Chef De Partie

MAHESH D. LAKHEDA

Phone No: +91-983*******

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

R.N.5, Hazi Mohd. Husain Chawl, Asalfa village, Pipe line, Ghatkopar (w) Mumbai No. 400084 OBJECTIVE:

To join a dynamic and progressive organization offering ample of opportunities of diversified exposure, where I can utilize my full potential and prove to the best of my abilities. Strengths:

1. Comprehensive problem-solving abilities.

2. Confidence to work in any management field.

Academic Qualification:

1. B.H.T.M (2008-09) from Y.C.M.O.U. University in IInd class. 2. H.S.C. (commerce) (2005-06) from Mumbai Board in IInd class. 3. S.S.C. (2003-04) from Mumbai Board in Ist Class. Computer Proficiency:

Completed Basic computer Course in MS-CIT with Internet App. Additional Qualification:

Done Craftsmanship course in bakery

Employment History:

1. Currently working with FRED OLSEN as Demi Chef Pastry (8th may 2024 to Till date) 2. Worked as Chef de partie in Royal Caribbean cruise line (April 2015 to Aug. 2023) 3. Worked with INDIGO DELI RESTAURANT as commi 1 (Oct 2013 to Jan 2015) 4. Worked with HOLIDAY INN MUMBAI as commi 2 in bakery and pastry section (April 2011 to July 2013)

5. Worked with BLUE FROG CLUB as commi 3 in bakery section (Feb 2010 to April 2011) 6. Worked with VITS HOTEL MUMBAI as trainee in All Department (July 2008 to Dec 2008) Additional Certificates:

Received Appreciation Letter in Italian Dessert’s Presentation. Declared as an Employee of the month in the month of April 2012. Personal Details:

1. Father’s Name : DINESH CHANDRA LAKHEDA

2. Nationality : Indian

3. Date of Birth : 5TH MARCH 1989.

4. Languages Known : Hindi, English and Marathi.

5. Marital Status : Married.

6. Hobbies : Cricket and football

Place: Mumbai Date: 31/07/2024

ATTRIBUTES:

1 Excellent health and approach towards hard work. 2 Excellent team player oriented and highly motivated. 3 Ability to supervise, adapt with different environment and job. 4 Responsible, honesty, active, friendships, and good attitude. Duties and responsibility:

As CDP I am the second man in the day shift. I have to check all the production and I have to make all sugar free, gluten-free, nut-free production for the buffet and for ala carte menu. I have to make all the big cakes and wedding cake. I have to check all plating and garnishing and I have to prepare special chef table production and plating, garnishing.

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