RESUME

KANWARJITENDER SINGH VIRDI

Wz-*** Plot No. 377,

Chand Nagar New Delhi -18

Contact No.-921-***-****,521 561*******

E-mail ad2hqf@r.postjobfree.com

CAREER OBJECTIVE

Having more than seven years of Experience in a highly competitive environment dealing with day to day challenging operation through inter departmental coordination budgeting and forecasting managing the staff maintaining the company uniform standard, dealing with guest complaints Prioritizing work providing feedbacks which are enhanced by the company by the company training programs on management.

RESPONSIBILITIES OF JOBS

Assist the Executive Chef/ CDP in providing innovative and artistically superior and cost efficient food and beverage products that enhance the reputation of all the food outlets at the same time meeting the established quality and presentation standers.

SKILL SETS

Ability to work in team.

Continuing learning attitude from the job.

Hardworking attitude.

OPERATIONAL

Ensure that all the quality standards of food preparation & presentation in

the outlets are adhered.

To Assist the Executive Chef/ CDP in developing and standardizing new

recipes for the new menus.

Devise methods for optimal use of raw materials & fuel and maintain the

budgeted food cost.

Co-ordinate with the Purchase Department regarding procurement of

various items based on the stock levels and usage in the kitchen.

Monitor adherence to Safety, Hygiene and Cleanliness standards as per

the ISO 22000 and JD Reviews.

Assist the Executive Chef / CDP in the area of food Festivals, Menu

Planning &n Pricing.

Ensure good physical upkeep condition of equipment and utensils in all the

kitchens and Co-ordinate with the Engineering department for the repairs

and maintenance .

Ensure through regular monitoring of GSTS and constant guest feedback

prompt efficient and accurate services to all guests along with the best

quality products.

Review the monthly business reports of the hotel specifically F&B report

and assistant the Executive Chef/ CDP in developing work plan.

Address any grievance and counseling issues among the department staff.

Stay informed about the new developments in the word of cuisine cooking

techniques kitchen equipment etc.

PROFESSIONAL SYNOPSIS

1-year Diploma in Hotel Management & Catering from Y.M.C.A. Delhi-2003.

Having fare knowledge of computer Basic (Ms Word, Power Point,Excel)

WORKING EXPERIENCE

Currently working in BUKHARA RESTURANT Group of BAZAR INDIA IN MEXICO CITY D.F & all the Non -veg cutting here. Eg chicken, all meat items etc.

WORKING IN HEAD CHEF

FROM 15 May 2016 to till date

Worked with Pullman Novotel Hotel Group of Accor Hotels From IGI Airport,Aerocity New Dehli

Working in Indian cuisine

From 10Aug to 20 March 2016

Worked with Optus Sarovar Premiere Hotel Group of Sarovar Hotel

Gurgaon & all the Non -veg cutting here. Eg chicken all the meat items here .

Worked in Indian cuisine

From 04th Aug to 28 July 2015

Worked in Eaton Smart Hotel Group of Langham Hotels (LHI)

Terminal 3, Airport New Delhi.

Working in an Indian Cuisine (Coffee shop )

From Feb2011 to June 2015

Worked with Hotel Lemon Tree, East of Delhi,New Delhi .

Duration : 2years since 2007

Designation : G.S.A.

Worked with Hotel Deemarks:

Duration : 1 year from may 2005 to dec 2006

Designation : Commis III.

Worked with Hotel Broadway at Srinagar :

Duration : 3 months jan 2005 to April 2005

Designation : Commis III.

Worked with Hotel Waves Restor & Bar:

Duration : one year from Jan 2004 to dec 2004

Designation : Commis III.

Worked with Ambassador Hotel:

Duration : 6 months

Designation : Trainee

PERSONAL DETAILS

Father’s Name : S. Harpinder Singh Virdi

Marital Status : Married

Sex : Male

Languages Proficiency : English, Hindi & Punjabi

Hobbies : Playing Sports & Listening Music

Date Of Birth : 5th Dec 1982

Nationality : Indian

Date

Place SIGNATURE

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