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ANKIT SHARMA
S/O Mr. satish Kumar Sharma
Vill:-Dughiar, P.O. Sohari
Tehsil: - Barsar, Distt Hamirpur
(H.P.) -174311
Mob No. +960-9695510
E-mail: sharma_ankit1988@yahoo.co.in
CAREER OBJECTIVE
To enhance my knowledge and skills about Cookery. To work in a challenging and dynamic
environment with the best of my knowledge and team spirit for the betterment of organization.
ACADEMIC QUALIFICATIONS
DEGREE UNIVERSITY INSTITUTE YEARS
Bachelor of hotel
management
B.A
Sikkim Manipal
University
H.P. University
Hot Millions Inst. Of
Hotel Management
B.B.N. Collage
Chakmoh
2009
2010
10 + 2 H.P. Board Govt.Sr.Sec.School
Bijhar
2005
Matriculation H.P. Board Govt. High School
Sohari
2003
KEY SKILLS
• Working in western hot kitchen and Western cold section ,
• Good in fine dining and A’ La Carte
• knowledge of Indian cuisine
• Knowledge of Microsoft office
• Done level 2 food safety course in August 2014 – FSA
• Done level 2 HACCP IN January 2015- FSA
• Done FSMS ( Food Safety And Management systems ) in feb. 2016
JOB EXPERIENCE
Anantara Dhigu & Veli Resort & Spa , Maldives
Commi Chef dhigu-maldives.anantara.com
May 2015 – present
Responsibilities
• Keep food cost under control by minimizing the wastage of materials, proper ordering of dry
and perishables items.
• Preparing and the basic mise en place.
• Preparing and presenting main courses for the restaurant..
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Responsible for food temperature, walk In temperature, Defrosting temperature and need to
maintain all these records.
• Responsible for portion control and making sure that the standard recipes are followed.
• Assist chef in preparing menu-engineering report.
Zithali Spa and resort , Maldives www.zitahlikudafunafaru.com/
Commi-1
July 2014 – april 2015
Responsibilities
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Preparing and the basic mise en place.
• Preparing and presenting main courses for the restaurant..
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Responsible for food temperature, walk In temperature, Defrosting temperature and need to
maintain all these records.
• Responsible for portion control and making sure that the standard recipes are followed.
• Assist chef in preparing menu-engineering report.
The Oberoi cecil, shimla http://www.oberoihotels.com/hotels-in-shimla-cecil/
Commi
2nd
April 2012 – june2014
Responsibilities
• Preparing and the basic mise en place.
• Preparing and presenting main courses for the restaurant.
• Receiving supplies under the supervision of Chef de partie.
• Responsible for taking care of the dry store and inform Chef de Partie about the
requirements.
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Assist chef in preparing menu-engineering report.
• Attend all the training classes of food safety and hygiene.
Clarks inn and suits http://www.clarksinn.in/
Commi-3
Sep 2010 – march 2012
Responsibilities
• Keep food cost under control by minimizing the wastage of materials, proper ordering and
making sure that the standard recipes are followed.
• Preparing and the basic mise en place.
• Preparing and presenting main courses for the restaurant..
• Responsible for maintaining proper hygiene and sanitation in assigned area.
• Attend all the classes of HACCP, food handling, safety and other training classes related to
food and beverage.
• Responsible for taking care of the dry store and inform Chef de Partie about the
requirements.
AWARD
• Best Training Award By Majestic Park Plaza –Ludhiana
• Spotlight by The Oberoi Cecil – shimla
• Bronze Medal in International Culinary Competition (FHAM 2016) in Maldives
THE OBEROI GROUP
HOTEL TRAINING WORKSHOP
• Upselling , Suggestive Selling & Stress Management
• Personal Development Planning
• Comfort Food
COMPUTER COURSE - NIIT
• MS Office
• Internet
TRAINING UNDERTAKEN
Three Months Industrial Training from “TAJSATS Air Catering” – New Delhi
Job Work:-
o 90 days in F & B Production (Cold Kitchen)
Six Months Industrial Training from “Majestic park plaza A SOROVER hotel Ludhiana”
Job work:-
o F & B Production (Continental hot Kitchen)
PERSONAL DETAILS
• Gender - Male
• Date of Birth - 17th
Aug, 1988
• Marital Status - Single
• Language known - English & Hindi
• Passport no. – G8140134
STRENGTH
• Working in a Team and friendly with the people.
• Love to work in different cuisine and different sections of the kitchen.
• Ability to work under pressure
• Positive Attitude.
INTEREST
• Cooking.
• Love Music .
• Playing cricket.
Reference
Chef de Cuisine Nitin Sharma
Hamilton Princess (Fairmont), Bermuda
E-mail id :- nitin_1312@yahoo.co.in
E-mail id :- nitin_11312@yahoo.co.in
Sous chef uttam sajwan
Vivanta by Taj Fisherman's Cove Chennai , india
Mob. No. +918122074305
E-mail id :- uttamsinghsajwan@hotmail.com
Sous chef tapan sahoo
Taj Hotel & Resort Chandigarh , india
Mob. No. +918288020533
E-mail id :- tapan_sahoo2001@rediffmail.com
I here by declare that the above information provided is correct to
the best of my knowledge.
