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Free Restaurant Food Server Waiter Resume Sample

This resume is a sample for the post of Food Sever Waiter/Waiter/Collection Waiter/Order Taking Waiter/Senior Food Server Waiter. A Waiter confronts the customers as they first enter a restaurant or hotel or a dinning place. A waiter is suppose to be well-mannered, active and fresh all the time. An employer would want to hire a person who keeps a calm and pleasing smile on his face no matter the entire hotel is on fire. He has to work under pressure, to manage flow of customers, bring and take out dishes to client’s comfort, and make rightful decision on the spur of the time. Below we have given an adequate sample of resume for this post. Do mention pictures from your previous experiences to stand your resume out among others.

NAME:                                              (Paste Your Pic Here)

ADDRESS:

VISA STATUS:

MOBILE NUMBER:

EMAIL:

APPLIED FOR: Food Sever Waiter/Waiter/Collection Waiter/Order Taking Waiter/Senior Food Server Waiter.

Career Objective: Food Server Waiter

To operate in a dynamic, challenging and stimulating environment; which provides opportunities for self-development, long-term career development as well as the chance to be part of a team of highly motivated professionals especially in Tourism and Hospitality Industry.

 Skills: (Food Server Waiter)

  • Knowledge of hospitality and food/catering inspection procedures.
  • Skill collection bills waiter.
  • Skill order taking waiter.
  • Skill in both verbal and written communication.
  • Skill in observing situations and decision making.
  • Skill in dealing courteously with public.

WORK EXPERIENCE;

SHARATON HOTEL, ABUJA, NIGERIA. (2012-2014)

Designation: Food Server Waiter

Duties include:

  • Greet and welcome customers in a timely fashion
  • Forefront of customer services.
  • Meet and greet visiting guest and customers upon arrival to the Hotel
  • Providing information to guests about the services of the restaurant
  • Attend promptly to customer’s inquiries and assist them in their needs.
  • Escort VIPs to their table and attend to them as need.
  • Present menus to patrons and answer questions about menu item, making recommendations upon request.
  • Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
  • prepare checks that itemize and total meal costs and sales taxes
  • Check customer’s identification to ensure that they meet minimum age requirement for consumption of some beverages.
  • Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  • Clean tables or counters after patron have finished dining.
  • Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
  • Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
  • Inform customers of daily specials.

Madison Restaurant (Waiter 2012-2014) Abuja, Nigeria

Responsibilities:

*Sign in the time sheet and check the communication binder or board for Announcements and memos.

*Ensure all equipment is clean and in good working order.

Check all chemical levels and inventory.

*Wear all PPE as according to the standard of operation.

*Review Banquet Event order.

*Set up stations.

*Adhere to all sanitation guidelines.

*Assist the cooks and servers as necessary.

*Dispose of waste.

*Ensure all items are clean according to sanitation guidelines.

*Complete day –end dishwasher maintainers.

*Clean all soiled items.

*Dispose of all broken items in the proper area.

*Remove trash and waste.

*Clean, sanitize and close workstation.

EDUCATIONAL QUALIFICATION:

Higher National Diploma (HND) Accounting, Abia State Polytechnic, aba

Computer Training Institute abia

National Diploma (ND) Accounting, Abia State Polytechnic, Abia

West Africa Senior School Certificate (WASSCE), Birabi Memorial Grammar School, Bori.

First School Leaving Certificate RCM Pilot Science Primary School, Daddere.

INTEREST AND ACTIVITIES:

Currently include: walking, cycling, and cooking.

REFERENCE ARE AVAILABLE ON REQUEST:

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Chef Resume Sample

This resume is a sample for the post of  Chef. A  Chef or Master Chef/Chief Chef/Quality Chef/Bar B Q Chef/Party Chef/County Chef/Thai Food Chef/Chines food chef/Chef De Partie and Executive chef  does not cook to put it into a nutshell, but like a mentor he makes other chefs cook all the time. He orders, arranges and maintains the flow of cooking the food and its delivery. He monitors the quality of the food, cooked at right speed, right time and delivered on the right table. It is s Chief Chef’s responsibility to present the order at the table to the customer’s satisfaction. In five star hotels customers wish to have a dish cooked by a particular Chef.  Your resume must prescribe your sufficient experience in the culinary field along with your quality of managing and handling the staff. Down is the sample of such a resume, customize it with your specifications and add some images/references along.

PERSONAL AND PAYROLL DETAILS:

PASSPORT DETAILS    0000

PRESENT SALARY        ( PETROL & MOBILE allowances )

BENEFITS Accom:         AED 60,000 yearly, Flights: AED 10000 yearly, Family medical + Insurance,

NOTICE                            Immediately Available, NOC available as well.

EDUCATION:

MBA in Hotel Management from IIBMS

BSC in Hotel Management from IHM

Passed A.I.S.S.C.E.  ( Class 12)

Food Safety

HACCP awareness & Internal Audit

Applied For: Master Chef/Chief Chef/Quality Chef/Bar B Q Chef/Party Chef/County Chef/Thai Food Chef/Chines food chef/Chef De Partie.

