RESUME

JAGRUTIBEN GANPATBHAI PARMAR

Unit; **, Parkes street, Hariss park, 2150,NSW.

Mobile;042*******

Email:acn1v0@r.postjobfree.com

Transferable Skills

Good team worker able to establish excellent rapport with both staff

and management

Mature, enthusiastic and conscientious worker.

Self motivated, highly organized and independent worker, able to

manage multiple tasks, meet deadlines and priorities work

Computer literate

Versatile worker willing to adapt skills to different situations and

keen to acquire new skills.

Ability to work for long continuous hours on Feet

Area of Expertise

Customer Service

People Management

Team Player,Manual handling

Educational Qualifications;

March 1996 S.S.C. EXAMINATION, GUJARAT SECONDARY

EDUCATION

BOARD,GANDHINAGAR

APRIL 2002 H.S.C WITH GENERAL STREAM, GUJARAT

SECONDARY

EDUCATION BOARD, GANDHINAGAR

NOVEMBER 2001 DIPLOMA IN ARCHITECTURAL

ASSISTANTSHIP (THREE YEARS)

WITH INTERNSHIP

MARCH;2006 BACHELOR OF ARTS WITH SPECIAL

SUBJECT ECONOMICS

WITH FIRST CLASS

MARCH 2007 BACHELOR OF EDUCATION WITH SPECIAL

SUBJECT

GUJARATI & SOCIAL STUDIES FIRST CLASS

IN AUSTRALIAN QUALIFICATION;

NOVEMBER 2009 DIPLOMA OF HOSPITALITY MANAGEMENT

APRIL 2011 CERTIFICATE 4 IN HOSPITALITY

( COMMERCIAL COOKERY)

OCTOBER 2012 CERTIFICATE 4 IN BUSINESS, DIPLOMA

OF BUSINESS MANAGEMENT

SEPTEMBER 2010 CERTIFICATE 3 IN AGED CARE

JAN 2013 CERTIFICATE OF APPLY FIRST AID

JULY2011 IELTS EACH MODULE 6 BAND

( ENGLISH LANGUAGE

TEST)

Experience;

Experience as assistant cook as volunteer;

Job title; assistant cook

Hours; 360 hrs experience as a cook

Business location; 138 Pendle Hill NSW 2124

Phone;02 9688 1333

following Duties:

Food handling and preparation

handling the following foods used in our menu and

checked them for freshness: chicken, octopus, eggplant,

chickpea, olive, asparagus, squid, egg, tomatoes, potatoes,

lamb, green lettuces, croutons, fish, various red meats,

mint, feta cheese, seafood, prawn and so on.

Correct portion control techniques in ensuring not too

much or not too little is prepared and used with minimal

wastage

Maintained clean food preparation areas as he goes so it is

always Use different colour coded chopping board for

different types of food.

clean and tidy

Using tools and equipment effectively and keeping

them safe and clean

He has demonstrated competency in utilising;

Chef’s knife to cut tomato, onion, lemon, carrot, celery,

and butter chop herbs

Boning knife to cut steak, lamb, squid, chorizo, octopus,

chicken, prawn, and fish

bread knifes to cut vienna,round, and turkish breads

paring knife, fillet knife to cut off fat from meats, to check

cooked chicken

Food processor: to make mayonnaise, corn soup

Grinder: to make baked seeds mix for chicken

Blender: to mix corn soup with cream

Oven to cook chicken, steak, egg and bake pie, prosciutto,

cruton

Grid to grill chicken, turkish break slices

Deep fry for chip, chicken skewer, squid, papadum

Salamander: to heat up food, egg on surface, bread

Cleaning deep fry machines, with hot soapy water, use tea

towels to make it dry thoroughly, change to new oil or

strain old oil on filter paper.

Use soapy water to clean workbenches, walls, fridges,

knives, ventilation at the top, and hook.

Use squeegee dry it and then tea towels

Bring grid, salamander base to kitchen hand.

Clean stoves and dismantle support grills when necessary

The practicalities of cooking;

Understanding and planning methods, and order of jobs

after discussion with chefs

Using various methods of cooking to complete preparation

work and dishes

Deep-fry: chips, chicken skewer, pappadums, squid

Frying-pan: steak, octopus, prawn, pie mixtures

Pan: curry, corn soup.

Ovens- for vegetables and meats

Making salads, chopping and cutting ingredients

Food storage

Ability to store food correctly was clearly practiced

ensuring;

Cooked food: kept in separate containers well sealed from

other types of food.

Meat, Seafood, half-cooked food at the bottom shelf

Fully cooked food on the second shelf, vegies on the same

Correct procedures of receiving & storing fruit &

vegetables allowing ventilation and ensuring the food does

not bruise.

Monitoring correct cool room & freezer temperatures

Cleanliness of the floor and shelves and to clean any drips

of water or food that may have occurred.

Menu planning and implementation

Demonstrated ability to estimating food requirements

Work on the stock taking systems

Keep order copies to check slow or fast moving dishes

Report to sous chef

Order stock at the end of each day

Report to sous chef who takes responsibility for ordering

all kitchen

. Demonstrated ability to cook Special Dietary Orders

Celiac: Gluten free – no flour

Allergy: no onion

Vegetarian: no meat

Special orders: head chef will show it

Kept kitchen hygiene standards by;

Cleaning the work benches after finishing with certain

foods and every spare minute available

Using the correct cleaning towels and scrubbers

At the end of the shift use soapy and hot water to clean and

then wipe down for drying

Ensuring the ventilation fans were operating and when

appropriate keep the screened window open.

Rubbish bin is changed when it gets full

Use of correct chopping boards

Demonstrated the ability to observe Health and Safety

procedures by;

Training on the OH&S regularly

Being aware of where the first aid kit is located and how to

use the basic contents

Comprehend understanding of HACCP system and

procedures

Understand the essential of recording keeping and using

HACCP forms which including cooling process,

labelling, temperature checking for store products and

serving products and cleaning process

Keep the floor clean and tidy

Lift heavy objects in the appropriate manner

He was able to work well in a team, and had good communication skills

under instruction. In addition, he was punctual, which was the most

important needs in our busy commercial kitchen.

Languages

English, Guajarati, Hindi

Interests

cooking

Serving people

Working in teams

Reading and writing

Personal Attributes

Self motivated and always ready to learn

Loyal, reliable and punctual

Adaptable and hardworking

Exceptional organization skills

Problem solving

Can work long hours

References; as per request

Contact this candidate