SHEIK IBRAHIM JAWAHAR

Sous Chef

Dubai

Mobile: +971*********

E-Mail: acpycr@r.postjobfree.com

LinkedIn: in.linkedin.com/pub/sheik-jawahar/22/180/4a3

Skype Name: sheiksheik19

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OBJECTIVE

. To provide culinary skills in efficient management of kitchen,

banqueting and special events, as a Head Chef

SUMMARY

. Industrious and proactive Chef with 9 years of experience in the

Hospitality industry

. Experienced in handling and organizing various events such as banquets

and bulk cooking

. Skilled in preparing Authentic Indian, Indo Fusion and Continental

cuisine, including South Indian Curries, Chettinad, Indian Kebab

grills, Asian curries and Meats

. Good knowledge of food storage and safety procedures according to

HACCP guidelines

. Ability to maintain a calm demeanor under pressure, and interact with

guests and fellow staff in a professional manner

. Demonstrated competencies in creating new menus, training staff on

wastage control and hygiene / safety standards

. Conversant with Microsoft Office and MS Windows (XP, 2000, NT)

software

. Selected Accomplishments:

o Received 'Certificate of Recognition 2011' at NH Harrington

Hotel, London, UK for exceptional performance, teamwork and

dedication in daily tasks

o Ranked 1st in Food & Beverage production during Diploma in Hotel

Management

o Provided vital inputs in menu decoration and preparation during

food festivals

o Handled the food & beverage operations for Spanish Olympic

Committee at London Olympics in 2012

MY ABILITIES

. Menu Development, planning & pricing

. Was in charge of HACCP implementation and certification in Hotel

purchasing, Food cost & inventory

. Creating and enrolling Kitchen SOPs

. Above average in computer skills

. Front of House Skills ( customer communication, demonstration kitchen

ability)

. Marketing & promotion ideas general ability

CUISINE EXPERIENCE

. Continental, Indian, Chettinad, Cuisine of English, New age

International, African, Italian, Oriental

Multi Concept (fine dining, casual, pizzeria)

Multi Location

WORK EXPERIENCE

Organization: Wild Orchid Resort, Havelock Island, Andaman, India

Designation: Head Chef

Duration: Aug 2014 - Feb 2015

Hotel Information

> A Five star deluxe resort Hotel and the multi cuisine restaurant serve

a wide, delectable array of the fines Indian, Chinese, Spanish and

Continental Meals.

> Facilities: Restaurant, Banquets, Bars

> Restaurant Name : Red snapper,, this restaurant serve both a-la-carte

Responsibilities:

. Hands in passionate cooking

. Product consistency across multiple restaurant (within a premise or

across different geographical locations)

. Inventory Management

. Sourcing and purchasing cost effective supplies and cooking equipment

. Food and Beverages Menu development

. Lead the team to creative solution to the problem & to next

opportunities that exist

. Achieve Incremental revenues through F&B promotions.

Organization: Hotel Grand Residence, Chennai, India

Designation: Sous Chef - Hot & Grilled section

Duration: Nov 2013 _ July 2014 & Oct 2010 - March 2011

Hotel Information

> A Three Star and the multi cuisine restaurant serve a wide, delectable

array of the fines Indian, Chinese, Thai and Continental Meals.

> Facilities: Restaurant, Banquets, Bars and Swimming Pool.

> Restaurant Name : Grand Foyer and Kebab E que, this restaurant serve

both a-la-carte and buffet

Responsibilities:

. Created and developed different types of Indian curry dishes

. Helped chef to make &frame the authentic, contemporary Indian all day

dinning menu for the restaurant

. Responsible for main kitchen for 3 food Outlets that coffee shop

breakfast outside catering conference, banquets which sometimes exceed

300 covers

. Ensured high levels of hygiene control, health and safety within the

curry section

. Provided training in food preparation and wastage control

Organization: NH Harrington Hotel, London, UK

Designation: Sous Chef - Hot section

Duration: Jun 2011 - Sep 2013

Hotel Information

> A Four Star Deluxe Hotel and the multi cuisine restaurant serve a

wide, delectable array of the fines Indian, Chinese, Spanish and

Continental Meals.

