Food Service Safety

CURRICULAM VITAE

KRISHNA GHARTI CHHETRI

PHONE NO :965-********

EMAIL: **********@*****.***

ADDRESS: SALMIYA

OBJECTIVE

:

To obtain a suitable position in your esteemed organization using my talented professional’s skills relevant experience and my educational background can be utilized effectively for the benefit of the organization and also advancement of my professional career.

WORK EXPERIENCE

THE CHEESECAKE FACTORY KUWAIT (ALSHAYA CO.WLL)

Currently working joining date November 29, 2012 up to present

Certified Commi 1/ line cook broiler.

Specialized in making western food.

Set up station and collect all necessary supplies to prepare menu service

Prepare a variety of meat, vegetable and cold items

Arrange sauces and supplementary garnishes for allocated station

Cover, label, and correctly all bits and pieces and food prep items

Notify chef of likely shortage

Serve menu items compliant with establish standards

Used food preparation tools in accordance with manufacturer instructions

Close the kitchen correctly and follow the closing checklist for kitchen station

Maintain a prepared and sanitary work area at all items

Keep the work area fresh all through the shift

Make all storage areas are tidy and all products are stored appropriately

Constantly use safe and hygienic food handling practices

Return dirty food preparation utensils to the appropriate areas

Assist all duties as assigned by kitchen manager

Teach all the trainees according to the standard of the company

FOOD SERVICE FLOUR LINE COOK/CONTINENTAL COOK

Handling kitchen department under executive chef with the management team

To perform and to train subordinates about the food preparation

Each day menu explain according the recipe to subordinates

Check every day needed ingredients ( MISS-EN-PLACE)

To check quality of food and attractive garnishing

Explain about ( HACCAP, OSHA, AHA ) food safety

Explain proper storage procedure and proper using FIFO and LIFO

Explain about personal hygiene, food hygiene, and kitchen hygiene

Teach about proper cleaning procedure ( WASH, RINSE, and SANITIZE ) through needed temperature with 100 ppm chlorine solutions

Teach about proper cooking temperature and serving temperature

Proper storing of hot food and cold food

HARATI KATHMANDU COMMI1

Prepare meal according to each day menu

Prepare sauces stocks and soup

Prepare needed ingredients ( MISS-EN-PLACE )

Prepare breakfast, snacks and etc.

PROFESSIONAL TRAINING PROGRAME

Pacific Manpower Training Centre (P) Ltd. Kathmandu

FOOD SERVICE SANITATION TRAINING

FOOD SERVICE SAFETY TRAINING

NUTRTION TRAINING

FOOD SAFETY REFRESHER TRAINING

FLOUR FIRE CLASS

CERTIFICATES AND AWARDS

EDUCATIONAL BACKGROUND

JULY MVP (SHAKE SHACK)

EMPLOYEE OF THE MONTH ( FLOUR )

FLOUR CHOCKING CLASS APRIL 02 2012

MVP (employ of the quarter) of the quarter in current job

HIGH SCHOOL GRADUATE

BASIC TRAINING IN MICROSOFT OFFICE

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