1. RESUME
MANOHAR LAL SWAMI
VILLAGE- POST ALISER VIA- KALADERA, DIST- JAIPUR (RAJASTHAN) 303801
Mobile-09928234367, 9460635291
chefmanoharswami@gmail.com
chefmanoharswami@rediffmail.com
Career Objective...
 To reach the zenithby continuous selfdeploymentandlearningthe critical aspect of
technologyfor the fourth organization
 Looking forward to a challengingand encouragingjob in hotel industrywhere
 I can show my hard work and selflessgainsofwish to work withqualified
 Professionalstomake myselfa subsequentlyaprofessional inhospitalityindustry
Area of Specialization..........................................................................
 CONTINETAL & INDIAN CURRY
 RAJASTHANI FOOD
Qualification:
 I.H.M JAIPUR ( delhi pusa)
 Graduate from Rajasthan University ( 2002-2003)
EXPERIENCE WITH HOTELS................................................................................................
Presently working hotel chomu palace as a ex. Chef from 10/03/2014 to cont….
 Reports to the executive chef& manager
 Manage one unit two supervisorand 19 staff who work under me
 To ensure all food dispensedasa perspecification
 To ensure the smooth and timelydispensingoffood itemsand smooth
OperationKitchen
Working shiv – vilas Hotel Ex. sous chef from 01/12/2013 to 09/03/2014
Duties & responsibilities
 Reports to the executive chef& manager
 Manage one unit two supervisorand 32 staff who work under me
 To ensure all food dispensedasa perspecification
 To ensure the smooth and timelydispensingoffood itemsand smooth
OperationKitchen
 To ensure familiar with all food outletsand the respective amends

2. Working Bella casa Hotel (ITC Fortune Park) ex. Sous Chef from 25 sep. 2012 to 28 nov 2013
Duties & responsibilities
 Reports to the executive chef& manager
 Manage one unit two supervisorand 30 staff who work under me
 To ensure all food dispensedasa perspecification
 To ensure the smooth and timelydispensingoffood itemsand smooth
OperationKitchen
 To ensure familiar with all food outletsand the respective amends
Worked as Executive Chef with Hotel Chomu Palace Jaipur from 01-march-11 to 14 Sep 12.
Duties & responsibilities
 Reports to the Corporate chef
 Manage one unit two supervisorand 25 staff who work under me
 To ensure all food dispensedasa perspecification
 To ensure the smooth and timelydispensingoffood itemsand smooth
OperationKitchen
 To ensure familiar with all food outletsand the respective amends
Workedas Executive sous chefwith Hotel Samode Palace Jaipur from 10-09-08 to 28- 02-11
 Reports to the executive chef& manager
 Manage one unit two supervisorand 42 staff who work under me
 To ensure all food dispensedasa perspecification
 To ensure the smooth and timelydispensingoffood itemsand smooth
OperationKitchen
Worked as a C.D.P Chef Hotel Le- Meriden with Khana- Khajana Indian Restaurant Doha
Qatar Le – Meriden Hotel July 2007 to Sep 2008
(HandlingIndian Curry & Tan door)
 Reports to the executive chef
 Helpchef in framingthe stylishall day ding mean for the restaurant
 Manage 15 staff who works under me
 Responsible forup keepof all current assetsprovisionin victoriesand
There p. stocks
 Maintainingthe cleanlinessandhygiene the Kitchen
 Helpedchefin selectionrecruitingstafforganizinginterviewsand food
Garnishingand portion size
 Decidingthe sellingprice ofthe food itemon the menu
 Calculatingthe cost price of a particular fooditem
 Daily inspectionofthe walk in and dry store
 Responsible fordailygrocery & perishable indenting

3. Worked with Hotel Taj umed Palace JodhpurRajasthan 5* Luxury Hotel as a D.C.D.P
Chef (05 aug 2005 to June 2007
(HandlingIndian curry)
 Reports to the unit head
 Involved in organizing food festival wedding parties V...V.I.P banquets & theme
Evenings
 Responsible for up keep of all current assets provision inventories and their parstock
 Controlling food costing
 Maintaining the cleanliness and hygiene the Kitchen
. Worked with Hotel Lords Park Inn Surat ( Gujarat ) As a Commi 1st in Indian curry
department I have 4 * luxury Hotel from ( June 2003 to 05 Aug 2005 )
(HandlingIndian Curry & Rajasthani Food)
 Reports to sous chef & c.d.p chef
 Help chef in farming the stylish all day dining mean for the restaurant
 Make sure the daily operation is smooth and problem free
 Controlling food costing
 Maintaining the cleanliness and hygiene the Kitchen
Industrial Training & Job...........................................................................................
Done six months industrial and one year worked as 3rd commis & 2nd in hotel taj hari mahal
(taj group) jodhpur Rajasthan 5* luxury hotel from (1st jan 2001 to 30 dec 2002) worked
Indian curry and tan doordepartment
 Reports to the c.d.p chef
 Got training on telephone skill & can do approach & personal hygiene
 Got training on wastage management and yield testing food hygiene ect.
 Learned quality control of the food garnishing and portion size
 Learn how to control food cost
Strength................................................................................................................................
Always set high goals and work honestly with passion to achieve the same.

4. PERSONAL PROFILE........................................................................................................................
Name Manohar Lal Swami
Date of Birth July 02, 1982
Marital status married
Nationality Indian
Religion Hindu
Language Known Hindi, English
Passport Details F-5155825
Date Issue 26-10-12. Exp .25-10-15
Father’s Name Mr Vidya Prakesh Swami
Hobbies Cooking & Food & Playing Cricket
DECLARATION
Not suffering from any major ailment/medical problem. Not convicted by any court of law,
also no disciplinary proceeding/enquiry is pending against me or any penalty has been
imposed.
I hereby certify that the information provided above is true to the best of my knowledge.
JAIPUR (MANOHAR LAL SWAMI)
Date: