Personal Information

Languages known: English, Hindi, Punjabi

Age: 27 years

Personal Statement

My goal is to become a successful culinary professional who is sound both technically and theoretically in all aspects of this field. I am steadfast to achieve this goal with the help of the experience that I have gained over the years of service. I believe in a collective approach to walk this path by gaining knowledge from peers and rendering adequate training to my colleagues to form a well-balanced and adaptive team.

Work Experience

Presently working in TAJ MAHAL HOTEL NEW DELHI (No.One Mansingh Road).

Taj mahal is a 5 lexuary hotel in the heart of New Delhi. It has 294 rooms.

11th March 2014- 8th march 2016:Demi chef de partie. Le chocolate café & restaurant { A award winning restaurant } Manama,Bahrain.

le chocolate fine dining Restaurant & cafe chain group(jasmi’s corporation W.L.L. Manama, kingdom of Bahrain)

Other branch, jasms,lechocolat,Jasmis coffe,the noodle House,Danjanjo chiken,Tony Romas,Bellanapoli.lets Bagel,Marash Restaurant, Wood pizza. Pasta, Giorando,HRS hotel restaurant supplies, JAMA, contraction.

Accountable for managing hot f&b production (conti.kitchen)team at the unit planning and inhancing menus in the line with the international standards monitor&mantian the quality of the food produced in the kitchen, ensuring that the kitchen works with in relevant hygiene, health and safety guidelines

Contributing creative inputs in the areas of menu planning, food costing. Staffing, new recipes to add value for new menu buffet.

The initiatives resulted in enhancing customer satisfaction leading to increase in customer traffic

Menu planning, provisioning, food preparation as per guest orders and for the buffet

17may,2013– 20feb, 2014: Tarika Jungal Retrat a Five star Resort, Himachal Pradesh.

Demi chef de partie

Establishes and maintains effective employee relations.

Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters

Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards

Prepares on daily basis food requisitions as assigned

Maintaining of cleanliness in all assigned areas, including refrigerators and freezers

Performs duties common to position and other duties as maybe assigned

Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control

Ensure that cost control policies and procedures are followed

Attends training sessions

Reports any equipment on the section which needs repair or maintenance

Ensures freshness and suitability of products used by the section and that they are stored properly

Ensures smooth running of the section during Chef De parties absences

10th March,2012 –6th May,2013 :Kikar Lodge,Punjab

Commi I

Prepared an extensive assortment of food iteam rotating on a weekly basis,

Preparation of Mise-en –palce for india kitchen for breackfast,Lunch,Dinner.

Work with chef de partie monitoring well cookng,

Completed special orders for banquets, catered functions and Hotel Restaurant

1st jan,2011 –10 feb,2012:F&B Production inTarika jungal retret a five star property

Commi II

The correct production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff,

To help in the control of all food items in storage and rotation,

To ensure the section is kept hygienic and clean,

To follow the Standards and Procedures for the kitchen,

To carry out their designated duties to the best of their abilities,

To be honest and diligent in their work, showing dependability and enthusiasm for the team,

10TH dec. 2009 to 10TH nov. 2010:Hotel Combermere,Shimla,H.P

Commi –III

Experience of producing Cooked goods by hand as well as by machinery.

Able to cook different products in different equipment.

High standard of cleanliness & hygiene.

10th june, 2009 to 10th dec, 2009:Job training,Hotel Combermere,shimla,H.P

F&B Production

Industrial training,Ambrozia Delicacies Pvt. Ltd. Punchkula

Area of the front office

F&B Production

F&B service

House Keeping

Skill Set

Responsible for handling of a’la carte order and it’s Mise-en-place for smooth operation of kitchen

A keen interst in food and cooking .

Strong communication and leadership skills.

The ability to work under presser .

The ability to work as part of a team.

Creativity and imagination of food presentation.

Educational Background

Diploma in Hotel management & catering Management from Himanchal Pardesh food craft institute Sunder Nager in 2008.

Passed Senior Secondary in 2006 from H.P Board DHARMSHALA

High school passed from H.P Board DHARMSHALA in 2004.

Basic knowledge of MS Word,MS excel and PowerPoint.

DEVENDER KUMAR THAKUR

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