siddhartha gupta

chef de cuisine

About

INDUSTRIAL EXPOSURE: * Completed 19 weeks of Industrial Training from J.W. MARRIOTT HOTEL, Mumbai, in Food Production Department from 25th December 2009 to 11th May 2010. * Worked in Gardemanger, Main Kitchen & Lotus (Coffee Shop) Department under Sous Chef. * Attended various outdoors catering through college at Taj Banjara, Taj Krishna, ITC Kakatiya Hotel & ISB (Indian School Of Business). INTERNATIONAL EXPOSURE: * Completed on job Internship in F&B Production from 4th to 30th March 2011 at The MEYDAN HOTEL & BAB AL SHAMS DESERT RESORT & SPA, Dubai, United Arab Emirates. * Attended Two Mega Events during Internship: The Arabian Nights on 24th March 2011 & The Dubai World Cup on 26th March 2011. WORK EXPERIENCE: * Successful completed HOTEL OPERATIONAL TRAINEE program at THE DELTIN HOTELS AND CASINO ( DHPL) and worked as DCDP in Pastry Bakery. * currently working in LELATY GROUP as CDP PASTRY. SPECIALTIES: Pastry & confectionery

Country

qatar

City

qatar

Industry

hospitality

Skill

pre opening, culinary skills, catering, food and beverage, pastry, bakery, cooking, hotels, resorts, microsoft excel, hospitality management, hotel management, banquet operations, cuisine, haccp, chef, bread, hygiene, banquets, desserts, chocolate, birthday cakes, wedding cakes, microsoft word, hospitality, hospitality industry, training, restaurants, food, menu development, fine dining, recipes, food quality, hazard analysis and critical control points, management, cost control

Experience

kitchen executive pastry

byg brewski brewing company

2016-4 - 2016-12 · 9 mos

cdp pastry and confectionery

leylaty group

2014-2 - 2016-2 · 2 yrs 1 mo

chef de cuisine

aura hospitality & food services

2019-2 - Present · 7 yrs 8 mos

pastry sous chef

universal food company w.l.l.

2017-1 - 2017-2 · 2 mos

Life with cacao Qatar Pre-opening Training

dcdp pastry and confectionery

delta corp ltd

2013-1 - 2014-1 · 1 yr 1 mo

* Responsibilities: * Responsible for Bakery and Pastry section * Liaise closely with the Sous Chef and Executive Chef * Responsible for standardizing recipes, menu generation and cost control * Mainly focusing on quality & taste of food complied with standard recipes * Meeting guest order as and when required * Responsible for Team building, Planning & Execution

dcdp pastry and bakery

meydan hotels & hospitality

2012-7 - 2012-12 · 6 mos

hotel operational trainee

thunderbird resorts

2010-7 - 2012-6 · 2 yrs

* Responsibilities: * Assisting the CDP in controlling the food quality & consistency in keeping with the standards * Assume responsibility for operation in the absence of the CDP * Directing, coaching, supporting, supervising and evaluating (in conjunction with the CDP) the performance of all direct reports * Preparing the menu and supervising, guiding and directing the work to the subordinate staff

chef de cuisine

palma hospitality group llc

2019-2 - Present · 7 yrs 8 mos

Life With Cacao (U.F.C)

pastry sous chef

palma hospitality group llc

2017-1 - 2019-2 · 2 yrs 2 mos

Life With Cacao (U.F.C)

Education

green field academy hargaon, sitapur

commerce

2006-1 - 2007-1 · 1 yr 1 mo

“board of school and intermediate education” (up board)

2004-1 - 2005-1 · 1 yr 1 mo

culinary academy of india

culinary arts

2007-1 - 2010-1 · 3 yrs 1 mo

Learnt basic Culinary Skills in 1st year, Bulk Cooking in 2nd year and Pastry confectionery in 3rd year. Activities and Societies: * Attended 2 days Seminar conducted by the City Association from Tourism & Hospitality Prospects and Perspectives through Research Methodology in February 2008 * Completed 1 week Personality Development Program workshop organized by Beautiful Mind Group 2009 from 27 June till 11 July and learnt about GD, personal interview & resume writing