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Lahori Tikka - Chef Resume Example

XXX XXXX XXXXX XXXX
CANA, VA 24317
Ph: XXXXXX XXXX XXX
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Aaliyah Griffin
Professional Summary

Accomplished and energetic Chef with a solid history of achievement in cooking. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include trainer, a team member and culinary art .

Skills
  • Computer skill
  • Knife skill
  • Baking skill
  • Food Production
  • Coordination
  • Active Learning
  • Carving skill
  • Food presentation skill
  • Operation and Control
Experience
Chef Apr 2010Present Lahori Tikka Toronto, ON
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Determine how food should be presented and create decorative food displays.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Record production or operational data on specified forms.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Demonstrate new cooking techniques or equipment to staff.
  • Arrange for equipment purchases or repairs.
chef Jul 2008Jun 2009 Vathys Indian Tasty Food Toranto, ON
  • Demonstrate new cooking techniques or equipment to staff.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • .
  • Record production or operational data on specified forms.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Determine how food should be presented and create decorative food displays.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Check the quantity and quality of received products.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quality of raw or cooked food products to ensure that standards are met.
Tandoori chef Nov 2007Jun 2008 Tikka Tikka Indian Delayet Markham, ON     Making spacial antithetic Pakistani and Indian dishes .     making all kind of Nan bread and B.B.Q in the
    Tandoor.
  Inspect and clean food preparation areas, such as  equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Plan and price menu items.
Chef De Party Mar 2004Sep 2007 Serena Hotel Islamabad, PB Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry To observe all Company Food Hygiene and Health and Safety policy To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function To assist the Head Chef to check the completeness of all suppliers' deliveries and the correctness of their invoices To set out, maintain and monitor high standards of cooking and presentation To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design Ensuring Unit kitchen is left clean and tidy at all times Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event  To ensure that all completed jobs are fully checked off before it leaves the unit To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly Close liaison with the Event Manager with regard to service and timings Ensuring the venue kitchen is left spotlessly clean and tidy and the all Lodge Catering equipment and unused food is packed ready for transportation
Pastery chef Apr 2002Aug 2002 AL-Tamimi Globel Catring Compeny Balad , IQ Leading and coaching pastry employees  Self-dependent and independent allocation of tasks Responsible for cost of sales and personnel costs with subject to agreed objectives Meet quality and hygiene standards Realize organizational and process improvements Ensure pastry food production on time as requested Ensure that produced pastry adheres to quality and specification standards Trial cooking Present, photograph and write recipe for the product Ordering based on mise en place lists having regard to cost of sales and availability on-site Ordering of equipment and crockery Planning of production process Employee staffing Quality check of delivered goods Produce pastry according quality standards Trail cooking (as part of the briefing for pastry staff)Briefing and allocation of staff Check pastry products Debriefing with pastry team Debriefing with all other relevant departments Recruitment of new pastry chefs as required Write duty rota in line with allocated budgets Team evaluation and development Management of staff Constant quality assurance according to standards Meet hygiene, quality and safety requirements Conduct disciplinary, performance reviews and appraisals with staff Prepare internal purchasing orders Quality check delivered goods Control of food cost and product wastage Control quality consistency of pastry produced Produce according to the set schedule and ensure that all staff are supervised in terms of quality and output and ensure that all employees are producing to their ability Preparation and calculation of pastry recipes and costs
commis 2 Sep 2001Jun 2002 Serena Hotel Islamabad , PB
  • Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
  • Set oven temperatures and place items into hot ovens for baking.
  • Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
  • Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
  • Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
  • Place dough in pans, molds, or on sheets and bake in production ovens or on grills.
  • Adapt the quantity of ingredients to match the amount of items to be baked.
  • Check the quality of raw materials to ensure that standards and specifications are met.
  • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
  • Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
  • Decorate baked goods, such as cakes or pastries.
  • Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
  • Prepare or maintain inventory or production records.
  • Direct or coordinate bakery deliveries.
  • Order or receive supplies or equipment.
  • Operate slicing or wrapping machines.
  • Develop new recipes for baked goods.
Head chef Mar 1999Jun 2001 Rivairiya Hotel Gilgit, GB Ensure financial documentation and accountancy of the unit (and those from suppliers) is accurate and within agreed budgeted levels Manage the quality and hygiene of the food cycle from preparation through to delivery Motivate and lead catering employees to perform their roles to a high standard and in alignment to policies and procedures Actively seek and identify opportunities for business growth within the contract and external market Ensure the prompt provision and efficient service of all meals and catering requirements at the specified time to the standards laid down in the KPI's Ensure that all costs and expenditure are within the budgeted levels agreed Control all costs such as labor, expenses, cash purchases as agreed with your line manager Ensure tariff prices are correct, that all catering services are coasted and charged according to the terms of the contract Maintain levels of stock, cash, local credit and debt outstanding to the agreed establishment targets Ensure that all equipment used, is