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Food Management

It's on negotiable basic
February 28, 2016

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Address; L *stblock house no 1917/2

Sangam vihar, Asthal mandir, New Delhi 110062.

Phone no-+919*********

PROFILE- A Culinary professional with the huge years of experience in Hotels Managing Kitchen and Food Production with HACCP Standard.

Responsible for planning, organizing and directing the food operations in order to meet the business requirements with efficiency and effectiveness.

Professional &Academic Qualification;-

Skills Migration Assessments from Australian Victoria University in Nov 2015

Diploma in Hospitality from ASMI (Australian Skills Management Institute),

AHSR (Australian Hospitality Skill Recognition) in March 2015, Australia Brisbane.

Certified First Aid Trainer & CPR (Cardio pulmonary Resuscitation) Trainer from St. John Ambulance Association Red Cross Bhawan, Golf Link New Delhi 110003 in April 2015.

Certified Internal Auditor FSMS 22000:2005 from Intertek in June 2015, Auditor of our hotel FSMT (Food Saftey Management Team) Team.

Three Year Apprenticeship Diploma in Food & Production Department from BTC- Pusa, Hotel Hyatt Regency New Delhi in year 2004.

Bachelor of Arts from Delhi University in year 2004.

Specialization on: - Meats, Seafood, Grills, Barbecued, Homemade Pasta & Hand tossed pizzas

Sr Chef’D Partie (June 2010 to till date)

Hotel Crowne plaza new delhi Okhla

5 star rated hotel 9th floor 208 rooms, 2 suits

4 F&B Outlet & 600 banquet, 6 meeting room’s 8500 sq ft

Working in Chaobella Kitchen (Open for Lunch & Dinner)

98 covers of restaurant serving fine dining Italian & Chinese cuisine.

Reporting to Executive Chef.

Brigade with the 10 team member of kitchen team

Responsible for making duty roaster and scheduling kitchen training.

Handling the Hot, Grill, Live Pizza & food pick-up counter.

Profitably ended the Tuscan food festival (2014)

Effectively finished the Sicilian food festival (2013)

Got the opportunity to work with Chef Giampalo Maffani during the Italian Food Promotion Menu at Chaobella in year 2011.

Got the opportunity to work with Chef David Basson during the Launching and Menu Engerning at Chao-bella in year 2010.

Chaobella Awarded by THE MIELE FOOD GUIDE 2013 as one of the Asia’s top 500 finest restaurants in year 2013

Chaobella Awarded by MAIL TODAY’S best five star fusions restaurant in year 2013

Chaobella Awarded by TIME RESEARCH MEDIA best Specialty Cuisine Restaurant in Delhi in year 2011.

Chao-Bella has won the Best concept award by MAIL TODAY’S in year 2011.

Sr, Commi (Jan 2008 to Jun 2010)

Sheraton Hotel, Saket New Delhi.

5 star rated hotel 10th floor 220 rooms, 2 suits

1 Grand presidential suit.

4 F&B Outlet & 400 banquet, 6 meeting room’s 2379 sq ft

Reporting to Sou-Chef.

Responsible for the Banquet western Food.

Responsible for making western food for the banquet party.

Making the menu and setup for the live station (Pasta, Barbecued grills, shawarma counter and Mexican grills counter)

Commi (Oct 2006 to May 2007)

Carnival Cruise Line U.S.A.

Carnival Cruise Line is an American owned cruise line, based in Doral, Florida, a suburb of Miami in the United States.

Worked on Inspirational Ship (7000 passenger on ship)

Sail from Port can ravel to Gran Cayman Island & New Mexico.

Report to Sou-Chef.

Worked as a Soup cook, Sauce Cook and 3rd Roast Cook.

Worked on Thanks Giving, Chirmas and New Year menu in year 2006.

Got the opportunity to work with French Chef Bernard Lehman.

To use and Follow the Standard Recipe Chef George Blanc.

Maintain the Hygiene and upgrade Records for USPH. (United states public health)

Commi- 1 (Dec 2004 to Oct 2006)

Sheraton Hotel, Saket New Delhi.

5 star rated hotel 10th floor 220 rooms, 2 suits

1 Grand presidential suit.

4 F&B Outlet & 400 banquet, 6 meeting room’s 2379 sq ft

Report to Sou-Chef.

Coffee Shop restaurant (Delhi Pavilion 160 covers Multi cuisine Restaurant)

Multi-cuisine food is available 24 hours at this hotel spot's a la carte menu or the buffet.

Working on Al-carte section as per standard, quality & recipe.

Preparing the misa-plan for the breakfast/Lunch & Dinner.

Acquired good knowledge of meats, seafood and doneness.

Involved in the training process for the department responsible for the technical training of the operational trainees.

Apprenticeship (Oct 2001 to Oct 2004)

Hotel Hyatt Regency New Delhi.

5 star rated hotel 9th floor 507 rooms, 51suits

9 F&B Outlet & 900 banquet, 6 meeting room’s 15,925 sq ft

Completed 3 years apprenticeship in various department of Hyatt Regency hotel (Coffee shop, Delhi ka Aagan, Bakery, Banquet, TKS and finally accomplished in La-Piazza Italian Kitchen.

Appreciated by Executive Chef Mark Sainsbury in 2001 for the Superior effort.

Appreciated by Exe Chef David Watson, La-Piazza has won the Best Italian Fine Dining Restaurant in New Delhi Award by Times Food in year 2004.

Personal Information;-

Father’s Name Mr. Devi Singh Rawat.

Date of Birth May 27, 1984.

Gender Male.

Marital Status Married.

Languages Known English and Hindi.

Hobbies Adventuress work & Listening to music.

Strength Positive Attitude.

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