User talk:Chef pintu dewan

Culinary education[edit source | editbeta]

Chefs in training at chef school in Oxford, England Culinary education is available from many institutions offering diploma, associate, and bachelor degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Regardless of the education received, most professional kitchens follow the apprenticeship system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up.

The training period for a chef is generally four years as an apprentice. A newly qualified chef is advanced or more commonly a torquecommis-chef, consisting of first-year commis, second-year commis, and so on. The rate of pay is usually in accordance with the training status. Commis chefs, like all other chefs except the executive-chef, are placed in sections of the kitchen (e.g., the starter (appetizer) or entrée sections) under the guidance of a demi-chef de partie and are given relatively basic tasks. Ideally, over time, a commis will spend a certain period in each section of the kitchen to learn the basics. Unaided, a commis may work on the vegetable station of a kitchen.[7]

The usual formal training period for a chef is two to four years in catering college. They often spend the summer in work placements. In some cases this is modified to 'day-release' courses; a chef will work full-time in a kitchen as an apprentice and then would have allocated days off to attend catering college. These courses can last between one to three years.

my carrear
Culinary education[edit source | editbeta]

	APPALYING OF POSITION:  Sr. CHEF DE PARTY. for cold kitchen (salad section) and hot mizza ,grill section, preparation, menu planning, hygiene, kitchen manage… 	last montly basic selery: 	Carrier Objectives: Making myself significant part of the organization where I can utilize my knowledge and skills to achieve result for betterment of organization. SUMMARY:  Remarkably talented and professional  Chef with more than six years experience in preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other foodstuffs, including ordering supplies, pricing items on menu, and planning menu, and carving all fruits and vegetable. Culinary Skills / Knowledge a)	Certified Master Chef b)	Hiring and Training c)	Planning and Organizing a Carting d)	Roasting, cooking, Sautéing Skills e)	Meat Fabrication f)	Nutritional Cooking g)	Advanced Baking h)	Hygienic flow up (HACCP) SYSTEM 	Personal Details:

•	Date of Birth		:	3rd February 1987 •	Fathers Name	:	Late Laxman Dewan •	Mothers Name	:	Anima Dewan •	Language known	:	English, Hindi, Bengali,Arabic •	Marital Status	:	Unmarried •	Nationality		:	Indian •	High & Weight	:	172cm. & 75kg. •	Hobbies		:	Making food & beverage, Traveling •	Blood			:	B+ 	Education Qualification: 	Passed High Secondary education From West Bengal Council of High Secondary Education on the Year of 2005.(W.B.C.H.E) 	Passed Secondary Education From west Bengal board of secondary education (W.B.B.S.E.)on the Year of 2003.

	Professional Qualification: 3 years B.Sc.- catering science and hotel management. From School of Indian Hotel Management, Kalyani, West Bengal under Sikkim Manipal university     in India  On the year of 2006. Grade- A      75% marks 	I have knowle	Organization	:	 hotel Satyr Asoka Wright town, Jabalpur, madhapradesh, India. 	Contract details:	tel-0091 2415111/4005333 fax-0761-4016858 	E-mail:		hotelsatyaashoka@hotmail.com 	Designation	: Comme-2 kitchen F&B production. 	Duration     	:  24the march 2007 to 12th November 2007.

	Organization	:	 RADHA KRISHNA HOSPITALITY SERVICE PVT.LTD (R.K.H.S)pane, MAHARASTRA, India.

	Contract details:	tel-0091 020-32506217 fax-022-26320844 	E-mail:		WWW.rkhs.co.in 	Designation	: assistant baker F&B production. 	Duration     	:  November 2007 to April 2008. 	EMPLOEE ID NO- 1010359307

	Organization	:	 PIONEER HOSPITALITY SERVICE PVT LTD. MUMBAI, Maharashtra  India. 	Contract details:	 tel-0091 022 66916495/96 	E-mail:	              enquiry@blancandwhite.com 	Designation	: cook come caretaker, kitchen F&B production. 	Duration     	:  April 2008 to July 2008…. 	EMPLOEE ID NO- GSER104

	Organization	:	AL-KHARAFI GLOBAL (LEILA, NINO, JOHNN ROCKETS) (Worked with Leila in Kuwait , this chain group of restaurant from Lebanon ,Niño  and Johnny rockets-the original hamburger-origin from U.S.A, all the great restaurant under al-carafe global in Kuwait as a sr. cook,) 	Contract details:	 tel-00965 2280707/ FAX-00965 22280700 	E-mail:	              info@khaarafiglobal.com/ www.kharafiglobal.com 	Designation	: senior cook,   kitchen F&B production. 	Duration     	:  July 2008 to 10th December 2011. Kuwait. 	EMPLOEE ID NO- 1735. 		Organization	:ROYEL MOVENPICK CO. KUWAIT 	Contract details:	 tel-00965 1888800/ FAX-00965 2247078 	E-mail:	              royelmovenpick@hotmail.com 	Designation	:  chef de party,   kitchen F&B production. 	Duration     	:   December 2011 to june 15 2013.. 	EMPLOEE ID NO- 904.

