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Here’s an expanded version with more details about your culinary experience and skills:

1. Contact Information

• Phone Number: +91 7057800680

• Email Address: himalikate54@gmail.com

• LinkedIn: Himali kate

2. Work Experience

• Completed one year of job training at Taj mahal palace and tower ,Mumbai

• Specialized in continental and in room dinning, with hands-on experience in preparing a variety of baked goods .

• Worked at the live counter, preparing and presenting dishes directly to guests, enhancing customer interaction skills.

• Gained exposure to different kitchen stations, including IRD, bakery, and continental cuisine, learning essential techniques and recipes.

3. Education

• Completed 12th grade from suryadatta college bavdhan

• Diploma in Culinary Arts from CII Institute of Hospitality, VET by EHL.

4. Culinary Skills

• Proficient in continental and banquet kitchen.

• Basic knowledge with an understanding of traditional flavors and cooking methods.

• Strong plating and food presentation skills, ensuring aesthetically pleasing dishes.

• Familiar with kitchen safety, hygiene standards, and food handling practices.

• Capable of working efficiently in fast-paced, high-pressure kitchen environments.

5. Personal Skills

• Highly creative with a keen eye for detail in both food preparation and presentation.

• Strong communication skills, developed through direct guest interactions at live cooking stations.

• Adaptable and quick learner, able to work across various culinary departments.

• Multilingual: Fluent in English, Marathi and Hindi.

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March 2024- Introduction 3 day program at Taj Mahal palace and tower 

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March 2024- Introduction 3 day program at Taj Mahal palace and tower 

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1. Overview:

• A 3-day induction program organized by TAJ MAHAL PALACE AND TOWER , Mumbai

• Aimed to familiarize new employees with company culture, values, and operational standards.

2. Objective:

• Introduced IHCL’s luxury hospitality standards and customer service excellence.

• Covered company policies, brand ethos, and operational procedures.

3. Program Structure:

• Day 1: Introduction to IHCL and its mission.

• Day 2: Customer service training and operational insights.

• Day 3: Workshops, role-plays, and team-building activities.

4. Key Takeaways:

• Gained a deeper understanding of IHCL’s brand values and guest service principles.

• Enhanced practical skills through interactive sessions.

5. Networking:

• Opportunities to connect with peers and senior management.

6. Venue:

• Held at the luxurious TAJ MAHAL PALACE AND TOWER,Mumbai providing an excellent learning environment.

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 April - May 2024 Training in Garde Manger

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 April - May 2024 Training in Garde Manger

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Completed two month of intensive training at GARDE MANGER focusing on area of the kitchen responsible for preparing and storing all cold dishes, including salads, hors d'oeuvres, cold appetizers, pâtés, and terrines.  .

• Menu Development: Assisted in creating diverse salad menus with a blend of traditional and modern flavors.

• Sourcing: Worked with local suppliers to ensure the use of fresh, high-quality ingredients.

• Training: Gained hands-on experience under expert chefs in garde manger

• Skills: Proficient in making salads and cold meat prep and cold appetizers.

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Entremets for Sunday brunch

• Entremets Preparation: Assisted in creating a variety of entremets for the Sunday Brunch.

• Pastry Techniques: Gained hands-on experience in advanced pastry techniques, including layering, glazing, and decorating entremets.

• Flavor Balancing: Contributed to the development of balanced flavors and textures in the entremets.

• Collaboration: Worked alongside senior chefs, learning intricate details of entremet preparation.

• Presentation: Focused on the aesthetic presentation of the entremets to enhance the dessert offerings for the brunch.

• Quality Standards: Ensured that all entremets adhered to the hotel’s high standards for taste and visual appeal.

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Bakery Preparation: Assisted in preparing a variety of freshly baked goods, including bread, donuts, and danish, croissants, cupcakes, muffins etc.

• Bread Making: Crafted different types of bread, ensuring perfect texture and flavor.

• Danish Creation: Contributed to the production of visually appealing and delicious danish.

• Team Collaboration: Worked closely with senior chefs, learning and honing advanced baking techniques.

• Quality Assurance: Ensured all baked goods met the high standards of the hotel in both taste and presentation.

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August 2024 - Independence day celebration 

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August 2024 - Independence day celebration 

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Independence Day Celebration: Participated in the Independence Day preparations at Taj mahal palace and tower, mumbai.

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September 2024 - Interactive live counter of shamiana 

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September 2024 - Interactive live counter of shamiana 

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• Prepared and presented dishes at the live counter, ensuring freshness and quality for each guest.

• Managed live cooking stations, showcasing culinary skills and techniques in real-time.

• Engaged with guests, providing a personalized dining experience through interactive cooking and customization.

• Maintained a clean and organized workstation, adhering to food safety and hygiene standards.

• Adapted to guest preferences and dietary requirements, demonstrating flexibility and attentiveness.

• Collaborated with team members to ensure smooth service and a seamless buffet experience.

• Gained hands-on experience in high-pressure, fast-paced environments, improving efficiency and time management.

• Enhanced communication skills through direct guest interaction and feedback.

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October 2024- International chefs day celebration 

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October 2024- International chefs day celebration 

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• Event: Celebrated International Chefs Day at Taj MAHAL PALACE AND TOWER, MUMBAI.

Recognition: The event emphasized the role of chefs in fostering healthy eating habits and culinary innovation.

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The In-Room Dining (IRD) Kitchen in a hotel is a specialized section dedicated to preparing and delivering meals directly to guests' rooms. It operates as part of the hotel's food and beverage service, focusing on a high level of efficiency, personalization, and convenience for guests.

Key Features of an In-Room Dining Kitchen:

1. Menu Design & Customization

Limited Menu – The menu is typically more streamlined than regular restaurant menus, offering a selection of quick, easy-to-prepare dishes.

Variety & Flexibility – The menu may feature comfort foods, light meals, and breakfast options, with room for customization based on dietary preferences or guest requests.

24/7 Availability – Many hotels offer round-the-clock in-room dining, so the kitchen must be prepared to handle orders at any time.

2. Efficiency & Speed

Quick Turnaround – Orders need to be prepared quickly and efficiently, as room service often focuses on fast delivery within 30–45 minutes of ordering

Portion Control – Meals are designed to be served in individual portions, with precise quantities to avoid waste and ensure consistent quality.

3. Presentation & Packaging

Special Packaging – Food needs to be packed carefully to maintain quality, including ensuring hot foods stay warm and cold foods stay cool.

Plating for Delivery – While presentation is crucial, meals must be easily transportable, sometimes requiring adjustments to how the dishes are presented compared to a restaurant setting.

4. Communication with Front Desk & Service Staff

Order Handling – The IRD kitchen receives orders from the front desk or directly from guests. There must be smooth communication between departments for efficient service.

Guest Preferences – Many hotels track guest preferences and special requests (e.g., gluten-free, vegan), so staff must be familiar with dietary restrictions and allergens.

5. Equipment Used

Small Equipment – The kitchen is typically smaller than a regular restaurant kitchen but includes essentials like small ovens, fryers, and grills.

Specialized Tools for Delivery – Equipment like insulated trays, food warmers, and sometimes even trolleys to ensure the meal maintains its quality during delivery.

6. Staff & Workflow

Dedicated IRD Team – The team consists of chefs and kitchen staff, along with dedicated room service attendants who ensure the food is delivered to rooms promptly.

Organization – The team must work efficiently to ensure meals are plated, packaged, and dispatched as soon as the order is received.

7. Food Safety & Hygiene

Strict Hygiene Practices – Given the room service nature, food safety is a priority, particularly with food packaging and delivery.

Temperature Control – Hot food should stay hot and cold food should stay

cold during the process of preparation and delivery.

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 December 2024 trails held in main kitchen / banquet kitchen- Trail 1 

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 December 2024 trails held in main kitchen / banquet kitchen- Trail 1 

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December 2024 - 2 months training in Main kitchen/ banquet kitchen 

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December 2024 - 2 months training in Main kitchen/ banquet kitchen 

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MAIN KITCHEN

I have worked in roast section , entremente and non veg [ indian ]

The banquet kitchen in a hotel is responsible for preparing food for large-scale events, such as weddings, conferences, corporate gatherings, and parties. It operates differently from a regular à la carte kitchen because it focuses on bulk cooking and efficient service.

