Demi chef

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CHEF

Currently working in ALL Season

hotel INDIA.

Demi Chef De Partie 03/2020-06/23

Jouri Murwab Hotel — Doha, Qatar

Prepared and presented pastry and bakery section budget to management for review and approval.

Maintained and controlled pastry kitchen Supply inventory to minimize waste. Managed all day-to-day operations of kitchen bakery and pastry section. Executed strict quality control measures to maintain high standards of baked good

2’ d Commis

Emirate Flight Catering — Dubai, Uae

01/2018 08/2019

Followed precise recipe cards and food preparation procedures. Carried out tasks assigned by Chef De Partee.

Quality checked items for quantity and presentation. Periodically cleaned kitchen station in line with sanitations regulation . Controlled and minimized food waste.

Maintained immaculately cIean and tidy working areas in line with food hygiene legislation.

Job training (Bakery & pastry)

The Corinthians Resorts & Club Pune -Pune, India

09/ 20 16 -03/2017

Applied mixing, folding and shaping techniques to produce exceptional bakery items.

Followed standardized recipes to guarantee product consistency. Followed baker’s instructions, multitasking to complete tasks in target timeframes.

training employees, creating budget and managing inventory. Works hard to deliver quality meals with cost- friendly prices. Resourceful chef de parties with creative flair for dish creation and presentation. Team player offering well- developed culinary abilities and advanced knife DOCUMENT REALTED TO CRUISE

A Valid passport

STCW Course Certificate

Continuous discharge certificate (cdc).

Seafarer’s Identity document (SID).

MEDICAL CERTIFICATE OF FITNESS.

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PERONAL INFORMATION

Trainee

Radisson Blu — Haridwar, India

12/2015 — 06/2016

Father’s Name SH. Dhiraj singh rawat

Date of Birth 25’h February 1990

Gender Male

Marital status Single

Used kitchen equipment as instructed and to safety protocols. Rotated stock to keep ingredients fresh.

Helped chef with requisitioning stock within budget requirements. Utilized PPE on site to prevents accidents.

Nationality lndian Kitchen assistant

All Season Hotel — Roorkee, India

04/2013 - 04/2014

REFERENCE

MOURHAF JUMIE

Executive chef

Steigenberger hotel Doha

Cooperated well with kitchen teams, improving workflow and raising working standards.

Identified and addressed potential hazards to decreased accidents. Operated storage temperature controls, keeping stored ingredients fresh. Helped chef with kitchen work.

M.no +974********

Trainee

Country Inn — Haridwar, India

02/2013 — 04/2013

Email id - mourhaf . jumie @ jouridoha.com

PANKAJ DAS

Junior sous chef

Jouri murwab hotel katara

M.no +974****-****

Email id — pankajchef 777 @gmaiI.c om

DOCUMENT REALTED TO CRUISE

Cleaned up sites after shifts, organizing tools and securing supplies in designated storages units.

Preparing mise-en-place.

Diploma — Hotel management 07/2016

Culinary college of hotel management & catering Tec — Dehradun, India Diploma — computer

ESTC Center — Roorkee,India

09/2012

Degree of Bachelor of arts — English, Geography, Economics 07/2011 H.N.B.Garwal university — Roorkee, India

Higher secondary school — English, Hindi, history, economics, geography C.B.S.E - Roorkee, India

Secondary School - English, Hindi, Math, Science, Sociology C.B.S.E - Roorkee, India

05/2008

08/2006

Date:

DECLARATION

I hereby certify that the information given are true and correct to thebest of my knowledge and belief.

Brijesh Singh Rawat

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