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other interests include heavy metal and progressive rock music, Japanese anime, time-travel science fiction such as Dr. Who, and working-class poetry including the work of Morris Rosenfeld. Mr. Chinich is also an avid soccer player who played competitively from age 4 to age 16. Providence, RI, US Experience Oct 23,Present Healthcare Analyst Faulkner Consulting Group Oct 1,October 2019 Customer Service Representative Automated Health Systems May 1,Aug 1, 2016 Preparation Foods Employee Whole Foods Education Sep 1,Apr 1, 2014 MA Boston University Political Science BA Rutgers University Political Science/Philosophy

vegetables, using the tandoor oven. Monitor and maintain the temperature of the tandoor oven, adjusting as necessary to achieve desired cooking results. Ensure that all tandoori dishes are prepared and presented according to established standards and recipes. Collaborate with other members of the kitchen team to coordinate food preparation and ensure timely service. EducationSBPG NATH IC MANIKA CHOCK BHINGA SARASWATI 6 Proven experience as a Tandoori Chef or similar role, preferably in a high-volume restaurant setting. In-depth knowledge of Indian cuisine, particularly tandoori cooking techniques and spices. Strong culinary skills, including marinating

coffee grinding and brewing equipment, accessories, and supplies; preparing and serving a variety of coffee drinks. JOB Duties: 1.Greeting customers upon arrival in our restaurant and filling water glasses. 2.Taking orders and Counter 3.Doing Bar (Drink, Coffee ,cocktail ,Mocktail ) 4.Preparing food Cleaning the food preparation area 5.Taking function event and contact with customers 6.Managed Inventory, arrange the order. 7.Training new employee. 經歷三 ， 業務助理／Asmon Technology Co., Ltd. 2012／05～2014／05 定期報告

. • Be conversant with resort fire and safety procedure. • Notify your superior or manager immediately of hazards, injuries or equipment damage/breakage assistance needed. • To assist and perform any other duties as directed by your outlet manager and F&B manager. • Total knowledge and understanding of Food preparation standard and procedure. Good command of beverage knowledge. Well know the beverage service • Ensure guest needs and reasonable requests are met • Seek opportunities to continually improve guest service • Be familiar with service facilities provided in the hotel. • Including names of other restaurant and bars and

Cochineal standards • Train new kitchen staff on prepping, cooking techniques, station set up and end of shift cleaning procedures • Assure in the absence of the executive chef that the kitchen is run in a disciplined and orderly manner that is respectful of staff, owners and customers • Assure that hygiene and food safety standards are met in all stages of food preparation • Make sure that all kitchen equipment is in good condition and signal any malfunction before it affects the ability of the kitchen to function properly • Monthly food & product inventory – counting and recording all use-able products in collaboration with

FebruaryPresent Acted as head chef when required to maintain continuity of service and quality. Mentored kitchen staff to prepare each for demanding roles. Maintained well-organized mise en place to keep work consistent. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Planned and directed high-volume food preparation in fast-paced environment. Demi Chef de Partie • Miyako JuneJanuary 2021 Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques. Assisted with development of new menu items

Mohammed Ashal creative Chef with more than three years of experience overseeing kitchen activity, ensuring the usage of proper food preparation techniques and training aspiring chefs Kerala, India http://Www.Ashal198.in.com Work Experience Marriott Internship Kochi Marriott hotel JanuaryFebruary 2020 Ernakulam,kerala Marriott international hotel internship completed in the culinary department From 10th January 2019 to 05 th Februarytrained 5 traine staffs to improve kitchen operation. IET raviz hotel the raviz Calicut SeptemberJanuary 2019 Kozhikode, Kerala Industrial exposure taining in the kitchen,housekeeping & front office department from 01st September 2018 to 22nd