CHEF / MANAGER

Neelesh Dilip Pagare

Pt. no. ** Janjeera HSG. SOC. Beside Beed bypass road,

near Renuka mata temple Aurangabad – 431005

Maharashtra, INDIA

Home phone No. – (0091)-(024*-*******

Email: *************@*****.***

www.chefneelesh.weebly.com

Skills:

Accomplished Chef and Certified Culinarian from American Chef Federation with over 4 years experience, Double graduate Professional Culinary and Management School

Sound knowledge in HACCP and strong experience with Best Western Resort Chart Room Restaurant

Adept in Indian, Italian, Chinese, French, Mexican and American Cuisines

Strong experience in working with 5 Star and 4 Star Hotel restaurants like Bistro Hilton Portland (Portland, USA) and Best Western Kodiak Inn (Alaska, USA) along with Waiting and Housekeeping activities including training

Cooking and serving food for a party of over 11000 plus guest

Experience of Private Chef and Service for 1 Week

Strong knowledge of Accounts Good in computer and knowledge of MS Office 2007, Adobe, HTML, Windows Movie Maker

Proficient in providing high standards of Customer Service

Resourceful at maintaining cordial relations with customers and providing value additions

Maintaining quality and service norms to achieve customer satisfaction

Skillful at monitoring and motivating workforce to enhance their efficiencies and assist them to deliver quality services to client

Ambitious, hardworking and committed to excellence; Trained by Chef Bryan Siegel, Hilton

Professional Experience:

Chef de Partie Best Western Kodiak Inn Chart room March– March

Kodiak, Alaska, USA 2009 – 2010

Mise-en-place for breakfast, lunch, dinner, and banquet

Cooking and presenting dishes as per KOT

Cooking and pre-presentation of special dishes on daily, and International dishes on weekly

Making cake on banquets and function

Maintain and adherence hygiene and safety environmental

Working with team and training the new chef

Demi Chef de Partie Mayfair, Corinthian club June–December

Pune, Maharashtra, India 2006 – 2007

Mise-en-place for preparing dishes for banquet and making dishes in guidance of chef

Worked on live station making and severing guest as order

Training commis and apprenti

Maintain and adherence hygiene and safety environmental

Experience of serving over 11000 food customer

Setup Live station and attendee

Chef Commis Rainbow Retreat Club May – May

Lonavala (Pune), Maharashtra, India 2004 – 2006

Assistance to the chef de partie

Preparation of vegetables & sauces

Service of starters and deserts

General day to day cleaning duties

Adherence to health and hygiene policies

Education & Qualification:

AOS Degree Culinary Arts North American Le Cordon Blue January – May

Portland, Oregon, USA 2008 – 2009

Meat and Seafood Identification and Fabrication

American Regional Cuisine

Advanced Grade Manger

International Cuisine

Advance baking and Pastry

Diploma in Hotel Management & Singhad Institute of HMCT August – February

Catering Technology Lonavala (Pune), Maharashtra, India 2003 – 2007

Food and Beverage service & Management

Front office, Housekeeping, Accounts

Baking, National (Indian) & International Cuisine

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