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Executive Chef Food

Location:
Fereej Ibn Dirhem, Qatar
Salary:
12000
Posted:
March 12, 2019

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Resume:

NOORUL AMEEN

Executive Chef

Contact: +974********

Email: ac8rhe@r.postjobfree.com ac8rhe@r.postjobfree.com

Objective

I execute my responsibilities with total dedication & innovation. More than nineteen years of expertise in preparation of hot and cold food items. Knowledge of proper sanitation, food handlings and safety standards. Unique leadership skills, strongly self-motivated, enthusiastic, skilled supervisor, trainer & motivator able to work effectively with the work place personal and illicit outstanding performance, reputation for making things happens.

Academic Qualification

A bachelor Degree in CATERING SCIENCE and HOTEL MANAGEMENT - Bharathiyar University - Tamil Nadu – India (1994 – 1997)

Key Skills

o19 years’ experience with kitchen operations and staff supervision

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

oImproved order managing system by employing menu changes and training staff to take accurate orders

oAble to create and maintain excellent relationships with the patrons and co-workers

oGood Knowledge of operational health & safety

oWell versed in assigning responsibilities to culinary staff

oComprehensive knowledge of setting deadlines ensuring the timely completion of work

oHaving strong and effective leadership skills

oExperience with preparing and organizing banquet as well as restaurant meals

oGood ability to manage a team of cooks successfully

oGuiding kitchen staffs about new methods of cooking and garnishing dishes

Career History

HEAD CHEF(24 December 2018 to till date)

Doha, Qatar, May 21, 2017: 800 DEGREES NEAPOLITAN PIZZERIA, an Italian concept 84 seating capacity casual dinning restaurant in Qatar at Doha Festival Doha Festival City . Has an ideal spot to lounge in with a slice of pure Italian culture. Homemade pasta,speciality pizza with mediteranian treat.

Formulated standard recipes for food items to assure apt portion control and retaining quality

Monitored Cooking Procedures, Cost and Quality

Formulated standard recipes for food items to assure apt portion control and retaining quality.

Headed Portion control and planned monthly kitchen budget, menu and recipes

Maintain high food quality and presentation

Tested Samples of food ingredients deposited by purchase department

Rotate products to avoid spoilage

Maintaining the administered job procedures and food production standards

Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties

Identified new methods of cooking to enhance the taste of dishes

Monitor food expenditure

Perform product inventory

Maintaining constant touch with other kitchen staff members and updating the latest developments in cooking and related equipment’s

Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Maintain and following the HACCP standards

Executive chef Wraith investment group– Dubai UAE February 2017 – Aug-2018

(Ayoush restaurant situated in sheik zayed road in Dubai – luxury casual dining restaurant offers a variety of multi cuisine food and beverages(meditrennian,Italian,Arabic and chinese )with some exotic touch for casual and leisure customers. It has a seating capacity of 350 guests at a time with different flavors of shisha at you choice opens 24 hours for your convinence and offer delivery services throughout dubai. - As an Executive Chef; my Job and Responsibilities includes as follows)

Formulated standard recipes for food items to assure apt portion control and retaining quality

Monitored Cooking Procedures, Cost and Quality

Headed Portion control and planned monthly kitchen budget, menu and recipes

Maintain high food quality and presentation

Tested Samples of food ingredients deposited by purchase department

Rotate products to avoid spoilage

Maintaining the administered job procedures and food production standards

Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties

Identified new methods of cooking to enhance the taste of dishes

Monitor food expenditure

Perform product inventory

Maintaining constant touch with other kitchen staff members and updating the latest developments in cooking and related equipment’s

Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Maintain and following the HACCP standards

Executive Chef AVARI Dubai Hotel – Dubai - UAE October 2014 – Jan 2017

(Avari Dubai situated in Dubai City - 4star luxury hotel offers 178 room accommodation and suites for business and leisure Travelers - Here we have a fine dining restaurant and a coffee shop with the seating capacity of 100 pax restaurant called Olive Tree which offers wide varieties of international breakfast buffet and A-La Carte multi cuisine includes Continental, Italian, Indian, Arabic, International lunch and dinner buffet as well as room service - With the seating capacity of 50 pax coffee shop called Cinnamon café which offers pastry delicacies,sandwiches, burgers, milk shakes, juices, coffees and varieties of teas - As an Executive Chef; my Job and Responsibilities includes as follows)

