Skype ID raufmian**
CELL PHONE# 033********
Please accept my application for the position of MANAGER F&B /EXECUTIVE CHEF/EXECUTIVE SOUS CHEF/CHEF DE CUISINE/HEAD CHEF within your organization. In the accompanying resume, I have provided a summary of my sixteen years in the hospitality industry. During this time, I have worked diligently to advance in my chosen profession. I have over sixteen years applied experience in cooking, and in recipe research and development(R&D) with Foods Nutrients analysis food sciences. I have twelve years of management experience and over ten years applied experience in supervising staff and the operations of the food industry. In addition, I have eight years experience in Meat Butchery and Seafood Mongering, Japanese Sushi sashimi Anari zushi,Tepnayaki, Food and Beverage Technologist General food products. My resume provides details of the past thirteen years of my career. At this point in my career, I am confident in my abilities and feel I could provide a valuable service to your organization.
Over the years, I have acquired many skills pertaining to the culinary trade. My areas of expertise include Fine Dining Japanese, Indonesian, Malaysian, Thai, Chinese, Pan Asian, Indian, Pakistani, Bar.B.Q, Italian, Mediterranean Mexican, American and Classical French. I have melded this with my passion in the Art of Butchery, Fish Mongering, Smoking and Curing.
My responsibilities have ranged from menu preparation recipe research and new creations, costing and specking, food tasting to ordering and preparation of meats, seafood/shellfish and all other forms of food. I have been responsible for the daily operation of the kitchen, ensuring the quality of the meals provided as well as all facets of staff training. My positions as Executive Chef, Chef de Cuisine, Head Chef, Sous Chef and Head Seafood, Manager Advisory services process of Bio-chemical foods R&D and Meat Butcher attest to my knowledge and expertise as well as the progressive growth needed to be a well rounded Chef.
I have also been actively involved in resource management. I have been accountable for costing and sourcing all menu items, for ordering, inventory and month end, for customer relations, and for the maintenance of large customer accounts as well as running a large or intimate kitchen brigade. I have managed human resources, including hiring, training, supervising, and dismissing staff. Essentially I have been involved in all facets of the food service industry.
In short while I am a great teacher I am still an apt and willing pupil! It is my belief that I would be a tremendous asset to your company and would like to thank you in advance for your time and consideration on this matter. If you require any additional information or references I would be more than happy to provide you with them upon request.
Finally I have made the move to ownership which I believe has rounded off all of my experience in this industry.
I look forward to future discussions with you and to a long and successful working relationship within your company.
MR. ABDUL RAUF
24 years culinary experience
10 years applied experience in General cooking, Fine Dining Oriental, Continental, Mediterranean, Indian, Pakistani General Cuisine,Bakery and Desserts, recipe research and development, Meat Butchery, seafood Mongering
12+ years Food & Beverage Manager and Executive Kitchen Management, General Management Revenue generation and writer Gastronomies World Greatest Food and Beverage advanced research Encyclopedia
03 years as Instructor Chef PNSL, Food Sciences, Process of Bio-Chemical foods, Retort foods and International General Cuisine for International Naval Forces students(THEORY AND PRACTICAL)
03 years Consultant Experienced as Oriental chef Karachi Sheraton Hotel Pakistan, Manager Advisory services R&D Lab. Habib Oil, Spices Masalay Factory, Executive Chef (R&D)RETORT FOODS at G.I Food Industries Karachi
>B.com University of Karachi
>Computer Science Qualified(Module-1)>> MS Office, MS Word, MS Excel, Internet. PROFESSIONAL QUALIFICATIONS
@Master Chef General Cuisine(Continental, Oriental, Sub-continental, Mediterranean) H.A.C.C.P(Hazardous Analysis Critical Control Point) Hygiene, Food safety at PNSL(Pakistan Navy),
@ Apprentice Chef International General (Cooking and Baking) from 1991 to 1993(Two years) at International Leading 5*Hotel Karachi Pakistan.
