Harpal Resume (1)
•Download as DOCX, PDF•
0 likes•58 views
Harpal Makhloga is an experienced chef and kitchen manager seeking a new position. He has over 15 years of experience in various culinary roles, including as a sous chef and senior chef. Currently, he works as the Kitchen Manager at Tasman Care BUPA, where he is responsible for menu planning, special events, ordering supplies, budgeting, and managing six kitchen staff. He aims to help New Zealand restaurants maintain high food quality standards and train staff through his extensive skills in culinary areas like menu creation, food safety, dietary needs, and staff supervision.
Report
Share
Report
Share
Recommended
Brian's resume 2017
Brian Myers is applying for a remote site manager or catering manager position. He has over 25 years of experience in facilities management, catering, and food service operations. His most recent role was as a remote site manager for Sodexo, where he oversaw facilities, catering, housekeeping, and safety training for staff on an offshore drilling ship. He is seeking a similar leadership position managing all aspects of food service, facilities, and safety for workers on remote sites.
julien Resume v6.0
The document provides a summary of a chef's resume. It outlines his extensive experience as an executive chef and head chef at various restaurants in France, Australia, Thailand, and Vietnam over the past 20 years. It highlights his skills in menu creation, food cost management, team leadership, and training. The resume also lists his educational background and qualifications in culinary arts from France.
GOH CHENG LAI DARREN
This document provides a summary of Darren Goh's 25 years of experience as a line cook and chef in Singapore and Malaysia. He has worked in high-pressure culinary environments and is skilled in preparing large volumes of food quickly and efficiently. His experience includes positions as Head Chef, Sous Chef, and Executive Chef at various hotels, restaurants, and catering companies. He is seeking a new opportunity to use his culinary expertise.
Fernando updated CV
W.P.A. Fernando is an experienced executive chef with over 36 years of experience in international cuisine. He has worked in luxury hotels and resorts in Sri Lanka, Maldives, UAE, Iraq, Cyprus, and Saudi Arabia. Fernando is skilled in culinary activities like menu development, food safety management, and training kitchen staff. He aims to ensure quality dishes are served on schedule while maintaining health standards and food costs. Fernando is passionate about cooking and creating new dishes for customers.
afzal azmi
Shaikh Mohammed Afzal has over 10 years of experience working in hotel and restaurant kitchens in India and Qatar. He has worked his way up from Commis I to Commis II roles, demonstrating skills in food preparation, kitchen maintenance, cost control, and teamwork. His experience includes positions at Isla Mexican Kitchen in Doha and Grand Millennium Al Wahda in Abu Dhabi. He has received awards for outstanding service and food. Afzal is looking to continue his career in the hotel and restaurant industry.
CURRICULUM VITA1-bosire
Shadrack Ongera Bosire has over 15 years of experience as an executive chef and chef de partie in Kenya. He has a proven track record of achieving food cost goals and controlling kitchen labor costs. Most recently, he served as the Executive Chef of Igongo Cultural Centre and Country Hotel where he successfully managed the kitchen operations.
Ian Philip CV 2
Ian Philip has over 40 years of experience as a chef, including experience as Head Chef in various establishments such as restaurants and for the Ministry of Defence. He has extensive skills in food preparation, kitchen management, stock control, training staff, and ensuring compliance with health and safety regulations. Currently seeking new employment after being made redundant in August 2015 from his position as Head Chef at Chameleon Steak House, where he oversaw the daily operations of the kitchen.
Rolando T (2)
Rolando T. Habunite is an experienced Chef De Cuisine based in Alice Springs, Northern Territory, Australia. He has over 15 years of experience in various kitchen roles, including as Head Chef and Chef de Cuisine. He has a degree in Marine Transportation and a certificate in Hospitality and Commercial Cookery. His career highlights include managing kitchen operations and staff at hotels and restaurants in Samoa. He is skilled in menu design, food preparation, inventory control, staff management and food safety procedures. He is looking to further develop his career with an exciting company.
Recommended
Brian's resume 2017
Brian Myers is applying for a remote site manager or catering manager position. He has over 25 years of experience in facilities management, catering, and food service operations. His most recent role was as a remote site manager for Sodexo, where he oversaw facilities, catering, housekeeping, and safety training for staff on an offshore drilling ship. He is seeking a similar leadership position managing all aspects of food service, facilities, and safety for workers on remote sites.
julien Resume v6.0
The document provides a summary of a chef's resume. It outlines his extensive experience as an executive chef and head chef at various restaurants in France, Australia, Thailand, and Vietnam over the past 20 years. It highlights his skills in menu creation, food cost management, team leadership, and training. The resume also lists his educational background and qualifications in culinary arts from France.
