BAPI MANDAL

Nationality : INDIAN

Current Location : UNITED ARAB EMIRATES

Contact No : 00971- 567102360

EMAIL : admufd@r.postjobfree.com

OBJECTIVE:

To work for the best and perform well, to continuously learn in life and share the learning. To excel professionally ensure success of pears and the organization. Looking for more responsibilities and gaining advanced knowledge in the culinary fi

Application for the Junior Sous chef

EDUCATIONAL QUALIFICATION:

SECONDARY SCHOOL - 2002

WORK EXPERIENCE:

October 2011 TO PRESENT

Sr Chef de partie

Crowne Plaza Yas Island

Abu Dhabi, U.A.E

Report to chef de cuisine and executive chef

Worked in hot kitchen – continental

Responds to maining plaing or ordering and kitchen operation

Maintaining the food wastage and food cost and proper supervise about the good quality of the food and proper communication with the team make a standards of hotel and my work my junior chef better quality of work

Attending every day briefing make the weekly duty rota planing for new menu and costing and recipe of menu

AL HAMRA FORT HOTEL AND BEACH RESORT - RAS AL KHAIMAH, U.A.E

January 2009 to October 2011

COMMI -2

A five star property under Al Hamra Groups of Hotels and Resorts, The luxury hotel having 266 rooms and suites with 7 restaurants and bars, Le Chalet- a la carte restaurant, Al shamal- an all day buffet restaurant, Don Camillo- Italian, Al Jazeera- Lebanese cuisine, Club Malibu, Scirocco Bar, Seafood market- seafood restaurant and banquet- Al hamra Convention Center, which has a capacity for up to 1200 persons.

ROLES AND RESPONSIBILITIES

Report to Chef de partie, Sous chef

Working in main kitchen- Chinese, continental

Responsible to preparing food for a la carte, buffet

Responsible for preparing sauces and buffet set up

Maintaining the food hygiene and personable hygiene

Prepare all work station areas in advance of service.

Coordinated the cleaning schedule at the end of service and completed the spot check to ensure standards were maintained.

Indenting and maintaining the par stock levels of the store items.

Attend the daily and weekly team meeting.

Wastage control to control the food cost.

APRIL 2007 TO APRIL 2009

cook

CANA CATERING – DOHA, QATAR

ROLES AND RESPONSIBILITIES:

Report to Chef de partie,

Worked in hot kitchen – continental

Responds to preparing mise en place for following days

Maintaining the food hygiene and personal hygiene

Attending every day to improve the food quality

Responds to control the food wastage for food cost

APRIL 2005 TO APRIL 2007

COOK

THACKER CATERERS - MUMBAI, INDIA

ROLES AND RESPONSIBILITIES:

Report to Demi Chef de partie, Chef de partie

Worked in main kitchen- Continental

Preparing mise en place and maintaining the kitchen hygiene

MARCH 2003 TO MARCH 2005

Kitchen helper

KHASIYAT CATERERS - MUMBAI, INDIA

I have done Basic WSTC safety Training & course

.

PERSONAL DETAILS:

DATE OF BIRTH : 15.03.1986

NATIONALITY : Indian

LANGUAGES KNOWN : English, Hindi & Bengali

PASSPORT NUMBER : M 8954485

RELIGION : Hindu

MARITAL STATUS : Single

PERMANENT ADDRESS : VillGhagharchar, PO Hanskhali, PS Hanskali,

Nadia 741505, West Bengal, India

I hereby declare that all the information given by me is true to the best of my knowledge.

BAPI MANDAL

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