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<pre>Array ( [var] => cut_url ) </pre> Resume for Hitesh G. for Chef / Food Preparation / Restaurant & Food Services in New Delhi, India. Search More Resumes for Chef / Food Preparation on Resumark.com #LBTQX8LZF
 

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Resume for Hitesh G. for Chef / Food Preparation / Restaurant & Food Services in New Delhi, India




Occupation: Chef / Food Preparation Industry: Restaurant & Food Services
Country: India City: New Delhi
State: Delhi ZIP: 110022



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Name: Hitesh G.
Address: ,Sector
R.K . Puram , New Delhi
India .
Mobile:
Email Address:
Career Objectives : To maximize my opportunities in the culinary arts through experience, knowledge
and dedication.
Education/Qualification
Carnival College
Culinary Cooks Training Culinary Certificate
Completed:
Indus Cruising and Culinary Institute
European Cuisine Culinary Arts Certificate
Completed:
Institute of Technical Education
Culinary Arts Diploma in Culinary Arts
Completed:
Employment History.
L’angoor, China Club and Nooba Restaurants Interglobe Enterprises Jan till date
Modern Contemporary global cuisine and Chinese Sichuan cuisine Gurgaon –INDIA
Position: Executive Chef
To ensure that each chef prepares and updates the relevant section of the Departmental Operations Manuals
To monitor food standards. To work with the cooks to take corrective action where appropriate
To assist with the preparation of annual operating budgets which from part of the Business Plan
To actively get involved in contract meetings with vendors and ensure that the clauses laid down in the
contract are adhered to.
To establish, monitor and device strategies to control operational costs for each outlet.
pus Compass Group New York
American Italian and continental AugApril
Position: Executive Sous Chef
*I was working in Opus theatre with a capacity of guests .The kitchen is capable of serving French,
American cuisines.
*Supervises and checks all food outlets, buffets, action stations and food display. Helps organize and train
subordinates. Accomplishes tasks related to inventory, equipment control and maintenance. , participate in
training and reenforcements.
*Also follow the various different methods of cooking like braising, roasting etc for appropriate kind of
preparation of fish, vegetables, and other products.
*Following high standards of company and also the USPH guideline
Natraz Restaurant Inc. NEW YORK, USA
AsianAmerican. JuneAug
Position: Sous Chef
*Responsible for daily preparation in the kitchen and over all in charge of all sections in the kitchen
appetizer, garde manger, saut‰ section. American and Indian fusion served on menu.
*In charge of bringing new recipes to the menu, coordinating with the executive chef for day to day
operations and planning for banquets and special events. Following up on events and preparing misen
place for future events is my responsibility
*Keeping check on the trainees and new staff for proper hygiene standards USPH.Making duty roasters
Carnival Cruise Lines. FLORIDA, USA
la Carte International menu, Banquet and Catering AugMay
Position/Title: commis de cuisine
In charge of one shift in the main galley
during my shift I was in charge of making sure the commis follows health and hygiene standards
HACCP Rules.
Seeing each section is set up before every sitting formally sittings.
Serving over meals per day
Supervising of after work cleaning and also cleaning myself following the United States public health
guidelines
Following the FIFO.
During sittings it was my responsibility to make sure all the stations are running smoothly and ordering
emergency orders for various sections.
*Reporting to the Sous chef/ chef de cuisine.
Hotel kranti
Jammu, INDIA,. Oct July
Position/Title: ChefTrainee
Trained in all the sections of the kitchen starting from Butchery , Garde manger, Specialty Italian,
French, pastry and bakery & confectionary section’s
Exposed to all world class chefs and restaurants and completed the world class training under guidance
from executive chefs and to experienced junior level chefs.
During my training period main emphasis was given on hygiene standards and how to maintain quality
of the food being prepared also properly following the bucket systems and clean as u go policy. Full
fledged hands on training in a room property.
Gallop in Gooseberry Chennai, INDIA MAY TO AUG
Position: Cook
Report to the Sous Chef.
Responsible for production and visioning with service personnel, organizing and coordinating outdoor
catering
Make different sauces for the menus and serve during operation
Non Technical Skills: great organizing and sales skills, nurtured by over eight years of experience in the
food service industry
Computer Skills: MS Excel/MS Office/MS Power Point/MS Word/WordPerfect.
Languages:
English/Spanish/Hindi.

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