GOH CHENG LAI DARREN
This document provides a summary of Darren Goh's 25 years of experience as a line cook and chef in Singapore and Malaysia. He has worked in high-pressure culinary environments and is skilled in preparing large volumes of food quickly and efficiently. His experience includes positions as Head Chef, Sous Chef, and Executive Chef at various hotels, restaurants, and catering companies. He is seeking a new opportunity to use his culinary expertise.
Fernando updated CV
W.P.A. Fernando is an experienced executive chef with over 36 years of experience in international cuisine. He has worked in luxury hotels and resorts in Sri Lanka, Maldives, UAE, Iraq, Cyprus, and Saudi Arabia. Fernando is skilled in culinary activities like menu development, food safety management, and training kitchen staff. He aims to ensure quality dishes are served on schedule while maintaining health standards and food costs. Fernando is passionate about cooking and creating new dishes for customers.
afzal azmi
Shaikh Mohammed Afzal has over 10 years of experience working in hotel and restaurant kitchens in India and Qatar. He has worked his way up from Commis I to Commis II roles, demonstrating skills in food preparation, kitchen maintenance, cost control, and teamwork. His experience includes positions at Isla Mexican Kitchen in Doha and Grand Millennium Al Wahda in Abu Dhabi. He has received awards for outstanding service and food. Afzal is looking to continue his career in the hotel and restaurant industry.
CURRICULUM VITA1-bosire
Shadrack Ongera Bosire has over 15 years of experience as an executive chef and chef de partie in Kenya. He has a proven track record of achieving food cost goals and controlling kitchen labor costs. Most recently, he served as the Executive Chef of Igongo Cultural Centre and Country Hotel where he successfully managed the kitchen operations.
Ian Philip CV 2
Ian Philip has over 40 years of experience as a chef, including experience as Head Chef in various establishments such as restaurants and for the Ministry of Defence. He has extensive skills in food preparation, kitchen management, stock control, training staff, and ensuring compliance with health and safety regulations. Currently seeking new employment after being made redundant in August 2015 from his position as Head Chef at Chameleon Steak House, where he oversaw the daily operations of the kitchen.
Rolando T (2)
Rolando T. Habunite is an experienced Chef De Cuisine based in Alice Springs, Northern Territory, Australia. He has over 15 years of experience in various kitchen roles, including as Head Chef and Chef de Cuisine. He has a degree in Marine Transportation and a certificate in Hospitality and Commercial Cookery. His career highlights include managing kitchen operations and staff at hotels and restaurants in Samoa. He is skilled in menu design, food preparation, inventory control, staff management and food safety procedures. He is looking to further develop his career with an exciting company.
kitchen brigade system
The kitchen brigade system establishes a hierarchy of roles and responsibilities in a professional kitchen. At the top is the executive chef who oversees all kitchen operations including quality control, menu planning, and staff management. Below the executive chef are sous chefs who assist in daily operations and handle guest issues. Other key roles include pastry chefs, bakers, butchers, and chefs de partie who focus on specific dishes or stations. The chief steward oversees cleaning and ensures health standards are met.
FRANCIS_COWLAM_Cv 2015 current
Francis Cowlam is a head chef with over 15 years of experience in restaurants across the UK and Spain. He is currently the head chef at Piccolino's in Ilkley, where he manages a brigade of 15 chefs and oversees a weekly gross of £50,000. Previously, he has held head chef roles at various high-volume restaurants including Piccolino's in Collingham and Sheffield. Cowlam has a proven track record of achieving targets for food quality, labor costs, and gross profits.
CV updated April 2016
This document provides a summary of Noel Kenneth Tiñana's resume. It outlines his contact information, qualifications, work experience, trainings, and achievements. He has over 15 years of experience in the culinary industry, specializing in Filipino, French, Italian, Mediterranean, and Asian cuisines. His most recent role was as a Sous Chef and Consultant at Society Lounge Bar and Restaurant from 2013 to present. He has extensive experience working in kitchen management roles at various hotels and restaurants.
Bhagat resume (4)
• With 17 years of experience in, F&B Production Management in Hospitality industry.
