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Chef de Party Resume Sample, Experience : 13 years

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Name of the Candidate:[Private]
Name of the Post Applied:Chef de Party
Job related skills / software: 2nd Pastry Man, Hospitality & Hotel Management
Category:Hotels
Sub Category:Cook / Chef
Years of Experience:13 years
State:West Bengal
Gender:Male
Salary Expected per Month(Rs):Negotiable
Highest Qualification attained:Diploma
Major / Specialization:Hotel Management
Email Id:[Private]
 
Are you looking for job now?:No
Can the recruiter contact you?:No
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Resume Format / CV Sample Template / Example / Model :

    

CURRICULAM VITAE
Being a self motivated and more than 13years of experience in Hospitality & Hotel Management, I possess most of the abilities and confidence to tackle the requirement of this position. I believe working with Royal Orchid Groups Of Hotels and my six years of service period with a reputed international cruise line in Italy and tackling the immense task of a Large and diversified field of team-management skills while continuously achieving highest level of guest satisfaction . As my responsibility starts from menu planning, organizing buffet set ups, Party arrangements, taking cost control initiatives, onsite-cooking. Add to it I have designed and innovated several new dishes and fresh ideas for Party arrangement which gave me the leverages to create higher ROI.

As I do tracking and analysis of all data and statistic related to my area. Good research skill, product knowledge, my ability for new ideas and excellent communication skills have always given me the ability to serve the company in a special way.

I hold the relevant degree in Hotel Management. A strong educational back ground and Organizational skill and time management makes me achieve the best possible results. I believe given an opportunity to serve NAME OF THE COMPANY will definitely the correct step towards my career. I have the faith that given a chance to prove my self with you I can promise the Organization my best.

May I take the privilege to send you my CV as an attachment for your kind notice. Please feel free to contact me any other clarification.

13+YEARS EXPERIENCE IN HOSPITALITY INDUSTRY AS FOOD PRODUCTION

PROFESSIONAL, CURRENTLY WORKING AS SN. C.D.P IN BAKERY/PASTRY WITH ROYAL ORCHID GROUP.

OBJECTIVE  :
To make a career in a leading establishment where experience in Bakery and Confectionary specialties will be utilized in preparing a wide range of domestic & international cuisines.

STRENGTHS :
** Proven ability to produce quickly under pressure, without sacrificing quality.
** Basic mastery of cooking philosophy and technique.
** Have successfully executed lot of national and international assignments and able to handle own department efficiently.
** Understanding of all flavors in national international bakery & Confectionary items
** Innovation, Sincerity hard work always working on up gradation of knowledge taking Responsibilities.

ACHIVEMENTS :
** Have received lots of appreciation from audience on Christmas Party Cake preparation and bread display.
** Top honors, institute of Hotel & Restaurant Management

EXPERIENCE :
SN. Chef de party
Royal Orchid Central Kireeti,
Hospet,Karnatak.
January16th to till now
2nd Pastry Man
Costa Cruise Ship Catering And Services International N.V.Italy
** Costa Romantica from 4th Feb. 2010 to 27th Oct. 2010
** Costa Marina from 8th March 2009 to 30th Sept.
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2009
** Costa Classica from 8th May 2008 to 16th Nov. 2008
** Costa Classica from 20th Aug. 2006 to 20th Jan. 2007
** Costa Atlantica from 1st Oct. 2005 to 15th May 2006
** Costa Fortuna from 31st Oct. 2004 to 26th June 2005

Successfully able to handle those following  :
** Have ability to serve 2000 to 3000 covers daily by leading my team
** Have experience of making different buffet set up
** Expert in making decoration of gum paste, sugar craft, own creation etc.
** Various types of plate decoration

1st Commie :
Kenilworth Beach Resort Goa, India
April 2003 To Oct. 2004
Prepared a variety of specialties for breakfast Lunch & Dinner desserts. Have served 200 to 500 covers daily.
I am critically involved in the following
** Direct supervision of bakery & Confectionary Department.
** I am managing & channeling subordinate staffs.
** Menu planning/ Updating.
** Production Cost controlling.
** Staff Organizing.

HOTEL OPERATION TRAINEE :
Airport Plaza, Goa, India
Jan. 2003 To April 2003
Created daily dessert menu. Established kitchen protocols for each item still in use today. I was involved in working of two Departments.
** Bakery & Confectionary- Menu Planning, Staff Organizing.
** Continental Cuisine- preparing entire food packages for Caravela Cruise and several Chartered Planes.

JOB TRAINEE :
Bogmalo Beach Resort Goa, India
Dec. 2001 Nov. 2002
Worked in the following departments
** Bakery & Confectionary
** Continental Cuisine, Pantry, Butchery

INDUSTRIAL TRAINING :
The Bogmalo Beach Resort ,Goa, India
Oct. 2000 To Apr. 2001
Worked in the all major operational departments like Front Office F & B service, House Keeping & F & B Production.
Hotel Hindustan International, Kolkata,India.

July. 1998 To Jan. 1999  :
Worked in the all major operational departments like Front Office
F & B Services, House Keeping
F & B Production,

PROJECTS AND ASSIGNMENTS :
Have successfully completed an assignments on Incorporation of new items in the menu. Have also worked on certain Promotional strategies.

EDUCATION :
Examination Board/University Year Division
SSC WBBSE 1993 2nd
HSC WBCHSE 1996 2nd
BSC(Graduation) Calcutta University 1998 Pass
3 Years diploma In Hotel Management IHRM Kolkata 2001 1st

LANGUAGES KNOWN :
English - Read, Write ,Speak, Understand
Hindi -Read, Write ,Speak, Understand
Bengali - Read, Write ,Speak, Understand
Oriya - Speak, Understand
Konkani - Speak, Understand
Italian&Spanish - Understand

AREAS OF INTEREST :
** Food Production, On Site Cooking

HOBBIES  :
Experiments on Cooking, Playing Cricket, Mouth Organ, Tabla, Singing Reading Books

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