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Service Chef

Location:
Old Airport, Qatar
Salary:
4000
Posted:
January 14, 2020

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Resume:

RAJKUMAR.R

adbasr@r.postjobfree.com

**,******** ******,************,**********-602001

978-***-****, 989-***-****

SUMMARY

Ambitious and promising young chef with culinary education and prestigious intern and entry-level work experience. Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Takes direction well and can work under extreme pressure while maintaining a positive attitude. Passionate about pursuing a career in the culinary industry.

EDUCATION

INDUS, Chennai

Sep 2016 - ADVANCED DIPLOMA IN CRUISE SHIP GALLEY OPERATIONS – CULINARY

IHM, Chennai

2013-2014 - Diploma in Food Production

Sri Venkateshwara College of Engineering and Technology

2011-2013 - B.E . Computer Science

SKILLS

Excellent knife skills and understanding of safety in professional kitchen environments

Knowledgeable of basic and advanced cooking techniques including but not limited to braising, roasting, searing, sous vide, and frying

Ability to learn new recipes and preparations quickly

Understanding of flavor profiles and pairings

Calm under pressure

Ability to take orders well

Active listening and advanced interpersonal communication skills

High-energy team player with great collaboration abilities

EXPERIENCE

QATAR AIRWAYS CATERING COMPANY Doha, Qatar

COMMI 3 – HOT KITCKEN & ORIENTIAL CUSINE - Nov 2019 – Till date

Responsible to maintain cleanliness, sanitation at the assigned work area.

Responsible for preparing and cooking all food items by the recipe and to specification.

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepare all menu items by strictly following recipes and yield guide.

Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

KLASE HOTELS PVT LTD

Chef In charge – Overall- June 2018 - Nov 2019

Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Ensures that all products are always stored properly in the correct location at the appropriate levels .

Communicate any assistance needed during busy periods and report any incidents with Chefs to ensure optimum service to guests.

TRIDENT,CHENNAI

Sr. COMMI – Oriental Kitchen - Dec 2017 to May 2018

Work in all areas of the restaurant under the supervision of the executive chef.

Learn new skills quickly and make for an excellent addition to the kitchen team.

Assist the chef in brainstorming new menu items and specials based on locally sourced, in-season ingredients.

ABU SAROVAR PORTICO

COMMI III- Chinese, Butcher- Sep 2015 – May 2016

Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.

Ensured a clean and organized work station while preparing food items for service. Properly prepped and executed recipes as assigned by the Sous Chef.

Responsible for straining, cooling, and storing stocks in a timely manner.

ABU SAROVAR PORTICO HOTEL CHENNAI

Trainee- Chinese, Butcher – Nov 2014 – Jan 2015

Assisted with prep work before the restaurant opened.

Helped to prepare kitchen for nightly service.

Cleaned and organized the kitchen and kept it an enjoyable and orderly place to work.

Gained valuable knowledge of how kitchens are run and what competencies a chef needs to have to thrive in a kitchen environment.

INTERNSHIP TRAINING

THE GATEWAY HOTELS, Chennai - South Indian, Chinese May 2014 to Nov 2014

PERSONAL PARTICULARS

DOB : 15/05/1994

Nationality : Indian

Passport Number : M0450180

Expiry Date : 29/07/2024



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