Customer Service Meerut
Resume:
ABHINAV ANAND
Mobile:+971*********
E-mail :anand.abhinav86gmail.com
Service oriented professional with 9 years of proven work experience in hospitality industry. Possess ability to meet customer needs, provide prompt services and perform well under work pressureand tact to deal with multicultural personnel. Proactive and well-organized team player with good communication, coordination, organizational, interpersonal and time management skills. Seeks an executive role in Administration in any industry to use diverse experience and skills.
Applying for
Chef De cuisine
Achievements
Specialized in handling allergic guest (gluten allergic, nut allergic, etc.)
Displayed abilities in handling problems as opportunities and dealing with difficult challenges.
Recognized as a quick learner and can easily adopt to company procedures.
Commitment to service excellence.
Career Progression
Waldorf Astoria Palm Jumeirah
SOUS CHEF
January 2019 To till Date
Junior sous chef
September 2017 To Feb 2019
Chef D Partie
September 2014 To September 2017
Oversaw and prepared food for All Day Dining And Banquet for 1000 Guest
Ordered food menu planning cost control and labor
Maintaining health and safety sanitation of 95% or higher
Maintaining sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the hotel standard
Leading the Team and responsible for planning and routine special menus and estimate there relative cost and obtained necessary resources that would go into preparation.
Ensuring consistent great food production, in line with the high quality standards expected by Waldorf Astoria.
Grosvenor House Dubai
Demi Chef D Partie
Sep 2012 Nov 2014
Worked with Michelin star chef GARY RHODES kitchen Rhodes mezzanine and Rhodes W1
Being a part of RHODES IN RESIDENCE opening team.
Daily routine of menu planning as per guest occupancy and their choice.
Monitoring of hygiene and grooming as per standards.
Monitoring the food regularly for freshness and temperature appropriateness as per the health and hygiene standards.
Leading the production line in the absence of the Chef d Part.
Responsible person for pass station.
Managing training and training report for new joiners.
Monitoring portion and waste control to maintain profit margins.
Worked in a busy and popular restaurant and routinely having to cook for up to 50 diners every day. Responsible as part of the team for cooking tasty, delicious and healthy meals for all customers.
Making sure good nutritional standards are maintained when preparing meals.
Keeping an eye on the temperature of cookers and` roasters.
Constantly checking the quality of the food being served to customer
Double Tree By Hilton
Commi
Feb 2012 TO Sep 2012
Worked with Pre-opening Team
Worked with Hotel DOUBLE TREE BY HILTON, New Delhi FOOD STORE OFFERS WESTERN AND ORGANIC
Making sure good nutritional standards are maintained when preparing meals.
Keeping an eye on the temperature of cookers and` roasters.
Constantly checking the quality of the food being served to customer
Assisting guest with their needs and customizing the dish accordingly
Hilton New Delhi
Commi
November 2010 To February 2012
Being a part of POMODORO Italian Kitchen opening team.
Preparing homemade pastas, Italian sauce
Keeping an eye on the temperature of cookers and` roasters.
Constantly checking the quality of the food being served to customer
Assisting guest with their needs and customizing the dish accordingly
Keeping an eye on the temperature of cookers and` roasters.
Constantly checking the quality of the food being served to customer
THE TAJ RESIDENCY
Lucknow India
Job Title: Industrial And Vocational
Duration: 9 Months
Area covered:
Food production
Completed 4 years degree of hotel management and applied nutrition from IHM MEERUT INDIA
Areas of Expertise
Chef PERSON IN CHARGE OF HYGIENE UNDER JHONSON DIVERSY LEVEL 3.
All aspects of food preparation, cooking and presenting of dishes according to company guidelines / customer preferences.
Liaise with kitchen staff, food service/bar staff and restaurant management regarding customers order and general service of kitchen operations.
Maintain a safe and hygienic working environment, to include proper storage of food, equipment, utensils and implements, prevention of working environment hazards and accidents at work, following accident, first aid and emergency procedures.
Daily temperature checks of fridges, freezers, storage areas, deliveries and recording assessment where necessary.
Proven Job Role
Kitchen Ethics
Abiding by all legal requirements, food hygiene regulations and food safety laws.
Cleaning, sanitizing and disinfecting all kitchen areas in accordance with daily.
Complete all paperwork accurately, legibly and clearly.
Complete time sheets and have them verified by the manager.
Maintaining a professional, safe and hygienic appearance on duty.
Comply with all other legal obligations, company policies and practices.
Attend all meetings and training sessions, as requested
Personal Details
Nationality
:
Indian
Date of Birth
:
09TH April 1986
Marital Status
:
Married
Visa Status
:
Employment Sponsorship
Languages
:
English, Hindi
References
Clive Pereira
Executive sous
Waldorf Astoria Dubai
Silvio carro
Chef d cuisine
Waldorf Astoria
Dubai
Irsad Qureshi
Chef d cuisine
Grosvenor House
Dubai
Saket Ranjan
Chef d cuisine
JW marquise
Dubai
Declaration
I declare that the information and facts stated above are true and correct to the best of my knowledge and belief.
Date :
Place : (ABHINAV ANAND)
Strengths
Excellent Customer Service Skills
Administration and Coordination Skills
Diversified industry experience
Effective Team Player & Fast Learner
Hardworking - Reliable - Sincere
Confident – Self Starter - Flexible
Contact this candidate