CONTACT

MUMTAJ KHAN

PROFESSIONAL SUMMARY

Motivated and hardworking Junior Sous Chef bringi ng 18+ years of hospitality experience. Proficient in cleaning, sanitising and food handling procedures, as well as customer service strategies and health code requirements. Expert verbal communication skills with authoritative style and ability to take over any station in kitchen. Understands kitchen processes, food service standards and safety requirements. WORK HISTORY

Riyadh

+966*********

Junior Sous chef

Royal Court Bahrain - Bahrain

12/2021 - Current

ad4m29@r.postjobfree.com

PERSONAL DOSSIER

• Nationality: Indian

• DOB: 04/06/1983

• Passport No: U0443415

• Iqama No: 255-***-**** (Transferable)

• Expiry Date: 14/01/2030

• Visa Status: Employment

SKILLS

• Effective communication skills

• Kitchen experience and management

• Ability to work with figures and

manage budget

• Cope under stressful conditions

• Strong leadership skills

• Supervise performance of kitchen staff to ensure proper activity.

• Perform other administrative tasks as will be communicated by superiors.

• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety.

• Work towards exceeding customer's expectation by encouraging and promoting high level of service.

• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly.

• Give appropriate support or guidance to members of kitchen when need arises.

• Resolve possible disputes within the kitchen and report any unresolved.

• Assist in recruiting, hiring, and training employee cooks.

• Promote good team spirit regularly.

• Ensure all dishes are prepared according to specification and served at the correct quality, portion size and temperature.

• Ability to pay attention to details:

adherence to specific ingredients and

measurement needed for various

Senior Chef De Partie

Arabian Delight Hotel and Residence - India

12/2020 - 12/2021

menus

• Make quick decisions

• Maintain a high level of hygiene and

cleanliness.

• Ability to work effectively as part of a

team

• Possess strong management and

organizational skills

• Multitasking Abilities

LANGUAGES

Hindi: Native language

• Oversaw kitchen employee scheduling, meeting coverage needs and avoiding wasted labour.

• Managed purchasing of supplies and ingredients for normal operations and special events.

• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.

• Supervised all kitchen food preparation while operating in demanding, high-volume environment.

• Devised special menus and food services for events at restaurant and customer locations.

• Created new menu items and interesting plating designs.

• Created recipes to maximise profit by delivering on target food costs per dish.

• Supported stock control and rotation, minimising waste with FIFO English:

Advanced

C1 systems.

Senior Chef De Partie

Damac Hotel & Residence - UAE

03/2020 - 11/2020

EDUCATION

S.S.C

Orissa Board – Orissa, India

One year Certification Programme: Food

Production

IIET(Integrated Institute of Education

Technology)

ACHIEVEMENTS

• Aliga seasonal plans with ingredient

availability and key area events for

optional promotions.

• Act as Head Chef when required to

maintain continuity of service and

• Trained junior kitchen staff in food preparation and hygiene practices.

• Executed efficient mise en place to facilitate smooth service.

• Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.

• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.

• Implemented effective rosters, successfully anticipating peak business times to determine appropriate staffing levels.

• Acted as head chef when required, maintaining continuity of service and quality.

• Plated food according to restaurant artistic guidelines for attractive presentation.

• Devised special menus and food services for events at restaurant and customer locations.

• Created recipes to maximise profit by delivering on target food costs per dish.

quality.

• Collaborate with Head Chef and Line

Cook to create delicious meals for large

Chef De Partie (Pre-opening team)

Novotel & Adagio AI Bustan - UAE

12/2013 - 01/2018

banquets, including BBQ festivals and

brewery events for up to 500 people

• Plated completed meals with meticulous attention to presentation and portion control.

• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

• Checked freezers and refrigerators to verify correct storage and temperatures.

• Planned promotional menu additions based on seasonal pricing and product availability.

• Collaborated with head chef to create innovative, seasonal menus for special events.

Demi Chef De Partie (Pre-Opening Team)

Melia hotels international - UAE

01/2012 - 12/2013

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.

• Participated in section briefings on a daily routine which may be out of service hours.

• Ensured that HACCAP standard is maintained, which includes follow up of proper food.

• Mentored staff in food preparation and storage best practices.

• Maintained food preparation, finishes/garnishes menu items, including buffet preparation to

• Prepared special menu items to attract wider customer base. Demi Chef De Partie

Pullman City Center Hotel & Residence - UAE

03/2010 - 12/2011

• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.

• Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.

• Plated completed meals with meticulous attention to presentation and portion control.

• Experimented with new dishes while incorporating customer feedback.

• Executed efficient mise en place to facilitate smooth service.

• Met company portion and serving size standards, maintaining kitchen cost-efficiency.

Indian cook 1st commis

Hotel Aiman Palace - UAE

02/2008 - 01/2010

• Prepared and cooked different kinds of hot food such as Indian, Arabic, International cuisine, grilled food and Tandoor bread.

• Set-up lunch and dinner buffet in restaurants and cruising and indoor/outdoor functions.

• Operated Kitchen Equipment such as Rational Oven (HACCP certified equipment), Oven, and Tandoor Machine.

• Accounted for individual diets and allergens when cooking personal meals.

• Checked quality of raw materials and ensure that it conforms to the company standard.

Indian Cook 1st Commis

Fortune Murali Park (by welcome group) - India

05/2007 - 01/2008

• Used batch cooking equipment to create multiple meal items at once.

• Communicated closely with service teams to fully understand special orders.

• Adjusted recipes based on availability of ingredients or current guest preferences.

• Created special menus for events with unique ingredients and recipes.

• Followed precise recipes detailing ingredient requirements and cooking methods.

• Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.

Indian Chinese Cook 1st Commis

Megana Tasty Buds - India

08/2005 - 05/2007

• Knowledgeable in Current Hygiene Practices in Catering & Hotel Industry.

• Performed other task as assigned by immediate Superior.

• Cooked consistently and enthusiastically on a high level as directed by the head chef.

• Helped in creating and cooking to perfection the seasonal, all fresh 5- Course modern gourmet menu and dishes.

Commis

Country club - India

09/2003 - 08/2005

• Cooked and presented dishes in line with standardised recipes.

• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.

• Controlled and minimised food waste.

• Quality-checked items for quantity and presentation.

• Prepared and presented innovative dishes of exceptional quality and uniformity.

• Carried out tasks assigned by Chef De Partie.

Indian cook 3rd commis

Hotel Amrutha Castle Best Western Group - India

12/2001 - 06/2002

• Handled, storage, cleaned and personal hygiene procedures.

• Participated in on board trainings and refreshers.

• Followed proper procedures when recycling food from leftover service periods.

• Maintained food preparation, finished/garnished menu items, including buffet preparation to current company specifications.

Contact this candidate