• Currently associated with Citrus Hotel gulbarga as Executive chef understanding and knowledge of all food items in the menu and the ability to recommend food
Ernesto dosman
Ernesto Dosman Allen has over 22 years of experience as an executive chef, most recently at Brasseria Luther in Brasov, Romania, and is seeking a new position as an executive chef where he can utilize his expertise in international cuisine, staff management, and ensuring quality and customer satisfaction. He has extensive experience leading kitchen operations on cruise ships and in hotels, and has received training in areas such as public health, safety, and management.
lim tan limtan CV 1
Lim Tan Ng is an experienced sushi chef with over 15 years of experience working in high-pressure kitchen environments in Malaysia and Switzerland. He has held positions including sushi chef, head chef, and assistant sushi chef. Lim has strong skills in food presentation, food safety procedures, and creating exceptional menu items. He is looking for a new opportunity to utilize his culinary expertise and leadership abilities.
kumar 100a
Surya Kumar Achhami is a chef from Nepal with over 10 years of experience working in hotels in Dubai and Nepal. He currently works as a Chef de Partie at Ramada Plaza Jumeirah Beach Residence in Dubai. His areas of expertise include food preparation, planning menus, cost control, and kitchen hygiene. He has a diploma in hospitality and culinary arts and received a bronze medal for a four-course vegetarian menu at the Emirates Salon Culinaire in 2014.
Luke Cross cv
Luke Cross has over 10 years of experience in hospitality and training roles. He is currently the General Manager of Black Peppermint Catering, where he oversees events and manages up to 40 staff. Previously, he was the Traineeship Coordinator for Hit Training, managing placements across the East Midlands. He has also held roles as a Restaurant GM, 2nd Chef, Bar Manager, and Chef de Partie in the UK and Australia.
ALI CV
Ali Adnan Kassem is a Lebanese national born in 1983 who currently resides in Kuwait. He has over 15 years of experience as an executive chef and head chef in Kuwait and Lebanon, most recently as the Executive Chef at Danish Bakery in Kuwait since 2014 where he oversees 80 staff. He holds a Brevet Certificate from 1999 and Certificate of Attendance from an English course in 2006.
Usama Adnan_CV
Usama Adnan is a hardworking sous chef with over 15 years of experience in kitchen management and Arabic cuisine preparation. He has excellent organizational skills and is passionate about food quality. His most recent role was as a sous chef at the InterContinental Regency in Bahrain from 2009 to 2014, where he was responsible for the smooth running of the Arabic kitchen and supervising staff. He has expertise in Arabic food planning, banquet catering, and ensuring health and safety standards are followed. Usama is looking for a new chef position with an ambitious company where he can continue his successful career.
curriculum SK
Sanjay Kumar is an Executive Chef with over 20 years of experience in India and abroad, currently holding a position as Executive Chef of Culinary Development at Pavilion Foods in Dubai; his career includes positions as Chef at Taj-SATS in Mumbai and Senior Sous Chef at Taj-SATS, Mumbai, and he provides his resume detailing his career history and qualifications.
ikka_new_cv[1] (2)
This document provides a summary of Abdul Kareem Poyil's professional experience and qualifications. It outlines that he has over 20 years of experience working in various bakery roles, including as a Chief Baker and Head Baker, at hotels and resorts in Seychelles, Qatar, Bahrain, and Kuwait. His experience includes responsibilities like maintaining food quality standards, planning bakery menus, and ensuring buffets are properly presented. He received high school education in Kerala, India and is fluent in several languages including English, Hindi, Arabic, and Malayalam.
Executive Chef
A Chef in charge of all round dishes, camp catering, fine dining, ala carte,and menu planing, cost effective manager.
Rabin Das Gupta-CV
Rabin Das Gupta has over 18 years of experience in hotel management, including positions as Executive Chef and Senior Sous Chef. He has strong skills in food and beverage operations, banquet and catering management, menu planning, customer service, and building operational efficiency. He is proficient in Indian, Chinese, and continental cuisines and maintaining high standards of hygiene. He has worked in India and the Middle East at hotels like Mukti World, InterContinental, and JW Marriott.
