1. CURRICULUM ­ VITA
Durgesh Yadav
Mob.No – +971525952816
E­Mail Id –yadavdurgesh331@gmail.com
Present add­ dubai
F& B Production ­ Oriental Cuisine
CAREER OBJECTIVE: To Pursue a challenging Career and
performing the best for an
organization towards its Goals &
objectives.
1. HOTEL TULI imperial Sr.No.37
Farmzad, Central Bazar Road,
Ramdass Peth, Nagpur­440010
From 7th
jun 2006 to 20th
8/2008
As a APPRENTICESHIP Program
ACADMIC QUALIFICATION: _ Passed High School from Janta Inter
College Kushinagar Uttarpradesh.
Presently working MING BOWL Asian
restaurant 70 covar Bijneseh bay
DUBAI date of joining 13’june’2014
as Asian CHEF
WORKING EXPERIENCE: 2 working Radisson Blu Hotel
Amritsar india Room 187 date of
joining 18th
March 2013 as Sr.CDP
Wall of Asia chinese restaurant 70.cover
Supervise and train employees in all phases of food preparation according to
Standard recipes and procedures.
Interview, hire and train a diverse culinary team.
Supervise and train all kitchen employees and to ensure professional kitchen
Operations.
Ability to create schedules and maintain labor costs with specified budget.

2. Maintain cost and quality control.
Maintain proper par levels and inventory.
Aggresively maintain labor and food costs efficiently elevate all aspects of the
Food service, dining experience, and bring the overall standards of excellence
To the operations.
Revamping all sauces for the existing dishes, as well as, creating elegant and
Exciting sauces for the new menus. Implement and maintain a recipe book to
Ensure consistency of the product.
Assign specific duties on a daily basisfor outlets. Knowledge of all cooking
Methods.
3. Worked WESTIN HOTEL Pune
IND
Starwood Hotels Room 277 date of
Joining 10th
Feb 2012 to 15th
Mar 2013
as a CDP 168 Cover Coffe shop
SEASONAL TASTES
Responsible for all outlet and staff training and duty responsible
all staff daily report to executive chef and every day staff
briefing, menu discourse with executive chef.Thorough
knowledge of food preparation and service techniques, including
baking. Remarkable knowledge of catering service and specialty
restaurants. Uncommon ability to be flexible under strict
timeframes. Sound ability to communicate and work with others.
Thorough knowledge of food preparation, sanitary handling
of food, and service techniques.
4.worked.in.Hotel.Radisson.Pune
Rooms 141 Kharadi as a Pre­ openign
team member from date 1/10/2009 to
30th
Nov.2011 as a commi I for
5/2/2011 D.
CDP 150 cover coffe shop
carmaen
●Support and work under the head chef of the
restaurant
●Know the menu of the restaurant in detail
●Help the head chef maintain order in the
restaurant
●Should know how to cooking everything on
the menu including the curry
●Should be ready to take over the kitchen in
case the head chef is absent
●Should be ready to take over the station of
any chef who is absent
●The chef should have great management skills,
as someday they will take over some
kitchen as the sous chef

3. ●Help the chef design the menu and finalize on
the dishes
●See the preparation of each dish that goes out
of the kitchen
●Help the head chef in maintaining health and
safety standards required by all the
restaurants
5. Worked with hotel ROYAL ORCHID Central
Kalyani Nagar, Pune, Date of joining
9th
Oct 2008 to 30th
Sep 2009 as a
COMMI­II
PERSONAL DETAILS:
Date of Birth : 21st
March 1988
Father's Name : Mr. Hardev Yadav
Hobbies : To Cooking food (Oriental Cuisine)
Health & Hygiene : Physically fit
Height : 164 Cm
Marital Status : Single
Language Known : Hindi, English
Permanent Address : Amama Mandir Pande Tola, Dist­
Kushinagar U.P, P.O–Ramkula
Tashil ­ Hata
DECLARATION:
I hereby declare that all the above information is true and correct to
the best of my knowledge.