First Name: Durbeshwar
E-Mail Address: durbeshwar1984@gmail.com
Country: United Arab Emirates
Phone: 0564254737
Job Position Applying For: Chef
Current Job Title: Chef de partie
Total Years of Experience: 15
Copy your Resume / CV in this box: DURBESHWAR
PRASAD BHATT
S/o SUNDER LAL BHATT,
H. N. 14-20-491, Ranaprathap Nagar,
Borabanda, AP, Hyderabad.
PIN NO: 500018
Mobile no. 0564254737, ABU DHABI.
Durbeshwar1984@gmail.com
CARRER OBJECTIVE
Seeking a challenging career in quality environment where my knowledge and experience can be shared and enriched. Looking for an opportunity where I can utilize my Skills and abilities, which also can provide me a fertile soil for my career development, a place where my capabilities will be trusted.
INTERPERSONAL SKILLS
Hard working & dedicated towards work.
Ability to work in a team.
Good communication skills.
Respect to our senior.
Being together with view colleagues or the other department as the team.
A working knowledge of all required kitchen machinery.
Responsibility taking as well as giving the responsibility to my team as a leader.
Grooming & uniforms.
Emergency procedure.
Hygienic with a neat procedure.
Bulk operations for different events.
Be creative and a strong team worker.
EDUCATIONAL QUALIFICATIONS
B. com degree from SHANTI DEGREE COLLEGE.
Intermediate from NEW SCIENCE COLLEGE.
S.S.C from ST.ISSAC ADVENT HIGH SCHOOL.
MAIN DUTIES PERFORMED:
Responsible for the day-to-day running of the kitchen
Planning, cooking and presenting delicious dishes to the highest standard.
Rotating the stock when necessary.
Monitoring the temperature and condition of all perishables time.
Designing attractive menus appropriate to the hotel style and guest preferences
Ordering, organizing and managing stock
Liaising and negotiating with suppliers for best the products at the lowest prices
Estimating amounts and costs of supplies, e.g. food and ingredients
Dealing with customer needs, feedback, complaints and suggestions
Catering for different events including weddings, birthdays and corporate events
Discussing dietary requirements and preferences with guests with good relations.
Opening the kitchen in the morning and closing it at night
Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations
Performing waste management and reduction duties
Performing marketing tasks to promote the hotel to the wider community.
Maintaining a high standard of Food Hygiene and Health & Safety records.
Supervising and training junior kitchen staff with cross training.
LEADERSHIP AND MANAGEMENT: I am a natural leader, and I lead depend upon the situation, giving constant supervision and motivation on all aspects of their work.
EXTRA SKILLS
LOWER IN TYPING
MS OFFICE IN EXCEL AND ADVANCE EXCEL.
Level 3 Certificate in Food Safety and Hygiene – City & Guilds
HOBBIES AND INTERESTS:
Reading books about new cuisines its passion,
Exercise is my hobbies martial arts as a karate to be fit
Every day inline skating is my interest in free time.
RESPONSIBILITYS:
Manage wastage through correct portion control and Record should be maintain up-to-date.
Receiving from supplier in the proper temperature of our food items ex… chicken, meat, fish etc.
Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
Checking the chillers and freezers randomly that my team following the HACCP AS FIFO AND LIFO as per date labels.
To report any problems, accidents or Kitchen equipment defects to the Head Chef.
Monitoring the chillers and freezers in daily procedures time to time.
ACHIEVEMENTS
Certificate awarded by MR.SHYAM SUNDER EXCUTIVE CHEF. In “CHEF’S AT WAR” Culinary competition held on the occasion of international chef’s day 20th October 2008 in NOVOTEL HOTEL.
Certificate awarded by “BEST ALL DAY DINING RESTURENT”. “THE SQUARE” At the “TIMES FOOD GUIDE” IN August 7th 2009, by MR PAVITHRAN NAMBIAR GENERAL MANAGER in NOVOTEL.
ICCA events in NOVOTEL November 3rd 2010, by BOARD MEMBERS 49TH ICCA CONGRESS, along with the delegates from the 83different countries.
Best EMPLOYEE OF THE DEPARTMENT July 2008, culinary chef.
BEST EMPLOYEE OF THE DEPARTMENT 2010
BEST EMPLOYEE OF THE YEAR 2012.
HEART OF THE HOUSE IN THE FIVE STAR HOTEL NOVOTEL.
