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To seek an exciting opportunity in the area of Food Production that can best utilize my
skills and help me to grow professionally, along with.
One & half year DIPLOMA in FOOD PRODUCTION - 2003
From Food Craft Institute, Udaipur, INDIA
Affiliated from:
National Council for Hotel Management and Catering Technology, Pusa, New Delhi
B. Com. - 2002
University of Rajasthan, India
Senior Secondary 1999
Commerce Stream
Board of Secondary Education, Rajasthan, India
Secondary 1997
Board of Secondary Education, Rajasthan, India
 Just returned from Nigeria after being there for about 5 and 1/2 years
from September 1st
2010 to 31st
march 2016 with CATERING AND
FACILITY SOLUTIONS NIGERIA..
 Working: Was working as a Executive Chef at “Catering & Facility
Solutions” My Key Responsibilities are to check Store and indenting,
Daily staff duty roaster, Hygiene and temperature controlling, Cost
Control, Buffet Set up, Menu Planning, Restaurant and Bar incharge.
I worked on the various locations of the company including NLNG on
Bonny Island which is a huge camp and we were feeding around 1500
peoples everyday including breakfast, lunch and dinner in buffet as well
R A JEEV SHA R MA
Contact: +91-8502810390
Email: sharmatonyrinku@gmail.com
Sharma_tonyrinku@rediffmail.com
OBJECTIVE
EDUCATIONAL QUALIFICATION
EDUCATIONAL QUALIFICATION
WORKING EXPERIENCE
PROFESSIONAL QUALIFICATION
EDUCATIONAL QUALIFICATION

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the A La Carte Menu. Our Company was managing 3 Bars, one Golf Club
(serving A La Carte Menu), a Pastry Shop and one Restaurant for Buffet
these all kitchens are in my control .In this camp we have almost 40
nationality people and we are serving them Continental food (Including
Indian Food) as well Nigerian Food. Here I Introduced Rajasthani as well
North Indian cuisines which is on highly demand now and our client
appreciate a lot. Here 40 Kitchen & Restaurant Staff is reporting to me.
My Second Location is Schlumberger NTC Camp Port Harcourt. Here
the same responsibilities I am holding. Here the most highly demanding
food is Continental as well Indian Cuisines.
 Worked with “JAIPUR GREENS, Jaipur” a 5 Star Hotel as a Sous Chef
Duration: Since October 09 to 31 August 10
Working: I worked with a 5 Star property “JAIPUR GREENS” in Jaipur
as a Junior Sous Chef. My Key Responsibilities are to check Store and
indenting, Daily staff duty roaster, Hygiene and temperature controlling,
Cost Control, Buffet Set up, Menu Planning, Bakery & Pastry Production
for the Hotel Jaipur Greens as well Hotel Jaipur Palace (Both Hotel Have
same Owner). I was the part of the core pre-opening team of the hotel and
was instrumental in setting up the Kitchen.
 Worked with “Dadi’s Food & Catering Service Pte. Ltd.”SINGAPORE as
a Chef De Partie.
Duration: Since July 08 to July 09
Working: I had worked with a well known Indian Authentic Restaurant as a
CDP. I was the responsible for Dinner A La Carte as well as lunch catering
orders.
Also we follow the hygiene rules to maintain the Food and Kitchen
Standard.
 Worked at “P & O Cruise Lines’ ship OCEAN VILLAGE ONE” as
Commie 1st
in Bakery and Pastry.
Duration: Since Feb. 2007 to Jan 08
Working: I had worked in a kitchen of a well known cruise line holding
the buffet. My initial 5 months were in Bakery as a Commie 2nd
and was
promoted to Commie 1st
in Pastry Department. My key responsibility is to
work I have to maintain a record of food temperature and walk in
temperature. We follow all the HACCP rules to maintain hygiene in food
and kitchen.

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 Worked at “Taj Lake Palace, Udaipur” , a 5 Star luxury HACCP Certified
Hotel as Commie 2nd
in Bakery and Pastry.
Duration: Sep.03 – Dec. 2006
Working: I had worked in Bakery and Pastry department as well as
authentic Indian cuisines of a kitchen of a 5 Star Luxury Hotel holding the
buffet as well as ala carte. I had joined as Commie 2nd
at the Hotel where
my key responsibilities were to check the food laid of the buffet/ ala carte
is with proper presentation and proper garnish; To plan the next day
menu for the restaurant as well as banquets; To check the cold desert core
temperature while preparing and the chilling temperature at which food is
stored to maintain hygiene in the food we serve.
 At “Taj Lake Palace, Udaipur”, a 5 Star luxury Hotel for 6 months.
 At “Hotel Fort Rajwada ”, Jaiselmer.
 At “TAJ Jai Mahal Palace ”, Jaipur.
 Basic SCTW 95 Course from Mumbai, India.
 Foundation certificate in Food Hygiene, UK.
Name : RAJEEV SHARMA
Date Of Birth : 18th
August 1980
Nationality : Indian
Languages Known : English, Hindi, French (Related to culinary terms)
INDUSTRIAL TRAINING
EXTRA CURRICULAR ACTIVITIES
PERSONAL DETAILS
VOCATIONAL TRAINING

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Ref.
1. Mr. Rajneesh Mathur
Former General Manager
Hotel Jaipur Greens, Jaipur
+91-9649355772
2. Mr. Rohit Gupta
General Manager
Catering & Facility Solutions, Nigeria
+234-8035062279