CURRICULUM VITAE

NAME:-ISHUPAL BHASIN

FATHER’S NAME :- HARVINDER SINGH BHASIN

DATE OF BIRTH:-27/06/1981

ADDRESS:- J-15 New Ranibagh, Khandwa Road

Indore, Madhya Pradesh.

Email id :- aduu33@r.postjobfree.com

Mobile no.:- 098********

QUALIFICATION AND CERTIFICATION

Doneadvanced diploma of hospitality management (Commercial Cookery) byCARRIECK INSTITUTE OF EDUCATION. Sydney Australia.

Done training at CARRICK INSTITUTE OF EDUCATION, Certificate of Attainment in Food Safety & supervision. Sydney Australia.

Done Diploma in Computer application.from Indore

Got Best team worker certificate at CAMBRIDGE HOTEL AT Sydney Australia.

WORK EXPERIENCE

Presently working

AS a Italian Chef at Piza World

Khandwa Road Indore M.P. From 10/07/2017 till now

Previous Experiences

Worked with ROYAL CARIBBEAN CRUISES LTD (Miami US)

Position: - Commi2 (Chef) From 14/08/2016 Till 25/04/2017

AS a Italian Chef at COUNTY CLUB

City office:- Metro tower, Indore, M.P.

From January 2013 to March 2016

Duties & Responsibilities

Stocktaking and placing order of stock as required.

Preparation, assembling, cooking and garnishing of all Italian items on the menu.

Various pasta dishes

Piza's

Garlic Breads

Italian chicken / vegetable salad

Various type of risotto

AS a Chef COZZI CAFE

Coogee Beach, Sydney Australia FromNovember 2007 up to November 2009

Duties & Responsibilities

Setting up, operating, marketing, and cleaning all the kitchen cooking equipment.

Preparation, assembling, cooking and garnishing of all hot food items on the menu.

Scramble egg.

Poached egg

Fried egg

Potato roasted stack

Grill chicken sandwiches/wrap

Grilled stake sandwiches/wrap

Roasted vegetable sandwiches/wrap

Various pasta dishes

Preparation, assembling, cooking and garnishing of all the cold food items on

the menu

Greek salad

Caesar salad

Chicken pesto salad

Stocktaking and placing order of stock as required.

Kitchen Attendant (Grade 4)

Cambridge Hotel – 212-Riley Street, Sydney Australia from March- 2006 to October 2007

Working under the supervision of the executive Chef.

Duties and Responsibilities

Cleaning the cooking utensils and maintaining the hygiene’s of the kitchen premises.

.Preparing spices and herbs for cooking.

Marinating meat, poultry and seafood with different sauce and herbs.

Cutting vegetables, meat, poultry and seafood with assorted knives.

Preparing and making all kinds of salads, including Caesar salad, chicken Caesar salad, salt and pepper squid with chili sambal and lime, leaf salad etc.

Deep-frying fish, calamari, chips, and potato wedges, etc.

Regulating temperatures of ovens, grills and fryers.

Grilling fish, steak, chicken, etc.

Making garlic bread, herb bread, tomato and basil brochette, etc.

Portioning and garnishing food.

Preparing desserts including dark chocolate fondant, coconut/Lemongrass Brule, Mango and Pistachio rolls, white chocolate mousse etc.

Supervising and coordinating with kitchen attendants of lower grades.

EDUCATION

Done advanced diploma of hospitality management (Commercial Cookery) 2007 Sydney Australia.

Done my higher secondary in March 1999, Indore, India.

Done my Secondary School in March 1997, Indore, India.

ADDITIONAL INFORMATION

Skills and Abilities

Good communication organizational and management skills.

Have the ability and experience to prepare quality variety dishes in the stipulated time.

Have also trained team mates, by conducting practical and training cooking classes.

High level of personal hygiene

Contact this candidate