Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

PRATEEK ARORA IHM GURDASPUR 29.11.2004 CONTI / BAKERY PRESENTATION TASTE SCALE 1 - 10 SCALE 1 - 10 7 6 6 7 7 6 6 5 7 5 TEXTURE SCALE 1 - 10 5 6 5 7 6 AROMA SCALE 1 - 10 6 6 6 7 6 HYGIENE SCALE 1 - 10 7 7 7 7 7 WORK METHOD SCALE 1 - 10 7 7 7 7 7 TOTAL UPON 60 0 38 38 36 42 38 0 0 0 0 0 0 192

COFFEE MOUSSE CRME ANGLAISE CREAM OF TOMATO MASHED POTATOES SAUTEED SPINACH

GRAND TOTAL PERCENTAGE

64.00

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

29.11.2004

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

SIDDHARTH KAPAHI IHM GURDASPUR 29.11.2004 PRESENTATION SCALE 1 - 10 7 6 7 7 6 TASTE SCALE 1 - 10 6 6 6 7 6.5 TEXTURE SCALE 1 - 10 7 7 6 7 6.5 AROMA SCALE 1 - 10 7 7 7 7 6.5 HYGIENE SCALE 1 - 10 7 7 7 7 7 WORK METHOD SCALE 1 - 10 7 7 7 7 7 TOTAL UPON 60 0 41 40 40 42 39.5 0 0 0 0 0 0 202.5

STEAMED RICE PALAK PANEER CHICKEN TIKKA MISSI ROTI TAMATAR SHORBA

GRAND TOTAL PERCENTAGE

67.50

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

29.11.2004

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

DILPREET SINGH IHM GURDASPUR 30.11.2004 INDIAN PRESENTATION SCALE 1 - 10 6 7 7.5 7.5 7 TASTE SCALE 1 - 10 7 7 5.5 7.5 6 TEXTURE SCALE 1 - 10 7 7 6.5 6.5 5.5 AROMA SCALE 1 - 10 7 7 6.5 6.5 6 HYGIENE SCALE 1 - 10 7 7 7 7 7 WORK METHOD SCALE 1 - 10 7 7 7 7 7 TOTAL UPON 60 0 41 42 40 42 38.5 0 0 0 0 0 0 203.5

TAMATAR KA SHORBA PANEER MAKHNI BOILED RICE CHICKEN TIKKA MISSI ROTI

GRAND TOTAL PERCENTAGE

67.83

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

30.11.2004

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

GAGAN MANCHANDA IHM CHANDIGARH 08.12.2004 CONTINENTAL PRESENTATION SCALE 1 - 10 TASTE SCALE 1 - 10 TEXTURE SCALE 1 - 10 AROMA SCALE 1 - 10 HYGIENE SCALE 1 - 10 WORK METHOD SCALE 1 - 10 TOTAL UPON 60 0 0 0 0 0 0 0 0 0 0 0 0 0

CRME DE TOMAT BLANCHED TOMATO BLANCHED SPINACH POMMES FRITS SUNNY SIDE UP

GRAND TOTAL PERCENTAGE

#DIV/0!

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

08.12.2004

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

MAYUR SUD IHM CHANDIGARH 08.12.2004 CONTINENTAL PRESENTATION SCALE 1 - 10 TASTE SCALE 1 - 10 TEXTURE SCALE 1 - 10 AROMA SCALE 1 - 10 HYGIENE SCALE 1 - 10 WORK METHOD SCALE 1 - 10 TOTAL UPON 60 0 0 0 0 0 0 0 0 0 0 0 0 0

CRME DUBARRY JULIENNE OF CARROT CHOPPED ONION MASHED POTATO POACHED EGGS

GRAND TOTAL PERCENTAGE

#DIV/0!

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

08.12.2004

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

SACHIN KUMAR IHM CHANDIGARH 09.12.2004 INDIAN PRESENTATION TASTE SCALE 1 - 10 SCALE 1 - 10 TEXTURE SCALE 1 - 10 AROMA SCALE 1 - 10 HYGIENE SCALE 1 - 10 WORK METHOD SCALE 1 - 10 TOTAL UPON 60 0 0 0 0 0 0 0 0 0 0 0 0 0

TAMATAR KA SHORBA PANEER MAKHNI BOILED RICE NAAN CHICKEN TIKKA

GRAND TOTAL PERCENTAGE

#DIV/0!

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

09.12.2004

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

DEEPANSHU LAL IHM CHD 28.11.2005 INDIAN PRESENTATION TASTE SCALE 1 - 10 SCALE 1 - 10 6 6 6 6 6 6 6 6 5 6 6 6 6 5 TEXTURE SCALE 1 - 10 6 5 5 6 6 6 4 AROMA SCALE 1 - 10 6 6 6 6 6 6 6 HYGIENE SCALE 1 - 10 6.5 6.5 6.5 6.5 6.5 6.5 6.5 WORK METHOD SCALE 1 - 10 7 7 7 7 7 7 7 TOTAL UPON 60 0 37.5 35.5 36.5 37.5 37.5 37.5 34.5 0 0 0 0 256.5

TAMATAR SHORBA MAKHNI GRAVY JEERA RICE PALAK PANEER DAL TADKA MURGH MALAI TIKKA LACHCHA PARATHA

GRAND TOTAL PERCENTAGE

61.07

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

28.11.2005

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

DEVENDRA NATH SINGH IHM CHD 28.11.2005 WESTERN PRESENTATION SCALE 1 - 10 4 4 4 4 4 4 TASTE SCALE 1 - 10 7 6 5 6 5 5 TEXTURE SCALE 1 - 10 6 5 4 5 4 3 AROMA SCALE 1 - 10 5 4 4 5 5 5 HYGIENE SCALE 1 - 10 6 6 6 6 6 6 WORK METHOD SCALE 1 - 10 6 6 6 6 6 6 TOTAL UPON 60 0 34 31 29 32 30 29 0 0 0 0 0 185

