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Executive Chef Training

Location:
New Delhi, Delhi, India
Posted:
November 18, 2018

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Resume:

VEERENDER PRASAD BINJOLA

Personal Information:-

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 : ac7p8q@r.postjobfree.com

Passport No. : N8693368

Carrier Objective:-

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.

Academic Qualification:-

10th Pass from (U P. BOARD)

12th Pass from (U P. BOARD)

Professional:-

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.

CORE COMPETECIES

LEARNING

Strategic Kitchen Planning

Budget Management

Culinary Staff Training & Development

Menu Management

Team Building & Leadership

Guest Relations

oDay to-Day Operations

oSupervision

oScheduling of Employees & Training

oControlling the Food cost

oHandling Food Processing Unit (F.P.U).

oEnsure Food Quality and Quantity.

oUse FIFO.

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

Personal Details:-

Other Activities : Listening Music & Cricket

Language Know : Hindi, English, Garhwali & Punjabi

Gender : Male

Marital Status : Married

Religion : Hindu

Nationality : Indian

Declaration:-

I hereby declare that all the above information is true and correct to the best of my knowledge.

Date :

Place : New Delhi (Veerender Prasad Binjola)



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