This document contains a resume for Bhav Bhooti Shukla. It lists their personal details, objective, qualifications, work experience and education. Their most recent role is as a Commi 1 at Harry's Singapore Bar and Cafe since October 2014, where they handle Indian Grill and Curry departments. They have over 2 years of experience in restaurant services and expertise in Indian cuisine skills like preparing curries, tandoori dishes and desserts. They also held roles as a Kitchen and Management Supervisor at Kabeera Food Works and as a Manager and Sous Cook at Coal Kitchen restaurant.

1. Bhav Bhooti Shukla
Perm. Addr: Jan Sikshan Sansthan Gali, Behind RTO Office,
Civil Lines, Banda, U.P, India-210001
Resi. Addr: #342(24), 2nd
floor, Chikkamaranhalli,
5th
cross Mathikere, Bangalore-560054
Cell: +91-9591481490
Email: bhavshukla.86@gmail.com
Objective
Commi 1, actively seeking a position in the culinary world that will offer me the opportunity to
continue to learn and develop my skills and help me realize my ultimate goal of becoming an
experienced Chef in Food Industry.
PERSONAL SUMMARY
A calm, pleasant, helpful and hardworking individual having passion for great food and enjoy
cooking mouth-watering dishes. I love the freedom of expression that cooking give me and is
willing to work hard to build a career in the culinary World. Passionate about cooking food and
interest in Indian cuisine lead me to food industry in early 2012. After completing my graduation
in engineering and my work experience in IT sector, my passion became my career interest
towards cooking.
Qualifications Summary
• 2+ years of professional experience in restaurant services.
• Extensive knowledge in all areas of restaurant operations.
• Experienced in planning dinners and other Indian catering events.
• Exceptional ability to lead and train staff and organize and coordinate activities.
• Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food
preparation and presentation methods, techniques, and quality standards, along with
inventory and ordering methods.
• Expertise in measurement of spices to prepare authentic dishes of Indian cuisine.
• Maintaining daily accounts report on excel.
• Keeping track of kitchen spices, poultry, condiments and hygiene.
• Strong ability to use standard food preparation utensils such as knives, spoons, tongs
etc.
• Multilingual: English and Hindi.
Indian Cuisine Skills
• All types of basic curries for all the restaurant dishes.
• Preparation on garam masala, Kashmiri garam masala, Kitchen king masala, tandoori
masala using whole Indian spices.
• Preparation of boneless tikka portioning from whole chicken and Marinades of meats and
veggies for tandoori dishes like Tikkas, Tandoori Chicken, Mushroom tikka, Stuffed tandoori
potatoes, Veg Seekh Kebab, Lasooni Tikka, Haryali Tikka etc.
• Indian curries: Butter paneer masala, butter chicken, hyderabadi chicken paneer takatak,
shahi paneer, kadhai paneer, kadhai chicken, rogan josh, tikka masala, Kaleeji paneer,
daal makhani, daal bukhara etc.
• Indian sub cuisines: Kashmiri, Andhra style, Lucknow style, Punjabi etc.

2. • Desserts:Gulabjamun, phirni, kheer, double ka meethi, shahi tukda, payyasam, barfi,
Soufflé, volcano lava cake, panna cotta etc.
Work Experience
1. Commi 1: Harry’s Singapore Bar and Café
Duration: 13th
, October 2014 – Present
• Handling Indian Grill and Curry department.
• Preparation of steaks, mother sauces, grill dishes, burgers etc.
• Management of daily requisitions and keeping track of balance.
• Working on daily food preparation from mis-en-place and work on plating part.
• Regular preparation of consumption and sale reports using automated tools.
• Managing the fresh festive menus for occasions.
• Standard portioning of food keeping the wastage in mind.
• Completing daily task assignments issued by the Sous Chef.
• Ensuring properly set of work station to service.
• Maintaining fridges and food storage areas.
• Providing training and experience to staff to adhere to the quality standards of the
department.
• Prepare salads, soups, fish, meats, vegetables, desserts and other foods
• Processing and storage maintenance of food items.
• Make sure that all kitchen staff is aware of standards and protocols
• Manage rotation of food items in chillers according to FIFO.
• Maintain and ensure the quality of prepared and raw items.
• Cost management for all the new menu of festive season.
2. Kitchen and management supervisor: Kabeera food works and retails, Bangalore, India
Duration: 17th
, July 2014 – 17th
September 2014
• Managing the kitchen process and the preparation of food for 200 people every day.
• Keep track of quality and hygiene of food.
• Monitor the preparation of curries and spices on menu basis.
• Marketing of grocery and fresh vegetable, poultry products regularly.
• Keeping track of store items and proper maintenance.
• Requisition of products on daily basis.
3. Manager and sous cook: Coal Kitchen (Indian Fusion Restaurant), Delhi, India.
Duration: 24th
, July 2012 – 5th
, July 2014
• Prepare all restaurant menu items: Indian Curries, Tandoori Snacks, fusion dishes etc.
• Responsible for inventory and order control.
• Create, plan and cook all daily specials.
• Train and manage cafe and kitchen staff.
• Created a custom designed menu for private clients and for special occasions and
implemented a catering system.
• Prepared marketing and promotional materials.
• Make sure to maintain the authenticity of the dishes and controlled approach on portions.
• A communication skill which makes me to interact with all kind of customers to
satisfactory level.

3. 4. Thomson Reuters: Network Engineer, Bangalore, India.
Duration: 24th
, January 2011 – 5th
, June 2012
5. Artech Info systems Pvt Ltd: ITIL Consultant
Duration: 9th of February 2010 – 24th September 2010
Education
• Bachelor of Electronics and Communication (2009)
Acharya Institute of Technology, Bangalore, India