CURRICULUM-VITAE

DIGVIJAY BISHT

Contact No. : +918*********

Email ID- adnxuj@r.postjobfree.com

- adnxuj@r.postjobfree.com

P. Address: 94/31 Pushp Vihar, Training Center

Dharampur, Dehradun (Uttarakhand)

Pin code. No. 248001

CAREER OBJECTIVE

To work in a hotel industry where I am able to contribute to myself profitability with my skill and in turn get an opportunity to gain exposure and expertise that would help me to build a strong and successful career.

Key Skills -:

Achieves food margin

Leadership.

Delivery of Food Service

Systems Compliance

Delivers Company Standards

Personnel Skills

Job Profile

Achieves Food Margins

All kitchen staff to be trained on dish specification and how to achieve food margins

Orders of food stock appropriate to sales levels and not over ordered

All sub standard food is returned with the appropriate paperwork and the

Supplier contacted. Supplier issues to be cascaded to senior managers.

All deliveries to be checked and signed for by the Head Chef or manager where this is not possible a record must be placed onto the delivery note

Prepares food for service appropriate to sales levels

Controls wastage and records / reports all wastage

Only nominated suppliers used via PLOFs and petty cash purchases are minimum to zero

All invoices processed weekly and accounted for staff Food policy is followed with no unauthorized food leaving the kitchen

Dishes are to specification with no over portioning

Keeps within budgets set for ordering.

All stock is secure and no loss of stock

Stock rotation is followed and all store rooms/ fridges and freezers are in order

Monitors & controls stock levels daily, weekly and monthly ensuring there are no shortfalls

Queries and issues relating to dishes, menus and suppliers are cascaded to the

Leadership

Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits

Leads by example, setting the pace and standards.

Train and develop the team to deliver food to specification and therefore exceed customer s expectations.

Praise and recognize good performance.

Deal with poor performance through informal reprimands and where necessary the

company disciplinary procedure in conjunction with the GSM.

Pro-active in problem solving.

Verbal communication is key to the Head Chef especially during peak business

Communicate via team meetings, one to one meetings, training sessions, notice boards and written.

Communicate a vision of success which the team want to be part of

Manage the day to day food administration ensuring systems compliance

Delivers Company Standards

Deliver the company kitchen standards as identified on Kitchen Audit.

Implement and ensure the company Health & Safety Policy is met at all times

this includes the training of all kitchen staff.

Comply & implement all Health and Safety and Food Hygiene requirements.

Ensure temperature records and food labeling are maintained and up to date

Ensure the kitchen is clean and hygienic, making sure cleaning rotes are adhered

to and records kept

Ensure all food is served to specification.

Ensure the kitchen uniform and personal hygiene requirements are adhered to

Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with

all necessary goods.

Promote a positive perception of the company at all times both internally & externally

Attend company meetings as requested

Systems Compliance

Ensure daily, weekly and monthly administration is to company standards and meets deadlines.

Ensure no unauthorized suppliers are used when ordering

Carry out accurate stock take on a weekly basis and as requested.

Ensure no unauthorized changes are made to company paper work and spreadsheets.

Ensure no unauthorized changes or use of computers

Results of monthly food audits are to be forwarded to head office and auctioned

within 3 days.

Personnel Skills

Trialing and recruitment of kitchen team members in line with company &

statutory requirements.

Identify recruitment needs and agree action plan in a timely manner

Recruit a team that meet & exceed customer service standards.

Identify training needs and deliver training to drive sales and profits.

Assist in the set up, update & completion of all staff personnel files within the

time frames, ensuring terms and conditions and employee handbooks are signed and filed.

Deal with day to day personnel queries

Assist in the Performance review all kitchen staff on an ongoing basis

Assist in complying with the company grievance and disciplinary procedures

Ensure only company statuary paperwork / letters are used

Actively take part & assist Managers and Head Chefs in training

Qualification:

Completed B.com from Gadwal University.

Professional Qualification:

One year Diploma in Cookery Operation from F.C.I, Dehradun Uttarakhand.

Training Experience:

Six month Industrial Training from Hans Coco Plam (Hans Plaza Group) Puri, Orrisa.

On Job Experience:

Presently Working with Hotel V One Compitant palace dehradun as a Executive Chef 1 Nov to till this date.

worked with Delhi Darbar Restaurent Shanghai China as a Executive Chef from June 2014 to 12-10-2019.

Worked in Hotel Rudra Continental Rudrapur (Uttrakhand) as a Executive Chef from May 2009 to June 2014

Worked in Hotel Metro Pole Uganda (Africa) as a Sous Chef from Feb 2008 to May 2009.

Worked in Tunga Regency (Tunga Group) at Vashi, as a Indian CDP from

2006 to Dec 2008.

Worked with Hotel Ramee Guestline at Mumbai as a Commi-I (Indian) from

16-03-2005 to 27th April 2006.

Worked with Hotel Sharanam, Thane, Mumbai in F & B Production from

22-08-2003 to 2-02-2005.

Personal Detail:

Father s Name : Sri J.S. Bisht

Date of Birth : 15.10.1979

Marital Status : Married

Nationality : Indian

Language Known : Hindi, English

Hobbies : Reading Articles

Salary Expected : Negotiable

All above information announced by me is true if any information will found wrong. Than I am totally responsible for it.

Date ...

Place .. Digvijay Bisht

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