Customer Service English

Email: ************@*****.***

Date of Birth: ** August 1988

Nationality: India

Passport Number: J0782845

Passport expires date: 10/06/2020

Passport issued place: Bangalore

Industry Interest: Hotel

Department/s of Interest: Kitchen

CAREER OBJECTIVE

My ambition is to gain challenging apprenticeship in the hotel industry with a specific interest in kitchen operations as a chef where I can be a part of the success of a dynamic and innovative organisation.

KEY SKILLS

• Communication

Good communication English (Reading, Writing and Speaking)

• Teamwork

Worked as part of the marketing team to develop and implement a number of marketing initiatives

• Leadership

Supervised and motivated a team

• Problem Solving

Stationed at the Customer Service Desk, act as the source of information to answer all customer queries relating to the department.

• IT Skills

MS Office

LANGUAGE SKILLS

• English = Fluent

• Hindi = Fluent

• Kannada = Fluent

ACADEMIC ACHIEVEMENTS / EDUCATION

Short term Culinary course from IHM (5th July to August 30th 2010)

Pre University from Quwathul Islam PU Collge (2006 t0 2012)

High School from Abdul Baris High School (2005)

CAREER ACHIEVEMENTS / WORK EXPERIENCE

Name of Company: Al Mohamadia compound ( Al Othman Holding K.S.A)

Start & End Date: 10th Oct 2015 Present)

Industry of Company: Hospitality

Position held: DCDP

Name of Company: American Kitchen (Bangalore / 80 feet rd, RMV 2nd stage)

Present employer: (D.O.J: 15th April 2014)

Industry of Company: Star Restaurant

Position held: Commi1

Current position held: DCDP (continental)

Duration: 1 year +

Operational:-

- Supervise and direct the daily activities of breakfast & lunch buffet and responsibility for the efficient and smooth operations of the department

- Lay down service standards regarding cleanliness, amenities and maintenance in the kitchen and walk in freezer and other areas.

- Efficiently manage the inventory

- Monitor and control the cost efficiently

- Device methods of optimal usage of production supplies

- Ensure through regular monitoring of guest satisfaction and constant guest feedback prompt, efficient and accurate service to all the guests.

- Plan and implement preventive maintenance and cleaning schedules for kitchen and walk in freezer.

- Monitor productivity standards and schedule staff in order to optimize man power

- Ensure that all the operational standards procedures/guidelines set for all the process/activities/situations are followed (Cost control, scarcity and surplus)

- Review the monthly business/occupancy report and develop a work plan.

- Co-ordinate with the service staff and provide guests needs

Name of Company: Love Shack (Bangalore / Domlur)

Start & End Date: 16th August 2011 to 10th April 2014)

Industry of Company: Star Restaurant

Position held: Trainee

Duration: 8 Months

Commi 3 (continental)

Duration: 1 Year

Commi 2 (continental)

Duration: 1 Year

Total Duration: 2.8 Years

Duties and Responsibilities: (Production)

Manage the following:

- Staff members’ roles and responsibilities

- Meetings

- Preparation of resources

- Stock and storage

- Health and safety policy

- Staff training activities

- A function or event

- Flow of information

Prepare, cook and finish the following items:

- Sauces

- Cold dressings/products

- Vegetable dishes

- Pasta and Rice dishes

- Conti Desserts

- Conti Gravy’s

Knowledge/skills:-

Thorough knowledge on modern kitchen techniques and latest in technology, hygiene and safety standards, Knowledge of various kitchen equipment’s. Knowledge of preparing innovative dishes

CHEF COMPETENCIES (Shown in the chart)

LEVELS OF PROFICIENCY:

0 = No Experience: Never performed this task / skill.

1 = Limited Exp: Performed this task /skill infrequently, needing practice and/or supervision.

2 = Experience & Competent: Performed this task/skill frequently and proficiently.

3 = Experienced and Able to Teach: Proficient at performing this task / skill; able to teach and supervise.

Skills

3

2

1

0

Skills

3

2

1

0

Skills

3

2

1

0

DEPARTMENT

CULINARY SKILLS

KEY PROD STRENGTH

HOT RANGE

3

VEGETABLE CARVING

1

HOT APPETIZERS

3

GARDE MANGER / COLD KITCHEN

2

ICE CARVING

0

COLD APPETIZERS

3

BUTCHERY

1

KITCHEN ARTISTE

0

SOUPS

3

CONFECTIONERY

2

BUTTER CARVING

0

SAUCES

3

PANTRY

2

SUGAR CRAFT

0

ENTRÉE’

3

BAKERY

1

CHOCOLATE WORK

0

VEGETABLE

3

LIVE COUNTERS

3

BREAD DISPLAY

2

ROAST / GRILL

3

FOOD PRESENTATION

2

SEAFOOD

3

PASTAS

3

CUISINE

PROCEDURES

PIZZAS

3

CONTINENTAL

3

COST CONTROL

2

SALADS

2

ITALIAN

2

MENU PLANNING

2

PASTRIES

0

FRENCH

1

STANDARD RECIPE

2

DESERTS (HOT/COLD)

2

THAI

1

DUTY CHARTS

2

BREAD

0

INDIAN TANDOOR

STORE INDENTING

2

INDIAN CURRY

2

INVENTORY

2

MEXICAN

2

1

RECEIVING

2

CHINESE

3

VOLUME FORECATING

1

MEDITERRANEAN

1

INNOVATIVE RECIPES

2

ARABIC

1

FUSION

0

OTHER

1

COOKING SKILLS

Menu Items which I expertise in cooking.

CUISINE

COURSE

DISH

North Indian

3

3

Indian Desert

3

3

South Indian

3

3

Chinese

3

3

Arab Quite few dishes

3

3

Continental

4

4

Contact this candidate