Cook at the Ritz Carlton Half moon bay

San Francisco, CA ***** +* ad1qij@r.postjobfree.com

KHILANAND FNU

Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem- solving skills. Hardworking and passionate job seeker with strong organizational skills eager to secure commi 1st position. Ready to help team achieve company goals.

PROFESSIONAL

SUMMARY

SKILLS ● High energy

Flexible schedule

capability

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Committed team

player

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Proper Storage

Procedures

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Instrumentation

Calibration

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● Kitchen Assistance

● Portion Sizes

LINE COOK SUPERVISOR 04/2022 to Current

Brundavan Modern Restaurant, Santa Clara, CA

HEAD CHEF 12/2020 to 03/2022

The Bren Corporation, India

WORK HISTORY

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

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Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

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● Plated and presented all dishes to match established restaurant standards. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

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● Created recipes and prepared advanced dishes.

FOOD PANTRY ASSISTANT 08/2019 to 05/2020

Princess Cruises, USA

COMMI 1ST COOK 07/2017 to 05/2019

Kyes Select Hotal By Marriott., India

COMMIS 2 CHEF 05/2016 to 06/2017

Plaza Premium Lounge, International Airport India, Tuscany

● Trained kitchen staff to perform various preparation tasks under pressure. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

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● Placed orders to restock items before supplies ran out. Maintained cleanliness of resale shop by organizing, sorting stock items, and cleaning facility.

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Trained and managed kitchen personnel and supervised related culinary activity.

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● Set up and broke down kitchen for service.

Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

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Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

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Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

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Prepared food items in compliance with recipes and portioning control guidelines.

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Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

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Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

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● Maintained well-organized mise en place to keep work consistent.

● Prepped daily menu items to quickly deliver upon request.

● Rotated through all prep stations to learn different techniques. Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

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INTERNSHIP STUDENT 12/2015 to 12/2016

LA Marvella A Sarover Premium Hotal, India

● Analyzed problems and worked with teams to develop solutions.

● Sorted and organized files, spreadsheets, and reports. Participated in workshops and presentations related to projects to gain knowledge.

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Interacted with customers by phone, email, or in-person to provide information.

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International Academy of Management (IAMD), INDIA Associate of Science, Hospitality, 03/2015

School Of Government India, India

High School Diploma, 01/2011

EDUCATION

ACCOMPLISHM

ENTS

Supervised team of 17 staff

members.

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Resolved product issue through

consumer testing.

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Used Microsoft Excel to develop

inventory tracking spreadsheets.

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Selectednumber of times as a “Best Performance. “From the dept. Awardedemployer of the month many time

CERTIFICATION

S

Hindi

Full Professional

English

Full Professional

LANGUAGES

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