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JOGENDER SEN
Father’ name : Mr. Munsi Ram
Date of birth. : 16Jan 1991
Mobile no. : +91 9459619188, 09816835580
Email id. : sen.chef123@gmail.com
Permanent Add. : Village Basyana P.O. Chakhar Tehsil Arki Distt. Solan H.P.
Present Address: Radisson Jass Hotel Shimla Good Wood Estate Lower Bharari Road Shimla
H.P.0171001
Nationality : Indian
OBJECTIVE
To be the Chef in a 5 Star Hotel so as to use my culinary & management skills, contributing towards
the progress of the organization and at the same time looking forward to growth in my professional
career.
________________________________________________________________________________
QUALIFICATIONS
• 5.10 Years of total experience.
• Specialization in continental & Oriental cuisine.
• Prepared menus, presentations, developed good standards, attended several VIP’s.
• Excellent communications skills, creative, innovative, team leader, dedicated, organized,
detail oriented, decision maker and problem solver.
EMPLOYMENT
Radisson Jass Hotel Shimla
Currently working as Chef de Partie
Position: Chef De Partie
Section/Conti &Oriental hot &cold section: Banquets / coffee shop
Duties & responsibilities:
• Caters to the Café Valley Vue (120 covers) and The Executive lounge, The Pool,
Banquets 200 covers & Room service for 70 rooms .
• Report to Executive Sous Chef every day.
• Guest Satisfaction survey.
 Breakfast met my needs 87%
 High Quality Breakfast 85%
 Value for Breakfast 84%
• Responsible for all aspects of the kitchen including management of employees.
• Maintain high quality of products and achieve customer satisfaction (GSS). Medallia.
• Responsible for all kitchen operations including buffets
• , banquets, room service and the restaurant.
• Responsible for maintaining all company documentation forms and files.
• Handled inventory, ordering, Budgeting, staffing and food cost analysis
• Responsible for Buffet Profitability Analysis, Menu engineering, , Roastering,
Trainings.
• Developed new dinner and lunch menus with Chef.
• Handled special event catering.
• Established all Kitchen processes.
• Completed user records.
• Compliance as per Brand Standard Audit. QPR.
• Menu Compiling for Banquets.
• Implementation of ISO 22000 (FSMS) Food Safety Management System
Trainings attended
• Yes I Can
• Material controls (MC)
• Responsible Business.
The Aamod Resorts Shoghi (Shimla)
Worked as a Demmi-Chef-de-partie with Aamod Resorts, Shimla (11th April 2013 to
08th Nov. 2013).
Job profile
• Reporting to the Ex Sous Chef, assisting him to prepare menus & food presentations.
• Responsible for maintaining section in terms of preparation and cooking. Working closely
with a busy team.
• Consistently producing high quality cuisine, also taking part in the training & development of
Commis Chefs.
• Maintain high standard of hygiene and cleanliness at all times in the area of work. Prepare all
food items for the restaurant as per the specification.
• Presentation of the food as laid down by the Chef .
• Adhere to the entire hotel’s Food & Beverage Standards. Follow strictly all personal
hygiene/grooming and Health & Safety practices. To adhere to all company policies relating
Kitchen & Food Safety.
• Promote teamwork within the department & ensure equality at workplace is maintained
without discrimination and harassment.
• Displayed live cooking station like Stir Fried, live Soup etc.
Worked as a Commi 2 with SAROVAR PORTICO Rajkot, Gujarat. (21st
Aug. 2011 to
30th
Oct 2012).
• Implements all the food and beverage policies and procedures.
• Recognizes good quality products and presentation.
• Maintains high sanitation standard throughout the working station.
• Knows and understands all the Basic policies and procedures in food production.
• Maintains all service standards established for the Kitchen.
• Follows up and complies with the cleaning schedule established for the Kitchen.
• Assist the chef de party in the production of the en mise-en-place for the elaboration of the
all menu .
• according to recipe and technique.
Worked as a Commi -2 with TOSHALI ROYAL VIEW RESORT Shimla. (1st
June 2010 to
14t Aug. 2011)
• Support the Chef de Partie or Commis I in the daily operation and work.
• Work according to the menu specifications by the Chef de Partie .
• Keep work area at all times in hygienic conditions according to the rules set by the
hotel.
• Control food stock and food cost in his section.
• Prepare the daily mis-en-place and food production in different sections of the main kitchen
or satellites.
• Follow the instructions and recommendations from the immediate superiors to complete the
daily tasks.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to
date with the new products, recipes and preparation techniques.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and
cost control.
QUALIFICATION :
PROFFESSIONAL QUALIFICATION
Diploma in Food &Beverage Production from I.H.M. Kufri, Shimla, H.P. India.
Affiliated to NCHMCT
EDUCATIONAL QUALIFICATION:
10+2 from HP Board of School Education Dharamshala.
10th
from HP Board of School Education Dharamshala.
Six month Industrial Training from Hotal Holiday Home Shimla. (26th
April 2009 to 19th
Oct. 2009).
Worked as a Kitchen Industrial Trainee at Hotel Holiday Home Shimla a property of 75 rooms.
Received training in all major sections.
Job profile
• Assisting preparing & presenting food for banquets, room service buffet and Coffee shop.
• Ensuring that the standards of hygiene are maintained & improved were possible.
• Ensuring correct stock rotation & minimization of wastage.
• Assisting other areas of the kitchen when required.
