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<pre>Array ( [var] => cut_url ) </pre> Resume for Ramakant B. for Chef / Food Preparation / Hotel & Lodging in merta city, India. Search More Resumes for Chef / Food Preparation on Resumark.com #1KFAM8NO2
 

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Resume for Ramakant B. for Chef / Food Preparation / Hotel & Lodging in merta city, India




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: India City: merta city
State: Rajasthan ZIP: 341510



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| | |
| |RESUME |
|Ramakant B. | |
| |Synopsis |
| | |
| |To Purse A Challenging Career And Be A Part Of Progressive Organization That |
| |Gives Scope To Enhance My Knowledge Skills And Reach Pinnacle In This Field |
|CONTACT |With Sheer Determination, Dedication And Hard Work. |
|Information | |
| | |
|Address |Academic Qualification |
|Ramakant B. | |
|S/o Sh. Deena Ram |Professional Qualification : |
|V.P.O. Baggar Tehsil Merta city |Completed one & half yrs diploma in Hotel management & catering Food |
|District Nagour Rajasthan |Production from Institute of Hotel Management & Catering technology Jodhpur |
| |Rajasthan affiliated to Pussa |
|Mobile No.:+ | |
|+ |Graduation Arts |
| |Done From MDS Univercity Ajmer with % |
|EMail: | |
| |Senior Secondary Examination |
| |Done from Rajasthan Board Of Edu. with %. |
| |. |
|PERSONAL DATA |Higher Secondary Examination |
| |Done from Rajasthan Board Of Edu with %. |
|Name : Ramakant B. | |
| |Industrial Training |
|Father’s Name : Deena | |
|Ram |First August Industrial exposure Training of six months in food |
| |Production Department from “Hotel, Gajner Palace Bikaner. |
|Date Of Birth : April | |
| | |
|Postal Add : VPO Baggar Teh. |Skills |
|Merta city Distt. Nagour | |
|Rajasthan |Good analytical skill with strong interpersonal skills |
| |A positive attitude and total belief in my capabilities. |
|Sex : Male |Time management & Decision Making. |
| |Easily Adaptable to any environment. |
|Marital Status : Unmarried |Hard Working, keen Learner. |
| |Team Worker. |
|Nationality : Indian |Good listening ability and patience. |
| | |
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|Interests and Hobbies |Duties & Responsibilities |
| | |
|Listening to soft music, |Receive production schedule to determine food requirements including variety |
|Gardening, Playing Cricket. |and quantity of food for preparation and to assemble supplies and equipment |
| |needed for daily cooking activities. |
|Area Of Interested |Record inventory for supplies and order stock from main storeroom, estimates |
| |daily and weekly requirements and replenishes items as appropriate. |
|F&B Production Bakery & |Cater special events as required which includes live counters and interaction |
|Confectionery |with guest. |
| |Maintain clean work areas, utensils and equipment by supervision and |
|Electives |assistance. |
| |Attend day to day problems and needs concerning equipment and food supplies, |
|Basic Accounting, Economics, F&B |detect and ensure disposition of spoiled or unattractive food, defective |
|Production |supplies / equipment and other unusual conditions. |
| |Learn the practical work of all departments and official work like menu |
|Computer Skills |planning, food costing, menu costing, requisition, checking the quality of |
| |receiving and portion control. |
|Computer Concept & Fundamental. |To conduct briefing with all the staff for the planning of the day and next |
|M. S. Office XP |day minutes. |
|Basic Knowledge Of Accounting |Reporting to the Executive Chef and Sous Chef. |
| | |
|Language Known |Work Experience |
| | |
|Hindi ,English and Regional |Presently working at hotel The Village Doha Qatar in bakery & confectionery as|
| |a Chef De partie from june to till date |
|Summary | |
| |• Worked at Hotel Leela Kempinski Goa in bakery & Confectionery as a Demi chef|
|I am an enthusiastic person, |De Partie from th oct to june |
|determined enough to accept the | |
|challenges in life. I am a hard |• Worked at Hotel Clarks Amer Jaipur Clarks group of hotels as a Demi Chef |
|working person with ability to |De Partie in Bakery & confectionery from th December to th Octomber |
|preserve under adverse | |
|circumstances. Making good | |
|interpersonnel relations is my | |
|forte. |• Worked in Hotel Taj Jai Mahal Palace Jaipur in Bakery & Confectionary as a |
| |Commi I {Taj Groups of Hotels} HACCP certified hotel from st June to |
| |th December |
| | |
| | Worked in Hotel Shiv Niwas Palace Udaipur HRH Groups of Hotels sincest |
| |February to st May as a commis III.& Commi II In Bakery & |
| |Confectionary |
| | |
| |Reference |
| | |
| |Chef Sudhanshu Chaturvedi Executive chef,The lalit,goa |
| |Mobile No+ |
| | |
| |Career Objective |
| | |
| |I Have Declared Attach‰ All The Information Given Above Is To Be Best Of My |
| |Knowledge. |
| | |
| | |
| |Date: |

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