Sous Chef Inventory Control
Resume:
Commi's *
PROFILE
I Have been developing skills in Hotels & Restaurants industry more than 12 years. I'm really excited to work with your organization because my aim is developed to the field of company with together of my progress. I'm looking for a career which is challenging and reward. I know I can add significant value in the food cooking areas.
JAGPAL SINGH
EXPERIENCE
village Pipola, P.O. Jakhnidhar, Distt. Tehri Garhwal, Uttarakhand, India. Pin Code 249123.
******.*******@*****.***
12.2021 - present
COURTYARD BY MARRIOT, DUBAI (UAE)
CHEF DE PARTIE
Ensure that all safety standards and sanitary requirement are met each and every day.
Manage the kitchen and ensure compliance with all standards of best practices.
Control the wastages and check food coast on every weekend.
Assist to my Sous Chef and ensure that kitchen operation is going good or not.
SKILLS
Excellent skill to train, evaluate, lead, motivate, coach and discipline employees in the kitchen food production areas to make sure that established cultural core standards are met.
Control labor operating expenses through effective scheduling, purchasing decisions, budgeting and inventory control.
Responsible to make sure kitchen cleanliness and quality physical appearance of kitchen, ensure a neat clean and safe working environment, organize, and maintain food storage, rotation utilization, ensure guest satisfaction by ensuring food quality production, presentation resolving of guest complaints.
07.2016 – 12.2020
M H ALSHAYA, MIDDLE EAST (BAHRAIN)
COMMI’S 1
Experienced in various stages of HACCAP implementation, collaborating with the rest of the culinary team to ensure high quality food and service.
Able to work in under pressure and meet deadlines in demanding situation.
Ensure that food production and cooking is followed by the right sanitation standards.
deliver the food on time and make sure the temperature is good enough to according to dish.
Marital Status – Single
Passport Number - V2566094
07.1998 - 05.2006 Government Inter College, Jakhnidhar Higher secondary school in Uttarakhand.
Basic Food Safety Certificate Holder.
09.2009 – 12.2013
HOTEL SHUBHA, MUMBAI (INDIA)
COMMI’S 1
12.2013 – 03.2016 EMKE GROUP, ABU DHABI (UAE)
DEMI CHEF DE PARTIE
9
DEMI CHEF DE PARTIE
Communicative
Creative
Punctuality
Organized
Make production as per requirements of business.
I was a reliever when other staff on vacation of 1 months or above.
Always dedicated to work in different shifts and explore the new things.
Follow the basic food safety guidelines.
I was responsible for the entire operation of my section and of the other section as well.
Re-organized something to make it work better.
Always dedicated to learn something new from my team members and always get feedback about my performances.
Cooked food as per standard and maintain the quality.
LANGUAGES
Hindi
English
Punjabi
PERSONALITY
HOBBIES
Reading books
Travelling
Nature
Music
OTHERS DETAILS
EDUCATION
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