Chef Industrial Training

Curriculum Vitae

Name:

Ajay Singh Gaur

Address:

Village – Choila, P.O.- Mohabewala,

Dehradun, Uttaranchal.

Pin Code-248002.

Contact no.- +966********* E mail ID-- ************@*****.*** OBJECTIVE

More than 16 years of professional experience in Bakery and Patisserie. Exemplify leadership qualities and professionalism, baked by a consistent, verifiable record of achievement. Work Experience

kempinski Al Othman Hotel al khobar Saudi Arabia

Head Baker From March 2019 to till date

The Ritz Carlton Riyadh

Asst.Head BakerFrom Oct2016 to 31-12-2018

AIRWAYS HOTEL & RESIDENCES, PORT MORESBY, AUSTRALASIA Head Baker - at Airways Hotel from Jan 2014- July2015 Handling a team of 9 Jr Chef in Bakery and Deli KC (Italian Joint), Ensuring smooth operation. Junior sous chef- Was Working the Hilton Mayur Vihar New Delhi(Pre-Opening) From 14-Apr.2011 to Dec.2013 .

Sr.chef de partie pastry-the Sheraton palace Udaipur (Raj.) From 15-Sep-2010 to 30-mar-2011

Junior Sous-Chef pastry – THE KENILWORTH BEACH RESORT & SPA, Goa from 2nd Nov 2009 to 1st.sep.2010

Chef de partie –Jun 2008 TO 12-OCT-2009

The Oberoi Udaivilas Udaipur India which has been rated the best hotel in the world for the year 2007 by Travel and Leisure.

Demi chef de partie – May 2008 to Jun 2008

The Oberoi Udaivilas Udaipur India.

Commis – June 2005 to April 2008

The Oberoi Udaivilas Udaipur India.

Commis – October 2003 to May 2005

Shiv Nivas Palace Hotel (H.R.H.group of hotels) Udaipur, Rajasthan. EDUCATIONAL QUALIFICATION:

B.Sc. from Hemawati Nandan Bahuguna University of Uttaranchal, India (1999-2001). Diploma in Hotel Management from Trade wings Institute of Hotel management Dehradun, Uttaranchal

TRAINING:

Completed 24 weeks industrial training at “SHIV NIVAS PALACE HOTEL, UDAIPUR. DUTIES AND RESPONSIBILITIES:

Respective hygiene audit everyday as per HACCP standards. Making of duty rosters weekly and maintaining them. Responsible for ordering and receiving of all dry stores, perishables and general stores. Responsible for entire line setting before meal period. To plan and organize the team for future events and functions. Responsible for all bulk preparations.

To take care and utilization of all leftover foods and bringing new dishes in the menu. Entirely take care of kitchen in absence of Executive Sous Chef. ACHIEVEMENTS:

Awarded ( certified departmental trainer) certificate for Excellency in training by The Oberoi Udaivilas. Awarded an employee of the month certificate for April, 2007 by THE OBEROI UDAIVILAS UDAIPUR for hard work and enthusiasm.

Cross exposure in Tandoor section for 04 months for learning and support. PERSONAL INFORMATION:

DATE OF BIRTH : 05th December 1978

LANGUAGE : English, Hindi

FATHER’S NAME : Mr. Sohan Singh Gaur

HOBBIES:

Experimenting with new recipes to get best products.

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