Prasad 
Cook
Experience: 5-6 years
Education: Bachelor's degree
Location: Chennai, India
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OBJECTIVES    
Intending occupations:
Cook
I have 5 years of Successful experience in Continental, Mexican, Italian, American, Caribbean, Mongolian and Indian cusine

Presently employed with Carnival cruise US as Demi chef de partie

My culinary strengths are hot & cold starter, Main Courses, international soups, sauces, Salads, pasta, pizza, risotto, roast , grilling , vegetable dishes ,and can prepare all kinds of Breakfast, Sandwiches, good at roasting, grilling delicate sea food, poultry and all kinds of Meats
I am very good in sections like hot & Cold Kitchen, live counter, and show kitchen,
I have the ability to handle 5 different sections like.
Roast cook , sauce cook , veg cook , fish cook , functional cook and few delicacies are , Prime Rib , Roast duck , Corn feeded young chicken , Beef A’jus , Curry Bula’c , Marshala Wine Sauce , Herb baken mushroom polanta , Mexican chilly with red rice , vegetable lazanaia , Butter fried grooper , Pan Scherd Telapia , Oriental crab cake ,
Vegetable tart chicken wings with hot garlic sauce, beef buridious and many more international dishes

Basic knowledge of butchery, desacle fish, divided it into different potions, trimming the beef tender line into different potion of Filet minions
And can prepare all kinds of meats, poultry, sea food institutional style by Roasting, Stewing and baking, and prepare fresh vegetable dishes with balanced flavors that coordinate with meat dishes.

I also posses good knowledge of international herbs and spices, cooking temperature, controlling food wastage and food cost, bulk cooking.

Skilled in all kitchen equipments and cooking techniques, and strictly follow hygiene according to International standards
(Full-time)
Summary:
I am good at teaching new joiner, repairing duty roaster, take classes for Hygiene and food safety, handle the equipments, Stocking, food ordering for the operations and making food cost.

I completed my Diploma in hotel management and catering technology from India.
I am a friendly, helpful in nature, Creative, hard worker, flexible person, can work on any shifts and any kind of environments and can take the pressure associated with the job.
I am sure that I would prove to be an important and contributing asset to the Organization.
WORK EXPERIENCE  
FromToJob TitleEmployer NameCountryDescription
12/2006PresentCommisCarnival Cruise LineUSAWorking in the main galley operation for dinner, along with forty cooks Working in sections like Roast cookVeg Cook, Fish cook, function cook. Making duty arrangement for all sections. Check on food cost and hygiene.
10/200512/2006Commis IThe Leela PalaceIndiaWorked in the display kitchen to prepare in front of the guests. Worked in the cold section, sandwich and salads. Pizza chef for thin crust pizza Preparing for afternoon buffet Preparing four types of items for dinner like seafood night, French night, medditeranian night and Mexican night
12/200310/2005Commis IIITC Park SheratonIndiaWorled in continental kitchen Worked in the main kitchen for lunch and dinner. Worked in display kitchen Specialized in Italian pasta and pizza
EDUCATION    
FromToEducationArea(s) of StudyUniversityCollegeCountry
06/2007PresentBachelor's degreeBusiness Administration, open university ,as a correspondence degree via emailTamil Nadu Open UniversityIndia
06/200207/2003Non-university certificate/diplomaHotel Management and CateringMinistry of Small Scale IndustriesIndia
LANGUAGE SKILLS    
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
French Not At All Not At All Not At All Not At All
Hindi-Urdu Fluent Functional
Tamil Fluent Fluent Fluent Fluent
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