Lidija Gochevska is applying for a food service specialist position with Fluor in Afghanistan. She has over 25 years of experience in food preparation and service roles, including most recently as a warehouse person and food service specialist with Fluor in Afghanistan from 2010 to 2014. She is seeking to utilize her skills and continue gaining experience in the food service field. Her resume details her educational background and languages spoken, as well as descriptions of her duties and responsibilities in various food service roles over the past 25+ years.
Bardhyl Ibrahimi has over 15 years of experience in logistics and food service management. He has held positions as a logistic coordinator and manager for Fluor International in Afghanistan and as a warehouse foreman and cook in Kosovo and Macedonia. His experience includes overseeing employees, training staff, planning schedules, inventory management, and ensuring safety and sanitation standards.
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
Intro to quantity food production and purchasingOLFU-AC
This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
- Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery.
- Jobs in food production have different levels from supervisory roles to skilled cooks to entry-level positions like dishwashers. Proper training, attire, handwashing, and illness policies are important for food safety. Work simplification techniques can
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
Introduction to institutional food managementbarpractice
Institutional food management involves the oversight of food selection, preparation, presentation, and preservation for large groups in a cost-effective manner. It differs from individual cooking in its volume, organization, and mode of operation. Proper standards, principles, and techniques must be applied to ensure expected output is achieved. Trends in food management include a focus on nutrition, technology, packaging/storage innovations, sustainability, and convenience foods which can be ready-to-cook, half-prepared, ready-to-serve, or ready-to-eat.
Types and categories of food service system..Jaz Naush
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
This document contains a resume for Leslie Greene, an Executive Chef from Trinidad and Tobago. It summarizes his career experience working for Royal Caribbean International Cruises since 1997 in roles of increasing responsibility such as Sous Chef, Chef de Cuisine, and currently Executive Chef. It also lists his education, certifications, languages, and references.
The document discusses the development of the food service industry. It begins by defining food service as the business of preparing, transporting, and serving food. The history of food service in the Philippines is then outlined, noting the influence of Korean and Thai cuisine and changing lifestyles as more women work outside the home. Today, different types of food establishments like restaurants, fast food, delivery services, and canteens have been set up across the country to meet growing demand. Proper management of food service businesses requires attention to sanitation, menu planning, pricing, and customer health and satisfaction.
Various types of commercial food service operations are then described, including stand-alone restaurants, fast food, quick comfort, cafeter
Bardhyl Ibrahimi has over 15 years of experience in logistics and food service management. He has held positions as a logistic coordinator and manager for Fluor International in Afghanistan and as a warehouse foreman and cook in Kosovo and Macedonia. His experience includes overseeing employees, training staff, planning schedules, inventory management, and ensuring safety and sanitation standards.
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
Intro to quantity food production and purchasingOLFU-AC
This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
- Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery.
- Jobs in food production have different levels from supervisory roles to skilled cooks to entry-level positions like dishwashers. Proper training, attire, handwashing, and illness policies are important for food safety. Work simplification techniques can
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
Introduction to institutional food managementbarpractice
Institutional food management involves the oversight of food selection, preparation, presentation, and preservation for large groups in a cost-effective manner. It differs from individual cooking in its volume, organization, and mode of operation. Proper standards, principles, and techniques must be applied to ensure expected output is achieved. Trends in food management include a focus on nutrition, technology, packaging/storage innovations, sustainability, and convenience foods which can be ready-to-cook, half-prepared, ready-to-serve, or ready-to-eat.
Types and categories of food service system..Jaz Naush
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
This document contains a resume for Leslie Greene, an Executive Chef from Trinidad and Tobago. It summarizes his career experience working for Royal Caribbean International Cruises since 1997 in roles of increasing responsibility such as Sous Chef, Chef de Cuisine, and currently Executive Chef. It also lists his education, certifications, languages, and references.
The document discusses the development of the food service industry. It begins by defining food service as the business of preparing, transporting, and serving food. The history of food service in the Philippines is then outlined, noting the influence of Korean and Thai cuisine and changing lifestyles as more women work outside the home. Today, different types of food establishments like restaurants, fast food, delivery services, and canteens have been set up across the country to meet growing demand. Proper management of food service businesses requires attention to sanitation, menu planning, pricing, and customer health and satisfaction.
