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PARK PREMIER Gurgaon : Japanesse, Oriental Cook
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PARK PREMIER Gurgaon : Japanesse, Oriental Cook
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[QUOTE=Guest;199218]CURRICULUM VITAE BHASKAR MAURYA bhaskar.maurya368 AT gmail.com CAREER OBJECTIVE - To Work in a challenging atmosphere, which provide ample opportunities for learning and growth EDUCATIONAL QUALIFICATION - Passed 10th From CBSE. - Pursuing 12th From National Open School. WORKING EXPERIENCE 1)Joined as COMM-III and at last worked as Demi-Chef-De-Partie in Sakura Kitchen .(april2007 to april2009) 2) Experience of opening new restaurant as a Trainee Demi-Chef-De-Partie(Member of Opening Team) at Sakura Restaurant, Gurgaon.(march2009 –april2009) 3) Worked in ITC Sheraton, New Delhi as a Chef-De-Partie in Pan Asian Kitchen (april2009 –feb2010). 4) Worked in Pre-opening Team of Hotel Crowne Plaza, Okhla, Phase-I New Delhi as DCDP.(March2010-15March2011) 5) Working with Siesta Restaurant and Catering Service Pvt. Ltd., Gurgaon (Ummami Restaurant) as a C.D.P.(01April,2011- till know) JOB RESPONSIBILITY - To maintain the par stock & inventory of kitchen. - Taking care of the monthly inventory and co-ordination with other kitchen departments. - Foods trial. - Food festival layout. - Involved in Menu planning with the sous Chef along with portion standardization and supervision of food preparation. [b]STRENGTH [/b]: - Positive attitude towards work. - Team work. - Respect towards work. - Feeling of ownership towards work. - Training at my own level. [b]TRAINING [/b]: - Handling guest complaints. - Order Taking. - Body language. - Motivation & leadership skills. - Telephone skills. - Computer knowledge. - Food handling. EXTRA CURRICULUM 1) 3 Years Apprenticeship course in Food Production from B.T.C Pusa. 2) 3 Years Training in Metropolitan Hotel Nikko in Japanese Cuisine / Sakura. FOOD SPECIALTY - Sushi, Sashimi, Teppanyaki and Tempura. [b]DATE [/b]: [b]PLACE [/b]: - NEW DELHI BHASKAR MAURYA[/QUOTE]
