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[QUOTE=Guest-IJT;94403][B]Curriculum Vitae :[/B] Amar Singh Inda [B]Email [/B]: amar_inda AT yahoo.co.in [B] Objective [/B]: Seeking the challenging position in F& B Production Dept. [B] Summary [/B]: Exceptionally creative, innovative and self motivated Sous chef with more then thirteen years of experience in operation for Renowned restaurants, preparing a wide variety of unique appetizers, soups, entrees, sauces and desserts. Proficient in numerous cooking techniques and cuisine with talent for working with ingredients from countries around the world including Middle East, European, Indian, Italian, Asian. Proven leadership skills with a track record of training, developing and fostering strong teams, focused on quality, presentation, cost containment and safety, proven experience in – - Creative Menu development - Staff leadership and Training - Food and Kitchen safety - Special Event planning - Cost containment and Reduction - Purchasing and Inventory Control - Team work and positive Attitude - Customer satisfaction [B] Professional Experience [/B]: [B]Designation [/B]: Sous chef 13th November 2008 to till date Grand Hyatt Muscat (Sultanate of Oman) 5***** [URL="http://www.hyatt.com"]www.hyatt.com[/URL] [B]Role & Responsibility [/B]: - Looking after day to day kitchen operation. Ensuring maximum guest satisfaction. Consistent with Hyatt International standards, through planning, organizing, directing and controlling the kitchen operation and administration. - To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies. To maintain the daily Log book. Attend weekly Food & Beverage meeting and Daily operation meeting. To maintain outlet communication board, planning weekly roster, conduct monthly staff meeting and yearly staff performance appraisal. Continues …. - Correct stock rotation and minimization of wastage. Looking after daily Meat, Vegetable, Fruits and store requisition according to kitchen operation. Supervising kitchen staffs for preparation and making sure that the job are performed in very hygiene condition. - Well exposed and experience in International cuisine and various kind of banquet such as a set menu, buffet, silver service & cocktail party act. [B] Designation [/B]: Chef de partie Dec.2006 to Nov. 2008 Metropolitan Palace Hotel Dubai (U.A.E) 5***** [URL="http://www.habtoorhotels.com"]www.habtoorhotels.com[/URL] [B]Role & responsibility [/B]: - Responsible for preparing and presenting of western and international cuisine food for ala carte and fine dining restaurant and assisting with banquet. Ensure that the standards of hygiene are maintained and improved where possible. Training and development of commis chefs. Insuring correct stock rotation & minimization of wastage. Assisting other areas of the kitchen when required. [B] Designation [/B]: Demi chef de partie April 2006 to Nov. 2006 Four Points Sheraton Hotel, Bur Dubai (U.A.E) 4**** [URL="http://www.starwoodhotels.com"]www.starwoodhotels.com[/URL] [B]Role & responsibility [/B]: - Assisting in main kitchen. Responsible for hot buffet and ala carte order of room service and western cuisine food of banquets. Ensuring that the standards of hygiene are maintained & improved where possible. Assisting other areas of the kitchen when required. [B] Designation [/B]: Sous chef July 2004 to Oct.2005 Club 99, Baghdad, Iraq (Under the United State of America) [URL="http://www.parson.com"]www.parson.com[/URL] [B]Role & responsibility [/B]: - Responsible for over all running of kitchen operation. Assisted with menu planning, cost and quality production of food. Maintained the cleanliness and hygiene standards. Ensuring that the high standards of food quality and service achieved. [B] Designation [/B]: Demi chef de partie Aug. 2002 to July 2004 Ramada Continental Hotel, Dubai (U.A.E) 4**** [URL="http://www.ramadacontinental.com"]www.ramadacontinental.com[/URL] [B]Role & responsibility [/B]: - Assisting in Main kitchen. Responsible for Hot Buffet and ala carte order of room service and the western and International cuisine food of banquets. Ensuring that the standards of hygiene are maintained & improved where possible. Assisting other areas of the kitchen when required. Continues…. [B] Designation [/B]: Commis May 2001 to July 2002 The Regent Mumbai, India 5***** (Regent International Hotels USA) [B]Work of Nature [/B]: Assisting in all areas of Banquet Kitchen. [B] Designation [/B]: Commis Nov. 2000 to April 2001 Jaypee Hotel Agra, India 5***** [URL="http://www.jaypeehotels.com"]www.jaypeehotels.com[/URL] [B]Work of Nature [/B]: Assisting in all areas of all day Dining Kitchen. [B] Designation [/B]: Commis July 1998 to Nov.2000 Jai Mahal Palace Hotel, Jaipur, India 5***** [URL="http://www.tajhotels.com"]www.tajhotels.com[/URL] [B]Work of Nature [/B]: Assisting in all areas of Banquet kitchen. [B] Training [/B]: I have done Apprenticeship training in Jai Mahal Palace Hotel, Jaipur, India.(The Taj group of Indian Hotels) from 15th November 1996 to 14th May 1998. Additional: Successfully completed the Course of Intermediate Food Hygiene.. Successfully completed the Course of Basic Food Hygiene. (Johnson Diversey) [B]Achievements: [/B] - I received a Certificate of Recognition from General Manager of Grand Hyatt Muscat (Sultanate of Oman.) - I received a Certificate of Best Buffet Restaurant Award 2008. (Sultanate of Oman) - I received an Appreciation Letter from Executive Chef, Metropolitan Palace Hotel, and Dubai. (United Arab of Emirates) Continues….. [B]Educational Qualification:[/B] 1. Bachelor of Arts (Bachelor Degree) 1998 From Jai Narayan Vyas University, Jodhpur, Rajasthan state, India 2. Master of Arts (Master Degree) 2000 From Rajasthan University, Jaipur, Rajasthan state, India 3. National Apprenticeship: 1998 From Board of Technical & Education Jaipur, Rajasthan state, India. 4. Diploma in Hotel Management 2004 From All India Council for Management studies, Chennai, India.[/QUOTE]
