i am head chef

1. Amit Kumar
House no :144, chiragdelhi ,Delhi
E-mail- amitrathour703@gmail.com
Skype: -amit.rathour7
Nationality Indian
Phone No +919717439145
OBJECTIVE
Employing a multitude of professionals, the food service industry takes different services from
people working in different positions .regardless of the position a person is working at or
applying for a job applicant needs to be very particular when writing a resume .A lot of stuff
needs to be incorporated in terms of culinary knowledge and customer service expertise.
CHEF DE PARTIE JOB
In a kitchen’s hierarchy a chef de partie works under the direction of a sous chef S/he is
responsible for a leading a team to perform certain activities in the kitchen .these culinary
professionals prepare dishes, check the quality and quantity of food and inspect supplies and
equipment. They also monitor sanitation processes and ensure that all standards and ensure that
all standards and regulations of the restaurant are followed effectively.
Self motivated and quality –driven individual with a strong commitment to prepare exceptional
cuisine and maintain safe and efficient kitchenenvironment. Demonstrated passion for
motivating culinary team to deliver truly spectacular results.
 highly skilled in creating menu
 strong teamwork skills
 exceptional sense of guest service
 exceptional knowledge of culinary deliverance
 able to work on rotating shifts
ACADEMIC QUALIFICATION
2005 10th From Himachal Pradesh Board
Dharamshala.
2007 12th From Himachal Pradesh Board
Dharamshala
2007-2008 Completed One Year Diploma in Institute of Hotel

2. Management &Catering Technology Library Avenue
(Kufri) Shimla Pusa new delhi.
CORE COMPETENCIES
Special meals preparation
Proper portioning
Garnishing
Substitute items preparation
Food logs maintenance
Pulling food
Assets protection
WORK EXPERIENCE
Head chef - Café BOHEME Restaurant & Bar Vasant Vihar
D-MARKET newdelhi
10thjan 2015 till date…………
ADDITIONAL CAPABILITIES
 Prepare salads, soups,fish , meats ,vegetables ,desserts and other food
 Ensure that all stations are set appropriately
 process and store food items
 sure that all kitchen staff is aware of standards and protocols
 manage rotation of food item in chillers
 ensure kitchen and wors area’s cleanliness
 Maintain and ensure the quality of prepared and raw items.
 assisted in chopping vegetables and meat products
 washed dishes and flatware
 cleaned kitchen counters and floors
 unload supplies and ensure that inventory and stock levels are maintained
 replenish food line and set up dining room
 handled kitchen work for three simultaneous events at the restaurant without any errors
PREVIOUS EMPLOYMENANT
 Café Delhi Height Restaurant &Bar DLF Cross point phase 4 Gurgaon
Designations: - SR. Sous chef
(02nd Dec2011- 25th Dec 2014)
Key Responsibilities
 Preparing, cooking and presenting dishes within your speciality
 Managing and training any demi-chef de parties or commis working with you
 Helping the sous chef and head chef to develop new dishes and menus

3.  Ensuring you and your team have high standards of food hygiene and follow the rules
of health and safety
 Monitoring portion and waste control to maintain profit margins
PANGEA Restaurant &BarVAGATOR BARDEZ in Goa
Designtions :- DEMI- CHEF- DE- PARTIE, COMMIE-1
(16th jan2011-27thnov 2011)
Key Responsibilities
 To monitor stock movement and be responsible for ordering on your section
 To aid in achieving food cost, kitchen standard and overall objectives
 To carry out daily and weekly procedures, including temperature checks, food
labelling/dating and storage
 To remove any hazards and make safe any defects in the kitchen or its equipment and
report any problems to a senior chef
 To keep high standards of personal hygiene, clean uniform and overall camaraderie
Whispering Willows Restaurant & Bar Zirakpur.Distt Mohali Chandigarh
Designations: - Commie -2
(12th Jan2010- 10th Jan2011)
Key Responsibilities
 Support the Demi 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
Hotel ChandigarhBackon,Sec-42D Chandigarh.
Designations: -Commie-3
(01st July2009-10th Jan2010)
Key Responsibilities
 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
 Coordinate and participate with other sections of requirements, cleanliness,
wastage and cost control
PROFESSIONAL QUALIFICATION:

4.  Completed (2007to2008)One Year Diploma in Institute of Hotel
Management &Catering Technology Library Avenue (Kufri
Shimla Pusa New Delhi
 Completed (2007 to 2008)Six Months Training in TheOberoi Hotel in Shimla
 Completed (01st July2008 to 31st Dec2008)Industrial Training from
Marc Royal Hotel(United from Ashiana)Chandigarh.
 Completed (03st Jan2009 to 30stJune2009)Job Training from Hotel
ChandigarhBackons, Sec -42DChandigarh.
HOBBIES
 Cooking &Playing Cricket
Personal Information Details
name AMIT KUMAR
date of birth 19-09-9-1987
father’s name SR/ AMAR NATH
complete address AMIT KUMAR SR/AMAR NATH VILL.RACHED GHARA PO.CHOURI TES-
SUJANPUR DISTT – HAMIRPUR PIN NO 176111 HIMACHEL PRADESH
INDIA
nationality INDIAN
language proficiency ENGLISH, HINDI
computer proficiency ELEMENTARY EFFICIENCY IN MS WORD, EXCEL, OUTLOOK AND
AMADEUS.
contact no. +919717439145
email amitrathour703@gmail.com
Date……………….
Place ………… (AMIT KUMAR )