Shailesh Bhase

**, ******* *****,

Cadbury road, Indori,Talegaon, Pune, Maharashtra,

India - 410507

Mobile:

+919*********

Email: ac8f5r@r.postjobfree.com

Objective:

To pursue a challenging career in Food & Beverage production while gaining experience and knowledge about the latest trends in catering operations. I wish to apply for the Chef position in your prestigious establishment.

Work Experience:

June 2012 - till date Head chef, Bayleaf Bistro & Takeaway, Chinchwad Bayleaf Bistro & Takeaway: A busy 60 seater and takeaway restaurant serves simple Indian and international food which includes Italian classics like pizza, pasta, salads etc., and Chinese stir-fry and American Tex-Mex starters. Bay leaf is a perfect blend of delicious food, authenticity and warm hospitality.

Responsibilities:

Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets

Instruct cooks in preparation, cooking, garnishing and presentation of food

Create new recipes

Supervise cooks and other kitchen staff

May plan menus

May requisition food and kitchen supplies

Feb 2008 – May 2012 Chef de partie, Hotel kamat (Pune) Boulevard Restaurant: A 70 seating a la carte fine dining restaurant located in Baner, pune . Restaurant serves international and local cuisine with modern eclectic flair.

Responsibilities:

A de partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.chef

● June 2005 – Jan 2008 Hotel Taj Blue Diamond (Pune) Coffee shop – 50 seating a la carte fine dining restaurant located koregaon park Pune. Restaurant serves international and local cuisine with modern eclectic flair.

Preparing, pre-cooking and/or cooking food products as directed

Preparing mis en place (“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production

Cleaning kitchen equipment after use according to health and safety policies and procedures

Receiving stock from Receiving Operations

Labelling, dating, storing and rotating in appropriate storage areas

Counting inventory as directed

Attending monthly culinary meetings

Sept 2004– May 2005 Sodexho food services (Pune) (Continental cook) Responsibilities:-

Prepare and cook complete meals or individual dishes and foods

Prepare and cook special meals for patients as instructed by dietitian or chef

Schedule and supervise kitchen helpers

Oversee kitchen operations

Maintain inventory and records of food, supplies and equipment

May set up and oversee buffets

May clean kitchen and work area

Training Experience:

Training in hotels in India as a part of my Diploma in Hotel Management course in India included stints in:

● Hotel Taj BluePune, India Dec 2003 – Jan 2004

Responsibilities:

• helps preparing mise en place

• Setting-up required kitchen ingredients

Educational Qualifications:

June 2001 – Aug 2004 Diploma in Hotel Management and Catering Technology, Dr. D.Y. Patil Institute of Hotel Management and Catering Technology, India with second class. Personal Information:

Name: Shailesh B Bhase

Date of Birth: 25/06/1977

Nationality: Indian

Passport no: N2266636

Reference: Upon request.

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