CURRICULUM-VITAE

ROHIT SETHIFLAT NO D-104 SAI VIHAR APP,

DALDAL SEONI MOVA, RAIPUR (C.G),CONTACT NO- =91 +9977785733l/8518888367

EMAI ID- chefrohit0@gmail.com rohitrsethi@rediffmail.com

BRIEF OVERVIEW

Presently working as executive sous chef in HOTEL BABYLON INTERNATIONAL RAIPUR (C.G). FROM 25-06-2011.

Worked as Executive Sous Chef in MAYA HOTEL JALANDHAR(PUNJAB) In 2010.till2011

Worked as Sous Chef in Naramada Jackson Heritage Hotel ITC group from 20/04/2009.to 2010

Worked in INTERCONTINENTAL HOTEL IN JEDDAH AS Demi chef de partie in COLD SECTION from JULY 2008.to2009

Worked in QATAR AIRCRAFT CATERING FOR 3 years as 1st commie in COLD SECTION2004to2009

Completed One Year in EMIRATES FLIGHT CATERING (U.A.E.) as Cook 1

in Continental & Indian Kitchen.2003to2004

Worked in Hotel Sea Princess, Juhu, Mumbai as “Continental Cook 2” since 27th

December 2002.to2003

Worked in Indian Continental Chinese, Bakery, Tan door, Butcher, and Cold

Kitchen in Centaur. For a period of 03 years.

WORK PROFILE

HOTEL Babylon International (Raipur)

Working as Executive Sous Chef in HOTEL Babylon International having capacity of 80 rooms,2 restaurant, bar, 4 banquet hall having capacity of 4000 pax

Planning in kitchen having capacity of 3000 capacity of banquet, 3 ala crate restaurant, plus outdoor catering.

Individually responsible for planning

Working as a team leader supervising timely kitchen operations Supervising the shift &working as a team leader Making request for the requirement &other stuff used in kitchen Having knowledge of food costing &menu planning Having knowledge of fruit carving&veg carving Having capacity to manage more than 200 staff Having knowledge of Indian curry &tan door

MAYA HOTEL JALANDHAR Worked Executive Sous Chef in MAYA HOTEL JALANDHAR having capacity of 56rooms, restaurant, bar, 4 banquet hall having capacity of 3000pax, having 1 outlet providing 1500 catering Planning in kitchen having capacity of3000 capacity of banquet, 2ala crate restaurant, plus 1500pax daily outdoor catering .

Individually responsible for planning Working as a team leader supervising timely kitchen operations Supervising the shift &working as a team leader Making request for the requirement &other stuff used in kitchen Having knowledge of food costing &menu planning Having knowledge of fruit carving&veg carving Having capacity to manage more than 200 staff Having knowledge of Indian curry &tan door

. Narmada Jackson heritage HOTEL (i.t.c. group Jabalpur India) Worked Sous Chef in Naramada Jackson heritage HOTEL having capacity of 66 rooms, restaurant, bar, 4 banquet hall having capacity of 2000 pax

Planning in kitchen having capacity of2000 capacity of banquet, 1 restaurant, . Individually responsible for planning Working as a team leader supervising timely kitchen operations Supervising the shift &working as a team leader Making request for the requirement &other stuff used in kitchen Having knowledge of food costing &menu planning Having knowledge of fruit carving&veg carving Having capacity to manage more than 100 staff Having knowledge of Indian curry &tan door

INTERCONTINENTAL HOTEL IN JEDDAH\Worked in INTERCONTINENTAL HOTEL IN JEDDAH AS Demi chef de Partie in COLD SECTION from JULY 2008.having capacity of 350 rooms ,3000 banquet , 3 restaurant

Planning in kitchen having capacity of3000 capacity of banquet, 3 restaurant, . Individually responsible for planning Working as a team leader supervising timely kitchen operations Supervising the shift &working as a team leader

Making request for the requirement &other stuff used in kitchen Having knowledge of food costing &menu planning Having knowledge of fruit carving&veg carving Having capacity to manage more than 100 staff Having knowledge of Indian curry &tan door

QATAR AIRCRAFT CATERING .CO This organization caters to the official carrier of the state of Qatar i.e. Qatar airways, which produces an average of 20000 meals a day.Commis 1 WORKED in the first class grade manger where all the cold meals for first class and

business class are being prepared. Individually responsible for the preparation of all vip flights Working as a team leader supervising timely flight operations Supervising the shift &working as a team leader Making request for the requirement &other stuff used in kitchen Having knowledge of food costing &menu planning Having knowledge of fruit carving&veg carving Having capacity to manage more than 200 staff Having knowledge of Indian curry &tan door

Emirates Flight Catering, Dubai (U.A.E.)

Working as chef in Emirates Flight Catering, Dubai (U.A.E.) as chef in Continental & Indian Kitchen. Having capacity of 90000 meal per day

WORKED in the first class grade manger where all the cold meals for first class and business class are being prepared.

Individually responsible for the preparation of all vip flights Working as a team leader supervising timely flight operations Reporting to sous chef Making request for the requirement &other stuff used in kitchen Having knowledge of food costing &menu planning Having knowledge of fruit carving&veg carving

Having knowledge of Indian

ACHIEVEMENTS

Completed a Course on Intermediate Food Hygiene From Emirate Catering Co. LLC

(U.A.E.) Dubai.

Completed a Course on Quality Awareness from Emirate Flight Catering (U.A.E.)

Dubai.

EDUCATIONAL QUALIFICATION

Passed S.S.C. from St. Mary’s High School, Kalina, Mumbai – 29 (March-1994).

Completed Apprenticeship in Kitchen (Cook).G in 2002 from Centaur Hotel, Bharat Hospitality Pvt Ltd. Mumbai Airport, Mumbai – 79

STRENGTHS Effective communication and good interpersonal skills Capable for grasping things quickly Efficient in managing time, people and performing under stress. Strong believer of team work and understanding responsibilities

PERSONAL DETAILSDate of birth : 5th September 1978

Sex : Male

Marital Status : MARRIED

Languages Known : English, Hindi Marathi & Punjabi.

Passport Details

Passport No. : j8012516

Issue Date :

Expiry Date :

Driving License

For Light Motor-Vehicle MP20N-2010-0091762 (R.T.O. M.P (JABALPUR )

I hereby declare that the above information are true and assure you to give my best for the job.

(Rohit Sethi)