Manager Years Experience

Ajay Singh

*/***, ********** ****

Blackburn South,Vic-3130

M: 041*******

E: *********@******.***

**-*****-****

Summary

• 2 years experience working in a tier 1 casual dining restaurant, T.G.I. Friday’s in

various cooking sections viz. fry, grill, larder, prep and sauté.

• Dedicated and passionate about producing high quality, creative and innovative dishes

for the Australian public.

• Excellent communicator, quick learner and always look for opportunities to improve

guest experience by serving with the highest standards.

• 1 year experience working as a waiting staff in a fine dine restaurant.

• Handle pressure very well and always strive hard to keep the least docket/prep time.

• Experienced in using Cash Register and EFTPOS machines.

Education

Melbourne Institute of Hospitality

Melbourne VIC

Advanced diploma in Hospitality (Commercial Cookery)

Graduated: 2009

Melbourne Institute of Hospitality

Melbourne VIC

Certificate IV Hospitality (Commercial Cookery)

Graduated: 2009

Melbourne Institute of Hospitality

Melbourne VIC

Certificate III Hospitality (Commercial Cookery)

Graduated: 2008

Employment History

Line Cook

T.G.I. Fridays Restaurant and Bar

Melbourne.

April 2009 till

Responsibilities:

• Prep and set- up the kitchen alone for morning start up.

• Make sure all stations in the kitchen were clear and up to OH&S standard

• Experienced in fry, grill, ladle, prep and sauté.

• Manage food preparation processes

• Coordinate with front-of-house staff including helping them during special functions.

• Check garnishes and meal presentation.

• Check and maintain stock levels.

• Store food according to hierarchy.

• Help in freezer pullouts in bulk quantities.

• Kitchen stock checks for the shift for the day.

• Temperature checks (2x in a day) for all storage units (22 units)

• Trained newly appointed managers, juniors and new staffs in the kitchen.

• Prepared various sauces including in-house bbq sauce & dressing, Caesar dressing, lime

splash & cilantro, cilantro pesto, marinara, bolognaise, honey mustard etc.

• Discuss with kitchen manager about supplies, stock delivery checks and credit notes.

• Perform kitchen break down and closing

• Chop all vegetables and meat for prep in bulk quantities according to the precision cuts.

• Check food expiry dates and discard any outdated food.

• Wash pots and pans.

• Perform all team tasks .

Achievements

• Awarded best new comer, top 5, best team player,Most valable person of the year and

best producer at T.G.I Fridays.

• Acquired certificates in R.S.A,O.H.S,& Food Safety.

Skills

• Excellent knife skills.

• Expert in following experiments to prepare new dishes.

• Excellent trainer.

Interests

• Travelling the world and eat local food where i am.

• love to explore new dishes and cooking techniques .

• Experiencing different cultures .

• Spending time at the kitchen.

References

STUART BALLAMTYNE (GENERAL MANAGER)

0011610405054454

ASIF LENNY

0011610430060366

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