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ARVIND RAWAT

C-21

Sector-21

Delhi - 212652, Delhi

[email protected]

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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

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Education

Bachelor of Arts, Hotel Management

ABC College

Hotel Management

Delhi, Delhi

Completed, May 2003

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Work Experience

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????
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Computer Proficiency

Operating Systems
  • MS Office – Word, Excel and PowerPoint star3
Software
  • Internet Applications star3
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Languages

  • English star3
  • Hindi star3

Personal Details

  • Birthday:October 01, 1981
ARVIND RAWAT

C-21

Sector-21

Delhi - 212652, Delhi

[email protected]

References

U72627 U72627

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