CV, Hot Kitchen Cook Targeting Australia, New Zealand Or Canada

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Serial No: 24684

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Skills keywords: assistant chef, budget planning, garnishment, menu development, presentation

Short Bio:

Hot kitchen chef with:
4+ years' of experience
MASTERS in Education
Diploma in Culinary Arts

Current location:  Islamabad Pakistan - View on map

Nationality: Pakistani

Preferred Sector of Employment:  Hotel and Catering, Hotel and Catering, Hotel and Catering

Spoken languages: Arabic, english, Urdu

Location I am interested in working: Anywhere

Profile

• Ability to plan a variety of menus from fine dining

• Efficiently handle inventory control to ensure waste and theft is reduced

• Solid understanding and enforcement of safety procedures

• Ability to plan work schedules and assign duties in accordance to the work schedule

Career Summary

Currently working as Assistant Chef in RAMADA

AUGUST 2013 – May 2014
ASSISTANT CHEF

Pearl Continental

Responsibilities:

• Assisted Executive Chef and Banquet Manager in daily routine tasks.

• Plan menus according to the popularity of various dishes

• Check garnishes and meal presentation

• Check and maintained stock levels

• Help manage all staff rosters

May 2010 – March 2013
Hot Kitchen Cook
Continental / Chinese/ Pakistani

Hotel One (chain of Pearl Continental)

Responsibilities:

• Assisted Executive Chef and Banquet Manager in daily routine tasks.

• Plan menus according to the popularity of various dishes

• Schedule the work of chefs, cooks, and other kitchen employees

• Maintain the standards of the quality to ensure that cost of food remain economical.

• Keep an eye on the stock level and ordered appropriately.

• Ensure that high standard of cleanliness was maintained throughout the kitchen areas at all times.

August 2009- February 2010
(Trainee): Bakery/Pastry Cook
Asian Hotel

Responsibilities:

• Manage food preparation processes

• Manage all team tasks

• Allocate duties and meal orders

• Coordinate with front-of-house staff

• Check garnishes and meal presentation

• Check and maintained stock levels

• Help manage all staff rosters

• Assist the head chef de cuisine with menu planning, and budget selection.

Education & Qualifications

One Year Diploma in CULINARY ARTS

MASTER’S 2009

GRADUATION 2006

INTERMMEDIATE 2004

MATRICULATION 2002

Languages

ENGLISH -VERY GOOD

ARABIC -GOOD

URDU – VERY GOOD

IT Skills

MS WORD

MS POWER POINT

MS EXCEL

Additional Certificates

2002 Character Certificate I

2004 Character Certificate II

2006 Character Certificate III