LANGUAGES
English, Hindi
REFRENCES
Chef Rajeev Bhardwaj Executive Sous chef Radisson Hotel Shimla
09816147199
Chef Ranjan Panda Executive Chef The Pride Bengaluru 08861200821
DATE 10 December 2016.
PLACE: Shimla JOGENDER SEN

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Chef Jogender

  • 1. JOGENDER SEN Father’ name : Mr. Munsi Ram Date of birth. : 16Jan 1991 Mobile no. : +91 9459619188, 09816835580 Email id. : sen.chef123@gmail.com Permanent Add. : Village Basyana P.O. Chakhar Tehsil Arki Distt. Solan H.P. Present Address: Radisson Jass Hotel Shimla Good Wood Estate Lower Bharari Road Shimla H.P.0171001 Nationality : Indian OBJECTIVE To be the Chef in a 5 Star Hotel so as to use my culinary & management skills, contributing towards the progress of the organization and at the same time looking forward to growth in my professional career. ________________________________________________________________________________ QUALIFICATIONS • 5.10 Years of total experience. • Specialization in continental & Oriental cuisine. • Prepared menus, presentations, developed good standards, attended several VIP’s. • Excellent communications skills, creative, innovative, team leader, dedicated, organized, detail oriented, decision maker and problem solver. EMPLOYMENT Radisson Jass Hotel Shimla Currently working as Chef de Partie Position: Chef De Partie Section/Conti &Oriental hot &cold section: Banquets / coffee shop Duties & responsibilities: • Caters to the Café Valley Vue (120 covers) and The Executive lounge, The Pool, Banquets 200 covers & Room service for 70 rooms . • Report to Executive Sous Chef every day. • Guest Satisfaction survey.  Breakfast met my needs 87%
  • 2.  High Quality Breakfast 85%  Value for Breakfast 84% • Responsible for all aspects of the kitchen including management of employees. • Maintain high quality of products and achieve customer satisfaction (GSS). Medallia. • Responsible for all kitchen operations including buffets • , banquets, room service and the restaurant. • Responsible for maintaining all company documentation forms and files. • Handled inventory, ordering, Budgeting, staffing and food cost analysis • Responsible for Buffet Profitability Analysis, Menu engineering, , Roastering, Trainings. • Developed new dinner and lunch menus with Chef. • Handled special event catering. • Established all Kitchen processes. • Completed user records. • Compliance as per Brand Standard Audit. QPR. • Menu Compiling for Banquets. • Implementation of ISO 22000 (FSMS) Food Safety Management System Trainings attended • Yes I Can • Material controls (MC) • Responsible Business. The Aamod Resorts Shoghi (Shimla) Worked as a Demmi-Chef-de-partie with Aamod Resorts, Shimla (11th April 2013 to 08th Nov. 2013). Job profile • Reporting to the Ex Sous Chef, assisting him to prepare menus & food presentations. • Responsible for maintaining section in terms of preparation and cooking. Working closely with a busy team. • Consistently producing high quality cuisine, also taking part in the training & development of Commis Chefs. • Maintain high standard of hygiene and cleanliness at all times in the area of work. Prepare all food items for the restaurant as per the specification. • Presentation of the food as laid down by the Chef . • Adhere to the entire hotel’s Food & Beverage Standards. Follow strictly all personal hygiene/grooming and Health & Safety practices. To adhere to all company policies relating Kitchen & Food Safety. • Promote teamwork within the department & ensure equality at workplace is maintained without discrimination and harassment. • Displayed live cooking station like Stir Fried, live Soup etc. Worked as a Commi 2 with SAROVAR PORTICO Rajkot, Gujarat. (21st Aug. 2011 to 30th Oct 2012). • Implements all the food and beverage policies and procedures. • Recognizes good quality products and presentation.
  • 3. • Maintains high sanitation standard throughout the working station. • Knows and understands all the Basic policies and procedures in food production. • Maintains all service standards established for the Kitchen. • Follows up and complies with the cleaning schedule established for the Kitchen. • Assist the chef de party in the production of the en mise-en-place for the elaboration of the all menu . • according to recipe and technique. Worked as a Commi -2 with TOSHALI ROYAL VIEW RESORT Shimla. (1st June 2010 to 14t Aug. 2011) • Support the Chef de Partie or Commis I in the daily operation and work. • Work according to the menu specifications by the Chef de Partie . • Keep work area at all times in hygienic conditions according to the rules set by the hotel. • Control food stock and food cost in his section. • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites. • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. QUALIFICATION : PROFFESSIONAL QUALIFICATION Diploma in Food &Beverage Production from I.H.M. Kufri, Shimla, H.P. India. Affiliated to NCHMCT EDUCATIONAL QUALIFICATION: 10+2 from HP Board of School Education Dharamshala. 10th from HP Board of School Education Dharamshala. Six month Industrial Training from Hotal Holiday Home Shimla. (26th April 2009 to 19th Oct. 2009). Worked as a Kitchen Industrial Trainee at Hotel Holiday Home Shimla a property of 75 rooms. Received training in all major sections. Job profile • Assisting preparing & presenting food for banquets, room service buffet and Coffee shop. • Ensuring that the standards of hygiene are maintained & improved were possible. • Ensuring correct stock rotation & minimization of wastage. • Assisting other areas of the kitchen when required. LANGUAGES
  • 4. English, Hindi REFRENCES Chef Rajeev Bhardwaj Executive Sous chef Radisson Hotel Shimla 09816147199 Chef Ranjan Panda Executive Chef The Pride Bengaluru 08861200821 DATE 10 December 2016. PLACE: Shimla JOGENDER SEN