GEO GEORGE

Mob: ****-858-***-**** (ind)

E-mail: ado24w@r.postjobfree.com

Objective:

To contribute my skills and potentials to distinguished food and beverage organization that produces quality products and excellent service to further enhance my acquired knowledge and skills in the culinary arts through practical and hands on application in an outstanding food service establishment.

Summary:

10 year experience in food preparation/production and specialized in Italian and Continental cuisines. Competent in the area of food preparation/production well trained under Spanish and Italian Chefs and excellent knowledge in Pasta making,salad and Soup.

Profiles

I place a high emphasis on quality and hygiene in the kitchen environment.

I have a highly professional approach to the consistency and quality of food and beverage preparation.

I am able to work under pressure for long period.

Skills:

Cooking Presentation

Good communication skills Organized

Ability to follow instructions Patient and careful

Creative Efficient

Hygiene conscious Health & Safety conscious

Butchery Garnishing

Professional Experience:

2014 November February 2020

Aspire Katara Hospitality (Lé Vesuvio) Doha,Qatar.

Position Chef de Partie

Job Description:

Working in a Italian French Cuisine kitchen.

Adhered to all established food quality and sanitation standards.

Follow the instructions and recommendations from the immediate Superiors to complete the daily task

Ensure all kitchen dishes reaching service tables comply with approved presentation standards.

Avoids unwanted food waste by ensuring mandatory standard checking on control procedures.

2012 November to 2014 November

Aspire Katara Hospitality (Lé Vesuvio) Doha,Qatar.

Position: Commis I

Job Description:

Working in a Italian French Cuisine kitchen.

Adhered to all established food quality and sanitation standards.

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

Support Chef de Parti or Demi Chef de Parti in the daily operation and work

Ensured all kitchen dishes reaching service tables comply with approved presentation standards.

Avoids unwanted food waste by ensuring mandatory standard checking on control procedures.

March 2012 2012 november

Pride Biznotel Emarald

Position: Commis II

Job Description:

Working in a continental kitchen

Control food stock and food cost in assigned section

Prepare the daily mis-en-place and food production in different sections of the main kitchen

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

Support Chef de Partie or Demi Chef de Partie in the daily operation and work

Work according to the menu specifications by the Chef de Partie

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

December 2010 – October 2011

The Malabar House (Classic heritage hotel)

Position: Commis II

Job Description:

Worked in Italian Kitchen.

Support Chef de Partie or Demi Chef de Partie in the daily operation and work

Work according to the menu specifications by the Chef de Partie

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in assigned section

Prepare the daily mis-en-place and food production in different sections of the main kitchen

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

December2009- November 2010

The Malabar House

Position: Commis III

Job Description:

Prepare food items as assigned by Executive / Head Chef

Receives and stores all food to outlet standards

Check the quality and quantity of raw materials received

Implement all food hygiene and safety practices when dealing with food

Prepare, check and taste the food before the service

Work in any station of the kitchen when necessary.

Academic Qualifications:

Diploma in professional cookery

From Chavra Institute of hotel management studies.

(Approved by Restaurant Association India)

Higher Secondary School Leaving Certificate

From Kerala State Education Board, India

Personal Details:

Age & DOB : 30 years, 13/07/1989

Sex : Male

Marital Status : Single

Religion : Christian L.C.

Languages Known : English & Malayalam

Passport No. : J6655626

Place & Validity : Cochin, 22.08.2021

REFERENCE : Gary Richardson

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Declaration

I hereby declare that all the above furnished details are true and correct to the best of my knowledge and belief.

Place : GEO GEORGE

Date :

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