SHUVAM DADWAL
TALWARA,India
Summary
I am flexible, reliable and possess excellent time keeping skills. I am an enthusiastic, self-motivated, reliable, responsible and hard working person. I am a mature team worker and adaptable to all challenging situations. I am able to work well both in a team environment as well as using own initiative.
Hardworking Kitchen Assistant well-versed in Continental food preparation techniques and inventory management, ensuring consistent stock of supplies. Enhancing customer dining experiences through feedback. Exceptionally talented at prioritising responsibilities based on shifting deadlines.
Overview
5
5
years of professional experience
1
1
Certification
Work history
FOOD ASSISTANT
Emirates Flight Catering
08.2022 - Current
- Arab Emirates
- Greet customers and make them feel welcome by establishing a friendly and supportive environment
- Communicate with customers about their wants and needs, recommend and locate relevant merchandise, and call other stores or place special orders to get desired merchandise
- Explain the function and purposes of merchandise in an informative and persuasive manner to capture curiosity and increase interest in buying, and demonstrate operation or use of items when applicable
- Promote and demonstrate a reliable reputation for our company by answering any questions about our products, practices or history
- Maintain knowledge of promotions, sales and company policies about exchanges, payment and returns, and inform customers when helpful or necessary
- Deliver accurate product pricing, labels and placement, and arrange merchandise displays to promote sales
- Recognize security risks and know company security practices to handle and prevent thefts and other risks
- Maintain a clean, orderly and good-looking store by emptying trash cans, mopping floors and wiping down checkout counter areas
- COMMI 3
KING HOTEL JALANDHAR
06.2020 - 07.2022
- (Passport No :-R0762603) X2PG+7WM - Mina Jebel Ali - Jebel Ali Freezone -
- Dubai Dubai, 2425+C63 Dubai (United Arab Emirates)
- To be punctual for work and report directly to the manager on duty on arrival in the kitchen
- To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
- To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
- To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
- To be fully aware of all hygiene control and chemicals used in the work place
- To have full knowledge of, and be able to act upon, fire procedures
- To be responsible, whilst liaising with the Executive Head Chef, for self- development
- To carry out and assist in the smooth running of the kitchen
- To attend all meeting and training sessions as required
- To comply with any reasonable request from your superiors
- To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/ or when number of covers require
- COMMI, JALANDHAR
- Country, To maintain a high standard of specified work in accordance with the Executive Chef's instructions
- To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
- To monitor stock movement and be responsible for ordering on your section
- To aid in achieving food cost, kitchen standard and overall objectives
- To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
- To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
- To keep high standards of personal hygiene, clean uniform and overall camaraderie
- To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
- To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
- To be punctual for work and report directly to the manager on duty on arrival in the kitchen
- To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
- To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
- To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
- To be fully aware of all hygiene control and chemicals used in the work place
- To have full knowledge of, and be able to act upon, fire procedures
- To be responsible, whilst liaising with the Executive Head Chef, for self- development
- To carry out and assist in the smooth running of the kitchen
- To attend all meeting and training sessions as required
- To comply with any reasonable request from your superiors
- To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/ or when number of covers require.
GRATER
RADISSON BLUE
12.2018 - 05.2019
- To maintain a high standard of specified work in accordance with the Executive Chef's instructions
- To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
- To monitor stock movement and be responsible for ordering on your section
- To aid in achieving food cost, kitchen standard and overall objectives
- To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
- To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
- To keep high standards of personal hygiene, clean uniform and overall camaraderie
- To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
- To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
Education
BSC HMCT -
Skills
- DIGITAL SKILLS
- Microsoft Office / Social Media / Internet user
- Banquets and catering
- Fine-dining expertise
- Meal preparation
Certification
LISTENING, READING C2 WRITING C2
SPOKEN PRODUCTION C2 SPOKEN INTERACTION C2
Languages
English
Upper intermediate
Timeline
FOOD ASSISTANT
Emirates Flight Catering
08.2022 - Current
KING HOTEL JALANDHAR
06.2020 - 07.2022
GRATER
RADISSON BLUE
12.2018 - 05.2019
BSC HMCT -
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