5 years of DEDICATION LOYALTY CERTIFICATE IN NOVOTEL FIVE STAR HOTEL.
BEST EMPLOYEE IN NOLU’S REASTURENT
5 YEARS OF DEDICATION LOYALTY CERTIFICATE IN NOLU’S REASTURENT.
EXPERIENCE :
Worked as a TANDOORI ASSISTANT IN LITTLE HUT, in Hi-tech city from FEB 17th 2003, to March 5th 2004.
Worked as a TANDOORI 2ND COMMI in THE GOLDEN CAVE from March 2004 to April 2006, in S.R. Nagar.
Worked as a TANDOORI 1ST COMMI in the OUR PLACE from April 2006 to August 2007 in BANJARA HILLS, Road no 10.
Worked as a TANDOORI COOK AS A 1ST COMMI in a unit of SAVERA INDUSTRIES LTD. As a SAVERA HOTELS in “KABURA RESTURENT” from August 2007 to January 2008.
Worked as a culinary chef, as a continental cusine, INDIAN AND TANDOORI COOK in HYDERABAD INTERNATION CONVENTION CENTRE IN FIVE STAR HOTEL NOVOTEL HOTEL 8th FEB 2008 TO 13TH AUG 2014.
JOB RESPONSIBILITIES IN THIS HOTEL
Handling the live counters of different cuisines like, Indian dosa, apam etc, Tandoori kabeb and romali roti, pasta, grill all types of sea food etc.
Ordering perishables for kitchen operations
Handling the alacart and buffet.
Menu composition for “The Square” buffet.
Maintaining standards of food served to “THE square”(HICC) ,banquets halls.
Now working as CDP IN NOLU’S, From 15th AUG,2014 IN GROUP REASTURENT IN ABU DHABI.
PERSONAL PROFILE:
Name : DURBESHWAR PRASAD BHATT
Father’s Name : SUNDER LAL BHATT
Date of Birth : 16-10-1984
Sex : Male
Marital Status : Married
Languages Known : English, Telugu & Hindi.
Address for Communication: 14-20-491, Rana prathap nagar,
Borabanda, Hyderabad.
Nationality : Indian
E-Mail Address: durbeshwar1984@gmail.com
Country: United Arab Emirates
Phone: 0564254737
Job Position Applying For: Chef
Current Job Title: Chef de partie
Total Years of Experience: 15
Copy your Resume / CV in this box: DURBESHWAR
PRASAD BHATT
S/o SUNDER LAL BHATT,
H. N. 14-20-491, Ranaprathap Nagar,
Borabanda, AP, Hyderabad.
PIN NO: 500018
Mobile no. 0564254737, ABU DHABI.
Durbeshwar1984@gmail.com
CARRER OBJECTIVE
Seeking a challenging career in quality environment where my knowledge and experience can be shared and enriched. Looking for an opportunity where I can utilize my Skills and abilities, which also can provide me a fertile soil for my career development, a place where my capabilities will be trusted.
INTERPERSONAL SKILLS
Hard working & dedicated towards work.
Ability to work in a team.
Good communication skills.
Respect to our senior.
Being together with view colleagues or the other department as the team.
A working knowledge of all required kitchen machinery.
Responsibility taking as well as giving the responsibility to my team as a leader.
Grooming & uniforms.
Emergency procedure.
Hygienic with a neat procedure.
Bulk operations for different events.
Be creative and a strong team worker.
EDUCATIONAL QUALIFICATIONS
B. com degree from SHANTI DEGREE COLLEGE.
Intermediate from NEW SCIENCE COLLEGE.
S.S.C from ST.ISSAC ADVENT HIGH SCHOOL.
MAIN DUTIES PERFORMED:
Responsible for the day-to-day running of the kitchen
Planning, cooking and presenting delicious dishes to the highest standard.
Rotating the stock when necessary.
Monitoring the temperature and condition of all perishables time.
Designing attractive menus appropriate to the hotel style and guest preferences
Ordering, organizing and managing stock
Liaising and negotiating with suppliers for best the products at the lowest prices
Estimating amounts and costs of supplies, e.g. food and ingredients
Dealing with customer needs, feedback, complaints and suggestions
Catering for different events including weddings, birthdays and corporate events
Discussing dietary requirements and preferences with guests with good relations.
