Chef Training
Resume:
SULEMAN QURESHI
POSITION APPLIED FOR PASTRY SOUS CHEF
E-MAIL –*************@*****.***
Skype ID- suleman786300
MOBILE. +965-******** (what’s app)
OBJECTIVE
“Seeking an Pastry sous Chef position where I can use my skills in order to provide exceptional services. Strive to do my best and excel in my commitment.”
SKILLS AND STRENTHS
A totally focused, professional with11+ years of International work experience. Highly creative and imaginative, goal orientated and target driven self-starter and able to work calmly under pressure.
Has always excelled and goes out of the way to ensure guest satisfaction.
Hands on work approach, knows about the areas of improvement and works relentlessly to convert them to my strengths.
Being aware that, I am as good as my team, like spending time and energy to train and motivate them. I ensure responsibility for individuals to meet and excel in their skills to fill company requirement with attention to quality, accuracy and fine detailing.
I strongly believe anything is achievable with hard work, commitment and can make a difference?
Strong experience working in luxury hotels, 4-5-stars & and standalone restaurants as Chef De Partie. Deep knowledge of pastries, desserts, chocolate, artisan bakery, wedding and all occasion novelty cakes and show cases various display.
Good understanding of P&L, budgeting process,
Skilled at using all types of baking equipment’s
Ability to mix various ingredients to develop new product.
Ability to develop pastry and baking recipes for large quantity production
Ability to develop fine dining and high end menu’s and food items with pastry chef
AREAS OF EXPERTISE
Pastry, Gourmet desserts, Artisan Bakery Ice Cream, Chocolates, Project Planning and New product development. Sanitary Handling, Food and Service Techniques, Work within Pre-Established Budget, Marketing Strategies, Report Preparation with track records, Researching Current Trends.
ACADEMIC BACKGROUND
Degree
Institute
Year of Passing
Marks
1 & YRS DIPLOMA IN HOTEL MANAGEMENT AND CULINARY SCINCE
STATE INSTITUTE OF MANAGEMENT STUDIES, HOTEL MANAGEMENT & CATERING TECHNOLOGY.
2007.
65.6%
Hygiene Officer Training
ITDC MDC HRDD HM
2007
A
H.S.C. (10+2)
GOVT. INTERMEDIATE COLLEGE, UTTRAKHAND BOARD
2006
82.2%
S.S.C.(10th.)
GOVT. INTERMEDIATE COLLEGE, UTTRAKHAND BOARD
2004
63.3%
CAREER SCAN
ROCOCOA, KHARAFI GLOBAL, STATE OF KUWAIT
Position: Pastry Senior Chef De Partie
29th. April 2017 – Presently working: (As a pre-opening team member) Opened the kitchen
operations with American executive chef alfredo )
ROCOCOA Is a new brand of kharafi global launched last year.it has now three ROCOCOA in three years one in Kuwait and two in Saudi arabia it is 50+ covers fine dine restaurant It’s new concept of homemade chocolates, eclairs, cakes, donuts and French and American desserts and entremets. Kharafi global have 10 brand restaurants in all over GCC and 32 branches in Kuwait alone. Baker And Spice, Nino, Rococoa, Johnny rockets, laila, figs, breadz factory,kateh, arbys.
RESPONSIBILITIES AS AN PASTRY SENIOR CHEF DE PARTIE
Independently handling the Central kitchen of bakery and pastry department in the kharafi as a senior chef de partie and provide bakery / pastry items to all food outlets.
Overseeing mass bakery production as indicated in the menu plan, recipes and methods and new introduction of products.
Maintaining the hygiene practices in daily routine work.
Managing the team effectively to ensure a well-organized and planned operation to meet business needs as per effective management system.
Monitoring production operations with focus on cost control, enhancing efficiency, optimizing resource utilization & reducing wastage.
Supervising, monitoring & delegating workload to subordinates to ensure execution of operations on time Keeping abreast with the latest happenings and strive to implement them to achieve an edge over Competition.
Develop standard operating procedures to attain maximum customer satisfaction. Organized Food promotions
Supervises duties of pastry staff and adhere to guidelines stated by department and company.
Assignee tasks to pastry cooks and bakers as required.
Maintain and supervise inventory and all bakery supplies as necessary.
Ensured to complete, oversee all purchase requirement.
Coordinated and inspected pastry project racking and accountability of assigned area.
Supervise routine operations of central kitchen and outlets to ensure guests are served as best as possible.
The Park Hotel New Delhi India
Position: Chef de partie
From: 18 May 2016 – TO 25 April 2017
RESPONSIBILITIES AS A PASTRY CHEF DE PARTIE
Reporting to the Sous Chef / Pastry chef
Ensuring consistency and quality of product by bringing in creativity and presenting positive image to the work section.
