1. RESUME
PERSONAL SUMMARY
I strongly desire to be recognized with a Successful track record of
impressing Customers with delicious meals & creative decorative
food displays. Able to expertly instruct cooks & junior kitchen
workers in the preparation, cooking, garnishing & presentation of
food to the higheststandards. Experienced in the planning, directing
& supervising of food preparation & cooking activities in a busy
environment.
AREA OF INTEREST
FoodProduction.
Looking for a C.D.P Positionwith an exciting & Innovative Hotel /Restaurant.
WORK EXPERIENCE
 Working in The “PROVEDORE”Five star Super Deluxe Level fine dinning
Restaurant, Dubai from 2nd
Feb 2014 to till Date in the position of Senior C.D.P.
 Worked in “THE PAVILION FOODS” Dubaifrom 20th
March 2012 to 20th
Jan.
2014 in the position of D.C.D.P.
 Workedin “THE PAVILION FOODS” Dubaifrom 14th
March 2011 to 18th
March2012 in the position of Tr. D.C.D.P.
 Workedin the Hotel “THE LEELA KEMPINSKI” Mumbai from 2nd
December2008 to 13th
November2010 in the position of “COMMI – I”
Under a Specialize CHEF in the Oriental Cuisine.
INDUSTRIAL EXPOSURE
 Have done my 22 weeks ofIndustrial Training in all Four Major
Departments from Hotel “ LE MERIDIEN” Ahmadabad from 3rd
October2006 to
6th
March2007.

2. DUTIES & RESPONSIBILITIES
 Responsible for the Supervising of the Kitchen.
 Making sure that all health & safety requirements are met.
 Cooking, BreakfastLunch & Evening Meals.
 Intorducing & Developing New Dishes.
 Supervising of the Cooking, Preparation& Serving of meals and Refreshments.
 Ensuring the Kitchen is a safe environment to work in.<
 Keeping the Kitchen Organised, ensuring Utensils are placedin the
correctplace.
 Supervising New Cooking Techniques & Equipment to Kitchen Staff.
 Ensure all the Foodproduced is of the very Highest standard, Delicious &
Safe to eat.
 Preparing Foodfor both Public Visitors & Private event Guest(Wedding
etc.)With proper Hygiene Gears according to HACCP.
 Ensuring the Kitchen is Maintained & Cleaned to the highest level
according to the Dubai Municipality rules.
KEY SKILLS AND COMPETENCIES
 Able to cook variety of different dishes including International Cuisine & Thai,
Chinese Cuisine.
 An awarenessofall Health & Hygiene requirements.
 Experience of Hotel/RestaurantFoodProduction.
 Able to make food for SpecialOccasions/Events.
 Able to manage Kitchen Hygiene, CostControl & Planning of Menus.
PERSONAL SKILLS
 Commercially Minded.
 Ability to Delegate.
PROFESSIONAL QUALIFICATION
 Passed3 years BachelorDegree in Tourism & Hospitality Services under
“UTKAL UNIVERSITY OF CULTURE” from National Institute of Hotel
Management& Catering Bhubaneswarin 2009.
 PassedPersonin Charge Level3 Hygiene Course under Dubai Municipality in
2011.
 PassedBasicComputerSkill Course in the year 2011.

3. ACADEMIC QUALIFICATION
 Passed10 + 2 under C.H.S.E Councilfrom Cuttack College, with Science
Stream in the year2004.
 Passed10th
under B.S.E Boardfrom S.K.A School, Jagatsinghpurin the
Year 2002.
PERSONAL PROFILE
Name : Bikram Behera.
Email Id : behera.bikram3@gmail.com
PassportNo. : J – 1436486.
Passportissue : 09/09/2010
Passportexpiry : 08/09/2020
Father’s name : Dukhisyam Behera.
Visa Status : Employment Visa.
Date of Birth : 11th
June 1987.
Sex : Male.
Language Known: English, Hindi, Odia.
Nationality : Indian.
Marital Status : Married.
Strength : Hard work & Dedicationtowards work.
Hobbies : Playing Games & Reading News Paper.
ContactNo. : +971 551594723 & +971 508859172.
REFERENCES
Available on request.
DECLARATION
I hereby declare that the information furnished above is true to the best of my knowledge
& belief.
Place:Dubai.
Date : ( BIKRAM BEHERA )