manoj kumar upreti
TRANSCRIPT
MANOJ KUMAR UPRETI DUBAI , UNITED ARAB EMIRATESEmail Add: [email protected]+971 52 993 9643
OBJECTIVES
To secure a position in the organization that offers challenge and opportunity for my career development and at the same time serve the organization to the best of my capabilities. I would like to gain new skills while utilizing my current area of expertise of procurement and employee satisfaction services with in a positive team environment.
HIGHLIGHTS
Trained in fire fighting, hygiene and sanitation.
Preparing various projects for the kitchen operations andPresentations.
Trained in basics of computers - Windows, Ms Word/Excel/Power Point.
Ability to manage kitchen operations smoothly even in
adverse condition. Patient and having ability to
manage crisis situations. Trained in achieving management
skills in running the kitchen operations
Trained especially to adjust and work in a Team and believe in Team Work
WORK EXPERIENCE
DUBAI PARKS AND RESORTDEMI CHEF DE PARTIE – CENTRAL KITCHEN
DUBAI, JEBEL ALI, UAEJULY 2016- PRESENT
GRAND HYATT HOTELCOMMIS CHEF – ITALIAN KITCHEN
(APRIL 2015-JULY 2016)DUBAI, UAE
CROWN PLAZA HOTELCOMMIS 1 – ROOM SERVICE KITCHEN
(JULY 2013- APRIL 2015)YAS ISLAND, ABU DHABI CITY, UAE
JOB RESPONSIBILITIES:
Review the daily production sheets with
the Chef De Partie & Sous Chef. Prepares and when required delegates
the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
Actively participates in training of culinary skills to junior staff and apprentices
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
Ensures that station opening and closing procedures are carried out to standard
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
Operate all kitchen equipment and conduct themselves with safety in mind at all times
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
Prepares lists of food products required for station for Sous Chef order and approval
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
Adhere to all environmental policies and programs as required
Other reasonable duties as assigned
EDUCATIONAL ATTAINMENT
BERNT HARDT COLLEGEHOTEL MANAGEMENT (2011)
KATHMANDU, NEPAL
ACADEMIC CULINARY SCHOOLDIPLOMA IN CULINARY ARTS (2012)
KATHMANDU, NEPAL
PERSONAL DATA:
Date of Birth: JULY 10, 1993Place of Birth: NEPALGender: MALECivil Status: SingleNationality: NEPALESEReligion: HINDUHeight: 5’ 9’Weight: 140 lbs
MANOJ KUMAR UPRETI-Applicant