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Food Chef

Location:
Muscat, Oman
Salary:
20doller per hours
Posted:
September 23, 2018

Contact this candidate

Resume:

SHEERAJ HUSAIN Mob. 860-***-**** / +968********

H.No. 206, Bijlipura near Carpenter

Mosque, Shahjahanpur (U.P.)

E-mail: ac648o@r.postjobfree.com

OBJECTIVE

Looking for a challenging position as a sous chef, that involves monitoring and coordinating various cooking stations demonstrating high culinary standards to compliment executive flavors that are a trademark to the organization

STRENGTHS

Over 5 years’ of experience with kitchen operations and staff supervision

Hands-on experience in food preparation following prescribed menu, recipes and preparation techniques

Well versed in assigning responsibilities to culinary staff Comprehensive knowledge of setting deadlines ensuring the timely completion of work Able to create and maintain excellent relationships with the patrons and co-workers

Experience with preparing and organizing banquet as well as restaurant meals

SPECIAL SKILLS AND ABILITIES

Special list .continental .Mexican .italian.orinetal.kebab.salad sandwich. Indian section

Conducting daily shift briefings and actively interact with guests

Establish daily priorities and delegate work to culinary staff

Review daily specials

Communicate additions and changes in assignments

Take physical inventory of food items

Instruct cooking staff about cooking methods

Ensure kitchen is equipped with cooking tools and supplies

Ensure kitchen sanitation and hygiene

Develop new menu items

Good communication organizational and management skills

High level of personal hygiene

Fluent in Bengali. Hindi& English

Ability to resolve conflicts efficiently

Attention to detail – Ability to quickly discover and resolve problems

PRESANT WORKING OMAN 30/10/2016 TO till job POST CHEF DE PARTIE HEALTHY KITCHEN HEALTY & DIET FOOD Concept

Check all prepared mis-en-place, food stocks including dry stores and inform head Chef of any shortages.

Control wastage and prevent pilferage from refrigerators and storeroom, maintaining correct stock rotation and stock levels.

Ensure that the agreed standards of food preparation and service are adhered to at all times.

Maintaining hygiene and cleanliness in the kitchen Control the food cost by reviewing requisitions and minimize wastage

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

Last Employment Urban crave (the modern Indian bistro) as a Chef De Party in Kanpur (U.P.) (2 /01/ 2016 to 12/10/016) to till date. Indian Brasserie

Saucier Chef, giving instructions to and manage the kitchen apprentices, Disseminating information and in a way that can be understood and used by others and preparing ala-carte and daily menu mis-place.

Identification with trends on gastronomic scene and in food presentations to final product.

Documentation of the HACCP list for all store rooms and observing the HACCP bases for all relevant areas.

Coordinating of orders from the kitchen and Immediate complain handling.

Maintaining hygiene and cleanliness in the kitchen Control the food cost by reviewing requisitions and minimize wastage

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

Ability to manage and motivate a diverse group of employees

Excellent communication skills in English, written and verbal

Employment 1 years job experience in continental/Italian Brasserie in Verandah/Carnival Restaurant as a Chef De Party in Kanpur (U.P.) (15th Jun 2013 to 14th Dec 2015)

Check all prepared mis-en-place, food stocks including dry stores and inform head Chef of any shortages.

Control wastage and prevent pilferage from refrigerators and storeroom, maintaining correct stock rotation and stock levels.

Ensure that the agreed standards of food preparation and service are adhered to at all times.

Maintaining hygiene and cleanliness in the kitchen Control the food cost by reviewing requisitions and minimize wastage

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

Employment 2 years job experience in continental/Italian Brasserie Hotel landmark as a Demi Chef De Party in Kanpur (U.P.) (4th Jun 2011 to 3rd Dec 2013

Check all prepared mis-en-place, food stocks including dry stores and inform Sous Chef of any shortages.

Control wastage and prevent pilferage from refrigerators and storeroom, maintaining correct stock rotation and stock levels.

Ensure that the agreed standards of food preparation and service are adhered to at all times.

Aware of the required food cost percentage and to run the section within these guidelines at all times

Employment 1 years job experience in continental department in Hotal Arif Castal,as a commmi (II) Lucknow (U.P.) (1st Jan 2009 to 30th Jun 2010)

9 months job experience in continental/meditarian Grill Section department in Barbeque nation restaurant as a Range Chef. (A unit of Sayaj Hotel

Working all sections of the kitchen, maintenance of laid down standards, line cooking and ala carte mis-en-place set-up. Making order good plating .hard working on my duty

KNOWLEDGE IN

HACCP Standard and its Application, Food Safety Managements

Personal Hygiene& Sanitation

Labeling and Expiration

Inventory& Purchasing

Conversant with office Automation (Word, Excel, PowerPoint) and Internet Applications

ACADEMIC QUALIFICATION:

High School with IInd division from U.P. Board, Allahabad in the year 2004.

Intermediate with IInd division from U.P. Board, Allahabad in the year 2006.

Graduation with IInd Division from Kanpur University, Kanpur in the year 2011.

PROFESSIONAL QUALIFICATION:

One and half year diploma in Hotel Management (Food Production) from National Council (PUSA) Aligarh (U.P.) in 2006-07.

There are some important subject’s are-

Cookery Theory:-In this subject are many types Sauce, Soup, Various types of Dishes and Temp. of cooking, and timing etc.

Commodities & Costing:- Its ate very important and useful subject in our course. There have more knowledge of different types of Pulses, fruits, nuts, vegetables, meat, Poultry storing of correct temperature in refrigerator/Deep fridge and other outdoor storage in nutrition values and costing.

Hygiene:- It’s a very useful and important subject also. There have more knowledge of Hygiene grooming and various types of liquid use in cleaning. This is a very important role in Food preparation.

Six months industrial training Indian department from Hotel Kamal Place Jalandhar, Punjab.

BASIC KNOWLEDGE OF COMPUTER:

CCC, DOEAC Saharanpur.

SIGNIFICANT STRENGTHS:

Hard working and self confidence.

Creative and innovative mind.

PERSONAL DETAILS:

Father’s Name : Late Sardar Husain

Mother’s Name : Late Irshad Bano

Date of Birth : 11th Dec., 1987

Address : H.No. 206, Bijlipura near Carpenter

Mosque, Shahjahanpur (U.P.)

Nationality : Indian

Marital Status : Unmarried

Gender : Male

Pass Port No. : N3867110

Languages Known : Hindi & English

My practical experience combined with my academics his prepared me for the professional challenges that I seek Kindly review the resume and consider my application for your vacancy. You may reach me on my mob...Or e mail, Thanks you for your time and consideration, I look forward hearing from you soon

Date:

Place:

(SHEERAJ HUSAIN)



Contact this candidate