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CV Chef, Senior Chef

 
Chef, Senior Chef

Resume built for oil and gas job opportunities by a jobseeker with experience in Chef, Senior Chef - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 80586

Location (Residence): adelaide, Australia
Citizenship: India
 
Languages:
  Native: Tamil
  Other: Hindi, Telugu
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in accouantancy

Years of Experience: 22 years
Authorized to work in:
   European Union
Present Location:
   australia, adelaide
Relocation:
   New Zealand
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 22 years
Administration Data Management Basic 17 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Dear Sir,
Having heard so much about the opportunity in oil rigs as chef , I was intrigued to see your advertisement for a chef in the website.

I am very interested in being considered for the position and believe that I have the experience and skills that is necessary to be a top candidate. I have worked for several years as the chef of in different countries and in different cuisine as well, considered to be good opportunity to work as chef in the oil ndustry and have my potential and experience to full fill the expectation of the employer. .
I would consider it an great opportunity to be working in offshore oil industry and get the best what I can, and hope to have the opportunity to meet or talk with you in the very near future.

Sincerely,

2. Work Experience - CV/Resume Part 2 [Mandatory]

Professional experience
2007 JULY TILLDATE PARADISE HOTEL- PARADISE

CHEF
This hotel has 250 cover dining, 40 gaming machine, bars, liquor store and accommodation as well.
DUTIES & RESPONSIBILITIES Incharge of daily specials ,assisting for private function and controlling stock and checking the received items maintain the kitchen in hygiene and schedule for sanitation according to the Australian standard and teach the new apprentice and cooks to maintain the standard and quality of our house policy.


2005 JUNE 2007 JUNE CAFÉ PALAZZO NORWOOD

SENIOR CHEF
This café has 230 cover and serve breakfast ,lunch and dinner we have three outlet one in north Adelaide and one in the City
DUTIES & RESPONSIBILITIES: Inchagre of preparation of the mis-en place and maintain stock and inform my head chef for ordering for supplies. I concentrate in al’carte orders in the busy time and coordinate with my head chef in his decision and maintain high food standard and check the quality of the outgoing products and food presentation.
And maintain the kitchen in hygiene and maintain schedule for sanitation according to the Australian standard . and teach the new apprentice and cooks to maintain the standard and quality of our restaurant


2004 MARCH 2005 JAN INDAIN FOOD OUTLET ADELADIE CHEF IN CHARGE
DUTIES &RESPONSIBLITES : Preparation of seventeen different kind of Indian food on daily basis for two store in bulk and the breads for one outlet .maintain the quality of food and hygiene and food safety according to the Australian standard. Allocating the jobs for the co-workers and organizing the prep work and ordering the food materials like poultry, meat, veggie’s, groceries and dairy products. And keep an account of the preparation and maintain the stock.
Maintenance of the equipments and the work area clean and tidy and keep a record of deep cleaning schedule and organizing the schedule goes smooth.
2002 MAY 2004 MARCH ITCPARK SHERATON CHENNAI
SENIOR CHEF DE’ PARTE
This property has 288 rooms with seven outlets as follows Residency the fine dining 100covers, Cappuccino the coffee shop interactive kitchen 86covers , Dakshin the authentic south Indian cuisine100 covers , Dublin Irish style pub with 140 seating capacity and standing 900, west minister the English bar 66 covers , Vijay’s sports café 66 covers and Towers Club 39 an exclusive dinning for 165 top business men from Chennai which the hotel have selected the members and a banquet hall capacity 1500
• Inchagre of Cappuccino & continental
Cappuccino has a large selection of Italian cuisine and continental as well and its excellent modern Italian cafe ambience make guest more relaxed and the excellent food that is served has appreciated by most of our regular guest. Continental kitchen is the place where most of the food is picked up for various outlets such as Dublin pub, Vijay’s cafe, residency, Westminster, room service and banquets.
Duties maintain food standard and presentation and hygiene & sanitation in the working area, allocation of duties for the subordinates checking all mis-en-place preparation. Taking training classes for the new comers and conducting food trail for the new menus, this is changed periodically. And refreshing classes for the waiters is taken once in a month.


1998 JULY -2002 FEB CROWNE PLAZA HOTEL MUSCAT - OMAN
Joined as demi-chef-de-parte and worked in garde manger for period of one year and later transferred to Italian cuisine as chef de parte its a fine dinning which has a wide range of Italian selection of anti pasta and wonderful pasta's and later I was moved as a coffee shop Inchagre after my two year of completion in the Italian kitchen.

