CURRICULUMVITAE

PERSONAL DETAILS
Name                           :   Kunal Kathpalia

Residential Address    :   D-149 jhilmil colony near vivek vihar police station, Delhi, INDIA.

Mobile                         : +91-9711504113

Email                           :   [email protected]

Date of Birth               :  September11.1993

Marital Status              : Unmarried

Nationality                  : Indian

CAREER SUMMARY
As a chef I have had professional experience in Hotels and have culinary training and knowledge in Bakery and Pastry. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavors while being careful not to compromise the freshness and originality of the food I prepare.
I am great at following orders and working as part of a team, but can also step up to the plate to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry would make me the perfect chef for the Organization

CAREER ACHIEVEMENTS
23rd january 2015 to 31stth january.2017 as a {commis}

At “the Oberoi Udaivilas Udaipur, India

RESPONSIBILITIES

·         Prepares work checklist and organizes workstations for each shift, maintaining high levels of productivity and sanitation at all times.

·         Provides value added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations

·         Keep work area at all times in hygienic conditions according to the rules set by organization

·         Control food pilferages &food cost in my section

·         Determine how food should be presented and create food decorative display.

·         Ensure the highest standards and consistent quality in the daily preparation and keep the area clean

·         Communicates effectively with customers, co-workers and supervisors

Demonstrates recipe knowledge with making suggestions to improve quality and eliminate waste.
·         Work according to the menu specifications and maintain standard recipe.

·         Preparing Mis en place for operation

·         Performs other duties as required to provide Yes I Can! service and teamwork

·         Maintain proper heath, hygiene and safety standards

·         To follow the Standards and Procedures for the kitchen.

1stfebuary. 2017to 19th September 2017{Chef de –partie}

At THE OBEROI UDAIVILAS Udaipur in bakery, India.

RESPONSIBILITIES

Maintain high standards of kitchen hygiene in accordance with HACCP guidelines
Achieve consistency in food preparation in accordance with approved recipes
Participate in creativity exercises such as new menu concepts and demonstrate ongoing professional development in all aspects of the hot section.
·         Consults with executives regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.

·         Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.

·         Observe the Company’s occupational health and safety, fire and emergency and life safety systems procedures.

·         Preparing balance diet dishes like sugar free desserts, gluten free desserts and pastries, lactose free desserts etc.

25th October. 2017 to 19th October. 2018 {Sr Chef de –partie}

At THE FLOUR WORKS, Restaurant in Pune.

RESPONSIBILITIES

Maintain high standards of kitchen hygiene in accordance with HACCP guidelines
Achieve consistency in food preparation in accordance with approved recipes
Participate in creativity exercises such as new menu concepts and demonstrate ongoing professional development in all aspects of the hot section.
·         Consults with executives regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels

·         Preparing balance diet dishes like sugar free desserts, gluten free desserts and pastries, lactose free desserts etc.

·         Prepares work checklist and organizes workstations for each shift, maintaining high levels of productivity and sanitation at all times

·         Keep work area at all times in hygienic conditions according to the rules set by organization

·         Control food pilferages &food cost in my section

·         Determine how food should be presented and create food decorative display.

·         Ensure the highest standards and consistent quality in the daily preparation and keep the area clean

·         To follow the Standards and Procedures for the kitchen.

20th October. 2018 to 28th of FEBURY 2019 {Chef de Partie}

At BAAR BAAR, Restaurant in Delhi with CHEF SUJAN SARKAR

Responsibilities

Achieve consistency in food preparation in accordance with approved recipes
Participate in creativity exercises such as new menu concepts and demonstrate ongoing professional development in all aspects of the hot section.
·         Consults with executives regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.

·         Preparing balance diet dishes like sugar free desserts, gluten free desserts and pastries, lactose free desserts etc.

·         Control food pilferages &food cost in my section

·         Determine how food should be presented and create food decorative display

·         Prepares work checklist and organizes workstations for each shift, maintaining high levels of productivity and sanitation at all times

·         Ensure the highest standards and consistent quality in the daily preparation and keep the area clean

·         To follow the Standards and Procedures for the kitchen.

TRANSFERRED TO ROOH (CHEF SUJAN SARKAR)

01ST MARCH. 2019 to Till Present {Chef de Partie}

At ROOH, Restaurant in Delhi with CHEF SUJAN SARKAR

Responsibilities

·         Prepares work checklist and organizes workstations for each shift, maintaining high levels of productivity and sanitation at all times

·         Ensure the highest standards and consistent quality in the daily preparation and keep the area clean

·         To follow the Standards and Procedures for the kitchen.

·         Control food pilferages &food cost in my section

Maintain high standards of kitchen hygiene in accordance with HACCP guidelines
Achieve consistency in food preparation in accordance with approved recipes
Participate in creativity exercises such as new menu concepts and demonstrate ongoing professional development in all aspects of the hot section.
 

INDUSTRIAL TRAINING

§  UNDERWENT 15 days Cross Exposure Training at THE OBEROI GURGAON.

§  Twenty Two weeks industrial training at KEMPINSKI AMBIENCE HOTEL (June 2013 to November 2013).  Worked in all four major departments of the hotel.

§  Twenty Eight days Vocational Training from KEMPINSKI AMBIENCE HOTEL, New Dehi

.

§  Certificate Course in PATISSERIEE under Perfect Cookery Classes, Delhi.

ACADEMIC ACHIEVEMENTS
§  Uttarakhand Technical University, Amrapali Institute of Hotel Management         Aug 2015

Bachelors in Hotel Management & Catering Technology

§  AISSCE,Vidya Bharati school, Ghaziabad                                                                                May 2011

§  AISSE,  Greenway Modern school, Delhi                                                                                May 2009

KEY SKILL
·         Communication

Ø     Fluent communication in English, Hindi .

·         Teamwork

Ø     I believe in MORE WE AND LESS ME.

·         Problem Solving

Ø     Always looking forward to accept challenges in work.

ADDITIONAL SKILLS, EXPERIENCE, AWARDS
Technical skills:

Ø  Internet suffering.

Ø  Computer Basic.

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Achievements:

Ø  Participated in FIRST RESPONDER WORKSHOP at THE Oberoi Udaivilas, Udaipur.

Ø  Nominated as best employee of the month in August.

PASSPORT INFORMATION
Passport No.                  :                  P1475379

Date of Issue                 :                  05/04/2016

Date of Expire        :                        04/04/2026

Place of Issue                :                  DELHI

Date:  15/02/2020

Place: DELHI                                       (KUNAL KATHPALIA)