Professional Documents
Culture Documents
CAREER OBJECTIVE:
● Zeal to work in the industry where there is a chance to learn new skills and use my skill. To
work with the world’s best chef and become a successful global chef through my great passion
expertise and hard work.
AREA OF SPECIALIZATION:
Food & Beverage Production in continental department
KEY SKILLS:
● Knowledge of Continental Food.
● Good communication and presentation skills.
● Have good inter personal skills.
● Ability to achieve immediate and long turn goals and meet operational deadlince.
PROFESSIONAL QUALIFICATION:
One year Hotel Management Diploma Course passed from HOLY CROSS VOCATIONAL
TRAINING INSTITUTE. 2007
ACADAMIC QUALIFICATION:
VALUE ADDITION:
● Attended workshop on First Aid & Fire fighting.
● Attended HACCP, Food Safety & Hygiene classes.
JOB RESPONSIBILITY:
● Make daily requisition for store and outside ordering.
● Food quality improvement.
● Maintain hygiene and follow HACCP rules
● To reduce wastage and damage.
INDUSTRIAL TRAINING
I HAVE DONE 6 MONTH INDUSTRIAL TRAINING FROM 1ST JUNE 2007 TO 30T H NOV.
2007 MONARCH LUXUR BANGALORE
WORK EXPERIENCE:
WORKED F&B (P) AS A COMMI III FROM 10T H JAN 2008 TO 22ND JULY 2010
IN MONARCH LUXUR BANGALORE.
WORKED F&B (P) CONTI. AS A COMMI II FROM 8T H AUG 2010 TO 10TH FEB 2011. IN
CANARY INN HAZARIBAG, JHARKHAND.
WORKED F&B (P) CONTI AS A JOB TRANEE FROM 17th AUG 2010 TO 17T H AUG 2011.
CROWNE PLAZA BANGALORE.
WORKED F&B (P) CONTI HOT & COLD AS A COMMI III FROM 2ND SEP 2011 TO 16T H SEP
2013. PARK PLAZA BANGALORE.
PERSONAL PROFILE:
I hereby declare that the information furnished above is true to the best of my knowledge and
belief.
Date: