BIRLA V, email@example.com, 918*********
Seeking a position with a reputed organization that will strategically utilize my skills while providing opportunities to amalgamate personal enrichment with professional goals
TOTAL 3+ YEARS IN HOTEL INDUSTRY
BACHELOR OF TOURISM AND HOSPITALITY
Creative chef, strives for top culinary performance and high quality food production using finest gourmet ingredients. Qualifications include: Over three year’s mastery in different styles of cooking Expertise in many cooking styles, techniques and seasoning of dishes. Talent in preparing special cuisines from around the world.
•Capable to supervise all duties of staff and perform as per assignment.
•Excellent in communicating &handling diversity culture customers.
•Able to explain about cuisine to the guest.
•Self-motivated, self-disciplined and hardworking
•Able to work under stress with complete responsibility.
•Interested to learn new cuisine.
•Good internal personal skill.
•Good oral and written communication skills.
Fb-Rm-102c-0 Follow Food And Beverage Safety And Hygiene 2013 Policies And Procedures From Singapore Workforce Skills
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•BACHELOR OF TOURISM AND HOSPITALITY
65% FROM VIDYA VIKAS INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY, MYSORE UNIVERSITY, MYSORE IN 2010
•Working as a CHEF in HARRYS INTERNATIONAL PTE LTD, Singapore from Mar 2013 to till date
PROJECT #1: HARRYS INTERNATIONAL PTE.LTD (MOROCCON FOOD &
ROLE: CHEF DE PARTIE
PERIOD: MAR 2013 TO June 2015
Preparing, cooking and presenting dishes within your specialty
Managing and training any demi-chef de parties or commis working with you
Helping the sous chef and head chef to develop new dishes and menus
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Responsible for the day to day running of any given section.
The cleanliness, stock control, organization and standards of the section
Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business
Training of Commis Chefs on section, delegation of tasks to Commis and Demi Chefs
Constantly advising Chef on needs and ordering requirements.
Assist other Chef de Parties and help each other keep motivated and focused.
Take part in any training required
PROJECT #2: RADISSON BLU PLAZA
ROLE: F & B SERVICE
PERIOD: AUG2011 - OCT2012
Study and understanding requirement document.
Display knowledge of the suites food menu, wine & liquor menu, employee handbook, layout of the level & laws of liquors
Must understand all aspects of the training manual and use as reference when necessary
Must listen and respond to customer complaints (acknowledge, apologize, act)
Must maintain proper suites policies/procedures and dress code at all times
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Perform standardized opening and closing suites procedures (as outlined in the staff training manual)
during each shift
Must work well individually and as part of a team
Must maintain high standards of cleanliness and acceptable levels of suites appearance at all times
Required to work weekends & weeknights and on occasion be available to cover shifts
Be knowledgeable about suite rental contact information, any specials/features, and other event day/night Information
PROJECT #3: ITC FORTUNE
ROLE: GUEST SERVICE ASSISTANT
PERIOD: NOV2010 - APR2011
To operate the hotel reception (24hr) to the agreed hotel standards.
To ensure that the bedrooms are set up and ready for check in as per the agreed and advertised times, as well as ensuring the set up of the meeting rooms and food & beverage outlets
To maintain the reception, food and beverage outlets, public areas, stores, back office and staff areas in a clean and tidy condition.
Responsible for maintaining a comfortable atmosphere in the public areas by controlling and monitoring heating, lighting, music/Televisions.
To attend daily training meetings and departmental meetings as requested.
To attend seminars / training courses as required.
To carry out any other ad hoc duties as directed by all management.
To provide an efficient and friendly service to guests at all times.
To portray a positive and can do attitude at all times to both customers and colleagues alike.
Accept flexible work schedule necessary for uninterrupted service to hotel guests.
To encompass the values of Hotels in all dealings with guests and colleagues.
NAME AS IN PASSPORT
DATE OF BIRTH
15 / 02 / 1987
DATE OF ISSUE
2 / 03 / 2011
DATE OF EXPIRY
27 / 03 / 2021
ENGLISH, TAMIL, KANNADA AND HINDI
References: Available on Request
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