commis 1

CURRICULUM VITAE

ABHISHEK S.GALINDE

A /** Deepali apt .punayai

Nagar dhankawadi , pune .

Phone. No. 869-***-****

Email add :- ****************@*****.**.

Birth date :- 28th oct 1987.

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Objective :-

• To work with a reputed establishment where I can enhance my skills and strenghth in Conjunction ‘s goals and objectives and also to be exploring new ventures.

• To make my career as exciting, fulfilling, financially rewarding and take new challenges.

Profile :-

• Nearly 4 year & 5 months experience in food & beverage production department.

• Goal oriented individual with strong leadership capabilities.

• Good team work .

• Good listening and communication skill .

Passport Details :-

• Passport Number : G4467427

• Place of Issue : pune , India

• Date of Issue : 14TH August 2007.

• Date of Expiry : 13th August 2017.

• C 1 D –VISA : 1 Apr 2008 to till – 27 March 2013.

• STATI SCHENGEN : 29-05-10 TO 14-06-2010

Educational qualification :-

• MBA , IIBM institute. Pune .

• Internal aditors course in food & safety management system ( ISO -22000-2005) from BUREAU VERITAS .

• HMCT .Diploma , Metropolitan Institute . Pune.

• Advanced course in European cuisine , the Indus institute . Bang lore.

• H.S.C , Maharashtra board .Pune.

• S.S.C , Maharashtra board .Pune.

Professional experience :-

EMPLOYMENT HISTORY (from current) :-

• Worked as a commis 1 in , ROYAL CARIBBEAN CRUISE LINES USA. From date

6 June 2010 TO 20 dec 2011 .

Royal Caribbean cruise line is the biggest cruise line in the world, which had twenty-four Ships. Now it is royal caribbiean cruise Corporate, which has various cruise lines like celebrity X cruise , Asmara cruise , liners under its name. Its one of the best cruise liners in the world.

NATURE OF WORK

• Looking after the Daily Production according to the royal Caribbean Cruise lines standard.

• Following the United State Public Health Standards in galley.

• To maintain the quality and presentation of all food served and Checking and Maintaining the Daily Time-Sheet.

• Giving feedback of Daily Production of hot food & salads or cold food to Sous Chef and generating food count reports.

• Train the new Crew in galley about the Safety & Emergency Exit plan.

• To maintain the quality and presentation of all food served and the expenditure there of.

• Worked as a commis 1 in carnival cruise line, USA. From date 14 june 2008 TO 10 Feb 2010.

• Worked commis 1 in Sodexho French kitchen foods company in continental kitchen. 14 Nov 2007 TO 03 Feb 2008

• Worked in le royal residency club as commis in Gardmanger kitchen . 10 JUNE -2006 to 11 Nov 2007

• Worked in mocha café & conversation its restaurant I work as a commis 2 in continental kitchen . 02 MARCH -2006 to 05 june 2006.

Training experience :-

• Completed industrial 6th months training in to food & beverage production department .

In hotel the BEST WESTERN PRIDE HOTEL , pune .

In period of { 3rd july 2005 to 3rd jan 2006 }

• Completed 2 months part time training in to food & beverage production department .

In hotel the BEST WESTERN PRIDE HOTEL , pune .

In period of { 4th march 2004 to 26th may 2004 }

• Extensively worked THE TIMBER CALETE Restaurant ,in SAHARA AMBY VALLEY

LONAWALA ,PUNE. During the function of lories Mrs. WORLD 2005.

In period of { 15th FEB. 2005 to 28th FEB . 2005 }

Hobbies : -

• Swimming , collection coins.

Languages known :-

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