Monitored Cooking Procedures, Cost and Quality

Formulated standard recipes for food items to assure apt portion control and retaining quality

Headed Portion control and planned monthly kitchen budget, menu and recipes

Maintain high food quality and presentation

Tested Samples of food ingredients deposited by purchase department

Rotate products to avoid spoilage

Maintaining the administered job procedures and food production standards

Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties

Identified new methods of cooking to enhance the taste of dishes

Monitor food expenditure

Perform product inventory

Maintaining constant touch with other kitchen staff members and updating the latest developments in cooking and related equipment’s

Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Maintain and following the HACCP standards

Sous Chef Desert Island Resorts & Spa – Anantara – Sir Baniyas Island – Abu Dhabi – UAE March 2013 – September 2014

(Start-up of Al Yamm & Olio Restaurant - a complex of 30 luxury villa faced to sea and white sand beach - part of Desert Island resort & spa by Anantara - located in the remote Sir Bani Yas Island - Olio restaurant - al fresco fine dining Italian style with a modern touch and authentic signature dishes - a particular care of presentation and seafood freshness leading 8 chefs staff - Independent branch far from the main property - we act as an autonomous main pool side and A-La Carte lunch - Terrace healthy menu - In villa special menu H24 - fine A-La Carte dining dinner - A unique service offered is "DINNING BY DESIGN" - the ultimate customization of your individual dining experience - to enjoy a romantic signature dinner for two by the beach or indulge in a culinary treat while watching the sunset from private balcony – A new great challenge and a different way to "cuddle" clients - Our job is totally guest focused and our main mission is their satisfaction - The property area offer a lot of amenities among with 2 spas, horse stables, desert safari, 6 further restaurant outlets, an Arabic souk and a private airport)

Junior Sous Chef Oman Aviation Services – Oman Air - Muscat – Oman August 2007 - March 2013

Demi Chef De-Partie Intercontinental Hotel – Muscat – Oman June 2005 - June 2007

Commis-I in Italian – Moroccan - Seafood Cuisine Madinat Jumeirah Hotel– Dubai – UAE May 2004 - March 2005

Commis-II in Irish – Italian – Mexican - Multi Cuisine Le Meridien Hotel – Dubai – UAE September 2000 - May 2004

Also Worked as Chef De-Partie – Assistant Cook Various Hotels in India April 1997 - March 2000

Areas of Strength & Expertise

Menu Engineering

Staff Supervising & Training

Menu Planning & Preparations

Contract Catering

Food Safety & Storage

Creating New Recipes

Private Parties & Functions

Team Management

Menu Preparations

Administrative Duties

Basic Computer Knowledge

Cuisine Knowledge

Continental Cuisine

Italian Cuisine

Indian & Multi Cuisine

Mexican Cuisine

Moroccan Cuisine

French Cuisine

Salient Achievements & Awards

Received Appreciation letter from General Manager – Desert Islands Resorts & Spa by Anantara

Received Appreciation letter for Pre-Opening an Italian restaurant in Al Yamm Villas by Anantara

Received Appreciation letter from Executive Chef – Intercontinental – Muscat

Received Appreciation letter from the Director of Food & Beverages for the success story that brought light to the image of the Intercontinental – Muscat

Received Appreciation letter for Pre-Opening Team From the GM-Madinat Jumeirah

Compliment letter for outstanding performance to make the Banquets Operation and A La-Carte kitchen to the way of success from Executive Chef of Intercontinental – Muscat

Awarded ISO 9002 awareness training by Lloyds Register Quality at Le Meridien – Dubai

Completed forte commitment to excellence and ISO 14001 program at Le Meridien – Dubai

Completed Customer Care & Health and Safety Training at Le Meridien – Dubai

Completed Foundation Certificate in Food hygiene at Madinat Jumeirah – Dubai & Intercontinental – Muscat

Completed HACCP Certificate from Abu Dhabi Food Control Authority

Completed PIC level 3 in 2017 valid for five years

Personal details

Nationality: Indian

Date of Birth: 14th August’1976

Marital Status: Married

Languages Known: English, Hindi, Tamil & Malayalam

Driving License: Having Valid UAE Driving Licenses

Visa Status: Visit visa

References

Available on request



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