Various types of commercial food service operations are then described, including stand-alone restaurants, fast food, quick comfort, cafeter
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
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.
The document outlines the classical kitchen brigade system introduced by Chef Auguste Escoffier, with the following key points:
1. The system established a strict hierarchy in professional kitchens similar to a military structure, with different sections like pastry and butchery each led by a head.
2. It defined distinct roles for kitchen staff from the executive chef down to apprentices, with chefs de partie overseeing specific dishes and stations.
3. While the exact requirements have changed, modern kitchens still utilize an organizational structure and define responsibilities for different roles from executive chef to commis.
Kjell Charles Ogle is a South African national with over 15 years of experience in hotel and hospitality management. He currently holds the position of Executive Chef at Protea Hotel Waterfront Richards Bay, where his responsibilities include managing the entire kitchen operation, menu planning, staff supervision, and ensuring food quality and safety standards. Previously, he has held several leadership roles such as Head Chef, Sous Chef, and Procurement Manager at various Protea Hotel locations. He also has experience as a Culinary Arts lecturer at the International Hotel School. Kjell holds qualifications in Hotel and Lodging from the American Hotel and Lodging Association and has received additional culinary training from the Christina Martin School of Food & Wine.
Placid Gomes is a senior management professional with nearly 3 decades of experience in catering management, food and beverage operations, and client servicing in the hospitality industry. He has extensive experience overseeing large-scale catering operations, including managing a team that served 25,000 personnel as Camp Catering Manager for JGC in Qatar. Gomes has expertise in areas such as kitchen management, menu planning, budgeting and cost control, and ensuring food safety and quality standards. He aims to work for an excellent establishment where he can utilize his expertise and experience in Indian cuisine.
This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
This document provides information on the organization and layout of professional kitchens, including:
- It describes the six main components of commercial kitchens: clean/wash, food preparation, cooking, storage, service, and delivery areas.
- It outlines a typical kitchen organizational chart, including positions like executive chef, sous chef, chef de partie for different stations, and support roles.
- It provides details on the duties and responsibilities of different positions in the kitchen brigade system, such as saucier, poissonier, rotisseur, and garde manger.
The candidate is seeking a position as a chef. He has over 6 years of experience in various kitchen roles in hotels in Malaysia, Saudi Arabia, and Pakistan. His skills include menu planning, recipe development, and experience with international cuisines. He is proficient in English, Urdu, and Punjabi and aims to develop and share new culinary concepts while ensuring safety, hygiene and sanitation standards are met.
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
To acquire position in this field of industry where I can develop and practice good communication skills, to be able to maximize my knowledge on proper dealing and interacting with people, and where I could utilize my skills and make me a better and effective person.
The document outlines the hierarchy and roles within a professional kitchen brigade system. At the top is the Chef de Cuisine who oversees all kitchen operations. Below the Chef de Cuisine are the Sous Chef and Chef de Partie who help manage specific stations. These stations include positions like Saucier, Rotisseur, Poissionier who focus on specific cooking tasks. The brigade also includes front of house roles to manage service, dining areas and customers.
Gary Mercado is a 44-year-old chef from the Philippines with over 15 years of culinary experience as a head chef and chef at several 4-5 star hotels and restaurants in Australia, Philippines, Saudi Arabia, and Turks and Caicos. He has a bachelor's degree in electronics engineering and certificates in culinary arts, and seeks a rewarding career utilizing his expertise in international cuisines, cost control, and staff management. His objective is to create magnificent dishes and share his culinary knowledge and expertise in a professional environment.
This document outlines the course details for a Food Production course. The course introduces technical and practical aspects of quantity food production in catering services like railway, outdoor, and airline catering. The course objectives are to provide knowledge of quantity food production, the role of executive chefs in menu planning and food costing, and an understanding of standard recipes. Assignments include menu planning for events of 100 people with costing and indent planning for a hospital. Presentation topics cover equipment, institutional catering, stores, and purchasing systems.
This document contains a resume and cover letter from Roneil B. Sanchez. It outlines his objective of developing communication and customer service skills. It then lists his previous work experience, including positions as a chef cook, assistant chef, service attendant, pool attendant, waiter, valet driver, and caregiver in Macau and the Philippines between 2008-2016. For each role, it provides details of job responsibilities and qualifications. The document demonstrates Sanchez's experience in food preparation and customer service roles across several industries.
