Ankit Sharma is seeking a position that allows him to enhance his culinary knowledge and skills. He has over 7 years of experience as a Commi Chef in hotels and resorts in India and the Maldives. He holds a Bachelor's degree in Hotel Management and other culinary certifications. His expertise includes Indian, western hot and cold kitchen skills.
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
Ex. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.
A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental
Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.
Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate
To maintain HACCP standards
To take care of staff Roasters indents and maintaining culinary books
Ex. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.
A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental
Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.
Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate
To maintain HACCP standards
To take care of staff Roasters indents and maintaining culinary books
High levels of participation enhance learning. Resilience 2011Aberdeen CES
Participatory approaches are often suggested to increase sustainability and adaptability of conservation programs because they are assumed to build capacity of participants to learn and manage projects. This article compares participatory projects with different styles of management to determine whether increasing the extent or quality of engagement of participants affects the degree to which they learn. The results show that: (1) Participants in all projects learnt something, but the extent of learning was overall highest for projects with greatest engagement; (2) The length of time participants were involved in a project did not influence how much they learned; and (3) a range of factors relating to engagement influenced learning outcomes. The results suggest that if capacity building is a desired outcome of participation, then it pays to invest in high levels of engagement right from the outset. More research to help understand the processes involved in enhancing learning is required.
The Players, the Assumptions and the Tensions in Community-Based Natural Reso...Aberdeen CES
The Players, the Assumptions and the Tensions in Community-Based Natural Resource Management: a look at theory and practice through three case studies in Ethiopia. Presentation given at ACES, June 2010
I would like to express my interest in the post of Ex. Chef. I enclose my CV for you to consideration. I am having total experience of 15 years and been working as an Ex. Chef from last 8 year.Possessing knowledge of almost all areas of kitchen management and preparation, I would consider it a privilege to work with you.
1. ANKIT SHARMA
S/O Mr. satish Kumar Sharma
Vill:-Dughiar, P.O. Sohari
Tehsil: - Barsar, Distt Hamirpur
(H.P.) -174311
Mob No. +960-9695510
E-mail: sharma_ankit1988@yahoo.co.in
CAREER OBJECTIVE
To enhance my knowledge and skills about Cookery. To work in a challenging and dynamic
environment with the best of my knowledge and team spirit for the betterment of organization.
ACADEMIC QUALIFICATIONS
DEGREE UNIVERSITY INSTITUTE YEARS
Bachelor of hotel
management
B.A
Sikkim Manipal
University
H.P. University
Hot Millions Inst. Of
Hotel Management
B.B.N. Collage
Chakmoh
2009
2010
10 + 2 H.P. Board Govt.Sr.Sec.School
Bijhar
2005
Matriculation H.P. Board Govt. High School
Sohari
2003
KEY SKILLS
• Working in western hot kitchen and Western cold section ,
• Good in fine dining and A’ La Carte
• knowledge of Indian cuisine
• Knowledge of Microsoft office
• Done level 2 food safety course in August 2014 – FSA
• Done level 2 HACCP IN January 2015- FSA
• Done FSMS ( Food Safety And Management systems ) in feb. 2016
JOB EXPERIENCE
Anantara Dhigu & Veli Resort & Spa , Maldives
Commi Chef dhigu-maldives.anantara.com
May 2015 – present
Responsibilities
• Keep food cost under control by minimizing the wastage of materials, proper ordering of dry
and perishables items.
• Preparing and the basic mise en place.
2. • Preparing and presenting main courses for the restaurant..
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Responsible for food temperature, walk In temperature, Defrosting temperature and need to
maintain all these records.
• Responsible for portion control and making sure that the standard recipes are followed.
• Assist chef in preparing menu-engineering report.
Zithali Spa and resort , Maldives www.zitahlikudafunafaru.com/
Commi-1
July 2014 – april 2015
Responsibilities
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Preparing and the basic mise en place.
• Preparing and presenting main courses for the restaurant..
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Responsible for food temperature, walk In temperature, Defrosting temperature and need to
maintain all these records.
• Responsible for portion control and making sure that the standard recipes are followed.
• Assist chef in preparing menu-engineering report.
The Oberoi cecil, shimla http://www.oberoihotels.com/hotels-in-shimla-cecil/
Commi
2nd
April 2012 – june2014
Responsibilities
• Preparing and the basic mise en place.
• Preparing and presenting main courses for the restaurant.
• Receiving supplies under the supervision of Chef de partie.
• Responsible for taking care of the dry store and inform Chef de Partie about the
requirements.
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Assist chef in preparing menu-engineering report.
• Attend all the training classes of food safety and hygiene.
Clarks inn and suits http://www.clarksinn.in/
Commi-3
Sep 2010 – march 2012
Responsibilities
• Keep food cost under control by minimizing the wastage of materials, proper ordering and
making sure that the standard recipes are followed.
• Preparing and the basic mise en place.
• Preparing and presenting main courses for the restaurant..
3. • Responsible for maintaining proper hygiene and sanitation in assigned area.
• Attend all the classes of HACCP, food handling, safety and other training classes related to
food and beverage.
• Responsible for taking care of the dry store and inform Chef de Partie about the
requirements.
AWARD
• Best Training Award By Majestic Park Plaza –Ludhiana
• Spotlight by The Oberoi Cecil – shimla
• Bronze Medal in International Culinary Competition (FHAM 2016) in Maldives
THE OBEROI GROUP
HOTEL TRAINING WORKSHOP
• Upselling , Suggestive Selling & Stress Management
• Personal Development Planning
• Comfort Food
COMPUTER COURSE - NIIT
• MS Office
• Internet
TRAINING UNDERTAKEN
Three Months Industrial Training from “TAJSATS Air Catering” – New Delhi
Job Work:-
o 90 days in F & B Production (Cold Kitchen)
Six Months Industrial Training from “Majestic park plaza A SOROVER hotel Ludhiana”
Job work:-
o F & B Production (Continental hot Kitchen)
PERSONAL DETAILS
• Gender - Male
• Date of Birth - 17th
Aug, 1988
• Marital Status - Single
• Language known - English & Hindi
• Passport no. – G8140134
STRENGTH
• Working in a Team and friendly with the people.
• Love to work in different cuisine and different sections of the kitchen.
• Ability to work under pressure
• Positive Attitude.
INTEREST
4. • Cooking.
• Love Music .
• Playing cricket.
Reference
Chef de Cuisine Nitin Sharma
Hamilton Princess (Fairmont), Bermuda
E-mail id :- nitin_1312@yahoo.co.in
E-mail id :- nitin_11312@yahoo.co.in
Sous chef uttam sajwan
Vivanta by Taj Fisherman's Cove Chennai , india
Mob. No. +918122074305
E-mail id :- uttamsinghsajwan@hotmail.com
Sous chef tapan sahoo
Taj Hotel & Resort Chandigarh , india
Mob. No. +918288020533
E-mail id :- tapan_sahoo2001@rediffmail.com
I here by declare that the above information provided is correct to
the best of my knowledge.
Date:_____________
Place:_____________
(ANKIT SHARMA)