Anil Kumar Bhatt
PO BOX: - 201301
Mob. No. +971*********
Hygiene and safety
Time and relationship management
Inventory and cost control material management
Food preparation, sanitary handling, supervision and control
Rosters shift management, Customer delight
Working for CEDAR TREE Hospitality as a bakery and pastry chef. From December 20 to till.
May 2016 to till with jumeirah creek side hotel ID no 124707 till December 2019.
As junior sous chef bakery
Nov 2015 to April 2016 with Dubai Marine Beach Resort & Spa
As Baker Sous Chef
Oct 2010 to Feb 2015 with Park Hyatt, Dubai
As Baker Sous chef
Apr 2006 to Aug 2010 with Kempinski Hotel, Dubai
As Baker Chef de party
Sep 2000 to Jan 2006 with Hotel Grand Hyatt, Muscat
As Baker 2
Feb 1999 to Aug 2000 with Hotel Novotel, Muscat
As Pastry Cook
Sept 1995 to Jan 1999 with Hotel Le Meridien, New Delhi
As Commi 1
Successfully contributed in achieving below mentioned awards, being a key member of the team in Park Hyatt Dubai:
Bagged runner up position in Hyatt International World Wide as Best Business Hotel.
Park Hyatt Dubai listed as top hotel in middle east (2011 Gold list) by Condé Nast Traveler.
Top 10 Middle East Hotels (#1) – 2011 Readers’ Choice Awards – Condé Nast Traveler.
Recognized for delivering exceptional performance in bakery and confectionery.
Accomplished Firefighting course at Hotel Le Meridien, New Delhi.
Played a stellar role as a team member of professional chefs who registered their names in The Limka Book of Records for baking a cake weighing 7500Kgs.
Significantly contributed in achieving the Omani Award for Excellence 2000 tourism venture of the year.
Responsible for monitoring all functions of food production to achieve the optimum production and sanitation whilst ordering and monitoring all food and kitchen wares.
Establishing high quality service standards and ensuring strict adherence to quality systems/procedures in conformance to principal’s set of directions.
Developing and executing checks programs/facilities for compliance with policy, operating and financial standards, marketing promotions, facility design, food concepts and training programs..
Formulating and implementing strategic plans to enhance service quality standards & implementing strict measures in customer care procedures to optimize guest satisfaction & retention.
Observing, receiving, and otherwise obtaining information from all relevant sources and meticulously conducting hygiene inspection and conveying feedback to operating staff as well as supervisors for gaps in actual vs. standardized norms
Responsible for full production of bakery as well as communications with other departments accountability of supervising the department for administrative works, including costing, inventory, rosters and staff handling
EDUCATION AND CREDENTIALS
1995 Diploma in Bakery and Confectionery
Industrial training institute, Delhi, India
Date of Birth : 23.12.1970.
Languages : English and Hindi
Passport No : M4295138
Date of Issue : 16/12/2014
Date of Expiry : 15/12/2024
Place of Issue : Dubai (UAE)