Room Service assistant
Resume:
ABOUT ME
With more than ** 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 EXPERIENCE
Cook
Agility Logistics [ 01/2012 – Current ]
Country: Kuwait
• Prepare a variety of appetizers and starters, such as bruschetta, salads, soups to entice and satisfy customers at the beginning of their meal.
• Prepare complementary side dishes such as mashed potatoes, roasted vegetables, rice, or pasta to accompany the main course and enhance the overall dining experience.
• Prepare a variety of sauces, gravies, and dressings to enhance the flavors and presentation of dishes.
• 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.
• Accommodate customer requests for customized dishes, modifications, or substitutions based on their preferences or dietary restrictions.
Cook
Restaurant Trivandrum Fried Chicken [ 03/1999 – 02/2000 ] Country: India
• Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Followed recipes precisely to deliver first-class meal quality and consistency.
• Enforced quality controls to maintain high-end restaurant standards.
• Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
• Communicated closely with service teams to fully understand special orders Demi Chef De Partie
Shambhala Mountain Resort [ 12/1995 – 01/1999 ]
Country: India
• Ensuring your assigned station is well-stocked, clean, and organized, with all necessary ingredients, tools, and equipment readily available.
• Utilizing various cooking techniques such as grilling, roasting, sautéing, braising, and frying to prepare different types of food items.
• Maintaining high standards of food quality and taste by adhering to recipes, portion control, and following established cooking methods.
Surya Patil
Nationality: Indian Gender: Male
Phone number: +965-********
Email address: ************@******.***
Work: (Kuwait)
Other language(s):
English
LISTENING B1 READING B1 WRITING B1
SPOKEN PRODUCTION B1 SPOKEN INTERACTION B1
• Working collaboratively with other kitchen staff members, including the Chef de Partie, Sous Chef, and other De mi Chefs de Partie, to ensure smooth operations and timely delivery of food.
• Assisting in inventory control by monitoring stock levels, reporting shortages, and participating in regular stocktaking activities.
2nd Commis Chef
Hotel Green Park Mapusa [ 03/1995 – 03/1996 ]
City: Goa Country: India
• Utilize various cooking techniques such as grilling, sautéing, baking, and frying to prepare and present high- quality meals.
• Ensure that all dishes are visually appealing and presented according to established standards, paying attention to garnishing, portion sizes, and arrangement on the plate.
• Receive and inspect ingredients for quality, freshness, and accuracy. Properly store and rotate ingredients to minimize waste and maintain inventory levels.
• Collaborate with the chef or kitchen manager to plan menus, considering factors such as seasonal ingredients, customer preferences, and dietary restrictions.
• Prepare and cook a variety of dishes, following recipes, portion sizes, and quality standards Kitchen Helper(Trainer)
HOTEL REISMAGOS [ 01/1991 – 08/1992 ]
City: Goa Country: India
• Develop and implement training programs for kitchen staff, focusing on both technical skills and best practices.
• Train personnel on food safety and sanitation procedures, including proper handling, storage, and cleaning techniques.
• Conduct regular audits and inspections to ensure compliance with food safety regulations, health codes, and sanitation standards.
• Train kitchen staff on recipe execution, including ingredient measurement, cooking times, and techniques to achieve desired results.
• Provide constructive feedback and coaching to individuals, addressing areas for improvement and recognizing exceptional performance
3rd Commis Chef
ATIES HOTELS PVT. LTD [ 01/1983 – 08/1992 ]
Country: India
• Continuously learn and improve culinary skills by following instructions from senior chefs, attending training sessions, and seeking feedback.
• Maintain a clean and organized work area, including regular cleaning of equipment, surfaces, and utensils.
• Assist in inventory management by monitoring ingredient levels, reporting shortages, and restocking supplies as needed.
• Pay attention to details such as cleanliness, symmetry, and artistic presentation of dishes.
• Assist in preparing ingredients for cooking, such as chopping vegetables, portioning meats, and measuring ingredients.
LANGUAGE SKILLS
Mother tongue(s): Hindi
Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient user COMMUNICATION AND INTERPERSONAL SKILLS
Key Skills • 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 DETAIL
License Number: GA0320080007860
Date of Issue :14/01/2008
Date of Expiry :11/05/2025
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