Supporting Brand Standards through training and assessment of the team to enhance product knowledge & efficiency of staff.
Mentoring & motivating teams to surpass their performance standards
Maintaining & following the hygiene practices as per HACCP standard in daily routine work
Overseeing desserts, bakery and chocolates production as indicated in the menu plan, recipes and methods.
Developing plans & schedules to orders/requests as well for assignments arising at short notice.
Ensuring speedy resolution of client queries & grievance to maximize satisfaction levels supervising latest happenings,
Monitoring& delegating workload to subordinates to ensure execution of operations on time and as per budgeted parameters.
Develop standard operating procedures to attain maximum customer satisfaction.
Keeping abreast with the latest happenings and strive to implement them to achieve an edge over competition.
Organize Food promotions.
Successfully launched 3 ROCOCOA fine dining restaurants Kuwait and Saudi arabia.
Overlooking the entire production for the outlets maintaining the top class service standard.
Conducting training for the staff.
Responsible for effective cost and revenue management.
Introduced a chocolate devil’cake an unique signature dessert of rococoa
PALMA HOSPITALITY GROUP, DOHA QATAR
Position: Pastry Chef de partie
From: 10th April. 2015 TO 30th April. 2016 (As a pre-opening team member)
ART ROTANA HOTELS & RESORTS BAHRAIN
Position: Pastry chef de partie
From: 01 SEP. 2014 –08 April.2015 (As a pre-opening team member)
FU-COM INTERNATION WLLC/ GEANT HYPERMARKET MANAMA BAHRAIN
Position: Senior baker/ bakery supervisor
From: 24 July. 2012 to 27 AUG. 2014
SAFARI HYPERMARKET /MALL DOHA QATAR
Position: Demi Chef de partie
From: 22 AUG. 2010 TO 25 May 2012 (As a pre-opening team member)
FOUR POINT BY SHERATON JAIPUR INDIA
Position: Pastry Commi 1st
From: 01 Jan 2009 – 31 July. 2010
LAZYLAGOON SAROVAR PORTICO SUITES HOTEL GOA, INDIA.
Position: Pastry Commi 2nd
From: 02 Jan 2008 – 28 Dec.. 2008
The Ambassador’s sky chef Hotel New Delhi India
Position: JOB TRAINING AND 3RD COMMI
Industrial exposes Release training (DELHI) for six month
From: 02 Jan2007 – 05 Dec. 2007
ACHIEVEMENTS & SKILLS
2017 - Played a major role in planning and setting up of the pastry kitchen at The rococo Kuwait
Successfully pre opened & launched the bakery and pastry operations and setup
2016 - Managed the Mr. Adnan Sammy (Bollywood personality) Birthday party and many more for
top Bollywood stars at THE PARK HOTEL New Delhi
2014 - Coordinated and participate smooth operations for the Grand reception hosted by the Bahrain
Royal highness of King (Hamad bin Isa Al Khalifa)
2014 – Coordinated and participate more than 3000 Pax Iftar bakery and deserts menu every day the
month of Ramadan for Grand mosque bahrain.
2009 –major role played with the team at four point by Sheraton to enable the property its ISO2002
Certification
2009 –major role help achieve the HACCP certification issued by BSI India.
COMPUTER ABILITY
Operating Systems : MS DOS, Windows.
Packages : MS Word, MS Excel, MS Power Point. Basics
Others : Internet, E-Mail operation.
LANGUAGES
English, Hindi and Urdu read write and speak.
INTERESTS
Music, Reading and Cooking
Permanent Address:
House Nos. N-107 Sunder Nagar Nand Nagri New Delhi (India) Pin: 110093
PERSONAL DETAILS
Father’s Name: madu miyan.
Religion: Islam
Marital Status: Married.
Nationality: Indian
Place of Birth: Uttrakhand India
Date of Birth: 02-05-1987
PASSPORT’S DETAILS
Passport No: H6292490
Place of Issue: Dehradun.
Date of Issue: 18 AUG. 2009
Date of Expiry : 17 AUG. 2019
REFERENCES
NAME & POSITION
COMPANY
MOBILE NO.
E-MAIL ID.
Chef Nazir Ahammad
Executive pastry chef
The Park Hotels, New Delhi, India
***************@*****.***
Chef Alfredo
Corporate Chef (AMERICAN)
Kharafi Global Kuwait
***********@*****.***
DECLARATION:
I am confident of my ability to work as A Pastry Sous Chef or Senior chef de partie and I hereby declare that the information furnished is true to the best of my knowledge.
Date:
Place: STATE OF KUWAIT SULEMAN QURESHI
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