Jose Ramil V
The document is a resume for Jose Ramil V. Guevarra applying for the position of Chief Butcher. It summarizes his career experience including his current role as Chief Butcher/OIC Executive Sous Chef at Raffles & Fairmont Hotel Makati City since 2013, and previous roles as Assistant Head Butcher/Senior Chef De partie at Intercontinental Hotel Group Dubai Festival City from 2009 to 2013, and various roles at Park Hyatt Dubai from 2007 to 2009 including in the Thai Restaurant, Banquet Kitchen, and Cafe Arabesque Restaurant. It also lists his duties and responsibilities, training, skills, and references.
umbahadur
This document is a curriculum vitae for Um Bahadur Bishwokarma that includes his career objective, work experience, responsibilities, and personal profile. His work experience includes being a chef for Adnan Contracting LLC from 2009 to 2012 and an assistant chef for Smana Hotel Al Raffa from 2012 to 2016. His responsibilities involved food preparation, menu planning, food quality control, and stock management. His personal profile provides his name, date of birth, marital status, nationality, languages, and contact information.
tej final doc
This document contains a resume for K. Tej Kumar, an experienced chef seeking new opportunities in the hospitality industry. He has over 5 years of experience working in restaurants and hotels in India and Dubai. His resume highlights his culinary skills and qualifications, career history working in various roles and kitchen sections, and personal details.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017
Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.
Atlas Valavan
Valavan Subramaniam is an experienced Executive Chef with over 20 years of experience overseeing kitchen operations, menu development, and cost control across restaurants, convention centers, and 5-star hotels. He has expertise in Malay, Chinese, Indian, and Western cuisines. Valavan is known as a versatile leader with strong management skills who is dedicated to maintaining high standards of hygiene and sanitation. He has a proven track record of achieving cost savings and operational excellence in various roles. Valavan is currently the Executive Sous Chef at Reading Universities in Nusajaya, Malaysia where he manages the entire kitchen operations.
Karthik Resume. Up dated on24-10-14
Karthikeyan Balasubramanian is a senior level executive with over 22 years of experience in bulk kitchen operations and management in India and the GCC region. He is currently the Area Manager at Al-Suwaidi Industrial Catering Services in Saudi Arabia. He has extensive experience in industrial, institutional, and offshore catering as well as camp and resort management. Balasubramanian has a proven track record of adhering to hygienic standards, budgeting, menu planning, and staff training. He is skilled in client relations, crisis management, and implementing new catering business.
lok bahadur rokaha magar (1) (1)
Lok Bahadur Rokaha Magar is a demi chef from Nepal currently working at a resort in Ras al Khaimah, UAE. He has a Bachelor's Degree in hotel management and culinary training. Magar has over 7 years of experience as a demi chef and is knowledgeable in food handling, safety, and creating innovative menus and dishes. He is looking for new opportunities in the hospitality industry.
lok bahadur rokaha magar
Lok Bahadur Rokaha Magar is a demi chef from Nepal currently working at a resort in Ras al Khaimah, UAE. He has a Bachelor's Degree in hotel management and culinary training. Magar has over 7 years of experience as a demi chef and is knowledgeable in food handling, safety, and creating innovative menus and dishes. He is looking for new opportunities in the hospitality industry.
More Related Content
What's hot
kitchen brigade system
The kitchen brigade system establishes a hierarchy of roles and responsibilities in a professional kitchen. At the top is the executive chef who oversees all kitchen operations including quality control, menu planning, and staff management. Below the executive chef are sous chefs who assist in daily operations and handle guest issues. Other key roles include pastry chefs, bakers, butchers, and chefs de partie who focus on specific dishes or stations. The chief steward oversees cleaning and ensures health standards are met.
FRANCIS_COWLAM_Cv 2015 current
Francis Cowlam is a head chef with over 15 years of experience in restaurants across the UK and Spain. He is currently the head chef at Piccolino's in Ilkley, where he manages a brigade of 15 chefs and oversees a weekly gross of £50,000. Previously, he has held head chef roles at various high-volume restaurants including Piccolino's in Collingham and Sheffield. Cowlam has a proven track record of achieving targets for food quality, labor costs, and gross profits.
CV updated April 2016
This document provides a summary of Noel Kenneth Tiñana's resume. It outlines his contact information, qualifications, work experience, trainings, and achievements. He has over 15 years of experience in the culinary industry, specializing in Filipino, French, Italian, Mediterranean, and Asian cuisines. His most recent role was as a Sous Chef and Consultant at Society Lounge Bar and Restaurant from 2013 to present. He has extensive experience working in kitchen management roles at various hotels and restaurants.
