Chef De Team Members

Hi CURRICULUM VITAE

PERSONAL INFORMATION

VIRENDRA SINGH

C/O :- HEERA SINGH NEGI

Adress :- Vill :- Dharapani,

P.O.:- Mehalchauri P.S.:- Mehal chauri,

Dist:- chamoli Sub-division :- Gairsain,

Pin no.:-246431, Uttrakhand, INDIA

MOBILE NO. :- 099******** EMAIL ID :- *************@*****.*** CAREER OBJECTIVE

To fulfill my passion of working in the hospitality industry and executing the job duties responsibly in order to contribute in the accomplishment of organizational goals and for self development as well

PROFESIONAL STRENGTHS

• Habitual of handling a stressful work environment through efficient planning and division of tasks among the team members

• An outgoing individual with the ability to develop and maintain positive relationships with staff and junior

• Ability to lead, motivate, and coordinate with the staff and instill a in cooperation and unity

• Excellent skills of recognizing the talent and imparting knowledge to the staff to enhance their efficiency

• Skilled in using a large number of computer applications used in the hospitality industry

DETAILS OF WORK EXPERIENCE

Maceo’s Italian rastaurant in Saudi Arabia as “Assistant chef” April. April 2018 to till now.

Organization :-Fortis Memorial Research Institute

Designation :- Chef de party in chairman office

Duration :- Since23 September 2013 to April 2018

Job Duties:-

Sex Nationality Date of birth Ht details

Male Indian 07/06/1981 V2565409

05/10/2030

make daily menu for the chairman of the Fortis healthcare make inventory and ordering of menu planning

Organization :- The Radission Blue paschim vihar

Designation :- demi chef de party

Duration :- 06 December 2010 to 1st April 2012th

Job Duties:-

Preparing daily base foods

Giving proper training to the freshers & trainees

Communicate with the guests and ensure that they are serve properly Organization :- “ French Speciality Restaurant (RARA AVIS GK 2UNDER Laurent ) Designation :- CHEF DE PARTY

Duration :- 1st April 2012th to 23th sep 2013th

Job Duties :-

Product knowledge

Satisfying the guests by giving authentic French food Introducing the food menu

Resolve conflict between production & service stuff Organization :- The Grand new Delhi India.

Designation :- Demi chef de party

Duration :- March 2010th to 06Dec 2010.

Job Duties:-

Reporting to the sous chef and maintaining briefing & debriefing Maintaining guests comment record

Introducing the guest regarding

Olive Beach Italian Rastaurant chanikyapuri

Worked with Chef Julliano Tassinari

3rd June 2008 toMatch 2010

TGIF FRIDAY’S Connaught place New Delhi

Mexican cuisine from 21stJuly 2004 to May 2008

ACADEMIC QUALIFICATION :-

TRAINING EXPERIENCE :-

DECLARATIO

N

I hereby declare that all the information is true and correct to my knowledge. SIGNATURE

Virendra singh

School/College/

Institutions

Attended & place

Duration Board/council/

university

Qualification

Attained

%age

/GPA

Oriental school of

hotel management

lakkidi Kerala

Fro

m

To A.I. C. T. E. Three years Diploma

IN hotel mgmt &

catering technology

52%

200

2

200

4

GIC INTERCOLLAGE

MEHAULCHAURI

CHAMOLI GAIRSAIN

199

7

199

8

U .P . Board Intermediate 52.8

%

199

6

U.P. Board Matriculation 42.5

%

Name of the Organization Duration Departments

Cidade de de goa five star

beachResort

19 weeks F&B Service, F&B Production

Kadaiu resorts 30days F&B Production

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