Executive Chef Manager

CURRICULUM VITAE

●BAKERY PASTRY CHEF

Specialized bakery pastry,French pastry,Arabic sweet, and Breads

PERSONAL DETAILS

Given Name - Humayun khan

Date of birth - 1 January 1985

Father name. Laiq Ahmad khan

Palace of birth - Hapur Utter Perdash India

Nationality - Indian

Material status - married

Passport number - T 6498113

Contact number - 817*******

E-Mail - ***********@*****.***

CAREER OBJECTIVES

To work and improve the efficiency and competitiveness of the organization and to build up my career and serve the people up to the best of my knowledge and ability in this current modern era, position to utilize my skills and abilities in the Hospitality Industry that offers professional growth while being resourceful, innovative and flexible.

SKILLS

Hotel pre-opening experience

Train staff and developing experience

Kitchen operation and administrative skills

People management skills

Culinary skills

Strategic understanding

Quality result

Commercial focus

Recruiting experience

Sales experience

Guest satisfaction

Team player problem solver

Passionate about hospitality and customer service driven

Professional appearance and good hygiene

Pride in my work by creating positive energy excitement and fun

Positive behaviors,smiling,polite and courteous

Experience implementing new food concept and menus

Managing food cost

Good computer skills –work processing and E-mail

Working knowledge of inventory managing system

Experience in high volume banquet operation and presentation

Experience with modern buffet operation to include set-up and action station

EDUCATION AND QUALIFICATION

Passed high school from up board

Passed intermediate from up board

High qualification

Completed 3 years Diploma course for Hotel Management and Catering technology from Pusa institute from new Delhi in 2007

(Total experienced in Gulf country 10 years)

TRAINING COURSES,WORKSHOP AND SEMINARS ATTENDED

.Yes I can

.Exp launching events meeting and events new concept

Performance managements and competency based interviewing skills

. first aid

.Fire training

.HACCP

.Hygiene refresher training

Working IN FINDING RESTAURANT ARMIN SAUDI ARABIA AS A PASTRY CHEF

RESPONSIBILITIES

.Monitor all duty schedule including bakery pastry operation and review and correct the appearance and grooming all assignment employs

.new ideas and recipe,presentation,product to improve and maintain trend and our competitive edge in the market

.responsibilities for the timely kitchen preparation for all meal services and with the stipulated opening hour’s

.frequently tour all bakery pastry and store and other preparation area ensuring highest possible hygiene and maintenance standard

.frequently tour in dining and outlet related area to assure the well being of all guest by maintaining a close friendly contact which includes direct public relation with guest

.drive together with food –beverage and food beverage manager all extracurricular events in the outlet as per the annual per motion calendar and develop food promotion if the situation require

.control the food cost reviewing all store requisition and direct purchase and minimize wastage

.ensure hygiene standard are implement and follow the appropriate hygiene standard as per corporate government requirement at all times and update and adapt the same as per new requirement sets forth by the previously mentioned entities

. Collaborate with group, s corporate hospitality division in the development of new project when and the requirement

PRIMARY OBJECTIVE OF POSITION

Under the general guidance of the executive chef and food and beverage manager provides the high food quality consistence with food cost control and profitability margin of the hotel,s bakery pastry section to maximize guest satisfaction and food

Profitability .all work is carried out in line with hotel guidance the department business plan.

TASKS DUTIES AND RESPONNSIBILITIES

.Manages all activities in the bakery pastry,

.Maximizes guest satisfaction by providing the high food quality consistence with cost

Control

.Oversees all food production related area bakery pastry

.Keep standard food quality and improvement

.CO-ordinates activities, times and communication priorities to ensure correct preparation and delivery time to provide food for function.

.Utilizes leadership skills and motivation to maximize employee productivity and satisfaction

.Challenges employee to achieve optimum quality while minimize cost

.Monitors department,s overall service,

.Prepares,cooks and serves a range of international and regional dishes appropriate to hotel menu,location and guest list

.Provides direction to bakery pastry staff,included chef de party,commis,cooks,and cleaner

.Prepare advance food,beverage,material and equipment needed for service activities

.Participate in training and development programs and maximize opportunities for the self development

Follow as per company standards .

.Responsibilities of maintaining and high level knowledge which will enhance the guest experience,demonstrate a service attitude that exceeds expectation

.Responsible for talking appropriate action to resolve guest complaints be fully aware and knowledgeable of all policies and procedures relating to health,and fire life safety

.Responsibilities in ensuring that all security incidents,accidents and the near misses are always logged in a timely

Sodexo catering company in Qatar 2016 to 2018

Worked as a BAKERY CHEF

REPORTING, EXECUTIVE CHEF

RESPONSIBILITIES

.Menu planning with executive chef and pastry chef .