1. The document discusses the organization and structure of commercial kitchens. It covers topics like brigade systems, positions and responsibilities, personal hygiene, and food safety.
2. Common positions in a kitchen brigade include the executive chef, sous chef, station chefs like saucier and garde manger, and various levels of cooks and assistants. Modern kitchens have more varied structures.
3. Food safety is paramount. Proper temperature control, cross-contamination prevention, and hygienic food handling and preparation are essential to avoid foodborne illness. Worker safety through practices like careful knife use is also covered.
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
This document outlines food service management policies and procedures for military catering. It discusses topics such as staff management, batch cooking, weekend catering, duty meals, servery organization, waste management, food service styles, and function catering. The key responsibilities are ensuring food is ordered, produced, and served according to standard procedures and that staff are properly supervised at all times.
The document contains job descriptions for various roles in catering operations. It describes the following:
1. An Operations Manager who oversees multiple catering locations and ensures quality service and compliance with budgets and contracts.
2. An Administration Manager who manages administration staff and ensures personnel policies and procedures are followed.
3. A QAQC Manager who ensures food safety and hygiene standards are met across locations.
The document provides detailed responsibilities and requirements for each role.
Jane Dimeski is a student studying for a Certificate III in Commercial Cookery in Melbourne, Australia. She has over 15 years of experience as a chef and head chef in Macedonia and Afghanistan, working in hotels, restaurants, and for coalition forces providing food services. She is proficient in English, Macedonian, Bulgarian, Serbian, and Croatian. Her work experience demonstrates an ability to plan menus, oversee food preparation according to safety standards, train kitchen staff, and ensure high quality food service.
Dushan Petrovikj is seeking a position that allows him to use his skills and experience in a friendly and safe environment. He has over 10 years of experience as a cook and food service specialist for restaurants and US contracting companies in Macedonia, Afghanistan, and Iraq. His experience includes supervising kitchen staff, ensuring food safety and quality standards, and inventory management. He is trained to work well in teams and different environments.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
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.
The document outlines the classical kitchen brigade system introduced by Chef Auguste Escoffier, with the following key points:
1. The system established a strict hierarchy in professional kitchens similar to a military structure, with different sections like pastry and butchery each led by a head.
2. It defined distinct roles for kitchen staff from the executive chef down to apprentices, with chefs de partie overseeing specific dishes and stations.
3. While the exact requirements have changed, modern kitchens still utilize an organizational structure and define responsibilities for different roles from executive chef to commis.
Kjell Charles Ogle is a South African national with over 15 years of experience in hotel and hospitality management. He currently holds the position of Executive Chef at Protea Hotel Waterfront Richards Bay, where his responsibilities include managing the entire kitchen operation, menu planning, staff supervision, and ensuring food quality and safety standards. Previously, he has held several leadership roles such as Head Chef, Sous Chef, and Procurement Manager at various Protea Hotel locations. He also has experience as a Culinary Arts lecturer at the International Hotel School. Kjell holds qualifications in Hotel and Lodging from the American Hotel and Lodging Association and has received additional culinary training from the Christina Martin School of Food & Wine.
Placid Gomes is a senior management professional with nearly 3 decades of experience in catering management, food and beverage operations, and client servicing in the hospitality industry. He has extensive experience overseeing large-scale catering operations, including managing a team that served 25,000 personnel as Camp Catering Manager for JGC in Qatar. Gomes has expertise in areas such as kitchen management, menu planning, budgeting and cost control, and ensuring food safety and quality standards. He aims to work for an excellent establishment where he can utilize his expertise and experience in Indian cuisine.
This document provides an overview of kitchen hierarchy and job responsibilities in commercial kitchens. It begins with acknowledging those who helped create the presentation. It then outlines the table of contents, which includes topics like small, medium, and large kitchen hierarchies. Job responsibilities are described for various roles like executive chef, sous chef, and chef de partie. Coordination with other hotel departments is also discussed. Overall, the document serves to explain the organizational structure and division of labor within commercial kitchens.
