I'm graduated from Guru Nanak Institute of Hotel Mangement in Bachelor of Science in Hospitality and Hotel Administration. During my graduation time I learned about the departments in hotels and restaurants and rules to follow, after I decided my specialization department which is culinary, after I did my Internship from THE WESTIN KOLKATA and apprenticeship from the ITC Royal Bengal which is Luxury collection hotel where I trained myself in banquets and two fine dining one is Avartana which means to change and it was a deconstructed south Indian cuisine works through molecular gastronomy technique, here I worked for last 6 months along with this it was a pre-opening also. And in Ottimo which means excellence in Italy is an Italian fine dining restaurant works with the authentic taste, here I worked for 2 months due to very rush on that days and I got opportunity to work. After, Worked in Bakery and confectionery for One month. For the First five months worked in Banquets where I make myself ready for the rest of my career to become a chef with the advice of each respected chef I'll meet in my path.
Graduated - B.sc in hospitality and hotel Administration.
High School
Secondary School
Skills I've learnt from beginning of my graduation days about the rules and regulations, departments, hierarchy of departments, terms used globally, Communication in English, hands on experience in cooking during practical classes in food production classes, hands on experience during food and beverage service, skills to welcoming guest in Front office practical, Food Safety exercise in Culinary practical's, group work skill which was very interesting to managing each other with valuable commands in practical's.
Napkin Affair General Trading Company
commis 3
Date- 18 July 2023
Though it's my first job in abroad as a beginner level to become a chef, where I find myself comfortable to work with different nations chef. Because of good communication practice's though I'm learning commands through constant practice and advice from senior chefs.
ITC Royal Bengal
Apprenticeship - 14 months
Date- 08-10-2021 to 01-12-2022
I'm Thankful to each and every one I meet during my first step in the chef career.
Out of work my interests are to travel new places and know about their culture and traditions.
Cook different culture and tradition food to improve my knowledge of cooking practically.
communicate with senior chefs on off day and working days about to improve my skills in professional life.
I love to spend time more in the kitchen, vegetable markets, meat shops, fish markets, with farmers and on internet.
Like to ride bikes.
And spend time with my family.
