NITESH.PARMAR
Walthamstaw Central
E175AT
Tel: 074********
E-Mail: acrkz0@r.postjobfree.com
PERSONAL PROFILE:
A Hospitality Management graduate currently pursuing an ILM Level 6(Hotel Management). Have good professional kitchen skills in food preparation and cooking. Like to work in a challenging business environment and enhance my skills and knowledge in return and aspire my ambition and be a part of a recognized organization. I would like to see myself in a good position in the property I work for.
work experience:
Mercure Bloomsbury Hotel, London
Chef De Partie
December-14 to Present
Duties & Responsibilities
Preparing mis-en-place for Larder section.
Working in all sections including Pastry
Keeping records of temperatures in sheets.
Preparing list for ordering
Training chefs under me.
Neway Internatinal:
Chef De Partie
November-13 to At present
Duties & Responsibilities
Preparing mis-en-place
Looking after the section allotted and Banqueting functions.
Preparing Hot and Cold canapés for function.
Assist Senior Chef in tasks.
Preparing food according to the standards of the property.
The Dorchester,London
Banquetings and Larder Kitchen also worked in (The Grill, The Promanade Restaurents within the Hotel)
Commi 1,Dcdp
November-12 to November-13:
Duties & Responsibilities
Preparing mis-en-place
Making the hot and cold canape’s and food.
Caring out the function which is almost 400 to 500 covers and the service is to serve all guest in 15 minutes.
Assisting Sous chef in daily work and all cooking work also make and cut more than 1800 sandwiches for afternoon tea and special Balcony,open sandwiches.
Farida’s Kitchen, Upton Park, London.
Chef
March ’12
Duties & Responsibilities:
Preparing mise-en-place
Preparing Indian food for In-house/Outdoor catering
Stock check, maintaining standard procedures, check on cleanliness
Olympics, Para- Olympics
Bollywood Brasserie, DLR,EXCEL
Chef
July to August ’12
Duties & Responsibilities:
Preparing mise-en-place
Looking after the starter section
Assisting chef in preparing meals
Industrial Training:
Hotel The Ambassador, India, Mumbai
Trainee Chef
1st May ‘08 to 31st August ’08
1st June ’09 to 31st August’09
Duties &Responsibilities:
Experience in Italian, Continental, Indian Cuisine,Oriental & Chinese Cuisine,Garde Manger
Preparing sauces, dishes, mise-in-place, stock check
Worked as a breakfast chef on Gueridon trolley
EDUCATIONAL QUALIFICATION:
Ealing, Hammersmith & West London College
ILM (Level 6) Hotel Management
June’14- At Present
Ealing, Hammersmith & West London College
Advanced In Professional Cookery(NVQ LEVEL 3)
Feb’12 –
Anjuman-I-Islam, Mumbai, India
Bachelors In Hospitality Management
2011
Siddharth College of Arts And Commerce
H.S.C (Higher Secondary Studies)
2007
Manav Mandir School, Mumbai, India
S.S.C (Secondary School Certificate)
2005
SKILLS AND ACHIEVEMENTS:
-Ms Word, Ms Powerpoint, H&M Software, Tally.
-Health And Safety Level2 .
- Was awarded a star of my kitchen by the Executive Chef in The Dorchester for working Double shifts for 10 days because it was very busy.
LANGUAGES:
English - Medium of Instruction throughout Education
Gujarati - Mother tongue
Hindi - Second language throughout Education
Marathi - Studied till Secondary Level of Education
REFERENCES:
Richard Dawson Amit pawar
Chef And Lecturer Hospitality and Catering Break fast chef
Ealing, Hammersmith & West London College Gordan Ramsey, York And Albany
Tel: 020********. 077********