Food Chef

Name: Prashant Singh

Address: A-***/A, I.T.I Sanchar Vihar, Mankapur, Gonda- 271308

Mobile: 953-***-****,805-***-****

E-Mail: *******************@*****.***

CAREER OBJECTIVE

To work in a challenging and friendly environment where my dedication and effort will play a role in contributing to the growth of the organization. I will always try to use my skills like honesty, loyalty and punctuality etc. I have exceptional food management skills, gastronomic knowledge, and knowledge of guest services. To utilize excellent culinary skills, competence in food preparation, and menu planning to provide excellent hospitality service.

CAREER ABSTRACT

From 19March’2018 till 24 December’2018 as CDP at FOUR POINTS BY SHERATON, NEW DELHI.

From July 2017 till 4th of March 2018 worked as a Demi chef de partie at JAYPEE PALACE HOTEL, AGRA

Two years of kitchen operational training programme from 15th of June 2015 till 30th June 2017 at JAYPEE PALACE HOTEL, AGRA.

CORE COMPETENCIES

1.Exceptional food management skills, gastronomic knowledge, and knowledge of guest services.

2.Managing various teams of cooks, maintaining kitchen inventory, making rules and regulations for cooking.

3.Innovative style of preparing different dishes, good sense of taste and smell, and making cost effective and quality food.

4.Hard work, diligence, and smartness, great organizational skills, and knowledge of menu preparation and cutlery setting.

5.To utilize excellent culinary skills, competence in food preparation, and menu planning to provide excellent hospitality service.

6.Exquisite customer service skill and maintain proper health standard .

PROFESSIONAL EXPERIENCE

Company- Four Points By Sheraton

State- New Delhi

Country- India Since March’18

Website:

Company Profile:Hotel Industry

Designation: CDP

Key Result Areas

1.Specialized in Indian Curries and Tandoor

2.Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

3.Coordinates daily tasks with the Sous Chef.

4.Responsible to supervise junior chefs or commis.

5.Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

6.Ensure that the production, preparation and presentation of food are of the highest quality at all times.

7.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

8.Follows good preservation standards for the proper handling of all food products at the right temperature.

9.Establishing and maintaining effective inter-departmental working relationships.

10.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

11.Checks periodically expiry dates and proper storage of food items in the section.

Company- Jaypee Palace Hotel

State- Agra

Country- India sinceJuly’17

Website:

Company Profile:Hotel Industry

Designation:DCDP

Key Result Areas

1.To monitor stock movement and be responsible for ordering on your section

2.To ensure minimum kitchen wastage.

3.To ensure knowledge of the product is maintained and communicated to all relevant personnel.

4.To learn and record skills and recipes from other members of the department

5.To report any maintenance issues to the Head Chef immediately.

6.To comply with all Goodwill policies and procedures to ensure that all statutory regulations are observed.

7.To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

8.To ensure all statutory regulations are adhered to, such as food hygiene policies

Company- Jaypee Palace Hotel

State- Agra

Country- India since June’15

Website:

Company Profile:Hotel Industry

Designation: K.O.T (Kitchen Operational Training)

Key Result Areas

1.Preparation of simple food items like vegetable preparation, salad, cold starters, etc.

2.Work according to established health and safety guidelines.

3.Keep the kitchen area and equipments clean and hygienic.

4.Keep a check on stock and order for replenishment as and when necessary.

5.Achieve performance goal and objectives said by the upper management.

6.Receive training and performs duties in several department such as purchase, finance, front office, sales, food and beverages,housekeeping and security.

7.Gained knowledge and experience required for promotion to management position under direction of experienced personnel.

ACADEMIC QUALIFICATIONS

Bachelors’ in BHMCT from Amrapali Group of Institutes, Haldwani, Nanital, India in July’2011- May’2015

Certifications/ Diplomas

Industrial training from JW MARRIOTT AEROCITY, NEW DELHI since June 2013 to October 2013.

Got various participation and appreciation certificates on conducting various programs and workshop in college.

Projects Handled

Monitoring portion and waste control to maintain topic margins of the particular assigned area.

Creating and helping the sous and head chef to develop new dishes and menus .

Achievements

Received training certificate for power and safety drill.

Got appreciation letter from the management for two times consecutive employee of the month.

REFERENCE AVAILABLE ON REQUEST

Name-Chef Satya Prakash

Designation-Sous Chef

Company-Jaypee Palace Hotel

State- Agra, Uttar Pradesh, India

Mobile No.- 779887369

Name-Chef Kushal Rawat

Designation-Master Chef- Continental

Company-Four Points By Sheraton

State- New Delhi, India

Mobile No.- 987-***-****

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