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CURRICLUM VITAE

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CURRICLUM VITAE

  1. 1. CURRICLUM VITAE POST APPLIED FOR: Chef PERSONAL SUMMARY: AREAS OF EXPERTIS:  KitchenmanagementBanquetsplanningmenusfoodpreparationspecial eventsroomservicesoutdoor cateringfoodplanning&productioncostcontrol wastage control.  A hardworking,pro active Sous Chef withanupbeatandpositive attitude,who ispassionateaboutfood and quality,possessingexcellent organization skills.  Highly efficientand methodical withagoodeye fordetail.  Havinga good teamspirit.Deadline orientatedandable toefficientlymanage kitchenoperationsand alsosupervise staff,fullyaware of health&safetyissuesandcomplaintswiththe regulatory requirementsforfoodHandlingsanitationandcleanliness.  Readyand qualifiedforthe nextstage ina successful careerandcurrentlylookingforasuitable Chef positionwithaambitious&excitingcompany.  Jobresponsible forthe smooth efficientrunningof the kitchenincludingitsroutine operationsfood preparationandproductionaswell assupervisingkitchenstaff.all inaccordingtothe standards required DutiesKey role:  Assistingwiththe preparationof all foodsrequiredforvisitors andguests.Keepingall workingareas surfacescleanandtidy.ensuringthatall foodsare producedina safe andhygienicmanneratall times.  Making sure mealspreparedandpresentedontime Responsible forcompletingall auditandquality standardsDocumentation.  Cookingfreshfoodina high volume EnvironmentEnsuringthatbrandstandardsare maintained.  InvolvedinCateringforlarge conferencesandBanquets.Dealingwithanyemployee issuesand queries makingsure stockcontrol androtationproceduresare implemented.  Assistingwiththe trainingmanagementanddevelopmentof catering staff. Key Skillsand Competencies: o Havingfinancial control of the kitchenfriendlypersonalitywithacan do attitudes,previousExperience as a HeadChef , SousChief juniorSous Chef. Chef de parties. o Abilitytoquicklyidentifyandresolveproblems. Able toworkextrahoursat shortnotice if required .Ensuringthatall HACCAPreportsare maintainedand monitored. Job skills:  Continental cuisine,Indiancuisine,Chinese cuisine,Japanesecuisine, Italiancuisine,Arabiccuisine, Saladsand ColdCuts, Dessert,andspecialistinContinental &Chinese Cuisine.
  2. 2. Job History: WorkingExperience 20years,  CurrentlyworkinginJironi Hotel &Resortasan executive Chef AssamIndiafrom-January 2016 still date,  KeyRole,takingcare of Mainkitchen,Banquet,Roomservice,VIP,fuctionwithstuff strenghtbeing45.  ProvidingleadershipMotivationandDirectionandplannedmenu&Monitoredmeal production.  WorkedinRedisgroupof companyBua sugar Nigeriaasa Chef from04-12-2014 to 26-12-2015.  WorkedinEcolog International Company BasrainIraq from22-09-2013 to 14-10 -2014 as a HeadChef.  Workedwithsupreme foodservice companyinKabul AfghanistanNatoHeadquarterasa HeadChef from 19-03-2005 to 12-12-2012.  WorkedinWASCOCateringCompany Muscat Oman as a Chief cookfrom16-12-2003 to 18-08-2004.  WorkedinDubai AirportHotel as a Sous Chef Main (HotKitchen) KeyRole take care of Banquettwo Coffee shop Name isGozogardenfoodservingMediterraneancuisine&seatingcapacity160, othersone Name isEK Wing onlyforEmirates flightspassengerBusiness&ecomnicclass,seatingcapacity 350, from 27-10-1997 to 20-08-2003.  WorkedwithspinneyscateringcompanyinAbudhabi UAEasa seniorChef from25-10-1985 to 15-11- 1995. CERTIFICATION COURSE: Elementary FoodHygiene,foodsafety,foodhandlercourse successfullycompletedinDubai passingyear1999 to 2001.(CPD) continue professional Developmentfoodhygienefoodsafety course module level1,2,3,4,completed in2012 by the Supreme foodservice company. Culinaryartstrainingcompletebythe Airporthotel Dubai from Jan,1998 to March 1999, and foodcompetitionparticipatedcertification isawardedbythe Associationof the EmiratesCulinaryGuildformainCourse presentationatmini plate Salon Culinarieon1998 Dubai.Andemployee of the monthaward achievementinBritishEmbassyKabul February2008.by the Supreme foodservice Catering Department. ACADEMIC QUALIFICATION:12TH Standard,1972 to 1981, ST LouisHIGH SCHOOL,KrishnagarNadia, WB INDIA. Technical Qualification: Diplomain Hotel managementbythe Meridianschool of hotel managementKolkata India,Passingyear1982.food production&pattisserie (T) andfoodproduction&pattisserie (P) PASSPORT DETAILS: PASSPORT NO-Z2453994, DATE OF ISSUE-14/02/2013 DATE OF EXPIRY-13-02-2023 PLACE OFISSUE-KOLKATA, PERSONAL INFORMATION:  NAME : PAUL ROZARIO  FATHER’SNAME : JACOBROZARIO  DATE OF BIRTH : 03-01-1969  NATIONALITY : INDIAN  RELIGION : CHRISTIAN
  3. 3.  SEX : MALE  MARITAL STATUS : MARRIED  LANGUAGES KNOWN : BENGALI,ENGLISH,&HINDI,  HOME ADDRESS : VILL & POST- BEGOPARA,RANAGHAT,DIST-NADIA,WEST- BENGAL, PIN-741256, INDIA,.  CONTACTNO : +91-7602362128  Email Id : paulrozario2007@yahoo.co.in ,Paulrozario20112@gmail.com  SKYPE ID : PAUL.ROZARIO3 Declaration: The above mentioned statementsare true andcorrect according to the bestof my knowledge belief.

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