Opening the kitchen in the morning and closing it at night
Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations
Performing waste management and reduction duties
Performing marketing tasks to promote the hotel to the wider community.
Maintaining a high standard of Food Hygiene and Health & Safety records.
Supervising and training junior kitchen staff with cross training.
LEADERSHIP AND MANAGEMENT: I am a natural leader, and I lead depend upon the situation, giving constant supervision and motivation on all aspects of their work.
EXTRA SKILLS
LOWER IN TYPING
MS OFFICE IN EXCEL AND ADVANCE EXCEL.
Level 3 Certificate in Food Safety and Hygiene – City & Guilds
HOBBIES AND INTERESTS:
Reading books about new cuisines its passion,
Exercise is my hobbies martial arts as a karate to be fit
Every day inline skating is my interest in free time.
RESPONSIBILITYS:
Manage wastage through correct portion control and Record should be maintain up-to-date.
Receiving from supplier in the proper temperature of our food items ex… chicken, meat, fish etc.
Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
Checking the chillers and freezers randomly that my team following the HACCP AS FIFO AND LIFO as per date labels.
To report any problems, accidents or Kitchen equipment defects to the Head Chef.
Monitoring the chillers and freezers in daily procedures time to time.
ACHIEVEMENTS
Certificate awarded by MR.SHYAM SUNDER EXCUTIVE CHEF. In “CHEF’S AT WAR” Culinary competition held on the occasion of international chef’s day 20th October 2008 in NOVOTEL HOTEL.
Certificate awarded by “BEST ALL DAY DINING RESTURENT”. “THE SQUARE” At the “TIMES FOOD GUIDE” IN August 7th 2009, by MR PAVITHRAN NAMBIAR GENERAL MANAGER in NOVOTEL.
ICCA events in NOVOTEL November 3rd 2010, by BOARD MEMBERS 49TH ICCA CONGRESS, along with the delegates from the 83different countries.
Best EMPLOYEE OF THE DEPARTMENT July 2008, culinary chef.
BEST EMPLOYEE OF THE DEPARTMENT 2010
BEST EMPLOYEE OF THE YEAR 2012.
HEART OF THE HOUSE IN THE FIVE STAR HOTEL NOVOTEL.
5 years of DEDICATION LOYALTY CERTIFICATE IN NOVOTEL FIVE STAR HOTEL.
BEST EMPLOYEE IN NOLU’S REASTURENT
5 YEARS OF DEDICATION LOYALTY CERTIFICATE IN NOLU’S REASTURENT.
EXPERIENCE :
Worked as a TANDOORI ASSISTANT IN LITTLE HUT, in Hi-tech city from FEB 17th 2003, to March 5th 2004.
Worked as a TANDOORI 2ND COMMI in THE GOLDEN CAVE from March 2004 to April 2006, in S.R. Nagar.
Worked as a TANDOORI 1ST COMMI in the OUR PLACE from April 2006 to August 2007 in BANJARA HILLS, Road no 10.
Worked as a TANDOORI COOK AS A 1ST COMMI in a unit of SAVERA INDUSTRIES LTD. As a SAVERA HOTELS in “KABURA RESTURENT” from August 2007 to January 2008.
Worked as a culinary chef, as a continental cusine, INDIAN AND TANDOORI COOK in HYDERABAD INTERNATION CONVENTION CENTRE IN FIVE STAR HOTEL NOVOTEL HOTEL 8th FEB 2008 TO 13TH AUG 2014.
JOB RESPONSIBILITIES IN THIS HOTEL
Handling the live counters of different cuisines like, Indian dosa, apam etc, Tandoori kabeb and romali roti, pasta, grill all types of sea food etc.
Ordering perishables for kitchen operations
Handling the alacart and buffet.
Menu composition for “The Square” buffet.
Maintaining standards of food served to “THE square”(HICC) ,banquets halls.
Now working as CDP IN NOLU’S, From 15th AUG,2014 IN GROUP REASTURENT IN ABU DHABI.
PERSONAL PROFILE:
Name : DURBESHWAR PRASAD BHATT
Father’s Name : SUNDER LAL BHATT
Date of Birth : 16-10-1984
Sex : Male
Marital Status : Married
Languages Known : English, Telugu & Hindi.
Address for Communication: 14-20-491, Rana prathap nagar,
Borabanda, Hyderabad.
Nationality : Indian
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