CHEF RESUME

Name:-Danish Ahmed S/O Muhammad Ahmed

Correspondent Address:- Karachi Kharadar

Citizen:- Pakistani

Race:- Muslim

Marital Status single

Age :- 27 year old

Nationality :- Pakistani

Skype ID:- Danish.Ahmed18

Email- ac29rh@r.postjobfree.com

Mobile No: +971*********

Objective:

Food is an art that comes from the heart but we chefs put the Theory and practical knowledge in a way to standardize the menus and keep a control on the food cost and be Profitable by not letting down the standards and satisfaction of our guests.

Any Food made should be made like it is the first and last in my life, this is my main objective which makes me plan and create and become knowledgeable.

Career Summary:

Four year of hospitality and culinary experience with ability to work in multicultural pressurized environment, with the best of the inputs with dedication.

Education Level 1

High School :- High school National Star Public School

Level :- Metric

Address :- Karachi Pakistan

Year :- Jan 1998 – Oct 2010

Achievement :- Pass ( A Great )

Education Level 2

College :- Government Commerce Of Economics Pakistan

Level :- Intermediate

Address :- PIDC road Mai Karachi

Year :- Aug 2011 - Mar 2013

Achievement :- Pass ( A Great )

Achievements:

Air-o-System - Combi Oven Operation, Electrolux Professional S.p.A, Italy

Air-o-System - Cook & Chill Production Techniques, Electrolux Professional S.p.A, Italy

Food Hygiene - Intermediate Level &HACCP Awareness, Highfields UK, Dubai Municipality

Ideal Wash System Training, Electrolux Professional S.p.A, Italy

Total Kitchen Care Training, Sealed Air Diversey, US

Food Hygiene - Intermediate Level &HACCP Awareness, Highfields UK, Dubai Municipality

Two times awarded colleague of the month for doing a wow service in kitchen and also for the monthly cost cutting ideas given to the Pastry chef.

Attended training from the Chef Michel Guerard for the fine-tuned patient food and it was a good learning experience.

Strengths:

Working under pressure and completing deadlines on or before the given time with consistency.

Role as Responsibility :

Got trained and been made responsible to operate the designated section with the given cost and making sure that the food items in the section are always available and very important FIFO is followed at all times.

With no reason at any time, HACCP regulations are to be followed at every time at whatever work is been done.

Work History:

Name of the Organization : Fassco International (Cleveland Clinic Abu Dhabi)

Address : Abu Dhabi, UAE

Position Held : Demi Chef De Partie

Current : 24 July 2017 till Date)

Work History:

Name of the Organization : Reem Al Bawady Café Restaurant

Address : Abu Dhabi, UAE

Position : Demi chef De Partie

Date at : Nov 22 2016 till 9 July

Work History:

Name of the Organization : Dubai International Hotel

Address : Dhabi, UAE

Position : Commi 1 Baker

Date at : jun 9 2015 till 10 Oct 2016

Work History:

Name of the Organization : Bahi Ajman place

Address : Ajman i, UAE

Position :Commi 2

Date at : May 28 2013 till May 9 2015

Work History:

Name of the Organization : Sheraton Hotel

Address : Karachi Pak

Position : Internship Trainee at Pastry & Bakery

Date at : April 4 2012 till Sept 10 2012

Work Skill

*Danish pastry * Croissant *puff pastry * English bread *white slice bread * lemon cake * 7 cereal bread *focaccia bread * fruit cake * orange cake * sesame bread bun chocolate * puff pastry brioche plain * tropiezan brioche * apricot brioche * orange brioche * brioche loaf * green tea cake * almond croissant * Zaatar Croissant

Position Held Duties and Responsibilities:

Being one of the most famous hospitals in the world, it is a very challenging job in maintaining the standards of the high level as expected by the chef and the organization on a whole, so it is challenging and great learning in doing so.

Working in the Pastry kitchen in the day to day operations with high standards of each and every aspect of the kitchen SOP’S are followed.

This place is a real great experience for me to deal with different patient diets and the nutrition’s required for different illness and very chosen ingredients that should be used for the patients.

Very much appreciated level of cleanliness and the HACCP principles followed in every aspect of the operations.

Following the FIFO very accurate and consistently.

Following the core word, Patient first, it is a very sensitive approach in each and every preparation of the food items for the patients, so all necessary steps are taken in following a healthy and positive approach in the preparations.

Attended training from the Chef Michel Guerard for the fine-tuned patient food and it was a good learning experience.

Extra Learning for self:

Preparation of soups, salads and appetizers

Breakfast cookery

Pasta and pasta sauces

Over 620 hours of Practical Hands on Training in Commercial Cookery

Proficient in kitchen operations and foundations of Cookery

PERSONAL Skills :-

Languages Known : English, Hindi Urdu Arabic

Computer knowledge : Working knowledge of Microsoft Word, Excel,

and very good with Internet.

I hereby confirm that all the particulars given above are true to best of my knowledge and belief.

Reference:

Name : Salvatore

Position : Executive Chef

Place : Fassco International (Cleveland Clinic, Abu Dhabi)

Phone : N/A

Name : Santosh Reddy

Position : Pastry Chef

Place : Fassco International (Cleveland Clinic, Abu Dhabi )

Phone : 050-*******

Name : Jean Luc Nicolas

Position : Executive Pastry Chef

Place : Bahi Ajman Place ( Ajman )

Phone : +971*********

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

Name : Ms. Lyn

Position : Hr Manager

Place : Bahi Ajman Place ( Ajman )

Phone : +971*********

Achievement

High School Football Club Vice President

Captain of Ramadan Karachi Football club Under 17

Champion in 100m Runner in High school

I hereby confirm that all the particulars given above are true to best of my knowledge and belief.

Please find below the photos of my work :

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