Bhagat resume (4)
• With 17 years of experience in, F&B Production Management in Hospitality industry.
• Currently associated with Citrus Hotel gulbarga as Executive chef understanding and knowledge of all food items in the menu and the ability to recommend food
Ernesto dosman
Ernesto Dosman Allen has over 22 years of experience as an executive chef, most recently at Brasseria Luther in Brasov, Romania, and is seeking a new position as an executive chef where he can utilize his expertise in international cuisine, staff management, and ensuring quality and customer satisfaction. He has extensive experience leading kitchen operations on cruise ships and in hotels, and has received training in areas such as public health, safety, and management.
lim tan limtan CV 1
Lim Tan Ng is an experienced sushi chef with over 15 years of experience working in high-pressure kitchen environments in Malaysia and Switzerland. He has held positions including sushi chef, head chef, and assistant sushi chef. Lim has strong skills in food presentation, food safety procedures, and creating exceptional menu items. He is looking for a new opportunity to utilize his culinary expertise and leadership abilities.
kumar 100a
Surya Kumar Achhami is a chef from Nepal with over 10 years of experience working in hotels in Dubai and Nepal. He currently works as a Chef de Partie at Ramada Plaza Jumeirah Beach Residence in Dubai. His areas of expertise include food preparation, planning menus, cost control, and kitchen hygiene. He has a diploma in hospitality and culinary arts and received a bronze medal for a four-course vegetarian menu at the Emirates Salon Culinaire in 2014.
Luke Cross cv
Luke Cross has over 10 years of experience in hospitality and training roles. He is currently the General Manager of Black Peppermint Catering, where he oversees events and manages up to 40 staff. Previously, he was the Traineeship Coordinator for Hit Training, managing placements across the East Midlands. He has also held roles as a Restaurant GM, 2nd Chef, Bar Manager, and Chef de Partie in the UK and Australia.
ALI CV
Ali Adnan Kassem is a Lebanese national born in 1983 who currently resides in Kuwait. He has over 15 years of experience as an executive chef and head chef in Kuwait and Lebanon, most recently as the Executive Chef at Danish Bakery in Kuwait since 2014 where he oversees 80 staff. He holds a Brevet Certificate from 1999 and Certificate of Attendance from an English course in 2006.
Usama Adnan_CV
Usama Adnan is a hardworking sous chef with over 15 years of experience in kitchen management and Arabic cuisine preparation. He has excellent organizational skills and is passionate about food quality. His most recent role was as a sous chef at the InterContinental Regency in Bahrain from 2009 to 2014, where he was responsible for the smooth running of the Arabic kitchen and supervising staff. He has expertise in Arabic food planning, banquet catering, and ensuring health and safety standards are followed. Usama is looking for a new chef position with an ambitious company where he can continue his successful career.
curriculum SK
Sanjay Kumar is an Executive Chef with over 20 years of experience in India and abroad, currently holding a position as Executive Chef of Culinary Development at Pavilion Foods in Dubai; his career includes positions as Chef at Taj-SATS in Mumbai and Senior Sous Chef at Taj-SATS, Mumbai, and he provides his resume detailing his career history and qualifications.
ikka_new_cv[1] (2)
This document provides a summary of Abdul Kareem Poyil's professional experience and qualifications. It outlines that he has over 20 years of experience working in various bakery roles, including as a Chief Baker and Head Baker, at hotels and resorts in Seychelles, Qatar, Bahrain, and Kuwait. His experience includes responsibilities like maintaining food quality standards, planning bakery menus, and ensuring buffets are properly presented. He received high school education in Kerala, India and is fluent in several languages including English, Hindi, Arabic, and Malayalam.
Executive Chef
A Chef in charge of all round dishes, camp catering, fine dining, ala carte,and menu planing, cost effective manager.
Rabin Das Gupta-CV
Rabin Das Gupta has over 18 years of experience in hotel management, including positions as Executive Chef and Senior Sous Chef. He has strong skills in food and beverage operations, banquet and catering management, menu planning, customer service, and building operational efficiency. He is proficient in Indian, Chinese, and continental cuisines and maintaining high standards of hygiene. He has worked in India and the Middle East at hotels like Mukti World, InterContinental, and JW Marriott.
