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Senior chef de partie

Location:
Umm Salal Muhammed, Umm Salal Municipality, Qatar
Posted:
August 24, 2019

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Resume:

CURRICULUM VIATE

A.Mohamed Faizullah

PERSONAL DETAILS

Old Al Ghanim,

Dar al Kuttub R/A

Doha, Qatar

Mobile: +974********

Email Id:ac9514@r.postjobfree.com

Skype Id: Faiz_018

OBJECTIVE

To join a global brand that will assist me to grow in my career on a personal and professional front. To develop and motivate a team of associates to deliver personalized service and unique touch points that will translate into higher returns for the business.

SUMMARY OF SKILLS AND EXPERIENCE

A dynamic professional with more than eight (8) years of extensive experience in Food and Beverage Operations, Kitchen Management, Client Servicing, Restaurant and Hotel operations, Team Management in the hospitality industry.

Skill in designing special menus with good practical knowledge of extensive culinary creativity and experience in creating recipes and handling preparation of elaborate meals. Specialized in Fine Dining, handling buffets, banquets operations. Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements, guide lines and Standard Operating Procedure.

Recognized as a chef of global understanding of food trends with proficiency in experimenting with new combinations of foods, cuisines and recipes to bring out more innovating cooking skills.

Excellent communications, interpersonal and man management skills with the ability to work in a multicultural environment comprising of different nationalities and cultures.

TEAM MANAGEMENT

Handling training of new member in accordance to the company’s specification and Standard procedure. Preparing rosters of the kitchen Executing policies and proceedings in the operating systems to achieving greater customer delight.

WORK EXPERIENCE

Chef de partie

QATAR GOURMET RESTAURANTS DEC2018-till now

(Duties Responsibilities)

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. .

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Chef de partie Dubai HOME BAKERY RESTAURANTS MAY 2017-0CT 2018

Handling all the aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.

Handling the daily operations in the Outlet Kitchen / Room Service Kitchen.

Carrying out briefing, training sessions as well as maintaining standards of service in the

Kitchen.

Experimenting and presenting innovative ideas, styling new dishes and introducing and

Implementing food promotions.

Training the lower staffs according to stands and guidelines as per the company.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Chef de partie

Dubai DAMAC MAISON HOTEL AND RESORTS AUG2014-FEB2017

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. .

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis

Chef de partie

Dubai VIDA DOWN TOWN HOTEL AND RESORTS MAR2012-MAY2014

Support the Chef de Parties or Sous Chef in the daily operation and work.

Work according to the menu specifications by the Chef de Parties.

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in his section.

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.

Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

Commis

Dubai GROSVENOR HOUSE BY BUDDHA BAR JUNE2008-SEP2011

Able to produce quality product in a timely and efficient manner for the guests or staff.

Responsible to maintain cleanliness, sanitation at the assigned work area.

Responsible for preparing and cooking all food items by the recipe and to specification.

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepare all menu items by strictly following recipes and yield guide.

Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

Training in India

Andhra Pradesh

DOLDHIN HOTELS LIMITED MAY2005-MAR2006

Worked as a trainee in Chinese kitchen.

EDUCATION QUALIFICATION

Higher secondary.

Diploma in hardware and networking.

Diploma in hotel management.

PERSONAL INFORMATION

Date of Birth : 23/12/1986

Marital Status : Married

Nationality : Indian

Religion : Muslim

Passport Number : N6644187

Languages : English, Tamil, Hindi

Reference : Jaffer sous chef palace town down

Dubai +971*********

DECLARATION

I hereby declare that the above mentioned particulars are true and correct to the best of knowledge and belief.

A.MOHAMED FAIZULLAH



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