Management Professional
Resume:
CURRICULUM VITAE
_____________________________________
Ruhail Ahmad Mistiri
Jamalatta Nawakadal
Srinagar
*************@*****.***
At the age 22, my passion for food and the fiery environment of the kitchen has fueled my professional and educational choices. My first culinary experience was at my home where I tried my hand at different dishes & this urge for culinary eagerly turned all tasks into learning experiences.
While I feel that the best way to become a fine Chef is through hands-on experience, I also know that education is important. This is why I chose to enroll at Institute of Hotel management & Catering Technology, Srinagar, India. I was able to fully immerse myself in the craft and culture of cuisine and wine. Studying under some of the top Chefs in India, I learned the basic skills necessary to be successful in the professional kitchen.
After completing my diploma i began working as trainee for Jammu & Kashmir Tourism Development Corporation, Srinagar. As I worked there for one year & gained a treasure of on hand experience of professional Culinary.
ist jan 2005 to 26 march 2010 i have been working with one of the most reputed restaurants in J&K “The Café Arabica “and’ mashrabiya ashok hotel Delhi working under the Aegis of Hotel Broadway. Ist aprail 2010 to till date hotel hill top gulmarg .My experience with during this time has been really great & u want now I am ready to delve to greater depths of this trade. I look forward to the exciting and new challenges the upcoming year will bring.
Thank you for taking the time to consider my application. If you need any further information or references, please do not hesitate to contact me. I can assure you that I will be a strong asset to your company.
Skills:-
Knowing Dishes:-
Grilleditems. Inter-Continental. Continental, Arabic, Chinese, Italian, Pastries, Cookies, Sweets, Bakery etc.
Experience:
Ist march 2011 to till date
Hotel vivanta by taj Srinagar.
Commi cook ist in Continental cuisine
Ist April 2010 to march 2011
Hotel ashok New Delhi.
Cdp;
In Arabic and continental cuisine
1st Jan 2005 to 26th mar 2010
“Hotel Broadway”(5 Star Hotel & Restaurant) M.A Road Srinagar Jammu & Kashmir. India-
Commii cook 1st:-
In continental and Chinese cuisine
Main Activities
I shall Clean and re-sets working area
House Rules and Regulation
Health and Safety
Grooming
Quality
Hygiene and Cleanliness
Performs related duties and special projects as assigned
Nov 1st 2004 - Oct 30th 2005
Jammu and Kashmir Tourism Development Corporation (JKTDC)INDIA .
Position- Commi 2 Chinese & Bakery & Steward in F&B section.
As commi 2nd I learnt tricks of trade in serving to the delicacies of variety of people from different classes & ethnicities.
I also made myself aware of the practicality of my profession during my tinier with JKTDC.
Professional education;
One Year diploma in Food Production from Institute of Hotel management 2004 Srinagar India under Prime Ministers Reconstruction plan
Academic Education:
Hr secondary part II – BOSE, J&K.
Pursuing BTS (Bachelors Tourism Studies) through INDRA GANDHI NATIONAL OPEN UNIVERSITY
Contact Details :
Parentage Mr. Gh Nabi Mistiri
Date of Birth 15th Feb, 1986
Languages Known: Fluent in English, Urdu &
Kashmiri
Marital Status Unmarried
Nationality Indian
Permanent Address Jamalatta,Nawakadal,
Sgr-190002. J&K
Passport No F2807073
Hobbies Reading books
playing Cricket
Sincerely,
Ruhail Ahmad Mistiri
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