> Facilities: Restaurant, Banquets, Bars

Responsibilities:

. Planned and directed kitchen operations

. Managed kitchen staff to ensure that food is prepared properly

. Supervised breakfast, catering and banqueting services

. Scheduled and trained staff

. Maintained hygiene and safety in the kitchen

. Make sure the operation is smooth and problem free.

Organisation: Colony Bar & Grill, London, UK

Designation: Curry Chef - Hot & Grilled section

Duration: May 2011 - Sep 2011

Responsibilities:

. Created and developed different types of Indian curry dishes

. Ensured high levels of hygiene control, health and safety within the

curry section

. Provided training in food preparation and wastage control

Organization: The Meat Co. LLC,UAE

Designation: Chef

Duration: Nov 2008 - Aug 2010

Hotel Information

> The Meat Co Spectular Steak House Restaurant Worldwide

The menu offers a delicious selection of seafood, chicken and

premium game for variety.

> Private enclosed park for 75 Cars, 15 minutes walk from Sheik Khalifa

Mask and newly opened river shopping mall conference and meeting.

Bar/lounge wedding disco and Jazz band

Responsibilities:

. Prepared sea food, chicken and game meat for guests

. In charge for the restaurant 300 covers fine dining restaurant, which

does 400 covers a day on an average

. Ensured smooth operations of lunch and dinner service

. Rotated stock and reordered for new products and supplies

. Interacted with guests for special requirements

. Training staff on wastage management and yield testing

Organization: The Vijay Park, Chennai, India

Designation: Chef-de-Partie

Duration: Oct 2006 - Apr 2008

Hotel Information

> A Four Star and the multi cuisine restaurant serve a wide, delectable

array of the fines Indian, Chinese and Continental Meals.

> Facilities: Restaurant, Coffee shop, Banquets, Bars and Swimming

Pools.

> Restaurant Name : Kollywood, this restaurant serve both a-la-carte and

buffet

Responsibilities:

. Managed the restaurant 'Kollywood' of 120 guests

. Oversaw preparation, cooking and presentation of meals

. Directed Chefs in preparing, cooking and presenting culinary dishes

. Enforced strict health and hygiene standards in the kitchen

. Assisted Sr. Head Chef in mise en place

. Ensured adherence to food hygiene and safety standards

. Provided training to staff on food and beverage methods

Organization: Taj Flight Catering, Chennai, India

Designation: Trainee - Chef-de-Partie

Duration: Apr 2006 - Sep 2006

Hotel Information

> Taj Sats Air Catering Ltd, Is a Joint Venture of the Indian Hotels.

> Taj Sats is the market leader in airline catering.

> The company provides in-flight catering at Mumbai, Delhi,

Chennai, Kolkata, Amritsar,

Goa and Bangalore.Taj Madras Flight Kitchen is a

joint venture of the Indian Hotels,

SATs Malaysian Airlines

Responsibilities:

. Assisted Chef de Partie in setting up mis-en-place

. Adhered to hygiene and safety guidelines at all times

. Coordinated with stewards for supply of equipments

. Ensured proper labeling and storage of materials

. Acquired knowledge on food & beverage and guest etiquette standards

. Verified and maintained temperature logs of ingredients

AVAILABILITY

. Ready to relocate

SKILL SET

. Menus & Cuisine (Authentic Indian and South Indian, Chettinad,

Continental)

. Food Safety & Hygiene

. Inventory Management

. Guest Relations

LANGUAGE SKILLS

. Proficient in English

EDUCATION

. Post Graduate Diploma in Hospitality & tourism Management - Euro

speak, Thames valley University, Reading, Uk (2012)

. Diploma in Hotel Management - Madras Institute of Hotel Management and

Catering Technology, Chennai, India (2006)

GLOBAL EXPOSURE

. Worked as a Head Chef, Continental Chef in the UK, and as an Asian

Cuisine Chef in UAE

. Interacted with clients from UK,UAE and INDIA

CERTIFICATION

. HACCP - Essential Food Safety Record of Attendance - T V S D Middle

East LLC, Abu Dhabi, UAE

REFERENCES

Available upon request

Contact this candidate