GYANENDRA JHA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
5
5
years of professional experience
Work History
Commis 1
Crowne Plaza City Center
Pune
09.2023 - Current
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Commis 1
Zürich Marriott Hotel
Zurich
12.2022 - 06.2023
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
On the Job Trainee
B.H.M.S. Business & Hotel Management School Luzern
Luzern
06.2022 - 12.2022
- Collaborated with fellow trainees to ensure a positive working environment and streamlined service.
- Enhanced customer satisfaction by consistently preparing high-quality meals according to standard recipes.
- Contributed to a reduction in food waste through diligent inventory control and proper storage techniques.
- Participated in weekly training sessions with industry professionals, refining culinary techniques and learning new ones.
Commis Chef
The Tea Palace by Manjushree (Fine dining)
Kolkata
02.2021 - 03.2022
- Gained hands-on experience in multiple stations within the kitchen, building versatility as a cook.
- Supported head chef in various culinary duties, contributing to successful restaurant operations.
- Quickly adapted to changing menu items or ingredients, ensuring consistent quality across all dishes served.
- Demonstrated strong knife skills, resulting in precise cuts and reduced food waste.
- Provided exceptional guest experiences by accommodating dietary restrictions and special requests when preparing dishes.
Industrial Trainee
Trident
Bandra Kurla
06.2019 - 11.2019
- Collaborated with team members to ensure seamless guest experience throughout their stay.
- Assisted event planners in coordinating successful events, conferences, and meetings at the hotel.
- Welcomed guests to facility, addressed complaints and found solutions to problems.
- Participated actively in regular safety meetings aimed at reducing workplace accidents through awareness and prevention initiatives.
- Collaborated effectively with other kitchen trainees on group projects, fostering teamwork and camaraderie among peers.
- Adhered to strict hygiene standards, ensuring a safe and sanitary work environment for all employees and customers.
Education
Postgraduate Diploma in Culinary Arts -
B.H.M.S. Business & Hotel Management School
Luzern, Switzerland06.2023
Gastronomical cuisine (Distant Learning) -
The Hong Kong University of Science And Technology
08.2023
Advanced Program in International Hospitality Administration -
International Institute of Hotel Management
Kolkata, India09.2021
High School - Indian School Certificate -
G.D. Birla Center For Education
Kolkata, India04.2018
Skills
- MS Office (Word, Office, Power Point and Excel)
- Team Management
- Sanitation Practices
- Menu development
- Stock management
- Food safety knowledge
Accomplishments
- Achieved a Work Appreciation Certificate from Marriott Zurich for an exceptional performance.
- Achieved a Certificate of Appreciation from Mandarin Oriental Palace, Lucerne to support kitchen staff during Grand Opening Event.
- Achieved a Gold Medal from Business and Hotel Management School, Lucerne for a quiz competition.
- Achieved SOAR CERTIFICATE from Trident, BKC Mumbai
- Achieved Kudos Certificates in all the departments in Trident Hotel.
- Achieved kudos Certificate from Oberoi Grand Kolkata in kitchen department.
Languages
- English, Fluent
- German, Basic hospitality knowledge related in speaking.
- Hindi, Fluent
- Maithili, Mother language
- Bengali, Moderate speaking and understanding
References
- Isabel Welter, Head of Internship Department, B.H.M.S. Business Hotel Management School, Switzerland, +41 41 248 70 02, isabel.welter@bhms.ch
- Sanjay Kak, Director Food Production, International Institute of Hotel Management, India, +91 990 385 94 22, sanjay.kak@indismartgroup.com
- Stefan Mrosek, Executive sous Chef, Zurich Marriott Hotel, Zurich, Switzerland, +41 (0)443607010, stefan.mrosek@marriotthotel.com
Timeline
Commis 1
Crowne Plaza City Center
09.2023 - Current
Commis 1
Zürich Marriott Hotel
12.2022 - 06.2023
On the Job Trainee
B.H.M.S. Business & Hotel Management School Luzern
06.2022 - 12.2022
Commis Chef
The Tea Palace by Manjushree (Fine dining)
02.2021 - 03.2022
Industrial Trainee
Trident
06.2019 - 11.2019
Postgraduate Diploma in Culinary Arts -
B.H.M.S. Business & Hotel Management School
Gastronomical cuisine (Distant Learning) -
The Hong Kong University of Science And Technology
Advanced Program in International Hospitality Administration -
International Institute of Hotel Management
High School - Indian School Certificate -
G.D. Birla Center For Education
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