ASMACS Oman : Cook

[Rajkumargautam]

ASMACS Oman : Cook II -OMANAIR309

Designation: Cook II -OMANAIR309
Experience: 3 - 5 Years
Location: Oman

Job Description:
" GIVE THE PROJECT NO : OMANAIR309 IN SUBJECT, WHILE APPLYING."
Qualification: Diploma in Hotel Management.

Desired Candidate Profile:
3-5 Years experience as Cook II position in food production (Flight Catering field).
Fluency in English

Company Profile:
CLIENT: Oman Air Support & Services
A perfect interplay of people, services and customer offers has made us one of the world's leading airlines. You'll find here all about Oman Air.

Email Address: career@asmacs.net
Website: www.asmacs.net

Keywords: 3 - 5 Years experience as Cook II position in food production Flight Catering field.

[Guest]

JIBIN THOMAS MICHAEL
E-mail :jibinchef AT gmail.com
Diploma in Hotel management
CAREER OBJECTIVE
To equip Myself with the day to day advancement in the technologies and thereby benefiting myself and ably aid the company with my talent to utmost
EDUCATIONAL QUALIFICATION
1.Plus two completed in S.L.B Higher secondary school nagarcoil during the year of 2007
PROFFESSIONAL QUALIFICATION
1. Completed one year Diploma in professional cookery at Indian institute of management studies cochin during the year 2003 to 2004
OTHER ACHIEVEMENTS
1. Recognized as a best employ of the year from the one&only royal mirage in DUBAI
2. Completed kitchen curriculam program module from one& only royal mirage DUBAI
3. Successfully completed English training program for hospitality industry held at DUBAI Supported byW.J CUNSULT,ENGLAND
CARRIER AHIEVEMENT
1. I worked as a Head salad maker in U.S Armey base{ Kuwait&Afghanistan]
29 April 2010 to29 April 2011
2. I worked as a Commi-1[continental]The hotel Surya inter national [Cochin,Kerala,India]
3. I worked as a Commi -3 in One&Only Royal Mirage[ U.A.E]Dubai.
4. Worked as a Commi-2 in Best Western Swagath Holiday Resort.[Kovalam,Kerala,India]
5. Worked as a Trainee cook in Hotel Garden Inn.[Bhubaneswar,Orrissa,India]

[Guest]

CURRICULAM – VITAE
Mukesh Kumar Pandey
Email : capsicum.info AT gmail.com , mukeshsams AT gmail.com
Career Objective :
Looking forward for a career in an organization where I can use my diverse skills, knowledge and efforts to add value to the organization and enhance my career.
Summary of Skills :
Able to work under pressure and possess effective communication skills. Actively participated in extra curricular activities during university career and enjoy teamwork. Able to taking up early responsibility, not losing hope even in extreme darkness.
Educational Qualification :
Professional :
3 years Bachelor Degree in Hotel Management Catering Technology and Tourism from SAMS Institute of Hotel Management, Varanasi (U.P), India.
Academic :
Graduate in commerce from Purvanchal University U.P.
Technical Qualification :
Swift jyoti course from NIIT.
Work experience :
Working with Old Anchor Beach Resort Goa ,As Sous Chef from June 03, 2011.
Worked with club Mahindra Gir As chef in Charge .Executive f&b (p)from August 2010.
Worked with CLUB MAHINDRA VARCA as a Service associate in f&B production department. from Oct 2009 to August 2010.
Have done 1 Year H.O.T. Program from Hotel Hindustan International Varanasi in F&B production Department.
Worked with Babylon hotels for 6 months in F&B production as commi.1st.
Worked with Capsicum Restaurant for 1 year in F&B production Department as a commis.2.
Have done 6 months of Industrial Training from Hotel Babylon International Raipur..
Have done various ODCS in hotels.
Job Responsibility :
1.Experience in handling different outlets of the hotel encompassing main
kitchen , Banquet kitchen, Satellite , etc.
2. Extensive experience in creating recipes and handling preparation of elaborate- meals.
3. Proficient in menu planning, inventory management and- maintenance of a hygienic environment.
4. Good interpersonal skills with the ability to work in multi cultural environment, comprising of different nationalities.
5. Oversee all aspects of Kitchen- management including monitoring food production and aesthetic presentation of food and beverage.
6. Ensuring customer satisfaction by achieving- delivery of food quality norms.
7. Strategizing policies- & procedures in the operating systems to achieve greater customer delight.

8. Reviewing- & interpreting the market trends / client feedback to attune the business strategies as per the guest requirements & expectations.
9. Maintain the standard of food quality, and facilities of departments.
10. Control and analysis permanently quality level of production, preparation, guest satisfaction, , food cost, cleanliness, sanitation & hygiene, staff productivity, work schedule, work procedures.
11. Advise purchasing in respect of the quality and quantity.
Languages Known :
Hindi, English & Elementary French
Hobbies :
Cooking & Listening Music
Strengths :
Ability to control self discipline and emotion.
Charismatic with positive attitude.
Pliable to any environment & agile in understanding the new concepts.
Wisdom: Self- improvement in unending

[Guest]

Curriculum Vitae
John D. Rodrick
Appling for.sous chef.

Career Objectives :
I have been involved in the food business field for many years and have found the experience to be most challenging and gratifying. I am constantly trying to learn more and to improve on my skills.
Academic Background :
- S.S.C
Professional Experience :
worked in Emirates Flight Catering Co., Dubai as a Senior Cook since Mar. 6, 2007.to july 03.2011. My duty was lead and direct the staffs in the western section, receive & ordering items. Assist the Sous Chef on a daily operation.
- Worked in Oberoi Flight Services (Mumbai) as a Commi-I from Mar 24, 2005 to Jan 31, 2007.
- Worked in Event Source under management Crown Plaza (Kuwait) as a Commi-I from Dec 11, 2003 to Mar 4, 2004.
- Worked in Amjar Trading Co. for Canadian Oil Co. (Sudan) as a Chief Cook from Dec 18, 2002 to Mar 13, 2003.
- Worked in S.C.C. Co. under BAE, K.S.A. as a Western Cook from Aug 15, 1995 to Jun 13, 2001.
- Worked in Radha Krishna Marine Service Pvt. Ltd. as a Continental Cook from May 2, 1995 to Jun 21, 1995.
Specialization :
- Specialized in Continental,
- Knoladge.Italian,chaines,indian
Interest : Playing Football, watching TV, Music, sharpping, Reading Newspaper
Languages :
ENGLISH, ARABIC, HINDI.BENGOLI