Cooking Methods

• Knowledge in varieties of inflight kitchen hot and cold items.

• Banquet Operations

• Implementing Recipes

• Food Preparation

• Presentation Food

• Safety

• Special Diets PROFESIONAL CERTIFICATES:

• Level 2 Food Safety Certificate

• Basic Fire Safety Management

• Safe Manual Handling

• Self-Motivated

• Punctuality

• Assisting Chef de parties and Sous Chefs in various tasks.

• Cutting red meat, Poultry and seafood items into portions according to specifications.

• Creating dishes for clients with special dietary or cultural needs.

• Making sure that all items produced is up to five-star quality and health and safety standard.

• Following HACCFP and hygiene in every task.

• Operating various kinds of meat processing machinery.

• Adjusting to any situations

• Best Co-operation with superiors and colleagues

• Good adaptability of working atmosphere under extensive pressure

• Positive thinking

• Hard work DECLARATION I hereby certified that the above statements are true and correct with all my knowledge and belief. SUBBROTO SARKAR