Management Training

ANILJOSHI

Email Address: ***********@*****.***

Contact No.004************

POSITION APPLIED:INDIAN SOUSCHEF

OBJECTIVE: To render my loyal services to your prestigious organization from all the experience I have gained throughout my Academics in School, Professional Institution, Training and Experience.

PROFESSIONAL QUALIFICATIONS

PASSED 1 YEAR CRAFTSMANSHIP COURSE IN COOKERY FROM ( KAMAT INSTITUTE OF

CATERING TECNOLOGY AND FOOD RESEARCH CENTRE)

ONE YEAR DIPLOMA IN HOTEL MANAGEMENT FROM IITC MUMBAI,INDIA

01JAN 2004 TO 12DEC 2004

EDUCATIONAL

QUALIFICATION

Higher Secondary Education

COMPUTER KNOWLEDGE

Basic Fundamental Knowledge, Micro Soft Word, Excel, Internet.

WORK

EXPERIENCE

Years’ Experience In Kitchen

PRESENTLY WORKING IN MAHARAJA PALACE RESTAURANT (Nürnberg GERMANY) AS AN INDIAN SOUSCHEF

WORKED IN GRILLS&MORE AS A HEAD CHEF FROM 12 SEPTEMBER 2011-TO 13 MARCH 2014(DUBAI)

WORKED WITH DUNES HOTEL APARTMENT AS CHEF DE PARTIE

SINCE SEPTEMBER 2010-11 SEPTEMBER 2011(DUBAI)

WORKED FORUSHNA(ROYA INTERNATIONAL), DUBAI,U.A.E

AS A DEMI CHEF DE PARTIE( INDIAN CUISINE)

( 12th Feb 2011 – 20th Aug 2011 )

WORKED FOR CHILL LOUNGE AND RESTAURANT, MEDIA CITY,ROYAL ASCOT,

DUBAI asINDIAN CHEF

( 22nd Dec 2009 – 15th Jan 2011 )

WORKED FOR MASALA CRAFT INDIAN RESTAURANT, BANGLORE AS A

CHEF DEPARTIE

( 20th March 2009 – 30th May 2009 )

WORKED FOR MASALA CRAFT, GHAROUD DUBAIINDIAN RESTAURANT AS A

DEMI CHEF DE PARTIE

( 26th Dec 2005-13th March 2009 )

WORKED FOR TAJ MAHAL PALACE & TOWER MUMBAI AS A ASST. COOK FROM

15thNOV 2004 TO 15th NOV 2005

WORKED FOR SACHO HOSPITALITY AS A COMMII-11, MUMBAI

26th OCT 2003 TO 16th FEB 2004

WORKED FOR SHARANAM HOTEL AS A COMMII-11, MUMBAI(THANE) FROM

15thSEPT 2001 TO 20th OCT 2003

WORKED FOR THE ORCHID ECOTEL HOTEL AS A TRAINING COOK FROM

15th MAY 2001 TO 15 AUG 2001

WORKED FOR STARTERS AND MORE AS A TRAINING COOK FROM

1st DEC 2000 TO 31st DEC 2000

Current Job Profile:

1. Ordering for all products and raw materials

2. Assigning duties and responsibility for staff

3. Restaurant costing, and cost control

4. Product promotions

5. Training “train the trainer”

6. Kitchen maintenance

7. Complaint management

8. Grooming and hygiene maintain in the kitchen

9. Managing the staff and their activities

KEY AREAS OF OPERATION :

a)Team Management, and Training.

b) Preparing the mandatory report and proceedings those to the concerned d department and document control.

c) Market focused strategy development, clear understanding of Budget,

Cost Analysis and Business Requirement.

d) Participating and motivating the team to achieve the various sales related targets

e) Revenue Expansion and Monitoring.

PERSONAL INFORMATION

Father’s Name : SHRI RAMESHWAR JOSHI

Nationality : Indian

Homeland Address : 2/25 ShardaNiwas,Kajupada,Borivali East

(Permanent) : Mumbai 400066(India)

Date Of Birth : 25/10/1979

Sex : Male

Marital Status : Married

Language Known : English, Hindi (Speak, Read and Write)

STRENGTHS

Convincing communication skills and adaptable to different environments.

Pleasant personality to work with full Co-operation.

Disciplined and Professional approach to work.

HOBBIE

Interacting With People

Listening to Music

DECLARATION

Hereby declare that all the information given above about me is true to the best of my knowledge.

Date: Anil Joshi

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