1. RESUME
Objective:
A conscientiouspersoninterestedtomanage the foodandbeverage productiondepartmenttoproject
my creativityandimplementtechnical andorganizational skillswithenthusiasmandcommitment.To
Works ina Professional andcompetitive Working environmentandputforwardthe bestto achieve the
goalsof the organization.
Educational Qualifications
• Bachelorsin Hotel management&Catering technology with
applied nutrition , NSHMschoolof Hotel management,WestBengal(2007-2011)
Aggregate:80.0%
• ClassXII, govt.high school(2003 – 2005) Aggregate:58.0%
• ClassX, navyugvidhyalaya CBSEBoard (2002 – 2003)Aggregate: 56.0%.
Work experience
Currently working as DCDPat RITZ CARLTON Bangalore from August 2014 to till date.
• Workedat Le Meridien,Coimbatore,Indiaas D.C.D.P from August2012 to July 2014
• Workedin Le Meridien, Coimbatore asK.O.T fromJuly 2011
Industrial training
Marjorda Beach Resort, Goa
Departments:F&Bservice,Foodproduction,frontoffice, housekeepingfor6months.
Key Responsibilities
Taking care of banquet kitchen.
Specialist
Specialty in Indian regional Cuisine i.e Curry & Tandoor
BISHAL CHANDRA
E-mail:chikubikky@yahoo.com
Address:c/o.Mr. BinayKr. Choudhary, At.Kamargama,P.O
Lakhanpur,Dist.Munger 813201, Bihar
MOBILE: 09900493829
Passport no: J7816453

2. Achievements
Awarded as Hygiene Champion of the outlet by Starwood.
Organized Kebab festival in Le Meridien, Coimbatore (2011)
Organized Rajasthan food festival in Le Meridien, Coimbatore (2012)
Organized Malabar food festival in Le Meridien, Coimbatore (2012)
Co-ordinate APICONbanquet function from 31jan 2013 to 1st
Feb for 25000pax.
Coordinaded banquet ODC function from The Ritz Carlton of 8000 pax.
Personal details:
Father’sName : Mr. Binay Kr.Choudhary
Date of Birth : 13.Nov.1988
Nationality : Indian
Religion : Hinduism
Hobbies : Playing Cricket
Social Responsibility : Blood Donation
Languages known : English,Hindi
Reference:-
ChefAnupam Banerjee
Executive Chef
The Ritz Carlton “Bangalore”
Place: Banglore
Date: (Bishal Chandra)