Years Experience Pvt Ltd
Resume:
Prem Chaudhari
Mumbai-63, Maharashtra, India
E: ******@*****.***
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Summary
With over two years experience in the industry and three years in hospitality college, I have never been more dedicated and passionate about producing high quality, creative and innovative dishes for exceptional experience of the guest .
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Education
Institute of Hotel Management, Catering Technology and Applied Nutrition
Mumbai, India
Degree: Bachelor of Science in Hospitality and Hotel Administration
Graduated: 2011
Patkar college of Science
Mumbai, India
Certificate: Higher secondary school certificate in Science
Graduated: 2007
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Employment History
Oct 2010 – July 2012: Chef
Maidoindia Enterprises Pvt Ltd
Mumbai, India
Responsibilities
• Supervised a team of 7 in a Indian speciality kitchen
• Managed food preparation processes
• Preparation of curries and main course
• Trying Fusion dishes of Indian and other cuisine
• Coordinated with operation staff.
• Checked garnishes and meal presentation
• Checked and maintained stock levels
• Training of junior staff and supervise their work.
• Indenting and stock handling.
• Prepare various reports for closing shift and end of day process.
• Assisted the head chef de cuisine with menu planning, budgets and food experiments.
• Responsible for ensuring quality of food and presentation is maintained all the time.
Achievements
• Appeared in food show of the local entertainment channel as chef.
• Participated in many exhibitions and live demo sessions for group of more than 50 people.
• Restructured the food prep system which resulted in a more efficient production line
• Gained standard Hygiene certification
• Managed event of more than 1500 pax.
Nov 2009 – Apr 2010: Trainee chef
Taj President Hotel,Cuffe Parade
Mumbai, India
Responsibilities
• Worked with different chefs de partie to learn about each station of the kitchen
• Cooked meals, entrees, snacks and desserts
• Prepared sauces and curries.
• Handled bakery products like breads, cake sponges and milk breads
• Handled tandoori station in Indian kitchen
• Checked stock levels and Refilling.
• Handled breakfast items in coffee shop
Achievements
• Positive appraisal from Executive chef and sous chef for efficient and hard-work
• Gained experience in handling tandoor and bakery products with other Indian and Continental dishes.
Nov 2008 – May 2009: Trainee
Taj Lands End, Bandra
Mumbai, India
Responsibilities
• Made sure all stations in the kitchen were clean and hygienic to work on.
• Cleaned kitchen
• Stored food
• Chopped all vegetables for prep
• Checked food expiry dates and discarded any outdated food
• Put into practice any skills learned in class like meat cuts, fillets etc
• Helped with all garnishes
• Handled events starters section
Skills
Category Name Proficiency Yrs experience Last used
Language English Advanced 15 yrs Regular
Language French & Japanese Intermediary 5years <2days
Computer MS Office, Kitchen
Management system Advanced 12years Regular
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Interests
Travelling the world and preparing amazing food
Modern cookery techniques
Experiencing different cultures
Fruits & Vegetables carving and sugar work
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References
Vernon coelho – Head chef and mentor
IHMCTAN, Mumbai
Email: ********@*******.***
Phone: +91-982******* Vasant khot – Senior pastry chef
Holiday inn, Mumbai
Email: ******.****@*****.**
Phone: +91-900*******
PREM CHAUDHARI
07 AUG 2012
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