Вы находитесь на странице: 1из 4

CURRICULUM VITAE

Career Objective:
`

A long-term growth in oriented and challenging career with an organization of repute, where I can perform as well as learn more to keep myself well placed with the changing world. A proactive achiever with a passion for food and strong communication and interpersonal skills and extensive knowledge of culinary processes and procedures.

Personal skills:
- Extensive restaurant industry experience and expertise. - Catering and food preparation skills. - Excellent people and communication skills - ound knowledge of food, safety and sanitation standards. - trong interpersonal, administration and multitasking skills. - !atural flair and a"ility to work on own initiative or as part of team.

Key skills
#andling food, good knowledge of #.A.C.C.$, %emperatures of food, &aintaining hygiene standards, 'ecords in kitchen, #andling raw food, tock in and out, (irst in first out )(I(*+, (ood and safety. Ensuring that the standards of hygiene are maintained , improved were possi"le Ensuring correct stock rotation , minimization of wastage Assisting other areas of the kitchen when re-uired All round experience in different departments of the hotel .

EXPERIENCES
.orked as Commi Chef at U.C.C, -Cork, (e" /012- 3un /012. .orked as Chef at Terrace Caf, N.C.H -4u"lin, 3uly /01/- 3an /012. .orked as .aiting staff at Terrace Caf, N.C.H -4u"lin, *cto"er /0113uly /01/. .orked as Chef at Thatch caf house-'ush, *cto"er /010- 5uly/011. . .orked as Assistance chef in Wilde and green &illtown, August /006August /010. /010. .orked as ecurity *fficer )$art time+ for llied Securities, April /0073une /010. .orked as 8arman for Pal!ers Pu", 9ilternan, 3an/006-Aug/006. .orked as waiting staff at #rand Hotel, &alahide, &ar/00:-3an/006. .orked as sous chef at Rachnoutsa$ 'estaurant -3an/00:. // weeks of industrial training at a four star hotel ) #REEN P R% H&TE' I!4IA+ 3une /00/ ; !ovem"er /00/.

Acade ic !"ali#ications:
Level $a e o# t%e sc%ool&colle'e Year of passin g 2 3!2 " #HRI #HA$TI COLLEGE O% HOTEL MANAGEMENT ED&CATIONAL IN#TIT&TE O% AMERICAN HOTEL AND LODGING A##OCIATION DR.'.R.AM'ED$AR OPEN &NI)ER#ITY

3yrs DIPLOMA IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY 3yrsDIPLOMA IN HO#PATALITY MANAGEMENT 'ACHELOR O% ART#

!2

INTERMEDIATE

GA&TAMI *&NIOR COLLEGE

Personal (etails:
Na+e Ho+e a--ress Mo3i/e 0e/ep4one no E!+ai/ a--ress Na0iona/i0y Da0e of 3ir04 PP# no Mari0a/ s0a0.s Gen-er O04er #=i//s Lang.ages Ho33ies an- In0eres0s , , , , , , , , , , , , Moo-.n.ri D.rga )ino%/a0 " $ings1o.r02Parne// s0ree02D.3/in(. 5 6"7 8 "89" +-.rga:ino-;g+ai/.1o+ In-ian (8! 8!(96< 26<3<(( #ing/e Ma/e Goo- =no>/e-ge of 1o+p.0er %/.en0 in Eng/is4 ? Hin-i2 Te/.g. Cri1=e02 foo03a//2 an- rea-ing 3oo=s.

Re#erences:
( RTIN )#EA4 C#E( ; %S# #rou)+ 06:<7<=7<<

NNE (cCRU**EN )&A!A>I!> 4I'EC%*'- 4A?&AC E'@ICE +

! (683@(2@
I CERTI%Y THAT THE IN%ORMATION A'O)E I# TR&E2 CORRECT AND COMPLETE TO THE 'E#T O% MY $NOALEDGE AND 'ELIE%. I %&RTHER DECLARE THAT I AM IN A GOOD HEALTH AND I AM NOT #&%%ERING %ROM ANY DI#EA#E2 AHICH MAY RENDER ME &N%IT TO HANDLE OR A%%ECT THE E%%ICIENCY O% MY AOR$.

)Vinod Mood"n"ri ("r'a*