1. AVIK GHOSH
H.N.-201,GALI-7,KAPASHERA,
NEW DELHI-110037.
MOB-9899553820,avikghosh2003@gmail.com
Objective:
Senior chef (maulti cousine) position in reputable five star hotel.
Profile:
Highly motivated food production professional with experience in kitchen management. Excellent
problem solver with great passion for food.
Core Competencies :
Sound ability to analyze recipes to determine food, labor, and overhead costs and to assign prices to
various dishes.
Uncommon ability to estimate food needs, place orders with distributors, and schedule the delivery
of
fresh food and supplies.
Immense ability to plan for routine services and deliveries.
Excellent interpersonal skills and ability to motivate staff to higher achievement.
Great problem solving ability to analyze issues, create plan of action and reach solutions.
Knowledge of patinent codes, policies, regulations and laws, foodsafety and handling procedures.
Mastery of the use of the internate.
Professional Experience: Present :Chef cold kitchen :

2. Direct food service workers and other personnel as assigned for the purpose of maximizing the
effiency of the work force and meeting shift requirements.
Inventory food, condiments and supplies for the purpose of ensuring availability of items.
Maintain food service equipment for the purpose of maintaining "safe operating conditions".
Respond to inquiries of customers, staff and the public for the purpose of providing information and
direction regarding the type and cost of meals.
Stock food, condiments and supplies for the purpose of adequate quantities and security of items.
Train employees and evaluates job performance for the purpose of supporting them in the
completion of their work activities.
Educational And Professional Qualifications :
B.SC. FROM CALCUTTA UNIVERSITY.
HOTEL MANAGEMENT FROM I.H.M. TARATALA, CALCUTTA.
Regarding My Principle :
1. I pledge my professional knowledge and skill to the advancement of our profession and to pass it
on to those who are to follow.
2. I shall foster a spirit of courteous consideration and fraternal co-operation within our profession.
3. I shall place honor and the standing of our profession before personal advancement.
4. I shall not use unfair means to affect my professional advancement or to injure the chances of
other colleague to secure and hold employment.
5. I shall be fair , courteous and considerate in my dealings with fellow colleague.
6. i shall conduct any necessary comment on , or criticism of , the work of a fellow colleague with
careful regard of the good name and dignity of the hospitality profession , and will scrupulously
refrain from criticism to gain personal advantage .
7. I shall never expect any one to subjeet themselves to risks which i would not be willing to assume
myself .
8. i shall help to protect all members against one another from within our profession.
9. I shall be just and enrhusiastic about the success of others as I am about my own.

3. 10. I shall be too big for worry , too noble for anger , too strong for fear and too happy to permit the
pressure of the business to hurt any one , within or without the profession.
PREVIOUS EXPERIENCE:
# OBTAINED TRAINING FROM HOTEL MANSINGH , S. C. ROAD, JAIPUR, SINCE JULY 1990 TO 14-8-
1992.
# WORKED AS A CHEF DE PARTIE SINCE NOV.1993 TO APRIL 1996 , AT HOTEL SARTAJ , A UNIT OF
COMFORT LIVING HOTELS (P) LIMITED , NEW DELHI-16.
# WORKED WITH CLARKS VARANASI, SINCE MAY 1996 TO APRIL 1998, AS A CHEF DE PARTIE.
# WORKED WITH HOTEL MANSINGH ,(INDO-CONTINENTAL HOTELS&RESORTS LTD.) AS A SOUS CHEF
SINCE JUNE
1996 TO SEPT. 2001.
# WORKING WITH THE AMBASSADOR’S SKYCHEF , I.G.I.COMPLEX, DEW DELHI, SINCE SEPT. 2001 TO
DATE.
DATE OF BIRTH : 02 02 1967.
NATIONALITY : INDIAN.
LANGUAGES KNOWN : HINDI BENGALI AND ENGLISH.
DATE...... .
PLACE.....NEW DELHI.
AVIK GHOSH
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