SKILLS GAINED -

1. Bulk Cooking & Preparation

Produces food in large quantities while maintaining consistency.

Uses batch cooking techniques to keep food fresh during service.

2. Menu Planning & Customization

Menus are often pre-set based on the event requirements.

Offers a mix of hot and cold dishes, including buffets, plated meals, and live counters.

3. Efficient Workflow & Coordination

Requires strong coordination between chefs, service staff, and event planners.

Follows a strict timeline to ensure food is served fresh and on time.

4. Storage & Inventory Management

Large refrigerators and walk-in freezers store bulk ingredients.

Proper stock rotation and storage to avoid food wastage.

5. Food Safety & Hygiene

Follows strict HACCP guidelines to prevent foodborne illnesses.

Ensures proper holding temperatures for hot and cold dishes.

6. Live Counters & Action Stations

Includes pasta, carving s

tations, salad bars, and dessert counters.

Adds an interactive element for guests at events.

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DECEMBER 2024 - NEW YEAR CELEBRATION AT AQUARIOUS 

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DECEMBER 2024 - NEW YEAR CELEBRATION AT AQUARIOUS 

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Farewell given by the staff of TAJ MAHAL PALACE AND TOWER - JANUARY 2025

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Farewell given by the staff of TAJ MAHAL PALACE AND TOWER - JANUARY 2025

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Last Day in Taj mahal palace.

The final day at Taj Mahal Palace was filled with mixed emotions—gratitude for the experiences, friendships, and the valuable lessons learned in the kitchen.

Saying goodbye to chefs, colleagues, and staff who became like family. From busy services to late-night prep sessions, every moment was special.

A heartfelt sendoff from senior chefs, with words of encouragement, best wishes for the future, and advice to carry forward in the culinary journey.

Group Photos & Memories Captured – Clicking group pictures in the kitchen, with colleagues and mentors, capturing moments to cherish forever.

Taking Away Lifelong Lessons – Learning about discipline, precision, teamwork, and passion for cooking—skills that will stay forever.

Whether as a guest, a future chef, or part of a grand event, Taj Mahal Palace will always feel like home.

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Personal Information

Name: Rahul Sharma

Address: Dalingkote Tea Garden, Sailihat, Jalpaiguri, West Bengal – 735229

Phone: 8116792900

Email: rahulz.sharmma@gmail.com

LinkedIn: Rahul Sharma

Date of Birth: 30/09/2001

Marital Status: Single

Nationality: Indian

Professional Profile

Dedicated and detail-oriented hospitality professional with hands-on training in Housekeeping at ITC Royal Bengal, Kolkata. Experienced in maintaining guest rooms and public areas while following luxury hotel SOPs. Strong focus on hygiene, guest comfort, and service excellence.

Experience

Housekeeping Trainee

ITC Royal Bengal, Kolkata

Aug 2024 – Dec 2025

Maintained guest rooms, corridors, and public areas as per brand SOPs

Assisted in daily room cleaning, linen handling, and turn-down service

Ensured hygiene, sanitation, and cleanliness standards

Coordinated with Front Office for guest requests

Handled cleaning equipment and chemicals safely

Responded promptly to guest service requests

Education

Diploma in Hospitality Operations, CII Institute of Hospitality – Kolkata (2025)

B.A. English Honours, Gorubathan Degree College (2024)

Class XII (Arts), Judhabir Higher Secondary School (2021)

Class X, Holy Child Schoo

l (2019)

Key Skills

Room Cleaning & Maintenance

Guest Service & Request Handling

Public Area Upkeep

Laundry & Linen Management

Knowledge of Cleaning Chemicals & Equipment

Service Orientation & Teamwork

Training & Certifications

Certificate of Hospitality Diploma – École hôtelière de Lausanne (EHL)

Certificate of Industrial Training – ITC Royal Bengal

Certified in Hospitality Operations – CII Institute of Hospitality

Recognition for effective guest handling during training

Achievements

Successfully completed structured Housekeeping training at a 5-star luxury hotel

Praised for high cleanliness standards during peak occupancy

Recognized for professionalism and punctuality

Languages

English

Hindi

Nepali

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Hi, I’m Shrushaan Chhetri, a motivated and people-oriented hospitality professional who recently

completed my On-Job Training at ITC Royal Bengal, Kolkata, one of India’s finest 5-star luxury

properties. I thrive in environments where I can connect with people, learn from diverse cultures, and

bring positive energy into every interaction.

I’m passionate about the hotel and tourism industry, and I love exploring new places, meeting new

people, and continuously improving my personal and professional standards.

CONNECT WITH ME HERE ⏩⏬

Email: shrushaanchhetri@gmail.com

Phone: 9832615244

Address: Kalibari Line, Karballa Tea Garden, Banarhat 735202, Jalpaiguri, West Bengal

PROFESSIONAL SUMMARY

A dynamic and people-focused hospitality enthusiast with hands-on experience from a premier 5-star

luxury property, I bring a blend of professionalism, curiosity, and confident energy to every role. I excel

in guest interaction, adapting quickly to diverse environments while maintaining high service standards.

Driven by a passion for travel, learning, and meaningful human connection.

SKILLS

Technical Skills (Housekeeping Department)

- Room inspection and cleaning standards

- Bed making and linen management

- Guest room preparation and turndown service

- Use of housekeeping tools, equipment, and chemicals

- Public area cleaning and maintenance

- Inventory handling and stock management

- Lost & Found documentation

- Hygiene and safety protocol adherence Attention to detail

- Guest interaction skills

- Leadership

- Confidence

- Patience

- Positive attitude

- Professional behavior

- Quick learning ability

Tools / Software

- Opera PMS

- MS Excel

- MS Office Suite

EDUCATION

Class 12 – Army Public School Bengdubi – 84.75%

Professional Diploma – VET by EHL

Completed 18-month OJT at ITC Royal Bengal with multiple appreciation letters from HODs.

WORK EXPERIENCE

Hospitality Intern (Housekeeping & Front Office) – ITC Royal Bengal – 18 Months

- Managed room cleaning, inspections, turndown services.

- Assisted front office operations.

- Maintained hygiene standards.

- Received multiple appreciation letters.

Key Operational Experience

Independent Section/Floor Handling – Housekeeping Department

- Managed entire section independently.

- Ensured luxury standards. Coordinated with multiple departments.

- Maintained VIP readiness.

ACHIEVEMENTS

- Received multiple appreciation letters from HODs.

- Recognized for maintaining 5-star housekeeping standards.

Extra-Curricular Activities

- Active participation in school events and cultural activities.

OTHER ACHIEVEMENTS

- District-Level Volleyball Player

- Selected for State-Level Volleyball Team

- Writer and poet

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Vegetable Preparation & Knife Skills (4 Months)

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Vegetable Preparation & Knife Skills (4 Months)

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Completed 4 months of dedicated Vegetable Preparation (Veg Prep) during industrial training at ITC Royal Bengal, gaining strong foundational skills in professional knife handling and precision cutting. Regularly handled daily mise en place for Indian, Continental, and Bakery support kitchens, ensuring accuracy, uniformity, and speed.

Proficient in standard vegetable cuts including julienne, batonnet, brunoise, small & medium dice, chiffonade, paysanne, mirepoix, and rondelle. Maintained strict hygiene, safety, and quality standards while working in high-volume operations. Developed consistency, time management, and attention to detail essential for efficient kitchen workflow.

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Name: Yash Bachhraj

Course: CIII VET by EHL

Hotel: Grand Hyatt Gurgaon

Position: Trainee

I completed my one-month industrial training at Grand Hyatt Gurgaon.

This training helped me understand professional kitchen operations.

I learned hotel discipline, hygiene standards, and teamwork.

The training gave me practical exposure to different kitchen departments.

It improved my confidence and working skills.

I gained real industry experience under senior chefs.

