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PROFILE CORE EDUCATIONAL ACCOLADES repetitive A Sound handling Exceptional handling, Great Uncommon Excellent In-Immense Exceptional Remarkable Great manipulate, COMPETENCIES highly As A A A Bachelor depth thank thank thank SUMMARY a skills ability co-ability tasks talented ability and worker ability ability sanitation composing u u u CREDENTIALS in skills card card card ability ability and of ability 5/to such equipment to organizing Science quickly 13, to Food Quality Policies Health Food Special understand Food to to assemble to for for in in as read listen to to add, to Helenslea control Focus interacting and good Up-readying salads absorb follow Preparation Handling make Preparation move & from instructions, Dressings subtract, Assurance selling & safety safety to work Safety mannerism from objects Procedures Engine directions fast, : and basic University Meerut new the ingredients and the Avenue, and and March cold Pardeepb2008@simple, hand, multiply : information sanitation Worker room food materials sanitation communicating schedules University 00 items, on and 23, together and on repeated 61 (the Brooklyn dish and Chemistry for 2012 follow with August Housing under 047******* requirements line for complex room) and divide and Choudhary 4+ to with maximum and Food Sanitation Food Kitchen Monitoring Clean, basic movements the 1, April build years evaluations yahoo.positively Park, and 2012 1993 the for direction dishes, Presentation Rotation instructions Peel, 5, new excellent Dining arm, of Operational 2012 related SA Charan com productivity experience Co-Slice or slicing of 5032, with skills of Services Workers the the chefs and to work Singh other fingers, in two personal and Australia Procedures Trim food in and on policies hands Physics, dicing staff performing 2012 handling, Food cooks. hands, hygiene, and to vegetables, Botany, grasp, customers and routine, cash food wrists m Zoology, and POFESSIONAL QUALIFICATIONS

Certificate III in Hospitality Operation from TAFE, Adelaide Australia 2008 2

Diploma in Commercial Cookery Hospitality Australia from 2010 Salford College of Hospitality Studies, Adelaide DESIGNATION PROFESSIONAL EXPERIENCE ORGANISATION DURATION Trainer/Permanent

Kitchen Kitchen Trainee Co-Co-Student Worker worker IKEA, Royal Restaurant Adelaide Hospital and Café – Adelaide, – Adelaide, South South Australia Australia Mar Part 2010 Time – Till Date Laboratory Immunologist Tafe, Street, Dr. A. Tiros Lalchandani Adelaide, Bistro South & Pathology Martinhas Australia Laboratories Restaurants, Currie Sept Jun 2001 2008 – – Apr Dec 2008 2008 ACCOUNTABILIIES AS TRAINER:

Training Maintenance Course Support scheduling course Six Co-of development the Workers and course coordination for catalog the and past instruction support 6 months OVERALL ACCOUNTABILITIES:

Continuously Wash, Butcher Distribute nursing Inform Load sauces Mix Place cabinets; Receive storage Work cafeterias, Assist Carry Clean and customers; Portion Prepare approved Stock Store Use manual ingredients seafood food cupboards food food dishes, work cooks peel on as supervisors areas; and units and and a Keep condiments procedures; assembly variety airline in menus supplies, trays and Package and areas, wrap clean and store designated or monitor to glasses, Stir records cut for electric directly over and kitchen prepare kitchens, the of fowl, and to equipment, food various green when take-equipment, lines foods refrigerators, hospital food, for food the Prepare and strain REFERENCE of fish, appliances supplies, to containers staff out sandwiches the salads, supplies co-for adding and foods patients or according warmers tableware poultry, foods soups workers quantities place with patients, cooking; utensils, and similar and molded to equipment, cutlery, are and and various serve to and it prepare and utensils AVAILABLE and for directly to clean, getting food establishments into tend serve sauces dishes, of collect storage Distribute customers' immediate fruit shellfish a food variety napkins, tasks quality dishwashing for peel, salad to food low on salads, and and diet used and cooking areas plates as slice, to or bars AS to of utensils and food from needed, silverware. sheets, orders service, food, prepare equipment customers beverages vegetable PER to and and portioning for or prevent storage to machines; and REQUEST serving; service trim buffet in or and and or waiters for refrigerators, supervisors' other salads, store such Cut, foods is provide cooking deliver spoilage and meals not to Weigh slice as patrons Make work and them items working and coffee, food cooks or and or waitresses pasta areas in instructions, serving special cupboards, to measure trays refrigerated grind tea, properly. with trays salads and dressings and meat, needed in ingredients to soft and snacks hospitals, following serve poultry, storage drinks items. other and to to