This document provides information on the organization and layout of professional kitchens, including:
- It describes the six main components of commercial kitchens: clean/wash, food preparation, cooking, storage, service, and delivery areas.
- It outlines a typical kitchen organizational chart, including positions like executive chef, sous chef, chef de partie for different stations, and support roles.
- It provides details on the duties and responsibilities of different positions in the kitchen brigade system, such as saucier, poissonier, rotisseur, and garde manger.
The candidate is seeking a position as a chef. He has over 6 years of experience in various kitchen roles in hotels in Malaysia, Saudi Arabia, and Pakistan. His skills include menu planning, recipe development, and experience with international cuisines. He is proficient in English, Urdu, and Punjabi and aims to develop and share new culinary concepts while ensuring safety, hygiene and sanitation standards are met.
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
To acquire position in this field of industry where I can develop and practice good communication skills, to be able to maximize my knowledge on proper dealing and interacting with people, and where I could utilize my skills and make me a better and effective person.
The document outlines the hierarchy and roles within a professional kitchen brigade system. At the top is the Chef de Cuisine who oversees all kitchen operations. Below the Chef de Cuisine are the Sous Chef and Chef de Partie who help manage specific stations. These stations include positions like Saucier, Rotisseur, Poissionier who focus on specific cooking tasks. The brigade also includes front of house roles to manage service, dining areas and customers.
Gary Mercado is a 44-year-old chef from the Philippines with over 15 years of culinary experience as a head chef and chef at several 4-5 star hotels and restaurants in Australia, Philippines, Saudi Arabia, and Turks and Caicos. He has a bachelor's degree in electronics engineering and certificates in culinary arts, and seeks a rewarding career utilizing his expertise in international cuisines, cost control, and staff management. His objective is to create magnificent dishes and share his culinary knowledge and expertise in a professional environment.
This document outlines the course details for a Food Production course. The course introduces technical and practical aspects of quantity food production in catering services like railway, outdoor, and airline catering. The course objectives are to provide knowledge of quantity food production, the role of executive chefs in menu planning and food costing, and an understanding of standard recipes. Assignments include menu planning for events of 100 people with costing and indent planning for a hospital. Presentation topics cover equipment, institutional catering, stores, and purchasing systems.
This document contains a resume and cover letter from Roneil B. Sanchez. It outlines his objective of developing communication and customer service skills. It then lists his previous work experience, including positions as a chef cook, assistant chef, service attendant, pool attendant, waiter, valet driver, and caregiver in Macau and the Philippines between 2008-2016. For each role, it provides details of job responsibilities and qualifications. The document demonstrates Sanchez's experience in food preparation and customer service roles across several industries.
1. The document discusses the organization and structure of commercial kitchens. It covers topics like brigade systems, positions and responsibilities, personal hygiene, and food safety.
2. Common positions in a kitchen brigade include the executive chef, sous chef, station chefs like saucier and garde manger, and various levels of cooks and assistants. Modern kitchens have more varied structures.
3. Food safety is paramount. Proper temperature control, cross-contamination prevention, and hygienic food handling and preparation are essential to avoid foodborne illness. Worker safety through practices like careful knife use is also covered.
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
This document outlines food service management policies and procedures for military catering. It discusses topics such as staff management, batch cooking, weekend catering, duty meals, servery organization, waste management, food service styles, and function catering. The key responsibilities are ensuring food is ordered, produced, and served according to standard procedures and that staff are properly supervised at all times.
The document contains job descriptions for various roles in catering operations. It describes the following:
1. An Operations Manager who oversees multiple catering locations and ensures quality service and compliance with budgets and contracts.
2. An Administration Manager who manages administration staff and ensures personnel policies and procedures are followed.
3. A QAQC Manager who ensures food safety and hygiene standards are met across locations.
The document provides detailed responsibilities and requirements for each role.
Jane Dimeski is a student studying for a Certificate III in Commercial Cookery in Melbourne, Australia. She has over 15 years of experience as a chef and head chef in Macedonia and Afghanistan, working in hotels, restaurants, and for coalition forces providing food services. She is proficient in English, Macedonian, Bulgarian, Serbian, and Croatian. Her work experience demonstrates an ability to plan menus, oversee food preparation according to safety standards, train kitchen staff, and ensure high quality food service.