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Contact information

Phone number: 8228895822

E-mail address: abhigameboy495@gmail.com

LinkedIn Id: Abhinay Singh

An expand summary highlighting my culinary experience and course skills in presenting below:

Education

I did my 10+2 form SK mother international School, Muzaffarpur

VET by EHL professional Swiss diploma form CII

Simultaneously pursuing degree in Bachelor of Arts in tourism studies from IGNOU.

WORK EXPERIENCE

Completed 1 year of on-the-job training at Taj Palace New Delhi

training in multiple kitchens with hand of experience in the production of goods

actively work at live cooking course counters, engaging with guest will preparing fresh dishes and maintaining presentation standards

Gained exposure to multiple kitchen department such as IRD, bakery, Indian cuisine and Continental cuisine learning core culinary skills and preparation methods.

CULINARY SKILLS

Proficient in Indian cuisine

Basic knowledge and understanding of ingredients and techniques.

Strong plating and food presentation skills, ensuring aesthetically pleasing dishes.

Familiar with kitchen safety, hygiene standards, and food handling practices.

Capable of working efficiently in Fast-paced, high-pressure kitchen environments.

Have the capability to lead and do teamwork.

PERSONAL SKILLS

Highly creative with a keen eye for detail in both food preparation and presentation.

Strong communication skills, developed through direct guest interactions at live cooking stations.

Adaptable and quick learner, able to work across various culinary departments.

Multilingual: Fluent in English, Hindi.

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Gained valuable experience working alongside batch mates, learning teamwork, communication, and workflow management in a professional kitchen setting.

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Here’s an expanded version with more details about your culinary experience and skills:

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Contact Infromation:

Name: Thananjeyan.S

Mobile Number:+91 8148477102

Mail: thananjeyan07@gmail.com

Location: Dindigul,Tamilnadu

Linkedin: LinkedIn: https://www.linkedin.com/in/thananjeyan-s-56971324a/?

Education:

• Diploma in culinary professional

in VET by EHL by CII institute of hispitality (July2024- Jan 2026)
• Bachelor of Science in Computer Science, PSG College of Arts and Science, Coimbatore, Tamil Nadu JULY 2021 - APRIL 2023

Work Experience:

•Pursuing Swiss Culinary Diploma with hands-on training in Tandoor, South Indian, North Indian, Continental, Bakery & Pastry, and Garde Manger.

•Trained under experienced chefs in 5-star hotel kitchens, emphasizing hygiene, plating, and efficiency.

•Assisted in mise en place and cooking for live service in banquets and fine-dining settings.

•Developed foundational skills in kitchen hierarchy, time management, and recipe execution.

•Collaborated on menu planning, inventory management, and quality control to enhance operational efficiency.

Culinary Skill:

Experienced in Continental cuisine with hands-on exposure to banquet kitchen operations.

Possess a solid foundation in traditional flavours and essential cooking methods.

Demonstrate a strong eye for detail in plating and food presentation.

Knowledgeable in food safety regulations, hygiene standards, and safe kitchen practices.

Perform effectively under pressure in fast-paced, high-volume kitchen settings.

Personal skill:

• Strong work ethic and self-discipline

Quick learner with a positive attitude

Good time management and multitasking ability

Team-oriented with clear communication skills

Ability to stay calm and focused under pressure

Detail-oriented with a passion for quality and consistency

﻿﻿Multilingual: Fluent in English, Tamil

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Soup

• Shrimp Bisque – A classic, creamy seafood soup with rich shellfish flavour and smooth texture.

Main Course

• Chicken Kiev – Pan-fried chicken breast filled with herb butter, finished with a crisp golden crust.

Dessert

• Lemon Posset – A traditional British dessert with a silky texture and balanced citrus notes.

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Hands-on experience at the pasta counter, cooking Farfalle pasta with pesto and red sauce in a fast-paced service environment.

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Prepared Sesame Crusted Chicken under chef’s supervision, following standard recipes and plating guidelines.

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Prepared an assorted fruit platter featuring cherry plums, banana, pineapple, muskmelon, and watermelon, focusing on uniform cuts, freshness, and attractive presentation.

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Prepared Lemon Chicken, ensuring balanced seasoning, proper cooking, and attractive plating.

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Continental Dish – Balsamic Glazed Chicken

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Continental Dish – Balsamic Glazed Chicken

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Prepared Balsamic Glazed Chicken, ensuring proper glazing, balanced flavor, and appealing presentation.

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Starter: Bacon-Wrapped Prawns

Fresh prawns wrapped in bacon, seasoned, and cooked to achieve a crispy exterior while keeping the prawns juicy.

Soup: Tom Kha Gai

Traditional Thai coconut milk soup with chicken, flavored with galangal, lemongrass, lime, and mild spices, served hot and aromatic.

Main Course: Chicken Parmigiana

Breaded and pan-fried chicken breast, topped with tomato sauce and melted cheese, baked to perfection with a golden crust.

Dessert: Zabaglione

Light Italian dessert made by whisking egg yolks, sugar, and wine over gentle heat to create a creamy, frothy custard.

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Prepared fruit tarts with various fresh fruits, focusing on uniform pastry base, proper filling, and attractive fruit arrangement.

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• VIBHOO MALHOTRA

1. Contact Information : 9131116022

2. email : vibhoomalhotra45@gmail.com

3. linkedin : Vibhoo Malhotra

2. work experience

1. ongoing on the job training at ITC GARDENIA BENGALURU .

2. Specialising in tandoor and indian kitchen in banquets .

3. hands on training in Ala carte and live counters .

4. gained exposure to various kitchens in hotel like gardemanger , main kitchen , butchery and pantry currently working in banquet kitchen .

5. exposure to guest interactions in brunch and various events in hotel .

3. Education

1. nursery to 6th The emerald heights international school Indore .

2. 7th to 12th std

jain international residential school bangalore .

3. College

KM MUSIC CONSERVATORY , CHENNAI affiliated through middlesex university , London .

4. Culinary Skills

. proficient in Indian and tandoor kitchen in banquet kitchen .

. basic knowledge of cooking methods and its stages .

. familiar with kitchen equipments and color codes of chopping boards and knife skills.

5. Personal Skills

. strong communication skills while guest interactions at live counter . singing

. highly creative towards tandoor preparartion and gravies .

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1. Contact Information
• Phone Number: +91 8660086643
• Email Address: rajputsujal810@gmail.com
• LinkedIn: Sujal Rajput

2. Work Experience

Completed 18 months (1.5+ years) of intensive culinary training at ITC Gardenia, Bangalore, gaining real-world exposure in a luxury hotel kitchen.

Bakery specialist with hands-on expertise in crafting diverse baked products, desserts, dough preparations, and large-scale banquet production.

Skilled in preparing a wide range of Tandoor and live-counter dishes, combining traditional techniques with guest-centric presentation.

Managed live counters, cooking and presenting dishes directly to guests, strengthening customer engagement, communication, and service excellence.

Rotated across multiple kitchen stations including Bakery, Continental, and In-Room Dining (IRD), mastering core culinary techniques, recipes, and operational discipline.

3. Education

Completed 12th Grade from Kendriya Vidyalaya, ASC Center, Bangalore.

Earned a Diploma in Culinary Arts from CII Institute of Hospitality (VET by EHL), trained under globally recognized hospitality and culinary standards by EHL (École hôtelière de Lausanne).

4. Culinary Skills

Professional proficiency in Bakery & Banquet kitchen operations, including baking, dessert creation, dough handling, and bulk production.

Strong foundation in traditional Indian flavors and cooking methods, with an ability to balance authenticity and innovation.

Advanced plating and food presentation skills, ensuring visually stunning and guest-ready dishes.

Trained in kitchen safety, food hygiene, sanitation, and high-standard food handling practices.

Demonstrated ability to perform with speed, precision, and consistency in fast-paced and high-pressure kitchen environments.

5. Personal Skills

Creative culinary thinker with exceptional attention to detail in preparation, aesthetics, and presentation.

Confident communicator with strong guest interaction and customer service skills, developed through live cooking experiences.

Highly adaptable and quick learner, capable of working seamlessly across varied culinary departments.

Multilingual: Fluent in English, Hindi, and Marathi, conversational in Marathi, ensuring effective communication in diverse teams.