Jose Ramil V
The document is a resume for Jose Ramil V. Guevarra applying for the position of Chief Butcher. It summarizes his career experience including his current role as Chief Butcher/OIC Executive Sous Chef at Raffles & Fairmont Hotel Makati City since 2013, and previous roles as Assistant Head Butcher/Senior Chef De partie at Intercontinental Hotel Group Dubai Festival City from 2009 to 2013, and various roles at Park Hyatt Dubai from 2007 to 2009 including in the Thai Restaurant, Banquet Kitchen, and Cafe Arabesque Restaurant. It also lists his duties and responsibilities, training, skills, and references.
umbahadur
This document is a curriculum vitae for Um Bahadur Bishwokarma that includes his career objective, work experience, responsibilities, and personal profile. His work experience includes being a chef for Adnan Contracting LLC from 2009 to 2012 and an assistant chef for Smana Hotel Al Raffa from 2012 to 2016. His responsibilities involved food preparation, menu planning, food quality control, and stock management. His personal profile provides his name, date of birth, marital status, nationality, languages, and contact information.
tej final doc
This document contains a resume for K. Tej Kumar, an experienced chef seeking new opportunities in the hospitality industry. He has over 5 years of experience working in restaurants and hotels in India and Dubai. His resume highlights his culinary skills and qualifications, career history working in various roles and kitchen sections, and personal details.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017
Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.
Atlas Valavan
Valavan Subramaniam is an experienced Executive Chef with over 20 years of experience overseeing kitchen operations, menu development, and cost control across restaurants, convention centers, and 5-star hotels. He has expertise in Malay, Chinese, Indian, and Western cuisines. Valavan is known as a versatile leader with strong management skills who is dedicated to maintaining high standards of hygiene and sanitation. He has a proven track record of achieving cost savings and operational excellence in various roles. Valavan is currently the Executive Sous Chef at Reading Universities in Nusajaya, Malaysia where he manages the entire kitchen operations.
Karthik Resume. Up dated on24-10-14
Karthikeyan Balasubramanian is a senior level executive with over 22 years of experience in bulk kitchen operations and management in India and the GCC region. He is currently the Area Manager at Al-Suwaidi Industrial Catering Services in Saudi Arabia. He has extensive experience in industrial, institutional, and offshore catering as well as camp and resort management. Balasubramanian has a proven track record of adhering to hygienic standards, budgeting, menu planning, and staff training. He is skilled in client relations, crisis management, and implementing new catering business.
What's hot (20)
Similar to Harpal Resume (1)
lok bahadur rokaha magar (1) (1)
Lok Bahadur Rokaha Magar is a demi chef from Nepal currently working at a resort in Ras al Khaimah, UAE. He has a Bachelor's Degree in hotel management and culinary training. Magar has over 7 years of experience as a demi chef and is knowledgeable in food handling, safety, and creating innovative menus and dishes. He is looking for new opportunities in the hospitality industry.
lok bahadur rokaha magar
Lok Bahadur Rokaha Magar is a demi chef from Nepal currently working at a resort in Ras al Khaimah, UAE. He has a Bachelor's Degree in hotel management and culinary training. Magar has over 7 years of experience as a demi chef and is knowledgeable in food handling, safety, and creating innovative menus and dishes. He is looking for new opportunities in the hospitality industry.
LENS CV 2
Leonard Irvine has over 30 years of experience in catering management and chef roles. He is currently the Catering Manager at Barrow Sixth Form College, where he oversees all aspects of catering service and manages a staff of 27. Previously he held several roles such as Kitchen Manager, Head Chef, and Consultant for various restaurants and pubs. He has a wealth of qualifications including NVQ assessor certifications and food safety and first aid training. He enjoys volunteering through his role as Secretary of the local Working Mens' Club.
Luis O
Luis O. Nieves has over 15 years of experience in food service and holds a Food Manager Certificate. He is trilingual in Spanish, Portuguese, and English. Nieves has worked in various food service roles including line cook, chef, assistant manager, and his current role as Packaging Supervisor where he oversees 26 employees. He has experience in food preparation, customer service, administration, and management.
Julie Goss (2) [3778]CV
Julie Goss has over 20 years of experience in the food industry, including owning her own cafe. She is currently a Catering Manager at Alliance, where she oversees menu planning, staff training, and ensuring high hygiene and safety standards. She has a passion for food and customer service.
