CURRICULUM VITAE

RIZAVAN ALI BAEG

R/o Street No. 7 Near Badi Masjid

Jamalpur, Aligarh (UP) India

Cell: +91-766*******

Email: adn7tc@r.postjobfree.com

I have 10 years of experience in making delicious healthy dishes in star hotels and leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.

OBJECTIVE:

To utilize my abilities and experience of managing a team making special variety dishes of different places in a professional rewarding environment.

EDUCATION:

High school from U. P. Board in the year 2006.

Intermediate from U.P. Board in the year 2008.

B. A. (ECONOMICS) from distance education, sikkim University 2017.

PROFESSIONAL EDUCATION:

One and Half year Diploma in Food Production from food Craft Institute, Affilited by pusa institute AMU Campus, Aligarh in 2009-10.

Training: - Six Months in Hotel The Piccadily, Lucknow F&B Production Department 1st June, 2010 to 30th November, 2010.

Achievements and skills:

Have the ability and experience to prepare quality variety dishes in the stipulated time.

Have expertise in variety of techniques in cooking to prepare healthy tasty dishes.

Have excellent managerial ability and have managed various teams with great efficiency.

Have experience of managing all operations related to dish in star hotels.

Have also trained team mates, by conducting practical and training cooking classes.

Have got many appreciation and certification, for making excellent new delicious dishes.

STRENGTHS:

Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.

Efficient in making different delicious menu charts to attract customers.

Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers.

SPECIALIZATION:

South indian & indian curry

WORK HISTORY:

1.Job Training, Hotel The Piccadily, Lucknow F&B Production Department 22 Dec., 2010 to 31 Dec., 2011.

2.Working F&B Production Department from as a commi- III Hotel The Piccadily, Lucknow 1st January, 2012 to 7th April,, 2012.

3.Working F&B Production Department as a commi-II at Hotel Radisson Blu Greater Noida from 17 April, 2012 to 17 September, 2013.

4.Working as a commi-lI in F&B Production Department at Leonia holistics destination Hyderabad, India from 18th December 2013 to 10 December 2014.

5.working as a D CDP, F&B Production Department, at clarks amer hotel jaipur, india 26 December 2014 to 12 september, 2016.

6. working as a Demi chef de parti, F&B Production, at Radisson blu dwarka new delhi

19 september 2016 to10 November, 2017.

7. working as Chef de parti, f&b production, at hotel Clarks amer jaipur, 13

November 2017 to 12 November 2018.

8. Presently working as senior chef de parti, f&b production, at hotel Clark's Amer Jaipur,

13 November 2018 to till date.

PERSONAL DETAILS

Date of Birth

:

10 September, 1990

Father’s Name

:

Mr. Ehtsham Ali Baig

Gender

:

Male

Marital Status

:

married

Nationality

:

Indian

Passport No.

:

L-4197103

Strength

:

Hardworking & Moral Character

Hobbies

:

Cooking Food, Music & Playing Cricket

Date (RIZAVAN ALi BAEG)

Place: Aligarh, Uttar Pradesh, India

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