BIRLA V, ac4ixp@r.postjobfree.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

WORK EXPERIENCE

TOTAL 3+ YEARS IN HOTEL INDUSTRY

DOMAIN

CHEF

EDUCATION

BACHELOR OF TOURISM AND HOSPITALITY

PROFESSIONAL SUMMARY

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.

KEY SKILLS

•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.

CERTIFICATION

Fb-Rm-102c-0 Follow Food And Beverage Safety And Hygiene 2013 Policies And Procedures From Singapore Workforce Skills

Qualifications

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ACADEMIC CHRONICLE

•BACHELOR OF TOURISM AND HOSPITALITY

65% FROM VIDYA VIKAS INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY, MYSORE UNIVERSITY, MYSORE IN 2010

WORK EXPERIENCE

•Working as a CHEF in HARRYS INTERNATIONAL PTE LTD, Singapore from Mar 2013 to till date

PROJECT DETAILS

PROJECT #1: HARRYS INTERNATIONAL PTE.LTD (MOROCCON FOOD &

WESTHERN FOOD)

ROLE: CHEF DE PARTIE

PERIOD: MAR 2013 TO June 2015

Responsibility:

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

levels.

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

Responsibility:

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

Responsibility:

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.

PERSONAL DETAILS

NAME AS IN PASSPORT

:

BIRLA VALLAIANNAIKA

DATE OF BIRTH

:

15 / 02 / 1987

PASSPORT NUMBER

:

J7958922

DATE OF ISSUE

:

2 / 03 / 2011

DATE OF EXPIRY

:

27 / 03 / 2021

NATIONALITY

:

INDIAN

MARITAL STATUS

:

SINGLE

LANGUAGES KNOWN

:

ENGLISH, TAMIL, KANNADA AND HINDI

FIN NO

:

G5301811X

References: Available on Request

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