Dushan Petrovikj is seeking a position that allows him to use his skills and experience in a friendly and safe environment. He has over 10 years of experience as a cook and food service specialist for restaurants and US contracting companies in Macedonia, Afghanistan, and Iraq. His experience includes supervising kitchen staff, ensuring food safety and quality standards, and inventory management. He is trained to work well in teams and different environments.
Yummy Delivery LLC aims to provide tasty, healthy, and fast food delivery to office workers in Ulaanbaatar, Mongolia. The company will take orders through their website and app and deliver a variety of European, Asian, and Mongolian foods. They plan to hire 30 employees across food production, delivery, IT, marketing, and finance departments. Key roles will include cooks to prepare meals and delivery drivers to deliver orders quickly. The company will provide training to new employees on food safety and skills through on-the-job guidance from experienced staff. Performance will be evaluated based on standards and relative to peers with rewards like monthly awards and bonuses based on company income.
Fazli Guta is seeking a position where he can utilize his training and experience. He has over 10 years of experience working in kitchens and restaurants, most recently as Kitchen Manager at a lounge bar in Ferizaj, Kosovo. Prior to that, he worked as a Kitchen Foreman and shift lead at a DFAC in Afghanistan. He has extensive experience preparing and cooking a variety of foods and possesses strong sanitation, safety, and customer service skills. He is fluent in Albanian, English, Turkish, and Serbian and has completed various food safety and computer training programs.
This document contains personal and career information for Fathi Emad Fathi Shehadeh. It summarizes his work experience over the past 5 years as a Demi Chef de Partie and Line Cook at luxury hotels in Jordan. It also lists his education, languages, contact information, career objective, and references.
Roneil B. Sanchez is a 28-year old Filipino man seeking a position in the hospitality industry such as chef cook, room attendant, bill attendant, or server. He has over 8 years of experience in various roles such as chef cook, assistant chef, service attendant, pool attendant, waiter, valet driver, and caregiver. He has a Bachelor's degree in Nursing from the University of Cordilleras in the Philippines.
Jeffery Giles is a retired Army Food Service Supervisor with 29 years of experience overseeing food preparation, cooking, and serving for soldiers and civilians. He has extensive experience planning menus, ordering supplies, and ensuring food safety standards. His career includes positions as a Food Service Specialist at Bagram Airfield in Afghanistan and as a Food Service Supervisor at Fort Hood in Texas. He is certified as a ServSafe Food Handler.
Yubin Liu (Sam) has over 7 years of experience as a chef. He has worked at several prestigious restaurants and hotels in Melbourne, including The Langham Hotel, Ichini Izakaya, RACV City Club, and Von's Restaurant & Bar. He has extensive expertise in food preparation techniques and cuisines from around the world. Sam also has proven leadership and training skills, with a focus on quality, safety, and cost containment. He holds several qualifications in commercial cookery and languages.
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.
3 FOOD and BEVERAGES SERVICES OVERVIIEW.pptxAnneSangster
The document provides an overview of the food and beverage services industry. It discusses key competencies such as preparing dining areas, taking orders, promoting products, and handling customer complaints. It also defines important terms, outlines the skills and duties of food attendants, and describes techniques like different types of table service, cleaning methods, and handling customer complaints. The overall document serves as a guide for food and beverage service training.
This document is a resume for Jannie Leggett-Foster that summarizes her experience working in food services for over 14 years, including roles as a food service supervisor, supervisor of inmate workers, and cook. She possesses strong organizational, communication, and leadership skills developed through supervising teams and managing food preparation operations. Her resume highlights her experience in scheduling, ordering, people management, and maintaining sanitation standards.
Emir Dapo has over 10 years of experience working in warehouses and dining facilities (DFACs) in Bosnia and Afghanistan. He has a range of skills including inventory management, food preparation, administrative tasks like documentation and reporting, and ensuring safety and sanitation standards are met. His most recent roles include working as a coordinator at a warehouse company in Bosnia from 2005 to 2008 and as a senior warehouseman from 2003 to 2005, where he oversaw daily operations and maintained organized inventories. Prior to that, he worked at two DFACs in Afghanistan from 2010 to 2012 and in 2010, where his responsibilities involved food production scheduling, documentation, and ensuring portion and temperature controls.
