TGS Transcend Global Services Canada : Cooks, Chef

[Rajkumargautam]

Transcend Global Services (TGS) Canada : Cooks and Chefs - Canada

Designation: Cooks and Chefs - Canada
Experience: 10 - 20 Years
Location: Canada

Job Description:
Cooks and Chefs are in acute shortage and permanent immigration in Canada. Immigration is possible with family is possible in 6-12 months.

We can assess you for your eligibility for PR.

Please note that we are not an overseas recruitment agency.

Desired Candidate Profile:
Apply Only if you wish to apply for PR. We are not an overseas recruitment agency.

Candidates having minimum Bachelors degree or a Diploma after 12th. High proficiency in Spoken and written English is a must.

Company Profile:
An immigration and overseas edu. consultancy for Canada, Australia, UK & Denmark located in Chandigarh.
Expert in Immigration matters.

Note: We are not an Overseas or International Recruitment/ Placement Agency.

Address:
Transcend Global Services (TGS)
SCO-1034-35,, Sector-22 B
Chandigarh,CHANDIGARH,INDIA 160022

Email Address: chandigarh@transcendglobalservices.com
Website: http://www.transcendglobalservices.com

Keywords: cook , chef , baker , chef de cusine, chef de partis , executive sous chef, bakery, dietary cook , grill cook , chef de partie, head chef , banquet chef , commerical cook

[poonamkaur]

hello mam,

namaskar me poonam kaur.i have done my diploma in bakery and confectionary from institute of hotel management pusa new deli and coresoondense graduation from delhi universty + 6 month of experience from (thel lalit) delhi.i am serching for good job for bakery and confectionary kitchen.i am thankful to you if you help me. from poonam

[Guest]

JOEL MHATRE

Email : mhatre_joel AT rediff.com .
PERSONAL STATEMENT :
Food and beverage production proffessional with 8 years of experience in hospitality industry. Quick to learn, dedicated and enthusiastic team leader to develop proffesionally. Multi lingual and passionate looking to contribute my skills, knowledge and experience for the benefit of your esteemed organisation.
WORK EXPERIENCE :
1ST march 2011 to present
Currently working as faculty in Food production in Academy of Culinary Education , Cidade de Goa.
1st march 2010 -25TH feb 2011
Sherborne school and catering services,
Sherborne,
Dorset,UK
SOUS CHEF
Duties and resposibilities
- Preparing daily meals and special party orders for 500 students.
- Preparing meals for buffet and wedding orders
- Daily requesition and menus to be made on weekly basis.
- Handling special functions for out door catering
15th Dec 2008-20th march 2010
CINNAMON CLUB
West minster,
London
CHEF DE PARTIE (speciality grill chef)
Duties and responsibilities :
- Handling ala-carte and party orders( about 600 pax per day),working with fresh sea food & meats on daily basis. The restaurant is handled by chef Vivek Singh which is a 2AA Rossette
16th june 2008 -11th dec 2008
GRAND RESIDENCY HOTEL AND SERVICE APARTMENTS.
MUMBAI , INDIA.
SOUS CHEF.
Duties and responsibilities :
- Planning menu and introduction of new receipes.
- Compiling food costs reports for submission to the Gen. Manager.
- Handling room service orders , evening buffet setup and banquet nights.
- Indenting Kitchen inventories and required ingredients.
- Assisting the HR in recruitment, selection and appraisal of kitchen staff.
11th june 2007 -27th march2008.
FLAGS WORLD CUSINE RESTAURANT ,
MUMBAI AND PUNE, INDIA
CHEF DE PARTIE
Duties and responsibilities :
- Handling Continental, Italian , Mexican and Pizza sectionwith a staff of 5.
- Indenting and food costing.
- Barking and assuring proper flow of orders.
- Training the staff and maintaining quality as per the standards.
29th Sep 2006 – 23rd March2007
P&O CRUISE
U.K
Jr. CHEF DE PARTIE
Duties and responsibilities :
Handled Continental buffet with a staff of 1 chef de Partie, 3 Commis & 1 trainee commi.
Preparing breakfast, lunch, & dinner for 1500 pax.
- Maintaining hygeine standards as per HACCP.
14th feb 2004- 23rd sep 2006
THE AMBASSADOR SKY CHEF, MUMBAI, INDIA
CHEF DE PARTIE
14th Aug 2002- 13th feb 2004.
THE AMBASSADOR SKY CHEF, MUMBAI, INDIA
MANAGEMENT TRAINEE.
Duties and responsibilities as a CHEF DE PARTIE
- Handled Continental, gardemanger sections.
- Training staff with introduction of new recipes.
- Maitaining hygeine standards as per ISO 9001 and HACCP.
- Indenting, food costing and supervising.
FOOD KNOWLEDGE.
Sauces, sabayon, liasons, roux. Eg(Demiglace, tomato concasse, derivatives, veloutes, cold sauces)
Salads, Soups, Dressings, Galantines, Pates, Cold Cuts, carvings. Eg( Nicoise salad, Salad de Frango)
Starters, Roasts and main entrees
Pastas, Home made pastas, sizzlers
EDUCATIONAL QULAFICATION :
1999- 2002
- POST GRADUATE IN CHEFS MANAGEMENT.
ACADEMY OF CULINARY EDUCATION ( CIDADE DE GOA .)
84% RANK 2ND
- FOOD PRODUCTION PRINCIPLE-DEC 2002
EDUCATIONAL INSTITUTE OF AMERICAN HOTEL & LODGING ASSOCIATION
PASSED IN HONORS.
1998- 1999
- HIGHER SECONDARY SCHOOL CERTIFICATE (10+2)
SATHAYE COLLEGE OF SCIENCE , MAHARASHTRA BOARD -74%
SKILLS AND ACHEIVEMENTS
- Diploma in office automation & information technology ( yashwantrao Chavan, Maharashtra university, MS word, Excel, Power point, tally 9)
- Swift Start Computer course from NIIT , goa .
- HACCP & ISO 9001 CERTIFICATION COURSE.
- French language Certificate course from Alliance Francaise de Bombay.
- Completed levels 1 & 2 in Food Hygiene by the Chartered institute of Environmentalhealth