Jimmy Ralph Rosario

• Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
• Coordinated with fellow chefs for smoother kitchen operations.
• Conducted regular inventory checks; ordered supplies as necessary.
• Assisted in stock management to prevent food wastage.
• Utilised excellent teamwork skills whilst working alongside a large team of chefs.
• Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
• Helped maintain high standards of food quality with meticulous attention to detail.
• Trained junior staff members to improve their culinary skills and knowledge.

• Trained apprentice chefs, improving their culinary skills substantially.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Incorporated seasonal produce into menus for freshness and variety.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Maintained inventory control without compromising on food quality or taste.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Supervised junior staff, ensuring efficient teamwork during service hours.

• Managed inventory efficiently, minimising waste and optimising resource use.
• Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
• Updated kitchen equipment on regular basis, improving operational efficiency.
• Delegated tasks to junior chefs for efficient kitchen operations.
• Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
• Conducted staff training sessions to enhance culinary skills and knowledge.
• Collaborated closely with front-of-house team, ensuring seamless service delivery.
• Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.

• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Streamlined kitchen processes by implementing effective time management strategies.
• Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
• Assisted head chef in menu development, resulting in innovative dining experiences.
• Reinforced safety protocols amongst staff members for a safe working environment.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.

• Managed portion control effectively, reducing waste significantly.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Maintained inventory control without compromising on food quality or taste.
• Collaborated with other chefs for special events and banquets.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Streamlined kitchen operations, leading to smoother service during busy periods.
• Gained expertise in a variety of cuisines from around the world.
• Maintained clean and tidy food preparation areas.
• Followed recipe specifications strictly to produce high volume of food orders.

• Streamlined kitchen operations, leading to smoother service during busy periods.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Improved presentation of dishes by incorporating innovative plating techniques.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

• Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
• Assisted in large-scale catering events, ensuring successful execution.
• Trained under experienced chefs increasing professional culinary skills.
• Collaborated with team members for smooth kitchen operations.
• Developed new garnishing methods to improve plate aesthetics.
• Improved kitchen efficiency by maintaining a clean and organised work area.
• Organised storage areas for easy access to ingredients during busy periods.

•Reporting to chef de Partie or Sous chef to carry out day-to-day

activities in kitchen

•Preparing and doing a la minute orders for restaurant, bar and room

service by following standard recipes and within specified time

limit

•Keeping work areas, equipment's, fridges and cold rooms clean by

following ‘clean as you go' procedure

Successfully completed four months of industrial training in the

departments of Food production, it is one of the pioneers flight catering in India.