.Control food cost and keep quality up of all food and company standard

.Duty schedule to make for all bakery pastry staff .

.Control wastage to maintain recipe and FIFO

.Monitoring all fridge and freezer .

.Maintenance report making everyday if any issue in department

.Food safety and hygiene and train to all staff and maintain every day hygiene also check all staff about hygiene

.Problem solving if any issue in food or staff or any where in the department solve quickly

.Managing the all bakery pastry department

.New ideas for new planning to keep food quality

.Guest satisfaction and guest relation

.Follow company policy as per standard food quality and hygiene

.Equipment training to staff how to use equipment and how to work with them

.Briefing to all staff everyday on the topic every day operation

Buffet presentation and decoration including dining and banqueting and event

.Meeting with raw material supplier to keep quality up of raw food

.Give energy full lecture to all staff every day operation ETC

SAUDI ARAMCO 2012 TO 2015

Worked as CHEF BAKERY AND PASTRY

PERIOD FROM 2012 TO 2015

REPORTING, EXECUTIVE CHEF

RESPONSIBILITIES

. Follow EXECUTIVE chef instruction for everyday production

.Arranging everyday buffet and managing

.Train to commis and cooks and cleaner

.Keep all equipment good and clean

.Follow company policy and law

. Keep all food quality up and control wastage

.Managing all raw material and

keep it up of all raw material quality

.Manage bakery and pastry all production including break fast

.Communication with food and beverage manager to knew feedback and improving

. Staffing and making staff duty schedule

.hygiene,train to staff how to keep safe area free from germs and bacteria

.Personal hygiene

.Menu planning and food trail to improve food quality and new ideas

.Follow company standard as per company policy

.First aid and safety

NATIONAL CATERING UNITED ARAB EMIRATES

WORKED AS CHEF DE PARTIE PASTRY DEPARTMENT

PERIOD FROM APRIL 2010 TO 31 DECEMBER 2011

REPORTING,,SOUE CHEF,PASTRY CHEF,EXECUTIVE CHEF

RESPONSIBILITIES

. Work with all team to make menu item and pickup

.Clean and sanitize all work surface

.Arranging all raw store and taking closing stock

.Backup of all food in busy operation

.briefing of commis

.buffet pickup and setup

.follow chef instruction

.hygiene

.Safety and training

.follow company policy

.equipment cleaning and sanitize

.keep all record in data about all issue

.staff training for new item and keep quality up

.check every day production as per guest

.control wastage etc

BARBIQUE NATION A UNIT OF SAYAJI HOTEL

BARBIQUE NATION MUMBAI

WORKED AS CUSIN CHEF LEVEL 3”BAKERY AND PASTRY DEPARTMENT

PERIOD 2ND MARCH 2009 TO 7 AGUST APRIL 2010

REPORTING,SOUE CHEF,PASTRY CHEF,EXECUTIVE CHEF

RESPONSIBILITIES

.Make break fast and pickup and setup and manage

.Make all tart pie cookies, show and all pastry

.Pickup and arrange all store

.Clean all work surface and sanitize

.Give handover to next shift

.All dough making and baking

.Hygiene and personal hygiene

.Work with company police

.Follow chef instruction

.Make all decoration of chocolate cutting melting Maudling designing etc

.Make all event and refreshment item

.Reporting to dcdp and cdp and souse chef

.Presentation and decoration etc

QUALITY INN HOTEL VIJAY WADA INDIA

WORKD AS A COMMIS 2

PERIOD FROM MARCH 2008 TO NOV 2008

REPORTING, COMMI 1,DCDP,CDP,SOUE CHEF,PASTRY CHEF,EXECUTIVE CHEF

.

RESPONSIBILITIES

.Cleaning all bakery pastry section

.Store pickuping

.Work with equipment

.Buffet service .

.Clean all buffet station

.Clean all machine and equipment

.Follow all chef instruction

.Keep all work station clean

.Hygiene and sanitizing

.Clean all oven

.Clean all chiller and freezer clean

.Keep all utensil clean .

.Take care of all station etc

SAYAJI HOTEL INDOR INDIA

WORKED AS COMMIS 3

PERIOD FROM JUNE 1 2007 TO NOV 30 2008

REPORTING, COMMIS 2,1, DCDP,CDP,SOUE CHEF,PASTRY CHEF,EXECUTIVE CHEF

RESPONSIBILITIES

.cleaning .

.pickuping.

.storing setting

.clean machinery and equipment

.hygiene and sanitizing

Buffet cleaning etc

Language Ability:

English : Fluent

Hindi : Excellent

Arabic : Basic

HOBBIES Cooking and gardening, learning new things and keeping on gaining knowledge of preparing different dishes and making friends from nook and corner of the world.

HUMAYUN KHAN

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