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Continental chef (chef de party)

Location:
Amwaj, Muharraq Governorate, Bahrain
Salary:
250 Bahrain Dinar
Posted:
November 13, 2018

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Resume:

RESUME

Name of the Candidate : Rajnish Kumar

Date of Birth :4/11/1989.

Name of the Post Applied : Continental Chef-de-party

Job related skills / software : Well versed in kitchen by cooking hygienic food,Basic Computer

Category : Hotels

Sub Category : Cook / Chef

Years of Experience : 6years

State : Bihar

Gender : Male

Salary Expected per Month(Rs) : Negotiable

Highest Qualification attained :Graduation ( Bachelor of arts completed in 2012 by Psychology Hons).

Major / Specialization : HSC completed in 2009

: SSC completed in 2005

Tech. Knowledge : Basic Computer

Hobbies : Watching TV, Reading cooking books, Dancing.

Language Known :- Hindi, English,

Nationality : Indian

Passport no.:- M0696562

Email Id : ac7osc@r.postjobfree.com

Mobile : 079********/ +973********

Skype ID : rajnish1029

Are you looking for job now? : Yes

Can the recruiter contact you? : Yes

Position Purpose :-

To lead the Kitchen Staff, in order to achieve and maintain the highest standards in cleanliness, hygiene and comforts. Achieve total guest satisfaction by providing food which is in best class.

Operational :-

Supervise and direct the daily activities of breakfast & lunch buffet and responsibility for the efficient and smooth operations of the department

Lay down service standards regarding cleanliness, amenities and maintenance in the kitchen and walk in freezer and other areas.

Efficiently manage the inventory Monitor and control the cost efficiently

Device methods of optimal usage of production supplies

Ensure through regular monitoring of guestsatisfaction and constant guest feedback prompt, efficient and accurate service to all the guests.

Plan and implement preventive maintenance and cleaning schedules for kitchen and walk in freezer.

Monitor productivity standards and schedule staff in order to optimize man power

Ensure that all the operational standards procedures/guidelines set for all the process/activities/situations are followed (Cost control, scarcity and surplus)

Review the monthly business/occupancy report and develop a work plan.

Co-ordinate with the service staff and provide guests needs

Knowledge/skills :-

Thorough knowledge on modern kitchen techniques and latest in technology, hygiene and safety standards

Knowledge of various kitchen equipments.

Knowledge of preparing innovative dishes.

Professional Experience :-

Organization 1 : Presently working as a CDP (Chef-de-party)in Hotel Gulf Suites,Amwaj in Bahrain since 27th July 2018 till date in continental cuisine.

Organization 2 : Worked as CDP (Chef -de party)in Rhythm resort at Lonavala (India) since August 26th 2017 to 8th July 2018 in Continental Cuisine.

Organization 3 : Worked as CDP Chef in Carnoustie Ayurveda & Wellness Resort in Chennaveli( Kerala) from 21st November 2016 to 6th August 2017 in Western Cuisine.

(100 Hours cooking course in Essential of Jamaican Cuisine in Bahrain. )

Organization 4: Worked as COMMI-1 for Crystal Palace Hotel in Juffair,Bahrain from 13th July 2015 to 10th November 2016 in Western Cuisine. ( Pre-order opening Team).

Organization 5: Worked as COMMI-ll in Country Inn Suites by Carlson from 1st June 2013 to 11th July 2015 in Breakfast, Lunch Receiving, Dry Store and vegetables.(Pre-opening Team).

Organization 6 : Worked as COMMI-lll in Double Tree by Hilton in Pune from 10th November 2012 to 30th May 2013 in butchery, salads and pasta station (Pre-opening Team) .

Organization 7 : Worked as a job trainee at Four Point by Sheraton in Pune from 4th June 2012 to 4th November 2012 in Breakfast, Lunch and Commissary.

Organization 8: Worked as COMMI-III at hotel St. Lawns Koregaon park in Pune from 19th September 2011 to 1st June 2012 in Flight cooking.

Key Skills and Responsibility :-

Responsible for delivery Guest Delight With Respect in hotel operations from the Production department.

Well versed in kitchen by cooking hygienic food.

Guest interaction and information to update guests requirement.

Co-ordinating the skills of staff, briefing about the food and monthly inventory procedure.

Collection, collation and ensuring guests delight in kitchen services.

Well versed in product operations and co-ordinations with room services.

Key Achievement :-

Taking good comment from the guest and the management.

Date:-

Place:-



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