Recognized for maintaining calm efficiency, teamwork, and dedication in demanding hospitality operations.

6. Achievements
• Rising Star of the Month – June 2025
Honored for delivering exceptional culinary performance, consistent quality output, and strong execution across kitchen operations at ITC Gardenia. This recognition was awarded for showcasing professional discipline, outstanding conduct, strict adherence to protocols, and a high level of dedication to learning and growth. Appreciated by senior chefs and kitchen leadership for maintaining composure in high-pressure environments, proactive teamwork, and reliability in live guest interactions.

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Contact Information

Name: Harshit Mehta

Phone:

+91 6386285516

+91 9205522582

Email: harshitmehta565@gmail.com

LinkedIn: Harshit Mehta

Location: Delhi, India

education

Swiss International Culinary Professional Diploma

Cii Institute of Hospitality (Affiliated with EHL – École Hôtelière de Lausanne)

also Pursuing Bachelor of Tourism Studies

from IGNOU

Senior Secondary Education

CBSE Board Completed from Vardaan International Academy Gomti Nagar Lucknow

Experience

Hotel: Sheraton New Delhi

Duration: 18 Months

Department: Food Production

Responsibilities:

Assisted in daily kitchen operations

Prepared food according to hotel standards

Followed hygiene and food safety guidelines (HACCP)

Supported senior chefs during service hours

Maintained cleanliness and workstation discipline

Skills Gained:

Professional kitchen workflow

Time management under pressure

Team coordination

Quality control and consistency

5. Training & Induction

Induction Program – ITC Sheraton New Delhi

Duration: 14 days

Month & Year: august 2024- present

Overview:

Introduction to itc limited culture and values

Departmental orientation

Grooming and discipline standards

Learning Outcomes:

Understanding luxury hospitality standards

Guest handling basics

Workplace safety and ethics

Skills

Technical Skills Food preparation Bakery & pastry basics Knife skills Plating and presentation Kitchen hygiene & sanitation

Soft Skills Communication Teamwork Time management Adaptability Attention to detail.

Career Objective To work in a reputed hospitality organization where I can utilize my culinary skills, gain advanced industry knowledge, and grow professionally while delivering high-quality service.

Declaration

I hereby declare that the above information is true and correct to the best of my knowledge.

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This picture shows a fine-dining plated dessert prepared with multiple chocolate elements. The dessert consists of a chocolate brownie, chocolate truffle, and a soft chocolate mousse, arranged carefully on a white plate. Chocolate sauce is used to create a swirl pattern, which adds elegance and enhances visual appeal. Each component is portioned properly and placed with balance to maintain symmetry and cleanliness. Final garnishing is done with chocolate décor and light finishing to give a professional presentation. This plating reflects attention to detail, creativity, and proper fine-dining presentation standards followed in a hotel kitchen.

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choux pastry preparation and presentation

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choux pastry preparation and presentation

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During my pastry training, I learned how to prepare choux pastry from scratch. The process starts by boiling water with butter and salt, then adding flour and cooking it until the dough comes together. After cooling slightly, eggs are added slowly to get the correct smooth and pipeable consistency. I learned that the texture of the dough is very important for proper rising. The choux was piped evenly using a piping bag and baked at a high temperature to allow steam to form and create a hollow centre. After baking, the pastries were dried well so they stayed crisp. Once cooled, they were filled with cream using a nozzle. For plating, I learned to arrange the choux neatly on the plate, add chocolate sauce or glaze, and finish with simple garnishes to give a clean and professional presentation. This helped me understand accuracy, timing, and presentation in choux pastry preparation.

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During my pastry training, I learned how to prepare a classic fruit tart. The process started with making sweet shortcrust pastry, which was rolled evenly and baked until golden and crisp. After cooling, the tart shell was filled with pastry cream prepared using milk, egg yolks, sugar and custard powder. Fresh fruits were then selected, washed and cut neatly for topping. I learned how to arrange the fruits in an attractive pattern to enhance visual appeal. The tart was finished with a light glaze to give shine and protect the fruits. This preparation helped me understand balance of flavours, cleanliness, and neat finishing in pastry presentation

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During my pastry training, I learned how to prepare madeleine, a classic French tea cake. The batter was made using eggs, sugar, butter, flour and lemon zest to give light flavour. The batter was rested before baking to achieve proper texture. The madeleine moulds were buttered properly and filled evenly before baking until they developed a light golden colour and signature shell shape. I learned the importance of correct mould preparation and baking time. Once baked, the madeleines were cooled and presented neatly, focusing on uniform size and colou

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traditional gingerbread house with royal icing piping 

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traditional gingerbread house with royal icing piping 

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During my pastry training, I learned how to prepare an authentic traditional gingerbread house using classic gingerbread dough. The dough was prepared with flour, butter, sugar and warm spices, then rolled evenly and cut into measured pieces for the walls and roof. After baking, the pieces were cooled completely to ensure stability. Royal icing was prepared and used both for assembling the structure and for detailed piping work. I practiced piping techniques to create windows, doors, borders and decorative patterns on the house. Special attention was given to neat lines, symmetry and clean finishing. This preparation helped me improve my skills in precision, patience and decorative piping while maintaining the traditional look of a gingerbread house

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During my pastry training, I worked on a modern-style gingerbread house with a creative red theme. The gingerbread dough was prepared, rolled evenly, and cut into precise shapes for the walls and roof. After baking, all pieces were cooled properly to avoid breakage during assembly. Royal icing was used to assemble the structure and provide strong support. For decoration, red-colored icing panels were used on the roof to give a bold and modern appearance instead of the traditional brown finish. White icing was applied for borders and detailing to create contrast and a clean look. The focus of this preparation was on creativity, colour balance, neat finishing, and stable construction. This activity helped me understand modern presentation techniques, decorative planning, and how to give a contemporary twist to a classic gingerbread house.

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Mobile: 9319877080

Email: nirnaykapoor2006@gmail.com

Address: I.P. Extension, Delhi

LinkedIn Id: Nirnay Kapoor

Career Objective

Motivated and hardworking culinary professional with 18 months of hands-on

training in reputed 5-star hotels. Seeking an entry-level Commis position to

contribute my culinary skills, passion for food production, and commitment to high

standards of hospitality..

Education

 CII Institute of Hospitality – Diploma in Culinary [July 2024-January 2026]

 12th Grade – CBSE,2024

Hands-on Experience

ITC MAURYA- Delhi

Industrial Training (18 Months – Hands-on Practical Exposure)

 Gained practical experience in Indian, Continental, and Bakery kitchens.

 Assisted chefs in food preparation, cutting, chopping, marination, and plating.

 Learned kitchen operations, hygiene & safety standards.

 Exposure to bulk cooking and banquet operations.

 Developed teamwork, discipline, and time management in professional

kitchen environments.

Key Skills

 Hands-on culinary training in multiple cuisines

 Knife skills & basic cooking methods (grilling, sautéing, roasting, baking)

 Food safety, hygiene, and sanitation practices

 Ability to work under pressure & in shifts

 Team collaboration & kitchen discipline

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I worked at the live food counter at ITC Gardenia, where I gained hands-on experience in real-time food preparation while developing the confidence to interact with guests in a professional yet warm hospitality setting.

Responsible for preparing dishes live in front of guests, a role that demanded speed, precision, cleanliness, and attention to detail, while maintaining a visually organized station.

Ensured every dish was served fresh, at the perfect temperature, and with accurate taste profiles, delivering live quality control before service reached the plate.

Adapted dishes on-the-spot to guest preferences—including spice levels, ingredient modifications, and presentation requests, creating a more memorable dining experience.

Learned the art of menu storytelling, explaining dishes clearly, managing expectations, and engaging guests with a friendly, calm, and welcoming approach, even during peak hours.

Managed complete mise-en-place for the counter, ensuring all ingredients were prepped, accessible, and well-arranged, while keeping the station spotless and guest-view ready.

Upheld top-tier hygiene and grooming protocols, working in full chef’s uniform, cap, gloves, and protective gear, reflecting a strong commitment to visible cleanliness and premium service standards.