in safe working order, checked regularly and serviced Report any faults to management/client, ensure they are rectified and ensure equipment is not used until safe Ensure that all equipment, monies and the overall establishment, is safe and secure at all times Ensure the standards across the site(s) are in accordance with the Service Level Agreements and Key Performance Indicators specified in the service contract. To take adequate steps to ensure the security of Company and Client property and monies under your control Compile and agree an annual business plan with your line manager, and to be responsible for achieving all actions Maintain excellent client relationships and communicate with the day to day client at every opportunity – holding at least a weekly review meeting Initiate a process of continuous improvement by undertaking company promotions and extraordinary merchandising initiatives to ensure the profitable growth of the contract Ensure that all written communication represents a professional image to customers, clients and staff Actively seek and identify opportunities for business growth both within the contract and the external market Maximize profitable sales by the introduction and maintenance of food service brands to the standard required by the Company Action customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary Attend to and take all necessary action, statutory or otherwise, in the event of incidents or accident, fire, theft, loss, damage, unfit food, or other irregularities and take such action as may be appropriate Comply with any reasonable instruction from your line manager within the agreed deadline Comply with all Company policies/procedures and client site rules and regulations Recruit, manage, induct, train, motivate and appraise staff to promote good employee relations and operate within Company procedures, legislation and the Investors in People standards (Staff appraisals to be conducted at least annually)Maintain training records for all staff, ensuring that individual needs are recognized and met either through on or off job training Ensure that all Sodded employees project a positive, approachable, friendly and professional image Comply with the procedures as laid down within the Unit Personnel Manual or as advised by the Human Resources Manager Hold monthly team briefing meetings using the Company Team Brief format Attend Company Training Courses and District Meetings as requested Plan and control holidays within the operation to ‘self cover' where practicable
Apprentice Cook Dec 1995Dec 1998 Marriott Hotel Karachi, SH
  • Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
  • Store food in designated containers and storage areas to prevent spoilage.
  • Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
  • Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures.
  • Keep records of the quantities of food used.
  • Take and record temperature of food and food storage areas such as refrigerators and freezers.
  • Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
  • Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
  • Portion and wrap the food, or place it directly on plates for service to patrons.
  • Weigh or measure ingredients.
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
  • Load dishes, glasses, and tableware into dishwashing machines.
  • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
  • Remove trash and clean kitchen garbage containers.
  • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
  • Carry food supplies, equipment, and utensils to and from storage and work areas.
  • Distribute food to waiters and waitresses to serve to customers.
  • Operate cash register, handle money, and give correct change.
  • Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
  • Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
  • Use manual or electric appliances to clean, peel, slice, and trim foods.
  • Stock cupboards and refrigerators, and tend salad bars and buffet meals.
  • Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
  • Work on assembly lines adding cutlery, napkins, food, and other items to trays in hospitals, cafeterias, airline kitchens, and similar establishments.
  • Package take-out foods or serve food to customers.
  • Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
  • Make special dressings and sauces as condiments for sandwiches.
  • Vacuum dining area and sweep and mop kitchen floor.
  • Scrape leftovers from dishes into garbage containers.
  • Stir and strain soups and sauces.
Busboy Aug 1993Nov 1995 Marriott Hotel Karachi, SH
  • Wipe tables or seats with dampened cloths or replace dirty tablecloths.
  • Set tables with clean linens, condiments, or other supplies.
  • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
  • Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
  • Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
  • Maintain adequate supplies of items such as clean linens, silverware, glassware, dishes, or trays.
  • Fill beverage or ice dispensers.
  • Serve ice water, coffee, rolls, or butter to patrons.
  • Stock cabinets or serving areas with condiments and refill condiment containers.
  • Locate items requested by customers.
  • Carry trays from food counters to tables for cafeteria patrons.
  • Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
  • Replenish supplies of food or equipment at steam tables or service bars.
  • Serve food to customers when waiters or waitresses need assistance.
  • Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
  • Garnish foods and position them on tables to make them visible and accessible.
  • Wash glasses or other serving equipment at bars.
  • Carry linens to or from laundry areas.
  • Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
  • Mix and prepare flavors for mixed drinks.
  • Slice and pit fruit used to garnish drinks.
  • Stock vending machines with food.
Education
Minneapolish, MN Excel high school Sep 2012
Arts Gilgit, GB F.G boys high school Mar 1993
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Resume Details

This is a real resume for a Chef in CANA, Virginia with experience working for such companies as Lahori Tikka, Vathys Indian Tasty Food, Tikka Tikka Indian Delayet. This is one of the hundreds of Chef resumes available on our site for free. Use these resumes as templates to get help creating the best Chef resume.

Previous Companies:

  • Lahori Tikka
  • Vathys Indian Tasty Food
  • Tikka Tikka Indian Delayet

Previous Job Positions:

  • Chef
  • Tandoori chef
  • Chef De Party
  • Pastery chef
  • commis 2

Schools:

  • Excel high school
  • F.G boys high school

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