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Microsoft Office Food

Location:
Winnipeg, Manitoba, Canada
Posted:
August 20, 2018

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Resume:

PROFILE

Organized, dependable, detail-oriented self-starter with more than 2 years of experience in Hospitality and Culinary Industry.

Specialty in Indian, Continental cuisines and Garde Manger

Strong verbal and written communication and interpersonal skills demonstrated from the ability to speak and write fluently in English, Hindi and Gujarati languages; Certificate in basic Spanish language; Proficient in Microsoft Office Suite

Ability to prioritize and deliver results accurately and execute multiple tasks in a fast paced environment, independently as well as work collaboratively as part of a team; capable of completing the work with high accuracy

Quick learner, highly adaptive individual with capability to work under pressure with positive work attitude to develop and maintain good working relationships with staff and guests/clients; flexible in working hours as per work demands

HIGHLIGHTS

Hosted four cookery shows on Gujarat Samachar Television Channel (GSTV):

https://www.youtube.com/watch?v=7FUXTZ_i2lw&list=PLABSl_GY0nZzeE3LyQ2sxSIwJensniZhb&t=0s&index=10

https://www.youtube.com/watch?v=0mcfcctWvyg&list=PLABSl_GY0nZzeE3LyQ2sxSIwJensniZhb&index=11&t=397s

Secured 2nd place in the “Nestle Young Chef Contest” held at Institute of Hotel Management (IHM), Mumbai in 2014.

Represented School at the “India School’s Young Chef”, London 2012 by International Institute of Hotel Management (IIHM) in 2012.

Conducted research and presented thesis on Fusion of Gujarati and Awadhi Cuisine.

Improved controlled hand skills, precision and focus by attending the “Food Crafting” course in 2014.

WORK EXPERIENCE

Demi Chef De Partie November 2017 - Present

Courtyard by Marriott Ahmedabad, Gujarat, India

Roles and responsibilities:

Preparation of all the cold items to be served at the all-day dining restaurant “Momo” as well as the banquets along with the team.

Prepare requisition for all the items necessary for production in the section.

Oversee all preparation, cooking and presentation for plates.

Troubleshoot any kitchen issues that may arise.

Ensure health and food safety standards are practiced.

Supervise commis chefs.

Coordinate daily tasks with the Sous Chef.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Follow good preservation standards for all food products at the right temperature.

Daily feedback collection and reporting of issues as they arise.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Full awareness of all items, their recipes, methods of production and presentation standards to be delivered to the guests at the restaurant and banquets.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Demi Chef De Partie August 2017- October2017

The House of MG Ahmedabad, Gujarat, India

Roles and responsibilities:

Responsible for the proper functioning of the kitchen at the Guajarati fine dining restaurant at the terrace “Agashiye”.

Check periodically expiry dates and proper storage of food items in the section.

Consult daily with Sous Chef on the daily requirements, functions and any last minute events.

Ensure the consistency in the preparation of all food items for a la carte and buffet menus according to the hotel recipes and standards.

Ensure all kitchen colleagues are aware of standards and expectations.

Liaise daily with outlet service staff to keep open lines of communication regarding guest feedback.

Researched and prepared a new menu for “The Green House”, a cafe within the hotel.

Commis Chef April 2017- July 2017

The House of MG Ahmedabad, Gujarat, India

Roles and responsibilities:

Learn Guajarati cuisine and assist the team in the preparation; preparing new recipes for further developing the menu.

Assist and monitor food stocks and stock movement.

Ensure minimum kitchen wastage.

Learn and record skills and recipes from other members of the department.

Ensure stock is controlled and rotated.

Report any maintenance issues to the sous Chef immediately.

Comply with conditions of food hygiene policies.

Prepare, cook and serve food while maintaining high quality standards for food preparation and presentation.

Review and reproduce recipes to produce standardized dishes and sustain quality

Maintain cleanliness of all kitchen areas, and assist kitchen staff to clean, store and maintain all kitchen equipment, supplies and food inventories

Commis Chef July 2016 – March 2017

Hyatt Regency Ahmedabad, Gujarat, India

Roles and responsibilities:

Responsible for doing the mise-en-place for the cold section at the Italian restaurant “Tinello”.

Preparation of sauces, soups, salads and live counters for the banquets.

Preparation and setup for the executive lounge, also prepare and deliver orders for the in-house cafe “Chai shop” and in-room dining.

Voluntary Kitchen Training (8 weeks) April 2015 – June 2015

Hyatt Regency Ahmedabad, Gujarat, India

Preparation of Indian gravies, chutneys, breads, batters, regional dishes and other ala carte items.

Preparation of gravies, bread dough’s used for the lunch and dinner operations and preparing chutneys and fermented rice batters for the breakfast service under the supervision of the chef in charge.

EDUCATION

Bachelor of Hotel Management 2013-2016

Institute of Hotel Management Mumbai, India

Industrial Training (17 weeks) December 2014 – March 2015

Mövenpick JBR Dubai

Diploma in Sales and Marketing 2015

Ahmedabad Management Association (AMA) Ahmedabad, Gujarat, India



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