rajvir
johal 9 Juliani Pl, Portland VIC 3305, Australia
Portland, VIC, 3305
61401293205
[email protected]
CAREER OBJECTIVE
Focused professional with 5+ years of experience and a proven knowledge of back-of-the-house operations, catering operations, and customer satisfaction. Aiming to leverage my skills to successfully fill the cook role at your company.
WORK EXPERIENCE
Macs Hotel, Portland, VIC
Present
Jun 2017 cook
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Remove cooked material or products from equipment.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Measure or weigh ingredients, using scales or measuring containers.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Notify or signal other workers to operate equipment or when processing is complete.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
Admit required amounts of water, steam, cooking oils, or compressed air into equipment, such as by opening water valves to cool mixtures to the desired consistency.
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
Place products on conveyors or carts, and monitor product flow.
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
Turkish Sultan Restaurant , Brisbane, QLD
May 2017
Jan 2016 cook
Admit required amounts of water, steam, cooking oils, or compressed air into equipment, such as by opening water valves to cool mixtures to the desired consistency.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Remove cooked material or products from equipment.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Measure or weigh ingredients, using scales or measuring containers.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Notify or signal other workers to operate equipment or when processing is complete.
Miss India Takeaway Restaurant , Brisbane, QLD
Oct 2015
Jun 2010 cook
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Apportion and serve food to facility residents, employees, or patrons.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Clean, cut, and cook meat, fish, or poultry.
Monitor use of government food commodities to ensure that proper procedures are followed.
Wash pots, pans, dishes, utensils, and other cooking equipment.
Compile and maintain records of food use and expenditures.
Direct activities of one or more workers who assist in preparing and serving meals.
Bake breads, rolls, and other pastries.
Train new employees.
Take inventory of supplies and equipment.
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
Monitor menus and spending to ensure that meals are prepared economically.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Determine meal prices, based on calculations of ingredient prices.
EDUCATION
May 2013
Spencer college
Brisbane, Queensland
Diploma of Hospitality Cookery
ADDITIONAL SKILLS
Attention to Detail. Cooking is a science, so a chef needs to be precise. … Business Sense. A good chef is also a good businessman. … Cleanliness. Chefs need to know how to keep the kitchen sanitary. … Creativity. … Culinary Expertise. … Fast-Paced Decision Making. … Motivational. … Multitasking.