CAREER OBJECTIVES:

A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications along with a comprehensive understanding of the food manufacturing industry, and of what drives sophisticated contemporary dining. With extensive cooking, management and menu planning & development knowledge, and is more than able to abide by all legal requirements, food hygiene regulations and food safety laws along with a ‘can do’ attitude looking for a suitable position with a company that rewards hard work and offers the opportunity of a progressive career. I can work as Master Chef/Chief Chef/Quality Chef/Bar B Q Chef/Party Chef/County Chef/Thai Food Chef/Chines food chef/Chef De Partie.

 

SKILLS AND EXPERTISE:

Modern European cuisine, International cuisine, Mediterranean, Tapas, Fine Dine, Casual Dine, Gastro Pub, Airlines Catering, Central kitchen & Multi site operation, Steak house, Seafood, Retail, Hotels, restaurants, Volume catering,  Basic Indian, Arabic, Asian cuisine, VIP Service, Food –Wine pairing, Operational budget of food cost, labor and overheads. Menu planning, engineering, Food cost, Roasters, P&L, Ms-Office, Internet, F&B software, HACCP, COSSH,FIRST AID, Kitchen administration and Pre opening set up, Negotiation with suppliers, Staff Motivation, Team Building, Appraisal & Promotion, Staff training, SOP & LSOP, Purchase of equipments. Leading a team of more than 200.

ASSIGNMENTS SO FAR:

CHINES & SOUS CHEF IN F.M.C. unit of YOSH HOSPITALITY, ABU DHABI, UAE

Actively participate in the ongoing development and preparation of Events, Functions and general operation of  kitchen including European, Arabic, and Indian food, ensuring the consistent delivery of the Company’s core values and operational standards, and overseeing the health, safety and security of diners and employees. Ensure all Operational Standards and internal policies relating to the Kitchen are maintained. Strive to continually improve food preparations, presentations and menu selections in all culinary areas .Maintain careful control over costs in all areas of the Kitchen department. Review food cost analysis on a regular basis to ensure in line with budget and forecast and achieve general expense and productivity targets. Participate in the preparation of annual Kitchen departmental budgets and capital expenditure. Develop, implement and continually improve product and presentation standards for all areas of the Kitchen. Approve all food menus, supporting creative input and suggestions from all culinary team members.

 HEAD CHEF IN SAUDI AIRLINES CATERING COMPANY, JEDDAH, SAUDI ARABIA

Planning menus for Saudi Airlines as per sector (DOMESTIC RIYADH, DOMESTIC OTHERS, MIDDLE-EAST & Africa, EUROPE AND USA, LOS ANGLES, FAR EAST, NEAR EAST, CARGO, VIP, INDIA, and DUBAI & RETURN).

SPECIAL menu planning for HAJJ, UMRAH and Special Meals (Diabetic/Low sodium/Vegan, Vegetarian/Seafood/Indian etc). Follow the Saudi Airlines Meal Policy and determine number and type (Bulk/Individual) of services to be offered according to the duration of flights and proportion of selection of starters/main courses to load on each sector, emphasizing on First Class, Horizon Class, Economy Class, Crew, and Pilot & Co-pilot. Monitor food preparation methods, portion sizes, and garnishing and presentation of food and Beverage to ensure that food is prepared and presented according to CPS. Establish standards of food presentation for Saudi Airlines and other airlines. Investigate and resolve complaints regarding food quality and presentation. Lead a team of more than 200 kitchen team members.

EXECUTIVE CHEF IN AQAR INTERNATIONAL, KUWAIT CITY, KUWAIT (Thai Chef)

Oversee the production of all the brands & the central kitchen .Pre-opening of more than 7 outlets. To combine innovative, creative ideas & kitchen capability in developing products with commercial understanding of what will be profitable to the business and the customer. Design products according to market segments and various internal brands of the company. To lead a team of chefs and technicians to execute products accurately and with consistency. Create and develop products targeted to a range of price points, restaurants, and cooked or chilled pre-packaged food in line with current and future food trends and translate them to exciting and appealing menu and food offers. Recipes, Presentation, Menu engineering and pricing of existing and new products. Writes recipes and procedures for new products or reformulate current products. Contribute to sales growth through product selection, execution, pricing and creative development.

