Summary
Overview
Work History
Education
Overall Evaluation Recommendation
Phone
Timeline
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GULSHAN

GULSHAN

KUWAIT

Summary

38 Years old Has over 12 years Hotel experience. I worked with The Lalit Hotel at New Delhi. I started as a commi-3. Last held position was the Head Chef for the caters point, Menu planning, Food cost, menu engineering is also one of my strengths. Expertise in volume cooking Western, Asian Cuisine, Continental Cuisine, Italian cuisine Expert in handling all day dining restaurants and in room dining as well. Served thousands of dishes for Banquet Events and Catering. Proven to be a Team Player and Leader. Listens to suggestions from co-workers and Guests. Works well under pressure, well-mannered and can interact with guests. Maintained highest health and sanitation practices in and outside the kitchen. HACCP and FSSAI safe certified during my stay in the Hotel Industry. Guest Satisfaction is top priority, Delivering Quality food and making good business is what is important. Can Speak English, Hindi and Filipino, can converse in all 3 languages fluently.

Overview

12
12
years of professional experience
7
7
years of post-secondary education

Work History

Sous Chef

SEAZEN GROUP & HOSPITALITY
KUWAIT CITY
02.2023 - Current
  • Developed new recipes, research market planning, Upgrade new recipes, Developing Menu Engineering, Over-all Food Safety and Sanitation, Maintains the International Standard of Marriott

Head Chef

CATERSPOINT
DELHI
06.2021 - 12.2022
  • In charge of all kitchens Like Delhi and NCR, Making sure that the Banquet kitchen Runs smoothly, Attention to detail, Making sure that standards are being met, Good organizational and time management skills, Ensuring timely and consistent service, resulting to satisfied guests, Cuisine Western And Italian Cuisine

Jr. Sous Chef

Aitken Spence Hotels
Muscat
05.2018 - 06.2020
  • Maintain food cost below 25%, Menu planning and developing, Give HCCAP training to staff, Check inventories & expiries, Cuisine Western Asian Cuisines

Jr. Sous Chef

FOOD VISTA PVT LTD
NEW DELHI
08.2016 - 04.2018
  • Maintain food cost below 25%, Menu planning and developing, Give Haccp training to staff, Check inventories & expiries, Cuisine Western Asian Cuisines

Assistant Cook

PRINCESS CRUISE LINE
FLORIDA
01.2013 - 07.2016
  • Check all inventories, Maintain all records like blast chiller and logbook, Give Haccp training to staff, Cuisine Western Asian Cuisines

Commi-3

BHARAT HOTELS LIMITED
NEW DELHI
05.2012 - 12.2013
  • Check all section date and exp., Maintain store and arrange, Learn more new things about the continental cuisine, Check inventories & expiries, Cuisine Western Asian Cuisines

Education

Bachelor of Science - FOOD PRODUCTION

Bachelor Degree
NEW DELHI
07.2008 - 07.2011

Bachelor of Arts - Accounting

DELHI UNIVERSITY
NEW DELHI
07.2004 - 08.2007

High School Diploma -

GOVT. BOYS SR. SEC. SCHOOL
NEW DELHI
04.2003 - 03.2004

Overall Evaluation Recommendation

Inclusive Date: 2008 - 2011

Course: BHM

College School: University

Location: HYDERABAD

Inclusive Date: 2004 - 2007

College:  Dayal Singh College (Delhi University)

Location: New Delhi

Inclusive Date: 2003 – 2004

12th passed: Government School

Location: New Delhi

Phone

PH:(KUWAIT)+96599389851,

PH:(INDIA) +91-8860958767

EMAIL ID-SAMEERVERMA_2007@YAHOO.CO.IN

Timeline

Sous Chef

SEAZEN GROUP & HOSPITALITY
02.2023 - Current

Head Chef

CATERSPOINT
06.2021 - 12.2022

Jr. Sous Chef

Aitken Spence Hotels
05.2018 - 06.2020

Jr. Sous Chef

FOOD VISTA PVT LTD
08.2016 - 04.2018

Assistant Cook

PRINCESS CRUISE LINE
01.2013 - 07.2016

Commi-3

BHARAT HOTELS LIMITED
05.2012 - 12.2013

Bachelor of Science - FOOD PRODUCTION

Bachelor Degree
07.2008 - 07.2011

Bachelor of Arts - Accounting

DELHI UNIVERSITY
07.2004 - 08.2007

High School Diploma -

GOVT. BOYS SR. SEC. SCHOOL
04.2003 - 03.2004

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