EPHRAIM angutsa cv
Ephraim Angutsa is a highly accomplished culinary professional with over 16 years of experience as an executive chef in various resorts, casinos, hotels, camps and five-star restaurants. He has a demonstrated ability to develop culinary teams and deliver high quality food and service while controlling costs. Angutsa has expertise in American, Asian, Chinese, African and European cuisines and holds several certificates in food preparation, hygiene and management.
Asad Shaikh_19161_GR_b.pdf
Chef with impeccable skills in preparation of
diverse range of cuisines including modern
Indian, European, Southern American, and
other international cuisine. Utilizes the finest
quality ingredients & adhered to standardized
recipes, for an appealing, appetizing &
customized dining experience.
Dennis Thomas-Resume1
Dennis Thomas is seeking a position in food service management. He has over 15 years of experience managing dietary departments in healthcare facilities, including his current role as Diet and Nutrition Manager at The Meridian Acute Care & Retirement Home in Galveston, TX. Thomas has a degree in Nutrition and Dietetics and several certifications, including Certified Dietary Manager. He is proficient in menu planning, budgeting, staff management, and ensuring compliance with regulations.
Alan B's Resume 2016
Alan W. Bocchini Jr. is a certified chef and food managing professional with over 20 years of experience in various culinary roles. He has held positions such as executive banquet chef, assistant director and district chef, and executive chef. Bocchini has strong leadership, communication, and team building skills. He is skilled in menu planning, food cost management, staff supervision, and meeting contractual obligations for large events up to 7,000 guests. Bocchini continues his education in business management, nutrition, and food trends globally.
MT 2016
Marion Tse is a product development manager with nearly 30 years of experience in the culinary field. She has extensive experience in high volume food production, product development, managing teams, and teaching. Her skills include developing new bakery products, modifying recipes, overseeing catering for large events, and owning her own bakery business. She is currently the product development manager at Donsuemor, Inc., a $24 million baking manufacturer.
MT 2016
Marion Tse is a product development manager with nearly 30 years of experience in the culinary field. She has extensive experience in high volume food production, product development, managing teams, and teaching. Her skills include developing new bakery products, modifying recipes, overseeing catering for large events, and owning her own bakery business. She is currently the product development manager at Donsuemor, Inc., a $24 million baking manufacturer.
CV - Thian Taik Yong
Hi everyone - I am looking for a new role and would appreciate your support. Thank you in advance for any connections, advice, or opportunities you can offer.
Ebenezer acquah cv
Ebenezer Acquah is an experienced Executive Chef with over 23 years of experience in food services management and culinary operations. He is currently seeking a position that allows him to utilize his extensive experience in menu development, budgeting, staff supervision, and international cuisine preparation. Some of his past roles include Executive Chef positions at 5-star hotels and restaurants in Nigeria, South Africa, Ghana, and other African countries.
ashwani (2)
This document is a curriculum vitae for Ashwani Kumar Saini. It outlines his career objective, personal information, professional experience, and education. Some key details:
- He is currently a Senior CDP (Indian Curry) at Parkinn by Radisson Gurgaon, where he heads the food production department and oversees four F&B outlets.
- Prior to that, he held roles such as Senior CDP and Junior Kitchen Executive at hotels like The Jehan Delhi and Toshali RoyalView Resort in Shimla.
- He has over 15 years of experience in the hotel industry, specializing in Indian cuisine.
- His education includes matriculation and senior secondary degrees.
Resume.Anthony.Beaton
Anthony Beaton is a chef manager and head chef with over 20 years of experience in restaurants, cafes, aged care facilities, and schools. He has extensive experience in menu planning, staff management, food safety compliance, and budgeting. His resume highlights roles in the UK and Australia, demonstrating strong skills in European cuisine, cafeteria style food, and catering for special events and functions. References are available from his roles in aged care facilities, schools, and restaurants.
Sdean resume december2016
Stuart S. Dean is a food services director and general manager with over 25 years of experience managing food service operations in diverse environments such as residential long-term care facilities, universities, and hospitals. He has a proven track record of consistently achieving goals through streamlining operations, optimizing safety, and directing teams. Dean is seeking a new position where he can utilize his leadership skills and experience to produce quality results and meet an organization's objectives.
new resume to om 04.2016.09
This document is a curriculum vitae for Hariom Dwevedi, an Indian national born in 1990 who is unmarried and currently resides in Gujarat, India. He has completed 10+2 education from the Uttar Pradesh Board in 2007 and 10th standard from the Uttar Pradesh Board in 2005. His career objective is to manage a high-volume restaurant and improve costs to maximize financial performance. He has over 8 years of experience working in various roles such as Assistant Shift Manager, Senior Captain, and Kitchen Supervisor at restaurants in India. His skills include excellent communication, customer service, staff management, and maintaining health, hygiene, and safety standards.
ong swee hock cv(2016)
1) Ong Swee Hock is a Chinese-Malaysian chef seeking a higher position that allows him to showcase his culinary skills and knowledge gained from years of professional experience.
