Beacon Ship Management Pvt Ltd Mumbai : Sous Chef, Waiter, Cook, Chef De Partie

[muthukalee]

BEACON SHIP MANAGEMENT PVT LTD. MUMBAI
ATTRACTIVE SALARY / BRIGHT PROMOTION PROSPECTS
We urgently require number of positions, For our prestigious European Cruise Line Principals
(Short listed candidates will be called for personal interviews with European principals at our premises)

Sous Chef (25 / 40 years)
(At least 1 year experience in equal position on ship, 500+ passengers Or significant experience in Hotel Industry)

Tournant / Chef De Partie (25 / 40 years)
(At least 1 year experience in equal position on ship, 500+ passengers Or significant experience within Hotel Industry)

Head Pastry / Head Baker / Head Butcher (25 / 40 years)
(At least 4 year experience in equal position on ship, 500+ passengers Or significant experience within Hotel Industry)

Cooks - Pastry / Bakery / Butchery (25 / 35 years)
(At least 1 full contract in equal position on ship, 500+ passengers Or 1 year experience within Hotel Industry)

Pizza Maker (20 / 25 years)
(At least 6 months in equal position in a Restaurant or Fast Food establishment & Diploma from an established school)

Waiters (25 / 28 years)
(At least 1 or 2 years in equal position on ship)

Incumbents must possess :
Diploma from established Hotel School (at least 2 years) Completing apprenticeship in hotel
Fluent in English & Basic knowledge of Italian / Spanish (or willing to learn)

Please send your resume by e-mail / mail :
203.Sagar Avenue,Above ICICI Bank,
Opp. Shoppers stop,S.v.road,
Andheri(W),Mumbai-400058.
Email Id : crew@beaconship.com

About us :
Beacon Ship Management Pvt. Ltd was incorporated in 2002 & registered under company act 1956 with the head office at Andheri (west), the well-reputed highly popular commercial district of Mumbai Beacon is recognized as a niche provider of personalized high quality ship management services. Its skilful blend of technical ability and business acumen has made the company well known for its profitable and efficient operation of ships. The company is into training and developing human resources for international Shipping Industry.
http://www.beaconship.com/

[Guest-IJT]

srinivasan gopalsamy
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The submitted value of field named "Email :" is:
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browniers0 AT gmail.com
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The submitted value of field named "Designation / Name of the Post / Skill Set" is :
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chef de partie-pastry&bakery
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The submitted value of field named "Copy Paste Your CV / Resume Here :" is:
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RESUME

Srinivasan Gopalsamy,

Chef de partie –pastry&bakery .

OBJECTIVE :
To work in a challenging and progressive environment in the hospitality industry where my aptitudes are used at its best.
STRENGTHS :
- Best team player with good Attitude & passionate towards my work and my team
- Highly innovative & With excellent plan of work always achieved the given targets on time
- Highly self motivated and energetically best team motivator
- With good leadership skills used to run a positive vibrant team
CURRENT PROFILE :
Chef de partie,
Hotel Crowne plaza,
Alkhobar,
Saudi Arabia.
From :oct-2009
To :tilldate
EXPERIENCE :

- Pastryman,
Norwegian Cruise Line,
USA (OCT 2008 –TO- oct2009)
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Pastry commis, Taj Fisherman’s Cove,
Taj Group of Hotels,
Chennai, India, (Feb 2008 –TO- Oct 2008)
- pastry commis,
The Park (the PARK group of hotels) Bangalore,
India. (Dec 2006 -to- Feb 2008)
- Pastry Commi,
- (Nov-2005 to Dec 2006)
The Atria, Bangalore, -India.
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OVERALL EXPERIENCE IN HYGIENE PRACTISES :
- HACCP (HAZARDOUS ANALYZING CRTICAL CONTROL POINT)-----(ATRIA, THE PARK, TAJ)
- USPH (UNITED STATES PUBLIC HEALTH AUDIT PRINCIPLES)------(USA)
RESPONSIBILITIES HELD :
- responsible for smooth operation in pastry and bakery
- Specialized in pastries, pastillage &chocolate showpieces
- responsible for the product quality
- taking care of USPH united states of public health, achieved 89.5%
- responsible for smooth operation, menu planning, production schedule
- responsible for special hygiene upkeep and brand standard up keep
- BSA – BRAND STANDARD AUDIT
- ACHIVED 97.3% ON AUDIT
- HACCP – HAZARDOUS ANALYZING CRITICAL CONTROL POINT
STRENGTHS :
- Best team player& and very passionate towards my team
- Good plan of work and strive hard to achieve the given targets
- Highly motivated mind and passionate towards learning
- Very interested in accepting feedback and more concentrating in attitude and goal
- Good leader ship skills and focusing in developing the same
PERSONAL PROFILE :
- CITIZENSHIP : India
- MARITAL STATUS : Single
EDUCATIONAL QUALIFICATION :
Bsc, Annamalai University 3 Years
SIPPO Academy of Hotel Management Government Industrial Institution 1 years

