CURRICULUM- VITAE
MR. SANTOSH SHARMA
Executive CHEF
GANBEI
a chain of Lageko Group of Hotels & Restaurents
RIGA, Repuplic of LATVIA (a EU member country)
Previous Assignment in INDIA
SOUS CHEF
The BRISTOL(a Five Star Hotel)
Gurgaon
E mail: santoshsharma69@yahoo.com
Tel Mobile: 00-371-28840390 (Latvia), +919891974413®(India)
OBJECTIVE:
TO work for an organization which can utilize my experiences, skills and abilities in the best possible way .Environment which appreciates sincere and result oriented approach that not only brings success to the organization but also enhance my capabilities so that I can grow with the organization. An endeavour to make it a mutually beneficial association.
MAJOR STRENGTHS:
Sincere, Efficient , Straightforward , Hardworking , Honest, Punctual , Adaptable, Take initiatives / responsibilities independently and train the junior staff to extract best out of them.
Specialization:
Organizing Outdoor and Indoor Japanese and Chinese Food Festival in various countries
QUALICIATIONS:
ACADEMIC:
Higher Secondary From Jammu Board .
PROFESSIONAL:
Two months training of Japanese food at AOI Toyota City Nagoya Japan
EXPERIENCE
Current assignments
Working as Executive Chef in GANBEI Hotel, a chain of
Lageko Group of Hotels, RIGA, Republic of Latvia
since July, 2007 till date
Previous assignments
JULY 2004 – July 2007 –THE BRISTOL HOTEL
Worked as Junior Sous Chef in THE BRISTOL HOTEL, DLF Qutab Enclave Phase - 1, Gurgaon 122 002 , Haryana {India} upto July 2007.
MAY 1997 – MARCH 2004 RAJMAHAL RESTAURANTS & HOTELS
Worked as Executive Chef of Miyako {An International chain of authentic multicuisine Restaurants with authentic Japanese culinary specialisation} , N Block Market , Grater Kailash Part- 1,New Delhi –110048.
My experince here, as a Executive Chef proved to be an asset but at the same time I grew a lot enhancing my skills of Japanese , Chinese, Indian food and Continental(Hot and Cold)
AUG 1996. MAY 1997 – HOTEL TAJ MAHAL NEW DELHI
Worked as commis –1 kin the kitchen of House of Ming and handled the Kitchen of CASA {EXECUTIVE CLUB } independently .
JULY 1994 - AUG 1996 – HOTEL TAJ SHEBA SANA, YEMEN
Worked as a commis -II in kitchen of GOLDEN PEACOCK {chinese restaurant } and Garde Manger .
JUNE 1989 –JULY 1994 -HOTEL TAJ MAHEL NEW DELHI
Worked as commis –III in the kitchen of HOUSE OF MING .
APRIL 1988-MAY 1989 – REGENCY BANQUET & RESTAURANT
Worked as a kitchen helper .
ACHIEVEMENTS :
Organised food festival at various places of work such as:
Sushi festival & Donmburi at The Miyako ; India
Indian food festival and French Food festival at Hotel Taj Sheba,Yemen ;
August Moon Festival at House Of Ming; Hotel Taj Mahal, New Delhi India
Cooked Japanese breakfast for the guest of Hotel Meridan, Delhi, India- at the site ;
Organised Japanese buffets lunches at Jaypee Greens Golf Course Greater Noida, Uttar Pradesh, India .
PERSONAL DETAILS :
DATE OF BIRTH : 28 . 12 . 1969
MARITAL STATUS : Married
DOMICILE : New Delhi
CONTACT ADDRESS:- T1-9 k.v.no.1 Delhi cantt-10, Delhi ( India ).
Mobile NO : +919891974413(for contact only)
(MOB.-INDIA)
CONTACT : 00-371-28840390 (Latvia)
(SANTOSH SHARMA)
