Cook

TAYYABA FAZAL BARI

Mobile no: +971*********

Email: **************@*****.***

Muweillah commercial, University city road Sharjah

SUMMARY

I hold a Diploma in Culinary Arts from one of the well-known College of Tourism and Hotel Management-COTHM. I am aware of the hotel/restaurant workload. I have more than 2 years of experience working in hospitality, and I am ready to visit other countries and work for any organisation that is related to my field. Currently, I am working at one of the finest Japanese Restaurant of UAE; Wagamama. I love working with people especially if they have the same passion I have what they do. I love everything that has to do with cooking, managing restaurant, food presentation and I feel a true devotion for cooking.

WORK EXPERIENCE

Wagamama, Sharjah, UAE 2018– Till Now

COMMI III - COOK

Duties include preparation, cutting vegetables, meat, seafood items and making preps.

Handle fryer, teppan, wok and boiler.

Preparing orders according to recipes and customer-based order.

Preparing different types of sauces.

Opening and Closing of Restaurant.

Deep cleaning of Sections.

Checking chillers and labelling expiry dates on the food.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Baba Foods, Karachi, Pakistan (2016 – 2017)

COMMI II

Duties include preparing and cooking all food items by the recipe and to specification

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

Checks supplies and prep lists and ensures all items are prepped

Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

Maintain correct portion size and quality of the food to the hotel's standards.

Opening and Closing of Restaurant.

Deep cleaning of Sections.

Pearl Continental, Karachi, Pakistan (February 2016 – April 2016)

Kitchen Trainee

Duties include following the standards and procedures of the hotel

Maintaining hygiene and sanitation throughout the sections

Helping kitchen staffs and help them in making orders.

Cutting meats, vegetables and making preps.

Working in hot kitchen; help in making breakfast buffet

Working in chillers and bakery sections.

SKILLS

KITCHEN SKILLS

Attention to detail

Idea of Japanese, Asian, Pakistani and Continental Cuisines.

Opening and Closing of Restaurant

Quick Food Representation

Working with Grills, Fryers, Teppans, Boilers and Wok.

Cutting, Chopping meats and vegetables.

Best Presentation of Food

Deep cleaning of work stations.

Working in high paced environment

Safety Work Environment

Customer Service

Supervision

Time Efficient

English Language Skills

Proficient Level – IELTS: 7 Bands

Other SKILLS

Effective communication skills

Customer Service

Multi-tasking skills

Valid Full Driving license

Reliable and Punctual

Positive to do attitude

Physically fit ability to lift upto 20kg

Leadership Qualities

QUALIFICATION

Advaced Diploma in Culinary Arts – COTHM, Karachi

O and A Levels – Avicenna, Karachi

Certification of CIT

Availability: Full time/7 days a week; regular and punctual.

References: Will be furnished upon request

Contact this candidate