3rd cook

About Me

I have a bright and cheerful disposition, active thinking;Have a young vibrant, work has the sense of responsibility, strong organization;Easy to get along with people, is enthusiastic about his work, studious and dare to pick burden, has a strong team spirit and coordination ability. Robin Gomes

M Block Road Jagat Ram Park Laxmi Nagar, New Delhi, India Mob - +91-991*******

E-mail - ***********@*****.***

EDUCATION

1990.04-2003.07 Laxmi Public school Secondary higher school graduate Major in Arts and Humanity

2014.02-2014.08 National Institute of BusinessManagement(NIBM) Undergraduate Major in Diploma in Business Management 6 month

EXPERIENCE

2019.02-till date Federation of Russian Embassy, Delhi. 1st Cook 1, Under the direction of the management team consisting of the food and beverage manager and executive chef.

2, Fundamental duties of the 1st cook include responsibility for basic food preparation such as salad, sandwiches, pizzas to more complex tasks like roasting and banquet preparations. 2016.02-2018.09 Royal Caribbean Cruises LTD. China. 3rd Cook 1, Responsible for assisting the sou chef and 1st cook to ensure that the culinary items produced are high quality items for various outlets on the ship.

2, Practice at all times HACCP and onboard sanitation and hygiene standards in compliance with the ship international and itinerary.

2014.08-2012.09 Grill and Fire Deli, Delhi. 1st Cook 1, Under the direction of the management team consisting of the food and beverage manager and executive chef.

2, Fundamental duties of the 1st cook include responsibility for basic food preparation such as salad, sandwiches, pizzas to more complex tasks like roasting and banquet preparations. 2009.06-2010.12 LITE BITE FOODS PVT. LTD. Kitchen Apprenticeship 1, Prepare, cook and service all food items for a-la-carte and buffet menu according to hotel recipes and standards. 2, Ensure the cleanliness and maintenance of all work areas, utensils and equipment. 2010.12-2014.12 The Park, Delhi. 2nd Cook

1, Second cooks are responsible to clean, prepare and cook accordance with planned menus, assuring meals are fresh and hot at serving time.

2,Assist with baking duties, prepare lunch and dinner for field parties. 2005.12-2009.05 Hotel Park Land, Delhi. 3rd Cook

1, Responsible to assist during the preparation of food and buffets. 2, Ensure that all food items prepared and served according to standards and practices. 3, Anxious to minimize spoilage and utilize food surplus. 4, Forwards to the first cook suggestions for improvements in raw material, menus, cost saving and equipment. 5, Aware of fire, safety and emergency procedure.

6, Available to work overtime if require.

SKILL/INTEREST

SKILLS Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales. Studying each recipe and gathering all necessary ingredients. Cooking food in a timely manner.

Ms office word and excel, entire internet knowledge. INTEREST: Reading novel, listen to music, riding bikes.

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