YUSUF B MIYAN.

Contact # 959-***-****/+974********

Email Add# ad3p0o@r.postjobfree.com

Zoom id : Yusuf miyan

Position Desired: sous chef

Objectives:

Intend to build career with leading industry with committed & dedicated people, which will help me to explore myself fully and realize my potential work as a key player in challenging & creative environment.

WORK EXPERIENCE

26 April 22 to till dates

Compass catering

Indian,arbic Qatari, continental and international appetizers Work at HMC Catering Doha Qatar

Designations: Sous chef

January 2021 to April

La cuisine Restaurant

Europe food

Neto bite Private limited

Work At PVR Icon LTD Gold class

Andhri Lokanwal complex

Designation: chef de partie

April 5to till December19 2019

Work At Murrella Restaurant ( Malta Europe) From April 5to 19Dec.2019 Mediterranean food Soups and salads

Designation: Kitchen Chef

JOB DESCRIPTION

Supervise the entire kitchen operation to ensure smooth functioning. Indebting and taking inventory.

Maintaining hygiene standards.

Put a close eye on wastages and cost control

Construct and propose the menu as per the event.

Ensure the food pick up is on time.

Work At Food Vista India PVT ltd for their Cloud kitchen Fresh Menu. ( Mumbai India )

From 18August to30April2019

Continantal,Indian and oriental (Cold and hot)

Designation: Unit Chef (Chef de parties)

JOB DESCRIPTION

REPORTS TO: Head Chef / Sous Chef

Supervise the entire kitchen operation to ensure smooth functioning. Indebting and taking inventory.

Maintaining hygiene standards.

Put a close eye on wastages and cost control.

.

work At Gourmet salad Restaurant

From Date of OCT15 to18 Feb2018

Food outlet at PVR cinema's (Mumbai)

Continantal food (Cold and hot)

Designation : Demi Chef de parties

.

Liaise daily with Outlet Chefs to keep open lines of communication regarding Guest feedback.

Complete daily checks of all mis en place to ensure freshness and quality standards.

Maintaining proper rotation of product in all chillers to minimize wastage/spoilage.

Ensuring the cleanliness and maintenance of all work areas, utensils, and equipment.

Follow all safety and sanitation policies when handling food and beverage.

Communicating daily with Leaders to ensure open lines of communication.

Act as an extension of culinary Leaders to communicate food consistency & quality. Jan 2013 to Feb2015

DUBAI MARINE BEACH RESORT & SPA

(5star Hotel with 195 Rooms & 15 Outlets)

French Food & Asian Food (A la Carte) Cold and hot kitchen Designation : Demi Chef de parties

Ensuring minimum kitchen wastage.

Ensuring knowledge of the product is maintained and communicated to all relevant personnel.

Responsible for completing mis en place.

To report any maintenance issues to the Head Chef immediately.

To comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.

To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable. June 2011 to Dec 2012

LEBMEX (Grant Road) Mumbai

Lebanese Food ( A la Carte) Cold kitchen

Designation : Commi 2

Work in the designated station as set by Executive Chef and/or Sous Chef.

Organise the assigned work area and efficiently put away orders.

Prepare and sells food within recommended time frames to meet Guest expectations

Producing quality product in a timely and efficient manner for the guests or staff. Work as commi With ROYAL ORCHID Chembur from July2009to May 2011 Italian Food (A la Carte) cold and hot kitchen

Designation : Commi 2

Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.

Replenishing service lines as needed and restocks and prepares the workstation for the next shift.

Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

Maintaining correct portion size and quality of the food to the hotel's standards.

Minimise waste and maintaining controls to attain forecasted food cost. Work as Trainee with KRISHNA PALACE Mumbai period of six months Jul 2008 to Jan 2009

Designation : On Job Trainee

Duties and Responsibilities:

Preparing on a daily basis food requisitions as assigned.

Maintaining of cleanliness all assigned areas, including refrigerators and freezers.

Produce all products according to the company’s recipes.

Tests all food before it is served.

Seminars/Training Attended:

Foood Handler Training Certificate

Licence B expire 12"April 2024At Malta

Europe

Basic Food Hygiene held by Dubai Marine Beach Resort & Spa QUALIFICATION:

Bachelors Degree in Hotel Management from National Institute of Management.

HSC Pass out from Maharashtra Board.

SSC Pass out from Maharashtra Board.

PERSONAL INFORMATION:

Nationality : Indian

Sex : Male

Height : 5’7

Weight : 178 lbs

Date of Birth : 10th Aug 1982

Religion : Islam.

Marital Status : Married

Passport Detail : R1169877

Status : Employment.

Skills : Italian Food, French Food,lebanese Indian and Asian Food. Hot and Cold

Kitchen.

I hereby certify that the above information is true and correct to the best of my knowledge and belief.

YUSUF MIYAN

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