Jagdish kumar aditya

A skilled professional dynamic Chef to whom plate is a canvas that can be used to display any number of creations…..he believes

a true Chef is a blend of artistry and craft. I know recipes does not work unless you use your heart.

RAJGAMAR, GAYATRI NAGAR DHENU CHOWK DIS: KORBA

CHHATTISGARH PIN CODE -495683

Contact No - +91-626*******

Alternate No –+91-848*******

Mail ID: -jagdishaditya52gmail.com

Employment Objective

Desire to expand technical knowledge and

Know in vast about the field of Food Production Department. Also eager to work

in an environment which will offer both challenge and stimulation with opportunities to increase knowledge, practical experience and responsibility with suitable levels of promotion

Personal Profile

Able to think clearly and carefully under pressure, take necessary action, use analytic measurement, experience and common sense to effect logical decisions. I am also conscientious, effective, reliable and hard working, relishing responsibly and involvement.

Job Description:

Providing proper training to junior chef

Controlling food cost on department

Controlling Wastages

Controlling hygienic standard followed in kitchen

A goal-oriented professional with nearly 10 year of experience in:

-Culinary Operations -F& B Production Operations

-Team Management -Quality Management

Presently working as CDP continental and Italian kitchen hotel silver oak bilaspur Cg

40 Keys

400 Cover Carnation Banquet hall

150 Cover Kesar Banquet hall

80 Cover Tulip Banquet hall

70 Cover Tamarind Oriental Restaurant

40 Cover Jawa multi Cuisine Restaurant

70 Cover Elygm Bar

The aananda imperial bilaspur as CDP Chef Continental & Italian 15 Feb 2016 to 2019

70 Keys

2000 Cover Diwan at Lawn

350 Cover Emperor Banquet hall

150 Cover Lincon Banquet hall

40 Cover Imperial Court

15 Cover Forum

70 Cover Gourmet Global Cuisine Restaurant

80 Cover Ozone Baar

30 cover The Café

Fitness Centre

Mercure Lavasa Accor Group of Hotels Maharashtra Pune as Continental

Commis I st 19 Dec - 2013 to 20 Sep -2015

150 Keys

5000 Cover International convention center

250 Cover Banquet hall

70 Cover Celebration Global Cuisine Restaurant

30 cover Café

The gourmet central siliguri as continentalcommis I st 15-May- 2013 to 30 Nov 2013

70 Cover Multi Cuisine Restaurant

COUNTRY INN & SUITES BY CARLSON JALANDHAR PUNJAB Commis II and III 2010 To 2013

After complate industrial Trainee & job trainee

COUNTRY INN & SUITES BY CARLSON JALANDHAR PUNJAB 2009 To 2010

70 Keys

1000 Cover Lawn

250 Cover mini Lawn

500 Cover Banquet hall

150 Cover ball room

50 Cover TT hall

80 Cover Mosaic Multi Cusine Restorante

120 Cover Oriental Kitchen Restaurant

150 Cover Big Shot Bar

30 Cover Café

swimming pool

Health Club

Spa & Beauty Parlour

PROFESSIONAL QUALIFICATION:-

Key Result Areasand policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Takes care of daily food preparation and duties assigned by the sous chef and Ex.chef to meet the standard and the quality set by the overall operation.

Follows the instructions and recommendations from the immediate sous chef and Ex.chef to complete the daily tasks.

Coordinates daily tasks with the Sous Chef. And Ex.chef

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

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

Ensure highest levels of guest satisfaction, quality,

Knowledge of all standard procedures

Establishing and maintaining effective inter-departmental working relationships.

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

Checks periodically expiry dates and proper storage of food items in the section.

Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to hotels service standards.

Carry out any other duties as required by management.

Contact this candidate