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  1. SONY SEKHON

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    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

    An error occurred while saving the comment
    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

    An error occurred while saving the comment
    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

    An error occurred while saving the comment
    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

    An error occurred while saving the comment
    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

    An error occurred while saving the comment
    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

    An error occurred while saving the comment
    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

    An error occurred while saving the comment
    Anonymous commented  · 

    SONY SEKHON

    Suite 287. 7184-120 Street [Symbol] SURREY, BC V3W 0M6 [Symbol] (778)
    683-1200[Symbol]omjaijadish8sekhon@gmail.com

    Preferred Employment: To seek suitable assignment in any job.

    A highly talented Cook with vast experience in preparing, seasoning,
    and cooking a wide variety of meats, vegetables, soups, breakfast
    dishes, and other food items in large quantities; providing training
    and guidance to other employees while maintaining highest professional
    food quality and sanitation standards.

    Highlights of Qualifications

    ·More than 10 year’s experience in the food and beverage industry
    including hotel, restaurants, catering services and food courts

    ·Extensive knowledge, experience and skills in planning dinners,
    cooking and preparing a variety of foods ranging from vegetarian and
    non-vegetarian dishes

    ·Immense knowledge and experience in catering set-up procedures

    ·Possess good sense of taste and smell for food and creative to bring
    out new dishes

    ·Efficient management skills to keep work organize, prioritized and scheduled

    ·Able to work well under pressure and handles stressful situations responsibly

    ·Excellent communication skills with fluency in English, French,
    Punjabi and Hindi

    Professional Experience

    COOK

    Aramark Restaurant, Edmonton, Alb.2010

    Pazzo Pazzo Restaurant, Edmonton, Alb. 2009-2010

    Taj Group OF Hotels, New Delhi1995 TO 2008

    ·Received food ingredients and supplies from main kitchen and pantry
    as required for daily operations

    ·Reviewed production schedule to determine food requirements including
    variety and quantity of food for preparation and to assemble supplies
    and equipment needed for daily cooking

    ·Seasoned and prepared a wide variety of foods such as vegetables,
    fruits, meats, soups, salads, and cereals in accordance with
    prescribed recipes Sliced, grinded, and cooked meats and vegetables
    using a full range of cooking methods

    ·Making sure that all food at point of delivery is of the highest quality

    ·Carved and display meats, vegetables, fruits, and salads; replenish
    service lines as necessary

    ·Recorded inventory of supplies and ordered stock from main storeroom;
    estimated daily and weekly requirements and replenished items as
    appropriate

    ·Catered special events as required

    ·Maintained clean work areas, utensils, and equipment

    ·Instructed and functionally supervised the activities of other
    employees performing kitchen related duties

    ·Prepared special diets according to prescribed standards

    Education& Certifications

    ·Food safe level 1, Advance Hospitality, Surrey, BC 2009

    ·Diploma in Arts, Mahindra College, Patiala, India 1994

    References Available Upon Request

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