Head Cook Kitchen Staff

SANTOSH KUMAR ADHIKARI

Mobile no: 984*******,981-***-****

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

OBJECTIVE: Seeking a position as a Chef integrating exceptional culinary skills and kitchen management experience to accomplish the hotel’s ultimate goals.

KEY QUALIFICATIONS

• Over 10 years of experience in culinary field

• Strong command over Italian, Indian, Tandoor, Chinese and continental dishes culinary methodologies

• In-depth knowledge of weighing, measuring, and mixing ingredients in line with recipes

• Able to work efficiently without supervision

• Proven ability to clean work areas, equipment, utensils, dishes, and silverware

CORE COMPETENCIES

Food Safety

Kitchen Management

Nutrition

Product Knowledge

CULINARY SKILLS

• Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts

• Hands-on experience in baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods

• Proven record of garnishing, arranging and serving food to patrons

• Knowledge of checking freshness of raw food and ingredients before cooking

WORK EXPERIENCES

Sun&Sky Al Rigga Hotel Rigga Dubai Nov 2013 to 30 April 2017

Commi Chef

•All rounder cooking and preparing, Alakat menu, Butchery, Pantry and Tandoor

Fast Food Restaurant - Delhi, India May 2007 – Oct 2012

Head Cook

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

•Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance.

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

•Washing, cutting, and preparing food before it is cooked.

•Taking into account the wishes of clients when planning of menus.

•Making sure good nutritional standards are maintained when preparing meals.

•Making sure that all food at point of delivery is of the highest quality.

•Enquiring is any clients have allergies and then cooking meals accordingly.

•Responsible for high standards of food, hygiene, and health and safety.

•Keeping an eye on the temperature of cookers and roasters

•Assisting the catering manager to price up menus.

•Deciding what quantities are to be cooked and the amount of portions to be served.

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

•Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.

•In charge of stock control for the freezers, pantries and store rooms.

•Encouraging junior staff in their training and development.

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

•Controlling stock rotation to ensure the kitchen and larder are always well stocked.

•Preparing hamburgers, fresh food, fried chickens, steaks, pizzas etc.

Brigand's Bend– Kurintar, Nepal Sep 2004 – April 2006

Trainee Cook

•Prepared all the prep work for soups, salads, sauces and entrees Supplied assigned work area with all required products and utensils used for production

•Stored all food items in appropriate storage area

•Interacted with patrons so as to provide for special requests

EDUCATION

High School Diploma – 2004

Personal Information

Date of Birth: 25 Nov 1981

Languages Known: Hindi (Fluent), English (Fluent)

Marital status: Married

Passport No: L9239136

References will be provided on request.

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