CURRICULUM-VITAE

SHIV CHANDRA JOSHIIntroductionI have been working with the hospitality industry form the past 14 years including 3 year apprentices from Grand Hyatt New Delhi and have thoroughly enjoyed my responsibilities and opportunities to provide exemplary customer service. My experiences have made me very confident in dealing with people from

family groups to the business sector and I am perceptive to their wants and needs. I have learnt to differences. My experience of working in a diverse range of hospitality establishments has given me the abilities to cope with irregular work shifts, long hours and to work at a fast pace in a busy environment. Cold continental foods to enhance any dining experience My western back ground gives me an awareness of the importance of a wholesome and healthy selection of dishes, which are appealing to the eye and the palate. I am adaptable and have good problem solving abilities. My technical skills and extensive repertoire enable me to create high quality products. I have often an achieved this in challenging situations and in environments with limited resources.

Employment History

29 th Sep 2015 to till date Lite Bite Mumbai International Airport Position: Executive Sous Chef Fully operational food outlet such as Panjab Grill, Zambar, asia seven, fresc co, Baker Street, Street foods by Panjab Grill, Naashto, and three international Brand Subway, Kfc, Pizza Hut. Which all served under Lite bite foods. Team of 60 chef doing a great job with challenge with airport daily challenge.

Job responsibilitiesResponsible for the staff must follow the HACCP Guidelines all the time.Responsible for maintaining food quality and standard in the all kitchens and ensuring guests satisfaction. To ensure there is motivation and spirit in the staff, handling their duty schedules, and area of work.Work closely with the executive chef and in the menu development, presentation and standardize recipes. Responsible for the standard recipes have to be followed by the team members all the time.Responsible for the receiving-all goods has to meet company standards.Ensure that all cooked and hold temperatures of meats and sauces are maintained as per the HACCP.Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.

Must always be well groomed and in proper uniform and be role model to all staff.Motivating team members and maintaining discipline in the department at all times. 07 th Oct 2014 to 15 th Sep 2015 Cavalli Caffe New Delhi Position: Sous Chef

The cavalli cafe in New Delhi is situated next to the Roberto Cavalli boutique, at the ground floor of the DLF Emporio Mall located in Vasant Kunj. The Boutique and the Caffè are inter-connected with additional seating in the atrium of the Mall, offering shoppers to take a break and relax in comfortable and fashionable chairs and sofas, surrounded by crystal lamps and zebra animal-print carpets.

Job responsibilities Responsible for the staff must follow the HACCP Guidelines all the time.Responsible for maintaining food quality and standard in the all kitchens and ensuring guests satisfaction. To ensure there is motivation and spirit in the staff, handling their duty schedules, and area of work.Work closely with the executive chef and in the menu development, presentation and standardize recipes. Responsible for the standard recipes have to be followed by the team members all the time.Responsible for the receiving-all goods has to meet company standards.Ensure that all cooked and hold temperatures of meats and sauces are maintained as per the HACCP.Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.

07 th Oct 2013 to 31 Sep 2014 Airest Restaurant Middle East LLC Abu DhabiPosition: Head Chef I worked as head chef with the company as Head Chef since 7th October 2013.Chefs in all Section It's Italian, the heart that brings Briccocafé to life! Passion for goodcuisine can be tasted in fresh products and perceived in the atmosphere; top quality, natural, genuine Ingredients are served with courtesy and attention. Particular recipes together in a serene, convivial Climate common to all Briccocafès. All in the most authentic Italian spirit.

Job responsibilities Responsible for the staff must follow the HACCP Guidelines all the time.

Responsible for maintaining food quality and standard in the all kitchens and ensuring guests satisfaction. To ensure there is motivation and spirit in the staff, handling their duty schedules, and area of work.Work closely with the executive chef and in the menu development, presentation and standardize recipes. Responsible for the standard recipes have to be followed by the team members all the time.Responsible for the receiving-all goods has to meet company standards.Ensure that all cooked and hold temperatures of meats and sauces are maintained as per the HACCP. 29 th Nov 2010 to 30 th Sep 2013Devyani International Pvt.Ltd New DelhiPosition: Sous ChefI have worked with Devyani International as Sous Chef in Connexion Restaurant at T-3 International Airport where we have Western buffet (Breakfast, lunch and dinner) and A-la carte. For buffet we have six menus. I was working as in charge of connexion kitchen with team of 18 chefs. I was responsible for Connexion kitchen all section with a team of 18 chefs including al-carte, restaurant buffet and almost delayed flight food preparation. With live kitchen for breakfast and lunch as well dinner and 24 hour a-la carte menu with special food promotion.

Job responsibilities I have to discuss with the executive Sous chef about the operation that what the plan is for the day. HACCP Certified Trainer also so I have to take HACCP classes for the staff. Responsible for maintaining food quality and standard in the sections and ensuring guests satisfaction. Responsible for keep buffets all time fresh and hygienic.Work closely with the executive chef to make the operation better and smooth. Maintain standards of hygiene and HACCP in the connexion kitchen all the day. Preparing detail action plans and meeting guest requirement with maximum resources provided. Responsible for the monthly items inventory which has to be done on the last day of the monthResponsible for the standard recipes have to be followed by the staff all the time.

7 st Sep 2009 to 30 th Oct 2010 Lap The Club New Delhi Position: Chef De Partie

23 th Jun.2008 to 30 th Aug. 2009 TheClaridges New Delhi Position: Chef De Partie

06 th Jun 2004 to 30 th Oct 2007 Jumeirah International Dubai PositionDemi Chef De Partie

16 th Apr 2004 to 1 th Jun. 2004The Grand New Delhi Position: Commis–II

I started my first job with my service career with the hotel The Grand New Delhi as commis-II from 16 th April 2004 and I worked with the hotel for two month

16 th Feb 2001 to 15 th Feb 2004The Grand Hyatt New Delhi Position: Apprentices Cook

Personal Particulars

Mobile No +9971272610Date of Birth 04th September, 1979Nationality Indian Interests Making food, traveling and listening music.Technical-Qualification Three year apprentices cook program from Basic Training center Pusa New Delhi in 2004Foundation certificate in Food Hygiene Chartered Institute of Environmental Health, London in 2006Professional skills training in social skills, telephone skills, fire-fighting personal hygiene and grooming The Emirates academy of hospitality management 2006Certificate of achievement Essential Food Safety successfully completing EFST program 2013 till 2018Gained expertise in Microsoft office. Material management system, Navision 2007

Education Qualification 10+ 2 passed from U.P. Board in India 1997 Perusing B A from Delhi University

Declaration: I Shiv Chandra Joshi, do hereby declare that the above given information are true to the best of my knowledge and belief.

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Shiv Chandra Joshi