RESUME

Rajesh Murugesan

***-**** *** ******, ******, SK, S4S3B2.

306-***-****, ada3jb@r.postjobfree.com

PROFILE:

A competent Line Cook with extensive experience of restaurant. Demonstrated ability to complete all kinds of prep work, set up cook’s station, and maintain food presentations and quality. A versatile individual who has a verifiable track record of preparing all menu items according to the recipes. Known for providing exceptional guest experience through the best combination of food and drinks in a fun environment. PROFESSIONAL HIGHLIGHTS

Documented success during 12 years of progressive culinary experience and responsibility

Highly skilled in preparation of diverse food items

Knowledge of safety, cleanliness and safe food handling measures

Well-versed in using and maintaining all equipment in station correctly

Proven record of bringing excellence in culinary service PROFESSIONAL EXPERIENCE

FROM APRIL 2018 TO PRESENT

Position: : Senior Line cook

Wascana County Club

Regina,SK,Canada.

FROM JULY 2019 TO PRESENT

Position: : Second cook

Double Tree Hotel

Regina,SK,Canada

FROM JULY 2017 TO JANUARY 2018

Position: Line cook

Original Joe’s

Regina,SK,Canada.

FROM FEBRUARY 2015 TO APRIL 2017

Position: Line cook

Brewsters brewing company and Restaurant

Regina,SK,Canada.

FROM OCTOBER, 2009 –MAY 2014

Position: Demi Chef de Partie

Carnival Cruise lines

Miami,USA

FROM MARCH, 2007– OCTOBER 2009

Position: Commis-II

Red apple

Bangalore,India

DUTIES AND RESPONSIBLITIES:

Prepare all food items in a hygienic and timely manner

Set up location in line with restaurant guidelines

Clean and maintain service station

Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas

Follow recipes, piece controls and presentation specifications as set by the restaurant management Applying cost control procedures wherever possible

Evaluating Branch Hygiene Code Records and maintaining the same in work areas.

Restock all items as required throughout shift

Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager

EDUCATION

Completed Diploma in Food & Beverage Production and Catering Tehnology.

Passed Higher secondary with First class.

ADDITIONAL SKILLS

Successfully completed Saskatchewan FOOD SAFETY LEVEL I AND II.

Successfully completed Canada STANDARD FIRST AID AND CPR.

Successfully completed CROWD MANAGEMENT COURSE (STCW).

Successfully completed PROFICIENCY IN SURVIVAL CRAFT AND RESCUE BOAT OTHER THAN FAST RESCUE BOAT.

Successfully completed SECURITY AWARENESS TRAINING..

Proven ability to work peacefully and efficiently under pressure.

Capable of reading and understanding basic cooking procedures. TECHNICAL SKILLS:

Completed in Diploma in Computer Application.

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