Service Staff
Resume:
Alam Khan
PPL Township
Ph: +918*********
Paradeep, Odisha
E: acg5bi@r.postjobfree.com
PERSONAL SUMMARY
A highly motivated and capable professional cook with a real passion for preparing popular, healthy and nutritious
meals. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organisational skills and
administrative skills. A quick learner who can effortlessly fit into a existing established environment, and also
encourage junior staff to achieve their best when preparing meals.
Looking for an immediate start and to join a busy and successful team where I can fulfil my potential and further
advance an already successful career.
CAREER HISTORY
PPOC, PARADEEP PHOSPHATES LIMITED
Head COOK May 2012 Present
Working in a busy and popular restaurant and routinely having to cook for up to 100 diners every night. Responsible
as part of a team leader for cooking tasty, delicious and healthy meals for all diners.
Duties:
Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.
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Supervising food service assistants and kitchen staff, organising their daily duties and monitoring
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performance.
Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
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Washing, cutting and preparing food before it is cooked.
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Taking into account the wishes of clients when planning of menus.
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Making sure good nutritional standards are maintained when preparing meals.
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Making sure that all food at point of delivery is of the highest quality.
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Enquiring is any clients have allergies and then cooking meals accordingly.
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Responsible for high standards of food, hygiene, and health and safety.
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Keeping an eye on the temperature of cookers and roasters.
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Assisting the catering manager to price up menus.
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Deciding what quantities are to be cooked and the amount of portions to be served.
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Constantly checking the quality of the food being served to customers.
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Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.
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In charge of stock control for the freezers, pantries and store rooms.
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Encouraging junior staff in their training and development.
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Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.
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Controlling stock rotation to ensure the kitchen and larder are always well stocked.
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Holiday International, Sharjah, UAE
Indian COOK (First Commy) and Arabic Cook (second Commy) February 2011 to March 2012
Duties:
Working in a busy and one of the top 5 star restaurants and routinely having to cook different varieties of
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Indian and Arabic food every day and night. Responsible as part of a team for cooking tasty, delicious and
healthy meals for all the guests of the Hotel.
Cooking and preparing a variety of fresh nutritious meals and other refreshments.
Supervising food service assistants and kitchen staff, organising their daily duties and monitoring
•
performance.
Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
•
Washing, cutting and preparing food before it is cooked.
•
Responsible for high standards of food, hygiene, and health and safety.
•
Keeping an eye on the temperature of cookers and roasters.
•
Encouraging junior staff in their training and development.
•
Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment
•
Hotel Aurora Towers, Pune Maharashtra
Indian COOK (First Commy) and Pantry Department September 2005 to January 2009
Duties:
Working in a busy and one of the top 5 star restaurants and routinely having to cook for up to 50 different
•
varieties of food every day and night. Responsible as part of a team for cooking tasty, delicious and
healthy meals for all the guests of the Hotel.
Cooking and preparing a variety of fresh nutritious meals and other refreshments.
Supervising food service assistants and kitchen staff, organising their daily duties and monitoring
•
performance.
Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
•
Washing, cutting and preparing food before it is cooked.
•
Responsible for high standards of food, hygiene, and health and safety.
•
Keeping an eye on the temperature of cookers and roasters.
•
Encouraging junior staff in their training and development.
•
Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment
•
RAJ MAHAL PALACE HOTEL, A unit of Jaipur Palace, Jaipur, Rajasthan.
Indian COOK and Continental Cook March 2000 to August 2005
Duties:
Supervising food service assistants and kitchen staff, organising their daily duties and monitoring
•
performance.
Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
•
Washing, cutting and preparing food before it is cooked.
•
Responsible for high standards of food, hygiene, and health and safety.
•
Responsible as part of a team for cooking tasty, delicious and healthy meals for all the guests of the Hotel.
•
PROFESSIONAL EXPERIENCE
Cooking competencies:
knowledge of the Statutory Regulations contained in the Health & Safety at Work Act.
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Comprehensive understanding of Food Hygiene Regulations.
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Experience of high volume catering in a busy work place.
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Detailed knowledge of seasoning and recipes.
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Fully conversant with various cooking methods like boiling, baking, roasting and steaming.
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Expertise in Indian, Continental and Arabic cuisines.
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Personal:
Maintaining personal and professional development to meet the changing demands of the job.
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Able to work as part of a team.
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Relaxed personality with excellent communication skills.
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Eager to learn new recipes and cooking techniques.
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KEY COMPETENCIES AND SKILLS
Cleanliness
Food preparation
Attention to detail
Target driven
Punctual
ACADEMIC QUALIFICATIONS
Moulvi examination (Equivalent to HSC examination of Board of Secondary education, Cuttack) – From
MADRASA, ISLAMIA, Kendrapada, Odisha March 2004, 2nd Division.
Diploma in Food Production – Adams International Institute of Hotel Management
Certificate in Basic Food Hygiene – Bhubneshwar 2009 10, Grade B
REFERENCES Available on request.
Contact this candidate