Prashant Jaiswal is an experienced cook seeking a position at a leading restaurant. He has 6 months of training at Courtyard by Marriott in Bengaluru and completed an FPCC course at Regency College of Hotel Management. His experience includes working at Taj Vivanta, Taj Deccan, ITC Kakatiya, and Novotel Hi-tech city. He is passionate about continental cuisine and has strong communication, food preparation, and hygiene skills.

1. PRASHANT JAISWAL
E-Mail:PRASHANTJAISWAL1004@GMAIL.COM
I am a passionate, creative and hard-working cook who loves to cook delicious continental dishes. I
have cooking experience and would love to work in hotels that values team work, creativity and
presentation, where I will be able to fully utilize my talents and abilities.
Objective
Seeking for a position of cook for a leading restaurant where I can prove myself.
Work Experience
 Six month training in Food Production from Courtyard byMarriott ORR,Bellendur,Bengaluru-506103
Area Of Interest
 Continental cuisine
Language skills
 Hindi.
 English.
Qualifications
2012 SSC from Shri Tagore Vidhya mandhir, Itarsi, M.P.
2015-16 FPCC from Regency College of Hotel Management C&T.
3 Point Synopsis
 Food Production and Craft Course in Regency College of Hotel Management C&T.
 Major Outdoor Catering work includes: Taj Vivanta, Taj Deccan, ITC Kakatiya, Novotel Hi-tech city.
 Received appreciation certificate in training at Courtyard by Marriott ORR,Bellendur, Bengaluru
5 Effective Skills
 Prompt Listener with good communication, interposal and writing skills.
 OnJob Experienceof FoodService Operationswithin-depth knowledge of Menus, Recipes & Equipments
 Adaptable to adverse working environment which also include standing for long period
 Stringent SOP Follow ups which also included going outofthe way to achieve optimize resources.
 Non Negotiable Agenda of following hygiene and sanitation.
Responsibilities
 Food preparation
 Cooking meals to order-on time and well presented
 Assisting the head chef
 Maintaining the highest standards of food and kitchen hygiene

2.  Cleaning of areas.
 Maintaining and ordering supplies
Personal Dossier
 Name : Prashant Jaiswal
 Father Name : Pradeep kumar Jaiswal
 Date of Birth : 10thApr 1995
 Mobile No. : +918962645443 .
 Permanent Address : House No -11, Ward No- 25, Nehru gunj, Itarsi – 461111, Madhya
Pradesh.
Reference
P. Ramesh Kumar Reddy
Principal
Regency College of Hotel Management and Catering Technology
8-2-677/D, Banjarahills, Road No#12, Hyderabad
Phone: 040-6623340
principal@rchmct.org
Declaration;
I hereby declare that all the information mentioned above is true to the best of my knowledge and
belief.
Prashant Jaiswal