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Sachindas Sachindas
chef de partie @ kayra
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Sachindas Sachindas

chef de partie @ kayra
with 7+ years of international and national experience. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Kayra
Logo of the organization.
Kerala University, Thiruvananthapuram
Kuala Lumpur, Malaysia
Malaysia

CV Pilihan

Diunggah pada 6 Jul 2024

Latar Belakang Profesional

  • Status sekarang
    Sudah bekerja
  • Profesi
    Pembuat Roti / Kue
    Food Processing Development
    Penata Makanan
  • Bidang
    Hotel
    Waktu Luang
    Pariwisata
  • Pengalaman Kerja
    6-10 tahun (relevan 6-10 tahun)
  • Management
    Saya berpengalaman mengelola 15+ orang
  • Skil
    Word
  • Bahasa
    English
    Fasih
  • Pendidikan tertinggi
    Sarjana

Preferensi pencarian kerja

  • Status sekarang
  • Jenis pekerjaan yang diinginkan
    Full-time
    Tidak tertarik bekerja jarak jauh
  • Jabatan pekerjaan yang diinginkan
    Chef de partie
  • Lokasi pekerjaan yang diinginkan
  • Bekerja lepas

Pengalaman Kerja

chef de partie

Kayra
Full-time
02/2022 - Sekarang
Malaysia
• Prepare menus in collaboration with colleagues • Ensure adequacy of supplies at the cooking stations • Prepare ingredients that should be frequently available (vegetables, spices etc.) • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes • Put effort in optimizing the cooking process with attention to speed and quality • Enforce strict health and hygiene standards • Help to maintain a climate of smooth and friendly cooperation

chef de partie

04/2021 - 02/2022
11 mos
Kochi, Ernākulam, Kerala, India
managing kitchen inventory • collaborating with other chefs in the food service establishment • handling special orders that require exceptional skills • overseeing other chefs • helping the head chef in modifying recipes to create new dishes • teaching cooks new skills • determining the costs of dishes • monitoring health and hygiene standards in the kitchen • measuring, chopping, butchering and weighing ingredients
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commi 1

KTDC mascot Hotel
Full-time
08/2018 - 01/2021
2 yrs 6 mos
Thiruvananthapuram, Kerala, India
Accurately measuring meal ingredients for the Chef de Partie. • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. • Preparing basic salads and sauces as directed by the Chef de Partie. • Receiving deliveries and verifying that all ordered items have been delivered and are of good quality . • Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies. • Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers. • Performing basic cleaning duties and ensuring that workstations are properly sanitized . • Plating and presenting meal items as per the Chef de Partie’s instructions.

Edukasi

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Lainnya
b.com
2015 - 2018
Deskripsi
I learned basic food and beverage.
Diploma
commerce
2013 - 2015