Ran Fago
Summary
Responsible Food Service with Excellent knowledge of bakery and food preparation, safe storage of prepared meat.
Overview
15
15
years of professional experience
1
1
year of post-secondary education
Work History
Chef
Feps International
01.2023 - 01.2024
- Plan, collect, organize food and commodities for menus
- Priorities menus, recipes and task sheet
- Read recipes, menus, and orders
- Prepare and use specialized kitchen equipment for use
- Plan and organize logical work sequence within time restraints
- Communicate with other staff members of the kitchen team and food service staff
- Work cooperatively with other member of the kitchen team
- Identify and respond to conflict situations within kitchen environment
- Maintain product, service and market knowledge
- Coach other member of the patisserie team
- Demonstrate a high standards of personal hygiene
- Ensure high standards of sanitation and cleanliness are maintained throughout kitchen area
- Performs miscellaneous job-related duties as assigned
Head Chef
Feps International
01.2021 - 01.2023
Cook and Baker
FEPS International
01.2017 - 01.2021
- Company Overview: West Africa
- As a Baker Responsible
- Prepares desserts
- Pastry
- Bread
- Croissants
- French bread everyday and hamburger buns
- Hot dog buns
- Pita bread
- Puff pastry dough
- Pizza
- As a cook Responsible
- All menu items according to quantity menus bake roast broils and fries meat, fish and fowl
- Mixes and cooks specialty dishes and delicate foods
- Season foods
- Cleans and sanitizes work areas preparing meal for 150 to 300 service members
- West Africa
Cook and Baker
Ecolog International
01.2016 - 01.2017
- Company Overview: West Africa
- As a Baker Responsible
- Prepares desserts
- Pastry
- Bread
- Croissants
- French bread everyday and hamburger buns
- Hot dog buns
- Pita bread
- Puff pastry dough
- Pizza
- As a cook Responsible
- All menu items according to quantity menus bake roast broils and fries meat, fish and fowl
- Mixes and cooks specialty dishes and delicate foods
- Season foods
- Cleans and sanitizes work areas preparing meal for 180 to 300 service members
- West Africa
Cook
Supreme Food Service
01.2014 - 01.2016
- Company Overview: Mali Africa
- As a cook Responsible
- All menu items according to quantity menus bake roast broils and fries meat, fish and fowl
- Mixes and cooks specialty dishes and delicate foods
- Season foods
- Cleans and sanitizes work areas preparing meal for 180 to 300 service members
- Mali Africa
Cook
Supreme Food Service
01.2012 - 01.2014
- Company Overview: Leatherneck Afghanistan
- As a cook Responsible
- All menu items according to quantity menus bake roast broils and fries meat, fish and fowl
- Mixes and cooks specialty dishes and delicate foods
- Season foods
- Cleans and sanitizes work areas preparing meal for 3500 to 4500 service members
- Leatherneck Afghanistan
Asst. Cook
Srijana Hotel
05.2010 - 04.2011
- Company Overview: Jhapa Nepal
- RESPONSIBLE FOR BROILER GRILL SECTION
- COOKING AND DECORATING VARIETY OF GRILL FOOD
- Jhapa Nepal
Everest Hotel
06.2009 - 04.2010
- Company Overview: Birtamod Nepal
- RESPONSIBLE FOR OVEN AND SALAD SECTION
- Birtamod Nepal
Education
School Level Certificate - undefined
Industrial Training Certificate - Food Production
Sangrila Hotel
Jhapa 05.2010 - 05.2011
Hotel Training Certificate - undefined
Everest Hotel Training Center
Skills
Menu planning
Educational Attainment - School Level Certificate
12 pass
Education And Certification
- School Level Certificate (12 Pass)
- DI Food Safety Course
- First Aid Training Certificate
- Six Month Industrial Training in Food Production Department in Sangrila Hotel, Mechi Nepal
- Three Month Decoration Course in Food and Beverage from BRT Place
- The Ministry of Tourism National Hospitality Skill Certificate
- Fire Course Certificate
- Scout and Guide Certificate by the General Manager of Supreme
- Accordance with TB MED 530 US Army Regulations
- Routine Training Conducted by Supreme with Certificates on 03 Months Module Completion
- Three Month Hotel Training Certificate from Everest Hotel Training Center
Phone
00977987921703, 0023392063212
Disclaimer
I hereby declare that the information I have provided is true and accurate to the best of my knowledge.
Personal Information
- Passport Number: BA002919198
- Passport Date Of Issue: 06/28/23
- Passport Expiry Date: 06/27/33
- Date of Birth: 02/16/90
- Gender: Male
- Nationality: Nepalese
- Marital Status: married
Timeline
Chef
Feps International
01.2023 - 01.2024
Head Chef
Feps International
01.2021 - 01.2023
Cook and Baker
FEPS International
01.2017 - 01.2021
Cook and Baker
Ecolog International
01.2016 - 01.2017
Cook
Supreme Food Service
01.2014 - 01.2016
Cook
Supreme Food Service
01.2012 - 01.2014
Asst. Cook
Srijana Hotel
05.2010 - 04.2011
Industrial Training Certificate - Food Production
Sangrila Hotel
05.2010 - 05.2011
Everest Hotel
06.2009 - 04.2010
School Level Certificate - undefined
Hotel Training Certificate - undefined
Everest Hotel Training Center
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