AKSHAY RANA

Mobile: +91-821******* / E-Mail: adxkpq@r.postjobfree.com

OBJECTIVES

To obtain the position in an organization, which is known for its work culture, code of the conduct, ethics and dedicated employees. Whereby I can apply acquired knowledge and skills, working in team environment, thereby continuously honour my knowledge and contribution to the main objective of the organization.

Executive Summary:

Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards.

Responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Prepare fresh ingredients for cooking according to recipes/menu.

Operate kitchen equipment safely and responsibly. Academic Credentials

2018 Diploma (Hospitality & Management) from NIOS Hamirpur HP. 2016 12th from HPBOSE with First division

2014 10th from HPBOSE with First division

Trainings Undergone:

Six-months Industrial Training in Fortune Select Metropolitan, Jaipur India

Communication Skills

Presentation Skills

Competencies:

Act as a Team Player

Create Solutions to Problems

Drive for results

Focus on the Customer

Take Ownership and Accountability

Communicate Effectively

Personal Dossier:

Date of Birth: 7th February, 2000

Address: Chandigarh, India

Linguistic Abilities: English and Hindi

Marital Status: Single

Career Contour:

Dec 2022- Present with Hyatt Regency Chandigarh, India Designation: COMMIS I

Roles and Responsibilities:

Prepare kitchen equipment for use.

Assemble and prepare ingredients for menu items.

Prepare simple food items.

Prepare food for service.

Assist with checking, receiving and storing of goods.

Maintain storage areas.

Clean kitchen and equipment.

Handle waste and linen.

Maintain a hygienic kitchen and high standards of personal hygiene.

Attend all briefings.

Participate in training

May 2022 – Nov 2022 with THE LEELA, Bengaluru, India Designation: COMMIS II

Roles and Responsibilities:

To monitor stock movement and be responsible for ordering on your section

To aid in achieving food cost, kitchen standard and overall objectives

To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage

To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

To keep high standards of personal hygiene, clean uniform and overall camaraderie

To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit

To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef

To be fully aware of all hygiene control and chemicals used in the work place Oct-2021 -May 2022 with Hotel Pride Nagpur, India

Designation: COMMIS II

Roles and Responsibilities:

To monitor stock movement and be responsible for ordering on your section

To aid in achieving food cost, kitchen standard and overall objectives

To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage

To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

To keep high standards of personal hygiene, clean uniform and overall camaraderie

To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit

To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef

To be fully aware of all hygiene control and chemicals used in the work place. Mar-2021 - Oct-2021 with Hotel FEZINN Kerala, India Designation: COMMIS II

Roles and Responsibilities:

To monitor stock movement and be responsible for ordering on your section

To aid in achieving food cost, kitchen standard and overall objectives

To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage

To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

To keep high standards of personal hygiene, clean uniform and overall camaraderie

To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained

To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit

To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef

To be fully aware of all hygiene control and chemicals used in the work place May 2019- Mar-2021 with Vividus Bengaluru, India

Designation: COMMIS III

Roles and Responsibilities:

To maintain a high standard of specified work in accordance with the Executive Chef’s instructions

To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef

To monitor stock movement and be responsible for ordering on your section

To aid in achieving food cost, kitchen standard and overall objectives

To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage

To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

To keep high standards of personal hygiene, clean uniform and overall camaraderie

To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained.

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