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ARVIND RAWAT

C-21

Sector-21

Delhi - 212652, Delhi

[email protected]

1558589637

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

Education

Bachelor of Arts, Hotel Management

ABC College

Hotel Management

Delhi, Delhi

Completed, May 2003

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????

Computer Proficiency

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

Languages

  • English star3
  • Hindi star3

Personal Details

  • Birthday:October 01, 1981

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