Chef

Name: Asish Ashneel Kumar

Date of birth: **rd of May 1992

Marital status: Married

Residential address: Malolo Nadi, Fiji.

Phone Contact: +679-******* / +679-*******

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

EDUCATION

Tertiary EDUCATION

Fiji National University (FNU)

Secondary Education

Sangam (SKM) College Nadi 2006-2009

Primary Education

Hindu Mahasabha School

QUALIFICATION AND CERITIFICATE

Trade certificate III in cookery

Trade certificate IV in cookery

Certificate of attainment

Good hygiene practice

Certificate of completion (food safety workshop)

An introduction to HACCP principles and application

Basic chemical safety training

Certificate of Pass (Fiji Mathematics Association)

PROFESSIONAL ACHIEVEMENT

2015 won the Fiji Junior Chef of the year:

Gold Medal in brunch breakfast

Silver Medal in live chicken dish

Silver Medal in live dessert

Silver medal in live vegetarian entrées

2014 Bronze Medal in live brunch breakfast Junior Chef Category

2014 Bronze Medal in live mains & dessert (chicken dish) Junior Chef Category.

2013 Bronze medal in live entrée vegetarian.

2012 Silver Medal in student apprenticeship in three course meal.

PERSONAL SUMMARY

As a Demi Chef De-partie of Sofitel Resort & Spa for the past three year I’m always on the run when it comes to customer service. I am always customer focused and believe that every meal that I serve to my guest should be of a high standard. As someone who possesses a real passion for great food and a refusal to accept second best. I can even maintain the highest culinary standards even when under pressure.

I’m a team player and a trust worthy person, this allows me to easy adjust with co-staff enabling my communication skills to the best By having the required good measure of skill in me, I know i can contribute fully to any team, and respond positively to any challenges.

After winning the Fiji Junior Chef of the year 2015 now I am fully ready with my experience and achievement for the next stage I am presently looking for a suitable position with an ambitious, exciting and expanding company.

CAREER OBJECTIVE

Establishing distinguished levels of performances for reaching potential heights, by achieving and excelling in acquired goals.

WORK HISTORY AND WORK EXPERIENCE

Sofitel Fiji Resort and Spa

At the moment i am working with Sofitel Fiji resort and spa with great chef and for the multi award winning fine dining restaurant V.

Working for a fine dining restaurant where my passion of cooking starts with good and fresh local ingredients in creating amazing dishes. Most of my time I spent with my demi chefs and Commis chef helping them in their day to day service and also to my Sous Chef in the day to day operation in presenting a high standard of meal to my guest. I have also worked for lagoon restaurant operating buffet dinner and breakfast and salt ala cate restaurant which is operating for lunch and dinner service. Doing large functions and wedding is also part of banquet team.

Jacks of Fiji Restaurant

Mamacita Mexican Restaurant

Mamacita which is a restaurant in Fiji located on Whyndam resort which produces a high standard of Mexican food such as tacos, nachos, burritos and fajitas where my food standard went to a different level.

Assisting head chef in preparation and serving of all meals to customers in the day to day operations.

Outrigger on the lagoon

Outrigger on the lagoon Fiji where I completed my six months of attachment had just started my carrier in cooking. I was assisted by Commis chef in helping them in day to day operations in preparing meals to guest on time. I also worked in for departments in breakfast and ala carte dinner restaurants. Learning basic cooking methods and ways of making sauces, knife handling skills was also very important to me in these times.

Responsibilities

Went working in areas such as fine dining restaurant, banquet, ala carte breakfast, lunch and dinner, buffet breakfast and dinner.

Organizing and monitoring controls of food quality, presentation and service.

Preparation and delivery of quality of food to our entire guest.

Taking in charge of the department in absence of leading chef.

Ensuring that the kitchen and service areas are always clean and tidy.

Monitoring and reviewing food safety systems.

Cooking for special occasions i.e. birthdays, weddings etc.

Maintaining accurate records of food supplies, and freezer / fridge temperatures.

Making sure food stock is rotated properly.

Ensuring that all kitchen equipment is fully maintained at all times

Making sure that all kitchen tools and equipment is cleaned and stored correctly.

Interacting with guests to obtain feedback on product quality and service levels.

KEY COMPETENCIES

Catering Skills

Extensive knowledge of food safety and health regulations.

Experience of cooking in high volume outlets, capacity up to 250-300

Personal skills

Ability to follow detailed instructions and procedures.

Can quickly adapt to changing situations.

Able to work with minimum supervision.

Physically fit with and able to spend long hours standing up.

Time management

Multi-tasking

Technical skills

Full attendance rate towards work.

IMMIGRATION / WORK STATUS

FIJI - citizen

REFEREES

1.CHEF STUART BLAIR

EXECUTIVE CHEF AT SOFITEL FIJI RESORT AND SPA

777 7266

******.*****@***********.***.**

2.CHEF ABHINESH SHARMA

SOUS CHEF AT SOFITEL FIJI RESORT AND SPA

849 9460

***********@*****.***

*****-****@*********.***.**

3.CHEF JOESPH

EXECUTIVE SOUS CHEF AT DOUBLE TREE MANAGED BY HILTON

9449279

Contact this candidate