Shaji George is seeking a position that utilizes his skills and experience in food production and catering. He has over 10 years of experience working in kitchens and restaurants in India, the Middle East, and the United States. His resume details his educational background in hospitality and culinary arts as well as his work history managing food production and maintaining quality and hygiene standards.

1. RESUME
SHAJI GEORGE
Flat no.2
Al Manakh, Near Al Manakh Park,
Behind Indian Association,
Sharjah.
Phone No. :0554127643 (Mobile)
065613940 (Home)
Email :ssg331@gmail.com
CAREER OBJECTIVE:
To be a part of esteemed organization, to work hard and to put my skill and effort with a
forward look of having a challenging carrier in the same.
EDUCATIONAL QUALIFICATION:
 S.S.C. from Maharashtra Board of Secondary Education Nagpur.
 H.S.S.C. from Maharashtra Board of Higher Secondary Education Nagpur.
 B.Com. from Nagpur University.
PROFESSIONAL QUALIFICATION:
Diploma in Professional Cookery from Kohinoor College of Hotel Management, Mumbai.
WORK EXPERIENCE
Presently working with Alpha flight kitchen and catering services LLC since 4th
April 2013
till date as Sr.C.D.P.
Initializing and implementing the policies as per the instructions of my Production
manager.
Motivating the staff.

2. Following standard recipes and maintain the quality of food.
Controlling wastage.
Attending meetings.
Worked with The City Centre Hotel as C.D.P.Muscat since 26th
September 2012 to 25th
September 2013.
Worked with Leylaty Group of Restaurants And Ball Rooms,Jeddah (Saudi Arabai)in F&B
Production from 26th
October 2009 to 26th
October 2011.
 Preparing mis-en-place.
 Preparing orders.
 Checking day to day stock.
 Maintaining hygiene.
 Using standard recipe
 Maintaining food quality.
 Controlling wastage.
 Receving and checking the raw materials supplied to the kitchen as directed by the
Executive Chef.
 Checking K.O.T. and executing the orders promptly.
Knowledge and worked on Lebanese cuisine in F&B Production in Saudi Arabia.
Making and assisting chef in exotic traditional dishes like:
hommos,hommosbeiruty,moutabbal,babaghannouj,stuffed vine
leaves,moussakaa,moujaddara,moudardara,mohamara,tajensauce,awarma,makanek,soujok,c
hicken liver with grenadine sauce,chicken wing provencal,falafel,cheeserekakat,vine leaves
and marrows,syadiehsauce,harrabeirutieh,harratraboulsieh, bemiya, lubiya,etc
Worked with The HERTAGE 2001, Nagpur as C.D.P.inF&Bproductionfrom August 2008 to
September 2009.

3.  Maintaining hygiene in kitchen and workplace.
 Maintaining food quality by using standard recipe.
 Checking the quality of food.
 Checking stores and requirements of departments.
 Reducing wastage.
 Checking the quality of raw materials suppliedto the kitchen and receiving it.
Three months training for Cruise Liners from 27/07/07 to 27/09/07 in F & B Production
with IACT & CA, Hyderabad.
 Preparing mis-en-place.
 Taking out orders.
 Hygiene of kitchen.
 Assisting chef in the kitchen for preparing various dishes.
 Checking the requirements of my department.
Worked in U.S.A.as Asst.Cook from November 2007 to June 2008
 Preparing mis-en-place.
 Taking out orders.
 Assisting chef in day to day activities.
 Hygiene of kitchen and making sure it is up to HACCP standards.
 Checking the requirements of my department.
Done Certified Safety Courses From Indian Naval Academy, Mumbai.
Knowledge of HACCP(Hazard Analysis Critical Control Point),USPH(United States Public
Health) which is certified by P&O Cruise Liners & Princess Cruise liners USA
 Using standard recipe.
 Maintaining food quality.
 Controlling wastage.
 Maintain the temperatures of various dishes.
 Knowledge of danger zone.
 Maintaining hygiene in kitchen & other places.
Worked with Tuli International, Nagpur as K.O.T. from 21/11/06 to 21/07/07 which
included the following activities:

4.  Preparing mis-en-place.
 Taking care and preparing orders.
 Checking day to day stock.
 Maintaining hygiene.
 Checking K.O.T. and taking out orders promptly
Worked with The Pride Group of Hotels, Nagpur as a Kitchen Trainee from 17/05/06 to
15/11/06 in F & B Production which included the following:
 Preparing misen-place.
 Assisting Chef in daily activities.
 Checking store and reporting to the Chef in charge.
 Maintaining cleanliness in kitchen and surrounding areas.
Personal Information
Father’s Name : Mr. PO George
Date of Birth : 30th
March 1982
Sex : Male
Nationality : Indian
Marital Status : Married
Languages Known : Hindi, English, Marathi& Malayalam
Passport Details: No.K3751020
Issue Date – 02/04/2012
Expire Date – 01/04/2022
Declaration
I hereby declare that all the details furnished above are true to the best of my knowledge and
if found false I am wholly responsible.
Reference:
Executive Chef PiereHajjar,
Bubbles and Byblos restaurant,
Jeddah,

5. Saudi Arabia,
Phone: +966504337798
Chef BijiKoshy,
Flat No. 02, Sanchayani,
Prestige, Swalambi Nagar,
Nagpur.
Phone: 0712 – 2294925
Mr. Baby Idicheria,
PA to Dy Commandant,
Kamptee
Ph. No. 09422125040
Place:
Date: (Shaji George)