cook
Resume:
Ppp
SUMMARY
Curriculum Vitae
PRADIP SARKAR
POSTAPPLIED FOR:
CONTINENTAL
COOK
To obtain and seek new exiting challenge in Food Service, Determined hard worker and self-oriented team player inclined towards achieving career goals and objectives
, enterprise nag and hardworking team player with 20 year experience Excellent knowledge of various kitchen operations including food handling Sanitation and safety standards through understanding string self-motivation, Enthusiasm combined with hard working and respectful attitude, equally Versed in all areas of kitchen production
QUALIFICATION EDUCATIONAL & PROFESSIONAL :
ad1pc9@r.postjobfree.com
Ranaghat
Gobittipara, P.O. Begopara,
Nadia, WB, INDIA, pin-
741256
Passport number:
U7775774
Date of Issue:
DEC/15/2020
Date of Expiation:
DEC/14/2030
Please of Issue:
Kolkata, INDIA
INDIA CDC Number:
MUM 527443
Date of Issue:
OCT/17/2023
Date of Expiation:
OCT/16/2033
Please of Issue:
MUMBAI, INDIA
SKILL
1. Food Handling
2. Food Service
3. Food Products
4. HACCP
5. Cleanliness.
6. Kitchen Equipment
7. Basic Math
8. Culinary
9. Customer Service
10. Quality food
11. Food Storage,
1. SID NUMBER - K34276145 PLACE OF ISSUE Kolkata
{ ISSUE 17/11/2023 EXPIRY 16/11/2033}
2. GOVT. of INDIA. Gurship Education Trust Maritime Training Institute STCW. Course Certificate No.20804861012300221 (SEP-2023)
3. DG Shipping GOVT .of INDIA. Gurship Education Trust Maritime Training Institute STSDSD. Course Certificate No.20804866212300221 (SEP-2023) 4. Servsafe Certification- Servsafe food handler Protection Certification #4905775 From {28-01-2021 to 28-01-2024}
5. Level 2 Award and Food safety (HACCP) in Catering from CPD Certification Service UK.
# CPD000003433
6. Level 1 Award and Food safety (HACCP) in Catering from High field Certification Service UK. # 0532088
7. Completed a Computer Course on PC Operating with Windows, Microsoft Office & Internet (years 2015)
8. Completed a One Diploma in F&B Production from Indian Institution Kolkata Hotel Management & Catering cookery { 10 July 2000 TO25 July 2002 } 9. SECONDARY. X Passed{ WEST BENGAL BOARD) RANAGHAT DRBNATH High school VACCINATION
Yellow Fever Vaccine Lot no : 616 in KOLKATA INDIA, SEP-2023
Covid-19, Second Vaccine name COVISHIELD by AstraZeneca in INDIA, Apr-20022.
Covid-19, Fist Vaccine name COVISHIELD by AstraZeneca in INDIA, DEC-20021
WORK EXPERIENCE- 20 years. DOMESTIC & ABROAD.
1: SOUS CHEF / Ecolog international CO. (Basra, Iraq) 12/05/ 2017 to 15/ 04 /2023
Responsibilities:
Check freshness of food and ingredients .supervise and coordinate activities of cooks and other food preparation workers .Develop recipes and determine How to present the food. Plan menus and ensure uniform serving sizes and quality of meals. Pie’s and pepper sauce, pizza, and Japanese grilled salmon, Dutch beef And bacon roll, German duck breast Kasson style, Breaded smoked cod whit remolded Sauce, Roast belly pork & pineapple, Rosettes potato, Thai chicken curry, herb crusted beef with horseradish cream,
2: Continental Chef / NCT & H. Catering CO. (Abu Dubai) {14/ 01 /2016to16 /01/2017}
Responsibilities:
Develop recipes and determine how to present the food, check freshness Of food and ingredients, inspect supplies, equipment, and other food Preparation workers, monitor sanitation practices and follow kitchen Safety standards order and maintain inventory of food and supplies Hire, train and supervise cooks and other food preparation worker, 12. Quality Standards
13. Safety Standards
14. Rehabilitation
15. Cleanliness.
16. Kitchen Sanitation
17. Clean kitchen
18. Hot Food
LAENGUAGS
English - fluent.
Hindi - fluent.
Arabic – Conversational.