This role taught me that cooking isn’t only about technique, it’s about creating moments, reading the guest, and serving with respect and heart, which is the essence of hospitality I now carry with me.

Maintained excellent attendance and time discipline, supporting seamless counter operations and earning trust from senior chefs.

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Halloween Theme Dinner – ITC Gardenia

My team and I celebrated Halloween at ITC Gardenia, where we took full creative ownership of the event setup. None of the décor was outsourced — we designed and built every element from scratch, including pumpkin carving, bringing a handcrafted charm to a luxury hospitality space.

Led end-to-end execution of a Haunted Forest and Spooky Buffet theme, crafted using manual artistry, imagination, and attention to detail.

Transformed a premium hotel setting into a horror-chic guest experience using cobweb effects, hand-painted splatter designs, spooky lighting, themed tablecloths, and classic “BOO” and bunting décor — balancing spooky aesthetics with fine-dining elegance.

The Art of Pumpkin Carving: Carved Jack-o’-lantern pumpkins as a traditional Halloween craft, a process that required precision, safety, patience, and proper tool handling, ensuring a clean and creative final display.

Working together on tight deadlines strengthened our communication, teamwork, and creative problem-solving, while encouraging resourceful use of simple materials like paper, cloth, props, and lighting to redesign a luxury space effectively.

🕸 Fun Facts That Inspired Our Theme Approach

“BOO” began as a 19th-century expression of surprise before becoming a ghost’s signature word!

Orange symbolizes the autumn harvest, while Black reflects the transition into the darker half of the year.

Spider webs added to our theme not only for visual impact but also because in Halloween lore, seeing a spider means good luck and a loved one watching over you — a poetic touch hidden in the spooky décor.

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I've participated in the Christmas Cake Mixing Ceremony at ITC Gardenia."

• Traditional Kick-off: The ceremony serves as the official precursor to the Christmas festivities, bringing people together to prepare for the holiday season.
• The Mix: The process involves mixing a rich variety of dried fruits (such as raisins, glacé cherries, and apricots), nuts (like almonds and walnuts), and aromatic spices (cinnamon, nutmeg, and ginger).
• The Preserving Process: These ingredients are soaked in premium spirits (seen in the bottles at the front of the tub) to macerate and develop deep, complex flavors over several weeks before the cakes are actually baked.

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Completed one month of intensive training in Garde Manger, the kitchen division specializing in the preparation, storage, and presentation of cold dishes including salads, chilled appetizers, terrines, and cold meat preparations.

Contributed to salad menu development, assisting in designing offerings that balance classic foundations with modern flavor innovation.

Gained exposure to ingredient sourcing and vendor coordination, working with local suppliers to ensure freshness, premium quality, and seasonal produce selection.

Trained under expert Garde Manger chefs, developing practical skills in cold kitchen operations, workflow discipline, and station readiness.

Built hands-on expertise in salad crafting, cold appetizer execution, and cold meat preparation, while maintaining temperature control, hygiene, and storage standards.

Core Skills: Skilled in preparing fresh salads, cold appetizers, terrines, and cold meat components, with a strong understanding of clean cuts, seasoning accuracy, and chilled plating aesthetics.

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Observing a senior chef manage a Tandoor banquet kitchen during a "rush" is like watching a conductor lead an orchestra. In a high-heat, high-volume environment

1. The Power of "Mise en Place" (Preparation)

In a tandoor kitchen, this means:
• Skewering in Advance: Kebabs, tikkas, and paneer are pre-skewered and kept in the "cold zone" so they can be dropped into the tandoor immediately.
• Dough Management: Naan and Roti dough are portioned into pedas (balls) and kept under damp cloths to prevent drying, ensuring the Masti (stretch) is perfect when the rush starts.
• Par-cooking: For large banquets, items like Murg Malai Tikka might be 70% cooked and then finished in the tandoor during service to ensure they stay juicy while speeding up delivery.

2. Tandoor Temperature Control

• The Salt-Water "Splash": You may have seen them flicking salt water on the inner walls. This helps regulate the temperature and creates a "non-stick" surface for the bread.
Kitchen "Command and Control"
During a rush, the senior chef often steps away from the heat to act as the Expeditor (Aboyeur). Their role includes:

• Calling the "Checks": They call out orders clearly so every station knows exactly what is coming. They don't just say "20 Naan"; they might say, "20 Naan walking, 5 Garlic, 15 Plain!"
• The "One Voice" Policy: To avoid chaos, only the senior chef communicates with the servers. This prevents "order noise" and keeps the team focused on their specific stations.
• Standardization: They perform "spot checks" on the color of the kebabs or the char on the naan before the plate leaves the kitchen.

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Contact information:

Phone number: 8700320362

E-mail address: sachinpayasi1432@gmail.com

LinkedIn Id: Sachin payasi

An expand summary highlighting my culinary experience and course skills in presenting below:

EDUCATION:

I completed my senior secondary from Army Public School Delhi Cantt

VET by EHL professional Swiss diploma form CII

Simultaneously pursuing degree in Bachelor of Arts in tourism studies from IGNOU.

WORK EXPERIENCE

Completed 18 month of training at ITC MAURYA NEW DELHI

Training in multiple kitchens with hand of experience in the production of goods

actively work at live cooking course counters, engaging with guest willpreparing fresh dishes and maintaining presentation standards

Gained exposure to multiple kitchen department such as IRD, bakery, Indian cuisine and Continental cuisine learning core culinary skills and preparation methods.

CULINARY SKILLS

Proficient in Bakery and pastry cusine

Basic knowledge and understanding of ingredients and techniques.

Strong plating and food presentation skills, ensuring aesthetically pleasing dishes.

Familiar with kitchen safety, hygiene standards, and food handling practices.

Capable of working efficiently in Fast-paced, high-pressure kitchen environments.

Have the capability to lead and do teamwork.

PERSONAL SKILLS

Highly creative with a keen eye for detail in both food preparation and presentation.

Strong communication skills, developed through direct guest interactions at live cooking stations.

Adaptable and quick learner, able to work across various culinary departments.

Multilingual: Fluent in English, Hindi.

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• Entremets Preparation: Assisted in creating a variety of entremets for the Buffet.
• Pastry Techniques: Gained hands- on experience in advanced pastry techniques, including layering, glazing, and decorating entremets.
• Flavor Balancing: Contributed to the development of balanced flavors and textures in the entremets.
. Colaboration: Worked alongside senior chefs, learning intricate details of entremet preparation.
• Presentation: Focused on the aesthetic presentation of the entremets to enhance the dessert offerings for the brunch.
• Quality Standards: Ensured that all entremets adhered to the hotel's high standards for taste and visual appeal.

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Bakery Preparation: Assisted in preparing a variety of freshly baked goods, including bread, donuts, and Danish, croissants, cupcakes, muffins etc.

• Bread Making: Crafted different types of bread, ensuring perfect texture and flavor.
• Danish Creation: Contributed to the production of visually appealing and delicious Danish.
• Team Collaboration: Worked closely with senior chefs, learning and honing advanced baking techniques.
• Quality Assurance: Ensured all baked goods met the high standards of the hotel in both taste and presentation.

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Indian Cuisine Preparation: Assisted in preparing a variety of authentic Indian dishes for the Sunday Brunch and à la carte service.

Traditional Cooking Techniques: Gained hands-on experience in advanced Indian cooking methods, including tandoor operations, tempering (tadka), slow-cooking curries, and bread-making (naan, roti, kulcha).

Spice Balancing: Contributed to achieving balanced flavors through proper use of spices, herbs, and aromatics in various regional Indian preparations.

Regional Specialties: Learned to prepare dishes from different Indian regions, including North Indian curries, South Indian delicacies, and traditional accompaniments.

Collaboration: Worked alongside senior chefs, learning intricate details of authentic Indian recipe preparation, garnishing techniques, and traditional cooking methods.

Presentation: Focused on the aesthetic plating and presentation of Indian dishes, incorporating traditional serving styles with contemporary finishes.

Quality Standards: Ensured all dishes adhered to the hotel's high standards for authentic taste, aroma, texture, and visual appeal while maintaining consistency in preparation.

