Curriculum Vitae :
Name- Nirmal Kar
Email I.D - kar.nirmal AT yahoo.com

CARRIER OBJECTIVE :
Seeking A Challenging Career With A Progressive Organization Which Will Utilize My Skills, Abilities And Education To The Best For The Professional Growth.

PERSONAL PROFILE :
Date of birth -15th April 1984
Gender -Male
Nationality- Indian
Languages Known -English, Hindi Bengali & Kannada

QUALIFICATION :
18 Months Diploma in Hotel Management from Hotel Operational Training School. Where I Learn Positive Body Language, Attitude, Behave, Team Leadership Etc.
06 Month Diploma in Food Production Management. Where I learn how to control food portion, wastages etc.
Secondary School Leaving Certificate.

EMPLOYMENT HISTORY :
Presently working with Ramanashree Group of Hotels as Exe Sous Chef from 17.05.10 ( 3 star category) www.ramanashree.com
JOB DESCRIPTION :
- 1500 pax day outing facility,500 pax conference facility,3 Restaurants, International,Cuisine,Outside,Catering,Helth Safty,FoodHygiene,20Chefs,13KitchenAssistant,Meeting New Clients,MS Office,MS Excel, Etc .
Parkfield Resotel for a period of 1year 6 month as Sous Chef from ( 5 star category) www.parkfieldresort.com

JOB DESCRIPTION :
- 2500 pax day outing facility,300 pax conference facility,3 Restaurants including Bar,International,Cuisine,Outside,
Catering, HelthSafty, FoodHygiene, 20 Chefs, 13 Kitchen
Assistant, Meeting New Clients, MS Office, MS Excel, Etc.
Orange County Hotels & Resorts Ltd for a period of 4 ½ years as Demi CDP( 3 star Hotel ) www.orangecounty.in
Hotel Kings Court for a period of 1 ½ years as Commi- I ( 4 star Hotel ) www.vivekhotels.com
Hotel Mira Goa for a period of 1year 3 month in Chinese as Commi- II ( 4 star Hotel) www.hotelmiragoa.com
Hotel Palace Plaza for a period as 1½ years as Commi-III ( 3 star Hotel ) www.plazagroupofhotels.com

PERSONAL SKILL :
Good decision making and analytical skills.
Able to handle people in a very efficient way.

ACHIEVEMENTS :
Won Best performance award of the year (10.04.2005)

SKILLS :
Presentation of the food
Training & Facilitation of the staff
Documentation & reports
Controlling food cost currently working at 72% food cost 28%
Maintenance of kitchen equipment
Controlling wastages & spoilages
Handling large team of kitchen staff 20 chef / 13 kitchen assistant
Responsible for menu planning and new recipes

INTERESTS AND ACTIVITIES :
Learning about international food (form different chef different style cuisine)
Playing Cricket.
Watching Sports (foot ball, cricket, hockey )
Listening Music.(English pop song, Hindi song)