Training Chef

KUNAL RATHOD

***, ******* ****** **-********* Society,

Kopar cross Road,

Dombivali (w), Dist – Thane

Maharashtra – 421103. India

PERSONAL DETAILS

Date of Birth : 23rd Nov’1983.

Sex : Male

Married status : Unmarried

Contact No. : 971*********

E – Mail ID : ****************@*****.**.**

Carreer statement :

My aim in life is to be an human of substance in this field and prove to be an asset to the esteemed organization .

Educational Qualification :

Qualification

University\Board

School\Institute

Year of Passing

Percentage obtained

Three months Bakery/Pastry

-

Indian Academy of Catering Technology and Culinary Arts, Hydrabad

2007

66%

Three Year Diploma in

Hotel Management and Catering Technology.

Maharashtra State Board of

Technical Education.

Bhartividyapeeth’s Institute of hotel Management and Catering Technology, Pune.

2005-06

52.30%

Higher Secondary Certificate.

Maharashtra State Board.

Birla College of Arts,science and Commerce, Kalyan(w).

2001-02

64.33%

Secondary School Certificate

Maharashtra State Board.

Century Rayon School, Shahad.

1999-00

55.60%

Vocational Training Experience :

Name of Organisation : Sadanand Resorts,Baner.

Period of Training : One Month.

Name of Department : F and B Service.

Name of Organisation : Lush lounge and grille, Mumbai.

Period of Training : One and Half Month. Name of Department : Kitchen (Continental).

Name of Organisation : Taj Residency, Ummed - Ahmedabad.

Period of Training : One and Half Month.

Name of Department : House Keeping.

Work Experience :

1. Currently working with Radisson blu in dubai as demi chef in bakery from 25th dec 2013 to till date

2. Worked with Al Aqah Le Meridien in uae in bakery as commi 2 from 21st sept 2012 to 15th dec 2013.

3. Worked with J. W. Marriott as Commi 2 in pastry from oct 1st 2010 to 15th sept 2012.

4. Worked with P& O cruises as Commi trainee (commi 3) from May 2008 to march 2010 .

5. Worked with Mocha, Byculla, Mumbai in central kitchen confectionary as Asst.Shift. In charge from oct ’06 to Nov’ 07

Duties and Responsibilities :

1. making the duty roaster

2. Handling the stores order checking if all items are available.

3. making sure the proper procedure is followed in making the product

4. Filling up the daily production list and submitg to finance .

5. Making all types of bread including al a carte for outlets.

6. Making breakfast breads, Danish, croissaints.

won best employee of the month award for july 2010.

won the award for best cake shop from TIMES OF INDIA GROUP from 2010 to 2012.

Refrence : 1. Chef savio fernandes, Exec pastry chef j.w marriots, Mumbai.

Phone number+919*********

2. chef prakash mani sous chef bakery, al aquah le meridien, Fujairah, uae.

phone number +971*********

3. chef emirul mojib, head baker, shereton, dubai.

Phone number: +971*********

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