CURRICULUM VITAE

Name : Ayan Biswas

Address :CF-231,Salt Lake, Sector-1,Kolkata-700 064

Mobile No. :098********

E Mail ID :acfhrh@r.postjobfree.com

CAREER OBJECTIVES :

To become a part of an esteemed organisation and earn profitability for the

organization with my loyalty,sincerity,eye for detail and my urge to become

a successful Patisserie Chef.

EDUCATIONAL QUALIFICATION :

Examination Institution Year of Board / Mark

Passing / University Obtained

Appearin

g

B.sc(Degree in H IHM Bhubaneswar 2014 2015 NCHMCT Pursuing

(3rd Year)

& HA

B.sc(Degree in H IHM Bhubaneswar 2013 2014 NCHMCT 69%

(2nd Year)

& HA

B.sc(Degree in H IHM Bhubaneswar 2012 2013 NCHMCT 71%

(1st Year)

& HA)

Higher 2012

Salt Lake I.S.C 70%

School(English

Secondary

Medium)

Secondary 2010

Salt Lake Point I.C.S.E 74%

School

INDUSTRIAL EXPOSURE :

17 weeks (1st July to 30th October,2013) of Industrial Training from

Hotel,KEMPINSKI AMBIENCE HOTEL,NEW DELHI.

Department Covered :

Bakery

Food & Beverage Service

Accommodation Operation

Roles & Responsibilities :

Worked in the BAKERY as a trainee.

Worked at a Indian Speciality restaurant in F & B SERVICE department.

Worked in the HOUSE KEEPING department as a room attendant.

ACHIEVEMENTS :

Represented as a cricketer district of West Bengal as a team captain.

Got Special Recognition In BAKERY,during training period from

KEMPINSKI AMBIENCE HOTEL, NEW DELHI .

Awarded trophies for band competitions for playing guitar.

CO CURRICULAR ACTIVITIES :

Out Door Catering in Governor House,Odisha.

Played a major role in several school football and cricket

tournament.

STRENGTHS :

Dedication to my work,

Creativity,

Energetic,

Positive Outlook

respect for others.

PERSONAL PROFILE :

Date of Birth : 6th August,1993

Father’s Name : Late Avik Biswas

Hobbies :Cooking and baking innovative dishes, playing guitar.

Languages known :English,Hindi,Bengali

DECLARATION :

All

the above mentioned facts are true to the best of my knowledge and belief.

Date :14.08.2014

AYAN BISWAS

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