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sudershan kumar

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sudershan kumar

  1. 1. Page 1 RESUME SUDERSHAN KUMAR Address – village kuthiana p.o dangri Teh nadaun .distt. hamirpur (H.P) Cell no: 9459811778/7620473091 Email:sudershan181093@gmail.com Professional Profile A detail oriented chef who has a passion for food and who works hard to ensure that every dish which leaves the kitchen is perfect. With over two years of experience in establishments that include a world-class luxury hotel and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamline operations and improving service while preserving the highest levels of quality. Areas of Expertise  Menu planning  General Supervision  Food Costing  Tandoor  Knife Skills  Guest Recovery  Food Preparation  Pre-opening Experience  Health & Safety  Stock inventory  Standard Operating Procedures  Leadership/Communication Career Summary Sayaji pune as a 3 commi May 2014 to till date  Increasing Working as part of a team of highly motivated chefs Responsible for the efficient running of the kitchen area. And directly in charge of the overall preparation of all the food which is served in the restaurants. Sayaji kolhapur as a 2 commi.  Still working in Sayaji hotel kolhapur. Key Achievements  Maintained an excellent performance record earning a reputation for dedication and teamwork with strong training and development skills leading staff to achieve departmental goals and objectives.  Introduced Assisting in the basic preparation of food under the supervision of the head chef.  Successfully increased the GSI scores of Kitchen from 30% to 85% within the first month.  Received appreciation for Excellence in achieving the first quarter GSI.  Awarded the lead for greatest gains in productivity in 2014  Dedicating on the quantities of food to be cooked and size of portions to be served.  Maintaining the correct level of fresh, frozen and dried foods in the store room. .  Enforcing strict health and hygiene standards in the cooking & food preparation area. Key Achievements  Ensuring that all culinary procedures are followed to the letter.  Dealing immediately with any shortfalls in food quality.  Tactfully handling any customer’s feedback, concerns or suggestions.  Superb food presentation skills.  Documenting and recording information. (office work)  Taking responsibility for personal development.  Willing to take responsibility for what happens in the kitchen. ●Completed 6 month job training in kitchen department from the Sayaji Pune.
  2. 2. Page 2 Education  CCoommpplleetteedd 11 yyeeaarr ddiipplloommaa iinn ““HHootteell MMaannaaggee mmeenntt && CCaatteerriinngg TTeecchhnnoollooggyy”” ffrroomm  HHiigghhee rr SSee ccoonnddaarryy ((1122tthh ssttaannddaarrdd)) ffrroomm hhpp bbooaarrdd ddhhaarraammsshhaallaa  MMaattrriiccuullaattiioonn ((1100tthh ssttaannddaarrdd)) ffrroomm hhpp bbooaarrdd ddhhaarraammsshhaallaa I.T. Proficiency Microsoft Word, Excel, Opera, IDS Operating system & networking Personal detail Name sudershan kumar Date of birth 18-oct-1993 Marital status – married Language known - Hindi, English,punjabi  I WOULD WELCOME THE APPORTUNITY TO DISCUSS,HOW MY KNOWLEDGE AND ABILITY COULD BE YOUR ORGANISATION.  I HERBY CONFIRM THAT INFORMATION GIVEN HIS COMPLET AND TRUE TO BEST MY KNOWLEDGE SUDERSHAN KUMAR

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