Resume

Suraj Padhy

Room No **/*,

Ayyappa Chawl, Sanjay Nagar

Marol Pipe Line, Andheri (East),

Mumbai-400059

Email ID: adj9m1@r.postjobfree.com

Date of Birth: 16th May, 1994 Mobile: 810-***-**** / 902-***-****/ 986-***-****

OBJECTIVE:

Skilled Continuously achieving performance goals through enthusiasm, tenacity, and initiative, which complements knowledge and expertise in hospitality management. With an experience of 5 star hotel for more than 3.9 year and 2 contract with Viking ocean cruise

EDUCATIONAL QUALIFICATIONS:

COURSE

INSTITUTE

BOARD/UNIVERSITY

YEAR

PERCENTAGE

Bachelor in Hospitality Management & Catering Technology (B.Sc.)

Rizvi College of Hotel & tourism Management

Studies

Mumbai University

2013-14

B grade

H.S.C (commerce)

Shriniwas Bagarka (jr) college

Maharashtra Board

2010-11

60.00%

S.S.C

Shree Gauri Shankar Kedia English School

Maharashtra Board

2008-09

54.76%

INDUSTRIAL TRAINING:

“THE WESTIN MUMBAI GARDEN CITY “

Trained at “THE WESTIN MUMBAI GARDEN CITY “from 2nd MAY TO 30TH SEPTEMBER,2012 in all four cour department starting from Culinary department, to Housekeeping, Front Office, and Food & Beverage department

ACTIVITIES / REWARDS

·Ordering and maintaining the par stock for daily operation

·Guest handling & interacting with the guest for the feedback

·Preparation of menu like for Brunch

·Handling food operation for both A la Carte & Banquets

·Got promoted as “DCDP”

·100% attendance award from college

·Letter of appreciation for culinary department

·Certificate of training in Molecular Gastronomy by chef Aloysius Dsilva

·Certificate for Attended European cuisine Master class with Chef Nicolas Roma'n

·Certificate course in MS – CIT

WORK HISTORY

Viking ocean cruise 06th October 2019 – to till date

Ship assigned - Viking Sea

Planning for the whole cruise raw material, follow the usph protocol maintain the temperature control sheet for the raw material, maintain the temperature control log sheets of the cook food as per usph guidelines and carrying out out inspections of requisition and all the ordering

Viking ocean cruise 12th January 2019 – 11th august 2019

Ship assigned – Viking Jupiter (opening of the new ship)

Preparation of dishes and food preparations requiring basic culinary skills in any section of a kitchen operation,read understand and follow recipes, Be able to work in any section of a kitchen,Must have a confirmed culinary, effective tasks, work efficiently and productive, basic knife handling skills.

Accor Hospitality company

Brand - Sofitel Mumbai BKC 1st October 2018 to 31 December 2018

Maintains food preparation, garnishes menu items, including buffet preparation to current specifications of the restaurant. Ensures that the presentation, taste, texture and quantity are maintained to the standards laid by the restaurant. To assume overall responsibility in the Chef de Parties’ absence.

Intercontinental Marine drive Mumbai. 05th October 2015 –08th June 2018

(An Intercontinental hotel group 5-star hotel with 59 rooms)

Long and short (Gastro Bar)

Food production (DCDP) 01st of October 2017 – June 2018

Planning the operation for all the meal period, Handling the department and the team, Monthly training with the team, Planning work schedules for individuals and teams, Coach Servers to achieve the hotel standards, carrying out inspections of requisition and all the ordering, planning the roster. Visiting existing suppliers, and building and maintaining good relationships with them

Long and short (Gastro Bar)

Food production (commis 1) 05th of October 2015 – 30th of September 2017

Performed general maintenance, processed order, ensured a positive dining experience for guests, and handled complaints and concerns, Planning work schedules for individuals and teams

Harry’s India private Limited.5th July 2014 – 30th October 2015

(chain of restaurant)

Food production (commis 3)

Responsible for the operation for all the meal period, improving the coking skill, learning the different style of cooking, maintaining the checklist of temperature and hygiene process,

Maintain the cleanliness in the department

PERONAL INFORMATION:

FULL NAME : PADHY SURAJ SHIMANCHAL

GENDER : Male

MARITAL STATUS : Single

NATIONALITY : Indian

HOBBIES : Listening Music, dancing

LANGUAGES KNOW: English, Hindi, Marathi & Odiya

AREA OF INTEREST : Food production (culinary services)

Documents Details

INDOS NO : 18GL6768

Yellow fever sr.no :12768

STCW certificate : 185*********** and 181***********

Passport and Indian cdc is available

Past two contract appraisal are available

Contact this candidate