Sous chef
Resume:
SHEIK IBRAHIM JAWAHAR
Sous Chef
Dubai
Mobile: +971*********
E-Mail: ********@*****.***
LinkedIn: in.linkedin.com/pub/sheik-jawahar/22/180/4a3
Skype Name: sheiksheik19
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OBJECTIVE
. To provide culinary skills in efficient management of kitchen,
banqueting and special events, as a Head Chef
SUMMARY
. Industrious and proactive Chef with 9 years of experience in the
Hospitality industry
. Experienced in handling and organizing various events such as banquets
and bulk cooking
. Skilled in preparing Authentic Indian, Indo Fusion and Continental
cuisine, including South Indian Curries, Chettinad, Indian Kebab
grills, Asian curries and Meats
. Good knowledge of food storage and safety procedures according to
HACCP guidelines
. Ability to maintain a calm demeanor under pressure, and interact with
guests and fellow staff in a professional manner
. Demonstrated competencies in creating new menus, training staff on
wastage control and hygiene / safety standards
. Conversant with Microsoft Office and MS Windows (XP, 2000, NT)
software
. Selected Accomplishments:
o Received 'Certificate of Recognition 2011' at NH Harrington
Hotel, London, UK for exceptional performance, teamwork and
dedication in daily tasks
o Ranked 1st in Food & Beverage production during Diploma in Hotel
Management
o Provided vital inputs in menu decoration and preparation during
food festivals
o Handled the food & beverage operations for Spanish Olympic
Committee at London Olympics in 2012
MY ABILITIES
. Menu Development, planning & pricing
. Was in charge of HACCP implementation and certification in Hotel
purchasing, Food cost & inventory
. Creating and enrolling Kitchen SOPs
. Above average in computer skills
. Front of House Skills ( customer communication, demonstration kitchen
ability)
. Marketing & promotion ideas general ability
CUISINE EXPERIENCE
. Continental, Indian, Chettinad, Cuisine of English, New age
International, African, Italian, Oriental
Multi Concept (fine dining, casual, pizzeria)
Multi Location
WORK EXPERIENCE
Organization: Wild Orchid Resort, Havelock Island, Andaman, India
Designation: Head Chef
Duration: Aug 2014 - Feb 2015
Hotel Information
> A Five star deluxe resort Hotel and the multi cuisine restaurant serve
a wide, delectable array of the fines Indian, Chinese, Spanish and
Continental Meals.
> Facilities: Restaurant, Banquets, Bars
> Restaurant Name : Red snapper,, this restaurant serve both a-la-carte
Responsibilities:
. Hands in passionate cooking
. Product consistency across multiple restaurant (within a premise or
across different geographical locations)
. Inventory Management
. Sourcing and purchasing cost effective supplies and cooking equipment
. Food and Beverages Menu development
. Lead the team to creative solution to the problem & to next
opportunities that exist
. Achieve Incremental revenues through F&B promotions.
Organization: Hotel Grand Residence, Chennai, India
Designation: Sous Chef - Hot & Grilled section
Duration: Nov 2013 _ July 2014 & Oct 2010 - March 2011
Hotel Information
> A Three Star and the multi cuisine restaurant serve a wide, delectable
array of the fines Indian, Chinese, Thai and Continental Meals.
> Facilities: Restaurant, Banquets, Bars and Swimming Pool.
> Restaurant Name : Grand Foyer and Kebab E que, this restaurant serve
both a-la-carte and buffet
Responsibilities:
. Created and developed different types of Indian curry dishes
. Helped chef to make &frame the authentic, contemporary Indian all day
dinning menu for the restaurant
. Responsible for main kitchen for 3 food Outlets that coffee shop
breakfast outside catering conference, banquets which sometimes exceed
300 covers
. Ensured high levels of hygiene control, health and safety within the
curry section
. Provided training in food preparation and wastage control
Organization: NH Harrington Hotel, London, UK
Designation: Sous Chef - Hot section
Duration: Jun 2011 - Sep 2013
Hotel Information
> A Four Star Deluxe Hotel and the multi cuisine restaurant serve a
wide, delectable array of the fines Indian, Chinese, Spanish and
Continental Meals.
