Commis 2

DEVANSHU BHATIA

Email: *******@*****.***

Mobile: +91-887*******

Nationality: Indian

Age: 21 years

Academic Qualifications

Course School/college Board/university %

B.S.C Culinary

Studies

D.Y.Patil School of Hospitality &

Tourism Studies

D.Y.Patil University 79%

H.S.C Jai Hind College Maharashtra board 56%

S.S.C The Don Bosco High School Maharashtra board 66% Participation/workshops:

• Attended a workshop on Basics of Chocolate by Chef Davide Canazi

• Attended a workshop on Italian Cuisine by arranged by the Italian consulate

• Attended a conference on Bakery arranged by D.Y.P.S.H.T.S Skills:

• COVID-19 trained by Grand Sierra Resort to ensure all health protocols are followed appropriately

• Capable of preparing dishes in various proportions

• Ability to handle various ingredients while following exemplary sanitization and food safety protocols.

• Good communication & time management skills and a team player

• Basic knowledge of food styling, food photography. J1 Internship experience: United States of America Sun Valley Resort, Idaho:

The RAM Fine Dine restaurant Jul-2019 to Nov-2019

- Worked as a pantry cook at the Fine Dine restaurant of the resort.

- Was responsible for handling the pre-open preparations, Salads, Desserts and Appetizers on the pantry line

- Assisting the Sous-Chef in line check, walk-in checks and understanding the broader functioning of a Fine Dine Restaurant and ensuring appropriate inventory Grand Sierra Resort, Nevada:

California Pizza Kitchen Nov-2019 to Jul-2020

- Worked on pantry at CPK for 6 months and was responsible for opening, closing and setting-up of line

- Was responsible for independently cooking and plating various American Salads & Appetizers as per the high standards set by CPK even during busy hours

- Was responsible for Production control and help ready the line for the second shift of line cooks

- In-charge of grilling Chicken for the entire restaurant including for pantry, sauté and pizza use

- Worked in multiple shifts including opening & closing throughout the tenure at CPK

- In-charge of supervising, teaching & grooming new joinees and help them understand the nuances of kitchen and broader functioning of the restaurant

- Got opportunities to come up with various unique and innovative Desserts plating

- During the last 3 months assisted other team members and Head-Chef with various ad- hoc requirements relating to grill, sauté and fryer to gain exposure to different stations

- Helped the Banquet team of Grand Sierra Resort on various occasions

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