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Training Assistant

Chennai, Tamil Nadu, India
2000 SD
April 26, 2019

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Curriculum Vitae

Present Address

No***,south pilliyar kovil street

kavanoorpuducheri village post


Kancheepuram District

Phone nos +91-979*******


Email ID:


Application for the Post of “D.C.P. Continental cook”

Being given to understand that there are some vacancies for the above mentioned post lying under your kind control. I hereby submit myself as a candidate. My Bio-Data and other particulars are given below for the kind consideration.

Personal Details

Father Name : ARUMUGAM

Date of Birth : 1ST June 1987

Marital status : Married

Religion : Hindu

Language Known : English, Hindi, Tamil, Telugu, Malayalam

Educational Qualification : H. S. C. – 2004

S.S. C. –2002

Technical Qualification : 1 Year Diploma in Food Production & pastries

Madras institute of hotel management & catering


: Bsc hotel management &tourism

Annamalai university,

Chidambaram (third year not yet finish )

: Complete Eight Month Training as Assistant Cook

With “Hotel pleasant days,Chennai

: HACCP Awarness training (tuv)nord

Job profile : I am all-rounder could able to work south Indian, north Indian,continental, thandoor,pizza,bakery and pastries,salad know basic carving too,indo Chines

Job Description: D.C.P. ( Hotel)


Under the general guidance & supervision of the Demi Chef de partie of the assigned area, responsible for the preparation of cold foods & hot foods, sauce, dressings, food display’s buffet set ups in accordance with (5 STAR HOTEL) policies & Policies & procedures.

To learn by practice, observance & study the work & responsibilities of kitchen operation & through that medium, the culinary skills of the kitchen


Interacts and cooperates with other members of the kitchen brigade as appropriate.

Different station and learning different culinary skills & to develop.

Interacts, cooperates with other departments and other sections of food and beverage as appropriate.

Liaise with the Demi chef de partie Chef in charge to ensure cleanliness and hygiene standards.

Supportive Functions:

Works on a section or department when sufficiently advanced, sharing the work load.

Attends training classes as per scheduled training plan.

Learns the hotels fire and safety precautions & how to operate the kitchen firefighting equipment.

Learns by practice & by observing the work at a high standard of cleanliness & hygiene & to keep food and fuel waste to a minimum.

Prepares hot sauces, meat and fish, vegetables, rice and potatoes dishes, salads dressings, appetizer and salads, food display in accordance with established recipes and methods.

Ensures that the section is kept clean & hygiene.

Assists the Demi Chef de partie, Chef in Charge in ensuring appropriate production level for the daily operation.

Prepares mise-en-place for assigned Kitchen.

Adheres to portion control policy/standard plating instructions.

Samples all foods, sauces, dressing on regular basis to ensure

Established standards are maintained.

Stores all food’s, like sauces, dressings, meat and vegetables according to established procedures.

Keeps his work area and Kitchen in a clean and orderly fashion.

Ensures that all equipment in the Kitchen section is correctly handled and maintained.

Complies with HOTEL hygiene and sanitation standards.

Adopts the "Clear as you go" method of working.

Complies with hotel`s health and safety policy.

Performs related duties and special projects as assigned.


Responsible to accept on the job teaching & guidance and to cooperate with fellow workers to promote

To attend the scheduled training classes

To share the kitchen workload when able

Cleanliness and Hygiene Standards:

Learns the local health authorities sanitation and hygiene


Ensures that local & hotel’s standards of cleanliness, hygiene and sanitation are maintained, as well as MSDS


Passed kitchen apprentice examination

Avoids excess jewelry on duty.

Wears hairstyle in accordance with kitchen standard.

Coordinates & provides clean, sanitary storage for all refrigerated foods and dry store goods.

Monitors uniformity and quality of product by (holding) food in dated, labeled, clean & covered containers at optimum temperatures.


I was work in pleasant days hotel as continental Cook commi 2 from 1st of December to till 30th November 2008

Operation Iraqi freedom (Iraq)kellog Brown &Root

Bakery &pastries men jan 2009 to jun 2009

French novel base ( Abu Dhabi) July 2009 to Dec 2011 continental cook (dcdp )

Celebrity cruise under Rccl cook 3 from dec 2011to aug 2012 (ship )

Ind aroma Indian restaurant Indian chef dec 2012 to march 2014 (Virginia USA )

Bawarchi Indian restaurant curry& biriyani chef from April 2014 to April 2016 (Delaware USA )

Hobbies : Yoga, Searching new dishes,

Thanking you and Best Regards:


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