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[QUOTE=Guest;124484]SARTHAK SHARMA
[b]E mail [/b]: sarthaksharma AT hotmail.com 
Career objectives
- To reach international heights in the culinary world.
- A growth oriented, managerial position, which will help me to utilize the skills and competencies I have acquired over the years, through hands on experience. 
Hotel Qualification
Young, energetic, and highly talented hospitality industry professional, with over 6 years of fine dining experience in a multi-cultural environment in India and abroad, based on solid formal education consisting of a three year specialized “Diploma in Culinary Arts and Kitchen Administration” from Institute of Hotel Management, Aurangabad, India. (One of the Eight Leading Hotel Schools of the World)
Key Skills
[b]- Continental cuisine [/b]: Starters (hot & cold), Soups, Entrée and Main course.
[b]- Italian Cuisine [/b]: Antipasti, Minestra, Pasta, Risotto, Main course, Breads and Desserts.
[b]- Mediterranean Cuisine [/b]: Tapas, Mezzes and authentic Arabic cuisine.
[b]- Indian Cuisine [/b]: Authentic and modern Indian cuisine with specialties of different regional cuisines of India.
- Garde manger – Salads, Salad dressings, Cold cuts, Pre-plated starters, Fruits and Vegetable carvings, Decoration and artistic pieces of buffet, Ice carving, Butter sculptures, Jelly logos and Sculptures in artistic bread.
- Coffee shop cuisine and limited expertise in Mexican cuisine, Swiss cuisine, Hungarian cuisine, German cuisine, Moroccan and Vietnamese cuisine.
- Breakfast, lunch and dinner buffets, theme buffets, sit down dinners and T.D.H menus.
- Barbeque menu – Set up, planning and implementation.
- HACCP implementation, menu planning, menu costing, standardization of recipes, daily ordering & requisitions, Manpower planning, Staff training and development.
- Thorough understanding of operations, profit-and-loss principles, with a proven ability to increase profits and maintain, as well as, up hold corporate identity and integrity. 
- Quick leaner that is open to change for new learning opportunities.
Employment Experience
[b]Total Work Experience [/b]: More than 7 years.
September 2009 to till date
Currently employed with “Al’ Kharafi Global Company”, based in Kuwait, as Executive Chef, and In- charge of their Premium casual fine dining restaurant brand known as “Posh Café”.
About Al Kharafi Global Company ([url]www.kharafiglobal.com[/url])
The trendsetter of modern food in the market of Kuwait with 30 successful restaurants running all over gulf (Kuwait, Bahrain, Saudi Arabia, Egypt and Dubai). The different brands under Kharafi Global are Posh Café (A casual fine dining International cuisine Restaurant), Nino (A casual Italian influenced restaurant), Bredz (An artisan bakery and cafe), Johnny Rockets (A franchise fast food brand from United States), Laila (Fine dining Mediterranean cuisine restaurant), Lailnhar (Contemporary Arabic restaurant), Baker and Spice in Dubai (Franchise café restaurant from London) and Hashi (Very high end fine dining Oriental restaurant). 
April 2008 to August 2009 
[b]Position [/b]: Sous Chef 
The Taj Mahal Palace and Tower Hotel, Mumbai, India.
Posted at Shamiana, 200 covers, 24 hour operating Casual fine dining restaurant. It is the highest revenue producing restaurant in Mumbai and the first one to start with the concept of 24 hour dining in Mumbai.
January 2006 to March 2008 
[b]Position [/b]: Senior Chef De Partie 
The Taj Mahal Palace and Tower Hotel, Mumbai, India.
Posted at Zodiac Grill, the recipient of the prestigious Wine Spectator – Award of Excellence. The Zodiac Grill is a Fine Dining European restaurant which creates an unforgettable ambience that perfectly complements its creative French Cuisine and unrivalled service.
June 2004 to December 2005
[b]Position [/b]: Corporate Management Trainee (Food Production) 
The Taj Group of Hotels, India.
Selected through a rigorous selection process during campus interviews, which includes technical written examination, group discussions, preliminary interview, and food trial followed by a final interview.
The intensive training programme comparable to an MBA in hospitality is designed to mould young budding hotel professionals into future business managers.
About Taj Mahal Palace and Tower Hotel, Mumbai, India ([url]www.tajhotels.com[/url])
The first 5 star luxury deluxe flagship hotel of its kind, housing 600 artistic super comfortable rooms, 12 Food and Beverage outlets and 15 colossal banquet halls, in addition to a spa, gymnasium and shopping arcade. This magnificent property is 107 years old.
Duties and Responsibilities
- Reports to the General Manager / Owner of the company.
- To develop a team of skilled and creative Chef’s.
- Designed new menu concepts and implemented them to frame the stylish dining menu for the outlet.
- Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that the daily operation is smooth and problem free. 
- Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. 
- Daily inspection of the walk in chillers and dry store.
