Bakery & Pastry Chef

M r ityunjay Kuma r Srivastava

E-M a i l: **********@*****.***

OBJECT I VES:

To work in challenging and dynamic environment, simultaneously contribute

to the growth and the success of the organization I represent.

PROF I L E:

Ten year post qualification experience in Food Production Bakery and Pastry.

Core strength are of manufactured, manpower handling and inventory

management etc.

Self motivated, hard working and goal-oriented, with new ideas.

Good people skills, ability to communicate effectively and build long lasting/

m utually beneficial relationship.

A team leader, abili ty to organize and work comfortably with people diverse

backgrounds and experiences.

Outstanding communication skills.

M r i tyunjay Kumar Srivastava

P age 1

PRESENTLY WORK I NG WI T H H O TEL’S AND LODGES TANZAN IA LTD

( GAPCO GROUP)

POSI T IO N: H EA D PASTRY C HE F

DATE OF JO I N I NG: 18T H N ovember 2005 as a preopening team member:

R ESPONSIB I L I T I ES:

Ki tchen layout planning

Staff hierarchy & recruitment

Outlets menu planning

Standardizing recipes

Standardizing of perishable and non perishable i tems

L isting of required ki tchen equipment and utensils

Food t r ials

Market surveys (includes food, equipment, market cost for perishable and non

perishable goods)

Budget

Maintain the standard and quality of the products

Presentation of buffet display to creative

Portion control and presentation of all food plate service

Ensure guest satisfaction

Ensure cleanliness, hygiene standards.

M r i tyunjay Kumar Srivastava

P age 2

WORKED WI T H AMBY VALLEY SAHARA LAKE C I TY, I N D IA

POSI T IO N: OFF ICER (Pastry and Bakery)

D ATE OF JO I N I NG: OCTOBER 2003 - NOVE MBER 2005

Job Responsibility and Achievements:

Successfully opening various specialty restaurants. I was part of pre opening

team.

Worked closely with Food and Beverage management team and associates to

continually improve guest satisfaction.

Ensure compliance with Sahara operating standards to maintain brand

i ntegrity.

Research and development of new dishes.

Involved in designing ki tchen for the production department.

TO CO-ORD I NATE T H E K I TC H E N TEA M D U R I NG FOL LOW I NG EVEN TS

A T AMBY VALLEY SAHARA LAKE C I TY

1. M rs. World contest 2005

2. Laure us Sports Meet

3. Wine Festival

4. Mar r iage of the Millennium Sahara Son’s

5. Bharat Parva, which is celebrated on every 26 th of January 15th of August

w ith a spirit and gaiety.

M r i tyunjay Kumar Srivastava

P age 3

WORKED W I T H H O TE L PRES I D EN T

PU NE

P OSI T IO N: COM M I

WORKED W I T H PREST IGE PR I NCESS

JABALP UR

WORKED W I T H H O TE L CELEBRAT ION RA I P U R AS H.O.T

RA I P UR

WORK I NG AREA/SPEC IAL IZAT ION

Bakery and Confectionary (A la carte and Banquets)

D I P LO MA:

Three years diploma in hotel management catering and applied nut ri tion,

J amshedpur, Jharkhand, India 1998 – 2001.

T RA I N N I NG D U R I NG T H IS T H R EE YEAR COURSE:

H O TEL I N D IA VANARAS

1998-1999

H O L I DAY I N N H Y DERABAD for six month industrial t raining 1999- 2000

M r i tyunjay Kumar Srivastava

P age 4

PERSONAL DETA I LS:

Date of Bir th: 13th M ay 1979

Sex: Male

Mari tal Status: Mar ried

Height: 5’6”

Nationality: Indian

Passport: A460546

Languages Known: Hindi, English, and K iswahili

Hobbies: craft work, safari, coin collection

Residence Address

S/O Shr i M.D.Lal l Srivastava

Block No. 75/2/4

Chotta Govindpur, J amshedpur

Jha rkhand. Pin: 831015

Contact No:954-***-****

M r i tyunjay Kumar Srivastava

P age 5

Contact this candidate