EXECUTIVE CHEF IN CLARKS HOTEL,5 * VARANASI,INDIA

5 * Hotel with 105 rooms + 63 Suites, 7 Banquets, 3 Restaurants, Poolside, Bar, Room Service. Started as Sous Chef. Promoted till Executive Chef. Work closely with the G.M, F&B Manager and other Director of operations to fulfill all its operational goals and expansion of kitchen and restaurants. Implementation of S.O.Ps and strictly monitor it through the team members. Finding suppliers of F&B, negotiating and finalizing contract. MENU PLANNING for ADDR, Specialty restaurant, Bar and Room service. Interview and selection of Kitchen staffs. Preparing Training Calendar and initiate the training programs for the chefs. Streamline the coordination of kitchen with Stores, F&B Service and other related departments with the kitchen. Fully answerable for Operational Kitchen budget, Food cost, Kitchen related non food cost & overhead cost, Staffing. Directing the Executive Sous chef and Sous chefs for the operation. Food Safety & OH&S. To ensure that HACCP & ISO 22000 standards are fully maintained. Kept banquet food costs at 26% in Hotels .Maintained restaurant food costs at 29%.Controlled banquet labor costs at 4.5%, Leveled restaurant labor costs at 17%

SENIOR CHEF DE PARTIE IN HILTON GREEN PARK, LONDON, UNITED KINGDOM

Worked in A La Carte, Fine Dining, Banquets, Room Service, and Pub.  Started as Commi. Manage sections within the kitchen with the assistance of a Demi Chef de Partie and Commi Chef. Ensure that dishes are prepared and cooked according to the specific restaurant standards. Managing the development and supervision of the Commi Chefs on the section, ensuring they are fully trained and understand their duties. Ensure that stock is rotated and controlled within the specific section of the kitchen. Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate. Ensure full understanding of the functional administration of the restaurant. Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions. Ensure compliance with legal requirements .Ensure all policies, procedures, standards and guidelines are carefully adhered to. Trouble shooting for problems when required.

COLLEGE INTERNSHIP AND APPRENTICESHIP

6 Months College Internship In Radisson     2001  India.

9 Months Apprenticeship in ESS, Compass. 2003  Iraq.

REFERENCES: To be provided on upon request.

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Office Safety Supervisor Resume Sample

A Office Safety Supervisor measures and foretells the risks for a company. This resume is a sample for the post of Office Safety Supervisor/Safety Analyst and Safety Officer. He prepares and makes the back-ups for several risks as flood risks, energy risks, financial risks or any other forthcoming risk that the company may encounter in future. It is his duty to warn a company afire and make arrangements to minimize the percentage of loss, hence safety officer and safety analyst  plays important role for the ‘safe-sailing’ of the organization/company. He plays a vital role for the sustenance and progress of a company. Below we have given you an avid example. Enlist your initial information following by your education and then describe your key skills and experiences. Highlight that you are able to work in any type of situations and a strong candidate handling tumultuous situations.

Name: xyz                                                             (Paste Your Pic Here)

Mob No.:0000

Email:

Skype:

Applied For: Safety Supervisor/Safety Officer/Security Head Officer /Safety Manager/Safety Analyst

OBJECTIVE:

To obtain a challenging position within a supportive environment to allow full use of my educational experience, and technical skills to further benefit the company’s productivity and increase opportunities for personal advancement.

CAREER PROFILE:

An experienced Safety Security  officer and supervisor in du telecom patrolling Safety supervisor in UAE, HR assistant and pro Hardworking, self-motivated.

Experienced in emirates (Safety Security officer , Safety supervisor in du telecom)

Group 4 SECURITIES EMIRATES 

  • AL ATTAR RESIDENCE (BUR DUBAI) (2004 – MAY 2006) security office and take care of all safety and client.
  • Schlumberger oil company head office  (BUR DUBAI) (2006 – 2008) Safety security officer and safety take care of all employees and staff.
  • Worked as HR assistant and PRO cum driver in G 4s head office (2008 – JUNE 2010).
  • (AL QUOZ HEAD OFFICE) operation controller.
  • worked as patrolling Safety supervisor in du telecom.

Responsibility of pro cum driver

  • Take care of all new employees take for medical paper and stamped visa from emigration office
  • Provide administrative support for all HR functions and also general duties of HR.
  • Organizes and maintains file systems, scan invoices all document for electronic storage and keep files and other records save and confidential.
  • All reports to HR manager on daily basis, weekly basis, and monthly basis.
  • Submit visa in airport and also take cancellation paper from emigration airport.
  • Good knowledge of all UAE roads.

E D U C A T I O N:

  • Bachelor of arts
  • From Pakistan Peshawar university (2012 & 2013)
  • FA
  • Intermediate from Pakistan Peshawar (1999 & 2000)
  • HSSC
  • Government higher secondary school no 3 Pakistan Peshawar (1995 & 1996)

S K I LL S:

  • Proficient in ms office
  • Diploma in (Health safety & environment) from trade testing board kpk
  • Language : ENGLISH – URDU – HINDI – PUSHTO – ARABIC (FAIR)
  • UAE light driving license ( VALID TILL 2016)

HOBBIES:

  • Swimming, foot ball ,running , reading books and English movies architect

PERSONAL INFORMATION:

  • Birth Date:  0000
  • Birth Place: Peshawar
  • Age:              00
  • Civil Status:  Married
  • Citizenship:  Pakistani
  • Religion:        Islam

 

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