www.hcmigroup.com Hotel and Catering Management Institute Chandigarh : Chef Trainer

[mariammal]

Name of the company : Hotel and Catering Management Institute ( hcmigroup.com )
Location of the company : Chandigarh
Designation : Chef Trainer

Candidate Requirement :
Candidate should have Good Technical Knowledge and Practical Skills with good command on English and should be able to lead the team

Job Specification :
Teach Theory & Practical to Hotel Management Candidates pursuing
Diploma, Degree and Masters.

Website : http://www.hcmigroup.com

How to Apply : Send your resume to hcmijobs@yahoo.co.in

Address of the company :
Hotel and Catering Management Institute
SCO 19 FIRST FLOOR SECTOR 20-D
CHANDIGARH,Chandigarh,India 160022

About the company :
The streng th of HCMI is its ability to deliver education that meets the need of students with in the Indian context, while at the same time keeping a global relevance. Apart from the rigor of the classroom ac ademics, HCMI lays equal emphasis on holistic development in all aspects. There lies an integration of additional co mponents such as industrial training, industry interface, role playing, expert lectures, specific skills training and visits.

General Instructions :
1) This is a job / career / vacancy / recruitment posting from Hotel and Catering Management Institute at Chandigarh for post of Chef Trainer.
2) For more details refer company website of Hotel and Catering Management Institute .
3) You can send your resume / CV to the careers e-mail id of the company (Hotel and Catering Management Institute ).
4) Source of this info is the company website / internet on the date of publishing.

[Guest-IJT]

Name : Ajay Dhangar
Email : ajaydhangar13 AT gmail.com
Designation / Skillset : Team Leader
..

Resume :
Ajay Dhangar
More than 3.5 Year of experience in outsourced telecom business
Contact : +91-9981978904 and +917489401546
Email :ajaydhangar13 AT gmail.com and ajay.dhangar13 AT rediffmail.com
OBJECTIVES
Looking for a company that utilizes my quality & creativity provides opportunity of development, earn confidence by giving challenges & finally help to develop a better persona.
INTERESTED INDUSTRY TYPE
BPO, Telecom
EXPERIENCE
1) Company : Aegis Global Pvt Ltd
Designation : Team Leader
Period : 25TH August to 6th April
Company Profile : BPO Company
Duties and Responsibilities :
- Responsible for agent’s performance(AHT,Quality,Login, ICE and Shrinkage)
- Manage breaks, leaves and roster
- Audit calls and sharing feedbacks
- Team handling ,floor walking and escalation’s
2) Company : Msource India Pvt Ltd.
Designation : Process Trainer
Period : 17th Nov 07 to 6th July 10
Company Profile : BPO Company
Duties and Responsibilities :
As have working as a pilot member of training
- Have trained more than 3 batches in schedule of 16 days each.
- Taking Refresher of (Product and Soft Skill) of Nesting Batch
- Monitoring calls and sharing feedbacks
- Team handling and floor walking
3) Company : Bharti telecom Pvt Ltd.
Designation : Executive inbound Call Center/Back office
Period : 3 Months
Company Profile : Telecom Company
Duties and Responsibilities :
- Worked on Dealer help line
- Providing online resolution to Dealers.
ACADEMIC STRENGTH
- B.A. From Vikram University(Neemuch) in year 2005
- Higher Secondary from (Indore) CBSE in year 2002
- High School from (Indore)CBSE in year 2000
SKILLS
- Hardworking
- Decision Making
- Swift Learner

Current CTC : 1.30 Lacs per annum.
Expected CTC : As per company norm and Industry Standards.
Declaration
I hereby declare that all the information given above are true to best of my knowledge and belief.
Ajay Dhangar
Date
Place Indore

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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4232105
Date & Time : 9th Jun 2011 1:22 PM (UTC)
IP Address : 122.168.64.73
Browser Info : Mozilla/5.0 (Windows NT 5.1) AppleWebKit/534.30 (KHTML, like Gecko) Chrome/12.0.742.91 Safari/534.30
Predicted Country : India

[Guest]

CURRICULUM VITAE
Mr. Narinder Rekhi
EDUCATIONAL QUALIFICATION :
Degree / exams Institute / University Year of passing
12th std J & K State Board of School Education 1995 – 96
B.H.M. 1st year The Oxford College of Hotel Management & tourism Banglore 1997 – 98
B.H.M. 2nd year The Oxford College of Hotel Management & tourism Banglore 1998 – 99
B.H.M. 3rd year The Oxford College of Hotel Management & tourism Banglore 1999- 2000
Employment History
Currently
U.E.I.GLOBAL SCHOOL OF HOTEL MANAGEMENT, JALANDHAR ( HEAD OFFICE LOCATED IN DELHI)
Position & role
Academic Head cum Food & Beverage Chef
Teaching F&B production subjects to students
Teaching different types of cuisines such as French, Italian, Chinese, Japanese, Indian and continental practically to the students
Training junior faculties and looking after academics.
12th April 2010 to till date
1.. TAJ PALACE HOTEL, NEW DELHI FROM 16TH JUNE 2000 TO 1ST DEC. 2001 IN KITCHEN DEPARTMENT.
Assist to the Head Chef
Hot Line responsibilities
Starter Preparation
Maintain Hygiene and cleanliness according HACCP.
Assisting with Banquet Set Up
Breakfast Buffet
Checks food and supplies coming in
2. Worked in Carnival Cruise Lines (No.1 Cruise Line in the world) in Kitchen Department. From 9th Dec. 2001 to 19th April 2007.
Report to the chef de partie.
Checks food and supplies coming in.
Training to staff in production procedures presentation.
Produce good Quality of the food.
Check and Maintain Standard garnish and portion size.
Controlling food cost and avoiding wastage.
Maintain Hygiene and cleanliness.

