Sous Chef De

CURRICULAM VITAE

RAVINDRA SINGH CHAUHAN

E-MAIL: ravi.sc232gmail.com

Phone number: +1-416-***-****

CAREER OBJECTIVE.

Being a self-starter with skills and decision-making ability to deal with operational details I wish to rise in an organization to reach the top most echelons with ample opportunities for the organization and individual growth.

WORK EXPERIENCE:

Presently working with Gate of India Indian Fine dining Restaurant Calgary (Alberta) Canada as a Indian Cuisine Chef since 10th July 2024 to till date Worked with Khaugully Indian Fine dining Restaurant Toronto (Ontario) Canada as a Multi cuisine Chef since 1st November 2023 to 20th March 2024 Worked with Crown Café Multi Cuisine Restaurant Mogwase North west Group of Tandoori Flames Indian Restaurant South Africa as a Indian Chef since 10th march 2018 to 3rd October 2023

Worked with ASIAN CUISINE, Indian Restaurant as a sous chef South Africa Since 12th May 2014 to 8th march 2018

Worked with SIBAYA CASINO DURBAN, Group Of SUNINTERNATIONS HOTELS as a sous chef South Africa since 17th Mar 2014 to 10th May2014 Worked with The Royal India, Group Of Restaurant Indian Restaurant as a Chef de Party South Africa since 3rd July 2013 to 28th Feb 2014 Worked with Jewel of India, Group Of Restaurant Indian Restaurant as a chef de party in South Africa since 9th Sep 2010 to 15th April 2013 Worked with Tryst101 Multi Cuisine Restaurant & bar as a Chef de party, BRINDAVAN GROUP OF COMPANISES) India since, 1st Dec 2009 to 25th Aug 2010 Worked with Svelte Hotel and Personal Suites (Tristar Hotels Pvt.Ltd) Saket New Delhi India as a commi –II in continental cuisine from 15Jan2008 to 30th Nov2009 Worked with The Grand Temple view Khajuraho (M.P) Group of The Lalit Hotel New Delhi India as a commi -III in continental cuisine (Hot) from 1st Dec2006 to 8th Dec.2007

Job responsibilities

● Reports to the Executive chef.

● Help Chef in framing the stylish all day dining menu for the restaurant. ● Manage Staff who works under me.

● Maintaining the cleanliness and hygiene of the kitchen.

● Helped chef in selection recruiting staff, by organizing interviews and food trials.

● Quality control of the food, garnishing and portion size.

● Deciding the Selling Price of the food items on the menu

● Calculating the cost price of a particular food item.

● Regular interaction with the guest in terms of their preferences and choices. ● Daily inspection of the walk-ins and dry store.

● Make sure the daily operation is smooth and problem free.

● Training staff on wastage management and yield testing.

● Helped Chef to make and frame the exotic European menu.

● Maintaining the standards of the kitchen and the food.

● Periodic inspection of the display and the back kitchen.

• Maintaining the standards of the kitchen and the food.

• Speak to the guest in absence of the Chef and taking special request. • Indenting and maintaining the par stock levels of the store items. • Checking the quality of the meats on a everyday basis.

• Checking the quality of the daily vegetables and supplies

• Indenting supplies for the daily requirements.

• Attended classes on H.A.C.C.P

PERSONAL CHARACTERISTICS:

• Self-motivated with good inter-personal relationship skills.

• Upholding and enhancing standards, maintaining strong systems, procedures and TRAINING

Six Month Industrial Training from Park Plaza Gurgaon 2006

.

EDUCATIONAL QUALIFICATIONS

YEAR CERTIFICATE INSTITUTE/SCHOOL

2005-06 Completed 1 1/2 year Diploma in

hotel management

FOOD CRAFED INSTITUTE OF

DEHRADUN (FCI) UTTRANCHAL

2005 12th UTTRANCHAL BOARD

2003 10th UTTRANCHAL BOARD

Personal Details:

Father name: Mr. Uttam Singh Chauhan

Date of birth: 23Jan1987

Permanent address: Village Brawl Gaon Post Office Thouldhar Distt. Tehri Garhwal Uttarakhand

Postal address: 199, Covehaven, Garden north East, Calgary, Alberta T3K 6A2 Canada Phone Number: +1-416-***-****

Marital Status Married

Nationality; Indian

Language Known: English, Hindi

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