@ Hotel Industrial Hospitality Management course from 1993 to 1993 at International Leading 5*Hotel Karachi Pakistan
@ International General Cuisine Specialized Chef w.e.from 1999 to 2000 at AMARI Pattaya Thailand
EXECUTIVE HEAD CHEF IFCG SAUDI BIN LADEN CATERING JEDDAH KSA
25Jan.2015 to 24Jan.2016
General cuisine operation as ITALIAN, FRENCH,MEXICAN, ARABIC FOODS Restaurants and Catering serving 2000 pax a day, food costing, daily food consumption analysis, portion control, party menu food ingredients weight planning, new foods creations and revenue generation.
ROYAL SAUDI NAVAL FORCES OFFICERS CLUB(RIYADH KSA) Executive Chef 4star
-Run day to day operation of entire facility. Including Monthly Menu Changes, Cost benefit analysis, food and labor costing/budgeting, H/R, bookkeeping, general accounting & Hygiene.
PAKISTAN NAVY SCHOOL OF LOGISTICS (PNSL) Instructor General Cuisine and food sciences 4star
Agust 2009-November 2012-Contract
-Created cutting edge tasting menus 6 courses daily for elite Lunch/Dinner Fine Dining Restaurant Elements,Food Sciences Lab.Theory and Practical cooking,Baking,Dairy,Confictionary products, preservation and Retort foods for sailors chefs and Commanders classes.
MANAGER ADVISORY SERVICES AND EXECUTIVE CHEF (R&D) HABIB OIL MILL,HABIB SPICES MASALAY KARACHI
Research and development recipe planning, for dry spices, sauces international foods packaging and preservations and staff training.
EXECUTIVE CHEF RETORT FOODS(R&D)
AT GI FOOD INDUSTRIES PVT. LTD (DE`LISH) KARACHI
2009 TO 2012(CONSULTANT)
Recipe planning international Retort foods, sauces,desserts,Staff training, R&D Lab process and retain cooking temperature process regarding retort plant and work on imperishable foods
RAMADA HOTEL Executive Chef 4 star
-Create new European and world cuisine menu’s, run day to day operations of 4 kitchens, inventory steward list ordering,staff training,portion controling, catering ingredients weight party buffet and ala carte
SALT N PEPPER VILLAGE Executive Chef 3 star 2006-2008 contract
- Day to day operations, staff training, food costing, menu creation, inventory, labor and food costing, portion control weight for buffet and banquets parties.
REGENT PLAZA HOTEL EXECUTIVE CHEF 4star
-All day to day operations,Menu planning, party buffet ingredients weight planning,store requesation planning and signature,inventory and steward list ordering,staff training
HOLIDAY INN HOTEL Executive Sous chef/Executive chef 4 star
-Day to day operation, customer relations, menu costing/creation,banquets, buffet portion weigt costing, inventory steward list ingredients store ordering,staff training
ST.GEORGE HOTEL DUBAI Executive sous Chef 3star
All day to day operation,menu planning,portion weight of ingredients planning, inventory steward list ordering,special food cooking.
VC HOTEL PATTAYA THAILAND Executive Chef 3-4star 1999-2000 contract
Day to day operation,menu planning,banquet party, buffet,portion controll,food cost budgeting,steward list ingredients purchasing, special food cooking,staff training
KARACHI CLUB Food&Beverage Manager 3star 1998-December1998 to December 1999contract
Day to day operation,menu planning,food costing,portion controll, party arrangement staff training
KARACHI BOAT CLUB CATERING MANAGER/EXECUTIVE CHEF 3star June1995-Nov.1998 contract
Day to day operation, menu planning, daily consumption analysis controll, food cost portion control, special cooking,staff training,party arrangements, banquets and catering
PEARL CONTINENTAL HOTEL Sous Chef 5star
Day to day operation, special cooking, butchery,buffet arrangement,hygiene and food safety control,food decoration carving,reporting to Executive chef
RAMADA RENAISSANCE AVARI TOWERS HOTEL Apprentice Chef 5star
1991-1993 all world international culinary training
HILL TOP HOTEL KARACHI COMMI CHEF GENERAL/CHEF DE PARTIE
1991 TO 1993 CONSULTANT
International General cuisine cook and Baker confectioner
MASALA TV CHANAL AND MASALA MAGAZINE Consultant chef
2009 Lively Weekend