	Job TRANING : 	Organization	:	 hotel Satyr Asoka Wright town, Jabalpur, madhapradesh, india. 	Contract details:	tel-0091 2415111/4005333 fax-0761-4016858 	E-mail:		hotelsatyaashoka@hotmail.com 	Designation	: 	job tranee. Comme-3 kitchen F&B production. 	Duration     	: 10the October 2006 to  10the march 2007. 	INDRASTRIAL TRANING : 	Organization	:	 hotel Sayaji, Indore,	 madhapradesh, India. 	Contract details:	tel-0091 500666/ fax-0731-5003131 	E-mail:		mail@sayajiindore.com 	Designation	: trainee kitchen F&B production, and service. 	Duration     	: 7the April 2006 to 7the October 2006. 	ACHIEVEMENTS i.	Best Employee of the year from Al-Kharafi global Leila restaurant on  the year of 2010. ii. For Best Suggestion, Special Certificate best hygienic practice from Al-Kharafi global Leila restaurant on the year of 2011. 	Total working expreance:   6 years 4 month…in hotels, catering, and restaurants……

DESCREPTION ABOUT THE FOOD AND COUSIN: which cousin experience that I got. Cousin: a.	continental, Italian. b.	Indian. c.	oriental, Arabian come Lebanese food. d.	American fast food. e.	bakery confectionary.

	Experience of the department: a)	Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. b)	Turn or stir foods to ensure even cooking. c)	Season and cook food according to recipes or personal judgment and experience. d)	Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. e)	Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. f)	Portion, arrange, and garnish food, and serve food to waiters or patrons. g)	Regulate temperature of ovens, broilers, grills, and roasters. h)	Substitute for or assist other cooks during emergencies or rush periods. i)	Bake, roast, broil, and steam meats, fish, vegetables, and other foods. j)	Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. k)	Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage. l)	Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. m)	Coordinate and supervise work of kitchen staff. n)	Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. o)	Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. p)	Prepare relishes and hors d'oeuvres. Chef Intern i.	Prepared orders according to the customer's preference using established recipes, portions, and methods established by the company. ii. Regularly checked all food items to ensure adequacy and quality at all times. iii. Maintained a clean and safe work environment. iv. Kept all work stations and equipment as clean as possible at all times. v.	Followed a cleaning schedule for designated equipment and storage areas. vi. Worked together in a team oriented environment to produce foods in a timely and orderly fashion. vii. Ensured that all orders were presented in a neat and appetizing manner. viii. Cooked menu items on a grill, broiler, and used a deep fryer, cooker, microwave oven, stove, and toaster ix. hot mizza, salad, grill with BBQ. Oven section, and preparation– butcher. x.	 I have knowledge of Store order, vegetable requirement, food inventory and food cost control. 	JOB PROFILE:

i.	Attend every day morning meeting ii. Communication cascade of morning meeting pass to chef, iii. Check day’s Banquet function iv. Menu planning of banquet function, v.	Update daily operational details to higher authority. vi. Track record with kitchen supervisor on kitchen tools inventory , vii. Menu preparation with Chef for restaurant viii. Conduct training for staff to improve skills ix. Training plan x.	Surprise attend in briefing xi. F&B sales analysis xii. Staff recruiting xiii. Control F&B expense xiv. Improve sale organizing different festival xv. Control on breakage, xvi. Make PR with guest, xvii. Check100% guest satisfaction during restaurant visit and function too good tasty food, xviii. Arrange outlet food festival or in house promotion xix. Order of LPO (local purchase order ) xx. Staff appraisal xxi. Postmortem of guest comments card through GSTS. xxii. Go through IOC file and days function and make action plan. xxiii. Always friendly with other HOD hotel operation department.

	Declaration:

o	All the above information are true to the best of my knowledge & belief. If any of them may find illegal them affirmative action can be taken against me.

	Date	: ____________________ 	Place	: __________________		Signature:_pintu dewan. dge about computer internet and (M S office)……on the year of 2007Jabalpur  india……..grade A…..

uniform
The standard uniform for a chef includes a hat called a toque, necktie, double-breasted jacket, apron and shoes with steel or plastic toe-caps. A chef's hat was originally designed as a tall rippled hat called a Dodin Bouffant or more commonly a toque. The Dodin Bouffant had 101 ripples that represent the 101 ways that the chef could prepare eggs.[citation needed] The modern chef's hat is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat helps to prevent sweat from dripping down the face and hair shedding on food. Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health regulations, they are largely decorative. The chef's neck tie was originally worn on the inside of the jacket to stop sweat running from the face and neck down the body.[8] The jacket is usually white to show off the chef's cleanliness and repel heat, and is double-breasted to prevent serious injuries from burns and scalds. The double breast also serves to conceal stains on the jacket as one side can be rebuttoned over the other, which is common practice.

French chef painted by Théodule Ribot (1823–1891) An apron is worn to just below knee-length, also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto it, the apron can be quickly removed to minimize burns and scalds. Shoes and clogs are hard-wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelry is not allowed apart from wedding bands and religious jewelry. If wound dressings are required they should be blue—an unusual colour for foodstuffs—so that they are noticeable if they fall into food. Facial hair and longer hair are often required to be netted, or trimmed, for food safety.[9] Bandages on the hands are usually covered with latex --ya ya 18:48, 1 January 2015 (UTC)--ya ya  18:48, 1 January 2015 (UTC)

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