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 : ***************@*****.***
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)