Professional Experience Chef
Resume:
< RESUME>
NAEEM SIRAN
Objective
I am an experienced chef that is actively seeking a position in the culinary field that will offer me the opportunity to continue to learn and develop my skills and help me realize my ultimate goal of becoming a master chef.
Qualifications Summary
> Eight years of professional experience in kitchen.
> Extensive knowledge in all areas of kitchen operations.
> Experienced in planning dinners and other events.
> Exceptional ability to lead and train staff and organize and coordinate activities.
> Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods.
> Strong ability to use standard food preparation utensils such as knives, spoons, tongs and whips.
> Multilingual: English malay Arabic persiyan torkish kordish
Work Experience
1) 2002_2003 1 year working ase waitress Medelism restaurant
Responsibilities
> Clean all floor
> Setting up all tables and clean all spoons or plates
> Taking order frome customer
> Manage all castomer table to serve castomer nicly
> Covetable with other kitchen staff
> Always friendly with my castomer and all staff
2) Dec 2003- 2005 working as kitchen crew at iranian restaurant in tehran
Responsibilities
> Clean all kitchen
> Preparing what ever my chef needed
> Clean over chef hand and learning what they doing
> Working ase team in kitchen
> Tray to work smoothly and fast
> Checking stock and all over kitchen
> Cating and clean chicken or beef or fish by size and whatever head chef liked
> 2005 travel to Malaysia as executive Cook at medelism restaurant
3) Executive Cook: Dec 2005-2007 Pwtc Jalan Putra Restaurant (Promoted)
Responsibitities
> Prepare all medelism restaurant menu items: sandwiches, wraps, salads, etc.
> Responsible for inventory and order control.
> Create, plan and cook all daily specials.
> Train and manage kitchen staff.
> Created a custom designed menu for private clients and for special occasions and implemented a catering system.
> Prepared marketing and promotional materials.
4) Chef's : Jan2007- 2010 Bukit Bintang Eastern Hot Restaurant
Responsibilities
> Setting up tables, plates and glasses for parties, cooking and serving at two locations, prepping roast, sauce, meats, fish and vegetables, and baking desserts.
> Special skills gained: Gourmet cooking, healthy and nutritional cooking, cooking basic and convenience foods, baking with and without mixes, preparing soups, sauces and stocks, meat cutting, and butchery.
> Helped develop menus, maintain food inventory, and prep for large scale cooking.
5) Chef in Arabic restaurant at kl kampung baru 2011 - October 2012,castle restaurant
Responsibilities
>Receiving deliveries and stocking items, ordering all kitchen supplies, cooking soups that reflected seasonal menu changes, preparing the daily menu and training new employees.
> Constantly ensured that beverage counter was stocked and took orders by phone.
> Created custom-designed menus on the daily board.
6) November 2012_October 2014washoku denden at Subang Jaya USJ sky park on city mall Japanese restaurant
Assistant Chef Responsibilities
> Working as one team
> Learning very carefully from my Japanese head chef
> Good listening and follow head chef recipe.
> Cooking tempora and all Japanese grills and fried items by head chef recipe.
> Operations time help to another staff to prepare for udon items and served.
> Perfect to making dash maki omelet or dashmaki eel.
> Clean and cuting all fish (salmon-kampachi- bouri -thai -hirame)
> Perfect to make sushi roll and sashimi dishes
> Know about all items off Japanese food menu at washoku denden restaurant at KL.
>Can handle sushi section in emergencies case
>Making all kitchen order to supplier
>Checking all stock
7) 5 October 2014 until Present at <confidential> as chef at sakai curry restaurant
Responsibility
>Managed staff of kitchen
>Cooking Japanese basic curry
>Checking all stock and order to all supplier
>Experience at Japanese yakitori
>Training to new kitchen crew
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