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Completed two month of intensive training at GARDE MANGER focusing on area of the kitchen responsible for preparing and storing all cold dishes, including salads, hors d'oeuvres, cold appetizers, pâtés, and terrines..

Menu Development: Assisted in creating diverse salad menus with a blend of traditional and modern flavors.

Sourcing: Worked with local suppliers to ensure the use of fresh, high-quality ingredients.

Training: Gained hands-on experience under expert chefs in garde manger

Skills: Proficient in making salads and cold meat prep and cold appetizers.

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Bakery Production: Contributed to the daily preparation of artisan baked goods, including specialty breads, pastries, donuts, croissants, cupcakes, and muffins.

Artisan Bread Production: Developed skills in mixing, proofing, and baking various bread styles while maintaining consistency in quality and appearance.

Pastry Preparation: Assisted in creating flaky danish and other layered pastries, focusing on proper lamination techniques and finishing details.

Kitchen Teamwork: Collaborated with experienced bakers and pastry chefs to expand technical knowledge and refine production methods.

Standards Compliance: Maintained strict attention to product quality, ensuring each item met establishment standards for flavor, texture, and visual appeal before service.

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:

1. contact information:

✨Phone number :9940060125

✨Email ID : rubafathima271@gmail.com

2. Education:

Diploma in Culinary professional in VET by EHL program by CII institute if hospitality

Bachelor of Food Processing and Quality control, Stella Maris College ,Chennai, Tamil Nadu

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Event:

Diwali Celebration – ITC Maurya, New Delhi

Actively participated in the Diwali celebration at ITC Maurya by assisting in the preparation and presentation of traditional Indian festive dishes.

Contributed to maintaining high standards of taste, hygiene, and presentation while supporting the culinary team during festive service.

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Pavilion Kitchen Operations: Supported daily food preparation and service in the pavilion dining area, specializing in Continental breakfast and brunch offerings.

Continental Cuisine Preparation: Assisted in preparing European-style dishes and breakfast items, including fresh breads, pastries, and traditional Continental fare.

Multi-Station Support: Rotated between various kitchen stations including baking, cold preparation, and hot breakfast service to ensure seamless pavilion operations.

Guest Service Excellence: Contributed to live cooking stations and buffet presentations, maintaining food quality and visual appeal throughout service periods.

Kitchen Coordination: Worked alongside culinary team members across different Continental kitchen sections, developing versatility in preparation techniques and service standards.

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Christmas Celebration: Participated in the festive Christmas event at ITC Maurya, celebrating the holiday season with the culinary team and guests.

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1. OVERVIEW:

A 1 week induction program organized by ITC Maurya, New Delhi

Aimed to familiarize new trainees/students with company culture, values, and operational standards.

2. OBJECTIVE :

Introduced ITC Hotels' luxury hospitality standards and customer service excellence.

*Covered company policies, brand ethos (including ITC's philosophy of Responsible Luxury and sustainability), and operational procedures.

3. PROGRAM STRUCTURE

Day 1: Introduction to ITC Limited and ITC Hotels division, including the company's mission of creating enduring value and commitment to environmental stewardship.

Day 2: Customer service training and operational insights across various departments .

Day 3: Workshops, role-plays, and team-building activities .

4. KEY TAKEAWAY:

Gained a deeper understanding of ITC Hotels' brand values, sustainability initiatives (LEED Platinum certification), and guest service principles.

Enhanced practical skills through interactive sessions and hands-on training.

5. NETWORK:

Opportunities to connect with peers, trainers, and senior management.

6. VENUE:

Held at the Nandiya garden prestigious ITC Maurya, New Delhi - a luxury hotel renowned for its world-class facilities, Indian heritage, and commitment to sustainable hospitality, providing an excellent learning environment.

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1. Contact Information

• Phone Number: +91 7795804692

• Email Address: vamshinayaka618@gmail.com

2. Work Experience

Completed 18 months (1.5+ years) of intensive culinary training at ITC Gardenia, Bangalore, gaining real-world exposure in a luxury hotel kitchen.

Bakery specialist with hands-on expertise in crafting diverse baked products, desserts, dough preparations, and large-scale banquet production.

Skilled in preparing a wide range of Tandoor and live-counter dishes, combining traditional techniques with guest-centric presentation.

Managed live counters, cooking and presenting dishes directly to guests, strengthening customer engagement, communication, and service excellence.

Rotated across multiple kitchen stations including Bakery, Continental, and In-Room Dining (IRD), mastering core culinary techniques, recipes, and operational discipline.

3. Education

Completed 12th Grade from Vijaya PU College, Bengaluru

Earned a Diploma in Culinary Arts from CII Institute of Hospitality (VET by EHL), trained under globally recognized hospitality and culinary standards by EHL (École hôtelière de Lausanne).

4. Culinary Skills

Professional proficiency in Bakery & Banquet kitchen operations, including baking, dessert creation, dough handling, and bulk production.

Strong foundation in traditional Indian flavors and cooking methods, with an ability to balance authenticity and innovation.

Advanced plating and food presentation skills, ensuring visually stunning and guest-ready dishes.

Trained in kitchen safety, food hygiene, sanitation, and high-standard food handling practices.

Demonstrated ability to perform with speed, precision, and consistency in fast-paced and high-pressure kitchen environments.

5. Personal Skills

Creative culinary thinker with exceptional attention to detail in preparation, aesthetics, and presentation.

Confident communicator with strong guest interaction and customer service skills, developed through live cooking experiences.

Highly adaptable and quick learner, capable of working seamlessly across varied culinary departments.

Multilingual: Fluent in English, Hindi, and Marathi, conversational in Marathi, ensuring effective communication in diverse teams.

Recognized for maintaining calm efficiency, teamwork, and dedication in demanding hospitality operations.

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​Cold Kitchen Operations: Executed high-volume preparation of salads, chilled appetizers, terrines, and cold meat platters, ensuring strict adherence to temperature control and food safety (HACCP) standards.

​Menu Innovation: Collaborated with the culinary team to develop seasonal salad menus, successfully blending classical techniques with modern flavor profiles.

​Supply Chain & Sourcing: Assisted in vendor relations and ingredient procurement, coordinating with local suppliers to source premium, seasonal produce and artisanal goods.

​Technical Artistry: Developed advanced skills in precision knife work, seasoning accuracy, and chilled plating aesthetics under the mentorship of senior Garde Manger chefs.

​Station Management: Maintained a disciplined workflow and "mise-en-place" readiness, consistently meeting service deadlines in a fast-paced environment.

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Advanced Mise en Place & Workflow Optimization

​Precision preparation is the foundation of speed in a Tandoor station.

​Protein Readiness: Implementing "cold zone" staging where kebabs, tikkas, and paneer are pre-skewered to allow for instantaneous loading.

​Hydration Management: Portioned pedas (dough balls) are maintained under specialized damp cloths to preserve elasticity (Masti), ensuring consistent texture for Naan and Roti.

​Strategic Par-cooking: Utilizing a two-stage cooking process for high-volume items—70% initial cook followed by a final Tandoor finish—to maximize throughput without compromising succulence.

Key Takeaways for Professional Growth

​Standardization: Even in high-pressure "rushes," consistency is non-negotiable.

​Efficiency: Every second saved in prep is a minute gained in service.

​Leadership: A chef’s value is measured by their ability to maintain calm and clarity when the temperature rises.

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​Bread & Artisan Baking: Prepared a variety of fresh breads, focusing on proper dough handling, shaping, and baking to ensure consistent texture.

​Pastry & Lamination: Assisted in the production of Danishes and croissants, focusing on the folding and layering techniques required for high-quality pastry.

​Daily Production: Scaled and baked large batches of donuts, cupcakes, muffins, and cookies to meet daily hotel demand.

​Presentation & Quality: Decorated and finished baked goods according to hotel standards, ensuring every item was visually appealing and fresh.

​Team Support: Worked under the guidance of senior pastry chefs to maintain kitchen speed, cleanliness, and food safety.

