Indian cuisine chef

RAKESH SINGH

present - transit camp t* *** shastri nagar santacruz West mumbai whatsapp- 919********* Phone: +919********* E-Mail: *****************@*****.*** OBJECTIVE

A position which will permit me to expand my knowledge of multi-unit management. AREA OF INTEREST

Active also in Chinese panty and continental.

PROFESSIONAL SUMMARY

•Completed 3 year apprenticeship training in food & production with 10 year experience of cooking,worked in both chef and supervisor.

•Lead the section for newely opened branch of group restaurant in sharjah united Arab Emirates,created new dishes.

•Self-motivated and professional with outstanding skill superior leadership and interpersonal skill, ability to built report with customer and colleagues.

ACCOMPLISHMENTS-

•Gained hand on experience coordinating food order to support timely and efficient delivery to each table.

•Ensured proper food safety and sanitation standard for guest safety.

•Solid understanding how to adjust taste and ingredients accommodat a verity of tongues diet and cultures act.

KEY QUALIFICATIONS

•Knowledge About Personal Hygiene And Food Protection.

•Customer Satisfaction.

•Good listening ability and the desire for continuous improvement.

•Ability to Analyse and solve problems

•Ability to learn fast and Multi-task.

•Ability to Make independent decisions.

•Solid knowledge about taste.

•Ability to lead the team.

•Basic Computer Knowledge.

•Ability to prioritize and work under pressure.

WORK EXPERIENCE

Indian cuisine DCDP, Caesar's restaurants & confectioneries- UAE -- 26-01-2011 to 18-02-2017

• Involved to assistance senior chef to attain budget food price allocated by restaurant menu. Cooked different type of curry and tandoori dishes and helped other section Chinese, pantry and continental. Handled adequacy of supplies at the cooking station maintain quality and quantity of food for smooth customer service.

Indian cook commi 1 (no experience certificate), Mahesh lunch home seafood specialist- mumbai INDIA -- 31-08-2009 to 30-11-2010

• Gain knowledge about seafood cooking method, responaibled for curry and ala-carte orde, maintained daily kitchen requirements for smooth supply.

Indian cook commi 1, Salt n pepper hospitality mumbai INDIA -- 23-11-2007 to 31-07-2009

• Prepared gravy for ala-carte order, Handled miner issue of food related problem, Maintained daily kitchen requirements.

Chinese asst.cook, Citizen hotel mumbai INDIA -- 03-10-2006 to 19-11-2007

• Prepared daily kitchen indent, Prepared daily maesure setting of veg and non veg for section, frying work for ala-carte and party.

APPRENTICESHIP TRAINEE, Citizen hotel mumbai INDIA -- 02-10-2003 to 01-10-2006

• Worked in various cuisine INDIAN, CHINESE, PANTRY, CONTINENTAL. Handled live counter of pasta and breakfast.

EDUCATION

Government intermediate college devprayag -- H.s.c 12th, May 2003 studied in physics, chemistry, maths, english

Government intermediate college devprayag -- S.s.c., 2001 science

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