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Click here or scroll down to respond to this candidateCandidate's Name
New York, U.S.A.PHONE NUMBER AVAILABLEEMAIL AVAILABLECareer objective: Looking forward to work for an organization with fully sincerity and honesty that utilizes my qualifications and skills to the best of my ability provides me the opportunity perform to challenging, inspiring, constant, learning environment provides scope for individual development, which offers attractive prospects for long term development and career growth.SkillsLanguage Skill levelEnglishGoodArabic: GoodHindi: GoodNepali: Mother tongueComputer skillsSurfing.Internet.Searching.Social Networking.E-mailAbilitySoup, Sauces, Starch & Vegetable Cookery.Arabic, Asian (Indian, Thai, Chinese,), American Continental,Italian, steakStocking and replenishingRecipes and menu planning and menu engineeringSafe handlingSchedule ManagementMicrosoft worldExcelMenu planning and menu engineeringSales planningWork HistoryAL Mashreq boutique hotel Riyadh, Saudi Arabia from 2023-8 to presentPosition: Executive ChefOversaw business operations, inventory control and customer service for restaurant.Hiring Training and supervising kitchen staff.Identifying and introducing new culinary techniques.Maintained high food quality standards by checking delivery contents to verify product quality and quantity.Verified compliance in preparation of menu items and customer special requests.Produced innovative menu offerings to promote company awareness and customer satisfaction.Participate in management Training and ProgramsMenu engineeringAL Nakhla Residential Resort, Riyadh, Saudi ArabiaPosition: Executive ChefOversaw business operations, inventory control and customer service for restaurant.Hiring Training and supervising kitchen staff.Identifying and introducing new culinary techniques.Maintained high food quality standards by checking delivery contents to verify product quality and quantity.Verified compliance in preparation of menu items and customer special requests.Produced innovative menu offerings to promote company awareness and customer satisfaction.Participate in management Training and program.Al Mashreq boutique Hotel, Riyadh Saudi ArabiaPosition: Sous ChefHiring Training and supervising kitchen staff.Directs food preparation and collaborates with executive chef.Helps in the design of food and drinks and food menu.Overseas and supervise kitchen staff.Ensure that food is top quality, and that kitchen is in good condition.Solves problem that arise and seizes control of issue in the kitchen.Holiday Inn Izdihar Saudi ArabiaPosition: Chef de parties.Prepare the daily mis-en-place and food production in different sections of the main kitchen.Co-ordinate daily tasks with the sous chef or executive chef.Ensure the highest standards and consistent quality preparation and keep up to date with the new products recipes and preparation tables.Guide and train the subordinates on a daily basic to ensure high motivation and economical working development.Executives Hotel Saudi ArabiaPosition: chef de partiesOverseas and supervise kitchen staff.Guide and train the subordinates on a daily basic to ensure high motivation and economical working development.Prepare the daily mis-en-place and food production in different sections of the main kitchen.Plan day to day business with sous chef.Holiday inn olaya Saudi ArabiaPosition: Demi Chef de parties.Consult and check on daily requirements functions and last minute events and liaise with the team accordingly.Follow the instructions and recommendations from the immediate superior to complete the daily tasks.Coordinate and participate with other section of requirements, cleanliness wastage and cost control.Organize what needs to be prepared as the daily mis-en-place and food productions in different sections of the main kitchen, butcher and cold kitchen .Di-Riyah Hotel Saudi ArabiaPosition: Demi Chef de partiesFollow the instructions and recommendations from the immediate superior to complete the daily tasks.Help to ensure the smooth running of the operation, working closely with the team to execute.To maintain high standards of food preparation, portion control and minimal wastage.Deliver exceptional experience for guest from the kitchen and from dining areaCarry out any other duties and responsibility including butcher kitchen cold kitchen.Training of commis setting up a detailed training program with the chef de partie, junior sous chef and sous chef.Mina restaurant Saudi ArabiaPosition: Commis lCarry out duties and responsibility including butcher kitchen cold kitchen hot kitchen .Accurately measuring meal ingredients for the chef de partie .Preparing basic salads and sauces as directed by the chef de partie.Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.Discarding all expired and spoiled items stored in the stock rooms, refrigerators, and freezers.Plating and presenting meal items as per the chef de partie.Wolima restaurant Saudi ArabiaPosition : Commis l.Carry out duties and responsibility including butcher kitchen cold kitchen hot kitchen .Accurately measuring meal ingredients for the chef de partie .Preparing basic salads and sauces as directed by the chef de partie.Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.Discarding all expired and spoiled items stored in the stock rooms, refrigerators, and freezers.Plating and presenting meal items as per the chef de partie.Parikrama restaurant Connaught place New DelhiPosition: Commis III and commis II.Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.Provide the highest and most effient level of hospitality service to the restaurant guest.Able to organize the assigned work area and efficiently put away orders.Able to prepare and sells food within recommend time frames to meet guest expectations.Able to operate kitchen equipment like brianisng pan baking ovens stoves and grill .Prepare ingredients for cooking including portioning chopping and storing food.EducationShree Navodaya Secondary high SchoolLumbini Banijya College (Basic cooking course)Training and CertificateHaccp level 1 and 2 from Saudi Arabia.Safety and fire fighting basic course.First aid basic course.Additional Information and skillsCommunication and leadership skills.Proven experience as a Head ChefAbility to spot and resolve problems efficiently.Keep up with cooking trends and best practices.Budget and margin management experience.Identifying and contributing improvements to process and procedures.Consistently delivering outcomes that follow a companys quality standards.Plan and direct food preparation and culinary activities.Recruit and manage kitchen staff.Estimate food requirements and food /labor cost.Maintain a positive and professional approach with coworker and customers..2021 -4 -2023-30-62012 -01 -2021-042011-04 - 2011-122010-11 - 2011-042009-10 - 2010-102007-01 - 2009-072004-05 - 2006-122000-02 - 2004-041999-01 - 2000-01 |
