CURRICULUM VITAE

PERSONAL DETAILS

Name: Moi San Liu

Date of Birth: 26 January, 1996

Email: adoucp@r.postjobfree.com

Phone number: +91-830*******

Address: *-*-***/* *** Chein House,

Himayath Nagar,

Hyderabad,

Telangana 500029, India.

OBJECTIVES

My main goal is to explore different cuisines and increase my culinary

skills and knowledge. Quality focused and thrive in a

Fast-paced kitchen. Will make sure to contribute to the efficiency in the work place.

CORE COMPETENCIES

High Personal Standards Determined

Hard working Discipline

Good communication skills Adaptability

Team worker Reliability

ACADEMICS

1.Completed my advanced diploma in International Hospitality Administration at International Institute of Hotel Management, and my Bachelor of Arts in Hospitality Management at the University of West London.

2.Done my 11th and 12th in St. Georges Grammar School, Hyderabad with 62% in 2015.

3.Completed my 10th in Vidyaranya High School, Hyderabad with 64% in 2012.

WORK EXPERIENCE

Currently working in a restaurant called Haiking situated in rd. no. 36, Hyderabad as a kitchen supervisor from the 26th of May, 2019.

A full time culinary intern at Grand Geneva Resort and Spa, WI, USA from 12th of June, 2018 to 14th of May, 2019.

Worked at the resort’s Italian restaurant for a period of 5 months (Brissago). In charge of the salad + appetizer station.

In charge of the pasta station.

Garde Manger + banquet kitchen. My daily task would be making salads and wraps for the resort’s café (Gelato).

Cutting and slicing of cheese + meats. Making cheese boards during weddings.

Making lunch boxes for events, did a maximum of 250.

Helped cater for large crowd (platters) for banquet events.

Re-arranging the coolers + the freezers after a store pick up.

Lastly was shifted to Timber Ridge where I worked in Smokey’s (the resort’s barbeque house).

Tasks given - making homemade sauces.

Worked on the fryer + the grill. Grilled burger patties.

Trimming + smoking of brisket. Making cheese curds.

Have done a special ODC at Taj Faluknama during the inauguration of the Global Entrepreneurship Summit in 2017, when our honorable Prime Minister, Narendra Modi and Ivanka Trump was present for it.

Plating 101 fruit platters with the help of 2 work mates. Worked at the live pasta counter serving over 500 guests.

Have done a 6 months Industrial exposure training at Conrad, Pune from the 1st of November, 2016 to the 31st of March, 2017.

Tasks in the cold kitchen were – store pick up, making salads for the buffets, prepping + setting up for the executive lounge evening snacks buffet and also mise en place for the next day.

Indian restaurant (Zeera), where I had to make gravies, grind whole spices, and buffet set up for Sunday brunches.

I also worked on the tandoor where I baked many different types of flatbread like tandoori roti, tandoori naan, laccha paratha and tandoori kulcha. Roasted vegetables and different kinds of chicken like tandoori chicken and chicken tikka.

ACHIEVEMENTS

●In the year 2011, I have received a participation certificate for inter-school competitions held in Hyderabad.

●In 2011, won a gold medal in Basketball, 3 gold medals in Swimming, 1 silver medal in Tennis.

●In 2011, have received an overall championship trophy.

●In 2012, I have received the best sportsman trophy.

●In 2013, I have received a national level participation certificate for Basketball and Swimming.

●In the year 2017, I have received a certificate for top 10 regional super chef finalists.

LANGUAGES

Fluent in Hakka (dialect of Mandarin), English and Hindi.

OTHER INTERESTS

Playing the Piano (Passed in Association Board of Royal schools of music with distinction for piano- grade 4)

Swimming

Playing basket-ball

Listening to music

Travelling

Contact this candidate