Curriculum Vitae

Hardik Hire

M-**/*** Vijay Nagar Harni Road

Vadodara. ContactNo: 909-***-****

E-mail: adkh9b@r.postjobfree.com

Objective:

To work in a creative and challenging environment, where acquired skills and education will be utilized towards progress while being innovative and flexible.

Professional Qualification:

Successfully completely American Hotel & Lodging Educational Institute (AHLEI) diploma from Gujarat Institute In Hotel Management (GIHM), VADODARA.

Educational Qualification:

Successful Completed SSC (10th STD) from GSEB (Gujarat Secondary Education Board)

Vocational Training:

Successful Completed 8 Days Training in food production & Food & Beverage Services Department Balaam Palace, Palanpur, Gujarat.since 11.11.2012 To 18.11.2012

Successful Completed 10 Days Training in food production & Food & Beverage Services Department Vaity Ropeway Resort. Saputara, Gujarat.since 21.12.2012 To 01.01.2013

oIndustrial Training:

Completed 5 months and 8 days Industrial training in Front Office, Housekeeping, Food & Beverage Service, Food & Beverage Production departments at Hotel Royal Orchid, Jaipur, Rajasthan.since 08.11.2013 to01.06.2013

On Job Training:

https://www.google.co.in/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwjHq9am9o3ZAhWJvY8KHaydASoQjRx6BAgAEAY&url=http://www.vclean.co/hotel-cleaning/&psig=AOvVaw2QT_KJFY8XKBgNXfCbGKGv&ust=1517890873287886

Completed 6 months job training in food & Beverage Production Department At Welcome Hotel Vadodara,,Gujarat since 21 feb 2014 to 21july 2014

Professional Experience:

I have been working as comi-3 Food and Beverage Production at GRAND MERCURE SURYA PALACE, VADODARA, since 7th July 2015. To 25th November 2017

I have been work as comi 2 food and beverage production at sayaji hotel vadodara .Since 27th November 2017

Job Description

Position Summary:

As a line chef, I am working on a variety of stations in a high volume kitchen environment. I am responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef.

Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. I am also assist to the Chef de partie (CDP) / Sous Chef to plan and prepare quality service for the food and beverage production department.

Duties and Responsibilities:

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

2. Working in the designated station as set by Executive Chef and/or Sous Chef.

3. Organise the assigned work area and efficiently put away orders.

4. Prepared food within recommended time frames to meet Guest expectations.

5. Operating kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

6. Producing quality product in a timely and efficient manner for the guests or staff.

7. Maintaining cleanliness, sanitation at the assigned work area.

8. Preparing and cooking all food items by the recipe and to specification.

9. Preparing ingredients for cooking, including portioning, chopping, and storing food.

10. Cooking food according to recipes, quality standards, presentation standards and food preparation checklist.

11.preparing seasons and cooks a with variety of meats,seafood,vegetable,soup,breakfast dishes and other continental items.

12. Washing and peeling fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.

13. Alos know required cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

14. Checking supplied & prep lists and ensures all items are prepped in a timely fashion.

15. Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

16. Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

17. Communicating any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

18. Serving food in proper portions on to correct serving vessels and plates.

19. Washing and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

20. Maintaining correct portion size and quality of the food to the hotel's standards.

21. Minimise waste and maintain controls to attain forecasted food cost.

22. Review status of work and follow-up actions required with the Head Cook before leaving.

23. Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

Excellent understanding of various cooking methods, ingredients, equipment and procedures.

Able to work in a fast-paced environment with speed and quality.

Great personal hygiene and grooming standards.

Able to communicate, read and write clearly and effectively.

Language Known:

English, Hindi, Gujarati & Marathi.

Hobbies:

Traveling & listening Music

Strength:

I am Physically Strong.

Skills:

Basic Knowledge of Computer.

Passion for the Culinary Arts.

Creativity.

Being a Team Player.

.

Passport no.

P6039007

Personal Details:

Father’s Name : Mr. Anil Hire

Gender : Male

Date of Birth : 30 Jul 1992

Place of Birth : Vadodara

Nationality : Indian

Hardik Hire Date:

Place: Vadodara

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