PRANSHU MATHUR

*** ********** ****,

Black Town,

Prospect NSW 2148

Australia.

EMAIL ID: acuvcp@r.postjobfree.com

RESUME

OBJECTIVE

To build a growth oriented and successful career in hospitality industry.

WORK AT PRESENT

California Pizza Kitchen – Bangalore.

Jr Sous Chef (27th June 2015– till date)

Worked in Past

Oberoi Trident Bandra Kurla –Mumbai.

Botticino Italian speciality Kitchen

Chef de Partie(1st June 2011-30th April 2015).

JW Marriott –Mumbai.

Kitchen Trainee

EXPERIENCE & SKILLED

In Italian cuisine.

Skilled in making homemade pasta, risotto, pizza and cured/cooked meat.

Trained and working in ISO 22000 certified Kitchen standards.

Level -1 Certified First Aider, by Red Cross Society.

EDUCATIONAL QUALIFICATION

June2008-December 2011: B.Sc in HOSPITALITY AND HOTEL ADMINISTRATION - Iinstitute of hotel Management Shri Shakti, Hyderabad, India.

March2007-April 2008: Higher Secondary School certificate Examination, Lucknow.

March2005-May 06: Secondary school certificate examination, Lucknow.

PROFESSIONAL TRAINING

JW Marriott -Mumbai– Six months Industrial Exposure Training from JW Marriott Mumbai.

Olive Bar and Kitchen- Mumbai - Vocational trainee for 6 weeks as apprentice in kitchen

Trained to Administer “First Aid” at the Trident Hotel.

Trained for “Fire Fighting & Safety” at the Trident Hotel.

OTHER PROFESSIONAL ACTIVITIES

Butter carving of Christ renderer in World Tourism Day celebrations at People’s Plaza

Butter carving of Veiled Rebecca for World Chef’s Day at IHM Shri Shakti-Hyderabad

Member of Indian federation of Culinary Association (IFCI)

PROFESSIONAL EXPERIENCE

DESIGNATION

Chef de Partie

DURATION

June 2011- 2015

ORGANISATION NAME

The Trident, Bandra Kurla Complex, Mumbai

RESTAURANT

Botticino Italian fine dining restaurant serve original authentic flavors of Italy in contemporary style of plating.

JOB PROFILE

• Develop new recipes for the Ala Carte/ Promotional menus and ensure adherence to recipes and product specifications.

• Making Recipe Cards which indicates ingredients list, prices, method of making, photograph for the presentation, and the recipe cost.

• Providing training, education on new menu introductions and promotions.

• Sustained efforts in improving guest satisfaction indices through interaction and personalization.

• Strive to continuously improve the daily offerings at the Botticino and In Room Dining.

• Comply with Standards of Service and assists in assuring the same from all kitchen employees.

• Assists in a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

• Do actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods.

• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

• Establish and require strict adherence to ISO 22000 standards and food handling guidelines.

• Do regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

• Maintain effective communication within the kitchen; be responsive to colleague’s suggestions and concerns and work to resolve problems.

• Complete daily food orders based upon projected levels of business.

DESIGNATION

Kitchen Trainee

DURATION

1st June2009 – 18th May 2009.

ORGANISATION NAME

JW Marriott Mumbai

JOB PROFILE

• Report to Executive Chef.

• Assisting the Sous Chef in daily kitchen operations.

• Coordinate with other staff for all activities of the hotel.

• Assist to coach and give counsels to all staff when applicable.

• Develop to be better manager at all times.

• Participate in community projects or activities in order to promote the hotel’s image and cooperation to improve community relationship.

• Know and understand the job description of all positions in the department and be aware of others.

• Know and understand policies relating to the department and others.

• Recognize good quality products and presentation.

• Check and improve all service standards established by the Hotel.

• Provide assistance to the staff when required during peak periods.

• understand how to manage wastes by reducing and recycling, change staff behaviour to carefully use all resources.

• Acknowledge and screen daily work schedule.

• Establish two-way communication with related departments.

• Communicate effectively with, subordinates, immediate supervisors and other section heads.

• Manage time effectively by meeting deadlines.

• To ensure and understand to keep the necessary stocks are in hand at the right quality and quantity.

• Ensure that timetables, leave rosters and attendance registers are up-to-date.

• To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.

Understand the kitchen layout according to type of operations.

• To ensure that all maintenance problems are timely reported and followed up.

• To ensure that all communications between restaurant and kitchen run smoothly.

• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

• To attend seminars and training courses assigned by the Executive Chef.

• Assist in the supervision of all cooking operations.

• Assist in the supervision of all foods prepared is uniform in portion, taste, correct temperature and visual appeal.

HOSPITALITY SERVICE RENDERED AT

Air show 2008 Begumpet - Hyderabad

State Banqueting Dinner ( Jubilee Hall) - Hyderabad

Pacific Asia Travel Association Hitex - Hyderabad

Novotel - Hyderabad

ITC Kakatiya - Hyderabad

Taj Banjara - Hyderabad

ACHIEVEMENTS

Won Tri chef interdepartmental competition for 3 Consecutive Years at Trident hotel Bandra Kurla,Mumbai.

Part of event management team for International Chief Justices Conference in year 2007

‘Star Trainee Award’ at JW Marriott Mumbai during Industrial l training

‘Mr. Budding Hotelier’ 2010 in ‘Fun Food and Fanda’ event at IHM Shri Shakti-Hyderaba.

CORE COMPETENCIES

Creative, practice perfection, Keen learner, hard working, independent, self-assured and friendly.

HOBBIES

Food Styling, Photography, Sculpture art, networking.

LANGUAGES KNOWN

English, Hindi (read, write, speak)

PERSONAL PROFILE

NAME : PRANSHU MATHUR

ADDRESS : Flat no. 303 Shelter Apartment,

Palm Grover Road,

Victoria Layout.

Bangalore-560047

EMAIL ID : acuvcp@r.postjobfree.com

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