Sous Chef Executive

MUHAMMAD AKHLAQ KHAN

EXECUTIVE SOUS CHEF

Educational Qualifications:

•Diploma in Catering.

•Apprentice ship course 03 years Diploma from Karachi Intercontinental Hotel.

•Higher Secondary School Certificate from Abdullah Haroon College, Karachi, Pakistan.

•Secondary School Certificate from Anglo Urdu High School, Karachi, Pakistan.

Achievements:

•I was honored to be a member of the Crowne Plaza Dubai's Kitchen Team, which was awarded the Torch Bearer award for two consecutive years during 1996 & 1997.

•Achieved grade "A" in food safety and hygiene test conducted by the Dubai Municipality.

•I was an active member of the Chef's team that prepared the biggest bowl of Biryani, a feat recorded by the Guinness Book of World Records.

Experience:

Feb 2012 – April 2019

Radisson Blu Resort Sharjah: Executive Sous Chef Sharjah, UAE

306 ROOMS

Job Responsibilities

Check all Banquet function sheets on daily basis

Ensure that the daily requirements of all the outlets from the Production Kitchen are readily available as needed.

Ensure that the special promotions / themes requirements of all the outlets from the Production Kitchen are readily available as needed.

Handle all the needs of the Meeting Rooms.

Ensure that all the ingredients required in the Production Kitchen are requisitioned on time and maintain the necessary follow up.

Ascertain that the area of responsibility meets the Health & Hygiene standards as set by the company as well as by the local Municipality.

Ensure that the ingredients kept in the Production Kitchen store are used in accordance with the expiry date. Coordinate with the EX-Chef for any changes to be incorporated in the menus.

Conduct the daily operation briefing with the direct report staff and trained them if needed.

Make the duty roster as per the workload for approval from the Ex Chef.

Make sure that HACCP standard has been carried out at all-time within the kitchen area.

Make sure health & safety measure.

Make sure all food handlers to carry their food handlers’ certificate.

FIFO follow up in kitchen premises. (first in first out) Maintaining personnel hygiene for food handlers.

Keep eye on good Hygiene Practices (GHP)

JULY 2011 –Jan 2012 EXECUTIVE CHEF

AL JAZIRA CLUB HOTEL

Abu Dhabi, UAE

JUNE 2010- APRIL2011 ADNH COMPASS ME L, L, C Abu Dhabi, UAE

HEAD CHEF

ATLANTIS HOTEL STAFF ACCOMODATION SERVING 3000 MEALS PER DAY

Jan 2010 - May 2010 Executive Sous Chef

TRIANON SPORTS CITY HOTEL

Abu Dhabi, UAE

Dec 2008 - July 2009 Sous-Chef

Mirfa Hotel

Abu Dhabi, UAE

May 2005 - Dec 2008 Junior Sous Chef

AL RAHA BEACH HOTEL

Abu Dhabi, UAE

Aug 2004 - April 2005 Main Kitchen Chef Sept 2003 - Aug 2004 Chef Entremétier

INTERCONTINENTAL ALJUBAIL K, SAUDI ARABIA

1999 – 2003

Banquet & Production Chef 1998 – 1999

Chef de Partie 1995 – 1998

Demi Chef

CROWN PLAZA HOTEL

Dubai,UAE

1991 – 1995

Demi Chef

INTERCONTINENTAL HOTEL

Al Ain, UAE 1990 – 1991

Cook in Charge OFFICERS’ MESS

DEFENCE SERVICES SULTANATE OF OMAN

1987 – 1989

Commi One, Commi Two HOTEL INTERCONTINENTAL

Abha, Kingdom of Saudi Arabia

Culinary Skills:

Skilled in following cuisines,

•Chinese

•Continental

•Western

•Indian

•Pakistani

•Italian

•Arabic

Personal Attributes

•Team player an able to work under pressure

•Very adaptable and receptive to advice, willing to learn method

•Give attention to details organized and methodical

•Respectful and supportive with colleagues

Language Proficiency

English Read, Write & Speak

Urdu Read, Write & Speak

Arabic Read, Write & Speak

Certificates

HACCP Internal Auditor Training. (April 2009)

Essential food Safety (TUV Nord Middle East) (April 2009)

Basic First Aid, CPR, & AED. (ASHI) (Dec 2008)

Supervisor of the Month. (Jan 2008)

Leadership Skills Training. (June 2007)

Effective Time management. (April 2007)

“Foundation Food Hygiene”. (Dec 2006)

Customer Service Excellence (Aug 2006)

Fire Training. (Sept 2005)

Communications Skills Training. (Dec 2006)

Basic Food Hygiene. (British Govt. 2003)

Biggest Bowl of Biryani. (Awarded by Govt. of DUBAI. 2001)

Biggest Bowl of Biryani. (Guinness Book of Records 2001)

Letter of Appreciation. (From Different Executive Chefs)

Torchbearer Award. (1997)

Escoffier 2000. Cuisine de Reference. (1997/98)

Customers Come First. (Frontline Involvement, 1992)

Energy & Material conservation Class. (1993)

Part of KITCHEN BRIGADE AGCC Summit IN ABU DHABI. (1992)

Guest Courtesy Training. (1991)

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

Muhammad Akhlaq Khan

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