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Chef Vibhor Shahi
Chef Vibhor Shahi

Vibhor Shahi is a kitchen manager and sous chef with over 8 years of experience in culinary arts, menu design, kitchen management, staff management, and inventory control. He has worked at several hotels in India, including the Hyatt Regency Ludhiana where he currently serves as the Sous Chef Pastry. He is skilled in pastry, breads, and chocolate preparations and aims to obtain a new position that provides challenges to further utilize his skills.

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Vibhor Shahi Dehra Dun (Uttaranchal) INDIA Email-id: chefvibhor.shahi@gmail.com Contact: +918284000271 KITCHEN MANAGER / SOUS CHEF Bringing 8+ years of professional experience in culinary arts and training as Follows:  Menu Design  Kitchen Management  Business revenue and growth  Desserts / Breads / Chocolate Preparations  Staff Management  Team Building  Training Analysis  Inventory control  Purchasing  Cost Reduction CORE COMPETENCIES Recognized carrier for being a visionary chef and corporate trainer leveraging in depth knowledge of the market place and competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, communication and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in pastry and boulangerie art trends.  Results-driven with extensive corporate training experience and solid expertise in areas of hospitality, baking, pastry and dessert making and conflict management .  Highly skilled in eye appealing menus, maintaining high levels of sanitation and cleanliness and resolving various issues in a timely manner.  Proven ability to effectively handle multi-task levels of responsibility with minimal direction from supervisors while supervising personnel, providing team leadership, motivation and development
CAREER OBJECTIVE My goal is to obtain a position in a professional atmosphere that will present me with new and challenging ideas and concepts. My strong initiative and exceptional organizational skills, combined with my ability to work well under pressure, will enable me to make a substantial contribution to your company. I believe that a challenging environment such as yours will allow me to best utilize my skills. EDUCATION BHM 2003 — 2006 IHM , GURDASPUR I.S.C (12TH) 2002 I.C.S.E (10TH) 2000 WORK EXPERIENCE HYATT REGENCY LUDHIANA (7TH JULY 2014- PRESENT) (Sous Chef Pastry) (Acting Pastry Chef) Le Meridian Kochi 19 July 2013 –30 June 2014 (SENIOR CHEF DE PARTIE / ACTING PASTRY CHEF) Le Meridian Kochi operates one of the biggest conventional halls in southern India a total of fourteen and can accommodate unto 5000 Pax At a time this has allowed me to tone up my skills inbulk production. My team under my supervision and guidance have opened our pastry shop named Éclairs . I have been provided an opportunity and have promoted "molecular gastronomy". We as a team have launched a new restaurant named "LATEST RECIPE" on 10 Dec 2013 which as of now is doing well. Report to the Executive Chef. Manage a staff of eight chefs working with me.
VIVANTA BY TAJ CORAL REEF AUGUST 2009 —JUNE 2013 DEMI-CHEF DE PARTIE :  Wedding cakes, bread showpieces and all a la carte operations.  Innovative food & desserts.  Staffing and maintaining proper inter departmental vigilance.  Proper training programs for the development & growth of my colleagues.  Ensuring the periodical confirmations & appraisals of the team.  Maintaining proper hygiene standards and HACCP.  Menu planning. (We changed the dessert menu everyday)  Took part in food & beverage control policy.  Maintain high level of guest satisfaction by delivering best quality products and standards.  Implementing cost control technique & controlling waste minimization.  Training and development of our new staff.  Optimum usage of raw ingredients.  Indenting.  Maintaining grooming and service standards.  Guest interaction with proper feedback and log entry THE OBEROI’S HOTEL New Delhi DECEMBER 2006 — MAY 2009 COMMIS 1 o In charge of bakery, buffet, pastry shop, chocolate section and a’ la carte services on rotational basis. Menu Planning. o Handling shifts. o Checking purchase orders and inventory. MC DONALD’S DEHRA DUN MAY 2006 -DECEMBER 2006 SECOND ASSISTANT MANAGER  INCHARGE FOR HANDLING THE SHIFTS.  SUCCESSFULLY COMPLETED THE BASIC SHIFT MANAGEMENT COURSE.  RESPONSIBLE FOR GUEST DEALINGS AND HANDLING GUEST COMPLAINTS .  RESPONSIBLE FOR LOCAL STORE MARKETING.  RESPONSIBLE FOR CASH CLOSING AND PREPARING THE REPORTS.  TRAIN THE NEW STAFF AND MOTIVATE THEM.  ORDERING AND INVENTORY CONTROL
AWARDS AND ACHIEVE MENTS:  Won first prize in EQUAL CULLINARIA CHALLENGE  First runner up in Nestle ChoccosieurCompetetion. MEDIA APPEARANCE: https://www.youtube.com/watch?v=g2ABjcHUtTQ https://www.youtube.com/watch?v=9quLLXfE3BE https://www.youtube.com/watch?v=CkNKLKrKTiU http://epaper.dailypostindia.com/Details.aspx?id=123448&boxid=6592 9&uid=&dat=2015-01-23 http://epaper.bhaskar.com/detail/?id=525169&boxid=12311420156&c h=cph&map=map&currentTab=tabs- 1&pagedate=01/23/2015&editioncode=84&pageno=5&view=image TRAINING INDUSTRIAL TRAINING Certificate in Industrial Training for 22 weeks from INTERCONTINENTAL THE GRAND NEW DELHI.. CROSS TRAINING: “VIVANTA BY TAJ “YESHWANTPUR BANGALORE.
