Mohd Faruque
Cuttack,Odisha
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
6
6
years of professional experience
Work History
Tandoori Dept.Commi-II
Bal Krishna Palace
Jeypore
06.2023 - Current
- Prepared and cooked tandoori dishes such as chicken, lamb and fish curries, kebabs and naan breads.
- Trained new staff members on how to prepare tandoori cuisine according to the restaurant's recipes.
- Ensured all ingredients used in tandoori dishes were fresh and of high-quality standards.
- Checked temperature of ovens regularly to guarantee that food was being cooked at correct temperatures for optimal taste results.
Tandoori Dept.Commi-III
Hotel Toshali
Bhubaneswar
03.2022 - 04.2023
- Took responsibility for cleaning the oven after each use by scrubbing it down with hot water and detergent.
- Carried out regular maintenance checks on the tandoor oven including checking gas connections for leaks.
- Responsible for setting up workstations prior to service hours with required equipment such as knives, chopping boards.
Chinese Dept.Commi-II
The Green ChilliZ
Khordha
09.2020 - 10.2021
- Partnered with chef to cook food and comply with food preservation guidelines.
- Stocked kitchen with necessary supplies for daily operations.
- Cooked large batches of food items according to customer preferences or restaurant recipes.
- Assisted other cooks in expediting orders during peak periods.
Chinese Dept.Commi-II
Hotel Shalimar
Vizianagram
11.2019 - 03.2020
- Cut vegetables such as onions, carrots, celery for use in dishes.
- Followed safety protocols while working around hot stoves and ovens.
- Checked quality of ingredients used in preparation of dishes.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
Chinese Dept.Commi-III
Shri Abhiruchi
Bhimabharam
09.2018 - 10.2019
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Coordinated with kitchen staff to ensure timely preparation and delivery of orders.
- Prepared salads by washing, trimming, slicing, dicing fruits or vegetables as instructed by chef.
- Assisted in food preparation tasks such as washing, peeling, cutting, and basic cooking under chef's guidance.
Education
High School Diploma -
Salipur Autonomous Collage
Salipur,CuttackBachelor Of Hotel Management -
Driems University
Tangi,CuttackSkills
- Cooking equipment maintenance
- Waste Reduction
- Food Safety Regulations
- Food presentation
- Team Management
- Tandoor cooking
Languages
Hindi
First Language
English
Elementary (A2)
A2
Odia
Intermediate (B1)
B1
Timeline
Tandoori Dept.Commi-II
Bal Krishna Palace
06.2023 - Current
Tandoori Dept.Commi-III
Hotel Toshali
03.2022 - 04.2023
Chinese Dept.Commi-II
The Green ChilliZ
09.2020 - 10.2021
Chinese Dept.Commi-II
Hotel Shalimar
11.2019 - 03.2020
Chinese Dept.Commi-III
Shri Abhiruchi
09.2018 - 10.2019
High School Diploma -
Salipur Autonomous Collage
Bachelor Of Hotel Management -
Driems University
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