This document contains details about Sunil Singh Bagiyal including his personal information, educational qualifications, areas of skill and work experience. Bagiyal has over 10 years of experience working as a commi chef, banquet chef, and demi chef de partie at various restaurants in Mumbai. He is skilled in Indian curry and tandoor cooking and aims to utilize his knowledge and develop further for organizational and personal benefit.

1. Name: SUNIL SINGH BAGIYAL
Date of Birth: 10th November 1990
Permanent Address:
Nirmal committee hanuman nagar kandivali east, Mumbai,
Maharashtra
Tel (Home): +919892959162 +919892845233
E-mail: bagiyalsunil@gmail.com
1. Educational Qualifications:
Year
Qualifications. Institute/School.
S.S.C. St Xavier school
S.Y.J.C THAKUR COLLEGE
COMP HARDWARE ST ANGELO
2. Area of skill
Indian curry and tandoor.
Area of work: Indian speciality restaurant as a commi chef, banquet chef and coffee shop as
a demi chef de partie

2. 3:about myself:
To utilize the accumulated knowledge and to develop it further for the benefit of the
organization as well as for own individual personality.
4. Achievement’s:
• Completed “Spirit to Serve” training programme in JW Marriott, Mumbai
• Won the “Associate of the month” in Jw Marriott, Mumbai.
5. Work Experience:
Organization Time frame Post
J w Marriott 21/06/2010-31/12/2010 Industrial trainee
J w Marriott 03/01/2011-06/05/2013 Commi
The retreat hotel 08/02/2014-08/03/2015 Dcdp
The Westin 08/07/2015-18/04/2016 Dcdp
6. Job Description:
• Training new associates and maintain highest of standards in the kitchen with respect
to food and hygiene
• Responsibilities include the completion of Misc-en-place before the kitchen opens.
• To indent the particular from the store.
• To prepare the quality product.
• Maintaining always friendly Environment with colleagues & always believe in team
work.
• Motivating colleagues to give optimum output.
• Knowledge of Material Controls.
• Prepare ingredients for cooking, including portioning chopping and storing food
before use.
• Monitor food quality while preparing food and throughout the day utilizing the
HACCP from and production charts.
• Assist cooks and kitchen staff with various tasks as needed and provide cooks with
needed items.
• Prepare special meals or substitute items where possible to satisfy guest request.
• Supervise and coordinate activates of cooks and workers engaged in food preparation.
• Determine how food should be presented and create decorative food decorative food
displays.
• Keeping the guest satisfied.
(Sunil singh bagiyal)