ANURAG MALIK
Regina,SK
Summary
To pursue a challenging & satisfying career in hotel industry and to be a part of progressive organization that gives me a part of scope to enhance my knowledge & skills.
Overview
11
11
years of professional experience
Work History
Assistant Cook(NOC 6242/6322)
Denny Restaurant
11.2023 - Current
- Present food to servers in a timely manner while maintaining a very high quality product for the customer.
- Maintains food safety and follows food safe procedures.
- Adheres to recipes,portion sizes,and plate presentation to meet the Brand Standards.
- Cook complete meals for breakfast,lunch,dinner.
- Receive and store inventory and maintain records of food,supplies and equipment.
- Work with specialized cooking equipment.
- Clean the kitchen and inspect kitchen and food service areas.
Assistant Cook(NOC 6242/6322)
Dennys Restraunt
03.2022 - 11.2023
- Presents food to servers in a timely manner while maintaining a very high quality product for the customer
- Maintains food safety and follows food safe procedures
- Adheres to recipes, portion sizes, and plate presentation to meet the Brand Standards
- Cook complete meals for breakfast, lunch and dinner
- Receive and store inventory and maintain records of foods, supplies and equipment
- Work with specialized cooking equipment
- Clean the kitchen and inspect kitchen and food service areas.
CHEF DE PARTIE
RADISSON BLU HOTEL PASCHIM VIHAR, NEW DELHI
11.2019 - 02.2022
- Directly report to the sous chef
- Organized and coordinated the operations, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the Organization's relevant policies and procedures
- Measure dish ingredients & portion size accurately
- Helped in training of new team members in understanding the operation of the outlet
- Controlling wastage & pilferages & maintain cleanliness as per the HACCP standards & specification.
CHEF DE PARTIE
CARNIVAL CRUISE LINE, MIAMI, FLORIDA-USA
08.2015 - 09.2019
- Worked initially at various kitchen like, main galley-centre, gardemanger, appetizer, crew galley, vegetable preparation to get along with the work environment prevails at cruise ship for certain period of time, thus preparing mise-en-place & production & providing sufficient back up for the line, controlling wastage & pilferage
- Measure dish ingredients & portion size accurately
- Helped in training of new team members in understanding the operation of the outlet
- Ensured timely service & sanitation of cooking equipment maintained cleanliness & health standards in the working station when the food is prepared
- Controlling wastage & pilferages & maintain cleanliness as per the Haccp standards & specification
- To carry out daily & weekly procedures, including temperatures' checks, food labeling & dating & storage
- Coordinates' daily tasks with the Cdp chef
- Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the restaurant.
COMMI 2
HILTON GARDEN INN HOTEL GURGAON (HARAYANA)
10.2014 - 06.2015
- Organized and coordinated the operations, aiming to provide high quality meals in the most cost efficient manner, and in accordance with the Organization's relevant policies and procedures
- Assisting the head chef in daily operations & work
- Making the dishes for the parties and also taking care of live action stations like Pasta station, live cooking of fish and chicken
- Preparing the daily mise-en-place & food production in different section of the kitchen.
COMMI 3
RADISSON BLU HOTEL GREATER NOIDA (UP)
09.2013 - 10.2014
- Report to the head chef
- Preparing the daily mise-en-place & food preparation
- Work according to the instruction of supervisor
- Taking care of the pasta station, pizza station, burgers, sandwiches etc.
Education
IHM MEERUT COLLEGE
Skills
- Ability to work under pressure & busy environment
- Natural flair and ability to work on own initiative or as a part of team
- Sound knowledge of United States Public Health (USPH) standards & procedures
- Food and Beverage Production
- Food Preparation
Accomplishments
- Participated in Food & Beverage Department for 'THE GATEWAY HOTEL', AGRA.
- Participation in chef competition at college level in 2012 & 2011.
Languages
English
Hindi
Personal Information
- Specialization: Food and Beverage Production
- Passport Number: Y6765248
- Father's Name: MR. DINESH PAL MALIK
- Date of Birth: 12/01/91
- Gender: Male
- Marital Status: Married
Hobbies and Interests
Playing cricket
Training
06/06/11, 10/15/11, Successfully completed training in 'TAJ PALACE HOTEL', New Delhi in all aspects of hospitality.
Timeline
Assistant Cook(NOC 6242/6322)
Denny Restaurant
11.2023 - Current
Assistant Cook(NOC 6242/6322)
Dennys Restraunt
03.2022 - 11.2023
CHEF DE PARTIE
RADISSON BLU HOTEL PASCHIM VIHAR, NEW DELHI
11.2019 - 02.2022
CHEF DE PARTIE
CARNIVAL CRUISE LINE, MIAMI, FLORIDA-USA
08.2015 - 09.2019
COMMI 2
HILTON GARDEN INN HOTEL GURGAON (HARAYANA)
10.2014 - 06.2015
COMMI 3
RADISSON BLU HOTEL GREATER NOIDA (UP)
09.2013 - 10.2014
IHM MEERUT COLLEGE
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