ABUL FARHAD (Specialist Chef)

acn1jb@r.postjobfree.com

+880-1786308490/+213********(office)

Specialist Teppan Yaki Chef at

Sheraton Club Des Pin

Alger, Algeria.

SUMMARY:

As a confident, innovative executive chef with ten years of experience in the restaurant industry,

I have shown an ongoing commitment to developing and maintaining my menus, kitchen and

staff to give the customer an exceptional all-round dining experience.

In the often busy kitchen environment, my key strength is my ability to deal with situations as

they happen, while maintaining a professional attitude and an approachable temperament. I

recognize the importance of a strong team and am dedicated to giving my staff members

guidance and training to further their careers and contribute positively to a cohesive working

environment

Professional profile:

To be a part of esteemed organization in which i can make a significant contribution in

hospitality and tourism field by virtue of my hard work, sincerity and analytical bend of mind.

As an efficient professional my view regarding this just does not end but demand to excel further

in better way.

•Positive, optimistic, well-organized self-starter who excels under pressure and meets deadlines.

•Hotels, restaurant and computer business platform with skilled

•International Kitchen organizer, experiencing Variety of kitchen

•Creative marketer with strong Business Background. Effective mentor who reduces employer

costs by teaching and implementing time management.

•Computer-literate performer with extensive software proficiency covering wide variety of

applications for Information technology, computer programming, web development, office, Web

technologies, e-commerce, internet marketing

WORK EXPERIENCE:

Specialist Teppan Yaki & Japanese cuisine Chef at Sheraton Club Des Pin,

Alger, Algeria. (Joining January 2nd Jan 2015 still present.)

Menu developing, Teppan yaki fusion menu for guests. Controlling food cost. Report to

executive chef after work. Play with guest while cooking, that guests are enjoying their Eating

time. Cooking class arrange if any guest want. Prepares daily miss-en-place for Teppan yaki

Works closely coordinated with Executive Chef. Menu engineering and ensuring low food cost

in daily basis. Maintain good standards of hygiene and maintaining cleanliness in food

preparation area. Ensuring high quality and standard of food that being served to the guest.

Minimize Spoilage, checking daily stocks and doing ordering in weekly basis. Ensure

completing the schedule and leave the kitchen clean and organized.

Training Program for chefs about Teppan Yaki. Check Temperature of Refrigerator’s & Fledges

Daily basic.

Chef de cuisine, Del Teatro Restaurant (Japanese Cuisine & Teppan Yaki)

Almaty, Kazakhstan.

(2nd Feb 2014 to 10th Nov 2014)

-Works on menu planning, recipes and food presentation.

-Prepares daily market lists. Checks market lists of all kitchen divisions.

-To assist on selecting suppliers.

-Plan creative and unique menu items to appeal to the target market.

-Tastes food to ensure high quality and recipes specification and ensure consistency in quality

and tasks.

-Supervises all cooking operations including methods, portion control and presentation.

-Ensure attractive presentation of all food dishes.

-Supervises food preparation staff, schedules all employees in Kitchen Department, and

maintains adequate staffing levels.

-Develops and trains Chefs, delegate responsibility, maximizes productivity while minimizing

labor cost.

-To develop skills training for staff to ensure standards.

-To give employees positive feedback on their work performance and practicing fair treatment.

-Communicates effectively with all employees

-Conducts weekly and monthly Kitchen meetings and conducts meetings with all Outlet Chefs,

Sous Chef/Chef de Parties and all Kitchen staff frequently.

- Responsible for ensuring high levels of performance by all Kitchen personnel.

-Assists all Outlet Chefs during peak periods.

- Responsible for maintaining proper and hygiene standards for employee meals during specified

times seven days a week.

Teppan Yaki Chef, One & Only Reethi Rah Resorts, Maldives.

(Dec 2012 to Jan 2014)

Here my duty was morning come to work for prepare daily miss-en-place after confirmed how

many packs guest booking for Teppan yaki outlet from reservation manager. The teppan yaki

outlet was individual outlet under Tapasake (Japanese Restaurant) under Chef De Cuisine.

Evening I start to cook front of guests on their menu. End of the job reported to chef de cuisine.

Teppan Yaki Chef, Velassaru Maldives, small luxury resorts.

(Nov 2010 to Nov 2012)

This was my first Hotel and resorts to worked. Big environment and big team members I was

worked with. learn lots of about hotel and resorts life style and procedure under working time,

joined lots of developing classes such as F S A, H A C C P, Health & Aids etc.,

Head chef, Dizzy Bizzy Restaurant, Limassol, Cyprus.

(Jun 2007 to Jul 2010)

As chef in charge i was join Learning and developing courses from to chef who came from

Russia to teach me and my under team about Japanese cuisine and Teppan yaki. So I work with

to Chefs until i m ready to in charge chef in kitchen. After training I was Head chef of the

Restaurant.

Commie’s chef, Bella Italia restaurant. Limassol, Cyprus.

(Aug 2006 to Oct 2007)

That restaurant was middle of Limassol near tourist area. famous Italian Restaurant and busy as

well, I was helping my head chef to cooked and served the food on time, I had lesson for

learning about Italian cuisine from out head chef,

Commies’ l chef, Golden Arches Hotel Cyprus

(Mar 2005 to Jun 2006)

I was commies 1, helped my section and follow the order of my senior chefs. The hotel was in

Limassol, Cyprus, so we work on Greek cuisine. Followed daily routine of my areas work.

Sometime worked under exe. Sous chef.

SKILLS:

Fine Dining,

Menu Development,

Banquets

Culinary Skills,

Cuisine, Restaurant,

Food & Beverage.

Micros

Food Preparation

Food Cost

EDUCATION:

CTL College Limassol, Cyprus.

Diploma in Travel & Tourism

2 years (full time) Vocational course - 2009

CTL COLLEGE, Limassol, Cyprus.

Diploma in Business Administration

2 years (full time) Vocational course -2007

NIIT Dhaka Branch Bangladesh - 2002

Diploma / Vocational Course (Part Time

KABI NAZRUL COLLEGE (H.S.C) Dhaka, Bangladesh. - 2001

10+2 or Below (Full Time)

CERTIFICATIONS:

F S A Level 1, 2 / H A C C P l, ll. etc. 2013

Hobbies & Interests:

Listening music and watching movies are my hobbies. Any cooking TV shows keep me in my

eyes on TV. I inspired cooking TV show of Gordon Ramsey. He is my Idol Chef, I had dream

that if I could see him face to face, I wasn’t only see him but also cooked for him. I’m the Fear

International Human Rights member and District coordinator as well. I always feel those people

who don’t get fear justice; I would love to work for them. Its keep me in interested.

OTHER ACHIEVEMENTS:

Fear International Human Rights Organization(by approved UN)

District Coordinator (Comilla) City, Dhaka, Bangladesh.

Badminton championship certificates( singles),

Cricket team champion trophy.

Chairman- recreation team for staff (Velassaru Maldives).

IELTS Certificates.

Certificates of Kerzner International resorts certificates.

Reference:

Joseph Nagy (executive chef)

One & Only Reethi Rah

Rep of Maldives.

acn1jb@r.postjobfree.com

T +960-*******.

Yves Reynaud (executive Pastry chef)

One & only Reethi Rah,

Rep. of Maldives

acn1jb@r.postjobfree.com

T +960-*******

Maroof Ahmed (Pastry Chef)

Four Points by Sheraton Dhaka (Pre-Opening)

Mob: +88-017********

Skype: maroof19711

acn1jb@r.postjobfree.com

Dhaka, Bangladesh.

Abul Khayar Farhad

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