3. WORKED IN FORTUNE HOTEL (I.T.C GROUP OF HOTELS) AS A SENIOR CHEF DE PARTIE.2ND COMMAND IN THE KITCHEN DEPT. FROM 5TH JUNE 2007 TO 19TH NOV 2007.
Follow the fortune standers and all guild lines to give better quality.
Weigh, measure, and Check ingredients, seasoning
Cook food according to recipes or personal judgment.
Maintain Hygiene and cleanliness according to HACCP standards.
Menu Planning
Hot Line responsibilities
Starter Preparation,Making soups and sauces
Breakfast Responsibility
Assisting the executive chef and Sous Chef
Responsible inventory and ordering
Communicate with supervisors, peers, or subordinates
Coordinate the work and activities of others
Guide, direct, and motivate subordinates
4. WORKED IN AHA [AMERICIUM HOSPITALITY ACADEMY INDIA] AS A CHEF LECTURER FROM 15TH SEPTEMBER 2008 TO.31ST DEC 2008
Teaching students
Taking demo practicals.
Report to principal.
Managing academic daily reports
5. WORKED IN KATRA CONTINENTAL (A UNIT OF KATRA VALLEY A.R HOTELS PVT. LTD.) AS A EXECUTIVE CHEF FROM 22ND JAN 2008 TO 30TH AUGUST 2008.
To train and manage kitchen personnel.
Supervise/coordinate all related culinary activities.
Estimate food consumption and requisition or purchase food.
Select and develop recipes.
Standardize production recipes to ensure consistent quality.
Establish presentation technique and quality standards.
Plan and price menus.
Ensure proper equipment operation/maintenance.
Ensure proper safety and sanitation in kitchen.
To cook selected items or for select occasions.
Supervises kitchen personnel with responsibility for hiring, discipline, performance reviews.
To report to general manager
6. WORKED IN 17 MILES HOTEL AND RESTAURANT AS A EXECUTIVE CHEF CUM F&B DEPARTMENT FROM 9TH JAN 2009 TO 10TH APRIL 2010
To oversee all kitchen staff.
Food preparation and cooking activities .
Researching and responding to trends in the food industry.
Planning and writing menus.
Budgeting and financial planning.
Participating in business development.
Recruit and hire staff.
Supervise staffs activities and instruct cooks in preparation, cooking,garnishing and presentation of food.
To work following all haccp rules and principle
To train staff in thier job and train them on haccp.
Making the work place safe enough to work.

TRAINING EXPERIENCE :
4 MONTHS INDUSTRIAL EXPOSURE TRAINING AT HOTEL JAMMU ASHOK.
Cutting and chopping Vegetables.
Learning all Hotels Function.
Receiving Supply.
Working on Live counter or Vendor.
2 MONTHS INDUSTRIAL EXPOSURE TRAINING AT TAJ AIR CATERERS (TAJ GROUP OF HOTELS), NEW DELHI.
Learning food Hygiene.
Preparation of Banquet Kitchen.
Assisting Chef.
Cleaning work Area.
AFTER TRAINING EXPERIENCE :
1. Culinary Cooks Training Program
Presented by Carnival Cruise Lines in Carnival College, Miami Florida : 33178 – 2428 (USA)
2.Crowd Management Course :
Certificate issued on Jammu 31, 2002 by Carnival Cruise Lines in Carnival College, Miami Florida : 33178 – 2428 (USA)
3.English Language EVALUATION :
Certificate issued on 22-07-2003. Meeting Carnival Cruise Lines Standards fro English comprehensive & communications.
4.Back Safety Awareness Program :
Cerrtificate issued on 12-12-2001, Presented by Carnival Cruise Lines in Carnival College, Miami Florida : 33178 – 2428 (USA).

S.C.T.W. COURSES
1. Elementary first aid
From ARI College (Applied Research International Pvt. Ltd. New Delhi)
2. Personal Survival Technology
From ARI College (Applied Research International Pvt. Ltd. New Delhi)
3. Personal Safety And social responsibilities
From ARI college (Applied Research International Pvt. Ltd. New Delhi)
4. Fire prevention and fire fighting
From Indian Institute of Maritime Studies, LUcknow.