Abhinav SinghMob: +919610484820

Email: abhi.ist0522@gmail.com

Objective

To work in a quality driven environment this actively involves in standardizing various processes across the organization, besides allowing me to use my skills and experience

Profile Summary

A young, dynamic and result oriented BHM Graduate with more than 3.2 years of experience in bakery, pastry and chocolates; a persuasive communicator having excellent relationship management skills

Good at learning new technologies. I also have the ability to work both in independent and collaborative milieu;

Proven capability in tackling the bakery and pastry department in absence of HOD Skilled team player with proven ability to lead and motivate teams to maximize

productivity Core Competencies

Food hygiene regulation Kitchen supervision Health and safety, fire procedure, first aid Quick thinking, adaptable, tenacious, credible, cooperative, approachable,

sensible Ability to quickly identify and resolve problems Able to work overtime at short notice if required Friendly personality with a ‘can do’ attitude Manage High quality of breads and pastries.

Professional Experience

Taj Lake Palace, D.C.D.P. (Demi Chef De partie) - Since Feb’14Responsibilities:

Responsible for Overall production in bakery and pastry Taking care of putting requisition and using ingredients in a best possible way. Knowledge of International cakes and pastries. Responsible for making and implementing Different countries bread Tactfully handling of guest feedbacks. Making sure that meals are prepared and presented on time. Responsible for all documentations related to audit. Menu planning for brunch, buffet and special events.

Ensuring the quality of products. Responsible for Training of commis staff. Taking chocolate and marzipan session of guest according to the standard of

Taj Lake Palace.

Highlights: Got opportunity to learn work under executive pastry chef of Taj Mahal Palace

Tower, Mumbai during cross exposure training. Got an opportunity to work as a grand opening team of Vivanta by Ta,j

Dwarka, Delhi

Hyatt, Bangalore, (Commis) Jun’ 12 – Jan’ 14Responsibilities:

Production in bread’s and pastry section Assisting supervisor in putting buffet and brunch Cleaning and maintaining proper hygiene in bakery and pastry department. Following instructions of pastry chef. Learning to make new products under proper supervision and guidance.

Radission, Hotels, (Delhi), (Industrial trainee) Jul’10- Oct’10.

Worked in all the core department of hotel as an industrial trainee for 14 weeks.

Educational

Bachelor of Hotel Management from IHM, Bhubaneswar, 2009 to 2012 XIIth From Colvin Taluquadars School, from Lucknow, 2007-2008 Xth From Colvin Taluquadars School, from Lucknow, in 2006.

Achievements

Awarded ‘Certificate from Radission Hotel for best service in banquet during the Industrial Training

Awarded ‘Certificate from Radission Hotel for 100% attendance during Industrial Training

Got appreciation from HOD for different good work done during my job.

Personal Details

Date of Birth: 8th June, 1989

Mailing Address: D-38, Nirala Nagar, Crossing, Lucknow- 226020Languages Known: English and HindiPassport Status: AvailableReferences: Available upon request

(Abhinav Singh)