1. CURRICULUM - VITAE
Durgesh Yadav
Mob.No – +917286809256 / 9554218233
E-Mail Id –yadavdurgesh331@gmail.com
Present add- hyderadad
F& B Production - Oriental Cuisine
CAREER OBJECTIVE
To Pursue and challenging Career and
best for and organization towards I Goals &objectives
Performing the
1. HOTEL TULI imperial Sr.No.37
Farmzad, Central Bazar Road,
Ramdass Peth, Nagpur-440010
From 7th
jun 2006 to 20th
8/2008
As a APPRENTICESHIP Program
ACADMIC QUALIFICATION: Passed High School from Janta Inter
College Kushi nagar Uttar pradesh.
PRESENT WORKING 1 Sheraton Hotel Hyderabad
Inazia pan Asian Restaurant 92 covar
date of joining 26/10/15 as Sr chef de parte
• Support and work under the
head chef of the
• restaurant
• Know the menu of the
restaurant in detail
• Help the head chef maintain
order in the restaurant
• Should know how to cooking
everything on the menu food
• Should be ready to take over
the kitchen in case the head chef is absent
• Should be ready to take over
the station of any chef who is absent
• The chef should have great
management skills, as someday they will take over
some
kitchen as the sous chef

2. • Help the chef design the menu
and finalize on the dishes
• See the preparation of each
dish that goes out of the kitchen
• Help the head chef in
maintaining health and safety standards required
by all the
restaurants.
2 worked MING Asian restaurant 70
covers Business,bay DUBAI date of
joining 13’june’2014 to 10/09/15 as
chef de parte
WORKING EXPERIENCE: 3 worked Radisson Blu Hotel Amritsar
india Room 187 date of joining 18th
March 2013to 1/06/2014 as Sr, chef
de parte
WallofAsia restaurant 70.cover
Supervise and train employees in all phases of food preparation according to
Standard recipes and procedures.
Interview, hire and train a diverse culinary team.
Supervise and train all kitchen employees and to ensure professional kitchen
Operations.
Ability to create schedules and maintain labor costs with specified budget.
Maintain cost and quality control.
Maintain proper par levels and inventory.
Aggressively maintain labor and food costs efficiently elevate all aspects of the
Food service, dining experience, and bring the overall standards of excellence
To the operations.
Revamping all sauces for the existing dishes, as well as, creating elegant and
Exciting sauces for the new menus. Implement and maintain a recipe book to
Ensure consistency of the product.
Assign specific duties on a daily basis for outlets. Knowledge of all cooking
Methods.
4. Worked WESTIN HOTEL Pune
Starwood Hotels 277 room date of
Joining 10 th
Feb 2012 to 15th
Mar
2013 as a CDP 168 Cover Coffe
shop SEASONAL TASTES
Responsible for all outlet and staff training and duty responsible a
staff daily report to sous chef and every day staff briefing, menu
discourse with chef.Thorough knowledge of food preparation and

3. service techniques, including baking. Remarkable knowledge of
catering service and specialty restaurants. Uncommon ability to
be under strict timeframes. Sound ability to communicate and
work with others. Thorough knowledge of food preparation,
sanitary handling of food, and service techniques.
5. .worked..Hotel.Radisson.Pune
Rooms 141 Kharadi as a Pre- openign
team member from date 1/10/2009 to
30th
Nov.2011 as a commi I for
5/2/2011 D.
CDP 150 cover coffee
shop carmine
6. Worked with hotel ROYAL ORCHID
Central Kalyani Nagar, Pune, Date of
joining 9th
Oct 2008 to 30th
Sep 2009
as a COMMI-II
PERSONAL DETAILS:
Date of Birth : 21st
March 1988
Father's Name : Mr. Hardev Yadav
Hobbies : To Cooking food (Oriental Cuisine)
Health & Hygiene : Physically fit
Height : 164 Cm
Marital Status : Single
Language Known : Hindi, English
Permanent Address : Amama Mandir Pande Tola, Dist-
Kushinagar U.P, P.O–Ramkula
Tashil - Hata
DECLARATION:
I hereby declare that all the above information is true and correct to
the best of my knowledge.