Chef de party

RESUME PERSONAL DETIALS

SHYAM CHHETRI

RAMJHORA BICH LINE.P/O

RAMJHORA TEA GARDEN.DIST- ALIPURDUAR

WEST BENGAL. PH: 743*******, 993-***-****

OBJECTIVE

To achieved an opportunity in a reputed hotel where I can enhance & utilize my hard working & creative capabilities in food production to full extent which can provide me a gate for learning & career development.

STRENTH

Linguistically adapt extensive knowledge about all types of food focused on achievement of the highest and most excellent guest satisfactory result possible. i have been dealing with different types of situation facing tremendous pressure with confidently. This has develop in me a strong ability to survive in competitive set up.

KEY RESPONSIBILITY:

•Ensuring the highest standard of health and hygiene in the kitchen.

•Building team sprit with the staff by provides them with necessary guidance.

•Production and implementation of menu set according to hotel standard.

•Self motivated, aggressive and ambitious with a strong desire to succeed & make successful.

•Potential & confidence to function independently to achieve desire goal.

•Ensure that the presentation quality and quantity of food as per the hotel statement.

WORK HISTORY

SALT N PEPPER restaurant juhu tara road Mumbai-49

Worked as a commi-ll chinese section for the period of eight month.

HOTEL SUN CITY RESIDENCY 16th road M.I.D.C andheri (E).Mumbai-93

Worked as a oriental head chef commi- l from 2004 to 2009.

AROMA OF CHINA Oberoi mall w.e highway,Goregoan Mumbai-(E).

Worked as a 1st commi from February 2009 to November 2009 .

HOTEL PENINSULA GRAND 90FT road sakinaka junction,sakinaka andheri(E)Mumbai-72 Worked as an oriental head chef CDP from 17th of December 2009 to 30th of January 2011.

LANDMARK PLAZA HOTEL al Nassir square, deira dubai, united Arab emirate.

Worked as a demi chef de party from 10th of fabruary 2011 to 2nd april 2012.

Taking care of the Chinese outlet in hotel .preparing Chinese,Thais and Indonesian dishes .also

Taking care of food safety and hygiene in the kitchen.

QASSP HAMAD INTERNATIONAL AIRPORT DOHA QATAR.

Worked at ‘SOPRAFINO’ an Italian restaurant as a cook for the period of 2 year. from 15 may 2013 to27 oct 2015 to. Handling hot and cold section. Also take care of kitchen hygiene and food safety.

SUMMIT HOTEL & RESORT- upper sashay, gangtok,Sikkim.

Worked with this organization as an unit chef effected from 25th December

2015 to 19 of November 2017 .worked as an unit chef i hendle all the kitchen task with high standerd label .maintaining kitchen staff duty shift,cost controlling, order raw material,takes record of every day ingredients consumption,in and out material report,menu planning, budgeting,take care of kitchen hygienic and food safety and monthly inventory.

INCHARA BAR & RESTAURENT

Worked with hotel inchara bar and restaurant in jpnagar Bangalore, as a head chef in Italian and chinese from Feb 16 2018 to may 10 2018.

TEA VILLA CAFE. (MAPEL HOSPITALITY).

Working as sous chef at TEA VILLA CAFE FROM 12 may 2018 to continue.

EDUCATION

Ssc – from ramjhora Hindi high school,dist- jalpaiguri west Bengal.

HSC – from WEST BANGAL BOARD kalchini, in the year of 1999-2000.

DATE OF BIRTH 5th day of june 1978.

MARRITAL STATUS Married.

NATIONALITY Indian.

CURRENT ADD 147,chick bazar behind Ganesh industry,ShivajiNagar,Bangaluru.

GENDER Male

PASSPORT NO N5458262

LANGUAGE English,hindi,Bengali,nepali and few Arabic.

CURRENT POSITION --- head chef

DESIRE POSITION sous chef

CURRENT SALARY 4.4Lacks p/year.

EXPECTED SALARY More then previous

NOTICE PERIOD 15 days to 1 month.

DATE 25/07/2019

Place Bangaluru

SHYAM CHHETRI

Email -**************@*****.***,

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