+917*********

+919*********

ad4bg2@r.postjobfree.com

Bihar, India

A highly motivated and capable professional chef with a real passion for preparing popular, healthy and nutritious meals. Having a 'hands-on' approach to all areas of the kitchen as well as possessing excellent organizational skills and administrative skills. Looking for an opportunity to groom my career in your organization.

U DAY SHANKAR

EDUCATIONAL BACKGROUND RELEVANT EXPERIENCE AND TRAINING AZAMARA CLUB CRUISES Luxury cruise (SAILING IN EUROPEAN COUNTRY) AZAMARA WAS ORIGINALLY OWNED BY ROYAL CARIBBEAN BUT TODAY THE INDEPENDENT BRAND

Bachelor's Degree in HOSPITALITY

and HOTEL ADMINISTRATION —

Institute Of Hotel with other sections Azamara Cruises offers Luxury cruise holidays .Azamara have four vessels cater to of kitchen department. more than 700 guest.

Management, Goa, India. (June

2013)

COMMIS 1 BAKER AZAMARA JOURNEY (29 NOV 2022 - 29 JUNE 2023) During last contract I worked in Bakery, Pantry in salad and Appetizer section,

Pastry as a line cook in production,Plating, Garnishing. Bakery Making all types of Muffins, Danish, And Gluten free muffins Baking all types of Breads

COMMIS II AZAMARA PURSUIT 15APR 2022- 17 OCT 2022

Worked in Pastry section 90 days as a line cook Making all Hot Dessert all Indian sweet

Plating and Garnishing for Dining room and room service. Set up Buffet for lunch and Dinner

SKILLS AND PROFICIENCIES

Good high volume catering skills.

Detailed knowledge of seasoning.

Worked in Bakery section 90 days as a baker preparing all muffins, Danish, baking Problem – solving skills and willingness to all types of breads. learn. Set up buffet and coordinating with other section of kitchen for special order Interpersonal communication skills.

ROYAL ORCHID HOTELS 12 DEC 2017 – 11DEC2018

Chef De Partie

Knowledge of USPS

In of 24 hours specialty restaurant for memorable guest experience, indenting and team management.

ROYAL ORCHID HOTELS MAY 2013 – 11 DEC 2017

Commis Chef

Learned and perfected the basics of culinary skills and professional cooking experience from seasoned chefs available around and developed the attitude and passion for cooking professionally in a luxury hotel environment. Worked in Continental, Chinese south Indian and tandoor section.