Park International Singapore : Chef

[Rajkumargautam]

Park International Singapore : Chef

Designation: Chef
Experience: 2 - 3 Years
Location: Singapore

Job Description:
Responsibility includes overlooking production and creation of new healthy food recipes.

Desired Candidate Profile:
Should have relevant experience in cooking variety of recipes.

Company Profile:
Certified Manpower Recruitment company with business interests in international Recruitment, Training, in the Hospitality and Healthcare domain .

Address:
Park International
Minaz Arcade
Mangaladevi Temple Road
Near Shrinivasa College
Mangalore,Karnataka,INDIA 575001

Email Address: parkinternational18@gmail.com

Keywords: chef, cook

[Guest]

Mr Ravi from Park International is a very big fraud person. Do not pay any money to him.
He takes money from peoples and never give job.
I paid him more than Rs 25000/- in last month for Canada job.
There is no feedback by his contact and jobmail from him.
Now days He keeps his Mob: +91 92438 58589 swiched off.

[navirocks85@gmail.co]

Hello sir/mam
This is Navjot Singh(mob no.-91-9988724797) working in MK 4 star Deluxe hotel in Amritsar as Sous chef from last 2 years, Searching for new opportunity at the door. I hope you will help me out.
I am sending my CV with this message, If you like then please contact me.


CURRICULAM VITAE
Village – Dalia, P.O. – Dinanagar,

Distt. – Gurdaspur – 143521, (Punjab).

Mobile No.:+919988724797.

NAVJOT SINGH email: navirocks85 AT gmail.com .

PROFESSIONAL QUALIFICATION:
. Hotel Management from Seedling Academy of Design Technology & Management, Khorebariyan, Jagatpura, Jaipur. (Affiliated to AICTE), Jaipur National University.

INTENDED SPECIALISATION:
. Food & Beverage Production.

EDUCATIONAL QUALIFICATIONS:
. Two Years computer competency in (NetGSC) from CS Software Enterprises Limited, Hyderabad from May – 2002 to April – 2004.

. Sen. Secondary from PSEB in 2002.
. Higher Secondary from PSEB in 2000.

COMPUTER PROFICIENCY:
. Trained and Competent in HTML, DHTML, CGI with C, CGI with PERL, Java Script, JAVA, JDBC and other Computer Languages.

WORK EXPERIENCE:
. From 14th April, 2008 to till date. As a SOUS Chef in M.K.Hotel, Amritsar ( It’s a Four Star Deluxe Hotel). I Handling all the Kitchen operation in the hotel without an Executive Chef. Ensuring quality & quantity standards as per organization policy planning & Implementing buffet specifications & food promotions. I also handle five major cuisines that is…. Indian, Continental, Tandoor, Halwai Section, Flight Catering & Outdoor Caterings.

INDUSTRIAL TRAINING & VACATIONAL TRAINING:
. From: SHERATON RAJPUTANA HOTEL, Jaipur.
. From: CLARKS AMER HOTEL, Jaipur.

EXTRA – CURRICULAR ACTIVITIES/PARTICIPATIONS:
. Participated in Outdoor Catering at ICC Champions Trophy, Sawai Man Singh Cricket Stadium, Jaipur.

LANGUAGES KNOWN:
. English : Medium of instructions through out my academics.
. Hindi : Speak, Read & Write.
. Punjabi : Native Language.

AWARDS/SPECIAL ACHIEVMENTS:
. Cricket: Represented Punjab State Cricket Tournament under (Punjab Cricket Association) Under – 19 & Under – 16.
. Awarded Trophy in various events in school.

PARENTAL DETAILS:
. Date of Birth: 05th April, 1985.
. Father’s Name: S. Kuljit Singh.
. Father’s Occupation: Govt. Employee in Sugar Mill.
. Mother’s Name: Mrs. Hardip kaur.
. Mother’s Occupation: Teacher.

HOBBIES:
. Playing Cricket.
. Listening Music.
. Playing with Kids.

PERSONALITY TRAITS:
. Sincere and Capable of leading my team with great interest.

REFERENCE:
. Mr.A.K. Srivastava (Director).

School of Hotel Management & Catering Technology, Jaipur National University, Khorebariyan, Jagatpura, Jaipur.