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Directed the end-to-end creative execution of a "Haunted Forest" themed dinner, emphasizing handcrafted artistry over outsourced décor. This project successfully integrated DIY craftsmanship—including manual pumpkin carving and hand-painted installations—within the sophisticated atmosphere of a premium hospitality setting.

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The holiday season at ITC Gardenia officially began with the timeless tradition of the Christmas Cake Mixing Ceremony. We gathered to combine a decadent medley of dried fruits—including raisins, glacé cherries, and apricots—with crunchy almonds, walnuts, and a fragrant blend of cinnamon, nutmeg, and ginger. The real magic happens now: these ingredients are currently soaking in premium spirits to macerate, allowing those deep, complex flavors to develop perfectly over the coming weeks before they are transformed into our holiday cakes.

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• Phone number - +919812334840

• Email address - qafiasamer2806@gmail.com

• Linkedin - https://www.linkedin.com/in/qafia-samer-656a05382?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=android_app

• Location - Banglore

EDUCATION :-

• Diploma in Culinary - CII Institute of Hospitality - July 2024 to January 2026

• Bachelor of Tourism - IGNOU - June 2024 to Ongoing

• Diploma in Nutrition & Dietetics - AAFT, Dec 2023 to Mar 2025

• 12th Grade - CBSE, 2021

WORK EXPERIENCE :-

• Exposure to bulk cooking and banquet operations Including ODC events.

• Developed teamwork, discipline, and time management in professional kitchen environments.

• Gained practical experience in Indian, Continental, Asian, Tandoor, Garde Manger, and Bakery kitchens.

• Assisted chefs in food preparations, cutting, chopping, marination, portioning, plating.

• Practiced kitchen operations, hygiene protocols, food safety standards, inventory management, cost control, and ingredient handling.

• Supported chefs in live kitchens (grill, carving, tandoor, chaat, etc.) and during à la carte and buffet service.

• Learned and applied knife skills, seasoning, cooking methods, and standard recipes while understanding kitchen hierarchy.

• Developed teamwork, discipline, punctuality, and communication through coordination with chefs, guests, and service teams.

• Strengthened guest expectation handling, food presentation, and luxury dining standards.

CULINARY SKILLS :-

• Basic food preparation and knife skills (chopping, slicing, portioning)

• Knowledge of kitchen hygiene, food safety, and sanitation standards

• Assisting senior chefs with mise en place and during service

• Ability to follow recipes, instructions, and standard kitchen procedures

• Strong teamwork, time management, and willingness to learn in a fast-paced kitchen

PERSONAL SKILLS :-

• Discipline and ability to follow instructions

• Teamwork and clear communication

• Time management and working under pressure

• Attention to detail and cleanliness

• Adaptability, patience, and eagerness to learn

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JULY - AUGUST 2024 ( Training in Garden Manger )

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JULY - AUGUST 2024 ( Training in Garden Manger )

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• Assisted the Garden Management and culinary support team in maintaining herb gardens and supplying fresh ingredients for condiments, dressings, salads, and garnishes

• Helped in preparation and presentation support for salads, cheese platters, and fruit platters during hotel operations and events

• Learned basic handling of fresh produce, herbs, and fruits while following hygiene and quality standards

• Supported daily garden upkeep including watering, pruning, harvesting, and soil maintenance

• Coordinated with kitchen staff to ensure timely availability of fresh garden produce

• Developed teamwork, attention to detail, time management, and responsibility in a luxury hotel environment

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SEPTEMBER - OCTOBER 2024 ( Training in Bakery )

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SEPTEMBER - OCTOBER 2024 ( Training in Bakery )

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• Assisted the bakery team in preparing and presenting pastries, breads, and brunch items according to hotel quality standards

• Helped in basic production of baked goods, including dough preparation, shaping, baking, and finishing

• Supported garnishing and plating of pastries and desserts for buffet and service counters

• Assisted in preparation and service of ice creams & sorbets.

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NOVEMBER - DECEMBER ( Training in Continental Kitchen )

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NOVEMBER - DECEMBER ( Training in Continental Kitchen )

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• Assisted the Continental Kitchen team in preparation of dishes such as bacon wrapped chicken, mushroom spinach stuffed polenta, and other continental items

• Helped in preparing and finishing a variety of sauces, accompaniments, and basic gravies under chef supervision

• Supported daily mise en place, ingredient preparation, and portioning for service

• Learned basic continental cooking techniques, plating standards, and flavor balancing

• Assisted senior chefs during service to ensure timely and consistent dish output

• Maintained cleanliness, food safety, and hygiene standards while working in a fast-paced luxury hotel kitchen

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Successfully completed practical culinary examinations involving food preparation and cooking, evaluated by senior chefs, with all assessments conducted smoothly and meeting required standards

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Vidhi Joshi

1. Contact Information
• Phone Number: +91 8660618431
• Email Address: vidhijoshi2426@gmail.com
• LinkedIn: Vidhi Joshi

2. Work Experience

Completed 18 months of comprehensive culinary training at ITC Gardenia, a luxury five-star property, gaining hands-on exposure to large-scale kitchen operations and fine-dining standards.

Specialized in bakery and patisserie, with expertise in preparing a wide range of baked goods, desserts, dough preparations, and high-volume banquet production.

Skilled in Tandoor and live-counter operations, delivering authentic flavors and engaging guest experiences through live cooking and personalized presentation.

Managed live cooking stations and guest interactions, enhancing communication, customer engagement, and service quality.

Gained cross-departmental experience through rotations in Bakery, Continental, developing strong technical skills, recipe knowledge, and operational discipline.

3. Education

Completed 12th Grade from Maria's day School, Howrah, West Bengal

Earned a Diploma in Culinary Arts from CII Institute of Hospitality (VET by EHL), trained under globally recognized hospitality and culinary standards by EHL (École hôtelière de Lausanne).

4. Culinary Skills

Highly proficient in bakery and banquet kitchen operations, encompassing advanced baking techniques, dessert creation, dough management, and large-scale production planning.

Deep understanding of traditional Indian flavors and cooking methodologies, with the ability to blend authenticity and innovation to craft memorable culinary experiences.

Strong expertise in modern plating and food presentation, ensuring every dish meets premium visual and taste standards.

Well-trained in kitchen safety, food hygiene, and sanitation protocols, adhering to the highest levels of quality and compliance in all culinary processes.

Proven ability to maintain speed, precision, and consistency under high-pressure environments, while upholding excellence in both flavor and presentation.

5. Personal Skills

Creative culinary thinker with exceptional attention to detail in preparation, aesthetics, and presentation.

Confident communicator with strong guest interaction and customer service skills, developed through live cooking experiences.

Highly adaptable and quick learner, capable of working seamlessly across varied culinary departments.

Multilingual: Fluent in English, Hindi, and Bengali, ensuring effective communication in diverse teams.

Recognized for maintaining calm efficiency, teamwork, and dedication and leadership qualities in demanding hospitality operations.

6. Achievements
• Rising Star of the Month – October 2024
Honored for delivering exceptional culinary performance, consistent quality output, and strong execution across kitchen operations at ITC Gardenia. This recognition was awarded for showcasing professional discipline, outstanding conduct, strict adherence to protocols, and a high level of dedication to learning and growth. Appreciated by senior chefs and kitchen leadership for maintaining composure in high-pressure environments, proactive teamwork, and reliability in live guest interactions.

• Class Representative of my batch for 1 year

• Also received appreciation cards from GM and L&D HOD for my contribution in Hotel.

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Culinary Artistry: Contributed to the creation of an exquisite range of entremets for buffet and brunch presentations, adding both elegance and innovation to the dessert table.

Refined Pastry Techniques: Mastered advanced pastry skills such as precise layering, mirror glazing, and artistic decoration, bringing professional finesse to each creation.

Flavor Harmony: Collaborated in developing desserts with balanced flavors and textures, blending rich indulgence with delicate lightness.

Collaborative Excellence: Worked alongside expert pastry chefs, learning the finer nuances of entremet design, production flow, and execution in a five-star kitchen environment.

Elegant Presentation: Focused on visual storytelling through dessert design, ensuring every piece looked as captivating as it tasted.

Commitment to Perfection: Upheld the highest standards of quality, ensuring that every entremet showcased precision, creativity, and impeccable hotel craftsmanship.

