Chef /cook

EDUCATION

INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT

● PURSUING BACHELOR IN TOURISM STUDIES (BTS) FROM INDIRA GANDHI NATIONAL OPEN UNIVERSITY (IGNOU).

● PURSUING ADVANCED DIPLOMA IN INTERNATIONAL

HOSPITALITY FROM INTERNATIONAL INSTITUTE OF HOTEL

MANAGEMENT.

CERTIFICATION - Beginner’s level

● Google – Digital Marketing

● Linux - THE INCLUSIVE SPEAKER ORIENTATION (LFC101) KENDRIYA VIDYALAYA

● Senior secondary –(2019)

● Matriculation - (2017)

SAKSHAM

RUSTAGI

PROFESSIONAL SUMMARY

Driven student leveraging studies

in Hotel Management seeks real-

world experience as a fresher.

Offers strong interpersonal and

task prioritizing skills.

HOBBIES

Badminton

Swimming

Volleyball

ACHIEVEMENT

Culinary Tour India. 2022

Young Chef Olympiad 1st run

2nd Runner up in U.S.S.E.C SOYA

CULINARY COMPETITION

SEASON-1. 2021

Letter Of Appreciation from

Shangri-la Eros hotel. 2021

CONTACT

Phone: +91-995*******

Linkedin:

https://www.linkedin.com/in/SakRust

EMAIL:

***************@*****.***

WORK EXPERIENCE

Trainee, Shangri-La’s Eros Hotel, Delhi, India

Food & Beverage Department

• Increased training efficiency by working closely with supervisor and coworkers, asking questions, and giving honest, detailed feedback.

• Maintained high levels of effort during training by taking detailed notes and asking questions.

• One the few trainees who use to allocate trainees for their daily tasks.

• I was the only one who was part of the Food and beverage team for a special Event "The gourmet planet" in which the finest servers were selected by the food and beverage director.

Food production

• The main focus of a chef is not only preparing food but also focusing on increasing utilization and increasing revenue for the company.

• Make sure that quality will remain the same for the first dish or it is the last of the day. No alternative should be used until and unless it's an emergency.

• Vegetables, Meat, poultry and dairy products should be stacking should be done in LIFO AND FIFO was done on daily bases.

• Last but not least, following the H.A.C.C.P standard to maintain hygiene standards in the kitchen.

SKILLS

88%

100%

80%

90%

100%

Leadership

Learning

Responsible

Communication

Self-motivated

Contact this candidate