• 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
Mak Yat Meng is a Malaysian national seeking a challenging position utilizing his extensive culinary experience and skills. He has over 20 years of experience in various roles within the culinary industry, including positions as an Executive Chef, Sous Chef, and Demi Chef in Indonesia, Singapore, and Malaysia. He has strong skills in Chinese, Malaysian, Hong Kong, and Asian cuisines.
Hari Bahadur Wagle is an experienced chef seeking a new position. He has over 20 years of experience working in kitchens in Dubai, Singapore, and South Africa. His most recent role was as a Junior Sous Chef at a fine dining restaurant in Dubai from 2014 to present. He is skilled in Oriental, Continental, Indian, and European cuisines. Wagle aims to achieve high customer satisfaction and maintain professional standards in hospitality.
Welcome to my website, thank you for visiting. I started this website so that I can share my experiences of business with you, this is an opportunity to give a helping hand to any businessman or woman who is interested in setting up a business.
Many people want to have a good life and good money but could not, my plan is to help them with my experiences and expertise in restaurant, hotel, catering services and healthy food. This includes business management, industry business development, how to save your business and setting up your own personal business. Let me show you how to start the right way and the steps you need to become a professional businessman or woman from A to Z
Kayshon D Plowden provides contact information and an objective to utilize skills and continue education to help practices grow. Education includes a high school diploma from JP McCaskey High School and current enrollment at Indiana University of Pennsylvania. Work experience includes various food service, warehouse, and retail roles demonstrating customer service, food preparation and safety, order fulfillment, and inventory management skills.
Jasmine Allen has experience in clerical work, customer service, food preparation, and childcare. She has worked for Valley Community College, McDonald's, Veterans of Foreign Wars Post 1548, Flathead Lutheran Bible Camp, Busy Mooses Childcare, Subway, Safeway, and McDonald's in various roles such as crew trainer, cook, kitchen assistant, camp counselor, sandwich artist, and baker. She has additional skills in Microsoft Office, cash handling, general office work, cleaning, organization, and customer service.
Bill Westhoff is an experienced chef and kitchen manager seeking a position in the food service industry. He has over 25 years of experience, including extensive experience in the military and mining industries. He holds numerous qualifications in cookery, kitchen management, and health and safety. Westhoff is highly skilled and has experience overseeing large kitchen operations and teams. He demonstrates strong leadership abilities and is motivated to contribute his expertise to a company that values skilled personnel.
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.
1. MMRSRS. L. LIDIJAIDIJA GGOCHEVSKAOCHEVSKA
Objective To apply for job position within LOGCAP IV Mission with Fluor. To be given an opportunity to utilize my
knowledge and abilities as a Food Service Specialist. To become a valuable asset to my employer and
respected team member and to continue to acquire knowledge and experience.
PersonalInformation Date/ Place of Birth: 07 October 1969/ Tetovo, Macedonia
Marital Status: Married with two children
Education
- Secondary Medical School “Pancho Karagjozov” Skopje [1983 - 1987]
Course: Dental Assistant
Languages Speak Write Read
Macedonian Native Language
English Excellent ; Very Good ; Excellent ;
Serbian Excellent ; Excellent ; Excellent ;
Bulgarian Excellent ; Excellent ; Excellent ;
Croatian Excellent; Excellent; Excellent;
Workexperience
8 August, 2014 – 20 September, 2014 Fluor, Afghanistan, Camp
Shank
WAREHOUSE PERSON
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Responsibility over the equipment, fixtures and vehicles assigned to the warehouse
• Provides leadership to the warehouse section and manages all processes related to
storage, organization and cleanliness including the adjacent grounds
• Oversees the stocking of material, supplies and equipment received
• Monitors the issuing of material, supplies and equipment and ensures all documentation is
properly prepared, signed and distributed to valid end-users as necessary
• Supervises and trains subordinates in the proper operation of warehouse equipment, ensuring
all safety steps and precautions are adhered to
• Coordinates and oversees the delivery of material, supplies and equipment to various
destinations within the embassy compound
• Maintain and monitors the yard, ensuring all precautions are taken with regard to the
storage and handling of hazardous materials
• Seeks guidance and direction from the Safety Department
• Provide operator maintenance and inspection of warehouse equipment and vehicles as well
as maintain the warehouse area in a clean and orderly state
• Lead, train and mentor warehousemen and truck drivers assigned to the logistics warehouse
12 July, 2012- 7 August, 2014 Fluor, Afghanistan, Camp Phoenix
FOOD SERVICE SPECIALIST
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Under direct supervision of Food Service Specialist and/or Senior Food Service Specialist
performs a variety of tasks concerned with the food preparation,participates in hot and cold
food production such as, but not limited to:
Preparing complex menu items according to recipes.
