Food Safety Chef

Kirpal Singh Dafauti

Personal Details

Home Address: *** **** ** ********** *** Hartford

Mobile Telephone: 724-***-****)

Alt. Contact (U.S):

Email Address: ********@*****.***

Objective: Chef position at the hospitality industry where I can effectively utilize and develop my expertise in the culinary arts, along with my strong drive to provide quality customer service.

Work Experience

March.2019-Present. The Hartford club 46 Prospect Street Hartford CT,USA

• In charge of preparing all breakfast foods and

assembling dining area for breakfast buffet

• Responsible for the preparation and presentation of cold starters, soups, and main courses for the fine dining restaurant

• Assisting with all banquets and events

• Assisting Sous Chef in the management of kitchen

• Ensuring the quality of the food including standards of hygiene to be properly maintained

• Assisting other areas of the kitchen when required Feb.2017-feb 2019 Hilton hotel Hartford, 315 Trumbull Street,CT,USA

• Responsible for the preparation and presentation of cold starters, soups, and main courses for the fine dining restaurant

• Assisting with all banquets and events

• Assisting Sous Chef in the management of kitchen

• Ensuring the quality of the food including standards of hygiene to be properly maintained

• Assisting other areas of the kitchen when required Feb. 20016- Feb.2017 Double Tree Hotel, Pittsburgh, PA, U.S.A. A member of the Hilton Hotel family

http://doubletree1.hilton.com

100 seater fine dining restaurant, 50 seater Lounge Banqueting for 500

Position First Line Cook

Main Duties

• Responsible for preparing main courses, cold

starters, soups, and sauces for Jackson’s fine

dining restaurant

• Assisting with banquets and events

• Ensuring the quality of the food including the

standards of hygiene to be properly maintained

• Assisting with other areas of the kitchen as

required

March.2015- Feb.2016 The Merchant Tavern, Akron, 1824 Merriman Rd OH 44313

40seater fine dining restaurant, 50 seater bistro

Banqueting for 100

Position Line cook

Main Duties

• In charge of preparing all breakfast foods and

assembling dining area for breakfast buffet

• Responsible for the preparation and presentation of cold starters, soups, and main courses for the fine dining restaurant

• Assisting with all banquets and events

• Assisting Sous Chef in the management of kitchen

• Ensuring the quality of the food including standards of hygiene to be properly maintained

• Assisting other areas of the kitchen when required Renaissance Hotel, Oxford road Reading,UK

Position Food Production

Main Duties

• Responsible for all aspects of kitchen food

production line including sauces, vegetables,

roast, and pastry

• Responsible for the preparation of Indian and

Continental cuisine

• Ensuring the standards that the standards of

hygiene are maintained

• Assisting other areas of the kitchen when

required

Education:

08/2005 – 11/2007 City and Guilds Uk

City and Guilds NVQ Level III (F&B)

City and Guilds NVQ Level III (Culinary Arts)

08/2005 – 12/2007 Rai University, Haryana, India

B.A., Hotel Management

Awards and Certifications

02/2014 Food Safety Certified

Professional Skills

Other Skills: Guard card holder,Strong knowledge in Powerpoint, Word, Excel

Language Abilities: Fluent in English and Hindi, adequate in French References

Mr. Rick Davison Mr.Anthony .

Executive Chef Owner of Merchant Tavern

Double Tree Hotel Merriman RD Akron,OH

Pittsburgh, PA, USA Tel:330-***-****

Tel:(1-412-***-****

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