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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4115386
Date & Time : 10th May 2011 5:41 PM (UTC)
IP Address : 86.51.187.9
Browser Info : Mozilla/5.0 (compatible; MSIE 9.0; Windows NT 6.1; WOW64; Trident/5.0)
Predicted Country : Saudi Arabia

[Guest]

Sub:-Application for the post of Chef Training


Name : Mr. Serajul Haque

EDUCATION:
B.A Hons in 2st Division from MADARSA ISLAMIYA.

Diploma one & half year’ from RANJITA INSTIUTE OF HOTEL MANAGEMENT CATERING TECHNOLOJY Bhubaneswer, orrisa India.

TRAINING:
Diploma Computer Softwar & Designing Training from (01-09-2007 to 10-06-2009).

5 Month training Kitchen Department from SHANGRI-LA HOTEL Lazimpat, Kathmandu, Nepal(01ST Dec, 2009 to 30th April, 2010).

7 Month training Kitchen Department from DWARIKA’S HOTEL Battisputali, Kathmandu, Nepal. (01ST May 2010 to 30th May 2011).

EXPERIENCE:
I do knowledge experience about, Continental, Indian, Nepali Food.

So, I would like to apply for the above mention position. I am with you that you will give me a chance as a candidate.

Your’s Faithfully

MD SERAJUL HAQUE

[Guest]

RESUME

ARI HARA KARTHIK SUDAN.M

Email : harikarthik AT hotmail.com
harikarthu AT gmail.com

Area of Specialization : Bakery & Confectionery
(Skilled in making variety of breads, Danish, croissants, desserts, chocolate work, vegetable carving, butter carving, bread show pieces, etc).
Total years of work
Experience : 9 years
Present ctc : 9600 usd/- per annum (excluding
Food&accomadation)
Work experience :
1 At present working at lotus hospitality (nmc group,dubai,uae) as DCDP in bakery & confectionery Since 28.04.10 still date
2 Zest big beach,pondicherry (Mahindra Holidays & Resorts Ltd) as DCDP in bakery & confectionery 20.03.09 – 07.04.10
3 Spice village(a cgh earth concern),
thekkady as commis 1
24.06.08—19.03.09
4 Lake song resort,(eastern hospitality of hotels) kumarakom as commis-i 15.08.07—17.06.07
5 The south park(fortune hotel by welcome group),trivandrum as commis-i 06.12.05—06.08.07
6 Cardamom county muthoot group of hotel,thekkady as commis-ii 15.11.04—30.11.06
7 Nikitha’s pastry shop, hotel amritha group trivandrum as asst.baker 03.04.02—31.10.04
Professional qualification
1 One year diploma in catering technology 2007-2008
Educational qualification
1 Higher secondary (+2) from ICI higher secondary school,tenkasi 2000-2001
2 DTP course completed in computer 2001
Achievements & awards
1 Winner the food carving display competition in AL QASBA FOOD FESTIVAL in UAE 2011
2 Won silver medal in the Asian culinary competition in Dubai in may 2010.
(for live cake decorations)
3 Participated in the AHAAR 2008 competitions , in India 2008

[Guest]

respected sir,or mam,
i have an good exp,
pls, find me a job
thanking you,
virendra singh

[Guest]

how to become seaman to deck cadet

[Unregistered]

Name : Suman sarkar
Fathers name : Swapan sarkar
Date of birth : 12.05.1994
Education qualitfy : madhyamik pass
Gender : Male
Caste : Sc
Nationality : Indian
Religion : Hindu
Language known : bangali hindi english

I hereby declery that all my information provided here are true to the best of myknowledge and belief

Thanking you. Yours faithfully
Date 04.03.15 (SUMAN SARKAR)