CURRICLUM VITAE

POST APPLIED FOR: Multi Cuisine Chef

AREAS OF EXPERTIS:

Kitchen management Banquets planning menus food preparation special events room services outdoor catering food planning & production cost control wastage control.

A hardworking, pro active Sous Chef with an upbeat and positive attitude, who is passionate about food and quality, possessing excellent organization skills.

Highly efficient and methodical with a good eye for detail.

Having a good team spirit. Deadline orientated and able to efficiently manage kitchen operations and also supervise staff, fully aware of health & safety issues and complaints with the regulatory requirements for food Handling sanitation and cleanliness.

Ready and qualified for the next stage in a successful career and currently looking for a suitable Chef position with a ambitious & exciting company.

Job responsible for the smooth efficient running of the kitchen including its routine operations food preparation and production as well as supervising kitchen staff. all in according to the standards required

Duties Key role:

Assisting with the preparation of all foods required for visitors and guests. Keeping all working areas surfaces clean and tidy .ensuring that all foods are produced in a safe and hygienic manner at all times.

Making sure meals prepared and presented on time Responsible for completing all audit and quality standards Documentation.

Cooking fresh food in a high volume Environment Ensuring that brand standards are maintained.

Involved in Catering for large conferences and Banquets. Dealing with any employee issues and queries making sure stock control and rotation procedures are implemented.

Assisting with the training management and development of catering staff.

Key Skills and Competencies:

oHaving financial control of the kitchen friendly personality with a can do attitudes, previous Experience as a Head Chef, Sous Chef, junior Sous Chef. Chef de parties. Chief COOK,

oAbility to quickly identify and resolve problems. Able to work extra hours if required .Ensuring that all HACCAP reports are maintained and monitored.

Job skills:

Continental cuisine, Indian cuisine, Chinese cuisine, Japanese cuisine, Korean Cuisine, Italian cuisine, Arabic cuisine, Salads and Cold Cuts, . And specialist in Continental Cuisine.

Practical Experience.

Continental cuisine 10 years,

Italian Cuisine 2 years

Chinese Cuisine 3 years

Indian Cuisine 5 years

Japanese Cuisine 2 year

Arabica Cuisine 2 year

Cold Kitchen 2 years

Multi Cuisine Chef position 2 years

Sous Chef position worked 6 years

Head Chef position worked 8 years

Chef De Parties position worked 5 years

Chief Cook position worked 3 years

Job History: Total Working Experience over 24 years,

Currently working with DEJA VU Bistro pub and Restaurant as a multi cuisine chef in PUNE Mumbai India. from January 2018 till date

worked in American Service center as a multi Cuisine Chef in Basra IRAQ from-April 2016 to November 2017,

Key Role, taking care of Main kitchen, Banquet, VIP, function.

Providing leadership Motivation and Direction and planned menu & Monitored daily meal production.

Worked in Redis group of company Bua sugar Nigeria as a Company Chef from 04-12-2014 to 26-12-2015.

Worked in Ecolog International Company Basra in Iraq from 22-09-2013 to 14-10 -2014 as a Head Chef.

Worked with supreme food service company in Kabul Afghanistan Nato Head quarter as a Head Chef from 19-03-2005 to 12-12-2012.

Worked in WASCO Catering Company Muscat Oman as a Chief cook from 16-12-2003 to 18-08-2004.

Worked in Dubai Airport Hotel as a Sous Chef Main (Hot Kitchen) Key Role take care of Banquet two Coffee shop Name is Gozo garden food serving Mediterranean cuisine &seating capacity 160, other Coffee shop Name is EK Wing only for Emirates flights passenger Business class, seating capacity 350,serving multi cuisine food,24hrs, from 27-10-1997 to 20-08-2003.

Worked with spinneys catering company in Abudhabi UAE ADNOC onshore & offshore oil filed as a senior Chef from 25-10-1985 to 15-11-1994.

CERTIFICATION COURSE:

Elementary Food Hygiene, food safety, food handler course successfully completed in Dubai passing year 1999 to 2001.(CPD) continue professional Development, food hygiene food safety course module level 1,2,3, completed in 2012 by the Supreme food service company. Culinary arts training complete by the Dubai Airport hotel from Jan, 1998 to March 1999, in DubaiUAE and Dubai food fest able competition participated certification is awarded by the Association of the Emirates Culinary Guild for main Course presentation at mini plate Salon Culinarie on 1998 Dubai. And employee of the month award achievement in British Embassy Kabul February 2008.by the Supreme food service Catering Department.

ACADEMIC QUALIFICATION: 12TH Standard, passing year 1981, Ranaghat Bidhan Chandra Sikshayatan, Nadia, West Bengal, INDIA.

Technical Qualification: Diploma in Hotel management by the Meridian school of hotel management Kolkata India, Passing year 1982.food production & pattisserie (T) and food production & pattisserie (P)

PASSPORT DETAILS:

PASSPORT NO-Z2453994, DATE OF ISSUE-14/02/2013

PASSPORT STATUS- ECNR (CLEAR) DATE OF EXPIRY -13-02-2023

PLACE OF ISSUE-KOLKATA

PERSONAL INFORMATION

NAME : PAUL ROZARIO

FATHER’S NAME : JACOB ROZARIO

DATE OF BIRTH : 03-01-1969

NATIONALITY : INDIAN

RELIGION : CHRISTIAN

SEX : MALE

MARITAL STATUS : MARRIED

LANGUAGES KNOWN : BENGALI,ENGLISH,& HINDI,

HOME ADDRESS : VILL & POST- BEGOPARA, RANAGHAT, DIST-NADIA,WEST-

BENGAL, PIN-741256, INDIA,

CONTACT NO : +91-983*******,/ 787-***-****

Email Id : ac5en9@r.postjobfree.com,ac5en9@r.postjobfree.com

SKYPE ID : PAUL.ROZARIO 3

Reference, Mr. Rakesh Augustin,ac5en9@r.postjobfree.com (G M) Aroma group, +91-789*******. Mr.Samir Gomes +971-********* Dubai, Hotel Rotana Group Dubai,

ac5en9@r.postjobfree.com

Declaration: The above mentioned statements are true and correct according to the best of my knowledge belief.

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