PO BOX *****
West bay Doha Qatar
Email - email@example.com
OBJECTIVE: Seeking a position as a sous chef where I can contribute to its development using my gastronomic knowledge and organizational skills which will help contribute to the hotel’s kitchen services extensively
■ Creative Menu development ■ Staff leadership and Training
■ Food and Kitchen safety ■ Special Event planning
■ Cost containment and Reduction ■ Purchasing and Inventory Control
■ Team work and positive Attitude ■ Customer satisfaction
Nov2014 TO till date
ST. REGIS HOTEL DOHA QATAR AS A SOUS CHEF
Nov2014 TO Nov.2019
ST.REGIS HOTEL DOHA QATR (Marriott group) AS A JUNIOUR SOUS CHEF
NOV2013 TO 2014
ST.REGIS HOTEL DOHA QATAR STAR WOOD GROUP OF HOTELS CHEF DE PARITIE
Nov.2011 to 28 Nov2013
CITY SEASONS HOTEL MUSCAT (OMAN) AS A CHEF DE PARITIE
Role & Responsibility:
looking after day to day kitchen operation. Ensuring maximum guest satisfaction. Consistent with Hotel standards, through planning, organizing, directing and controlling the kitchen operation and administration.
To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies. To maintain the daily Log book. Attend weekly Food & Beverage meeting and Daily operation meeting. To maintain outlet communication board, planning weekly roster, conduct monthly staff meeting and yearly staff performance appraisal.
Correct stock rotation and minimization of wastage. Looking after daily Meat, Vegetable, Fruits and store requisition according to kitchen operation. Supervising kitchen staffs for preparation and making sure that the job are performed in very hygiene condition.
Well exposed and experience in International cuisine and various kind of banquet such as a set menu, buffet, silver service & cocktail party act.
MAY 2007 TO 19NOV.2011
METROPOLITAN HOTEL DUBAI AS A CHEF DE PARTIE
Role & responsibility:
Responsible for preparing and presenting of ala carte and fine dining restaurant and assisting with banquet. Ensure that the standards of hygiene are maintained and improved where possible. Training and development of commis chefs. Insuring correct stock rotation & minimization of wastage. Assisting other areas of the kitchen when require
METROPOLITAN HOTEL AS A DEMI CHEF DE PARTI
01Apr. 2004 TO Oct.200
METROPOLITAN HOTEL DUBAI AS A COMMAI -I
1ST JAN.2003 TO 20 mar.2004
JAI MAHAL PALACE HOTEL JAIPUR INDIA TAJ GROUP OF HOTEL AS A TRAINE CHEF
Underwent a six month in Industrial Training in the Food Production department in K.K.ROYAL DAYS INN (Days Inn Group) Jaipur-Rajasthan- India
Date of Birth : June22 ‘1979
Marital Status : single
Language : English - Hindi
Nationality : Indian
Interest& Hobbies : Cooking & Music
Passport Number : L 3319873
Date of Issue : 15/07/2013
Date of Expiry : 14 /07/2023
Place of Issue : Muscat Oman
B.SC.( Agriculture Faculty) Birla constt collage Srinagar Garwhwal Uttaranchal India
Higher Secondary from (U.P Board) India ‘1998 with 2nd division.
Diploma in Food Production from THE HOTEL SCHOOL Jaipur - Rajasthan – India.
Diploma in Food Production from EDUCATIONAL INSTITUTE OF THE AMERICAN HOTEL & LODGING ASSOCIATION. Jaipur - Rajasthan – India.
Underwent a six month in Industrial Training in the Food Production department in K.K.ROYAL DAYS INN (Days Inn Group) Jaipur- Rajasthan- India
Johnson Diversey Gulf FZE Basic Food Hygiene Training
Telephone Skills Training
Leadership and Motivation Training
Handling Complaints Training
Received star of month of September 2015
Received BEST EMPLOYEE award in the month of March ‘2007
I hereby declare that the above information’s are true and correct to the best of my knowledge and belief.