Industrial Training Customer
Resume:
KASAM MONDAL
Vill+P.O.:Ranagarh P.S.-Pandua,
Dist-Hooghly, Pin-712149.(W.B),India
MOBILE NO -747-***-****
Email ID:- *****.******@*********.***
CAREER OBJECTIVE :-
Highly talented and innovative person with best efforts to create versatility and taste in preparing delicious dishes,desire to work with excellent establishment where expertise can be proved. I am highly resourceful, flexible and motivated Chef with an enduring passion for cooking . I understand that a successful business is the one that is efficient in using its resources to make a profit . As a Chef,I successfully run my kitchen to a strict budget ensuring that everyone involved kept to the guidelines around portion control and used stock effectively. I also firmly believe that customer and guest satisfaction is the most important aspect of running a successful restaurant, hence I like to ensure that the food that comes out of my kitchen is prepared and presented to the highest standard . My practical experience working in busy kitchen and my ever growing passion towards .Food have made me flawless in executing culinary arts, management and customer & guest relations. Professional Qualifications :
Completed 3 years Hotel Mnagement Diploma from the school of The Turning Point, Kolkata which is approved by City and Guilds . London . U.K. in the Year of 2007 Passed Higher Secondary (XII Std) from WBCHSE (West Bengal Council of Higher Secondary Education ) in the Year of 2004, Stream : Commerce
WORK EXPERIENCE :-
The Dolphin Hotel – Vishakhapatnam, India . Industrial Training Program 2005.
The Vedic Village Spa & Resort –Kolkata . India – Specialised Training Program in kitchen 2007 .
The Park Hotel Vishakhapatnam India worked in star catagoey kitchen Since 2007-2010.
The Princess Palace –Riyadh, Soudi Arab worked in 2010 The TIKE Restaurant, Jeddah Soudi Arab in 2011-2016 . worked as a chef. JOB RESPONSIBILITIES :
Wanted to be To top most position in kitchen department Chief of command in Kitchen
Devolop the recipies and menus for operation .
Supervise food production .
Maintain food cost standard and cost control.
Promote safety and sanitization .
Assist in taking inventory and purchasing supplies
Introduce new products
Handle customer concern and suggestion .
Maintain co-ordination between department nd kitchen section .
Control spoilage, breakagre, wasreage and misuse of material, manpower and machine .
Inspect the daily supplies of the kitchen .
Handles employee concern issue
Schedule assign work of staffs.
Set production goals or Job expectations .
Participate in determination of slary and salary changes .
Identify new equipments, New product and enhance the product standard .
Ensure the availability of stocks, raw ingardients by proper planning and co ordination with stores.
Recommend menu price by coordination F & B direction . SKILLS & STRENGTH :
Wide variety of culinary skills
Understanding ability to work under pressure & with little time.
Knowledge of supply orders, control of inventory and waste avoiding .
Team Worker with good inter personal skill.
Understanding of all key health and sanitization concern .
Highly skill in cooking and preparing of variety of cusines .
Exceptional ability to develop a well tuned pallet adept to kitchen tools and knives .
Special talent for maintain high level of higine.
In born ability to explore new cooking avenues.
Excellent business acumen and guest service.
Demonstrate ability to train new culinary staff.
Knowledge of heat control and baking techniques.
Able to lead and motivated big team .
PERSONAL DETAILS
NAME : KASAM MONDAL
DATE OF BIRTH : 01/01/1986
Father’s Name : ABDUL KUDDUS MONDAL
Mother’s Name : KHURSHIDA AKHTAR BIBI
SEX : M
Nationality : Indian
Language Known : English . Bengali .Hindi
Religion : Muslim
Declaration : I am keen to continue my career and prepare to work hard in order to achieve my organizational objectives and I hereby declare that the information furnished above is true to the best of my knowledge .
Date :
Place : Signature
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