**/**** - *******

**/**** - **/****

**/**** - **/****

CONTACT

Qatar

+974-******** / 954-***-****

adsavx@r.postjobfree.com

ADDITIONAL INFORMATION

SKILLS

EDUCATION

High School

Uttarakhand Board – India

intermediate

Uttarakhand Board – India

ADDITIONAL

QUALIFICATION

PROFESSIONAL SUMMARY

Diligent Chinese Cook of 8+ years, with excellent menu planning and food preparation skills. Consistently maintaining well-stocked, highly- organised, clean kitchen areas for maximised productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need. WORK HISTORY

Chinese cook

Qatar Star Llc - Qatar

chinese Cook

Gypsy Chinese Restaurant - Dubai, UAE

chinese 1st commi

Clio Restaurant - Dehradun, India

• Nationality : Indian

• Date of birth : 15-11-1994

• Religion : Hindu

• Visa Status : Employment visa.

• Menu planning

• Ingredient management

• Dietary needs awareness

Kitchen equipment operation and

maintenance

•

• Food plating and presentation

• Food safety

• Clean-as-you-go approach

1 year Diploma In Hotel Management

KIHM From Dharampur, Dehradun,

India.

•

Narendra Bisht

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards

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Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils

•

Perform any other reasonable duties as required by the department head from time to time

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Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation

•

• Maintain buffet and assist guests with serving

Stores unused food properly and informs Sous Chef of larger quantities of stored food

•

Proactively carries out work to facilitate chefs arriving for the other shift's

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• Preparing awesome meals for customers.

Weighing, measuring, mixing, and prepping ingredients according to recipes.

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Steaming, grilling, broiling, baking, or frying meats, fish, vegetables, and other ingredients.

•

• Checking food and ingredients for freshness.

• Arranging and garnishing dishes.

• Working well under pressure and within the time limit

• Stored foodstuffs and ingredients in established manner. Prepared and presented innovative dishes of exceptional quality and uniformity.

•

04/2017 - 11/2017

09/2015 - 02/2017

07/2013 - 08/2015

TRAINING

PASSPORT DETAILS

LANGUAGES

chinese 1st commi

Best Restaurant - Ranchi, India

chinese commi 2nd

Moti Mahal Deluz - New delhi, India

Chinese Commis Chef 3rd

Sidcul Haridwar Food Production department - india 3 months Training in hotel royal Orchid

Central, Ahmedabad From 20 Dec 2012

to 20 March 2013

•

3 months Training in Hotel Four point

by sherton, Ahmedabad From 20

march 2013 to 20 june 2013

•

• Passport No : R6499948

• Date of issue : 20-12-2017

• Date of expire: 19-12-2027

• Place of issue : Uttarakhand (india).

Hindi: Native language

English: B2

Upper intermediate

Arabic: A2

Elementary

• Met high standards of food hygiene and safety.

Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.

•

Prepared meats, fish and vegetables to support line cooking in fast-paced environment.

•

Prepared meals from scratch using authentic, popular recipes to generate repeat business.

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Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

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Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.

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• Periodically cleaned kitchen stations in line with sanitation regulations. Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.

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• Complied with food safety regulations.

• Seasoned various meats and peeled, washed and chopped vegetables.

• Supported food service in busy restaurant environment.

• Cooked and presented dished in line with standardised recipes. Prepared and presented innovative dishes of exceptional quality and uniformity.

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• Carried out tasks assigned by Chef De Partie.

• Accurately measured dish ingredients to support precise portioning. Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.

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• Followed precise recipe cards and food preparation procedures.

• Quality-checked items for quantity and presentation.

• Controlled and minimised food waste.

Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.

•

Maintained immaculately clean and tidy working areas in line with food hygiene legislation.

•

• Quality-checked items for quantity and presentation. Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.

•

• Stored foodstuffs and ingredients in established manner.

• Cooked and presented dished in line with standardised recipes.

• Followed precise recipe cards and food preparation procedures.

Contact this candidate