Chef de partie/ Demi chef de partie
Resume:
BHAWANI SHANKAR
PERMANENTADDRESS
ROYAL CRABBIEAN INTERNATIONAL
FLORIDA 33132-2096
Skype: bhawanishankar.saini1
E-Mail: adlif6@r.postjobfree.com
CAREER OBJECTIVE:
Pursue career development through working in a professional organization where in integrating resources of hands-on work experience, expertise and skills to assist the company in growth.
EDUCATION
Diploma in Food Science & Nutrition from Anand Institute of management science, Anand Gujarat India 2008-2009
B.A. From Rajasthan University in 2007-11
Sr. Secondary passed from Board of Rajasthan in 2007
Secondary Passed From Board of Rajasthan in2005
ACHIEVEMENTS
Third Prize in National Cadet Corps (NCC) India.
Second Prize in Inter School Hockey Competition,Rajasthan India.
EXPERIENCE DETAILS
No.
Position held
Name of Organization
Duration
Period
1
Line Cook
Royal Caribbean
1050 Caribbean Way, Miami, Florida
Sep. 2016 to Till date
2
Assistant Chef
Pehlivan Turkish Restaurant Madina Mall
DUBAI
23 Month
Nov.2014 to Sep.2016
3
Production
Associate
JA Ocean view Hotel
JBR Dubai
8 Month
March 2014 to Oct. 2014
4
Production
Associate
Four Point By Sheration Jaipur
Rajasthan
10 Month
Nov. 2012 to Aug. 2013
6
Commi 2
Hotel Piyush Palace Gujrat
Rajasthan
16 Months
July 2011 to Oct. 2012
Commi 2
Samod Palace Jaipur
Rajasthan
12 Months
June 2010 to June 2011
Commi 2
Raj Mahal Palace Jaipur Rajasthan
13 Months
May 2009 – March 2010
Industrial Training
Hotel Mansingh Jaipur Rajasthan India.
4 Months
Jan. 2009 – April 2009
Expertise
Asian cuisine / European cuisine / Italian cuisine
Turkish cuisine & Caribbean cuisine
Garde Manger
SKILLS
.
Managing work teams effectively while maximizing resources for greatestimpact.
Networking with suppliers for optimum product flexibility and research-orientedapproach
Managing recipe development, menu planning, and menu design functions for special events, which encompassed determining quality, hygiene, nutritional value, palatability, and cost for eachserving.
Handling all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management. Supervise and train Kitchenstaff.
Introducing cost control initiatives, which significantly reduced operatingexpenses.
Increasecustomersatisfactionlevelsthroughexceptionalrelationshipmanagementskills..
Establishing a solid, positive and productive working environment by understanding the role and needs of the staff members, while developing a skill-based team willing to practice a consistent and proactive approach towards continuous improvement on assignedareas.
PERSONAL DETAILS
HOBBIES
Playing Hockey, Cooking.
REFERENCES
Chef Sanjay Verma
Executive Chef
OM TOWER JAIPUR
Contact No: +919*********
adlif6@r.postjobfree.com
Place: JAIPUR Bhawani Shankar
Date:
Father’s name
: Mr. Maturam
Nationality
: Indian
Date of birth
: 8th Dec.,1987
Passport No
: T1468420
CDC No.
: MUM313478
Religion
: Hindu
Marital status
: Married
Languages known
: Good command in English, Hindi and some other regional languages..
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