Summary
Overview
Work History
Education
Skills
Accomplishments
Itcredentials
Language
Age
Personal Information
Certification
Timeline
Generic
Stanzin Choszom

Stanzin Choszom

Gurgaon

Summary

To be an astute learner and a consistent performer in your organization which provides me job satisfaction, self-development and help me achieve personnel as well as organizational goals by providing an environment of growth and excellence. To seek challenging avenues where my knowledge and experience matches with the organizational growth.

Overview

6
6
Certifications
3
3
Languages

Work History

Line Cook

Farm lore
  • Setting up and stocking stations with all necessary supplies
  • Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  • Answer, report and follow executive or sous chef’s instructions
  • Clean up station and take care of leftover food
  • Stock inventory appropriately
  • Ensure that food comes out simultaneously, in high quality and in a timely fashion
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers.
  • Cooking menu items in cooperation with the rest of the kitchen staff

Commis Chef

Indian Accent
  • Assisting chefs with food preparation and presentation in a professional kitchen setting.
  • Performing basic kitchen tasks such as chopping, cleaning, slicing, pounding, mashing, boiling, steaming, julienning, stewing, sautéing, deep-frying, and baking.
  • Following and understanding recipe instructions.
  • Ensuring that all cooking equipment is in working order.
  • Helping with the setting up and breaking down of stations in the kitchen.
  • Cleaning and re-stocking the kitchen equipment in a hygienic manner.
  • Maintaining high standards of safety and hygiene in the Kitchen Assitant.
  • Communicating with the kitchen team for a smooth service.
  • Adhering to kitchen policies.

Comorin
  • Assist chefs with food preparation and presentation.
  • Perform basic kitchen tasks such as chopping, slicing, etc.
  • Follow recipe instructions accurately.
  • Maintain the kitchen in a safe and hygienic manner.
  • Communicate with the kitchen team.
  • Adhere to kitchen policies.

Noche
  • Monitors kitchen equipment and reports issues to superiors
  • Continually develops culinary knowledge to produce high-quality meals
  • Measures, mixes, and prepares meal ingredients, sauces, and seasonings
  • Washes, chops, and cuts fruit, meat, and vegetable items
  • Assesses inventory and requests resupply when necessary
  • Plates meal items under the chef de partie’s supervision
  • Disposes of spoiled items and adheres to sanitation policies

Internship Student

Pullman Hotel
  • Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
  • Cooking and managing breakfast service and assisting with lunch service.
  • Setting up and cleaning down the kitchen after breakfast.
  • Ensure the kitchen is kept clean and hygienic at all times.
  • Ensure all stocks are kept under optimum conditions.
  • Ensure all mise-en-place is always freshly prepared and on time.
  • Ensure all dishes are prepared to the correct recipe and the correct quantity.
  • Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
  • Ensure any anticipated issues are communicated promptly to the Head Chef.
  • Ensure all staff under your control are treated fairly and with courtesy.
  • Ensuring and controlling levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
  • Collect feedback from the guests during the breakfast session and report to the Executive chef on any complaints or issues.
  • Monitor and Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
  • Personal grooming and appearance standards are met regarding cleanliness, sanitation, and hygiene.

Education

Advance Diploma in Culinary Arts - Culinary Arts

International Institute of Culinary Arts
New Delhi, India
04.2001 -

MBA - International Business

Symbiosis Institute For International Business
Pune, India
04.2001 -

B.Com Honours - International Business

Indraprastha College For Women , Delhi University
Delhi, India
04.2001 -

Skills

    Ability to work in a team

    Adaptable to new environment and circumstances

    Sincerity and Punctuality

    Self-Motivated

    Hard Working

    Positive Attitude

    Dedication for committed work

Accomplishments

  • Completed 4-month Industrial Kitchen training with Pullman Hotel, New Delhi Aero city.
  • Worked in Farm lore as a Line Cook.
  • Worked in Indian Accent, Delhi and Comorin Gurgaon.
  • Worked in a Spanish restaurant by the name Noche, First Fiddle Restaurants.
  • Awarded with a Gold medal for Western Cuisine category in the India International Hospitality Expo 2022 for Young Chef Culinary challenge.
  • Awarded with two silver medals for two categories: French Omelet and Regional Indian Cuisine in the India International Hospitality Expo 2022 for Young Chef Culinary challenge.
  • Awarded with a Bronze medal for Fresh Pasta making category for India International Hospitality Expo 2022 for Young Chef Culinary challenge.
  • Awarded participation certificate in Food Hospitality Expo competition for category East Meets West 2022 which was held in Singapore Expo from 05-08 September 2022.
  • Awarded the Certificate of Excellence for the United Nations World Humanitarian Summit of Rio+23 Program.
  • Certified with Green Belt program on Lean Six Sigma conducted by KPMG.
  • Worked with an NGO – Feeding India and held donation drives.
  • Successfully completed 2-month internship with Haryana Text Print overseas LTD in HR Department.

Itcredentials

  • Microsoft Word
  • Microsoft Power Point
  • Microsoft Excel

Language

  • English
  • Hindi
  • Ladakhi

Age

28 years

Personal Information

  • Date of Birth: 04/05/96
  • Nationality: Indian

Certification

KPMG Lean Six Sigma

Timeline

Participation certificate in East Meets West cuisine in FHA Horeca Singapore

09-2022

Gold Medal in IHE expo in Western cuisine category in Young chef competition

03-2022

Silver Medal in IHE expo in Regional cuisine and French Omelet category

03-2022

Bronze Medal in IHE expo in Pasta Making category in IHE expo

03-2022

Awarded certificate of excellence in world humanitarian summit Rio+23 Program

07-2018

KPMG Lean Six Sigma

08-2017

Advance Diploma in Culinary Arts - Culinary Arts

International Institute of Culinary Arts
04.2001 -

MBA - International Business

Symbiosis Institute For International Business
04.2001 -

B.Com Honours - International Business

Indraprastha College For Women , Delhi University
04.2001 -

Line Cook

Farm lore

Commis Chef

Indian Accent

Comorin

Noche

Internship Student

Pullman Hotel

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Stanzin Choszom