RAVINDRA SINGH SHEKHAWAT
Pastry Chef De Parties
CAREER OBJECTIVE
To see a challenge career in an organization where I can work to learn and apply the skills in Food Production and contribute to the substantial gain for the organization and individual professional growth.
CONTACT
PHONE:
8769922470 (India) 0537452359 (Saudi Arabia)
EMAIL: Kuwarrss1111@gmail.com
HOBBIES
Traveling
Bike Riding
Playing Cricket
PERSONAL DETAILS
o Father Name:- Mr. Mool Singh
o Mother Name:- Mrs. Kamlesh Kanwar
o Nationality:- Indian
o Date Of Birth:- 31-101996
o Gender:- Male
o Language:- English, Hindi
o Marital Status:- Married
EDUCATION
SECONDARY BSE AJMER
2010 - 2011
SENIOR SECONDARY BSE AJMER
2012 – 2013
BSC IHM OF HOTEL MANAGEMENT
2013 – 2016
WORK EXPERIENCE
Royal Lazure Sharma Resort Tabuk, Saudi Arabia.
As a “Chef De Parties” In Pastry From April 2023 To TillPresent.
o Work as a team & do not change without the knowledge of Pastry Chef.
o Giving Ideas to the Pastry Chef on how to improve Our Daily Buffet.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the food preparation for daily buffet.
o Daily follow ups with upcoming Party Menus and Desserts.
Alila fort Bishangarh by hyatt Jaipur
As a “Chef de Partie” In Bakery And Pastry From October 2022 To March 2023.
o Daily follow ups with upcoming Party Menus and Desserts.
o Work as a team Leader & do not change without the knowledge of Executive Chef.
o Striving for excellent tasting food and creative presentation.
o Giving Ideas to the Executive Chef on how to improve Our Daily Buffet.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the making dessert menu for up coming parties.
Le Meridien Resort and Spa Mahabaleshwar, Pune
As a “Demi Chef De Partie” from December 2021 to October 2022 In bakery & Pastry Section.
o Work as a team & do not change without the knowledge of Sous Chef.
o Giving Ideas to the Sous Chef on how to improve Our Daily Buffet.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the food preparation for daily buffet.
o Daily follow ups with upcoming Party Menus and Desserts.
Crowne plaza Ahmedabad city center.
As a “Commi Chef” From March 2021 to December 2021 in Bakery & Pastry Section.
o Work as a team & do not change without the knowledge of Sous Chef.
o Giving Ideas to the Sous Chef on how to improve Our Daily Buffet.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the food preparation for daily
buffet.
o Daily follow ups with upcoming Party Menus and Desserts.
Jaisalmer Marriott Resort & Spa.
As a “Commi Chef” From November 2018 to March 2021 In Bakery & Pastry Section.
o Work as a team & do not change without the knowledge of Sous Chef.
o Giving Ideas to the Sous Chef on how to improve Our Daily Buffet.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the food preparation for daily buffet.
o Daily follow ups with upcoming Party Menus and Desserts.
The Lalit Hotel Jaipur.
As a “Commi Chef” from November 2017 to November 2018 in Bakery & Pastry Section.
o Work as a team & do not change without the knowledge of Pastry Chef.
o Responsible for area cleaning.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the food preparation for daily buffet.
o Daily follow ups with upcoming Party Menus and
Mercure Lavasa, Pune.
As a “Commi Chef” From April 2016 to August 2017 In Bakery & Pastry Section.
o Work as a team & do not change without the knowledge of Sous Chef.
o Responsible for area cleaning.
o Responsible for the food presentation ala carte in Pastry Section.
o Responsible for the food preparation for daily buffet.
o Daily follow ups with upcoming Party Menus and Desserts.
Desserts.
SKILLS Food Safety Equipment Computer 0.00% 25.00% 50.00% 75.00% 50% 100% 75%