Cbse Agra

Gautam Singh

Email- ************@*****.***

Mob- +91-995*******

Objective

Desired Position: The proper blend of training and diversified experience is my

recipe for culinary excellence.

Bakery & Confectionary

Area of Interest

Food & Beverage Production (bakery confectionary)

Permanent Address

Gautam Singh Qualification: Academic

House No-21- A

Pockte –B5 MayurViahr Ph.-III • Completed 10th from CBSE. Board in 2005

New Delhi - 110096

• Completed 12thfrom CBSE. Board in 2007

Personal Dossier: - Qualification: Professional

D.O.B.: - 26/08/1988

• Successfully done ONE & HALF YEAR DIPLOMA In Hotel

Nationality: - Indian Management MAURYA’S INSTITUTE OF HOSPITALITY

&MANAGEMENT In F&B Production and F&B Service.

Marital Status: - Unmarried

• Successfully done SIX Month Training IN SINGAPURE .IN CAKE

Language Known: - English, DEPATMENT.

Hindi

Father’s Name: - Mr. Mahender

Singh • Worked Experience

Professional

Passport No :-

• BREADTALK As A CDP AT SAKET SELECT CITY MALL

from 1/06/18 to Till Date.

• Rabbit Hole cafe $ garden, club as a CDP AT HAUZ KHAS from

10/07/17 to 31/5/2018.

• Worked MASALA LIBRARY BY JISSE KALRA RESTAURANT

at CONNAUGHT PLACE as a Chef-de-Partie from 4/04/16 to

4/07/17

• Worked in “AmrosiaHospitality atHauzVillage New Delhi as

aCommi-I from 24/12/2013 to 30/03/16.

•

• Worked in “Helthy Bake (A Unit of Ultimate Luxry&TrendzPvt.Ltd.” at

Noida as a D.C.D.Pfrom 07-02-2013 to 06-12-2013.

• Worked in in Mismo Bar &kitchen at as a commie-III from 26-08-2010 to

19-12-2012.

• Done 6th month INDURESTRIAL TRANINING from “HOTEL J. P.

• PALACE AGRA” from 07-12-2009 to 08-06-2010.

Tasks/Responsibilities

Setting up a weekly schedule capturing the needs of all the accounts of

the business.

Holding daily briefing of the kitchen detailing the schedule for the day,

and allocating work efficiently.

Understanding each product line, and ensuring quality consistency

every day.

Weekly meetings with the staff and H.O.D to discuss any new offerings,

and troubleshooting required.

Coordinating with operations to ensure deliveries are made on time.

Coordinating the occasional special events and catering tasks.

Recruiting, hiring, training, leading and managing all kitchen staff.

Managing work schedules, time off requests, uncovered shifts and sick

days.

Managing inventory and ordering, and maintain the food cost.

Ensuring minimum wastage and best practices for sanitation.

Menu development, using seasonal produce, and costing.

Raising profit margins across product lines.

Specialization:-

• I have done my specialization in BAKERY & PASTRY.

• Presently I am handling bakery & pastry section. And manage

HACCP ISO 22000 standard and reduce cost control. And give good &

presentable cake, pastry, bread, chocolate. And every time take junior

staff training and check grooming. Am always making buffet menu &

seasonal menu planning. And I have any query discuss with senior chef

(Executive chef).

• I am always caring team (senior chef) and co-prate with service

team

Strengths:-

• Leadership qualities which enables me to lead my team to its

goal.

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• Eagerness to take up new challenges and giving my best to fulfill

them.

• Belief in smart working and eagerness of sharpening my skills.

• Good communication skills and multitasking ability.

Declaration

• I do hereby declare that the above-mentioned information are

true and correct to the best of my knowledge and belief.

Date:

Place: NEW DELHI ( GAUTAM SINGH

)

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