1. Name: SAGAR BYNDOOR
Address: Shree Mahalaxmi Niwas, sec-20,
Plot no-A/47,201,Nerul navi Mumbai. (400706)
Telephone: +91 90290 07186
E-mail: sagarbyndoor@gmail.com
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Personal Statement:
My aim in the culinary industry is to further develop my knowledge and skills to work my way up to becoming
a well renowned chef. I have completed a three year degree in Bachelors of Arts in Hotel Management. In the
kitchen department I had specialized in western cuisine at Hotel Ista, Hyderabad (5 Star) and four points by
Sheraton (5 star) where I learned many things about the kitchen including; knife skills, time management and
how to work in a team to get the job done. I am currently looking for a challenging environment in the kitchen
where I can further develop my skills, experience and knowledge for the future. I am very dedicated to my work
and i used to do 18hours in a day to cover other people’s shifts in the kitchen. I have a real passion for this
industry and can’t wait to begin my career here in your prestigious organization. I am punctual, a team player
and have good communication skills which I think are all great things to have in this industry. If you would like
any more information, please contact me on the details provided. I hope to get a positive response from you.
Work Experience:
Lavasa International Convention Centre by Accor Hotel Group. November (2016) – February (2017)
Job title: DCDP – Food Production
• Looking after the Lavasa Convention Center Main Kitchen.
• Creating some wow for the client.
• Looking for the Food Handling.
• Generating new ideas and helping other chefs in their work as a supersize.
• Looking after the Food Control.
• Handing Food Cost.
Four Points by Sheraton, Navi Mumbai. March (2013) – November (2016)
Job title: Comi I – Food & Beverage Production.
• Working in western kitchen.
• Handling Ala cart.e
• Worked in bulk kitchen & night shift.
• Taking care of ordering general store and daily bazar.
• Have also worked for many theme dinner held in four point by Sheraton hotel like Italian theme,
Mexican theme, steak and wine theme and American theme.
• Have also attended many outdoor parties of four points by Sheraton hotel.
• Menu planning.
• Have organized Manglorean festival.

2. Ista, Hyderabad. June (2012) – February (2013)
Job title: Team Member.
• Working in western kitchen.
• Handling morning breakfast.
• Worked in western bulk kitchen & night shift.
• Handling Ala carte orders.
During my time at the main kitchen I grew in my skills both in knife and food preparation. This gave me a good
awareness of how large scale food production is organizes in an efficient manner.
Four Points By Sheraton Vashi May (2010) – October (2011)
Job Title: Operational Industrial Trainee
• All types of kitchen work.
• Also worked at the coffee shop in kitchen as well as F&B trainee.
• Preparation of breakfast menus.
• Worked at Masala Kraft Restaurant as a kitchen trainee.
• Worked as a receptionist and at concierge department.
• Worked as F&B trainee at Zodiac grill fine dine restaurant.
Movable Feast, De Gustibus December (2009) – January (2010)
Job Title: Operational Industrial Trainee
• Assisted in bulk cooking during staff shortage
• Preparing bread rolls & scones in bulk
• Preparation of sandwich & burgers in pantry
• Getting mise- en- place ready for the morning shift
• Preparing basic stocks for the day
• Preparation of hollandaise & mayonnaise sauces
• Preparation of basic mother sauce
• Helping in preparation of breakfast menus
Educational Qualifications:
Dates attended Institute of Technology Management.
August (2009) – (2012) Bachelors of Arts in Hospitality Management
Date : Signature :