Food Manager
Resume:
OBJECTIVE
Line cook with years of experience in high- pressure culinary environment. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. Quality focused and proficient at preparing and plating food in high energy fast paced kitchens. Work with different nationalities adapt and form a good team.
ADDRESS
Comba Central, Panzorconi, Cuncolim, Salcete - Goa
CONTACT
PHONE:
adiq4g@r.postjobfree.com
HOBBIES
Playing Football
Fishing
Listening to music
CLIVE CARNEIRO
PERSONAL SKILLS
Focused and disciplined
Fast learner and efficient
Accuracy in task
Self-motivated and goal oriented
Great endurance and positive attitude
ACHIEVEMENTS
Certified at P. F. Chang’s, Jeddah, Saudi Arabia, 2014
- Safety and Sanitation
- PFC Approved Chemicals and it’s Usage
- PFC Staff Duties and Responsibilities
- Team Building
WORK EXPERIENCE
Trainee in pantry department at Nanu Resorts Private Limited, Betalbatim, Goa.
December 2010 – May 2011
Label and stock all ingredients on shelves so they can be organized and easily accessible.
Assistant cook at Goviea Resorts, Candolim, Goa
October 2011 – October 2012
Creating innovative and authentic dishes. Specialized in Indian and Chinese food.
Comply with nutrition and sanitation guidelines.
Commi 2 at P. F. Chang’s, Jeddah, Saudi Arabia
July 2013 – March 2016
Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
Check food and ingredients for freshness.
Arrange and garnish dishes.
Work well under pressure and within the time limit.
Ensure that kitchen area, equipment and utensils are cleaned.
Commi 1 at P. F. Chang’s, Jeddah, Saudi Arabia
Assisting the Head chef with menu planning.
Help lead and inspire our kitchen staff with the restaurant manager.
Preparing food for storage.
Working for long hours.
Ensure that kitchen area, equipment and utensils are cleaned.
Work for long hours.
Currently working as a catering agent.
RESPONSIBILITIES
Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
Responsible to assist Chef de Partie or Sous- Chef in supporting the culinary operations.
Support the training and develop junior kitchen staff to operate to the required standards.
Label and stock all ingredients on shelves so they can be organized and easily accessible.
Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
Control breakage, spoilage and cost items.
Abide to all rules, regulations, policies and procedures of the restaurant.
Capable to perform repetitious duties.
Monitor kitchen maintenance and report any defects of operating equipment to Chef De Partie or Sous-Chef.
Work for long hours.
Comply with nutrition and sanitation guidelines.
Perform other kitchen duties as assigned.
EDUCATION
SSC (Secondary School Certificate) from Board of open learning, Delhi in 2009
HSSC (Higher Secondary School Certificate) from Board of open learning, Delhi in 2011
PERSONAL INFORMATION
Date of Birth: 5th May 1992
Sex: Male
Marital Status: Married
Nationality: Indian
Passport details: K5413899 Valid until 17.01.2023
Languages known: English, Hindi, Konkani
Residence: Transferable
I hereby declare that the above mentioned details are correct up to the best of my knowledge and I bear responsibility for its correctness.
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