LIGIN K GEORGE

• As a can-do person, I will be able to hit the ground running and is confident that I will be able to exceed any employer and customer.
• Well-experienced with working on a team and churning out orders on my own when the situation requires it.
• Back-ground in ordering supplies and keeping well-organized records to make sure the restaurant doesn’t waste money and to better ensure we don’t run out of product when we need it most.
• Overseeing general kitchen activities, staff supervision
• To ensure minimum kitchen wastage.
• Gastronomica-me

• As a Commi chef I had enough exposure into American/Italian cuisine. Well verse with steaks grills burgers pastas, pizzas salads and desserts etc.
• Should be an expert in grill must have enough exposure in range cooking and should be familiar using char broilers oven and fryers.
• Gastronomica-me

• Preparing, cooking and presenting high quality dishes within the specialty section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Work according to established health and safety guideline.
• Worked on several orders at once, often alone, during breakfast and night shift.

• Under the supervision of Executive Chef, manages the operations of the kitchen.
• Attending seminars and training courses assigned by the Ex-Chef, Acknowledges and screens daily work schedule.
• Maintaining grooming standard for all personnel.
• Maintaining Kitchen operations in HACCP standards, detailed records of food complaints, food usage, and food waste.
• PIATTO RESTAURANT (ALFA Co)-CHEF

Fire Grill Italian restaurant -Saudi RIYADH (11/06/2013 to 01/06/2013)

> Under the supervision of Executive Chef, manages the operations of the kitchen.
* Attending seminars and training courses assigned by the Ex-Chef, Acknowledges and screens daily work schedule.
* Maintaining grooming standard for all personnel.
* Maintaining Kitchen operations in HACCP standards, detailed records of food complaints, food usage, and food waste

Voyage Personal Horizon Thiruvalla. (06/09/2011 To 07/03/2012)
First Trainee

• Assisting in the food preparation process
• Cooking and preparing elements of high-quality dishes
• Preparing vegetables, meats, and fish
• Assisting senior chefs
• Helping with deliveries and restocking
• Assisting with stock rotation, cleaning stations
• Contributing to maintaining the kitchen and food safety standards.

First Trainee
Hotel Blue Hills, Ootacamaund. (01/01/2011 to 30/06/2011)

• Assisting in the food preparation process
• Cooking and preparing elements of high-quality dishes
• Preparing vegetables, meats, and fish
• Assisting senior chefs
• Helping with deliveries and restocking
• Assisting with stock rotation, cleaning stations
• Contributing to maintaining the kitchen and food safety standards.