Mohd Anas
Pursuing Hotel Management
Khatauli
Summary
Enthusiastic Indian cuisine Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.
Overview
5
5
years of post-secondary education
Work History
Indian Cuisine Chef Trainee
Welcome Savoy Hotel (ITC)
Mussoorie
07.2021 - 08.2021
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Actively participated in planning menus for restaurant and for event catering.
- Operated tandoor for baking and cooking various authentic Indian recipes.
- Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
- Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
- Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Housekeeping Trainee - Industrial Training
Shiv Vilas Hotel
Jaipur
04.2021 - 07.2021
- Supplied clean linens and picked up and delivered soiled linens from residential areas to laundry.
- Assisted housekeeping department with cleaning activities such as sweeping, mopping, dusting and polishing.
- Made beds quickly to maximize team efficiency.
- Completed required daily cleaning duties for assigned rooms while maintaining strong lines of communication with front desk staff regarding potential changes or challenges.
- Responded to cleaning emergencies on behalf of guests with speed, ease and confidentiality..
- Met requests for guests for extra towels, ice buckets, pillows and blankets.
- Maintained standard procedures for cleaning and developed new methods, to increase efficiency.
- Adhered to optimal standards for cleanliness, appearance and service.
- Participated in required and optional safety training events to gain innovative edge in industry and maintain highest quality of safety standards.
- Dusted and polished surfaces to achieve attractive shine.
- Handled guest complaints about housekeeping services and referred problems to management.
- Removed soiled sheets, washcloths and towels.
- Prepared rooms with top-notch standards every time.
- Replenished guest room toiletries such as soap, shampoo and paper products.
- Ordered and stocked supplies to avoid shortages and excess inventory.
- Inspected lobbies, rooms, halls and offices to determine levels of cleanliness.
- Restocked room supplies such as drinking glasses, soaps, shampoos, writing supplies and minibars.
- Worked with 3-person housekeeping staff to maintain clean.
Education
Bachelor of Hotel Management Catering Technology - Hotel Management
Institute of Hotel Management Catering Technology
Meerut 08.2019 - Current
Intermediate - Commerce
S.S.N Inter College
Khatauli 05.2018 - 06.2019
High School -
S.S.N Inter College
Khatauli 05.2016 - 06.2017
Skills
Indian Cuisine
Timeline
Indian Cuisine Chef Trainee
Welcome Savoy Hotel (ITC)
07.2021 - 08.2021
Housekeeping Trainee - Industrial Training
Shiv Vilas Hotel
04.2021 - 07.2021
Bachelor of Hotel Management Catering Technology - Hotel Management
Institute of Hotel Management Catering Technology
08.2019 - Current
Intermediate - Commerce
S.S.N Inter College
05.2018 - 06.2019
High School -
S.S.N Inter College
05.2016 - 06.2017
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