Sumit kumar

Mobile NO 886*******

E mail id adie5h@r.postjobfree.com

Career/ Obecjective

To opinion a position of responsibilities in an, Organization and to import my outmost skills, Anilities sincerity and to justice to my jobs.

Professional/ Qualification

One year’s Diploma in Bakery &Confectionery. From Delhi Institute Hotel Management in India, (July 2003 to Aug 2004).

DONE BASIC FOOD HYGIENE TRAINING by TUV Middle East U.A.E.

Working /Experience

PRESENT WORKING from (DEC 2016)

Work as a PASTRY CHEF “Epicure Frozen Food & Beverages Private Limited”

Hold meeting with colleagues in the pastry to inform of what had been

Communicated in the chef meeting.

Constant improvement of presentation and preparation of plated dessert and

Buffet setups, while keeping consistency.

Plain dessert menu and compile recipe for food tasting to be approved.

Flexible working hours hands on patient people’s person and very service

Oriented

Strong personality who foster good team working reactions.

Handling of the fully implemented HACCP guidelines as well as general health &

Safety in the workplace

Managing the pastry team.

From (JULY 2016 to Dec 2016)

Work as a “PASTRY CHEF “Eagle Peak Garam Chai Pvt .Ltd”

Direct and assist stewards in order to make clean up a move efficient process.

Observe surround, to make safer yourself and others,

Inspect the cleanliness and working condition of all tools equipments and

Supplies, ensure everything complies with standards,

Inspect the cleanliness and organization of the work station, rectify and

Deficiencies, maintain thought out the shift.

Establish priority items for the day.

From (APRIL 2015 to MAY 2016)

Work as Chef De Partie “ARTUSI RISTORANTE BAR”

Artusi Risorante e Bar Award winning restaurant in Delhi

Responsible for to handle the operation for lunch and dinner

To adhere to budget for the department and minimize wastage on a daily basis

Its fine dining restaurant having 35 covers.

From (June 2014 to March 2015)

Work as a Chef De Partie

“DELHI INSTITUTE OF HOTELMANAGEMENT & CATERING TECHNOLOGY”

Highly creative dessert patisserie and Chocolate work planning & evolving menus

Standing recipes ensure

Organization standards of food Quality Hygiene preparation in the kitchen.

From (March 20013 to Oct 2013)

Work as a Chef De Partie “CAKE SQUARE”

Basically pastry and cakes out let

I am making different types of cake oriement cakes different type pastry macrons fondant cake different types of breads chocolates cookies etc...

From (Dec 2011 to Jan 2013)

Work as a Demi Chef Di Partie “HOTEL One & Only Royal Mirage, Dubai”.

A HACCP Certified Hotel,Has successfully completed a programmed on Food Hygiene certified by Diverse InternationaL

Responsible for to handle (alone) the operation for the dinner “FINE DINING”

Restaurant “CELEBRITIES” having 80 covers.

Also responsible for the overall operation in the Pastry and Bakery.

To adhere to budget for the department and minimize wastage on a daily basis.

Ensure consistency with the quality of all dishes and compliance with Brand Standard.

From (Nov 2009 to Oct 2011)

Work as a Commie “HOTEL TAJ PALACE HOTEL DUBAI”

A HACCP certified hotel

Has successfully completed programmed on food hygiene certified by diverse international.

Responsible for to handle the operation for the dinner Fine dining restaurant “sakura” having 50 covers.

Also responsible for the overall operation in the pastry and bakery.

To adhere to budget for the department and minimize wastage on a daily basis ensure consistency with the quality of all dishes and compliance with brand standard .

From (Oct 2007 to Oct 2009)

Work as a Commie “Hotel Eros Shangri _La hotel NEW DELHI”.

Was responsible for supervising and to handle the desserts of

“ALA CARTE L/D” restaurant “Café Uno”, best restaurant in the city

Was also responsible for the overall operation in the Pastry and Bakery.

Has been consistently good in fulfilling the guest needs always.

FROM (JULY 2005 TO AUG 2007)

Work as a Commie “HOTEL ESSEX FORM PVT LTD NEW DELHI.”

Also responsible for the overall operation in the Pastry and Bakery.

To adhere to budget for the department and minimize wastage on a daily basis.

Ensure consistency with the quality of all dishes and compliance with Brand Standard.

Job Profile/Skills

To control the quality and quantity of the ingredients suggest modification or other ingredients to be used which may yield a better profitablility

Ability to examine products for quantity and freshness.

Great attention to detail and creativity.

Good hygiene knowledge .demonstrated ability in interact with customers, employees and parties that rejects and the company.

Willingness to replenish professional knowledge, cake decorating skills.

Stable and progressive history strong work ethic.

Ability to follow a production schedule and prioritize tasks.

Strong and interpersonal conflict resolution skills.

Date (sumit Kumar)

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