ARUN BIST
Chef
India,uttrakhand
Summary
A Reliable, adaptable and loyal person who posses excellent communication and Personal skills. A self motivate person with enormous energy and determination Attentive and details enthusiasm, strong determination with positive perception .
Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Chef de Partie
INDEPENDENT FOOD COMPANY
DUBAI
04.2015 - Current
- COUNTRY : DUBAI UAE
Commis Chef
The White LOUNGE
MUMBAI
01.2014 - 01.2015
COMMI1
ALIA HOSPITALIY
MUMBAI
01.2013 - 01.2014
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Control food stock and food cost in his section
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
COMMI II
COPPER CHIMEY
MUMBAI
01.2011 - 01.2013
COMMI3
MIRCH MASALA
MUMBAI
01.2010 - 01.2011
- Work according to the menu specifications by the
Education
HOTEL MANAGMENT - DPLOMA
DIT DHEHARDUN
UTTRAKHANDHigh - SECONDARY LEVEL
GIC THATI BUDHAKEDAR
UTTRAKHAND03-2009
Skills
- DUTIES & RESPONSIBILITIES:
- Good knowledge of FMC
- Good communication and interpersonal skills
- Hard working with team members
- Have the ability to work for long hours
- Have the ability to work under pressure
- KEY SKILLS AND COMPETENCIES:
- Aware of procedures with regards to
- Cleanliness and storage of food
- Effectively managing time and
- Productivity whilst at work
- Cold food section experience
- Able to carrying out a critical analysis
- Of food safety operations
- Ability to undertake and perform
Additional Information
- DEMI CHEF
- To be able to have an opportunity topractice and conduct my acquired skill andknowledge in a manner compatible withthe dignity of my profession, and to be ableto meet new challenge that would promoteconstant learning and professionalmaturity..
- PERSONAL DETAILS:LANGUAGES SKILL:DECLARATION:
Certification
HACCP LAVEL 3
EMERGENCY FIRST AID
FIRE SAFETY LEVEI 1
CHEMICAL AWARENESS SAFE HANDLING &APPLICATION
Timeline
Chef de Partie
INDEPENDENT FOOD COMPANY
04.2015 - Current
Commis Chef
The White LOUNGE
01.2014 - 01.2015
COMMI1
ALIA HOSPITALIY
01.2013 - 01.2014
COMMI II
COPPER CHIMEY
01.2011 - 01.2013
COMMI3
MIRCH MASALA
01.2010 - 01.2011
HOTEL MANAGMENT - DPLOMA
DIT DHEHARDUN
High - SECONDARY LEVEL
GIC THATI BUDHAKEDAR
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