srchef
- 1. Curriculum vitae Permanent address, present address aibu saikh At-sujagarh, neelasandra, Post-nayahat, dist- puri,Orissa-752107, bazarstreet, Mobile- +7736879351,+8763268569 bangaluru, E mail: sbsaikh45@gmail.com. OBJECTIVE To learn and apply my skills in hospitality industry by virtue of my knowledge, skills experience and achieve a bright career along with establishing myslf in the field of food production. Area of specialisation: Indian curry and Tandoori sr.chef.de.partie, Career summary: Wareked in Hotel Avenue Regent Kerela Cochin,ChefDE Partie 27/07/2014 TO 18/01/2016, WorkED in Ramada Hotel Chennai Egmore chf de Partie North Indian 08/01/2014 to 20/06/2014, Worked in Vivanta by Taj Bekal Kerala,demi. chefde partie north Indian cury25/04/2013 to 30/08/2013 , worked in Naushad the BigchefRestaurant kerala kochin north Indian sr,c.d.p from 06 june 2011 to 26 december2012, Worked in Bukhara Restaurant, al ain, u.a.e master chef Indian curry. tandoor .chinice .and thai 21 december 2007 to 16th april 2010. Worked in, NKM,S Grand 3 star hotel, hyderbad as a Indian chef de partie from 01 June 2005 to 10 march 2006.
- 2. Worked in hotel Aashish Jaipur as a demi chef de partie later promoted as CDP from 20th December 2001 to 01 december 2004 . Worked in Tiffanys Restaurant, bangalore as a Commis I from 07 january 1999 to 21 october 2001. Worked in Volcano City Club, bangalore as Commis 1 from 12th february1995 to 5th april 1998. Worked in hotel nahar heritage, Bangalore as commis 111 prmoted as commis 2nd from 15 october 1993 to 25 november 1994, ACADEMIC QUALIFICATIONS: 9th Standard passed. TRAINING AND ACHIEVEMENTS: Promoted to CDP in april 2002. Introduced a carving class for guest in the nahar hotel bangalore and successfully accomplished. Successfully completed First Aid and Life Support Training in hotel nahar heritage, bangalore. DUTIES AND RESPONSIBILITIES: Supervise the operation of the daily “mise en place”. Cleanliness all over the kitchen end service areas. Ensuring sufficient quantity and standard size/ timing/ storage. Looking after the supplies for the kitchen. Staff control and efficiency. Physical up keepof all the appliances. Hygienically checking the food stock. Control the food cost and wastage. Menu planning for theme dinner & banquet parties Introducing and giving new ideas to the organization for improving the sales.
- 3. PERSONAL DETAILS: Father’s Name : mr.s.k. sanaulla Date of birth : 03/06/1978 Marital status : Married Nationality : Indian Height : 5’6” Passport no- : j9374133 Place of issue- : bhubaneswar Languages known : Hindi, English, Oriya, and urdu. Hobbies : Playing cricket, Listening music. Declaration: .The above information furnished is true to the best of my knowledge and belief. Current salary-25.000