OBJECTIVES
To utilize my abilities and experiences of managing a team. Making variety dishes of different countries in a professional and rewarding environment.
EDUCATIONAL AND PROFESSIONAL QUALIFICATIONS
Four Training Modules of “The Spirit to Serve”, New World Renaissance Hotel, Philippines – 28th April 2000
Serve Safe Training Course, New World Renaissance Hotel, Philippines -15th March 1999
ECOLAB Stewarding/Kitchen Seminar, New World Renaissance, Philippines – 10th September 1998
Kitchen Basic Training Course
ACHIEVEMENTS AND SKILLS
Have the ability and experience to prepare quality variety dishes in stipulated time.
Have experience in variety of techniques in cooking to prepare tasty dishes.
Have excellent managerial ability and has managed various teams with great efficiency.
Have ability to produce costeffective quality delicious dishes by appropriate planning.
Have experience of managing all operations related to dish in a star hotels.
Have also trained the team, by conducting practical and training cooking.
Have got many appreciation and certification for making new excellent new delicious dishes.
STRENGTHS
Can handle and prepare delicious quality food and to handle large orders in stipulated time.
Efficient in making delicious menu charts to attract customers.
Efficient in cost control while preparing delicious quality food and hereby gives profit to the organization as well as satisfaction to customers.
WORK HISTORY
Head Chef
The Santon Bridge Inn, Holmrook, Cumbria
February 2016 to Present .
Head Chef
Distressed Sailor Seafood Restaurant, Whitehaven, Cumbria
October 2015February 2016
Head Chef
The Bridge Hotel, Buttermere, Cumbria
August 2013 – October 2015
Senior Chef
Pennington Hotels, Ravenglass, Cumbria
April 2013 – August 2013
Head Chef
Sienna’s Bar & Steak House, Keswick, Cumbria
May 2012 – April 5, 2013
Head Chef
Ravenstone Hotel, Bassenthwaite Cumbria
April 2008 – April 2012
Junior Sous Chef
The Trout Hotel, Cockermouth, Cumbria
March 2006 – April 2008
Head Chef
La Vecchia Galleria
Keswick, Cumbria
August 2004 – March 2006
Chef de Partie
The Trout Hotel, Cockermouth, Cumbria
August 2002 – August 2004
RESPONSIBILITIES
Manage the kitchen and supervise the staffs.
Maintain a high standard of hygiene in the kitchen and ensure staffs adhere to standards and good procedures.
Plan and cook evening meals for guests with appropriate vegetarian options and catering for special dietary requirements.
Plan themed specialty evenings for guests.
Control stock levels, ensure correct stock rotation and prepare produce orders.
Assist staff on change over days.
