Industrial Training Executive Chef

CURRICULUM VITAE

Name. Manoj Singh tariyal

Father's name. Dhruv Singh tariyal.

D.O.B. 15TH JULY 1993

PERMANENT ADDRESS VILL.DANARA P.O BHARPOOR DIST.TEHRI GARHWAL Uttarakhand 249192.

EMAIL. ****************@*****.***

Mobile no.814*******

Career Objective

To carve a niche for myself through a process of learning combined with experience and inclination. I wish to contribute vision, leadership and skills to my organization and a sense of accomplishment in my endeavors.

Hospitality Experience : 4yrs. and 6months

Total Experience:

● SIX months industrial training in Ramada Udaipur resort and spa w.e.f:- 01/06/2014 to 31/12/2015

● six months training at the grand bhagwati surat w.e.f:- 10/02/2016 to 25/09/2017

● 18 months experience at the grand bhagwati surat Gujrat India as a chef trainee.

● 20 months experience at the grand bhagwati surat Gujrat India as a D.C.D.P (western cusine)

● presently work with Swiggy as a dcdp in cloud kitchen Ahmedabad Gujarat

●

ACADEMIC QUALIFICATION:-

•Intermediate from Uttarakhand Board in the year (2012)

•High School from Uttarakhand Board in the year (2010) OTHER QUALIFICATION:-

• 3 years diploma in hotel management & catering technology from H.N.B Garhwal university course affiliated to Uttarakhand State Council of Technical Education.(2016) ATTITUDE AND APPEARANCE:-

• Hardworking and efficient with a “can-do” attitude. Neat and clean work with a professional appearance.

• Respectful and enjoy working with people from diverse cultures.

• Always come on time and do my work with a smile.

• Responsible, efficient and flexible for large and small events.

• Able to think independently and quick resolve problems. JOB DESCRIPTIONS

1) Determine how food should be presented, and create decorative food displays. 2) Determine production schedules and staff requirements necessary to ensure timely delivery of services.

3) Inspect supplies, equipment, and work areas to ensure conformance to established standards.

4) Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

5) Monitor sanitation practices to ensure that employees follow standards and regulations. 6) Prepare and cook foods of all types, either on a regular basis or for special guests or functions

7) Demonstrate new cooking techniques and equipment to staff. 8) Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. 9) Prepared menu for the A La Carte,

Buffet or Chef's Special.

10)Coordinated with Executive chef participated in a meeting with HOD's. CONFERNCES AND EVENTS:-

• National conference meeting in hospitality industry.

• 2nd position inters college master chef.

Supervision:-

•Coordinated with other chef in conducting daily inventory and organizing

•restaurants including preparation list and other events during the day.

•Proper time, technique and procedure of cooking.

SKILL SET

•Proven ability of delivering value-added customer service, and achieving customer delight by providing customized products as per requirements.

•Expertise & specialized in Continental cuisine thorough knowledge of Mise-en-place, Cooking, Presentation and also service execution.,

•Hard Working. Various types fusion Dishes.

Customer service:-

•Welcome customers with a smile and made them feel at home.

•Satisfy the customers with your service, and what they want and give them on

•appropriate time with unique flavor.

•Handle staff with smile.

•Never say NO to any kind of

HOBBIES AND INTERESTS:-

•In this section involves, participating in school bands and other

•activities at school. Travel to another cities to see new culture and tradition and try

•different kind of food.

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

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