CURRICULUM VITAE

RAGHUNATH SINGH RAWAT

E ***, Pocket No.-1, Mayur Vihar-Phase-1

New Delhi -110091

E-mail ID:adbbwv@r.postjobfree.com

Phone No: (M):813*******

(M):817-***-****

OBJECTIVE

To be a part of an organization where I am able to carve out a niche for myself, apply my talent and excel in my

career to make the best I can

EDUCATIONAL QUALIFICATION:

XTH from CBSE Board

XIITH from CBSE Board

2008

2010

PROFESSIONAL QUALIFICATION:

Degree in Bachelor of Science in Hospitality & Hotel Administration, IHM, GUWAHATI

Diploma in Bakery and Patisserie from IICA INTERNATIONL INSTITUTE OF CULINARY, NEW DELHI (First ever WACS (world Association chef societies) approved Culinary Institute.

2013

2014

INDUSRIAL TRANING EXPOSURE

2months of Vocational Training from LE MERIDIEN, NEW DELHI

( bakery department where I learnt all kinds of breads and dessert items)

4 months of Industrial Training from LE MERIDIEN, NEW DELHI.

1 Month of Vocational Training at Hotel CLARIDGES,NEW DELHI

F&B (PRODUCTION) – BAKERY

4 months of Industrial Training in Bakery from THE WESTIN, GURGAON.

(Was given the complete responsibility for bread baking section. Was

responsible for laying out breakfast buffet)

2010

2011

2012

2014

WORKING EXPOUSRE:

Mia&J BAKERY, Gurugram, Delhi (commi 1)

HOLIDAY INN,Arocity, new Delhi (commi 1)

JW MARRIOTT, Arocity, New Delhi (commi 1)

DELHI 66, Restaurant, New Delhi (dcdp)

3CAD hospalilty, New Delhi ( cdp)

2014-2015

2015-2016

2016-2017

2017-2018

2018_currently

CULINARY EXPOSURE

Some of the Bakery and confectionary items I am proficient in are as follows:

Breads:

Dinner rolls, Sandwich Breads, French Baguette, Variants like Tomato Bread, Oat and Fig Bread, Onion Cheese Bread, Garlic Bread

Italian Breads:

Pizza Base, Focaccia, Ciabatta

Mediterranean / Mid-Eastern Breads:

Pita

Cakes:

Variety of sponges and cakes

Basic Sponge, Genoise, English / Pound cake, Swiss Rolls, Muffins, Cupcakes, Eggless Sponge, Doughnuts

Pastries:

Sweet and Savory Short Crusts

Puff Pastries and variants viz. Vole-au-vent, cheese straws, French hearts etc.

Choux Pastry and variants viz. Éclairs, Prophet Rolls etc.

Sauces / Creams and Desserts:

Patisserie Cream, Vanilla Custard, Mousse, Soufflé, Crème Brule, Lemon Curd, Caramel Sauce

AWARDS & ACCOLADES:

Won the inter college Culinary Competition organized by Maggi, Nestle India held at AmityUniversity. Competed against 20 colleges.

Won the Vivek Singh Datta Culinary Competition Award at IICA, New Delhi judged by Chef Sushil Chug, General Manager, Country Inn & Suites and Chef Kushal Arora, Member Secretary Indian Culinary Forum I was awarded a CASH PRIZE OF Rs. 10,000/-

2014

2014

HOBBIES :

Playing Cricket and Football

PERSONAL ADDRESS:

Father’s Name

Permanent Address

Date of Birth

Sex

Languages Known

Mr.Umrao Singh Rawat

E196, Pocket No-1 Mayur Vihar-Phase-1, New Delhi – 110091

15thjune 1990

Male

English, Hindi.

DECLARATION

I do hereby declare that all the above information’s are true to the best of my knowledge

DATE:

PLACE: (RAGHUNATH SINGH RAWAT)

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