PROFESSIONALSKILLS  Communicative, Independent and hard working with Responsibility.  Innovative, worth to company & Self-motivated.  Confident to take high level overview of the organization and all strategies  Highly creative, able to consistently think outside the square  Builds up a strong rapport with staff, peers, suppliers and key external customers  Self-motivated and a hard worker displaying good levels of reliability  A total customer satisfaction ethic is a priority in every situation  Highly organized and methodical with excellent problem solving abilities  A friendly, enthusiastic well regarded team member who gets along with others o Is polite, personable and strong willed with integrity and honesty o Solves problems well and ensures all tasks are completed as required o Builds and maintains excellent relationships with all customers o Continually strive for perfection, knowledge and learning o Is dedicated to growing knowledge and a strong academic levels o Works hard, and travels long distances, to ensure customers satisfaction o Understands the business drivers and market trends o Builds and maintains sustainable relationships with all colleagues o A talented and respected leader with a proven track record of managing teams LANGUAGES KNOWN ENGLISH --- Expert (Read, Write, Speak) HINDI --- Expert (Read, Write, Speak) PERSONALINFO Date of Birth: 1st July 1984 Gender :Male Marital Status: Unmarried Nationality: INDIAN REFERENCES References available upon request. DECLARATION I hereby declare that all the above statements are true to the best of my knowledge and believe. VIBHOR SHAHI (25-01-2015)
cv vibhor shahi hrd

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cv vibhor shahi hrd

  • 1. Vibhor Shahi Dehra Dun (Uttaranchal) INDIA Email-id: chefvibhor.shahi@gmail.com Contact: +918284000271 KITCHEN MANAGER / SOUS CHEF Bringing 8+ years of professional experience in culinary arts and training as Follows:  Menu Design  Kitchen Management  Business revenue and growth  Desserts / Breads / Chocolate Preparations  Staff Management  Team Building  Training Analysis  Inventory control  Purchasing  Cost Reduction CORE COMPETENCIES Recognized carrier for being a visionary chef and corporate trainer leveraging in depth knowledge of the market place and competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, communication and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in pastry and boulangerie art trends.  Results-driven with extensive corporate training experience and solid expertise in areas of hospitality, baking, pastry and dessert making and conflict management .  Highly skilled in eye appealing menus, maintaining high levels of sanitation and cleanliness and resolving various issues in a timely manner.  Proven ability to effectively handle multi-task levels of responsibility with minimal direction from supervisors while supervising personnel, providing team leadership, motivation and development
  • 2. CAREER OBJECTIVE My goal is to obtain a position in a professional atmosphere that will present me with new and challenging ideas and concepts. My strong initiative and exceptional organizational skills, combined with my ability to work well under pressure, will enable me to make a substantial contribution to your company. I believe that a challenging environment such as yours will allow me to best utilize my skills. EDUCATION BHM 2003 — 2006 IHM , GURDASPUR I.S.C (12TH) 2002 I.C.S.E (10TH) 2000 WORK EXPERIENCE HYATT REGENCY LUDHIANA (7TH JULY 2014- PRESENT) (Sous Chef Pastry) (Acting Pastry Chef) Le Meridian Kochi 19 July 2013 –30 June 2014 (SENIOR CHEF DE PARTIE / ACTING PASTRY CHEF) Le Meridian Kochi operates one of the biggest conventional halls in southern India a total of fourteen and can accommodate unto 5000 Pax At a time this has allowed me to tone up my skills inbulk production. My team under my supervision and guidance have opened our pastry shop named Éclairs . I have been provided an opportunity and have promoted "molecular gastronomy". We as a team have launched a new restaurant named "LATEST RECIPE" on 10 Dec 2013 which as of now is doing well. Report to the Executive Chef. Manage a staff of eight chefs working with me.
