Industrial Training Chef

CURRICULUM VITAE

NAME: MR. AJAY PRAKASH KOTHARI

CURRENT ADDRESS: DHERADUN.INDIA

EMAIL: *************@*****.***

MOBILE: +918*********

CAREER OBJECTIVE:

I am fit and strong with the ability to work hard and with potential where I can put my skills and talents at work. I am bringing to your attention my capability to improve your company growth for a better tomorrow. I hope to reach my goal in highly efficient and professional manner, hardworking with full initiative and success and also to gain more knowledge and to obtain a position in a company that will enhance my talents and skills and to be an effective individual that can contribute talents and skills for the company’s success and progress.

PERSONAL PROFILE:

NATIONALITY : INDIAN

AGE : 28 YEARS

DATE OF BIRTH : 09th JUL 1991

MARITAL STATUS : SINGEL

PASSPORT DETAILS:

PASSPORT NO : M5622795

DATE OF ISSUE : 06/01/2015

DATE OF EXPIRY : 08/01/2025

PLACE OF ISSUE. : DEHRADUN UTTRAKHAND (INDIA)

LANGUAGE:

GADWALI: MOTHER TONGUE. HINDI: EXCELLENT. ENGLISH: NORMAL

EDUCATIONAL QUALIFICATION:

HIGH SCHOOL FORM T S MEMORIAL, ALIGARH UTTAR PRADESH (INDIA)

DIPLOMA IN HOTEL MANAGEMENT FORM RIMT, DEHRADUN 1 YEAR 4 MONTH DIPLOMA WITH 6 MONTH INDUSTRIAL TRAINING

ADDITIONAL QUALIFICATION:

6 MONTH COMPUTER BASIC TRANING FROM. ( HIND COMPUTER EDUCATION HARIDWAR) UTTRAKHAND

TRAINING OF FOOD & HYGIENE, FROM (T. L.C) DOHA-, LLC. QATAR

H.T.C.W OCEANIC MARITIME ACADEMY DEHRADUN UTTRAKHAND INDIA

1. PERSONAL SURVIVAL TECHNIQUES. FROM (SCHOOL OF SYNERGICT STUDIES)

2. PROFICIENCY IN PERSONAL SAFETY AND SOCIAL RESPONSIBILITIES.FROM (SCHOOL OF SYNERGIC STUDIES)

3. ELEMENTARY FIRAST AID. FROM (SCHOOL OF SYNERGIC STUDIES)

4. FIRE PREVENTION AND FIRE FIGHTING.FROM (G.E.T. MARITIMR TRANING INSTITUTE)

WORK EXPERIENCE:

LEVATIO HOTEL. MUSCAT,OMAN 02 October 2O18 ( C.D.P )Oct 02th2018 to 12july2020

ROBINSON MALDIVES (BRAND OF TUI GROUP) Robinson (D.C.D.P) JUN-23th 2017 TO JULY- 10th 2018

MELIA HOTELS INTERNATIONAL DOHA QATAR (D.C.D.P) NOV-05th 2015 TO JUN-08th 2017

RADISSON HOTEL HYDERABAD, INADIA (CALSONE GROUP HOTELS) (COMMIES – I) OCT-10th 2013 TO JUN-02th 2015

TAJ GATEWAY HOTEL JODHPUR INDIA (COMMIES-III) JUN-10th 2011 TO JULY- 15th 2013

CLUB MAHINDRA MUSSOORIE UTTRAKHAND INDIA (INDUSTRIAL TRAINING) DEC-2009 JUN-2010

AWARDED:

ASSOCIATE OF THE MONTH OF OCTOBER, 2014 (REDISSON HOTEL)

ASSOCIATE OF THE MONTH OF MARCH, 2016 (MELIA HOTEL )

CAPABILITIES:

Adaptive ability and Fast Learning attitude

Sincere

Hardworking

Leadership skills

Make use of every opportunity provided.

Willing to accept new challenge

Work efficiently as an individual or a team player with a good sense of responsibility.

Effective communication and interpersonal skills. Self- motivating.

Willing to work long hour & able to work under pressure.

Proficient in cooking all kinds of dishes such continental. Indian & Arabic.

CULINARY SKILLS:

Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, roasting, Grilling, boiling, and frying meats, fish, vegetables, and other foods oven record of garnishing, arranging and serving food to patrons knowledge of checking freshness of raw food and ingredients before cooking

PERSONAL PROFILE:

Friendly appearance and pleasant outgoing personality

Leadership and Team Co-Ordination

Excellent professional and analytical skills to solve complex problems combined with an integrated thinking approach towards developing solutions.

Brilliant ability to take difficult decisions independently and to believe in my own self.

Excellent communication skills together with a positive approach towards challenges, additional responsibilities and changing demands

Blessed with marvelous written and verbal communication and convincing skills; both in English, Hindi, Nepali, Punjabi.

Self-motivated, dedicated, energetic, sociable and productive in a variety of environments with different types of people

Abilities to work independent and ‘drive’ to fulfill tasks under tight schedule

Remarkable time management skills.

Proven Negotiation skill.

Excellence in Analytical and Organizational Skill.

RESPONSIBILITIES:

To maintain a high standard as specified work in accordance with the Head Chef’s instructions.

To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your, Sous Chef or the Executive Chef.

To aid in achieving food cost, kitchen standard and overall objectives and helping Commies Chefs learn to improve their ability.

To keep high standards of personal hygiene, clean uniform and overall camaraderie.

To keep high standards of cleanliness on section were employed, also to assist in any job regarding hygiene, cleanliness asked for by Sous Chefs/ Executive Chef.

To be fully aware of all the Health and Safety at Work regulations in accordance with H.A.S.A. W. Act 1974 and Hygiene regulation Act 1971.

To be fully aware of all hygiene control and chemicals uses at Clive den.

To have full knowledge have and be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction.

Achieve the objective of being a market leader in the luxury hotel sector.

To have a committed approach to the development of creative service in the kitchen.

To comply with all Hotel and Company poli

Date:

Place: (AJAY PRAKASH KOTHARI)

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