Chef De Partie

CURRICULAM VITAE

GAURAV SHARMA

Address: House #A-7 Katyani Vihar,

Rajiv Nagar Extension,

Begum Pur, Rohini. Cell: +973********(Whtsapp)/+918********* New Delhi-110081 Email : ****.**********@*****.*** Current Address- Juffair, Kingdom of Bahrain

Career Summary

Experienced and talented Indian chef skilled in the preparation and serving of Indian foods. Adhering to standards in cooking, capable of giving every meal an exciting and unique spin that always impresses. Possessing extensive knowledge of all rules and regulations concerning personal hygiene and appearance . Looking to further develop my career with a leading organization that wants to recruit talented and enthusiastic individuals. Professional Qualification

• Hotel Management Diploma from Jaypee Hotels & Training Centre, Agra, 2008-2011.

• Knowledge of common software like IDS, PROLOFIC used in kitchen for Indenting and Issue requisition.

• Maintaining inventory and preparing cost.

Academic Qualification

Qualification School/College University/

Board

Year of

Completion

Stream/Degree

Specialization

Graduation Indira Gandhi National Open

University

IGNOU 2011 Bachelors in Tourism

Studies

Senior Secondary-

XIIth

Army Public School, Dhaula

Kuan

CBSE 2006 Commerce

Matriculation-Xth Army Public School, Dhaula

Kuan

CBSE 2004 Math’s, English,

Hindi, Social Studies,

Science

Career History

HOTEL- Jaypee Greens Golf & Spa Resorts, Greater Noida July2011-April2013 (Commis 3) Commis Chef (Fine Dining Restaurant) April2013-Jan2014 (Commis 2) Worked as Commis II & III in Indian Curry & Tandoor under Highly motivated chefs. Key Responsibilities:

• Supporting Demi Chef de Partie or Commis I in daily operation and work.

• Work according to the menu specification by the Chef de Partie.

• Keeping work areas all the times in Hygiene conditions according to the rules set by Executive chef

• Controlling food stock and food cost.

• Preparing daily mise-en-place of different sections of main kitchen.

• Performing tasks within timely manner.

• Physically fit and able to stand for long periods of time. HOTEL-Radisson Blu, Ludhiana (Punjab) Jan2014-August2015 Kitchen Supervisor (MADE IN INDIA-Indian Speciality Restaurant) Worked as a kitchen supervisor in Indian Speciality Restaurant. Responsible for the efficient running of the Kitchen area and directly in charge of the overall preparation of all the food which served in Restaurant. Key Responsibilities:

• Making sure Kitchen is safe & hygienic place to work.

• Organizing the inventory, storage & distributing dry store to particular sections.

• Cooking nutritious and well balanced meals for guest.

• Assisting the kitchen staff in storing all food that is left over. HOTEL-Ramee Palace Hotel( Bahrain) October2015-Till date Demi Chef de Partie( Main Kitchen)

Responsible for leading by example by demonstrating high standards of cooking & guest service all the times. Also in charge of minimizing wastage at all stages of food production. Key Skills & Competencies:

• Assisting the executive chef in ensuring that health and safety standards are upheld in the kitchen.

• Manage purchasing, inventory control and costing.

• Ensuring that food quantity is controlled and at par with food cost standards.

• Experiencing with various Indian food recipes and planning styles, ambience and presentation.

• Estimating the amount and cost of required supplies such as food & ingredients.

• Ensuring that the food meets quality standards as determined by the management.

• Taking Haccp briefing as and when required.

• Order or requisition food & other supplies needed to ensure efficient operation. Professional Efficiencies

• On the Job Training at Jaypee Palace Agra

• Independent Charge of Kitchen

• Part of Formula -1 Culinary Team, 2011 and 2012.

• Knowledge of Continental cuisine.

• Attended Basic food hygiene classes

• Capable of handling large Banquet Functioning for 5000 + Pax Interests

• Traveling and Learning about Regional Dishes.

• Learning about Food production techniques worldwide.

• Making new Dishes using different Ingredients

Area of Expertise

Dish Specification Schedule Optimization Leading by example Food Ideas Food Sampling Supervising Inspiring team members Problem Solving Kitchen Management Leadership skills Positive attitude Effective planning skills Special Diets Business Management Team player Resourceful International English Language Testing System (IELTS): 6 Bands

• Reading: 6 Bands

• Writing: 5 Bands

• Listening: 7.5 Bands

• Speaking: 5.5 Bands

Interpersonal skills

• Natural ability to establish a good rapport with colleagues.

• Pleasant Disposition.

• Maintaining Kitchen Etiquettes and Discipline.

• Maintaining personnel hygiene.

• Determined to learn.

Personal Dossier

Date of Birth : 19.02.1989

Sex : Male

Marital Status : Married

Father’s Name : Mr. Rakesh Sharma

Nationality : Indian

Passport : K7692263

Date:

Place: Gaurav Sharma

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