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Total Resumes Found: 1


Sous Chef - Cardiff, Wales

Personal Statement

A hardworking, proactive chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations. With over 10 years experience as a chef and extensive experienced in the planning, directing, and supervising of food preparation in highly busy environment.

Experience

Sous Chef ? Mint and Mustard Fine Dining Indian Restaurant

Nov 2016? Till Date

To help produce, monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.

Following the HACCP procedure according to the company?s Food Safety Management documents.

Always ensure quality control measures and hygiene systems are achieved at all times.

Accountable for the day to day running of the kitchen service in the absence of the Head Chef.

Ordering all food and food related products using company nominated suppliers.

Ensuring the food budgeted cost controls are in place, with minimum wastage within the unit.

Being an active participant in the ongoing management and development of menus.

Ensuring Stock takes are produced weekly in conjunction with head chef and carried out in his absence.

Cooking fresh food in a high volume environment.

To notify the Head Chef or General Manager regarding engineer call outs for all repairs on catering equipment, unless otherwise instructed

To maintain a high level of cleanliness in the Kitchen ensuring compliance with legislative standards.

Ensure clear communication is maintained between the Kitchen and other Departments.

All menus are costed accurately

Sous Chef ?Turtle Bay Caribbean Restaurant

Nov 2015?Nov 2016

Responsible for the operational management of the kitchen.

Making sure that all health and safety requirements are met at all time.

Cooking fresh food in a high volume environment maintain quality of food.

Ensuring that restaurants standards are maintained at all time.

Making sure stock control and rotation procedures are implemented

Training, management and development of staff.

Assisting in controlling food cost and minimizing the wastage and ensuring the menus are costed accurately.

Assisting chef in cost controlling measures

Arrange COSHH training for all staff as an when required and providing them training as well on chemical usage.

Ensure all porters are trained to Basic food hygiene level as a minimum so they can assist in food preparation.

Recruit and select kitchen personnel and to ensure relevant documentation is completed prior to any placement.

Attend HOD meeting in the absence of the head chef

Handling of customer complaints and feedback with explanations to the General Manager

Senior Sous chef ?Purple Popodum Fine Dining Indian Restaurant

Aug 2015 ? Nov15

Ensuring that all foods are produced in a safe and hygienic manner at all times.

Making sure meals are prepared and presented on time.

Cooking fresh food in a high volume environment.

Assisting with some administration duties and management responsibilities when required

Ensuring that restaurants standards are maintained at all time.

Making sure stock control and rotation procedures are implemented

Assisting with the training, management and development of staff.

Assisting in preparation of the menu,

Assisting in controlling food cost and maintain Quality standards

Assisting chef in cost controlling measures.

Comply with the standards of a fine dining restaurant and making sure the quality of the food are not compromised

Introducing & developing new dishes & measuring consistency and performance.

Working on Innovative ideas to look for new style of cooking, presentation and improving quality of dishes

Specialist Tandoori chef at Chutney Mary Nov 12-July15

Tandoori Chef At Dishoom (London) Sept 11-Nov12

Second Chef At Vari Bar and Restaurants (KENT) July09-Sept11

Work History

Mar 08-July 09, Commi, The Oberoi New Delhi ,India

July 07-Jan 08, Commi, Ista Hotel Hyderabad, India

Education

Diploma In Cookery From City and Guild UK, IVQ Level 2

Trade Diploma In Cookery From BCIHMCT , Delhi ,India(18 month)

Graduate From Delhi University In Bachelor of Arts

References

References are available on request

REF: ChefSearch-6333;    [ CLICK HERE TO INSTANTLY BUY CONTACT DETAILS FOR THIS RESUME - 9.95 ]


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