Date: (NAVJOT SINGH)

[Guest]

i am experience in hotel industry looking any suitable job

[Guest]

Curriculum Vitae 8 years Experience { Hot kitchen }
SRINIVASAN ALLVIN

E-mail chefallvin.777 AT gmail.com

Desired employment Cook – 2

Work experience
Date
Name of the employer
Occupation or position held
From 2/3/2011 to till date
The paladar Restaurant , George town, KYI
Kitchen in charge

Dates 18/01/2009 to 28/12/2010
Occupation or position held Chef de party
Main activities and responsibilities - Ensure the personal hygienic and grooming.
- Checking the function prospects of the day.
- Checking the mis-en-place.
- Preparation of Ala-carte & Buffet.
- Maintain FIFO (First In First Out)
Name and address of employer Silver sea cruise line, Italy
Type of business or sector MOST LUXURIOUS 6 STAR CRUISE LINE

Dates

30/07/2007 to 28/11/2008
Occupation or position held Chef de party
Main activities and responsibilities - Ensure the personal hygienic and grooming.
- Checking the function prospects of the day.
- CheEnsure the personal hygienic and grooming.
- Checking the function prospects of the day.
- Checking the mis-en-place.
- Preparation of Ala-carte & Buffet.
- Maintain FIFO (First In First Out)cking the mis-en-place.
- Preparation of Ala-carte & Buffet.
- Maintain FIFO & (First In First Out)
- Ensuring food quality
Name and address of employer Carnival cruise line, Miami, USA.
Type of business or sector MOST BIG FLEET CRUISE LINE IN THE WORLD

Dates
23/09/2005 to 18/04/2007
Occupation or position held Chef de party
Main activities and responsibilities - Ensure the personal hygienic and grooming.
- Checking the function prospects of the day.
- Checking the mis-en-place.
- Preparation of Ala-carte & Buffet.
- Maintain FIFO & (First In First Out)
- Ensuring food quality
Name and address of employer Burj Al Arab 7*, Dubai, U.A.E
Type of business or sector MOST LUXURIOUS 7 STAR HOTEL IN WORLD

Date
Occupation or position held
Name and address of employer

Type of business or sector

01/05/2002 to 20/06/2004
Demi chef de party
Taj Garden Retreat { INDIA }

THE MOST BIGGEST ASIAN group of Hotel & resort

Education and training

Dates
1999 to 2002
Title of qualification awarded DIPLOMA IN HOTEL MANAGEMENT & CATERING TECHNOLOGY { 3 years }
Name and type of organization providing education and training SRI BALAJI INSTITUTE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY , SRIRANGAM, TRICHY , TAMIL NADU , SOUTH INDIA

Personal skills and competences

Other language(s) ENGLISH, FRENCH
Self-assessment Understanding Speaking Writing
European level (*) Listening Reading Spoken interaction Spoken production
English Excellent Excellent Excellent Excellent Excellent
Tamil Excellent Excellent Excellent Excellent Excellent
(*) Common European Framework of Reference for Languages

Organizational skills and competences

Experienced,
- high skilled with strong knowledge of Food and Production,
- team oriented,
- Industrious,
- self-discipline,

Technical skills and competences - FOOD COSTING ,
- MENU PLANNING .
- DUTY SCHEDULE
-
Computer skills and competences - MS OFFICE,
- MS WORDS ,
- EXCEL.
Driving license YES, VALID

[Guest]

looking for a jobs

[Guest]

hai i am boyasamu i have more then three years food and beverage experience in continental barbeque and pantry

[Guest]

hello sir ,my name is joshy from Kerala India ,im looking for a job abroad spicily in indian restaurant ,i have 10 years experiences in north Indian, tandoori Kerala and Asian cooking i sent my resume pls check give call my number 91-475-2219194
joshyjoshymylady AT yahoo.co.in

[Unregistered]

CURRICULUM VITAE
TAPAS KUMAR PATRA EMAIL :Tapaspatra22 AT GMAIL.COM

OBJECTIVE :
To work with world renowned organizations & exchanging my professional Skills by developing healthy & efficient work environment for team.

PROFESSIONAL DETAILS OF JOB EXPERRENCE :
1Presently I am working with hotel golden anchor ,paradeep as an executive chef from 08.03.2013 to till date.
Hotel informationThis is a three star hotel ,it is a 50 Rooms ,including 2 banquet hall,one restaurant,one open café&bar
201.11.2008to 15.02 .2013 I WAS POSTED AT the MAYFAIR spa resort Gangtok (Sikkim) as an SOUS CHEF from01.11.2008 to till date.
Hotel information This is a first five star deluxe hotel in north east. it is a 65 deluxe suite rooms including 6 villas.2 restaurant, 1coffee shop,2 bar, 2 banquet hall,1 tea lounge , 1open sky Mandop&CASINO.

DUTIES &RESPONSIBILITIES. :
Reporting to the Executive chef.
Handling day to day banquet luncheons &cocktail dinner.
Delegating work to the SR CDP & staff scheduling standardizing recipes and quality control.
personal hygiene, premises Equipment cleaning, Sanitation,
wastage control creating and experimenting new recipes and assisting the SR CDP.

31st June 2007 to 31st October 2008, I was posted at THE CONCLOVE RESTAURANT BY AMUJA REALITY GROUP IN KOLKATA As a Sous Chef.
Restaurant information This is a 95 cover Multi cuisine Restaurant.

