1. RESUME
BAHADUR SINGH CHAUHAN
EXECUTIVE SOUS CHEF
PRESENT ADDRESS:- H.N-401, STREET NO.-6
K BLOCK MAHIPALPUR NEW DELHI
E MAIL ID:-luckychauhan2005@gmail.com
MOB NO: +91 9871633207, 8860118798
OBJECTIVE:
I will like a work place where the work culture is challenging and the environment is
competitive and gives me the opportunity to improve my skills.
DUTIES & RESPONSIBILITIES
1. Responsible for general grooming of staff & cleanliness of all kitchen.
2. Check for no – availability, if any, of menu items and inform Restaurant/ Room service
accordingly.
3. See and plan menus in consultation for the day’s functions and planning for
production.
4. Requisitioning of store items for the days/next day requirement and give it to G.M for
approval.
5. Proper receiving of store items from the main stores.
6. Maintaining the par stock of Kitchen store.
7. Responsible for overall operations of banquets and its planning.
8. Responsible for upkeep & maintenance of all kitchen equipment.
9. Follow up of menus on time from F & B service and reconciling them a day or two
before the function.

2. 10. Responsible for K.O.T. analysis in accordance with Accounts dept. and verifying the
differences.
11. To be present at the time of banquets and see the overall operations of banqueting
and taking feedback from guests.
12. Keep a track of day to day food cost.
EDUCATIONAL QUALIFICATION
 10th
from U.P board in 1991
WORKING EXPERIENCE
 SIX MONTH TRAINING IN HOTEL DELITE (FARIDABAD) MARCH –1993 TO SEP-1993.
 WORKED WITH EXCORTS COMPANY LIMITED’S SEC -17 FARIDABAD MAIN KITCHEN
FROM OCT. 1993 TO APR 1995.
 WORKED WITH RUCHI RESTAURANT (OKHLA PH.-1 NEW DELHI) FROM JUNE 1995 TO
JAN 1998 AS A COMMI III.
 SIX MONTH JOB TRAINING FROM HOTEL TAJ HARI MAHAL (JODHPUR RAJASTHAN).
 WORKED WITH HOTEL TAJ HARI MAHAL (JODHPUR) FOOD PRODUCTION AS COMMI
3RD FROM AUG. 1999 TO FEB. 2005.
 WORKED WITH HOTEL TAJ HARI MAHAL (JODHPUR) FOOD PRODUCTION AS COMMI
2ND FROM FEB 2005 TO NOV 2005.
 SPECIALY ONE MONTH TRAINING FROM HOTEL TAJ BANJARA & TAJ KRISHNA FROM
HYDRABAD FOR HYDRABADI KABAB AND HYDRABADI BIRIYANI AND INDIAN CURRY
FROM 1-AUG 2004 TO 30-AUG 2004.
 WORKED WITH SAFIRE CLUB AND GOURMENT FACTORY (GURGAON) AS DEMI-CHEF
FROM 15-DECEMBER 2005 TO 8-MAY 2007.
 WORKED JUKASO HOTEL IT SUITES GURGAON (A UNIT OF CORK PRODUCT PVT. LTD.)
A PROPERTY WITH 88 ROOMS AND OFFER TO THE GUEST WIDE RANGE OF FOOD
(INDIAN, CONTINENTAL, CHINESE, JAPANESE SOUTH INDIAN) AS A DEMI CHEF
(INDIAN, TANDOOR, SOUTH INDIAN, and RAJASTHANI) FROM 15 JUNE 2007 TILL OCT
2009 AS C.D.P.
 WORKED WITH 1589 COMFORT ZONE (MEMBERS OF CLARK COLLECTION) AS SENIOR
CHEF DE PARITES & KITCHEN INCHARGE, FROM 24 NOV 2009 TO MAY 2011.
 WORKED WITH HOTEL CLARKS INN GURGAON FROM 10 JUNE 2011 TO 14TH
NOV 2012
 WORKING WITH COMFORT INN ANNEHA (MANAGED BY CHOICE HOTELS) AS A
SOUS CHEF FROM 15TH NOV 2012 TO TILL NOV 2013.
 PRESENTALY WORKING WITH CLARKS INN GURGAON AS A SOUS CHEF FROM
DECEMBER 2015 TO TILL NOW.

3. SPECIALATION
Indian Curry, Tandoor, South Indian.
STRENGTHS
 ABLE TO WORK UNDER PRESSURE & MEET THE DEADLINES.
 EAGER TO LEARN NEW THINGS.
REFERENCES
 MR. ABHISHEK NARAIN (GENERAL Manager of Clarks Inn Gurgaon)
Contact No.:-8447757007/9999011170.
 MR. AMIT KAPOOR (General Manager of hotel Clarks group (1589) Delhi Incretion)
Cotact.no.-0956049500.
 MR. SANDEEP PATEYAL (General Manager of HOTEL MANTRA)
23 Friends Colony, New Delhi 110065, India
Contact no. - 09560511117.
Personal Details
Father’sName : KundanSinghChauhan
Date of Birth : 10.08.1976
Nationality : Indian
Marital Status : Married
Language Known : Hindi & English
Hobbies& Interest : TravelingandMeetingPeoples
PermanentAddress : Vill –Bhoura Gaon post.off – VelthaGaon
Disst.Almora(263656)
(UTTRAKHAND)
PLACE:
DATE: (BAHADUR SINGH CHAUHAN)