PROFESSIONAL SUMMARY

Collaborative individual trained and ready to succeed in high-volume food

environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef. WORK HISTORY

Dhauladhar Hill Resort - Commis Chef

Dharamshala, India

05/2021 - 06/2022

The Umrao Delhi - Job Training

Delhi, India

08/2019 - 02/2020

Hotel Saya Ji - Kohlapur - Industrial Trainee

Dubai UAE 45431

+971-**-***-****

advfhj@r.postjobfree.com

Nationality: Indian

SKILLS

EDUCATION

12/2018

National Finishing & Cookery

Institute

Kangra, Himachal Pradesh

Diploma of Higher Education: Food

Production

Completed 18 Months Diploma in

Food Production from NFCI which

included Food Production Principles

and F&B Service.

03/2015

Adarash Public Senior Secondary

School

Kangra

Certificate of Higher Education:

Grade 12

09/2011

Adarash Public Senior Secondary

School

Kangra

Certificate of Higher Education:

Grade 10

SAJAN KUMAR

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

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

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

● Stored foodstuffs and ingredients in established manner. Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.

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● Accurately measured dish ingredients to support precise portioning.

● Controlled and minimised food waste.

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

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● Cooked and presented dished in line with standardised recipes. Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.

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Created estimates of food and labour costs to set accurate operating budgets.

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Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.

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Forecasted demand and orders optimum level of supplies to prevent spoilage.

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Followed precise recipes detailing ingredient requirements and cooking methods.

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Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.

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Studied under qualified chefs to train in cuisines and requirements of different cooking stations.

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● Presented dishes with creative plating and merchandising.

● Operated industrial kitchen equipment to mix and blend ingredients. Encouraged team to keep kitchen organised and stocked with supplies for easy use.

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Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.

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● In-store baking

● Kitchen inventory control

● Food preparation techniques

● Banquets and catering

● Food safety protocol

● Menu planning

● Asian cuisine

Maharashtra, India

11/2018 - 05/2019

LANGUAGES

● Rotated stock in temperature-controlled storage areas for safe food service.

● Maintained utensils, knives and kitchen equipment. Prevented food spoilage by monitoring dates and following proper storage procedures.

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Plated finishing elements such as salads, garnishes and sauces prior to service.

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● Prepared food to meet company and brand standards.

● Used kitchen equipment as instructed and to safety protocols. Cooperated well with kitchen teams, improving workflow and raising working standards.

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● Warmly greeted customers and proactively reduced wait times. Hindi, Punjabi: Native language

English: B1

Intermediate

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