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Customer Service Chef

Location:
Bangalore, Karnataka, India
Posted:
August 17, 2018

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Resume:

BHOL BAHADUR BISHWAKARMA

E-Mail:ac6pmk@r.postjobfree.com LinkedIn Profile: bhol bahadur

THE DEN HOTELS BANGALORE

PASSPORT NO: 08520595 DATE OF EXPIRY:17FEB2025 PH.NO-+91-987*******

+91-953******* NEPAL NO:009************

OBJECTIVE

Enthusiastic and hardworking professional looking to work as Chef de partie with a view of enhancing culinary skills while contributing to the success of the business.

SUMMARY

Guest driven, focused Chef de partie.

In depth knowledge of operations of food preparation kitchen equipment’s

Possess operational knowledge of indian cooking methods and food ingredients

Excellent understanding of ingredients measuring and mixing techniques

Ability to refine art of cooking, developing impressive menus & preparing culinary dishes

Examine quality and portion sizes to ensure dishes are prepared and garnished appropriately

SKILL SET

Kitchen Operations

Menu Creation

Special Event Planning

Customer Service

Quality Assurance

Creative Menu Development

Inventory

Safety & Sanitation

LANGUAGE SKILLS

Fairly good English speaking and writing skills.

EDUCATION

10 +2 from Nepal Board.

WORK EXPERIENCE

Chef de Partie, The Den Hotel Bengaluru (Pre Opening) 1st Sep 2017 to Till Date

Ensuring the food Quality and standards are followed.

Train colleagues (skill based, theoretical and personal hygiene)

Currently handling Lunch and Dinner shift.

Responsible for par stock maintenance and Stores requisitions for operations for the section.

Maintained stores including meat, fish, vegetables and dairy products under appropriate temperature in chillers and freezer.

Chef de Partie, Sheraton Hyderabad (Pre Opening) 1st April 2017 – 30th Aug2017

Ensuring the food Quality and standards are followed.

Train colleagues (skill based, theoretical and personal hygiene)

Currently handling Lunch and Dinner shift .

Responsible for par stock maintenance and Stores requisitions for operations for the section.

Maintained stores including meat, fish, vegetables and dairy products under appropriate temperature in chillers and freezer.

Demi Chef de Partie, Sheraton hyderabad 10th June 2015 – 30th march 2017

Ensuring the food Quality and standards are followed.

Train colleagues (skill based, theoretical and personal hygiene)

Currently handling Lunch and Dinner shift .

Responsible for par stock maintenance and Stores requisitions for operations for the section.

Maintained stores including meat, fish, vegetables and dairy products under appropriate temperature in chillers and freezer.

Commis 1, Hotel westin Gurgaon Jan 16th 2012 – 15th April 2015

Demi Chef de Partie

Involved in Ala Carte Section (seasonal tastes) and banquets.

Assist Sous Chef in menu planning.

Responsible for updating the store record and requirement

Worked with Keya Kainosh as Indian Tandoori Sec. Commis-II from

Dec-22nd 2009 DLF Mall Vasant Kunj.

Work with Punjabi by Nature Vasant Vihar as Indian Tandoori Sec.

Commis-III 4th Feb.to Dec. 10th 2009.

Work with Lazeez Affaire 6/48, Malcha Marg. Shopping Centre, Chanakyapuri as a Helper Tandoori from June 2007 to Dec.2008.

Work with Colonel’s Kebabs 29, Defense Colony Market, New Delhi as a Kitchen Trainee from 23rd 2006 to 10th May 2007.

REFERENCES

CHEF AMIT DASH +91-770*******

(EXECUTIVE CHEF, SHERATON HYDERABAD HOTEL)

CHEF SATISH KUMAR +91-837*******

(CHEF DE CUISINE, SHERATON HYDERABAD, INDIA)

CHEF KAPIL DUBEY +91-910*******

(EXECUTIVE CHEF, DEN HOTEL BANGALORE)



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