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Chef Quality

Location:
Delhi, India
Posted:
January 11, 2020

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Resume:

SUMITKUMAR

H.NO-**, A-BLOCK

POCKET-* SECTOR-**

ROHINI DELHI-1110089

Mobile NO 886*******

E mail id ada9rd@r.postjobfree.com

Career/Obecjective To opinion a position of responsibilities in an

Organization and to import my outmost skills

Anilities sincerity and to justice to my jobs.

Professional/ qualification One year’s Diploma in Bakery &Confectionery

From Delhi Institute Hotel Management in India

On date (July 2003 to Aug 2004)

DONE BASIC FOOD HYGIENE TRAINING

By tuv Middle East U.A.E

Working /Experience

PRESENT WORKING

From (dec16 2016)

Work As a BAKERY CHEF “Epicure Frozen Food & Beverages Private Limited”

I m making daily fresh bakery croissant Danish breads

and cake, pastry chocolates mini cup cake dry cake cookies sandwich.

From (JULY 1 /2016 to Dec 15 /2016)

Work as a BAKERY & PASTRY CHEF “Eagle Peak Garam Chai Pvt .Ltd”

Eagle peak garam chai café chain Chai Garam name of café they have

18 out let Delhi Ncr.

Daily making fresh Bakery and Confectionery items to serve our outlet

(FROM APRIL 2015 to MAY 2016)

1 year experience Work as Chef De Partie “ARTUSI RISTORANTE BAR”

Artusi Risorante e Bar Award winning restaurant in Delhi

Responsible for to handle the operation for lunch and dinner

To adhere to budget for the department and minimize wastage on a daily basis

Its fine dining restaurant having 35 covers.

(From June 1/06/2014 to March 14/03/2015)

10 months experience as a Chef De Partie in the DELHI INSTITUTE OF HOTEL

MANAGEMENT & CATERING TECHNOLOGY highly creative dessert patisserie and

Chocolate work planning & evolving menus standing recipes ensure

Organization standards of food quality hygiene preparation in the kitchen.

(From March 12/03/20013 to 15 /10/2013)

7Month experience as a Chef De Partie with the CAKE SQUARE LUDHIANA

Basically pastry and cakes out let I am making different types of cake oriement cakes different type pastry macrons fondant cake different types of breads

(From dec2011 to jan2013)

1 years one month’s exp, as a Demi Chef Di Partied with the HOTEL ONE N ONLY ROYAL MIRAGE, DUBAI.

A HACCP certified hotel

.

Has successfully completed a programmed on Food Hygiene certified by Diverse International.

Responsible for to handle (alone) the operation for the dinner FINE DINING restaurant “CELEBRITIES” having 80 covers.

Also responsible for the overall operation in the Pastry and Bakery.

To adhere to budget for the department and minimize wastage on a daily basis.

Ensure consistency with the quality of all dishes and compliance with Brand Standard.

(From Nov 2009 to Oct 2011)

2 years exp as a commie -1 with the HOTEL TAJ PALACE HOTEL DUBAI.

A HACCP certified hotel

Has successfully completed programmed on food hygiene certified by diverse international.

Responsible for to handle the operation for the dinner Fine dining restaurant “sakura”having 50 covers.

Also responsible for the overall operation in the pastry and bakery.

To adhere to budget for the department and minimize wastage on a daily basis ensure consistency with the quality of all dishes and compliance with brand standard .

(From Oct 2007 to Oct 2009)

2 Years exp. as a commie 1 with the Hotel Eros Shangri _La hotel NEW DELHI.

Was responsible for supervising and to handle the desserts of ALA CARTE L/D restaurant “Café Uno”, best restaurant in the city

Was also responsible for the overall operation in the Pastry and Bakery.

Has been consistently good in fulfilling the guest needs always.

(FROM JULY 2005 TO AUG 2007)

2 Year exp, as a COMMIE-2 with the HOTEL ESSEX FORM PVT LTD NEW DELHI.

Also responsible for the overall operation in the Pastry and Bakery.

To adhere to budget for the department and minimize wastage on a daily basis.

Ensure consistency with the quality of all dishes and compliance with Brand Standard.

Job profile

To control the quality of the ingredients suggest modifications or other ingredients to be used which may yield a better profitability

Great attention to detail and creativity.

Good hygiene knowledge.

Demonstrated ability to interact with customer’s employes and third parties that reflects highly on the hotel, the brand and the company.

Willingness to replenish professional knowledge.

Cake decorating skills ability to make wedding cake, decorating borders, knowledge of elegant piping techniques Stable and progressive work history strong work ethic.

Ability to follow a production schedule and prioritiye taks .

Strong inter personal and confict resolution skills. Personal profile

Father’s name: Mr. Jai Nariain, Date of birth: 7th Nov 1984

Marital Status: Married, Nationality: Indian

Language known :English & Hindi

I hereby declare that all the above mentioned are correct and true of best of my knowledge and belief.

Date (sumit Kumar)



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