2) He has experience working in 5-star hotels in Malaysia, Dubai, Manila, and Macau, holding positions including Sous Chef and Assistant Chinese Chef.
3) Ong is knowledgeable in Asian ingredients and international culinary standards like HACCP. He aims to empower kitchen staff and pursue ongoing learning.
john grimes cv 2014
John Grimes is seeking a hands-on position managing catering operations. He has over 20 years of experience in roles such as catering manager, head chef, and general manager. His skills include managing multi-site catering operations serving hundreds of meals per day, training staff, implementing food safety procedures, and staying within budgets. He is passionate about food and customer service. His work history demonstrates success in improving the performance and ratings of various establishments.
Valariejean-Stagg
Valariejean Stagg has over 30 years of experience as a cook and chef. She has worked in many roles including as a first cook, kitchen manager, and baker. Her experience ranges from casual dining to fine dining. She is skilled in menu planning, food ordering, inventory management, and training kitchen staff. Currently, she works as a first cook and fill-in for the chef at Redrock Camps in Edmonton, Alberta.
Similar to Harpal Resume (1) (20)
Harpal Resume (1)
- 1. Richardson Road, Mt Roskill, Auckland-1041 Mob: 0212984300 harpal1978@gmail.com HARPAL (HARRY) MAKHLOGA PERSONAL STATEMENT A highly experienced chef with a strong combination of culinary experience and management skills combined with an extensive menu preparation background. Broad experience in food inventory planning, procurement with thorough familiarity with a wide assortment of international cuisine. I am someone who is motivated by challenges and I now aspire to assist New Zealand restaurants in maintaining the highest professional food quality standards while managing and training staff to excel in their respective positions. SKILLS & ABILITIES Menu planning and execution Maintaining high standards of food safety and hygiene Catering for special dietary needs and events Budget Management Stock Maintenance Staff Training and Management Excellent Communication and Customer Service Skills EXPERIENCE TASMAN CARE BUPA, HENDERSON, AUCKLAND Kitchen Manager January 2015- Till Present Currently working full time as a Kitchen Manager in a facility where most of the 80 residents have special dietary needs. My current job involves menu planning and implementation, catering for special events, ordering and maintaining stock both consumables and non-consumables, budget management, record keeping and ensuring health and safety procedures. My other responsibilities include rostering, supervising and managing six kitchen staff including one chef, building good customer relationships with both residents and facility staff. TAKAPUNABEAACH CAFE, HIPGROUP,AUCKLAND SOUS CHEF January 2014 – January 2015 Creation of weekly designer menu.
- 2. Page 2 Motivate junior chef to create new special. Maintaining stock both consumables and non-consumables. Forecasting for monthly budget. Accurate record to insure health and safety procedures. DE FONTEIN,FRENZI GROUP,MISSION BAY, AUCKLAND SOUS CHEF March 2011 – January 2014 Ten Restaurants between 80 and 150 seats including The Paddington, Three Lamps and De Fontein. Weekly operating volume of properties averaged $50000. Coordinate with Head Chef in menu costing, development and implementation, staffing and training. O’HAGAN’SIRISH BAR, HIGHLAND PARK, AUCKLAND SENIOR CHEF August 2009 – March 2011 My job involved grill section, 70 seat casual dining restaurant featuring Irish cuisine. Responsible for execution of chef’s creation, product receiving, and storage, staff supervision in chef’s absence, hands on production HOTEL SUNN SAND, PUNE,INDIA COMMIE CHEF September 2002 – February 2008 EDUCATION Innovators Educators, National Certificate in Hospitality, Level-4; Food Handling Certificate, Units 167 & 168, 2006 COMPUTER SKILLS Computing Level 4, Te Wananga O Aotearoa Institute, Auckland NZ, 2011 REFERENCES AVAILABLE ON REQUEST