- Quality control of the food, garnishing and portion size.
- Cost control through proper requisitioning, portion control, minimizing of wastage and recycling of reusable items.
- Staff training and development.
- Plan and implement new improved systems and procedures to increase efficiency.
- Regular interaction with the guest in terms of their preferences and choices.
Specialization in the Garde Manger kitchen for one year
During the Corporate Management Training Programme I have specialized in Garde Manger kitchen and got an opportunity to work in the Garde Manger kitchen of three luxury five star deluxe properties of The Taj Group of Hotels, India 
[b]- The Taj Mahal Hotel, New Delhi, India  [/b]: 4 months
[b]- The Taj Palace Hotel, New Delhi, India [/b]: 4 months
[b]- The Taj Bengal, Kolkata, India [/b]: 4 months
[b]During the specialization training I was responsible for [/b]: 
- The cold buffet spread at the coffee shop for breakfast, lunch and dinner service.
- To innovate new presentation styles of the cold food items for the mega Sunday brunch.
- To take care of the various buffet decoration work like butter sculpture, jelly logo, Ice carving, fruit and vegetable carving and various edible and non-edible centerpieces.
International Cuisine Exposure
- Have attended an Italian cuisine workshop organized by Italian trade commission and Italian Chef’s Federation, World Association of Chef’s Societies and got an opportunity to learn regional Italian cuisine under two celebrity Italian chefs, Chef Michele D’Agostino (Executive Chef, Federazione Italiana Cuochi) and Chef Fernando Bassi (Vice President, Federazione Italiana Cuochi). 
 After completion of the workshop, I was designated for an Italian food promotion at Shamiana for 2 weeks. 
 [b]Signature dishes [/b]: Smoked beef Carpaccio, minestrone, Home made spaghetti a la chitarra with shiitake, pokchoy and red wine duck ragout, Salmon tartare with lime, Apple basil and quail egg a la coq served on potato galette, Caponata a la siciliana and Tiramisu. 
- Have worked with Michelin star Master Chef Edgard Bovier, Executive Chef from Lausanne Palace and Spa, Switzerland, for a two week Swiss food festival hosted at Shamiana and got an opportunity to learn a variety of appetizers, main dishes, vegetarian dishes that include salad of chicken breast with grapes, Barley soup 'Grisons' style, Toast with morels and goose liver, Cheese fondue, Spatzle with spinach and cheese, Roesti with tomatoes and mozzarella, and Picatta of zucchini and eggplant on risotto to name a few. 
- Have worked with celebrity Chef Monica Patino of Mexico for a two week Mexican food festival hosted at the Zodiac Grill and got an insight to a variety of authentic Mexican specialties like ceviche, tostadas, pibil chicken, prawns with chipotle, Mexican rice and guacamole.
- Have worked with Michelin star Master Chef Maurice De Boer of Germany for a two week Oktoberfest hosted at Zodiac Grill with German specialties like Pig leg with Sauerkraut, Apple Spatzle, Weisswurst with Brezel and Sweet Mustard Schnitzel. 
- The other food festivals which gave an insight to the regional cuisine of different countries of the world were Hungarian food promotion, Moroccan food promotion, Vietnamese food promotion, Asparagus promotion and Salmon promotion.
Accomplishments
- Awarded as the “Certified Taj Departmental Trainer” for successfully demonstrating the knowledge and skills required for supporting and delivering quality hospitality training in The Taj Group of Hotels.
- Awarded the “Best Chef in Oriental and Chinese” from Institute of Hotel Management, Aurangabad / Taj Groups Of Hotels.
- Awarded a certificate from “The Grand Chef”, luxury division, Taj Group of Hotels, for demonstrating the Taj core Value of “Teamwork”.
Educational Qualifications
Year Degree/Diploma/Certificate Institute/School Duration
[b]2009 IELTS (International English language testing system) British Council SCORE [/b]:
6.5 Bands
2008 
Diploma in Italian Cuisine Italian Chef’s Federation, World Association of Chef’s Societies 
2 weeks
(2008)
2005 
Taj Management Training Programme – Food Production 
Taj Group Of Hotels, India 18 months
(June 2004 to December 2005)
2005 Training Programme on “Enhancing Managerial Skills” FORE School of Management, New Delhi 2 weeks
(2005)
2004 Diploma in Culinary
Arts and Kitchen Administration
 Institute of Hotel Management, Aurangabad / Taj Groups Of Hotels 
3 years
(2001 to 2004)
2004 
Bachelor of Business Administration (BBA) Dr. Babasaheb Ambedkar Marathwada University, Aurangabad 
3 years
(2001 to 2004)
2001 Senior School Certificate Examination D.A.V Public School, 
New Delhi 1 year
(2001)
1999 Secondary School Examination D.A.V Public School, 
New Delhi 1 year
(1999)[/QUOTE]

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