Chef de Partie

CURRICULUM-VITAE

Personal Information

Name: Kshitiz Singh Sengar

Age: 27 Yrs.

Date of Birth: 13th Feb 1984

Father’s Name: Mr. Abhay Pratap Singh Sengar

Nationality: Indian

Address: ***-****me Tax Housing Society,

Vinayakpur, Kanpur, U.P.

E-mail: ************@*****.***

Contact no. +919*********

Bio:

I am a chef who cooks from soul and blends in creativity to boost the experience. I am very punctual and demanding of myself & my colleagues. I am willing to re-locate to any place abroad for a good cook/chef opportunity. I am a professional chef and have experience of nearly 6 years. I am an expert on typical Indian basic and regional cuisines and have vast knowledge of prominent international cuisines like Italian, French, Mexican and other International cuisines. I have worked with the largest chain of 5-Star hotels (Taj Group of Hotels) in India, as well as specialty Restaurant and Industrial Catering. I have handled adequate number of staff and kitchen management responsibilities as well. I have a valid passport and eligibility to work in USA, Canada, UK, Australia, etc. as skilled worker as per all prevalent visa norms (I have already checked with respective Embassies in India).

Academic Qualification

• Year 2000/ High School/ U.P. Board/ Dr. V.S.E.C. Kanpur

• Year 2002/ Intermediate/ I.S.C.E/ P.C.M. / Wendy High School, Kanpur.

• Year 2003/ Completed 6 Months Industrial Training Program from THE PARK (5 Star Boutique hotel), New Delhi - India.

• Year 2004/ Specialization in Awadhi, Italian & French Cuisine from THE PARK (5 Star Boutique hotel), New Delhi - India.

• Year 2005/ B.Sc. in Hotel Management and Hospitality Administration/ I.H.M – Lucknow.

Work Experience

1. Worked from June 1st- Dec 27th ‘2005 at Taj Stas Air Catering Ltd. (Taj Group of Hotels) initially as a Management Trainee and later as a Chef in Indian kitchen.

2. Started working at Little Chef Multi-Cuisine Restaurant and Catering Service, since 10th January 2006 initially as a Commie 1 and later got promoted as Demi-chef de partie in February 2008.

3. Currently designated as Chef de partie for Indian / Continental Kitchen Department after my second promotion. Handling brigade for Indian Cuisine - Regional & Tandoor Specialty / International Cuisines such as – Italian, French, Mexican and Chinese etc.

Core Job Responsibilities at last Job:

• Team Management

• Handling Kitchen Requisitions and raw material planning.

• Maintaining Kitchen staff records and Duty-rotations.

• Menu Planning & Menu Designing.

• Supervising all food preparations.

• Taking care of quality parameters, Hygiene and Kitchen SOPs.

• Cooking specialty cuisine based food and signature dishes.

• Constant Innovation and trend keeping.

Other Qualifications

• HACCP Technique and Industrial Kitchen Risk Management Certification.

• Enterprise Resource Planning Certification Program/ SIDBI – IIT Kanpur

• Complete Knowledge of Computer in: MS Office, HTML, Flash, WIN 2000, XP, VISTA and expertise in MS excel.

• An expert at English communication.

Place: Kanpur, India

Date: 19th-November-2011 Kshitiz Singh Sengar

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