CURRICULUM VITAE
Name RAKESH .R. KADAM
Date of Birth: 10TH October 1988
Telephone/Mobile No: 987*******
Position Applied for: Production Head Chef /R&D Chef
Email: ac7pdf@r.postjobfree.com
Passport No.: H 5207307
Nationality: INDIAN
Permanent Address: RH NO 11 Pratibha society sector 2A
Airoli Navi Mumbai- 400708
Education Qualification:
●BACHELOR OF HOTEL MANAGEMENT AND CATERING OPERATIONS (B.H.M.C.O.) From RIZVI College of Hotel and Tourism Management Studies, Bandra, Mumbai, Maharashtra, India.
●DIPLOMA IN AMERICAN HOTEL AND LODGING EDUCATIONAL INSTITUE (A.H.M.A.) From RIZVI Institute of Hotel Management, Bandra, Mumbai, Maharashtra, India
Work Experiences:
●Did 6 months training at TUNGA PARADISE, ANDHERI (E) in all the major departments of the hotel
●Worked with INDIGO DELI COLABA from September 2009 to February 2010 in the kitchen department as COMMI- 3 (Continental)
●Worked with a Authentic Italian cuisine restaurant named CASAMIA GHATKOPAR (W) from March 2010 to August 2011 as COMMI-2
( Continental & Italian)
●Started of with my own fast-food café named ROQUEFORT at airoli from
November 2011 to February 2013 (Continental & Chinese)
●Worked with COSTA CRUISELINES one of the leading cruise company in the world from November 2012 to August 2014 as a pizza chef (Italian)
Hand tossed pizzas
●Started working with BOVEDA, ANDHERI Multicuisine Lounge Bar as a SOUS CHEF from October 2014 to February 2015
● Worked as a SOUS CHEF with TUNGA REGENZA, VASHI
from March 2015 to September 2016
Position: working as a PRODUCTION HEAD CHEF / R&D Chef with FORSTAR FROZEN FOODS PVT. LTD. from 16th November 2016 till date
Duties & Responsibilities:
To work as directed by the R&D manager / MD
Responsible for complete kitchen brigade in all the production areas
Responsible for the opening and closing stock of the plant with the help of team.
Sensory to be conducted as soon as a batch is out of production
Responsible for mise en place for station should be fresh and as per the standard
Shortlisting vendors for various ingredients, doing trials and finalizing vendors
Responsible for preparing food according to P.O. generated
Responsible for Food presentation and costing
Responsible for Inventory management and upkeep of storage areas such as chiller, freezer.
Responsible for indent daily store requirements.
Responsible for Maintain the Hygiene & Sanitation
Taking care of proper S.O.P to be followed by the workers in the plant
Training employees to follow the HACCP Standards
Handling clients requirements regarding food products
Responsible for complete process from the client has entered with their requirements till the production is carried out successfully
OTHER:
IT Skills: Excel,MS Office, and Basic knowledge of computer
Languages Spoken: English, Marathi, Hindi
COVER LETTER
I Mr. Rakesh Robert Kadam, my family consist of five i.e. myself, my father, my mother, my wife and my son I completed my three year Degree from Rizvi Institute of Hotel Management and Catering Technology, I completed diploma of American hotel and lodging educational institute (A.H.M.A.) from Rizvi College of hotel management