Cooks, Institution and Cafeteria Resume Sample & Ready To Use Example

ARVIND RAWAT

C-21

Sector-21

Delhi - 212652, Delhi

About Me

Cafeteria Cook

Extensive experience of XX years inpreparing meals for special diets and understands nutritionalrestrictions and portion size to be served
Usingstandardized recipes and specialized equipment formodification techniques during food preparation to achievethe prescribed or recommended textures and viscosity
Skilled in preparing and cooking meats, poultry and seafood; preparing stock, soups and sauces from scratch orconvenience; knowledge of weights and measures, hygiene, equipment handling, sanitation and workplace safety
Adept in preparing and assembling complete breakfasts, sandwiches,salads and dressings; preparing baked goods, pastries, desserts and vegetables
Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction

Bachelor of Arts, Hotel Management

ABC College

Hotel Management

Delhi, Delhi

Completed, May 2003

April 2006 - June 2017

Institution and Cafeteria Cook

XYZ Ltd

Delhi, Delhi

Key Result Areas:

Cook foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served
Clean and inspect galley equipment, kitchenappliances, and work areas in order to ensure cleanliness and functional operation; direct activities of one or more workers who assist in preparing and serving meals
Bake breads, rolls, and other pastries; clean, cut, and cook meat, fish, and poultry
Compile and maintain records of food use and expenditures
Determine meal prices based on calculations of ingredient prices
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs
Apportion and serve food to facilityresidents, employees, or patrons
Monitor menus and spending in order to ensure that meals are prepared economically
Monitor use of government food commodities to ensure that proper procedures are followed
Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability; take inventory of supplies and equipment
Wash pots, pans, dishes, utensils, and other cooking equipment

Key Highlights:

Any existing systems/ processes streamlined???? Results obtained????
Major assignments handled????
Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
Awards/appreciation letters received???? Other relevant achievements????\

August 2017 - May 2018

Cooks, Institution and Cafeteria

ABC Ltd.

Mzn, Uttar Pradesh

Key Result Areas:

Preparedingredients by washing, chopping, weighing, and measuring
Operatedcafeteria's equipment to cook and produce meals
Maintainedfood logs, expenditures, and inventory
Cleanedand maintainedwork area, utensils, and dishes
Monitoredfood quality and test for doneness, serving in standard portions and presentations

Key Highlights:

Any existing systems/ processes streamlined???? Results obtained????Major assignments handled????
Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
Awards/appreciation letters received???? Other relevant achievements????