ADDRESS: 29 Str. 11
1000 Skopje, Macedonia
CELL PHONE: +389(71)328595
E-MAIL: lidijagochevska@yahoo.com
2. Capable of baking,frying,braising,simmering,steaming,sautéing,as prescribed by recipes.
Prepare food and appropriate decoration/garnish for Special events staged in facility.
Assures temperatures are properly maintained;that hot food is served hot above 140 degrees
and cold food is served below 40 degrees,clean and sanitize equipment.
Trains Food Service Workers and indoctrinate new employees as required,Apply constant
attention to Safe Work Practices,immediately addressing and reporting any unsafe acts
witnessed,include those actions of Food Service Staff,individuals from other Fluor
organizations,vendors and/or subcontractors.
December, 2011- July 2012 Fluor, Afghanistan, Camp Phoenix
FOOD SERVICE Worker II
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Under direct supervision of Food Service Specialist and/or Senior Food Service Specialist
performs a variety of duties to assist with meal preparation and clean up in the DFAC such as,
but not limited to:
o Assist in the preparation nutritious meals in accordance with Army standards,
meal plans and recipes
o Under general supervision of Food Service Specialist prepare food and
appropriate decoration/garnish for Special Events staged in facility
o Sets-up serving lines and self-service items, serve food, garnish food items and
apply food protection measures.
o Prepare and bake simple pastries and rolls
o Clean and sanitize equipment
• May be required to supervise other workers including Afghan employees in various
production areas.
• Follows all instruction and completes tasks as directed by Cook or Senior Food Service
Specialist.
• Assure compliance with all Fluor Policies and Procedures and the DFAC PWS, DTG to include
but not limited to:
o Technical Bulletin Medical (TB MED) 530
o The Army Food Program (AR) 30-22
o Department of Army Pamphlet (DA PAM) 30-22
o Twenty-one (21) or Twenty-Eight (28) Day Continuity of Operations
(CONOPS) Menu
o Technical Manual (TM) 10-412 Armed Forces Recipe Cards
• Assure that the highest sanitation standards are maintained.
• Assure appropriate and required levels of approval are obtained for all actions.
• Review the Job Safety Analysis (JSA) and check all food production equipment for safe and
proper operation; Report and follow up on equipment requiring maintenance or replacement.
• Participate in and sign Safety Task Assignment (STA) training at the start of each shift or prior
to starting a new task to include safety, security, hygiene and sanitation topics.
• Assure appropriate PPE is worn when operating equipment or handling potentially hazardous
chemicals.
• Apply constant attention to Safe Work Practices, immediately addressing and reporting any
unsafe acts witnessed, include those actions of Food Service Staff, individuals from other Fluor
organizations, vendors and/or subcontractors.
• Attends meetings and completes projects as assigned.
• Communicates verbally to Food Service Specialist status, issues, concerns, and observations.
• Escorts and properly supervise Afghan Employees (AE).
• Provide Management support and relief as assigned; may assume Food Service Worker duties
with guidance in his or her absence if assigned.
• Assume Food Service Specialist duties in his or her absence if assigned, for a limited time.
• Performs any other duties assigned by Supervisor or Food Service Specialist, Senior.
3. 2010 -2011 Fluor, Afghanistan, Camp Phoenix
FOOD SERVICE Worker
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Making coffee, tea, and other beverages.
• Setting-up serving lines and self-service items, serving food, garnishing food items and
applying food protection measures.
• Washing, peeling, scraping, and cutting vegetables and fruits.
• Preparing food and appropriate decoration/garnish daily and for Special Events staged in
facility.
• Preparing limited and/or repetitious menu items according to recipes with supervision i.e.
salads, heat precooked foods, short order items, cook on grill, etc.
