CURRICULLUM VITAE

Dharminder Kumar

Contact Number: +971**-*******

Email : ac69hp@r.postjobfree.com

Summary

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. envelop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Work Experience:

Company Name : Abu Dhabi National Hotels Compass ME Position : General Cook

Period : 25

th

July 2010 to till date, Abu Dhabi, UAE

Location : Offshore Zirku Islands

Company Name : ARAMARK PATMAN SERIVCE PVT. LTD

Position : Chef

Period : 04-03-2007 to 19-01-2009 in Mumbai, India Company Name : PATMAN & G Hospitality Pvt.

Position : Chef

Period : 18-10-2004 to 12-01-2005 in Mumbai, India Company Name : Green Restaurant

Position : Indian Cook

Period : 11-08-1999 to 16-04-2003 Delhi, India

Company Name : Hotel Holiday INN

Position : Trainee

Period : 06-09-2005 to 06-12-2005 in Surat, Gujrat, India Duties and Responsibilities

Plans menus for all food outlets in the club.

Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

Approves the requisition of products and other necessary food supplies.

Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

Establishes controls to minimize food and supply waste and theft.

Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

Attends food and beverage staff and management meetings.

Consults with the Food & Beverage Director about food production aspects of special events being planned.

Cooks or directly supervises the cooking of items that require skillful preparation.

Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

Evaluates food products to assure that quality standards are consistently attained.

Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology

Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members.

Support safe work habits and a safe working environment at all times. Perform other duties as directed.

Educational Qualification

Institution Year Award

City of Science & Management 1997-1999 Diploma in Hotel Management Raj Model High School 1996-1997 S.S.C ( Secondary School Certificate ) Safety Training Courses: -

Basic Safety Course for Oil and Gas Company like

Basic Offshore Safety Induction & Emergency Training (BOSIET) in April 04 2012 Customer Service

Safety at work place

Essential food safety

Basic Fire Fighting

Breathing Apparatus

First Aid Course

Heat Stress

General Safety Training (Health Safety Environment Management System)

ABU DHABI NATIONAL HOTELS induction & HSE level1

VOCATIONAL TRANING AT CENTRAL

EXCELENCY.FROM 01.10.1998 TO 31.03.1999

Declaration

I hereby declare that the above – furnished information’s are true and correct to the best of my knowledge

Reference on the Request

Contact this candidate