Manager Training

CURRICULUM VITAE

PERMANENT ADDRESS

NEPAL SINGH S/O Sh.SANTRAM SINGH PARMAR

V.P.O. REWARI KHERA

DISTT.Bhiwani(HARYANA)

E-MAIL:***********@*****.**.**

[pic]

Area of Interest: - Indian Tandoor

CAREER OBJECTIVE

. As a professional help to organization to achieve their goal through

my new, fresh motivate and creative ideas with high level of energy

& enthusiasm.

BASIC FUNCTION

. A line cook is responsible for the daily preparation of food items

in the pantry, fry and/or stations or other Areas of the kitchen.

ESSENTIAL DUTIES

1. Sets up station according to restaurant guidelines.

2. Prepares all food items ads directed in a sanitary and timely

manner.

3. Follows recipes, portion controls, and presentation specifications

as set by the restaurant.

4. Restocks all Items as needed throughout shift.

5. Cleans and maintains station in practicing good safety, sanitation,

organizational skills.

6. Has understanding and knowledge to properly use and maintain all

equipment in station.

7. Assists with the cleaning, sanitation, and organization of kitchen,

walk-in coolers, and all storage areas.

8. Performs additional responsibilities, although not detailed, as

requested by the Chef, Sous Chef or Kitchen Manager at any time.

ACADEMIC QUALIFICATION

. Passed(10+2)with commerce stream from C.B.S.E. Board in 2003

. Passed (10th) from C.B.S.E. Board in 2001.

. Completed B.Com From EIILM, Sikkim University in 2012

PROFESSIONAL QALIFICATION

Course : Craftsman course in Food Production

Discipline: Food production (Diploma)

Institute : I.H.M. Gwalior in Session 2003- 04

University: National Council for Hotel Management,

Ministry of Tourism

COMPUTRE APPLICATION SKILLS

Knowledge of MS-OFFICE Good Knowledge of Internet/E-mail.

SUMMERY SKILLS

Area of Interest is Indian Tandoor & Indian Curry.

Basic Knowledge of Butchery, Continental, & Indian sweets

Basic understanding of professional cooking and knife

handling skills.

Understanding and knowledge of safety, sanitation and food handling

procedures.

Previous prep or line cook experience

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

Must have problem solving abilities, be self-motivated, and

organized

WORKING CONDITIONS

1. This position will spend 100% of the time standing.

2. Occasional environmental exposures to cold, heat, and water.

3. The individual must be able to transport up to 50 pounds on

occasion and up to 35 pounds regularly.

4. Must be able speak read and understand basic cooking

directions.

5. Must be able to hear with 100% accuracy with correction.

6. Must be able to see 20/20 vision with correction.

LEVEL

The individual will work directly under Chef, Sous Chef, or Kitchen

Manager.

TRAINING EXPOSURE

6 month of industrial training Exposure in JAYPEE PALACE

HOTEL,

AGRA from 1st June, 2004 to 30th Nov, 2004.

JOB TRAINING

3 month of Job Training Exposure in RAJ PALACE HOTEL, from 05

Dec 2004 to

04 Mar 2005 in JAIPUR.

JOB PROFILE

. Worked 11 Months with 'IT'S GREEK TO ME' as a Commis 3, from 07 May

2005 to

10 May 2006 in New Delhi.

. Worked With "BARISTA COFFEE CO.LTD" (Owned by LAVAZZA

CAFFE DI ROMA, ITLAY.) in his PRODUCTION COMMISARRY, GURGOAN, as a

Commis 2, from 16 Jan 2007 to 15may2008 in HOT KICTHEN (INDIAN

SECTION).

. Worked with BJN GROUP OF HOTELS, DELHI. In its 'Sahib Singh Sultan'

Restaurant located in Ambience Mall, GURGOAN, from 20TH May 2008 to

24th July 2009 in Indian section, as a Commis 2.

PERSONAL PROFILE

DATE OF BIRTH : 04 Sept, 1983

GENDER : Male

MARITAL STATUS : Unmarried

LANGUAGES KNOWN: Hindi &English

HOBBIES : Swimming, Horse Riding, Basketball,

Boxing,

Traveling, &Cooking Food.

CONTACT NO. : 91-999*******

DATE

PLACE

(NEPAL SINGH)

Contact this candidate