Cook

CURRICULUM

KULDEEP SINGH MAAN

ADDRESS: Vill. Lambi dhab, po.bholawali

Teh. Sangria,hanumangrah

Rajsthan 335063

Contact no: 0091-954-***-****

E-mail ID : ******.****@*****.***

Career Objective

Make valuable contributions in the field of Administration & Human Resources and to deliver quality inputs to the organization through innovation & excellence.

Educational Qualification

Level

School / College

Year of Passing

Place

S.S.C

DR PUBLIC SEN.SEC SCHOOL

SANGRIA

1998

SANGRIA

H.S.C.(ARTS)

GOVT SEN SEC SCHOOL,SANGRIA

2000

SANGRIA

B.A.

SWAMI KESVANAND COLLEGE SANGRIA

2003

SANGRIA

M.A.

SWAMI KESVANAND COLLEGE SANGRIA

2005

SANGRIA

DIPLOMA IN HOSPITALITY MANAGEMENT

HOLEMS COLLEGE

AUSTRALIYA

2010

AUSTRALIA

(BRISBANA)

Work Experience

Company: THE LAXMI NIWAS PALACEP

Period: AUGUST 2013 –Till Date

Position: COOK

Job Description:

COOK:

1) Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

2) Turn or stir foods to ensure even cooking.

3) Season and cook food according to recipes or personal judgment and experience.

4) Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

5) Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

6) Portion, arrange, and garnish food, and serve food to waiters or patrons.

7) Regulate temperature of ovens, broilers, grills, and roasters.

8) Substitute for or assist other cooks during emergencies or rush periods.

9) Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

10) Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

11) Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.

12) Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

13) Coordinate and supervise work of kitchen staff.

14) Consult with supervisory staff to plan menus, taking into consideratiofactors such as costs and special event needs.

15) Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

16) Bake breads, rolls, cakes, and pastries.

17) Prepare relishes and hors d'oeuvres.

18) Keep records and accounts.

19) Plan and price menu items

Company: HOTEL VRINDAVAN REGENCY

Period: DEC 2010–AUGUST 2013

Position: COOK

Job Description:

• Delight our Guests by providing quality and timely prepared foods

• Follow sanitation guidelines

• Adhere to safety procedures

• Practice cost-cutting measures

• Pitch in and work as part of a team

• Report to work

• Stock and rotate food

• Handle equipment, appliances, small wares, supplies, and tools

• Perform opening procedures

• Organize and prepare for your shift

• Perform operating procedures

• Prepare and cook food items

• Perform ongoing duties

• Process and manage food tickets

• Track food quality

• Handle special circumstances

• Communicate effectively with co-workers and managers

• Notify the Server of completed orders

• Assist in the training of new employees

• Perform additional tasks requested by your manager

• Perform closing procedures

• Depart from work

Computer Skills

Basic knowledge of computer

Advance Excel 2007

Hobbies

Watching Movies

Listening Music

Dancing

Additional Details

Date of Birth: 07-03-1984.

Height: 5.11”

Weight: 83 kg

Language Known: English, Hindi,Punjabi,

DATE:

PLACE: HANUMANGRAH KULDEEP SINGH

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