  • 3. VIVANTA BY TAJ CORAL REEF AUGUST 2009 —JUNE 2013 DEMI-CHEF DE PARTIE :  Wedding cakes, bread showpieces and all a la carte operations.  Innovative food & desserts.  Staffing and maintaining proper inter departmental vigilance.  Proper training programs for the development & growth of my colleagues.  Ensuring the periodical confirmations & appraisals of the team.  Maintaining proper hygiene standards and HACCP.  Menu planning. (We changed the dessert menu everyday)  Took part in food & beverage control policy.  Maintain high level of guest satisfaction by delivering best quality products and standards.  Implementing cost control technique & controlling waste minimization.  Training and development of our new staff.  Optimum usage of raw ingredients.  Indenting.  Maintaining grooming and service standards.  Guest interaction with proper feedback and log entry THE OBEROI’S HOTEL New Delhi DECEMBER 2006 — MAY 2009 COMMIS 1 o In charge of bakery, buffet, pastry shop, chocolate section and a’ la carte services on rotational basis. Menu Planning. o Handling shifts. o Checking purchase orders and inventory. MC DONALD’S DEHRA DUN MAY 2006 -DECEMBER 2006 SECOND ASSISTANT MANAGER  INCHARGE FOR HANDLING THE SHIFTS.  SUCCESSFULLY COMPLETED THE BASIC SHIFT MANAGEMENT COURSE.  RESPONSIBLE FOR GUEST DEALINGS AND HANDLING GUEST COMPLAINTS .  RESPONSIBLE FOR LOCAL STORE MARKETING.  RESPONSIBLE FOR CASH CLOSING AND PREPARING THE REPORTS.  TRAIN THE NEW STAFF AND MOTIVATE THEM.  ORDERING AND INVENTORY CONTROL
  • 4. AWARDS AND ACHIEVE MENTS:  Won first prize in EQUAL CULLINARIA CHALLENGE  First runner up in Nestle ChoccosieurCompetetion. MEDIA APPEARANCE: https://www.youtube.com/watch?v=g2ABjcHUtTQ https://www.youtube.com/watch?v=9quLLXfE3BE https://www.youtube.com/watch?v=CkNKLKrKTiU http://epaper.dailypostindia.com/Details.aspx?id=123448&boxid=6592 9&uid=&dat=2015-01-23 http://epaper.bhaskar.com/detail/?id=525169&boxid=12311420156&c h=cph&map=map&currentTab=tabs- 1&pagedate=01/23/2015&editioncode=84&pageno=5&view=image TRAINING INDUSTRIAL TRAINING Certificate in Industrial Training for 22 weeks from INTERCONTINENTAL THE GRAND NEW DELHI.. CROSS TRAINING: “VIVANTA BY TAJ “YESHWANTPUR BANGALORE.
  • 5. PROFESSIONALSKILLS  Communicative, Independent and hard working with Responsibility.  Innovative, worth to company & Self-motivated.  Confident to take high level overview of the organization and all strategies  Highly creative, able to consistently think outside the square  Builds up a strong rapport with staff, peers, suppliers and key external customers  Self-motivated and a hard worker displaying good levels of reliability  A total customer satisfaction ethic is a priority in every situation  Highly organized and methodical with excellent problem solving abilities  A friendly, enthusiastic well regarded team member who gets along with others o Is polite, personable and strong willed with integrity and honesty o Solves problems well and ensures all tasks are completed as required o Builds and maintains excellent relationships with all customers o Continually strive for perfection, knowledge and learning o Is dedicated to growing knowledge and a strong academic levels o Works hard, and travels long distances, to ensure customers satisfaction o Understands the business drivers and market trends o Builds and maintains sustainable relationships with all colleagues o A talented and respected leader with a proven track record of managing teams LANGUAGES KNOWN ENGLISH --- Expert (Read, Write, Speak) HINDI --- Expert (Read, Write, Speak) PERSONALINFO Date of Birth: 1st July 1984 Gender :Male Marital Status: Unmarried Nationality: INDIAN REFERENCES References available upon request. DECLARATION I hereby declare that all the above statements are true to the best of my knowledge and believe. VIBHOR SHAHI (25-01-2015)