> Facilities: Restaurant, Banquets, Bars
Responsibilities:
. Planned and directed kitchen operations
. Managed kitchen staff to ensure that food is prepared properly
. Supervised breakfast, catering and banqueting services
. Scheduled and trained staff
. Maintained hygiene and safety in the kitchen
. Make sure the operation is smooth and problem free.
Organisation: Colony Bar & Grill, London, UK
Designation: Curry Chef - Hot & Grilled section
Duration: May 2011 - Sep 2011
Responsibilities:
. Created and developed different types of Indian curry dishes
. Ensured high levels of hygiene control, health and safety within the
curry section
. Provided training in food preparation and wastage control
Organization: The Meat Co. LLC,UAE
Designation: Chef
Duration: Nov 2008 - Aug 2010
Hotel Information
> The Meat Co Spectular Steak House Restaurant Worldwide
The menu offers a delicious selection of seafood, chicken and
premium game for variety.
> Private enclosed park for 75 Cars, 15 minutes walk from Sheik Khalifa
Mask and newly opened river shopping mall conference and meeting.
Bar/lounge wedding disco and Jazz band
Responsibilities:
. Prepared sea food, chicken and game meat for guests
. In charge for the restaurant 300 covers fine dining restaurant, which
does 400 covers a day on an average
. Ensured smooth operations of lunch and dinner service
. Rotated stock and reordered for new products and supplies
. Interacted with guests for special requirements
. Training staff on wastage management and yield testing
Organization: The Vijay Park, Chennai, India
Designation: Chef-de-Partie
Duration: Oct 2006 - Apr 2008
Hotel Information
> A Four Star and the multi cuisine restaurant serve a wide, delectable
array of the fines Indian, Chinese and Continental Meals.
> Facilities: Restaurant, Coffee shop, Banquets, Bars and Swimming
Pools.
> Restaurant Name : Kollywood, this restaurant serve both a-la-carte and
buffet
Responsibilities:
. Managed the restaurant 'Kollywood' of 120 guests
. Oversaw preparation, cooking and presentation of meals
. Directed Chefs in preparing, cooking and presenting culinary dishes
. Enforced strict health and hygiene standards in the kitchen
. Assisted Sr. Head Chef in mise en place
. Ensured adherence to food hygiene and safety standards
. Provided training to staff on food and beverage methods
Organization: Taj Flight Catering, Chennai, India
Designation: Trainee - Chef-de-Partie
Duration: Apr 2006 - Sep 2006
Hotel Information
> Taj Sats Air Catering Ltd, Is a Joint Venture of the Indian Hotels.
> Taj Sats is the market leader in airline catering.
> The company provides in-flight catering at Mumbai, Delhi,
Chennai, Kolkata, Amritsar,
Goa and Bangalore.Taj Madras Flight Kitchen is a
joint venture of the Indian Hotels,
SATs Malaysian Airlines
Responsibilities:
. Assisted Chef de Partie in setting up mis-en-place
. Adhered to hygiene and safety guidelines at all times
. Coordinated with stewards for supply of equipments
. Ensured proper labeling and storage of materials
. Acquired knowledge on food & beverage and guest etiquette standards
. Verified and maintained temperature logs of ingredients
AVAILABILITY
. Ready to relocate
SKILL SET
. Menus & Cuisine (Authentic Indian and South Indian, Chettinad,
Continental)
. Food Safety & Hygiene
. Inventory Management
. Guest Relations
LANGUAGE SKILLS
. Proficient in English
EDUCATION
. Post Graduate Diploma in Hospitality & tourism Management - Euro
speak, Thames valley University, Reading, Uk (2012)
. Diploma in Hotel Management - Madras Institute of Hotel Management and
Catering Technology, Chennai, India (2006)
GLOBAL EXPOSURE
. Worked as a Head Chef, Continental Chef in the UK, and as an Asian
Cuisine Chef in UAE
. Interacted with clients from UK,UAE and INDIA
CERTIFICATION
. HACCP - Essential Food Safety Record of Attendance - T V S D Middle
East LLC, Abu Dhabi, UAE
REFERENCES
Available upon request
Contact this candidate