ABDULLA HABIB SAYYED

Virar East, Thane, Maharashtra. 401303. D.O.B : 7th April 1985 Nationality : Indian

Mobile: +919********* E-mail: acumxa@r.postjobfree.com Skype I’d : abdulla.sayyed

Personal Statement:

A dedicated, persevering and passionate chef with an international experience of more than nine years working with international cuisine. Enjoys the challenge of creating exciting unique flavours. Devoted to pursue my love for cooking. Confident of performing more than expectation and constantly thriving to be better than the best. Eager to explore variety of cuisines, flavours, ingredients and innovative cooking techniques.

Work Experience

Kuwait London group, Kuwait. (American Cuisine dining restaurant chain)

Head Chef. September 2014 – February 2016

Duties and Responsibilities:-

Manage smooth operation between all kitchen outlets and service team.

Formulate policies, procedures and monthly targets along with management.

Establishing standard operating procedures, standards of preparation and service.

Supervising and training of Chefs and service personnel.

Responsible for due diligence documentations, staff rotation and cost control.

In-Charge of food safety, hygiene and ordering on daily basis as per specifications.

Ensure operations adhere to allocated budget, food cost and revenue generation.

Constantly monitor, improvise and innovate dishes on the menu for all outlets.

Crowne Plaza - Fauchon Baraka, Kuwait. (5 Star luxury Hotel)

(Banquets, Events & Catering, Fine Dine Restaurant International European Arabic cuisine)

Snr. Chef de Partie. August 2011 – September 2014

Duties and Responsibilities:-

In charge of hot kitchen preparing French, Italian, Arabic and international cuisine.

Allocate duties and supervise staff in hot kitchen and ensure work is completed within timeframe.

Vice president of HACCP team to train, implement and follow HACCP regulations.

Monitor hygiene, food safety, and standard operating procedures.

Responsible for food production of restaurant, banquet, events & outdoor caterings.

Ordering ingredients as per requirement on a daily basis.

Maintain stock rotation, inventory, cost control, quality control and safety measures.

Review recipes for improvisation, research and develop new recipes and cooking techniques.

Conduct safety drills, training and development workshop for the staff.

Carnival Australia Cruises. (5 star Luxury Cruise Line, Australia-Pacific Ocean) Pre-Opening

Commis De Cuisine 1. (CDC1) November 2010 – July 2011

Duties and Responsibilities:-

Performed duties in Breakfast, Fish and Grade Manger section of the fine dine restaurant.

Prepare and cook a variety of cuisine ranging from European, Oriental, Australian to Caribbean.

Cooking food for Restaurant, Room Service, Buffet and Galley Crew.

Ensure jobs are done as scheduled and allocation of duties to colleagues working in the section.

Plating dishes as per established standards and following standard operating procedures.

Supervising and training Asst. cook, Trainee cooks, 2nd and 3rd Commis.

In-Charge of due diligence documentations, food safety, hygiene, mise-en-place of the section.

Radisson Edwardian NPW, London, U.K. (5 Star luxury Hotel – Modern European cuisine)

Snr. Commis Chef and Acting CDP. November 2008 – October 2010

Duties and Responsibilities:-

Responsible for food safety, hygiene, mise-en-place and general upkeep of the allotted section.

Worked extensively on the section of Larder, Starter, desserts, Room service and Veg. section.

Cooking with fresh ingredients to prepare highly modern European cuisine.

Catering food for Restaurant, Bar, Room Service, Functions and Banquets.

Allocating duties to colleagues working in the section and ensure jobs are done in timeframe.

Ensure dishes are prepared and Presented as per established standards.

Training new employees working in the section and completing due diligence documentations.

L’auberge at Onslow Arms, Surrey, England. (Fine Dine French cuisine Restaurant)

Commis Chef. (part time) September 2008 – June 2010

Duties and Responsibilities:-

Working in the starter section of the restaurant and in rotisserie kitchen.

Preparing all the dishes on the menu which changes every two weeks and is a mix of French, British, Italian and a mix of international cuisine.

Cooking dishes on order to specification.

Responsible for mise-en-place of the section.

Maintaining hygiene and cleanliness in the allotted section.

Chelsea pub and Restaurant, Chelsea, London, U.K. (Fine Dine English cuisine Gastro Pub)

Commis Chef. (part time) Pre-Opening October 2008 – June 2009

Duties and Responsibilities:-

Responsible for hot section of the kitchen and its Mise-en-Place..

Cooking dishes as per order which were grilled, sautéed, pan fried, fried, baked, roasted.

Assisting Head Chef and Sous Chef in presentation and cooking.

Preparation of different types of meats, vegetables, pastas, fish.

Third in command of the kitchen after head chef and sous chef.

Hotel Galaxy, Thane, Maharashtra, India. (3 Star Hotel) Pre-Opening Team

Commis Chef cum Captain. (Indian Vegetarian cuisine) June 2007 - August 2008

Duties and Responsibilities:-

Preparing mise-en-place for the buffet and a la carte service, escorting guest to their tables, taking orders and ensure efficient food service in the restaurant.

Responsible for the hygiene and operation of allotted section in both kitchen and restaurant.

Preparation of purees, batters, sauces, dressings, salads, canapés and sandwiches.

Preparing pickles, chutneys, marinades and salads.

Khalsa Pariwar, Guwahati, Assam, India.(North Indian cuisine) 18 July 2006 – 21 May 2007

CDP Trainee. ( Indian Restaurant-part time evenings)

Hotel Taj Lands’ End, Mumbai. (5 Star luxury Hotel) 24 October 2005 – 11 April 2006

Chef Trainee.

Duties and Responsibilities:-

Participating in all kitchen outlets of the hotel such as coffee shop, fine dine Chinese restaurant, Indian, Bakery and confectionary, Garde manger, Butchery, Banquet kitchen and so on.

Assisting Chef de Partie and doing Mise-en-place of allotted section.

Cleaning and cutting of fish, chicken, squids, oysters, crabs, lobsters.

Preparation of dishes on live counter, cutting and peeling of vegetables and fruits.

Educational Qualifications

Post Graduate in Culinary Arts from September 2008 – September2010

Hammersmith and West London College,

Barons court, London, U.K.

Modules include:

Food Safety

Kitchen Organization

European Cuisine

Vegetarian Cuisine

B.Sc. Degree in Hospitality and Hotel Administration from July 2004 – June 2007

Institute of Hotel Management, Catering Technology and

Applied Nutrition, Guwahati, Assam, India. (IHM)

Modules include:

Food and Beverage production

Food and Beverage Service

Accommodation Operation

Front Office Operations

Food and Nutrition

Food and Beverage Management

Certificate in Basic Galley Operations from September 2010 – November 2010

Culinary Academy Of India.

Hyderabad, Andhra Pradesh, India.

Skills and Achievements

Level 2 award in food safety in catering from food safety authority of London, U.K.

HACCP certified, Health & Safety, Food Hygiene, Sanitation, Kitchen staff Organisation

& management, staff training.

Worked with chef “Atul Kochhar” for a charity dinner function at “Taste Restaurant”.

Diploma award in Ms-Office.

Maharashtra Cadet Corps certificate with A grade.

Languages Known

English – speak, read and write. Hindi - speak, read and write.

Marathi- speak, read and write. Urdu – speak and read.

Reference :- Available on request

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