1. Graduated with a bachelor's degree in Hospitality & Tourism with First class
1. Perch- Commis 1(4th April 2022- Present)
Collaborate with sous chef in brainstorming the menu development, adapting to seasonality of products & cooking trends.
Ability to demonstrate a good knowledge of portion control, stock control & reducing waste
Supports junior kitchen staff in ensuring the health and safety measures.
Assisting CDP to ensure the food products through creative menu development & presentation.
2. Sofitel- Commis3/Commis2(15th April 2018 To 20th January 2022)
Responsible for managing food production & quality control of all meat , fish & other food items.
Take care of all physical aspects of cold kitchen operations, preparations & serving of food.
Responsible to create exceptional cuisine for the cold kitchen sections of banquet menu as well as for other food & beverage outlets.
Before you fill out our registration form, we feel it necessary to pass on some important information.
After completing our registration process your details are checked over by our Validation Team. Their task is to upload suitable submissions or delete.
Registrations that pass validation automatically produce an online CV Profile. Due to the popularity of our website profiles are widely seen by prospective employers. On a daily basis we receive many Profile enquiries.
By following our guidelines your profile will pass our validation process.
Key points to note
Your aim should be to produce a fantastic online CV Profile.
Our task is to find you meaningful employment.