• Assuring temperatures are properly maintained; that hot food is served hot above 140
degrees and cold food is served cold below 40 degrees.
• Cleaning kitchen equipment, pots and pans, counters, and tables, clean and sanitize
equipment.
• Assuring compliance with all Fluor Policies and Procedures and the DFAC
PWS, DTG to include but not limited to:
o Technical Bulletin Medical (TB MED) 530
o The Army Food Program (AR) 30-22
o Department of Army Pamphlet (DA PAM) 30-22
o Twenty-Eight (28) Day Continuity Operations (CONOPS)
o Technical Manual (TM) 10-412 Armed Forces Recipe Cards
• Training other Food Service Workers and indoctrinating new employees as required.
• Performing cook’s duties during short staff.
1990 – 1993 Restaurant “DVA PARTNERA” Skopje
COOK/ FOOD SERVICE SPECIALIST
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Independently prepared large quantities of fast food such as steak, ribs, cutlets, hamburgers,
eggs, salads, and similar to that, especially preparing various types of bread.
• Check-up of food whether it is prepared correctly and served in portions as it should be.
• Cleaned kitchen inventory and equipment including: pots and pans, plates, plastic and metal
trays and shelves.
• Portioned, wrapped the food and placed it directly on plates for service to patrons.
• Placed food trays over food warmers for immediate service and stored them in refrigerated
storage cabinets.
• Informed supervisors when supplies are getting low or equipment is not working properly.
• Washed, peeled and cut various foods, fruit and vegetables to prepare it for cooking or
serving.
• Received and stored food supplies, equipment, and utensils in refrigerators, cupboards, and
other storage areas.
• Stocked cupboards and refrigerators, and tended salad bars and buffet meals.
• Prepared and served a variety of beverages such as coffee, tea, and soft drinks.
• Carried food supplies, equipment, and utensils to and from storage and work areas.
• Made special dressings and sauces as condiments for sandwiches.
• Use manual and electric appliances to clean, peel, slice, and trim foods.
1996 – 2006 Restaurant-Hotel Holiday Inn, Skopje
COOK/ FOOD SERVICE SPECIALIST
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Cleaning work areas, equipment, utensils, dishes, and silverware.
• Store food in designated containers and storage areas to prevent spoilage.
• Preparing a variety of foods according to customers' orders or supervisors' instructions,
following approved procedures.
• Packing the food for carry on and serve food to customers, portioning and wrapping the food,
place it directly on plates for service to patrons.
• Placing food trays over food warmers for immediate service, storing the food in refrigerated
storage cabinets.
• Inform supervisors when supplies are getting low or equipment is not working properly, weigh
or measure ingredients, assisting the cooks and kitchen staff with various tasks as needed, and
provide cook with needed items.
• Washing, peeling and cutting various foods to prepare for cooking or serving, receiving and
4. storing foe supplies, equipment, and utensils in refrigerators, cupboards, and other storage
areas, stocking cupboards and refrigerators, and tend salad bars and buffet meals.
• Removing trash and clean kitchen garbage containers.
• Preparing and serving a variety of beverages such as coffee, tea, and soft drinks.
• Carrying food supplies, equipment, and utensils to and from storage and work areas.
• Decoration and making special dressings and sauces as condiments for sandwiches.
• Scraping leftovers from dishes into garbage containers, using manual and electrical appliances
to clean, peel, slice, and trim foods, tires and strain soups and sauces.
• Also I worked on keeping records of the quantities of food used, dishes loads, glasses, and
tableware into dishwashing machines, butchering and clean fowl, fish, poultry, and shellfish to
prepare for cooking or serving, cutting, slicing and grinding meat, poultry, and seafood to
prepare for cooking, assembly lines.
• Adding cutlery, napkins, food, and other items to cafeterias at the restaurant.
• Mixing ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
OtherSkills
Computers: Windows XP, Microsoft Word, Internet, B Category Driving License
Characteristics
Responsible, Flexible, Honest, Pays attention to details, Willing to work in multiethnic environment,
Team player, Self-disciplined and able to balance variety of tasks.
Certificates of my previous employers available upon request.
Below in this CW I uploaded my recommendation letters and others certificates , so I
hope that they will help me to get the job which I’m applying for.