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Highly proficient in bakery and banquet kitchen operations, encompassing advanced baking techniques, dessert creation, dough management, and large-scale production planning.

Deep understanding of traditional Indian flavors and cooking methodologies, with the ability to blend authenticity and innovation to craft memorable culinary experiences.

Strong expertise in modern plating and food presentation, ensuring every dish meets premium visual and taste standards.

Well-trained in kitchen safety, food hygiene, and sanitation protocols, adhering to the highest levels of quality and compliance in all culinary processes.

Proven ability to maintain speed, precision, and consistency under high-pressure environments, while upholding excellence in both flavor and presentation.

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Bakery Preparation Experience

Assisted in the preparation of a diverse range of freshly baked products, including artisan breads, donuts, Danish pastries, croissants, cupcakes, muffins, and other signature items.

Supported the bread-making process, focusing on achieving ideal texture, flavor balance, and consistency across batches.

Contributed to the creation of exquisite Danish pastries, emphasizing attractive presentation and refined taste.

Collaborated closely with senior chefs to master advanced baking techniques, dough handling, and production efficiency.

Maintained strict quality standards to ensure every baked item reflected the hotel’s commitment to excellence in taste, texture, and visual appeal.

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Helped to make and decorate the designated area catered for Halloween this year.

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Here's an expanded version with more details about my culinary experience and skills :

1.Contact number

Phone number: 8808544063

Email address: shakshisingh2911@gmail.com

LinkedIn: Shakshi singh

2. Work experience

Completed 18 months of job training at Hyatt Regency Lucknow.

Specialized in Bakery and Pastry section with hands-on experience in preparing a variety of desserts.

Worked at the live counter, preparing and presenting dishes directly to guests, enhancing customer interaction skills.

Gained exposure to different kitchen stations, including continental cuisine, Indian dishes, learning essential techniques and recipes.

3.Education

Completed 12th grade from Kendriya Vidyalaya,Sitapur.

Diploma in Culinary Arts from CII Institute of Hospitality, VET by EHL.

4.Culinary skills

Proficient in Bakery section.

Basic knowledge with an understanding of traditional flavours and cooking methods.

Strong plating and food presentation skills, ensuring aesthetically pleasing desserts.

Familiar with kitchen safety, hygiene standards, and food handling practices.

Capable of working efficiently in fast-paced, high pressure kitchen environments.

5.Personal Skills

Highly creative with a keen eye for detail in both food preparation and presentation.

Strong communication skills, developed through direct guest interactions at live cooking stations.

Adaptable and quick learner , able to work across various culinary departments.

Fluent in English and Hindi.

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MOHAMMAD FURQAN SIDDIQUIContinental & Garde Manger 

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MOHAMMAD FURQAN SIDDIQUIContinental & Garde Manger 

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MOHAMMAD FURQAN SIDDIQUI
Continental & Garde Manger | Commis Chef

👨‍🍳 About Me

I am a passionate culinary professional specializing in Continental and Garde Manger cuisine. I have completed my Diploma in Culinary and gained practical training in a professional hotel kitchen. I enjoy preparing fresh salads, cold kitchen items, and maintaining high standards of hygiene, discipline, and teamwork. My goal is to grow in the hospitality industry and become a skilled professional chef.

🎯 Career Objective

To secure a position in the Garde Manger or Continental kitchen where I can use my culinary knowledge, creativity, and skills to contribute to high-quality food production and hospitality standards.

🧑‍🍳 Professional Experience

Industrial Training – Hyatt Regency, Lucknow (18 Months)

Worked in Continental & Garde Manger kitchen

Assisted chefs in cutting, chopping, marination, and plating

Experience in cold kitchen, buffet setup, and live counters

Followed hygiene, sanitation, and food safety standards

Assisted in menu trials and bulk cooking

Developed teamwork, discipline, and time management

🎓 Education

Diploma in Culinary – CII Institute of Hospitality (July 2024 – Jan 2026)
12th Grade – UP Board (2023–24)

🔪 Skills

Garde Manger & Continental food preparation

Knife skills & basic cooking methods (grilling, sautéing, roasting, baking)

Salad & cold kitchen specialization

Food safety, hygiene & sanitation

Buffet setup & food presentation

Teamwork & kitchen discipline

Ability to work under pressure

🌐 Languages

Hindi | English | Urdu

📍 Personal Details

Date of Birth: 07 April 2006
Nationality: Indian
Location: Uttar Pradesh, India

📞 Contact

Phone: +91 9455552644
Email: cheffurqan08@gmail.com
LinkedIn: https://www.linkedin.com/in/chef-furqan-187513326/

⭐ Strengths

Hardworking & disciplined

Quick learner

Passionate about cooking

Positive attitude

Team player

🍽️ Special Interest

Salads | Cold Kitchen | Plating | Continental Cuisine | Buffet Presentation

Thank You for Visiting My Portfolio

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1. Contact information

Mobile number:- +91 9667005440

Email address:- nirmalcr2006@gmail.com

2. Work Experience

•)Completed One and a half year job training at Andaz Delhi by Hyatt.

•) Specialized in continental kitchen with proficiency in Italian and French cuisines.

•) Worked regularly at live counters, preparing and presenting dishes for guests, gaining extremely good customer interaction skills.

3.Education.

•) Completed 12th grade from Kerala School Rk Puram

•) Diploma in culinary arts from CII Institute of Hospitality, VET by EHL

4.Culinary Skills

•)Proficiency in Continental kitchen.

•)Platings and presentation skills.

•) Knowledge and familiarity with kitchen safety, hygiene standards and food handling practices.

•)Capable of handling high pressure kitchen environment with excellent team work.

5.Personal Skills

•)Strong knife skills and kitchen discipline.

•)Knowledge of Italian and French cuisines.

•) Understanding of mise en place and workflow

•) Basic Pastry and dessert preparations.

•) Fundamental Butchery skills.

•) Strong communication skills, developed through direct guest interactions.

•)Adaptable and quick learner, capable of working across multiple culinary departments.

•) Multilingual:- Fluent in English, Hindi and Malayalam.

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Introduction to professional kitchen hierarchy and hygiene

Identification of vegetables and storage methods

Basic knife handling and safety

Practice of basic cuts: slice, chop, dice

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Advanced vegetable cuts: julienne, brunoise, batonnet, paysanne

Peeling, trimming, and portion control

Blanching and refreshing vegetables

Speed and accuracy improvement

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Introduction to continental kitchen layout and equipment

Stocks: vegetable, chicken, and basic brown stock

Basic sauces (béchamel, velouté)

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Mother sauces and derivatives

Basic soups: cream and clear soups

Kitchen coordination and teamwork

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Introduction to Mise en Place (MIZA)

Preparation planning and time management

Pre-service setup and organization

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Pizza basics: dough preparation and fermentation

Sauce preparation and toppings

Baking techniques and temperature control

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Advanced pizza varieties

Wood-fired and deck oven knowledge

Plating and portioning

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Pasta basics: fresh pasta dough

Shaping and cutting pasta

Simple pasta sauces (tomato, aglio e olio)

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Stuffed pasta: ravioli, tortellini

Cream-based and cheese-based sauces

Pasta cooking techniques and seasoning

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Italian main courses

Risotto basics and variations

Italian herbs and ingredients

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French cuisine basics

Classic French sauces

Cooking methods: sautéing, roasting, braising

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French starters and main courses

Omelettes, quiches, gratins

Flavor balancing and plating

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Continental breakfast items

Eggs, pancakes, waffles

Buffet setup and service coordination

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Advanced continental dishes

Menu planning basics

Cost awareness and portion control

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Live service exposure

Handling service pressure

Quality and consistency maintenance

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Revision of Italian and French dishes

Independent dish execution

Feedback implementation and skill refinement

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Introduction to pastry kitchen hygiene

Basic desserts: custards, mousses, puddings

Simple cakes and sponge basics

Plating and presentation of desserts

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Introduction to meat cuts and safety

Identification of poultry, meat, and fish cuts

Basic deboning and portioning

Storage, labeling, and yield understanding