Management Chef

RESUME

Personal Details

Name: Rafi Mohammed Shaik

Date of Birth: 23rd June 1978

Address: Pendendale Upper West Apartment, 41 Middle Road, Southampton,

Bermuda. SB02

Phone: +1-441-***-**** Ext.: 6108 Cell: +1-441-***-****

Email: ********@*****.***

********.*****@********.***

Career Overview

I am a chef with an experience of 15 years in overseeing food production for banquet functions and

food outlets; developing menus, food purchase specifications, and recipes; directly supervising

production staff while maintaining highest professional food quality and sanitation standards.

Presently I am working as a Sous Chef at Banquets Kitchen of The Fairmont Southampton,

Bermuda since 2008, and gaining extensive knowledge of culinary and hotel operations and

excelling in guest satisfaction.

Prior to this I have worked at various culinary positions with hotel chains like Hilton (KSA),

Marriott (India), Sheraton (India), Taj (India), ITC (India) and Four Pillars (UK).

I completed my three years diploma in hotel management from Hyderabad, India in the year 2000

and simultaneously did a certificate course of Art & Science of Culinary Preparation from

Educational Institute of American Hotel & Motel Association, (Michigan). In addition to that I have

successfully completed the ServSafe Food Protection Manager Certification Examination, which is

accredited by the American National Standards Institute (ANSI) Conference for Food Protection

(CFP), on 24th April 2014, which is valid till 24th April 2019.

Career Objective

As I am a passionate Chef who wishes to pursue his ambitious career endeavours, I would love to

be given the opportunity to join in a reputed establishment dedicated to surpass their guest

expectations and satisfaction levels, as a Senior Sous Chef/ Banquet Chef and work towards

achieving and exceeding the company’s goals. It is my obligation to raise each facility to the next

level by inspiring people through my creativity, leadership, management, passion, and experience

from working with the outstanding leaders in culinary arts for the past 15 years. I have a sound

work ethic and strong passion for delivering a great experience to my guests and fellow employees

at every level.

Employment History

Position: Sous Chef The Fairmont Southampton, Bermuda

Date: 14 October 2008 to present

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Duties and Responsibilities

Joined on 14th October 2008 as a Chef de Partie and over a period promoted as Sr. Chef de Partie

and then as a Sous Chef. Reporting to the Executive Chef, my responsibilities and essential job

functions include but are not limited to the following:

• Consistently offering professional, friendly and proactive guest service while supporting

fellow colleagues.

• Ensure the consistency in the preparation of all food items for buffet and or a la carte

menus according to hotel recipes and standards.

• Responsible for departmental payroll, scheduling and administration.

• Oversees daily ordering of all food production requirements for the department

• Manages food cost and production, Ensuring proper rotation, labeling, and storing of food.

• Ensures that all food products are prepared and served safely in accordance with hotel and

government Food Safety guidelines

• Actively ensures the proper training and development of culinary staff.

• Maintain and enhance the food products through creative menu development and

presentation

• Proper use and providing training to junior staff of equipment’s like convection ovens,

combi ovens, rotisserie ovens, grills, flat tops, fryers, stick blenders, steamers, tilting pans,

broilers, steam kettle, meat saw machine, buffalo chopper, potato peeler etc.

Achievements

Won numerous employee of the month awards and was awarded Employee/Star of the year 2012 for

Heart of the House with prize money of US Dollars 5000.00

Won Leader of the Quarter for the last quarter of 2014.

Position: Chef de Partie Makkah Hilton & Towers, Makkah, Kingdom of Saudi Arabia

Date: 14 September 2006 to 07 February 2008

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Position: Chef de Partie Elite Dining Concepts, Hyderabad, India

Date: 05 September 2005 to 02 September 2006

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Position: Chef de Partie Waterloo House, Horizons Limited, Bermuda

Date: 10 May 2005 – 09th July 2005

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Position: Chef de Partie Witney Four Pillars Hotel, Witney, Oxford shire, UK

Date: 09 August 2003 – 05 May 2005

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Won Employee of the year award for the entire chain of the hotels.

Position: Chef de Partie

Chaupal Hotel & Banquets, Gurgaon, India.

Date: 02 September 2002 – 01 August 2003

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Position: Commi 1 Marriott WelcomHotel, New Delhi, India

Date: 01 May 2001 – 30 August 2002

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Position: Cook The Host Catering Services, Hyderabad, India

Date: 10 May 2000 – 22 April 2001

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Position: Hotel Industrial Trainee

The Gateway Hotel, Residency Road, Bangalore, India (An associate of The Taj Group of Hotels).

Date: May 1998 to October 1998

Educational Qualifications

Date: May 1997 to May 2000; Shri Shakti College of Hotel Management and Catering

Technology, Begumpet, Hyderabad, India; Three Years Diploma in Hotel Management and

Catering Technology Certificate Diploma in Hotel Management

Date: November 1999 to February 2000; Educational Institute of American Hotel & Motel

Association, (Michigan); Course Art & Science of Culinary Preparation Certificate

Food Production Principles

Date: June 1999 to July 1999; Aptech, Hyderabad, India; Courses Microsoft Office, Word,

Excel, Power Point Certificate Desktop Management Skills

Professional Development

January 2004 Chartered Institute of Environmental Health (United Kingdom), Foundation

Certificate in Food Hygiene

November 2004 Diversity Awareness, Four Pillars Hotels, UK

December 2011 Watson Labor Management Tool, Labor Management Application

March 2012 Birchstreet, E procurement, Online Purchasing system with controlling tools

April 2014 American National Standards Institute (ANSI) Conference for Food Protection

(CFP), ServSafe Food Protection Manager Certification Examination

Referees

Name: Sanjay Leeme

Position. Chef, Jasmine & IRD Kitchens

Fairmont Southampton

Phone: +1-441-***-**** Ext.: 6108 Cell: +1-441-***-****

Email: ******.*****@********.***

Name: Narender Rawat

Position. Executive Chef

Hilton Green Park, London, UK

Phone: +442********* Cell: +447*********

Email: ********.*****@******.***

Competencies / Key Work skills

• Very good in organizing big events and handling, like for PGA (golf) annual event in

Bermuda and Music Festival of Bermuda

• Knowledge of different cuisines

• Leading the team and having high working staff satisfaction (scoring the highest staff

satisfaction result for the team in the whole hotel for the year 2012)

• Getting optimum Guest Satisfaction (scoring consistently over 9 points out of 10 in JD

Power Surveys and getting my kitchen in the top 10 out of all the Fairmont Chain Hotels

Worldwide in the year 2012 which is for the first time for my kitchen in 40 years after the

hotel opening)

• Good Planner and Managing of resources

• Multi Cultural working experience with work experience in Asia, Middle East, Europe and

North America

• Effective in team building and getting maximum results for the company without

compromising on Guest Satisfaction and Product quality.

Contact this candidate