VEERENDER PRASAD BINJOLA
Father’s Name : Late Shri V.D. Binjola
Date of Birth : 05th March 1978
Address : House No. 142/G2, Jai Vihar,
Nangloi Road, Najafgarh,
New Delhi – 110043.
Contact No. : +917*********
E-mail : firstname.lastname@example.org
Passport No. : N8693368
To attain a responsible position in a professionally managed organization. Where my skill and abilities would be used for increasing the productivity & efficiency of the organization. I do believe in my communication skill, good managing abilities, positive attitude and ability to adapt the situation.
10th Pass from (U P. BOARD)
12th Pass from (U P. BOARD)
Basic Knowledge of Computer.
Working Experience: - of Round 18th years.
Currently job Executive Chef in Tivoli Grand Hotel & Resort, G.T.Karnal Raod, Alipur,Delhi from-8 th July to till Date
Working As a EXECUTIVE CHEF in JP HOTEL& RESORTS at I.P.EXTN New Delhi Since- 19th May 2017 to 25 June 2018
Working As a PRODUCTION HEADCHEF BASEKITCHEN, IN AZURE HOSPITALITY(MAMAGOTO) At OKHLA PH-1 NEW DELHI Since (26thDEC-14
TO 17th April 2017
Man Power Planning, Staff Training, Budgeting of Deportment, Menu - Engineering, Culinary Management Hygiene.
Working in Hotel Atrium Suraj Kunj Road New Delhi As a SousChef Since –March-14 TO Dec 2014.
Kitchen Lye – Out, Manpower Planning, Staff Training F&B Budgeting. Operate Day to Day written operation.
Working in NIRULAS HOTEL Noida Sec 2 (UP) As a FOOD PRODUCTION-,R&D CHEF, since-Jan 2004 to Dec 2013.
To inspire a passion for Food & Commitment to Quality. The Foundation to exemplary cruise at every opportunity.
Food Court Restaurant BanarasiDas Chandi Wala as a Commi II Indian Curry & Tandoor From May 2000 to Jan 2002.
Strategic Kitchen Planning
Culinary Staff Training & Development
Team Building & Leadership
oDay to-Day Operations
oScheduling of Employees & Training
oControlling the Food cost
oHandling Food Processing Unit (F.P.U).
oEnsure Food Quality and Quantity.
Duties and Responsibilities:-
Designation:- Executive chef
Man Power Planning:- Staff Training, Budgeting of Department
Man Power Planning:- Engineering, Culinary Management Hygiene
Menu:- Manpower Planning, Staff Training Budgeting. Operate Day to Day written operation. Preparing Mize Pla, Dishes, Sauces, Supervising whole Kitchen, Live counter in Oriental Grill, Watch out sections
Kitchen Lye – Out:- ODC,Ordring, Receiving & Storing.etc.;
Current CTC:- 75,000
Other Activities : Listening Music & Cricket
Language Know : Hindi, English, Garhwali & Punjabi
Gender : Male
Marital Status : Married
Religion : Hindu
Nationality : Indian
I hereby declare that all the above information is true and correct to the best of my knowledge.
Place : New Delhi (Veerender Prasad Binjola)