CURRICULUM VITAE

GAGAN DHINGRA

B-**/***,

Sector-18, Rohini,

Delhi-110085

Telephone: +91-11-278*****

Mobile : +2-016*******

Contact by email: r1iv1o@r.postjobfree.com

Objective

Seeking assignments in culinary operations with leaders of the hospitality industry

Total Years of Experience : Over 7 years

Current Location : The Oberoi Sahl Hasheesh(Egypt)

Location Preference : No Preference

Summary of skills & experience

1. Over 7 years experience in culinary operations.

2. Proficiency in producing & presenting high quality of food & beverages. Cuisines specialized are - South Indian, Rajasthani, North Indian and Tandoori dishes.

3. Have knowledge of specialty dishes from cuisines in Kashmir, Punjab, British Raj, Awadhi, Bengali, South Indian states, Goa, Maharashtrian from our speciality restaurant Saffron at Trident Hilton Gurgaon and Zaafran at Oberoi Sahl Hasheesh.

4. Proficient in complete butchery operations.

5. Have handled entire breakfast operations at our All Day Dining restaurant Cilantro at Trident Hilton Gurgaon including Western breakfasts.

6. Was in charge of Indian Banquets at Trident Hilton Gurgaon which catered to high profile corporates like CLSA, Fidelity, Nestle, Amex, GE, ABN Amro, Deutsche Bank.

7. Served Single handedly Indian Kitchen at Oberoi Zahra for 2years. As a Chef-de-partie.

Committed to guest delight. Pleasant, tactful & confident in dealing with colleagues and guests.

Possess an adaptable, flexible approach to work and good organizational skills.

Work Experience

Duration: July 11th,2010 to till date.

Organization: The Oberoi Sahl Hasheesh, Red sea, Egypt

The Oberoi Sahl Hasheesh is a high end all suite luxury resort on the Red Sea. It has repeatedly been recognized as the best resort on the Red sea, as well as one of the best all suite hotels in the world. Personalization of food and service to each and every guest is the highlight of the resort

Position held: Chef-de-partie.

Responsibilities include, handling the day to day ala carte operations of the Indian specialty restaurant, Zaffran, as well as supervisory duties such as ordering, maintenance of hygiene, cost control, etc.

Achievements: With The Oberoi Sahl Hasheesh

Have been appreciated for guest recognition. With personal letter of appreciation from General Manager.

Duration: July 10th, 2008 to July 9th, 2010

Organization: Oberoi Zahra ( A Luxury Nile Cruiser) located in Egypt

The Oberoi Zahra is one of the premier cruise liners on the Nile. With just 27 luxury cabins, personalized food and service of the highest standards is offered.

Position held: Chef-de-partie

Responsibilities include, single handedly taking care of the Indian kitchen, ala carte operations as well as interacting with guest and preparing special personalized food for them.

Duration: September 1, 2005 to July 6th , 2008

Organization: Trident- Gurgaon,India

Trident Gurgaon has been voted ‘Asia’s Leading Luxury Hotel at the World Travel Awards, 2010. The hotel has also been rate ‘India’s Leading Hotel for the fourth year in succession. Personalization of food and service to each and every guest is the highlight of the Hotel.

Position held: Kitchen Assistant( As commis-I )

Responsibilities include,Was in charge of Trident Butchery about a year. As well as known as a south Indian specialty chef. Also worked with Trident Banquet Kitchen( Bulk food preparation) and ala carte operations for Saffron Indian specialty restaurant.

Achievements: With Trident Gurgaon

Have got An A+ (Exceptional) rating for 2006-07 and 2007-08 at Trident Hilton Gurgaon in the Oberoi Appraisal system.

Duration: May 3rd, 2004 to July 18th 2005

Organization: Hotel Le Meridien, Jaipur

Le Meridien, located in Aravali Hills, out cut of Pink City Jaipur. With 116 rooms and villas. Specialize in Rajasthani Traditional cuisine. As well as known as Big Banquet parties and conferences location.

Position held: Commis - II.

Responsibilities include, specialize in preparing and cooking big Banquet Parties food. Also Specialize in Rajasthani Traditional cuisine.

. Achievements: With Le Meridien

.Team member to open a new Rajasthani cuisine restaurant (Surya Vilas) at Le Meridien.

Appreciated & awarded for consistent good performance on completion of one year with Le Meridien.

Duration: September 1, 2003 to July 28th ,2004

Organization: Hotel K.K.Royal Days, Jaipur

A Four Star Hotel, located near to Amer Fort in jaipur. Member of days inns world wide.

Position held: Commis - III.

Duties:

1. Pre-preparation and finishing food for Indian section.

2. Cooking for the Employee dining room.

3. Hands on working in cold kitchen.

Duration: February 10th, 2003 to August 25th,2003

Organization: Hotel Kanchan Deep, Jaipur

Position held: Cook.

Duties:

Overall kitchen operation including Tandoor and Curries in small scale operation, Misen-place and finishing of all preparation, Maintaining proper Hygienic condition.

Strengths:

1. Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.

2. Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers.

3. Efficient in making different delicious menu charts to attract guest.

Educational Qualification

1. Achieved bachelor’s degree in Commerce

University of Delhi in the year 2006.

2. Completed Senior Secondary ( 12th )

From National Open School in the year 2000.

3. Completed Matriculation (10th )

From Board of School Education Haryana in the year 1996.

.

Other Qualification(s)/ Certification(s)/ Programme (s) Attended

1. Completed one year craft course in the trade of Cookery with Indian Tourism Development Corporation. (ITDC-MPDC) in the year 2002.

2. Completed course in English Language Level 2B from Inlingua.

3. Competed one year Basic course in computers from IGNOU.

Industrial Training

Worked as Industrial Trainee with Hotel Samrat, Delhi from January 2002 to March 2002.

Worked as Industrial Trainee with Hotel Ashok, Delhi from April 2002 to December 2002.

Personal Details

Father’s Name : Sh. Hitesh Kumar Dhingra

Date of Birth : November 26, 1980

Marital Status : Married

References

Chef Ajit Raman Chef Aditya Kulkarni

Executive Chef Kitchen Executive

The Oberoi Zahra, Egypt The Oberoi Sahl Hasheesh, Red Sea, Egypt

E-mail: r1iv1o@r.postjobfree.com E-mail: r1iv1o@r.postjobfree.com

Ph: +20-194****** Ph: +20-109******

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