1. CURRICULUM VITAE
Mamon Mondal.
Position Applied For: Exe- Chef.
Total Experiences: 13 year.
E-mail - chef. munnamondal@gmail.com
Present Experience Hotel Teacounty in Assam, Dibrugarh As a Executive Chef
Fom oct,2015 To till date.
Working With As a Executive Chef, Greenwood Resort in Assam February
2015. To October
Working With Mantra Hill Resort In Pune Maharashtra, As a Executive Chef From
March 2014 To December 2015.
Working with v2hGroup hotel and in Assam Dibrugarh, As a Executive chef
since 05th
March 2013.
Worked with Saravor group Of Hotel Radha Regent in Bangalore As a sous chef
from Nov 22th
2011 to Decamber05th
2012.
Worked with Orbit Hotel airport plaza in Seliguri As a -Chef 06th January.2011 to
20th
Oct .2011.
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2. Worked with Le Waterina Resort LTD. In Chennai as a Sous Chef from 01st
Oct.2007 to Till 01st
.Jan. 2011.
Worked with Red sun Restaurant (Group) in Mumbai as a C,D,P. since 10th
Aug
2006 To Sep 2007.
Worked with Army Officers Instituted In Mumbai As s Commi I st Chinese.
From 26.May 2005 to 30.July.2006.
Worked with Chopstick Restaurant In Mumbai As a COMMI II. From 2004
TRAINING EXPERIENCE:-
ORGANISATION WORKED AS AREAS COVERED
Seven Hills Restaurant. In Mumbai 2003.To
2004.
IT, Casual
Trainee
Food Production
COURSE INSTITUTE YEAR
Diploma in Hotel
Management
Institute Of Technology And
Management(Kolkata-Jadavpur)
2004-2005
Passport No. : Passports No...N9936422.
: File No…CA1069440270916.
QUALIFICATION : S.S.C (Secondary School Certificate)
: Microsoft Excel Basic Knowledge
LANGUSE : Able to write, speak & understand English,
Hindi, Bengal
Assam’s.
JOB DESCRIPTION
Specialized in HOT KITCHEN. Usually responsible for preparation
of different kinds of food
in different Theme Nights like American Nights, Sea-food Night,
Italian Night, Surf and Tuff, Mighty Branch, Spicy Island,
Mexican Night, Show cooking etc. In fine dine in restaurant also
performed FLAMBE for the guests.
A-La-Carte menu preparation for Restaurant and Room Service.
Preparing Breakfast items for garden buffet / Executive floor.
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3. Perform all my duties and works given to me under the direct
guidance and instructions of my superior within the guidelines,
policies and procedures of the hotel.
Can interact professionally with all food & Beverage outlets,
stewarding and service personnel in order to establish a good
teamwork.
DUTIES AND RESPONSIBILITIES
Report punctually in correct uniform, Ensure discipline and is
particular about my hygienic appearance.
Takes a professional self interest to constantly maintaining a high
standard of food preparation.
Ensures that set up (Mise en place) is ready on time and sufficient,
according the instructions of my supervisor.
Works exactly according to standard recipes, the guidance and
instructions given from the supervisor, to ensure consistency and
standard set by the management.
Keep fridges clean and checks the area thoroughly to avoid
spoilage's or contamination of food items.
Establish and promotes a good team work within the kitchen,
service, stewarding and F & B supporting departments.
Keep equipment, utensils and working area in a constantly clean
and sanitary condition, report any damage to my supervisor.
SPECIAL ACHIEVEMENTS
Chosen Employee of the year of September 2012.
Selected Master Chef
APPRECIATION LETTERS RECEIVED
1. Promosun letter received on 8/10/2011 for the party of OUR
REBRANDING PARTY for 800 VIP guest and the following day also
having party for L.N.T. for 700 guests gala set dinner.
2. Received the same letter from General Manager Mr. J. ANISH of our
Company.
PAST EXPERIENCE IN INDIA IN 4 DELUXE HOTEL
3. Join with Master Chef Comparison In Radha Regent
DELUXE Hotel October 2012 .
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4. PERSONAL INFORMATION
Date of Birth : 10TH
November, 1987
Father's Name Late Mr. Hider ail Modal
Nationality : Indian
Sex : Male
Marital Status : Married
Religion : Muslim
Height : 5ft 8 inchi ,,
ADDRESS : Village Nagar pota
Post Ulasi,
Dist Nadia
Pin 741502
India.
Mob: (07662857729)
Date: / /2015.
Expected Salary: 40,000
Mammon Mondal
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