https://www.linkedin.com/in/saurabh-sharma-aaa****8/

Saurabh Sharma

**-*, *** **** *****

Satbary road,

Kanpur (UP).

+917*********

E-mail

adisu4@r.postjobfree.com

Skype id

adisu4@r.postjobfree.com

ABOUT ME

A calm, pleasant, helpful and

hardworking individual who has a

passion for great food and enjoys

cooking mouth-watering dishes. A

hard-working culinary associate

with an upbeat and positive

attitude, who is passionate about

food and quality. Having a good

team spirit, deadline oriented

and able to efficiently manage

kitchen operations. Fully aware of

health and safety issues and

compliant with the regulatory

requirements for food handling,

sanitation, and cleanliness.

Ready and qualified for the next

stage in a successful career and

currently looking for a suitable

chef position with an ambitious

and exciting company for my

personal as well as professional

development.

SAURABH SHARMA

MULTI - CUISINE CHEF

EXPERIENCE

(June 2018 – present)

Sous Chef

(Royal Caribbean Cruise Line)

• To effectively control the food production giving maximum quality and yield.

• Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Company.

• Liaison between Restaurant, and Conference & banqueting personnel is particularly important.

• To ensure that all maintenance requests are reported to the Maintenance Department on discovery in order to correct immediately. Accurate records to be kept.

• To constantly check quality and quantity of food going out of the kitchen.

• To ensure that each section is manned efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability.

• To order and purchase the hotel's food requirements in an economical manner.

• To achieve the best gross profit levels in relation to budgets and turnover.

• Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labelling. Maintains USPH/FDA standards

• Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues • Responsible for accuracy in daily inventories and requisitions.

(Dec 2016 – May 2018)

Junior Sous Chef

(Devyani Food Industry)

• To effectively control the food production giving maximum quality and yield.

• Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Company.

• Liaison between Restaurant, and Conference & banqueting personnel is particularly important.

• To ensure that all maintenance requests are reported to the Maintenance Department on discovery in order to correct immediately. Accurate records to be kept.

• To constantly check quality and quantity of food going out of the SKILLS

WORK

Western Cuisine

Italian Cuisine

Menu Planning

Costing

MS OFFICE

Indian Cuisine

PERSONAL

COMMUNICATION

ORGANIZATION

TEAM PLAYER

CREATIVITY

SOCIAL

LANGUAGE

ENGLISH

HINDI

kitchen.

• To ensure that each section is Maintain efficiently and that the Chefs de Partie, Commis Chefs & Kitchen Porters are working to the best of their ability.

• To order and purchase the hotel's food requirements in an economical manner.

• To achieve the best gross profit levels in relation to budgets and turnover.

(Dec 2015 – Aug 2016)

Chef Tournant

(Norwegian Cruise Line)

• Ensures all food is prepared fresh and is of the highest quality

• Strictly adheres to all recipes, methods and instructions from supervisor

• Maintains an organised and efficient flow of production, with regards to changes in forecasts and menus

• Maintains and reports waste log to supervisors on a daily/weekly basis

• Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labelling • Maintains USPH/FDA standards

• Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues • Responsible for accuracy in daily inventories and requisitions

• Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories

• Communicates with the Food & Beverage team in regards to special events, changes in forecasts, etc.

• Keeps Executive Chef, Chef’s Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members

• Communicates with other departments to adjust production for joint product needs

• Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production

(Jan 2014 – Nov 2015)

Chef de Partie

(The Oberoi, Guru gram)

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

• Coordinates daily tasks with the Sous Chef.

• Responsible to supervising junior chefs or commis.

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

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

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

• Personally responsible for hygiene, safety and correct use of equipment and utensils.

(Sept 2012 – Jan 2014)

Commi – 2

(Marriott Hotel & Resort, Jaipur)

• Provide the highest and most efficient level of hospitality service to the hotel guests.

• Works in the designated station as set by Executive Chef and/or Sous Chef.

• Able to organise the assigned work area and efficiently put away orders.

• Able to produce quality products in a timely and efficient manner for the guests or staff.

• Responsible to maintaining cleanliness, sanitation at the assigned work area.

• Responsible for preparing and cooking all food items by the recipe and to specification.

• Prepare ingredients for cooking, including portioning, chopping, and storing food.

• Prepare all menu items by strictly following recipes and yield guideline.

• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

EDUCATION

(June 2009 – May 2012)

B.sc in Hospitality & Hotel Administration

(Institute of Hotel Management, Catering Technology and Applied Nutrition, Goa)

• The program is jointly offered by the National Council for Hotel Management and the Indira Gandhi National Open University.

(May 2015)

Standards of Training, Certification and Watch-

keeping for Seafarers

(Amer Maritime Training Academy, Kanpur)

• This program is about basic knowledge of personal survival technic, first aid, safety and fire fighting

AWARDS

• Winner of Indian chef competition AAHAR 2015

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