Bengali - Native
PERSONAL DETAILS
Marital status: Married
Nationally: Indian
Date of birth: 26/02/1985
Sex: Male
Religion: Christian
Hobbies
Cooking
Make new Food
Playing
Reading book
Fishing
MAILL ADDRESS OF MY
PREVIOUS COMPAMY.
Reference by.
1. BurimMaksuti
Catering Manager Ecolog
international Company. IRAQ
Burim.maksuti@ecolog-
international.com
2. Martin Bellis Jones
Project Manager at SODEXO
FZE. Afghanistan
ad1pc9@r.postjobfree.com
3. Stephen Collizs
Camp Manager. ESS
Compass Group.
IRAQstephen.collins@sterlingg
o.com
4. Arunkumar
Hr Manager NCT. H Catering
Company .Abu Dubai
ad1pc9@r.postjobfree.com
3: SOUS CHEF /Sterling global Catering.CO. (Bigrams Afghanistan) 07/02/2013 to 01/04 /2015.}
.
Responsibilities:
Implementation of HACCP to ensure safe food is produced. Sous chef in Menu Planning, assures quality control, and minimizes waste. Check freshness of, food and ingredients Supervise and coordinate activities of cooking Meat Loaf, Beef Stroganoff. #breaded Pork chops, BBQ pork Ribs, P Loin chops, Buffet Ham Grilled. #Sea Food Newburg, Fried fish, Baked Trout, Lobster Thermion. # Mashed Potatoes, O `B Potatoes Lyonnais Potatoes, Rice Pilaf, Lemon Rice,
4: Continental Cook / SODEXOGLOBAL Catering (Kandahar, Afghanistan)
{10/11/2011 to 15/12/2012}
Responsibilities
Prepared, season, and cook meals in accordance with standardized recipes Followed daily production schedules and progressively cook food in batches according to schedule. Carved and trim meats such as beef, veal, ham, pork, and lamb for recipes. Recorded food temperatures, production, and waste on required Documentation 5: Continental Chef / ALMAHA CLUB (Doha QATAR} {03/ 10 /2009 to 08/ 09 / 2011}
Responsibilities:
Executive chef Managing back house operation Implementation of HACCP to ensure safe food is produced. Prepared, season, and cook meals in accordance with standardized recipes. Followed daily production schedules and progressively cook food in batches According to schedule cooking example continental cuisine-Italian-Mexican 6: Asst. EX Chef / (GCC) Gulf Catering Company {Baghdad, IRAQ}
{06/ 03/2006 to 09/08/2009}
Responsibilities:
Executive chef in Managing back house operations Assist Executive Chef in Menu Planning, assure quall Implementation of HACCP to ensure safe food is produced. Assist Executive Chef in Menu Planning, assure quality control and minimize waste. Cooking, Example CONTINENTAL CUISINE MEXICAN-Creamed of Broccoli Soup, Chicken &, Minestrone soup Bean &Bacon Soup. # Fried/Baked Chicken, Roast Turkey, Chicken cordon Bleu, Chicken Tetrazzini # T-bone steak, Roast beef, Meat Loaf, beef stroganoff,# grill pork chop with pineapples sauce, BBQ pork ribs, grill pork Loin, Buffet ham grilled #sea food Newburg, fried & bake Trout fish, lobster thermion # mashed potato, Lyonnais potato, O’Brien potato, # herbed Broccoli, California blend Vega, savory style green beans 7. Chef / ESS Global Catering CO. (Baghdad, IRAQ} {30/ 09/2003 to 10 / 11/2005}
Responsibilities:
Implementation of HACCP to ensure safe food is produced. Prepared, season, and cook meals in accordance with standardized recipes. Followed daily production schedules and progressively cook food in batches according To schedule Sanitation procedures Cooking methods and procedures like grilling, broiling, baking, etc. Using Bake ware checking the stock and placing the order checking ingredients quality
8: Cook / Hotel PREMIER (Mumbai, India) {22/08/2002 to 28/ 08 /2003.}
Responsibilities.
Cleaned food preparation areas as determined by law and company policy Prepared foods to the specifications of the Clint prepared food before the Arrival of guest. Seasoned
DECLARATIONS
I hereby declare that the above statements are true of my knowledge and belief. I will be sincere in my part of work; I am looking forward for your favorable response DATE: 27 -11-2023 Pradip Sarkar
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