Front Office Food

Curriculum Vitae

ANIL

E-mail id: ************@*****.***

Ph. no : 0091-951-***-****

SUBJECT: APPLYING FOR COMMIS-1IN HOT&COLD(MULTY CUISINE)

PROFILE: To find a challenging position and be an integral part of a growth oriented company wherein I wish to consolidate up on my experience and contribute to the company’s profitability.

CORE COMPETENCE:

1) Various cooking Methods 2) Customer focus

3) Hygiene standards

4) Team work 5) FIFO (Maintain) 6) Checking quality of vegetable and meat.

WORK EXPERIENCE: COOK –MIRIHI ISLAND RESORT, MALDIVES.

Presently working as a cook in “ Mirihi island resort Maldives “5* luxury hotel, Maldives from 20-oct-2019 to present

(At FLAME Multi cuisine restaurant starts the day with a healthy breakfast buffet in Flame and choose from a delicious selection of western and deferent cuisines. For a lunch or dinner, choose from the extensive buffet or carefully chosen a la carte menu, which offers a delightful selection of Italian, Thai, Maldivian lobster and truffle delicacies,as well as handpicked local specialties)

MY Major responsibilities Making mis-en place for buffet/brunch services, a”la carte pickups, taking responsibility from chef de partie in the entire kitchen.

My foremost responsibities in maintaining the HACCP standards,labeling all food before storing,check and enter temperature of chiller and freezer, check thermostat control to regulate temperature of oven,broilers,grills,roasters and steam kettles, ensuring color code systems for cutting board and knife are followed atoll the times. Checking &receiving the vegetable /Meat/Fish/Dairy chillers and products, clear knowledge in the making sauces, soups and all kind of al-a-cart orders(lamb,beef,fish and vegetable dishes, carvings preparations)

Looking for a job in multi cultural (Italian/Mexican/fine dining whole day dining and continental cuisines)

Liaison : Responsibity for proper co-ordination between kictchen and F&B services

I was worked in Al SEDRIYAH QATAR AS a commis chef,from 14/june /2018 to 15“21/ February /2019

I Was worked In LEAN SPOON HYDERBAD (Nutrition) As a commis chef, From 1 November 2017 to 10 june 2018

Professional Education : Diploma in hotel Management Trinity college of hotel management, India

As a Trainee job profile : Industrial Trainee :Hotel management is supposed to acquire a good working knowledge of the hospitality sector with a special attention to dealing with customers. the various roles and responsibilities of individual departments. F&B services, kitchen, Housekeeping, front office .

Educational certificate:

Intermediate from board of Govt. junior college

SSC from Govt. Secondary high school

Industrial Trainee: AVASA HOTEL &RESORTS HYDERABAD

I was WORKED AS trainee AVASA HOTEL & RESORT HYDERABAD INDIA, FROM 5’th to November 2016 to 15 june2017.

Worked for room services kitchen multi cuisine environment, responsible for Al-a-cart orders,room guest orders,making soups,sauces, salads and main preparation,and making all the mis-en place for kitchen operation …Following HACCP standards and Hygiene standards, checking the chiller’s temperatures’ a and expiry dates of food ……etc

Job responsibilities :

Maintain the HACCP quality and standards.

Maintaining low food cost and high food quality.

Daily quality check of products.

Interacting with the guests and help them with their preferences.

Giving the information/checking for indenting fruits, vegetables and butchery according to the requirements.

Strength:

1)DETERMINATION 2)FLEXIBILTY 3)COMMUNICATION SKILLS

4) PERSISTENCE AND DEDICATION WHICH IS AN INNER –DRIVE TO SUCCEED AND ACHIEVE ACCOMPLISHED GOALS.

Personal profile:

Date of birth : 26/july/1996

Nationality : Indian

Languages known : English,Hindi,Telugu.

Hobbies : Reading books

Pass port No : R4560873

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