CURRICULUM VITAE

Foster’s Food Fair – IGA, P.O Box – 10400, 53 David Foster Drive, George Town, Grand Cayman Island. Email – [email protected], Mobile Number-+13459248295

Personal Summary

A highly motivated and capable professional Cook with a real passion for preparing popular, healthy and nutritious meals. Having a “hands on” approach to all areas of the kitchen and possessing excellent organizational skills and administrative skills. A quick learner who can effortlessly fit into a existing established environment, and also encourage junior staff to achieve their best when preparing meals.

Looking for a immediate start and to join a busy and successful team where I can fulfill my potential and further advance an already successful career.

Experience

10/2018 – Present

Working with Foster’s Food Fair in Deli as a Line Cook

–          Prepared all food items in a hygienic and timely manner.

–          Upheld the stocking of the items throughout the shift

–          Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, seasoning and or marinating.

–          Knowledge about Caribbean food, South American food, Mexican food, Indian food and south Asian food.

2015 to 2018 Shangri-la Hotel, (Abu Dhabi), U.A.E working as a Demi De Parties

–          Self-motivation and a passion for hospitality and cooking

–          Effective time management of busy kitchen section

–          High standard of food preparation

–          Excellent palate

–          Attention to detail

–          Experience in a previous  Demi Chef de parties role

Tasks and Responsibilities

–          Run and supervise any kitchen section to the required standards set by management.

–          Ensure all preparation of the designated section in complete and ready for each service

–          Responsible for orders and maintaining good stock and waste control

–          Execute cooking to the expected high standard quickly and efficiently

–          Support head chef delivering required standard of food, and kitchen operation

2013 to 2015 Shangri-La Hotel and Resort (Abu Dhabi) worked as a 1stCommis

–          Provide training and experience to staff to adhere to the quality Standards of the department

–          Ensured good customer relations were maintained at all times

–          Ensure all food preparation meets standards

–          Ensure consistent delivery of quality and well-presented food

–          Work effectively within the kitchen to ensure high customer service Standards

2010 to 2013 Shangri-La Hotel, Abu Dhabi － U.A.E

– To work as directed on station of assignments under

Appropriate.

– Set-up station properly and on time for each service period

– Make sure all food is prepared by recipes designated by head chef.

French Corner Restaurant, Riyadh – K.S.A, Commis Chef (2004 to 2008)

– Cook various recipe of French standard

– Make sure all food is prepared by recipes designated by head chef

– Make sure of food quality and quantity

– Notify supervisor of any problems or complaints when they arise

– Be able to work in another area when needed and take part in cross Training when directed

Education

-H.S.C, Notre Dame Collage (2001), Dhaka Board, Bangladesh.

Interests

-Swimming, Football, cooking, computers, outing with friends

Additional Information

-Providing excellent customer service and food handling and efficiently following the S.O.P. of the company

-Fully aware of ISO 22000 and EFST.

-Energetic and enthusiastic with refined manner.

-2002 completes one year training course on ‘food and beverage production’ national hotel and tourism   training institute under supervision of NHTTI.

-2003 completed an industrial attachment in food preparation department ‘Dhaka Sheraton hotel’.

Yours truly,

Prince John Rozario