Cooking, Games, singing, Travelling
Sagar
Chef
Rishikesh,UP
Summary
Organized and adaptable chef with expertise in indian cuisine, excelling in high-pressure environments. Proven ability to build strong relationships with colleagues and customers, enhancing team dynamics and service quality. Capable of working independently to drive productivity and maintain efficient workflows. Committed to delivering exceptional dishes that exceed customer and management expectations. Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Overview
3
3
years of professional experience
2
2
Languages
2
2
years of post-secondary education
Work History
Commis Chef
Hyatt Regency dehradun resort & spa
Dehradun, Uttrakhand
04.2025 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
- Placed orders to restock items before supplies ran out.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Commi II
Hotel Sayaji
04.2024 - 04.2025
- Proficient in preparing authentic indian dishes, with a focus on traditional flavors and cooking techniques.
- Experienced in maintaining high standards of food quality, hygiene, and safety in the kitchen.
- Knowledgeable about ingredient sourcing, menu planning, and inventory management to ensure efficient kitchen operations.
- Strong teamwork and communication skills, collaborating effectively with kitchen staff to meet service requirements.
- Ability to multitask and work well under pressure in a fast-paced culinary environment.
Commi III
Hotel Sayaji
04.2023 - 03.2024
- I learned to cook in huge amount, to serve 300-500 guest per day Enhanced culinary skills by assisting in the preparation of various dishes. under the guidance of experienced chefs
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guideline
On job training
Hotel Sayaji
05.2022 - 03.2023
- I have done my job training in indian cuisine
- Maintain cleaning, hygiene and grooming
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output
- Read through recipes and set up ingredients for chef.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Managed opening and closing shift kitchen tasks.
Industrial Training
Fortune Park JP Celestial by ITC Group
07.2019 - 12.2019
- Executed industrial training focused on F&B Service and front office.
- Fortune Park JP Celestial, part of ITC Group, positioned in Bengaluru's center
Education
Bachelor of Hotel management - undefined
Uttarakhand Open University (UOU)
11.2022
Intermediate - 12th
G.I.C. Kopardhar
Tehri Gharwal 2017 - 2018
Highschool - 10th
G.I.C. Kopardhar
Tehri Gharwal 04.2015 - 03.2016
Skills
Customer interaction
Interests
Accomplishments
Got Appriciation certificate for Training in 2023
Timeline
Commis Chef
Hyatt Regency dehradun resort & spa
04.2025 - Current
Commi II
Hotel Sayaji
04.2024 - 04.2025
Commi III
Hotel Sayaji
04.2023 - 03.2024
On job training
Hotel Sayaji
05.2022 - 03.2023
Industrial Training
Fortune Park JP Celestial by ITC Group
07.2019 - 12.2019
Intermediate - 12th
G.I.C. Kopardhar
2017 - 2018
Highschool - 10th
G.I.C. Kopardhar
04.2015 - 03.2016
Bachelor of Hotel management - undefined
Uttarakhand Open University (UOU)