CREAM OF TOMATO CHICKEN VIENNOISE MASHED POTATO SAUTEED SPINACH GALZED CARROT PENNE CARBONARA

GRAND TOTAL PERCENTAGE

51.39

DATE

YES ( )

NO ( )

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

28.11.2005

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION APPLE TART LEMON SOUFFLE CINNAMON COOKIE PINEAPPLE PASTRY VOL AU VENTS BREAD ROLLS

SHIKHA GUPTA IHM CHD 28.11.2005 BAKERY PRESENTATION TASTE SCALE 1 - 10 SCALE 1 - 10 6 6.5 5 5 6 6 6 6.5 5 5 6 6 TEXTURE SCALE 1 - 10 6.5 6.5 5 5 5 6 AROMA SCALE 1 - 10 6 6 6 6 6 6 HYGIENE SCALE 1 - 10 7 7 7 7 7 7 WORK METHOD SCALE 1 - 10 7 7 7 7 7 7 TOTAL UPON 60 38.5 39.5 35 35 37 38 0 0 0 0 0 0 223

GRAND TOTAL PERCENTAGE

61.94

DATE

YES ( )

NO (

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

28.11.2005

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

ANKUR SHARMA IHM CHD 28.11.2005 PRESENTATION SCALE 1 - 10 5 4 5 5 5 4 TASTE SCALE 1 - 10 4.5 4 5 5 5 5 TEXTURE SCALE 1 - 10 5 3 4 4 4 3 AROMA SCALE 1 - 10 4.5 4.5 4.5 4.5 4.5 4.5 HYGIENE SCALE 1 - 10 7.5 7.5 7.5 7.5 7.5 7.5 WORK METHOD SCALE 1 - 10 5.5 5.5 5.5 5.5 5.5 5.5 TOTAL UPON 60 0 32 28.5 31.5 31.5 31.5 29.5 0 0 0 0 0 184.5

SALAD WALDROF CRME DUBARRY STUFFED CHICKEN POMMES LYONNAISE SAUTEED SPINACH SPAGHETTI CARBONARA

GRAND TOTAL PERCENTAGE

51.25

DATE

YES ( )

NO ( )

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

28.11.2005

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

JACKWINDER UPPAL IHM GPR 29.11.2005 PRESENTATION SCALE 1 - 10 7 7 7 6 5 5 TASTE SCALE 1 - 10 6 5 6 6 5 4 TEXTURE SCALE 1 - 10 7 6 6 6 3 5.5 AROMA SCALE 1 - 10 6 6 6 6 6 6 HYGIENE SCALE 1 - 10 6.5 6.5 6.5 6.5 6.5 6.5 WORK METHOD SCALE 1 - 10 6.5 6.5 6.5 6.5 6.5 6.5 TOTAL UPON 60 0 39 37 38 37 32 33.5 0 0 0 0 0 216.5

CREAM OF MUSHROOM SALAD WALDROF PAN SEARED CHICKEN SAUTEED SPINACH GLAZED CARROT PASTA ARABIATTA

GRAND TOTAL PERCENTAGE

60.14

DATE

YES ( )

NO ( )

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

29.11.2005

Human Resources

TRADE TEST

The Oberoi Cecil

NAME INSTITUTE DATE AREA OF SPECIALISATION NAME OF PREPARATION

MANU PIPLANI IHM GPR 29.11.2005 PRESENTATION SCALE 1 - 10 5 4 4 3 4 4 TASTE SCALE 1 - 10 4 4 3 4 4 4 TEXTURE SCALE 1 - 10 3.5 3.5 3.5 5 4 4 AROMA SCALE 1 - 10 4 5 5 5 4 4 HYGIENE SCALE 1 - 10 6 6 6 6 6 6 WORK METHOD SCALE 1 - 10 6 6 6 6 6 6

WALNUT COOKIES PINEAPPLE PASTRY BOUCHEES LEMON SOUFFLE BREAD AND BUTTER PUDDING SOFT ROLLS

GRAND TOTAL PERCENTAGE

DATE

YES ( )

NO ( )

WAIT LIST ( )

EVALUATION BY BHASKAR ADEEB

29.11.2005

Human Resources

TRADE TEST

The Oberoi Cecil

TOTAL UPON 60 0 28.5 28.5 27.5 29 28 28 0 0 0 0 0 169.5

47.08

IHHR Hospitality Pvt. Ltd

IHHR
TRADE TEST EVALUATION FORMAT

NAME : ____Vikrant surya sharma ______________________ DATE: ____18/11/2010________________________

NAME OF PREPARATION Lasooni murg tikka Tomato dhania ka Shorba Yellow dal tadka Paneer kadhai Rogan josh Peas pulao Kesri kheer

PRESENTATION SCALE 1 - 10 7 7 7 7 7 7 7

TASTE SCALE 1 - 10 7 7 7 8 7 6 7

TEXTURE SCALE 1 - 10 7 7 6 6 8 6 7

AROMA SCALE 1 - 10 7 7 7 7 6 6 7

HYGIENE SCALE 1 - 10 6 6 6 6 6 6 6

WORK METHOD SCALE 1 - 10 6 6 6 6 6 6 6

TOTAL UPON 60 40 40 39 40 40 37 40

GRAND TOTAL PERCENTAGE

276

EVALUATED BY :

Name: ______Ashis kumar rout _____________________ Signatures : ______________________

Basic theory is good, Good trade test, Positive attitude, Well spoken SELECTED