CURRICULAM VITAE

Professional Qualification

 Looking for a responsible Food Production Management position

utilizing abilities and skills developed through my education and
training with scope of learning from my superiors.

UDAY KAPAR Professional Qualification

Contact Information:  B. Sc. Hotel Management (HMCT) From MSHM COLLEGE OF

Mobile No-: +97450370315 MANAGEMENT KOLKATA. Session 2008- 2011(P.T.U.)

Address: Educational Qualification

UMM salal ali road ,doha Qatar
Intermediate
Permanent Address:
SALEMPUR,PARORIA,  BSEB, PATNA IN 2007
SAMASTIPUR, BIHAR INDIA
PIN – 848114 High School

Skype Id: Uk.kapar  BSEB, PATNA IN 2005

E-Mail: Experience
chefudaykapar007@yahoo.com
 Presently working as chef de partie in ADRIFT ANDA BY
Personal Detail: DAVID MAYERS at the le royal meridien hotel DOHA,from 6th
DOB : 24/03/1989 March 2022
Father’s Name : Mr. Hari Kapar  Worked as Jr Sous Chef incharge of KAZO Presents Le petit chef
Gender : MALE And Lattitude (The HUB) at The Le Meridien hotel Riyadh,
Nationality : INDIAN from June 2021 to November 2021
Marital Status : Married  Work experience as a CHEF DE PARTIE in ITALIAN
Height : 170cm RESTAURENT (AZZURRO) at The Ritz Carlton Hotel
Weight : 70kg Company Riyadh, Saudi Arabia. From OCTOBER, 2016 To JUNE
2021.

A Five Star Luxury Property with 492 rooms, eight fine dining Food &
Beverage outlets and banqueting facilities. Considered as leaders in luxury
services attracts the GUESTS OF the country. Focus on high quality of the
products; make them a class apart in the hospitality world .

 Work experience as a Commis I at The Princess Cruises USA,

From February 2015 to November 2015.

 Work experience as a Commis I at The Grand Hyatt Mumbai

Maharashtra, India. From January 2014 to July 2014.

 Work experience as a Commis II at The Lalit Mumbai

Maharashtra, India. From August 2012 to December 2013.

 Work experience as a Commis III at The Le Meridian Hotel

 Ahmedabad Gujrat, India. From October 2011 to August 2012.

 6 MONTHS INDUSTRIAL TRAINEE AT RADISSON HOTEL

Jalandhar Punjab from October 2009 to march 2010
Achievements
Languages Known:
 Being part of the team, Scored 96.2% in Brand Standard Audit in
English & Hindi 2019. (2018-92%),(2017-91%)
 Awarded as “Most Innovative use of local Ingredient” at RECA
Cuisine Challenge 2013.
Interest:  Awarded as first class hygiene award in the month of july 2017
at the RITZ CARLTON hotel Riyadh
Listening to music, reading cook  Awarded as “Celini” The best Italian restaurant in Mumbai in
books. 2014 Grand Hyatt Mumbai.
 Awarded as “AZZURRO” best FINE DINING ITALIAN
Preferences: RESTAURENT IN MIDDLE EAST AND AFRICA, in one of the
biggest global awards recognizing the very best of luxury
Location: Willing to Relocate to restaurant in the world. 2018,
the maximum places.  Awarded as 2nd position in BLACK BOX Culinary competition At
The Ritz-Carlton Riyadh in July 2019
 3ree years continuously ESS result 100% 2017,2018,2019

IT Skills

Operating System : EXCEL, PPT and basics. Knowledge

Reference
-chef Shankar Majhi
Jr sous chef sofitel Dubai

Declaration

I confirm that the above information provided by me is true to the best of

my knowledge and belief.

Place : Doha Qatar

Date: [ UDAY KAPAR ]