CHIRAG KANABUR

Address: Plot no.31, Shre Renuka, Sriyash Estate

Near Sai Service, Haveli-Curti
Ponda, Goa. Pin: 403401
E-mail: chiragsjini@gmail.com
Phone: +91 9049971791

Career Objective:
To seek a job in the hotel management with an organization that believes in hospitality
values & providing quality treatment to the guests

Summary:
Self-motivated professional having a passion for great food and who
enjoys cooking mouthwatering dishes; ability to build rapport with
customers and colleagues effectively with people of various cultures and
backgrounds and succeed in high-pressure challenging and
deadline-driven environments. I love to put my heart into every meal, as I know
it makes the dining experience just that much better for the customer.

Experience:
Founder January’18-September'18
TBC & NOMADs
• Responsible for preparing theme based menu
• Build & lead the Executive team
• Handle procurement
• Manage the business

DCDP (Pastry & Bakery) March’17-November'17

Hyatt Place, Pune

• Work according to the menu specifications by the Chef de Partie

• Managing the buffet
• Control food stock and food cost in the section
• Coordinate and participate with other sections of requirements, cleanliness, wastage
and cost control
• Developed and maintained food and supply inventory controls
• Supervised daily kitchen operations
• Provided training to new hire

Commis Chef (Pastry & Bakery) October’15-February'17

Hyatt Place, Pune
16 months as a Commis chef provided an opportunity to learn; to perform as a strong
team member; challenging my ability to put my best in front and showcase my potential

Management Trainee (Hotel operations) June’13-June’14

Zuri White Sands Resort, Goa

1 year at Zuri White Sands, Goa Resort as a Hotel Operational Management Trainee,
trained me to work with major sections of the kitchen, finally specializing in Pastry and
bakery
Learnings at Zuri:
-Observing the team handling by supervisor.
-To help the supervisor and assistant chefs in serving customers.
-How to manage a party or event with effective manner.
-Understanding the administration activities

Trainee (Industrial training) July’12-October’12

Park Hyatt, Goa

Over a period of 4 months was effective, involving observation and practical knowledge
about a five star deluxe property.

Education:

PGDCA-Culinary Arts 2014-2015

Culinary Academy of India, Hyderabad

B.SC-Hospitality & Hotel Administration Institute of Hotel 2010-2013

Management, Bhopal-MP

H.S.S.C-Commerce (Goa board) AVPMS Higher secondary school 2009-2010

Ponda Goa

S.S.C (CBSE Board) 2007-2008

Kendriya vidyalaya Ponda, Goa

Professional Achievements:

-Received Excellence award in every quarter at Hyatt Place, Pune

(2015-present).

Academic Achievements:
-Stood third in all Bhopal, culinary competition organized by Madhya Pradesh tourism in
2012.
-Organized theme buffet on Goan cuisine at IHM, Bhopal and was the head chef for the
event in 2013.
-Participated as a delegate at the International Federation of Culinary
-Association IFCA’s 6th Chefs Conference 2015, Chennai.

Personal Minutiae:
: Mallikarjun Kanabur
Fathers Name
: 09-09-1992
DOB
: Male
Sex
: 25 YO
Age
: English, Hindi, Konkani and Kannada
Linguistic Proficiency
: Photography, Traveling and Writing
Interests
fictions.

Reference:
Reference may be furnished on request