within pre-established budget

- Coordinating with support departments.

- Training staff in Bakery & confectionery skills.

- Staffing and allocation of duties to commies & apprentice trainees

- Facilitate learning and development of the team members

- Follow up and take necessary action on food complaints.

- Ensure that the quality & quantity standards of bakery/ pastry preparations and presentations are adhered to in the section by close supervision of the commies.

- Ensure good physical upkeep, condition of equipment and utensils

- To enhance morale of staff by coordinating their activities and effective relationship building.

-Preparing Different Bakery & confectionary Products.

PERSONAL DETAILS

Permanent address Flat no 3225 top floor sector 40 d

Chandigarh India

Father’s Name Sh. V.K Bhalla

Date of Birth 18th Nov.1985

Marital Status Single

Sex Male

Languages Known English, Hindi, and Punjabi

AASHISH BHALLA

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