chef/cook

SSAAMMIIRR BBEERRAA

: +91-896******* : ***********@*****.***, ***********@*****.***

chefsamir91 https://www.linkedin.com/in/chefsamir/ Best time to call: 10:00 - 22:00 Hrs. (IST)

Seeking a challenging position with a reputed hospitality institution utilizing exceptional culinary & guest service skills and expertise in handling f & b operations to ensure high-level customer satisfaction in all aspects CCAARREEEERR SSNNAAPPSSHHOOTT

An ambitious and courteous culinary professional with 5 years of dedicated experience in F & B operations, Kitchen Management and Food Preparation across cruise line and various hospitality settings and guest services

Specialized in Continental, Pantry & Garde Manger Sections; experience of preparing multi-cuisine dishes

Expertise in menu planning, inventory management and optimizing food preparation and production functions while continuously improving kitchen workflows

Self-motivated and quality-driven individual with a strong experience in preparing exceptional cuisine, Indian & continental foods and maintaining safe and efficient kitchen environment

Culinary innovator known for producing top quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs

Successful in producing innovative menus that exceed diners’ expectations and motivate kitchen staff to continuously deliver world class dishes

Exceptional food preparation skills; ability to strengthen kitchen operations while maximizing patrons base

Immense knowledge on sanitation guidelines with ability to exceed culinary service expectations in a dynamic hospitality environment

Adept at preparing and organizing restaurant meals as well as handling banquet operations

Proficient in the use of MS Office suite - MS Word, MS Excel & PowerPoint and internet browsing PPEERRSSOONNAALL SSKKIILLLLSS

Self-motivated professional with excellent organizational and time management skills

Possess exceptional business communication skills; innate ability to interact effectively with people of various cultures; Responsible and dedicated enough to work for long hours, and on weekends

Profound ability to succeed in high-pressure, challenging, & deadline-driven environments AARREEAASS OOFF EEXXPPEERRTTIISSEE

F & B Operations

Batch Cooking

Menu Planning

Budgeting & Inventory

Kitchen Operations Management

Resolve Customer Issues

Food Safety & Sanitation

Food Preparation

Banquet Operations

Customer / Guest Service

Labor & Food Cost Control

Hygiene & Quality Assurance

EEDDUUCCAATTIIOONN

3 years Diploma in Hotel Management, Catering Technology & Applied Nutrition from Cambridge Institute Of Management Studies, India – 2012

TTRRAAIINNIINNGGSS AATTTTEENNDDEEDD

6 Months Industrial Training (specialization in Continental & Pantry Section) from The BEACH ORCHID, Kerala, India

Casual training from Taj Bengal, Golden Park, Kolkata, India CCAARREEEERR CCHHRROONNOOLLOOGGYY

Organization Designation Duration

Norwegian Cruise Line Cook May 2016 - Till date

Della Resort, Lonavala, India Management Trainee Feb’ 2014 – Aug’ 2015 The Leela Kempinski, Kovalam, India Commis Oct’ 2012 – Oct’ 2013 Springdale Heritage Resort, Kerala, India Commis Jul’ 2011 – Sep’ 2012 KKEEYY DDEELLIIVVEERRAABBLLEESS

As a Cook:

Managing daily cruise & banquet operations, developing menu and preparing a wide variety of foods

Monitoring portion control and planning monthly kitchen budget, menus and recipes

Actively involved in cost control, sanitation, banquet menu development, private dining and catering

Developing new recipes and standard techniques for food preparation and presentation

Ensuring proper sanitation standards and maintaining food expenditure within budget

Maintaining and updating Food Temperature Control log, Fridge Temperature log, Hot Food Serving, Temperature log, Daily Breakages log, Fridge and Kitchen Hygiene log

Welcoming the guests and delivering exceptional service by greeting and serving customers in a timely, friendly manner

Improving customer satisfaction level up by demonstrating fine culinary skills and ensuring hygienic maintenance of all allotted work station and resolving customer complaints

Ensuring all relevant paperwork has been completed in order for a smooth handover at the end of the shift

Coordinating with all work stations to ensure timely deliveries of freshly done orders

Formulated standard recipes for food items to assure apt portion control, retaining quality and taste

Identifying new methods of cooking to enhance taste of dishes As a Commi:

Involved kitchen operations including measuring and weighing ingredients, cleaning and washing, and various other duties as assigned

Prepared salads, soups, fish, meats, vegetables, desserts and other foods

Ensured that all stations are set appropriately

Processed and stored food items and made sure that all kitchen staff is aware of standards and protocols

Managed rotation of food items in chillers

Ensured kitchen and word area’s cleanliness

Maintained and ensured the quality of prepared and raw items

Organized the weekly Rota and staff holidays

Food equipment such as glasses, dishes and tableware were loaded into dishwashing machine

Did mixture of ingredients for making green salads, fruit salads, pasta salads and vegetable salads

Did cleaning of working areas, tables, utensils, silverware, dishes etc.

Carried food supplies, equipment and utensils from work and storage areas and distributed food for serving References are available upon request

Contact this candidate