Executive Chef Head Cook

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CAREER OBJECTIVE:

I seek challenging opportunities where I can fully use my skills for the success of the organization. EXPERIENCE:

Hotel Courtyard by Marriott Raipur

Commi 2nd live kitchen continental section, Work

Misa and plan breakfast, lunch & dinner and

prepare Veg and Non Veg Stok.

Tenure: 15th Nov 2015 – 15th Oct 2016.

Hotel Clark Amer Jaipur

Work at continental section in Banquet kitchen

position Commi 2nd

Tenure: 1st Nov 2016 – 30th Apr 2017.

P&O Crulese Carnival U.K

Commi Crew galley curry cook & European Chef

Assistance work at main galley Indian Section and

Veg preparation.

Tenure: Mar 2018 – Sept 2019.

Snack Rack Restaurant

Working as Chef Head

Tenure: Feb 2020 – Till Now.

Key Achievements & Awards: Participate in many athletic games

2nd prize Winner in judo championship in state level Football tournament.

Winner in district level participate in many athlete games. Duties and Responsibilities: athletic games

Provide the highest and most efficient level of hospitality service to the hotel guests.

Works in the designated station as set by Executive Chef and/or Sous Chef.

Able to organize the assigned work area and efficiently put away orders.

Able to prepare and sells food within recommended time frames to meet Guest expectations.

Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

Able to produce quality product in a timely and efficient manner for the guests or staff.

Responsible to maintain cleanliness, sanitation at the assigned work area.

Responsible for preparing and cooking all food items by the recipe and to specification.

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepare all menu items by strictly following recipes and yield guide.

Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

Slices, grind and cooks meats and vegetables using a full range of cooking methods. Core Strength:

Process excellence

Technically sound

Team building and Management

Opportunist

Strong sourcing knowledge

Effective communicator

Straight forward and open minded

Analytical thinker

Arranger

Sandeep Kumar Sharma

Male 29

Email: *****************@*****.***

Mob: 702-***-****

Current Address: Indra Nagar Galzwari, PO- Ghangora Ghari Cantt Dehradun Uttarakhand Restricted Information

Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.

Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.

Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food.

Serve food in proper portions on to correct serving vessels and plates.

Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

Maintain correct portion size and quality of the food to the hotel's standards.

Minimise waste and maintain controls to attain forecasted food cost.

Review status of work and follow-up actions required with the Head Cook before leaving.

Assists in providing on the job training & development of new cooks.

Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

Prerequisites: games

2nd Excellent understanding of various cooking methods, ingredients, equipment and procedures.

Able to work in a fast-paced environment with speed and quality.

Great personal hygiene and grooming standards.

Should be able to communicate, read and write clearly and effectively. HOBBIES:

Cooking

Visit Wildlife sanctuaries

Trekking

Reading books

ACADEMIC QUALIFICATION:

Course/

Class

University/

Board

Year of

Passing

Stream

12th Gorkha Military Inter College 2011 Commerce

Professional Hotel Education Hotel Clark Amer Jaipur 2015 Basic culinary course carnival

U.K

CAI Culinary Academy of India 2017

STCW 2010 –

EFA/FPF/PSSR/STSDSD/PST

Yak Management & Marine Education

Center

2017

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Passport Details:

Indian Passport

Date of issue – 29/07/2015

Date of expiry – 28/07/2025

Valid Visa – C1D

Date of issue – 11/07/2017

Date of expiry – 09/07/2022

CDC Have – Indian & Bermuda CDC

Personal Details:

Date of Birth – 31/07/1993

Marital Status – Married

Nationality – Indian

Language – Hindi & English

Declaration: This is to hereby declare that all the information above given is true to best of my knowledge. References can be provided when needed.

(Sandeep Kumar Sharma)

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