SANTOSH.DBHATT

EmailID:adolz4@r.postjobfree.com

Contact No:

+919*********,+917*********

HIGHLIGHTS

Customer service Ability to multi-task

Accuracy and attention to

Detail.

Service Oriented

Adaptability and appreciation of diversity

Team Player

SKILLS & COMPETENCIES

Creativity

Food preparation

Client Relationships Handle Pressure Leadership Problem Solving Customer

Focus Cleanliness

LANGUAGES

English Hindi

PERSONAL DETAILS

Passport NO. Z5969263

Nationality- Indian

DOB-23/12/1993

Marital Status- Unmarried

Gender- Male

Passport Exp date-24/02/2030

REFERNCES

Available on Request

PROFESSIONAL SUMMARY

One of the most important duties a Chef has is creating the menu for the establishment. The chef is also in charge of deciding what ingredients to use and ensuring that all supplies and food are stocked. A Head Chef needs to have exceptional leadership abilities in order to lead the other members of the kitchen staff. A keen eye for detail is also needed because the chef will need to guarantee that the kitchen is always up to code and maintains proper health standards. Experiences to emphasize in your resume objective include past work as a chef and the ability to provide exquisite customer service so that patrons are satisfied with their meals and the entire experience.

PROFESSIONAL EXPERIENCE

GALEYR Restaurant Mogadishu Somalia

Commie I Feb`2019 to Dec`2019

Carnival Cruise Line

Trainee Cook Mar`2017 to Oct`2018

MECHEM MOGADISHU

Chef Nov`2014 to Nov`2016

LA CALIPSO HOTEL&RESORTS Pvt. Ltd

Chef Nov`2013 to May`2014

Aguada Anchorage Sinquerim Beach, India

Chef Nov`2012 to May 2013

Sandalwood Hotel & Resorts Pvt. Ltd, India

Chef Mar`2012 to Sep`2012

DUTIES AND RESPONSIBILITIES

Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.

Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

Constantly checking the quality of the food being served to customers.

Keeping an eye on the temperature of cookers and roasters. Controlling stock rotation to ensure the kitchen and larder are always well stocked.

Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.

Assisting the catering manager to price up menus.

Making sure good nutritional standards are maintained when preparing meals.

EDUCATION

Diploma in Hotel Management,

Vishwakarma open University for self Employment India, 2012

Contact this candidate