1997 JUN - 1998 JUN PRIMIER CRUISES-MIAMI ,FLORIDA -USA
ASST -COOK
Assisted cook in the preparation of soups sauces for special party. Preparation of vegetarian dishes on daily menu basis for 1500 pax. Preparation of kids menu as per the count on board. And preparation of all Indian dishes for the Indians on board upon their request.


1996MAR-1997 MAR RESTAURANT PROJECT-CHENNAI
MANAGER
Organized the total set up of Indian & tandoor cuisine, formulated kitchen lay-out, restaurant Lay-out, interior and exterior designing, procurement of kitchen equipment and utensils and Service wares, menu planning, organizing out door catering and restaurant sales upgrading.


1993 MAR-1996 MAR ROYAL CARIBBEAN CRUISE LINE
FLORIDA ,USA
ASST-PANTRYMAN/BUFFETMAN
Assited the station heads ( Buffet & Pantry ) in the preparation of appetizers and salads, and dressings for lunch and dinner for 2400 pax on a daily menu basis.

Nature of job: Preparation of buffet salads for lunch and dinner and the sandwiches for pool Café. And making some show pieces, ice carvings, butter sculpture for captain gala dinner. Pantry- incharge of preparing of appetizers and salads dressings on daily menu basis. Fruit Plates and sandwiches for room services. In addition, maintain the food standard, hygiene, and Sanitation


1991 DEC -1993 MAR CHOLA SHERATON CHENNAI
COMMIS -III
1.GARDE MANGER For a period of three months
Assisted the CHEF Inchagre in making different types of appetizers, salads, ice & veg- tables carving and party salads for banquets, out door and the al-a-carte orders for coffee shop and the multi-cuisine Restaurant.

2.BUTCHERY For a period of three months
Assisted the CHEF Inchagre in day to day meat orders for satellite kitchen, Indian, continental, south Indian and Peshawar kitchen. Different kinds of cutting and de-boning of meat and poultry and fish for each outlet And checking the par stock and the new arrivals in the receiving.
3.PANTRY For a period of three months
Assisted the CHEF Inchagre in preparing fresh juices, sandwiches, fruit cocktails, fruit punches for banquets and other outlets. And checking the receivable items.

4.INDIAN For a period of three months
Assisted the CHEF Inchagre in preparation of different types of gravies, sauces and different kinds of vegetarian dish. Varieties of poultry, a meat preparation for banquets and other outlet orders.

5.PESHAWARI For a period of three months
( NORTH WEST FRONTIER CUISINE)
Assisted the CHEF Inchagre in preparation of varieties of breads, meat, poultry and sea food and lobster in Afghanistan style. And maintain the food quality and presentation to high level & controlling the cost by avoiding wastage

1985 OCT - 1991 DEC CHOLA SHERATON CHENNAI

KITCHEN STEWARDING SUPERVISOR
Maintenance of kitchen equipment’s assists the Executive Chef for kitchen requirements. Making job orders for machinery’s which is under repair, allocation of duties for the subordinates and coordinating with the executive kitchen steward and follow up on the on the job training program for the new recruits, maintain the kitchen in hygienic condition to avoid food poisoning. Meeting the requirements for the restaurants and banquets. Planning for yearly budgets and order for kitchen utensils and restaurants cutlery’s and crockery and the glassware’s.


3. Education & Training - CV/Resume Part 3 [Mandatory]

1981-1983 KELLETT HIGHER SECONDRARY SCHOOL CHENNAI
CERTIFICATE COURSE IN COMPUPUTER (OFFICE AUTOMATION)
CERT IV IN REGENCY TAFE – ( HOSPITALTY MANAGEMENT)
CERTFIED COOK (TRAINING & SKILLS COMMISSION SA (AUSTRALIA)


4. Computer Skills - CV/Resume Part 4 [Mandatory]
web designing, adobe photo shop , exel, data
5. Other Skills - CV/Resume Part 5 [Optional]
painting , capenter, artist, scultpure, general repairs
6. Additional Information - CV/Resume Part 6 [Optional]
looking forward for a favourable reply


 

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Chef, Senior Chef
CV/Resume ID no.: 80586

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