Monu

Full CV / Resume

   CURRICULUM VIATE

 MONU 

ASIAN SPECIALITY CHEF

TOTAL YEARS OF EXPERIENCE 3+

  RADISSON HO JALANDHAR,INDIA

:+91-9041005346 ,7973833090

E-mail

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CAREER OBJECTIVE 

The purpose of preparing people with the expertise, commitment, and skills for management, marketing, and operations positions in the expanding industry that provides food, accommodations, and tourism services to people away from home. My knowledge and skills that are required to fulfill the diverse demands placed upon individuals in management positions within the hospitality industry.

AREA OF SPECIALITY

Japanese sushi, Teppanyaki , dim sum, Thai, Chinese, 

Good knowledge in Tandoor ,Continental and breakfast section

Working as a demi chef de partie in Radisson Ho Jalandhar (09 June 2018 to Current.

➢ RESPONSIBILITIES
➢ Second Shift in charge for specialty restaurant Noble house, looking after banquet of 300 pax
➢ Ordering of requisition and checking quality and standard of food produced, controlling food cost.
➢ Responsible for kitchen brigade of 6 staff
➢ Determine how food should be presented and create food decorative display.
➢ Ensure the highest standards and consistent quality in the daily preparation and keep the area clean
➢ MAIN PURPOSE OF JOB: 

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

➢ DUTIES 
• Monitor stock movement and be responsible for ordering on your section 
• To ensure minimum kitchen wastage. 
• Learn and record skills and recipes from other members of the department
• Report any maintenance issues to the Head Chef immediay.
• To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

Hyatt Regency Ludhiana joined as a Demi Chef De Partie from 10th  to 16th jan  2018 

{l} 

5 Star Property

 

➢ MAIN PURPOSE OF JOB: 

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

➢ DUTIES 
• Monitor stock movement and be responsible for ordering on your section 
• To ensure minimum kitchen wastage. 
• Learn and record skills and recipes from other members of the department
• Report any maintenance issues to the Head Chef immediay.
• To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable 
• Be flexible and willing to help the restaurant kitchen at busy times if required
• Follow kitchen policies, procedures and service standards

1 Year 17 days worked in Hyatt Regency Gurgaon, as a Commisfrom 12thSep. 2016 to 29th Sept 2017. { } 5 Star Property

RESPONSIBILITIES

 

• Prepares work checklist and organizes workstations for each shift, maintaining high levels of productivity and sanitation at all times.
• Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations
• Keep work area at all times in hygienic conditions according to the rules set by organization
• Control food pilferages &food cost in my section
• Determine how food should be presented and create food decorative display.
• Ensure the highest standards and consistent quality in the daily preparation and keep the area clean
➢ Commis I, Marriott Ho and Resorts, Jaipur.    5 Star Property

{ }

              24 Nov, 2014- To 08 Sep, 2016

• Joined as a commi 2 and promoted to commi 1  January 1, 2016.
• Provided assistance in receiving ordered inventory items as needed.
• Ensured dirt-free, sanitized and compley organized cooking area.
• Adhered to all established food quality and sanitation standards.
• Ensured all kitchen dishes reaching service tables comply with approved presentation standards.
• Avoided unwanted food waste.

 

TRAINING UNDER DEGREE (5THDEC 2012 TO 1ST APRIL 2013)

➢ 17 weeks Training in HO CIDADE DE GOA in Goa. 

Industrial Trainee

• Deliveries of food and other equipment to the kitchen.
• Washing kitchen appliances, work surfaces, floors and walls.
• Following the instruction given by
• Removing ALA-carte orders.

Proper arrangements of food & vegetables for the banquet

PROFESSIONAL QUALIFICATIONS 

■  in Ho Management from CT College of HoManagement under NCHM IGNOU.{2011-2014 }

WORKING EXPERIENCE (UNDER DEGREE) (2010-2014)

■ 2 years experience in BHANDARI KITCHEN Chinese Helper cook.  
■ 6 months working in MCDONALD INDIA. 

STRENGHTS  

●   Quick Learner 

●        Easy Survivor against new atmosphere

●       Self confident & Hard Working

●       Professional Attitude  

KEY SKILLS 

▪ Prepared all the prep work for soups, salads, sauces 
▪ Good communication and customer service skills
▪ Strong experience in preparing Asian cuisine 
▪ Deep knowledge of equipment used in kitchen 
▪ Vast knowledge of crafting menu filled with Asian flavors
▪ Familiarity with basics of computers and related software

LANGUAGE KNOWN

■ English  (spoken, written)
■ Hindi     (spoken, written)
■ Punjabi (spoken, written)
■ Nepali   (spoken, written)

 

 

HOBBIES 

■ Cooking (Asian Foods)
■ Surfing Internet  
■ Hiking 

PERSONAL DETAILS

 

■ Name ​​​: ​Monu
■ Father’s Name​​:​Late sh. Krishan Lal   
■ Mother’s Name​:​Smt. Sunita
■ Date of Birth​​:​25th Feb 1990
■ Nationality ​​:​Indian
■ Height​​​:​5 fit 7inch
■ Weight​​​:​72kg
■ Religions​​:​Hindu
■ Marital Status​​:​unmarried 

DECLARATION

• I here by declare that above furnished details are true and correct to