Date:_____________
Place:_____________
(ANKIT SHARMA)

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ankit sharma

  • 1. ANKIT SHARMA S/O Mr. satish Kumar Sharma Vill:-Dughiar, P.O. Sohari Tehsil: - Barsar, Distt Hamirpur (H.P.) -174311 Mob No. +960-9695510 E-mail: sharma_ankit1988@yahoo.co.in CAREER OBJECTIVE To enhance my knowledge and skills about Cookery. To work in a challenging and dynamic environment with the best of my knowledge and team spirit for the betterment of organization. ACADEMIC QUALIFICATIONS DEGREE UNIVERSITY INSTITUTE YEARS Bachelor of hotel management B.A Sikkim Manipal University H.P. University Hot Millions Inst. Of Hotel Management B.B.N. Collage Chakmoh 2009 2010 10 + 2 H.P. Board Govt.Sr.Sec.School Bijhar 2005 Matriculation H.P. Board Govt. High School Sohari 2003 KEY SKILLS • Working in western hot kitchen and Western cold section , • Good in fine dining and A’ La Carte • knowledge of Indian cuisine • Knowledge of Microsoft office • Done level 2 food safety course in August 2014 – FSA • Done level 2 HACCP IN January 2015- FSA • Done FSMS ( Food Safety And Management systems ) in feb. 2016 JOB EXPERIENCE Anantara Dhigu & Veli Resort & Spa , Maldives Commi Chef dhigu-maldives.anantara.com May 2015 – present Responsibilities • Keep food cost under control by minimizing the wastage of materials, proper ordering of dry and perishables items. • Preparing and the basic mise en place.
  • 2. • Preparing and presenting main courses for the restaurant.. • Responsible for maintaining proper hygiene and sanitation in assigned area. • Responsible for food temperature, walk In temperature, Defrosting temperature and need to maintain all these records. • Responsible for portion control and making sure that the standard recipes are followed. • Assist chef in preparing menu-engineering report. Zithali Spa and resort , Maldives www.zitahlikudafunafaru.com/ Commi-1 July 2014 – april 2015 Responsibilities • Responsible for maintaining proper hygiene and sanitation in assigned area. • Preparing and the basic mise en place. • Preparing and presenting main courses for the restaurant.. • Responsible for maintaining proper hygiene and sanitation in assigned area. • Responsible for food temperature, walk In temperature, Defrosting temperature and need to maintain all these records. • Responsible for portion control and making sure that the standard recipes are followed. • Assist chef in preparing menu-engineering report. The Oberoi cecil, shimla http://www.oberoihotels.com/hotels-in-shimla-cecil/ Commi 2nd April 2012 – june2014 Responsibilities • Preparing and the basic mise en place. • Preparing and presenting main courses for the restaurant. • Receiving supplies under the supervision of Chef de partie. • Responsible for taking care of the dry store and inform Chef de Partie about the requirements. • Responsible for maintaining proper hygiene and sanitation in assigned area. • Assist chef in preparing menu-engineering report. • Attend all the training classes of food safety and hygiene. Clarks inn and suits http://www.clarksinn.in/ Commi-3 Sep 2010 – march 2012 Responsibilities • Keep food cost under control by minimizing the wastage of materials, proper ordering and making sure that the standard recipes are followed. • Preparing and the basic mise en place. • Preparing and presenting main courses for the restaurant..
  • 3. • Responsible for maintaining proper hygiene and sanitation in assigned area. • Attend all the classes of HACCP, food handling, safety and other training classes related to food and beverage. • Responsible for taking care of the dry store and inform Chef de Partie about the requirements. AWARD • Best Training Award By Majestic Park Plaza –Ludhiana • Spotlight by The Oberoi Cecil – shimla • Bronze Medal in International Culinary Competition (FHAM 2016) in Maldives THE OBEROI GROUP HOTEL TRAINING WORKSHOP • Upselling , Suggestive Selling & Stress Management • Personal Development Planning • Comfort Food COMPUTER COURSE - NIIT • MS Office • Internet TRAINING UNDERTAKEN Three Months Industrial Training from “TAJSATS Air Catering” – New Delhi Job Work:- o 90 days in F & B Production (Cold Kitchen) Six Months Industrial Training from “Majestic park plaza A SOROVER hotel Ludhiana” Job work:- o F & B Production (Continental hot Kitchen) PERSONAL DETAILS • Gender - Male • Date of Birth - 17th Aug, 1988 • Marital Status - Single • Language known - English & Hindi • Passport no. – G8140134 STRENGTH • Working in a Team and friendly with the people. • Love to work in different cuisine and different sections of the kitchen. • Ability to work under pressure • Positive Attitude. INTEREST
  • 4. • Cooking. • Love Music . • Playing cricket. Reference Chef de Cuisine Nitin Sharma Hamilton Princess (Fairmont), Bermuda E-mail id :- nitin_1312@yahoo.co.in E-mail id :- nitin_11312@yahoo.co.in Sous chef uttam sajwan Vivanta by Taj Fisherman's Cove Chennai , india Mob. No. +918122074305 E-mail id :- uttamsinghsajwan@hotmail.com Sous chef tapan sahoo Taj Hotel & Resort Chandigarh , india Mob. No. +918288020533 E-mail id :- tapan_sahoo2001@rediffmail.com I here by declare that the above information provided is correct to the best of my knowledge. Date:_____________ Place:_____________ (ANKIT SHARMA)