krishnabohat krishnabohat's profile KRISHNA BOHAT / 30, Male / Member since December 2008 / Last seen 4 days ago

MUMBAI
Hotel qualification: - 3 YEARS KITCHEN APPRENTICESHIP EXAMS HELD BY GOVERNTMENT OF INDIA
Achievements: - WRITTEN ABOUT ME IN “HRB EXPERT” IN SEPTEMBER ISSUE
- WRITTEN ABOUT ME IN “ZILE ŞI NOPŢI” IN JANUARY ISSUE
- WORDS OF APPRECIATION FROM CLIENTS POSTED ON INTERNET ON DIFFERENT BLOGS.
Total work: - FROM DEC 20TH- JAN 21ST2007-2008 NORKED AS EXECUTIVE HEAD CHEF AT “LAGUNA POOL CLUB” IN PLOIESTI. PREPARED NEW YEAR’S EVE MENU AND SUMMER MENU.
- FROM 15THAUG 2006 – 19TH DEC 2007 WORKED AS EXECUTIVE HEAD CHEF AT “VIENNA CAFÉ” RESTAURANT IN PLOIESTI. A RESTAURANT WITH TOTAL CAPACITY OF 300 PAX WITH OPEN TERASA, CAFÉ BAR AND RESTAURANT. I PREPARED DIFFERENT MENUS FOR ALL FESTIVE OCCASSIONS THROUGHOUT THE YEAR AND TOOK CARE OF INVENTORY IN KITCHEN BESIDES IMPROVING THE QUALITY OF FOOD. DID FOOD FESTIVALS LIKE ROMANIAN, INDIAN, INTERCONTINENTAL, SOUTH-EAST ASIAN AND GRILLS. SERVED THE CREAM OF THE PEOPLE FROM BUCHAREST, CLUJ, TIMISOARA, BRASOV, PLOIESTI WHO CAME SO FAR JUST FOR THE QUALITY OF FOOD.
- FROM JAN 2006 – MAR 2006 I WORKED AS CDP FOR “P&O CRUISES”. I REPORTED TO EXECUTIVE HEAD CHEF FOR ALL MY DAY TO DAY ACTIVITIES. I WAS RESPONSIBLE FOR THE PREPARATION OF STARTERS, MAIN COURSES OF INDIAN, CONTINENTAL, CUISINES. BESIDES THAT I WAS RESPONSIBLE FOR COST CONTROL AND MAINTAINING HYGIENE IN THE KITCHEN.
- FROM NOV 2004 – OCT 2005 I WORKED AS CHEF DE PARTIE FOR “THISTLE HAYDOCK” A 4 STAR HOTEL IN U.K.BESIDES PREPARING THE TDH, ROOM-SERVICE AND BISTRO MENUS I TOOK CARE OF A LA CARTE AND TDH ORDERS. SPECIALITY MENUS WERE PREPARED BY ME. THE FINE DINING RESTAURANT SERVED CONTINENTAL AND ASIAN CUISINE. I WORKED IN THE LARDER, SOUPS, VEGETARIAN, MAIN COURSE, DESERTS SECTIONS OF THE KITCHEN. AND ALSO HANDLED THE ROOM-SERVICE KITCHEN. I REPORTED TO THE EXECUTIVE HEAD CHEF AND TOOK CARE OF INVENTORY, STORE-KEEPING, ORDERING OF STORES AND MAINTAINING HYGIENE IN HANDLING OF FOOD AND IN THE KITCHEN. I DID EXIHIBITION OF CONTINENTAL AND ASIAN CUISINE IN MY SPECIALITY MENUS.
- FROM APR 1999- OCT 2004 I WORKED IN “TAJ MAHAL HOTEL” MUMBAY AS ASSISTANT COOK. HERE I STARTED FROM KITCHEN BUTCHERY WHERE I LEARNED ALL THE MAJOR CUTS OF POULTRY, FISH AND MEATS THEN I WORKED IN GARDE MANGER WHERE I LEARNED THE ART OF FRUIT AND VEGETABLE CARVING BESIDES DOING ALL THE CLASSICAL AND DIFFERENT TYPES OF SALADS AND SANDWITCHES. THEN I MOVED TO THE MAIN KITCHEN WHERE I LEARNED MAJOR CUISINES AND HAD THE PRIVILEGE OF DOING CUISINES LIKE CONTINENTAL, CHINESE, INDIAN, PAN-ASIAN, FUSION CUISINE. FROM THERE I MOVED TO SIDEWOK RESTAURANT WHERE I LEARNED THAT, MALAYSIAN, BURMESE CUISINE DURING MY TENURE I REPORTED TO THE SOUS CHEF AND GOT A GOOD HAND IN CURRIES, RICE, INDIAN BREADS, TANDOOR PREPARATION, CURRIES FROM FAR EAST COUNTRIES. I PLAYED A MAJOR ROLE IN STOCK ROTATION, MENU PLANNING, COST CONTROL, TRAINING NEWPEOPLE, MAINTAINING HYGIENE IN KITCHEN AND IN HANDLING OF FOOD.

Cuisine knowledge:
a) Breakfast: ENGLISH AND AMERICAN
b) Soups: INTERNATIONAL SOUPS AND ROMANIAN CIORBE
c) Starters: RILLETTE OF SALMON, PRAWN COCKTAIL, FOIE GRAS WITH WINE SAUCE.
d) Sauces: INTERNATIONAL AND ASIAN SAUCES
e) Main course: BEEF STEAK ALA ESTERHAZY, MALAY GREEN CURRY, THAT RED CURRY
f) Salads: CURRIMBHOY SALAD, WALDORF SALAD, SOMTAM
g) Deserts: DARSAAN, STRUDEL, CARAMEL CUSTARD

My Blogs

KRISHNA BOHAT INDIAN MASTER CHEF - INTERNATIONAL FOOD

KRISHNA BOHAT INDIAN MASTER CHEF - INTERNATIONAL F…

http://cenaclulliterarorfeu.blogspot.com/

indian food, international food

KRISHNA BOHAT AND HIS FOOD

KRISHNA BOHAT AND HIS FOOD

http://krishnabohat-krishna.blogspot.com/

come and relive the fine moments of world cuisine

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