DUTIES &RESPONSIBILITIES :
Reporting to the Deputy General Manager.
Responsible for the smooth operation of the entire F &B production & in charge for the buffet setup.
Delegating work to the Sr CDP, CDP & staff scheduling standardizing recipes and quality control.
Serving the pre plated menu for Oriental, Continental and Italian food in Restaurant.

4. 1st May 2006 to 1st May 2007. I was posted at Hotel Fortune Resort Central BY ITC Welcome Group In as an CDP.
Hotel Information It is a 3 Star Deluxe Heritage hotel in Darjeeling. it is a 30 deluxe,10 Fortune club 5 Fortune Suite room,1 Banquet hall,1 board room 1 bar & 2 restaurant.

DUTIES & RESPONSIBILITIES. :
Reporting to the General Manager.
Responsible for the smooth operation of the entire
F &B production, in charge for the buffet setup &banquet menu planning.
Achievements. When I joined the hotel at first I have planned for developing service systems control of whole kitchen and other works such as cost control and store keeping training classes & food safety system for kitchen staff. Handling a team of 3DCDP & 4 I Commis.,7 II Commis & 9 III Commis

5. From 18th May 2005 to 30th April 2006. I was posted at Mayfair hill resort Darjeeling West Bengal as a
I Commis.
Hotel information This is a 3 star boutique hill resort of well appointed 31double deluxe, 2 suites,2 family suites,2 restaurant,1 bar &1 banquet hall.

DUTIES & RESPONSIBILITIES. :
Reporting to the chef.
I have joined as a I Commis. Entire Breakfast, Continental and I conducted by me itself for the entire hotel.
Department al daily ordering and indenting of the day to day operational perishable & grocery items.
Achievements.
During the services I was deputed for all VVIP State Function and Banquets hosted by Hon’ble Member of parliament of India, popular film stars of Indian film industry, visiting foreign minister etc. During my service tenure 1st Mount Everest climber sir Edmund Hilary was staying with us.

6. 10th May 2004 to 5th May 2005. I was posted at Hotel The park Bangalore as an II Commis.
Hotel Information The Park Bangalore ,it is a 5 star deluxe retreat in the silicon city of India .with 109 rooms including 10 suites, 3 Restaurant ,2 banquet hall,3 board room 1 bar ,& 1 pool bar..

DUTIES & RESPONSIBILITIES. :
Reporting to the CDP.
Department al daily ordering and indenting of the day to day operational perishable & grocery items.

7From 1st January 2003 to till 1st May 2004 I was posted at Hotel Apollo Siliguri West Bengal .as a CDP.
Hotel Information It is a 3 star deluxe hotel in Siliguri . It is a 23 deluxe, 2 Suites room, 1 bar,1 restaurant.
&1 banquet hall.

DUTIES &RESPONSIBILITIES :
Reporting to the General Manager.
I joined the hotel during the construction work and was looking after the kitchen planning, menu planning and manpower planning & development of service systems.

8From 15th December 2001 to till 15th December 2002 I was posted at Hotel Pearl Beach Resort Puri Orissa .as a Commis II.
Hotel Information It is a 2 star deluxe hotel in Puri Orissa . It is a 42 deluxe, 2 Suites room, 1 bar & 1 restaurant.

DUTIES &RESPONSIBILITIES :
Reporting to the Dy. General Manager
I have joined as a Commis II . Entire Breakfast, and Indian cuisine conducted by me itself for the entire hotel Staff.

Professional Qualification :
Successfully completed Diploma in food production from I.H.M Bhubaneswar in the year of 2001.
12th arts pass from CHSE Puri Orissa.
Training and Industrial Exposure
Undergone 24 weeks industrial training in Mayfair Beach Resort Puri Orissa in the year of 2000.

Personal Information :
NAME : TAPAS KUMAR PATRA.
FATHER’S NAME ; SRI ARTABANDHU PATRA.
DATE OF BIRTH : 18TH MAY 1981.
E. MAIL Tapaspatra22 AT Gmail.com

MARITAL : MARRIED
HOBBIES. :SPORTS ACTIVITIES.NET SEARCHING,READING &LISTENING OF MUSIC
LANGUAGE KNOWN : ENGLISH, HINDI, BENGALI, NEPALI & ORIYA.
QUALIFICATION 10+2 PASS.
PERSONAL SKILLS :Comprehensive problem solving, sound verbal and written communication skills, ability to deal with people, willing proficiencies to learn &progress.
STRENGTH :Hard working & dedication to my Profession, Loyalty, ability to share knowledge with others & interest to learn new things.

Declaration :
I hereby declare that all the above statements are true to the best of my knowledge & belief also.

PLACE
TAPAS KUMAR PATRA