Amit gusain c.v
- 1. Amit Gusain 214 block II, Vijay colony, Hathibarkala, Dehradun- 248001, Uttrakhand, India. Mobile:+974-50019818; Landline: 01352744751 E-mail: amitgusain_doon@yahoo.co.in Personal Statement I am a person with an industrious temperament and a sense of commitment, equipped with positive mental attitude and a keen learning oriented approach. I want to carve a career for myself as an accomplished food production professional by harnessing my capabilities and ameliorating my knowledge and skills. Career History Double Tree by Hilton,Doha,Qatar August 2015 till Present Junior Sous Chef – Planning and directing food operations, ensuring standards are being followed, scheduling of staff, training team members, menu planning , staff appraisals and performance reviews, keeping kitchen environment safe and hygienic JW Marriott Hotel, Bengaluru, India Jan 2015 till July 2015 Sr.Chef de Partie- Handling the restaurant operations, indulging in preparation of modern contemporary food, ensuring strict health and hygiene standards , taking briefs ,upkeep of records related to hygiene and kitchen, menu planning ,providing proper training to staff, participating in the performance appraisals, helping in grooming of proper staff for next position.
- 2. Movenpick Hotels and Spa, Bengaluru, India Jan 2011 till November2014 Chef de partie -To oversee the preparation, cooking and presentation of food, ensuring strict health and hygiene standards, solving problems arising in kitchen, menu planning, handling of banquet operations, preparing requisitions, handling the restaurant operations in absence of Sous Chef, assigning duties and shifts, training and monitoring junior staff. Park Rotana Hotel (Abu Dabhi, U.A.E) June 2010 – November 2010 Demi Chef De Partie – preparing and presentation of food, ensuring strict health and hygiene standards, keeping of administrational records, ensure stock maintainance, labelling and rotation system, preparing requisitions, handling the section in absence of Chef De Partie. Cafe Du Centre, Geneva, Switzerland April2009 – April 2010 Trainee - Handling larder and pastry sections, helping staff in preparing A la carte and Du jour menus, carrying out mise en place for hot section. Al Hamra Fort Hotel, Ras Al Khaimah, U.A.E, July 2007 – February 2009 COMMIS - Contributed to customer satisfaction by playing my part in preparing food according to hotel standards, maintaining hygiene, preparing buffets, worked in A la Carte and Steak House specialty restaurants, prepared inventory for outlets, reduction of wastage by observing control. Additional Information: Special Experience: Resort experience, Asia work experience, Europe work experience, Middle East work experience, pre-opening experience.
- 3. Key Competencies andSkills Culinary Extensive knowledge of food safety and health regulations. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. Experience of cooking in high volume outlets. Keeping abreast of developments in the catering field. Developing and motivating kitchen teams to do better. Personal Ability to follow detailed instructions and procedures. Can quickly adapt to changing situations and flexible with shifts Creative flair, self motivated, determined to learn, good communication skills. Academic Qualifications 2009 – 2010 - Advanced Diploma in Culinary Arts ; BHMS Business and Hotel Management School,Luzern,Switzerland 2004 – 2007 - Bachelor Of Sciences in Hospitality and Hotel Administration ;Institute Of Hotel Management, Gurdaspur,Punjab ,India 1992-2004 - St. Joseph’s Academy, Dehradun Personal Informational Date of Birth: 10th of April 1986 Father Name: Mr.S.C.K Gusain Marital status: Single Languages: English, Hindi Interests: Travelling, learning about different cultures, music
- 4. Reference: Chef Mayur Ramachandran – Executive Chef, The Deltin Hotel and Casino, Daman Ph No. +91-9538865681 Chef BinitPandey - SousChef,Double tree byHilton,Doha,Qatar Phno. +974-33406798 Date: Place: Bangalore (Amit Gusain)