PERSONAL DETAILS

Name: Vibhanshi Suryakant Bhagat.

Date of birth: 05/21/1993

Nationality: India

OBJECTIVES

Seeking an internship in the culinary art. Where I can enhance my knowledge and skill in challenging environment that encourage continuously learning and where also I can show my skills and creativity and to a part of dynamic growth oriented organization. INTERNSHIP DETAILS

Internship program: Hospitality

Field/industry: Culinary

Duration of internship: 52 weeks

Visa:

Location: Flexible

ACADEMIC ACHIEVEMENTS

July 2013 to December 2014

DIPLOMA IN HOTEL AND RESTAURANT MANAGEMENT.

Jindal School of hotel management.

Jshm.co.in

Vadodra, India.

WORK EXPERIENCE

February 2018 continue till date

COOK II

Hotel princess park

Nani Daman, India

http://www.hotelprincesspark.in

Task Performed:

1. Maintain quality of food and hygiene.

2. Prepare mise-en-place

3. Help a chef to prepare a menu for banquet function. 4. Set a pantry every week according to FIFO system and take out expired things. January 2017 To January 2018

COOK II

Omni Orlando resort

Orlando, USA

https://www.omnihotels.com/hotels/orlando-championsgatetask perfomed: Task Performed:

1. Bulk cooking

2. Prepare a fruit platters, antipasto, cheese board etc for room service and cabana. 3. Prepare a sandwich, wraps, milkshakes, according to the order, prepare a and prepare a mise-en- place for delicatessen.

4. Work on omelet station.

5. Prepare a salads, breakfast parfait, smoothies, fresh dough pizzas, flatbreads, verity of pasta, and fresh raviolis in Italian restaurant.

April 2015 to August 2016

KITCHEN ASSISTANT

Hotel princess park.

Nani Daman, India.

http://www.hotelprincesspark.in

Task Performed:

1. Sorting storing and distributing ingredient.

2. Working in live kitchen.

3. Buffet arrangement.

4. Checking stock in kitchen.

December 2014 to May 2015

INDUSTRIALTRAINEE

Four points by Sheraton.

Ahmedabad, India.

http://www.starwoodhotels.com/fourpoints/property/overview/index.html?propertyID=3927&SWAQ=958C Task Performed:

1. Dish washing.

2. Salad, hot and cold beverages preparation.

3. Cleaning and maintain hygiene.

4. Inventory checking.

ADDITIONAL SKILLS, EXPERIENCE & AWARDS

Got a certificate of budding chef, best food and beverage server and outstanding performance in food and beverage production during academic year.

Attended a chocolate workshop.

Done a degree course in bachelor of business administration.

I took the volunteer part in ride out crew members in our hotel(Omni Orlando resort) during hurricane Irma 2017 in USA.

COMPUTER & LANGUAGES

computer

Adept with Microsoft suite (Word, PowerPoint, Excel, Outlook), and Corel draw.

Know the menu design and logo making in corel draw.

Languages

1. English.

2. Hind.

3. Gujarati.

REFEREES

Cindy Cramer

HR coordinator

Omni Orlando Resort

PH: +1-407-***-****

Email: ac57cx@r.postjobfree.com

Chef Robert Ash.

Resort Executive chef

Omni Orlando Resort

PH: +1-407-***-****

Email: ac57cx@r.postjobfree.com

Brawny Chaturvedi

HR Manager.

Four points by Sheraton.

Ph:

Email: ac57cx@r.postjobfree.com

Contact this candidate