Profile
• Able to work as a part of the team, and push the success rate forward, while maintaining a light spirit
• Ability to plan a variety of menus from fine dining to contemporary Modern Continental Cuisine
• Efficiently handle inventory control to ensure waste and theft is reduced
• Solid understanding and enforcement of safety procedures
• Ability to plan work schedules and follow duties in accordance to the workschedule
• Excited to Learn new techniques, strategies and Recipes
Career/Internship Summary
August 2012 – Present (2014):
Demi Chef De Partie Delhi,INDIA
DUSIT DEVARANA HOTEL(Employed)
Responsibilities:
• train, and supervise the trainees and commis
• Scheduled the work of Trainees, Commis
• Maintained the standards of the quality to ensure that cost of food remain economical.
• Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times.
• Exercised controls to minimize food and supply waste and theft.
• To monitor stock movement and be responsible for ordering of the section
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
July 2011 – May 2012: Delhi,INDIA
PREGGO ITALIAN RESTAURANT,
WESTIN,GURGAON, INDIA
(STARWOOD CLASS PROGRAMME)
Responsibilities:
• Completed one year intern as (STARWOOD CLASS PROGRAM ) in The Westin hotel, Gurgaon under supervision of Chef David Watson
• Worked in the pre-opening team of Italian Restaurant ”PREGO” in the Westin hotel, Gurgaon under the supervision of Italian chef DavideConcasse.
• Worked in banquet kitchen of The Westin Gurgaon under the supervision of chefRakshit Sharma.
• Managed Live Counter preparations
• Worked in Pre-opening team
• Managed food preparation processes
• Managed all team tasks
• Allocated duties and executed Meal orders
• Coordinated with front-of-house staff
• Checked garnishes and meal presentation
• Assisted the head chef de cuisine with menu planning,
Jun 2010 – August 2010:
Delhi,INDIA – CIBO Restaurant
Responsibilities
• 10 weeks of Understudy in kitchen department at Italian restaurant CIBO, Hotel Janpath, New Delhi under supervision of Chef Nishant Choubey.
• Shadowed different chefs de partie to learn about each station of the kitchen
• Cooked meals, entrees, and Appetizers
• Prepared sauces
• Prepared Italian Wood-Oven based PIZZAS, the specialities of the house.
• Talked with head chef about supplies and menu options
• Talked with waiters about different specials
January 2010-May 2010
TAJ HOTEL , AURANGABAD MAHARASHTRA,INDIA
Responsibilities
• Eighteen weeks of industrial training in Taj residency, Aurangabad in kitchen department under supervision of chef NareshTuteja
• Cleaned kitchen
• Stored food
• Chopped all vegetables for prep
• Checked food expiry dates and discarded any outdated food
• Put into practice any skills learned in class
• Helped with all garnishes
May 2009-July 2009
TAJ PALACE HOTEL, NEW DELHI DELHI,INDIA
Responsibilities
• Cleaned kitchen
• Stored food
• Chopped all vegetables for prep
• Checked food expiry dates and discarded any outdated food
• Put into practice any skills learned in class
• Helped with all garnishes
Education & Qualifications
2013
GOLD MEDAL TURKISH CUISINE-AAHAR 2013
EXHIBITION HALL, DELHI
2008 0 2012
B.A (Hons) in Culinary Arts.
Institute of Hotel Management Aurangabad, University of Huddersfield, U.K.
2007 to 2008
10+2 (CBSE) MANAV STHALI SCHOOL
2005 to 2006
10 (CBSE) MANAV STHALI SCHOOL
