Cook
Resume:
CONTACT
Kuwait
ad5ogk@r.postjobfree.com
SKILLS
LICENSE DETAILS
LANGUAGES
PROFESSIONAL SUMMARY
With more than 24 years' experience as Cook, 3rd Commis Chef& Demi Chef De Partie. Motivated and reliable team player seeking opportunities for hands-on kitchen
experience. Focused culinary professional with experience in high-volume kitchen environments. Maintains cleanliness and organisation to reduce hazards and meet sanitation requirements.
WORK HISTORY
Cook
Agility Logistics
Cook
Restaurant Trivandrum Fried Chicken
Demi Chef De Partie
Shambhala Mountain Resort
• Food safety
• Catering experience
• Meal preparation
• Performance improvement
• Adept in food hygiene
• Quality focused
• Calm under pressure
• Expert multitasker
• Sustainable food sourcing
• Food hygiene
• Menu planning
License Number :
GA0320080007860
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• Date of Issue : 14/01/2008
• Date of Expiry : 11/05/2025
Hindi:
Upper intermediate (B2)
English:
Intermediate (B1)
Surya Patil
Prepare a variety of appetizers and starters, such as bruschetta, salads, soups to entice and satisfy customers at the beginning of their meal.
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Prepare complementary side dishes such as mashed
potatoes, roasted vegetables, rice, or pasta to accompany the main course and enhance the overall dining experience.
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Prepare a variety of sauces, gravies, and dressings to enhance the flavors and presentation of dishes.
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Collaborate with the chef or kitchen manager to create seasonal menus or special event menus, incorporating seasonal ingredients and themed dishes to offer a unique dining experience.
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Accommodate customer requests for customized dishes, modifications, or substitutions based on their preferences or dietary restrictions.
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Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
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Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
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Followed recipes precisely to deliver first-class meal quality and consistency.
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Enforced quality controls to maintain high-end restaurant standards.
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Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
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Communicated closely with service teams to fully
understand special orders.
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Ensuring your assigned station is well-stocked, clean, and organized, with all necessary ingredients, tools, and equipment readily available.
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Utilizing various cooking techniques such as grilling, roasting, sautéing, braising, and frying to prepare different types of food items.
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03/1995 - 03/1996
01/1992 - 08/1992
01/1983 - 08/1992
2nd Commis Chef
Hotel Green Park Mapusa Goa
Kitchen Helper(Trainer)
HOTEL REISMAGOS GOA
3rd Commis Chef
ATIES HOTELS PVT. LTD
Maintaining high standards of food quality and taste by adhering to recipes, portion control, and following established cooking methods.
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Working collaboratively with other kitchen staff members, including the Chef de Partie, Sous Chef, and other Demi Chefs de Partie, to ensure smooth operations and timely delivery of food.
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Assisting in inventory control by monitoring stock levels, reporting shortages, and participating in regular
stocktaking activities.
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Utilize various cooking techniques such as grilling, sautéing, baking, and frying to prepare and present high-quality meals.
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Ensure that all dishes are visually appealing and presented according to established standards, paying attention to garnishing, portion sizes, and arrangement on the plate.
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Receive and inspect ingredients for quality, freshness, and accuracy. Properly store and rotate ingredients to minimize waste and maintain inventory levels.
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Collaborate with the chef or kitchen manager to plan menus, considering factors such as seasonal ingredients, customer preferences, and dietary restrictions.
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Prepare and cook a variety of dishes, following recipes, portion sizes, and quality standards.
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Develop and implement training programs for kitchen staff, focusing on both technical skills and best practices.
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Train personnel on food safety and sanitation procedures, including proper handling, storage, and cleaning
techniques.
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Conduct regular audits and inspections to ensure
compliance with food safety regulations, health codes, and sanitation standards.
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Train kitchen staff on recipe execution, including ingredient measurement, cooking times, and techniques to achieve desired results.
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Provide constructive feedback and coaching to individuals, addressing areas for improvement and recognizing
exceptional performance.
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Continuously learn and improve culinary skills by following instructions from senior chefs, attending training sessions, and seeking feedback.
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Maintain a clean and organized work area, including regular cleaning of equipment, surfaces, and utensils.
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Assist in inventory management by monitoring ingredient levels, reporting shortages, and restocking supplies as needed.
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Pay attention to details such as cleanliness, symmetry, and artistic presentation of dishes.
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Assist in preparing ingredients for cooking, such as chopping vegetables, portioning meats, and measuring ingredients.
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Contact this candidate