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<pre>Array ( [var] => cut_url ) </pre> Resume for BIRJESH K. for Chef / Food Preparation / Hotel & Lodging in Trilok Puri (Delhi), India. Search More Resumes for Chef / Food Preparation on Resumark.com #4P52H1CTY
 

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Resume for BIRJESH K. for Chef / Food Preparation / Hotel & Lodging in Trilok Puri (Delhi), India




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: India City: Trilok Puri (Delhi)
State: Delhi ZIP: 110091



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CURRICULUM VITAE
BIRJESH K.
HOUSE No., BLOCK No.
TRILOK PURI, DELHIINDIA
PHONE NO ,
Email: birjesh_K.@rediffmail.com
: birjeshK.@yahoo.com
:
CAREER OBJECTIVE
To work in challenging and creative atmosphere which provide samples opportunity?
For learning and growth
EDUCATION QUALIFICATION
> th Passed from C.B.S.E Board
> th Passed from C.B.S.E Board
TECHNICAL QUALIFICATION
> Three Years National Apprenticeship Certification in Trade of Cook from Industrial
Training Institute I.T.I, Nizamuddin, and NEW DELHI INDIA from to with
.% marks.
JOB EXPERIENCE
> Possess Practical & Theoretical knowledge of Cooking.
> Three years Apprenticeship Training with
INTERCONTINENTAL HOTEL New Delhi
During this period gained good experience and
Knowledge in all kitchen area
One year training with HILTON HOTEL After that
Rest of training complete with HOTEL INTER
CONTINENTAL New Delhi
First six month worked in BULK Kitchen then
COFFESHOP, GARDMANGER, th GRILL ROOM
Trained by world’s best Chefs Thomes, Vincent Josef
And Chef Marshall Isheak,
> One & half years experience with LE MERIDIEN HOTEL
New Delhi and worked with LE PIEARS Kitchen
French fine dining restaurant.
Joined this company as a commie and get a promotion
Within one year.
Worked with Chef Devender K. Food &beverage
Director and President of Indian culinary art form
> Five Years experience with TAJ MAHAL HOTEL
New Delhi HACCP CERTIFIED HOTEL.
Joined this company as a commie again and get a
Promotion within one &half year
During this period worked in ROOMDINING, MACHAN
And CHAMBER kitchen.
In this period implemented HACCP and participate in all
Supervisory activity Guest meeting and tracking the guest
Satisfaction
I left this company as commieS supervisory rank.
> One year three month job experience with THE IMPERIAL
HOTEL New Delhi.
Joined this company as a Kitchen ExecutiveA in
Kitchen Coffee shop then three month after transferd in
Brassiress French fine dining Kitchen
During this period play many food promotion like a
Lebanese, french and japenaise.
Worked under best chef Pierre Burgade, Chef Kenny Chung and chef Ravi Saxena
A dynamic professional with of experience in food &beverage Implemented new fine
dining menu have successfully managed Fine dining restaurant and rosette brasseries in
this company.
> At present working with BAHRAIN INTERNATIONAL
GOLF CLUB RIFFA VIEW KINGDOM OF BAHRAIN
Presently working as a Jr.sous chef in links restaurant
As a kitchen incharge
Best of my life I am working with f&b opening team in this
Propertie.I opened newly links restaurant over here with my
Team
I am handling the team of ten line staff of different country
Under me even we are making a plan of staff developing
Like a training programs.
Experienced in planning, supervising and managing the food & beverage culinary for
smooth functioning of departments
Have a successfully managed branded golf club and restaurant in Bahrain.
Proven track record of developing procedures, production standards and operational
policies, planning & implementing quality/safety system in the unit
Noteworthy contribution in making new lunch and dinner menu in flurys
Expertise in designing & implementing training programs for bringing high level and team
spirit in the employees.
KEY RESULTS AREA
F&B Production:
> Developing & implementing procedures, control system for maintaining hygiene and
quality standards.
> Ensuring profitability of operations and supervise all aspects of kitchen managements
including menuplanning, monitoring food production to ensure
Compliance with quality & hygiene standards
> Coordinating with operating staff for upkeep of kitchen equipments in perfect working
order.
> Monitoring food assembly to ensure compliance with quality, quantity and hygiene
standards till final delivery of products and services on time.
> Talking briefing developing duty roaster etc.
> Well versed pre opening experience.
Business Developments:
> Tracking competitor activities and keeping abreast with latest market trend and
requirements.
Clients Servicing:
> Rendering high quality services through products, resulting in customer delight and
optimum resource utilization for maximum service quality.
> Ensuring maximum customer satisfaction by closely interacting with inhouse and
potential guests to understand their tastes, requirements and customizing the product
accordingly.
> Delivering highvalue products to upscale clients for exalting their satisfaction levels.
Personnel managements/Training:
> Undertaking activities regarding staffing, recruitment, and performance review and
appraisal.
> Handling operational function like staff briefing, creating the duty roster, shift
managements.
> Imparting appropriate training on service excellence and teamwork to team members.
Self Development and assessment:
> Certificate in Leadership Training Programs
> Certificate as a STAR Employs
> Periodical training on HACCP, FIRE Training RISK Assessment.
> Kitchen setup and compilation task.
> Certificate first Chain Des Rotisseurs in Bahrain
> Certificate as ACE Award
LOCATION PREFERRED
Any State as per the Organisation requirement.
PERSONAL DETAILS
Father’s Name : Sh. Santraj
Date of Birth : th Nov
Correspondence Address : House No. ,
Block No., Trilok
Puri, Delhi
Language Known : Hindi & English
Nationality : Indian
Marital Status : Married
Intersts : Reading Mazazines, Treaveling, Playing
Cricket, Making Good friends
Passport No : H
Date:………….. Place:Delhi
REFERENCES:
|NAME |DESIGNATION |COMPANY |CONTACT |
|Chef Pierre |Executive Chef |The Raffles | |
|Burgade | |Hotel Singapore | |
|Chef Kenny |Chef de Cuisine |The Raffles | |
|Chung | |Hotel Singapore | |
|Chef Sahil |Executive Chef | The Marriot | |
|Arora | |Courtyard, New | |
| | |Delhi | |
|Chef Jeffry |Executive Sous |Bahrain | |
|Roacha |Chef |International | |
| | |Golf Club | |
|Susan |Acting General |Bahrain |s.stevenson@theroyalgolfclub.|
|Stevenson |Manager |International |com |
| | |Golf Club | |
BIRJESH K.

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