Summary
Overview
Work History
Education
Skills
Additional Information
Languages
Timeline
Generic
Sana Wasim Shaikh

Sana Wasim Shaikh

Mumbai,Maharashtra

Summary

Detail-oriented professional with background creating delicious dishes. Dedicated to delivering highest quality customer service. Expert at succeeding in high pressure environments while remaining calm. Safety-minded when carefully following food handling regulations and procedures.

Overview

3
3
years of professional experience

Work History

Cook

Shorelodge
10.2023 - 10.2024
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.

Trainee Chef

Sofitel Luxury Hotels
04.2022 - 06.2022
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Worked in different stations of the kitchen department, garde manger, banquets, pastry.
  • Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.

Trainee

Cou Cou By The Oberoi Hotels
01.2022 - 03.2022
  • As a full functioning pastry kitchen learned new materials, processes, and programs quickly.
  • Shadowed senior team members to learn all related jobs and tasks.
  • Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
  • Attended training courses to build understanding of processes, techniques, and industry.
  • Filled out timesheets and paperwork according to identified requirements.

Education

Bachelors of International Culinary Arts - Culinary

Itm Ihm Institute of Hotel Management
Mumbai, India
06.2023

Skills

    Worked different station in the kitchen, pastry, garde manger, breakfast, banquets

    Currently working in the pastry section, the production for two outlets of the hotel

  • Cleaning and organization
  • Food handling
  • Food Preparation
  • Strong attention to safe food handling procedures
  • Food presentation

Additional Information

Pastry being my core section I want to explore more into the culinary world and make use of the ideas and creativeness that I get to learn


REFERENCES

1. Executive sous chef: Gerardo Viejo

Contact number- +1 857 707 2767

email id- Gviejo88@gmail.com

2. Chef De Cuisine: Julius Rhymes

Contact number- 601 308 0636

Languages

Hindi
Native or Bilingual
Urdu
Native or Bilingual
English
Native or Bilingual
French
Elementary
Spanish
Elementary

Timeline

Cook

Shorelodge
10.2023 - 10.2024

Trainee Chef

Sofitel Luxury Hotels
04.2022 - 06.2022

Trainee

Cou Cou By The Oberoi Hotels
01.2022 - 03.2022

Bachelors of International Culinary Arts - Culinary

Itm Ihm Institute of Hotel Management

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Sana Wasim Shaikh