kitchen jobs

SAJI GEORGE

Mobile: 647-***-****

E-mail: *******@*****.***

Objective:

To be an all-round competitive professional to achieve organizational excellence, mastering the art of getting top performance from self and team. To utilize my abilities and experience of managing a team and making dishes in a professional rewarding environment.

Education:

Bachelor Degree from Indira Gandhi University, 1996 -1999

Education 3 Years Diploma in Hotel Management, Catering & Applied Nutrition, 1991 – 1994

Achievements and skills:

• Have the ability and experience to prepare quality variety dishes in the stipulated time.

• Have excellent managerial ability and have managed various teams with great efficiency.

Strengths:

• Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.

Work History:

April 2008 – May 2012

PASTAMATRIX, UAE

Position: Assistant Chef

• Responsible for making various pastas and sauces and pizza.

• Produce menu items for set standard all times.

• Establish guidelines for quality standards.

• Develop and implement operating policies and procedures.

• Inspect each unit regularly to evaluate food quality in preparation, service, appearance, hygiene and sanitation of production areas and employee appearance.

• Take corrective action such as re distribution of staff and modification of menus, change to policies or disciplinary interventions.

August 2004 - September 2007

ALBERT ABELA Co, UAE

Position: Commis Chef

• Reporting to the Head Chef.

• Maintaining the Health and Hygiene regulations of the kitchen and work to exceptional food standards at all times.

• To ensure a thorough understanding of tasks required for the day through discussions with the Executive Chef.

• Produce menu items to set standards at all times.

• To assist in the smooth running of the kitchen as well as the production of exceptional cuisine.

September 2003 – July 2004

BARTEUX, DUBAI

Position: Chef de Partie

It is the esteemed glass boat in Dubai with an in house kitchen serving French cuisine to the esteemed clients. Even cater to group parties up to 200 Pax on board.

September 1998 – September 2003

KEMPINSKI HOTEL AND RESORTS

Position: Commis

I worked in Pastry & confectionary.

I was responsible for preparation of bread, desserts and cakes for ala Carte, in house as well as off premise catering. It was my first exposure in Middle East which helped me grow in various aspects of life.

May 1994 - 15 August 1998

TAJ BENGAL CALCUTTA

Position: Commis

I worked in Chinese Kitchen and Pantry kitchen, rice and noodle section, and Chinese and banquet foods.

May 1992 - October 1992

TAJ HOLIDAY VILLAGE GOA

Position: Trainee

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