JEEWAN KUMAR

S/o Jagdish Ram

P/O – Dharamsal Mahantan

Vill – Chambi, Distt – Una,

Himachal Pradesh.

Mob. No: +919*********

admrwq@r.postjobfree.com

Specialization

BAKERY & CONFECTIONARY

Have good hands on experience in Indian and Continental food.

Work Experience

Presently running my own business

Worked with Hotel BEST WESTERN MERRION as sous chef from 4th april 2011.( Being over all incharge in the kitchen. )

Worked with “HOTEL MARINA, Agra” (Formerly known as HOTEL HOLIDAY INN, IHG Group) as junior sous chef from 24th December 1999 to 24th march 2011. (Being overall incharge of the kitchen.

Worked as an Assistant Pastry Chef with “Little Chef Bakery and Restaurant,” Bahrain from Aug 1997 to Oct 1999.

Huge experience as Chef (Pastry) in restaurant environment.

Excellent in budget judgment for baked goods and other.

Prepare baked goods like pastries, cookies, puddings, muffins, and breads.

Capable to guess all goods required to do a pastry.

Able to plan the menu and the pairing of foods and desserts.

Adapt new recipes and new concepts.

Worked as a Baker and Confectioner Commis – II with “The Ambassador Hotel” (Taj Group of Hotels) New Delhi from Jan 1995 to July 1997

Worked as an Apprentice with Park Hotel, New Delhi from 1992 to 1994

Reporting to: Executive Chef.

CORE COMPETENCIES

Recognized throughout career for being a visionary Chef leveraging in depth knowledge of the market place and the competitor landscape to significantly increase revenue and operational efficiency.

Solid organizational, communicational and team building skills.

Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in culinary art such as food preparation, menu development, event planning and inventory purchasing/ control.

Results driven with extensive and solid expertise in the areas of restaurant management, cooking, hospitality and conflict management.

Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness and resolving various issues in a timely manner.

Proven ability to effectively handle multi task levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation and development.

Demonstrate knowledge and experience in diverse range of cuisines.

JOB DESCRIPTION

Ensure efficient operation of food in all Banquet areas, with special events planning .

Analyze food cost and work on cost reduction measures with quality of food production.

Manage within set budgets

Provide training to staffs with training analysis in order to maintain quality of food products and complete customer satisfaction.

Responsible for stock taking, inventory, food Rotation and overall Kitchen management.

Menu planning, Food Presentation, Ensuring Cleanliness, Sanitation and hygiene as per (H.A.C.C.P.)

RESPONSIBILITIES

Discussed on menu planning and pairing of desserts with other chef.

Carried out various tests on new pastry and dessert recipes.

Responsible for various apprentice and goods required in kitchen.

Responsible for menu ideas, concepts and costing.

Handled all work in given time and budget.

Responsible for the quality and presentation of food leaving the station.

Helped Head Chef in their work and increase of personal knowledge.

ACHIEVEMENTS

Won bronze medal in All India Competition organised by Taj Group of Hotels,

New Delhi.

Joined Mexican and Thai food festival in Holiday Inn Agra.

Educational Qualification

Passed Intermediate from Himachal Board, Dharmshala 1992.

Personal Details

FATHERS NAME : SHRI. JAGDISH RAM

DATE OF BIRTH : 18th Sept, 1971

NATIONALITY : Indian

RELIGION : Hindu

MARITAL STATUS : Married

PRESENT ADDRESS : P/O – Dharamsal Mahantan

Vill – Chambi, Distt – Una,

Himachal Pradesh.

PASSPORT NO : F4536518

Date :

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