Chef De Partie

JAHANGIR ABDUL MALEK

+966-**-***-**** ***************@*****.*** Jeddah, Saudi Arabia

PROFESSIONAL SUMMARY

Accomplished and energetic Chef De Partie with over 15 years of experience and a solid history of achievement in Food and Beverage Management. Motivated leader with strong organizational and prioritization abilities. Trained in multiple cuisines and preparations and extremely knowledgeable of basic and advanced cooking techniques. Able to prioritize safety in the kitchen while upholding high standards for meal and ingredient preparation. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards. EXPERIENCE

EL&N LONDON UPSCALE BRAND Jeddah, KSA

CHEF DE PARTIE December 2022 to PRESENT

• OPENING TEAM – EL&N London Atelier La Vie, Jeddah – January 2023

Measuring meal ingredients accurately for the chef de partie.

Working as a part of a team of highly motivated cooks. Revising and assist in creating a new monthly menu.

Responsible for the efficient running and supervision of the Pantry, Pastry, and other areas as well as being direct by the Head Chef.

Supervising in the preparation of food under the supervision of the Head Chef.

Decisions on the quantities portion sizes of the food to be prepared and served.

Creating dishes for patrons with special dietary or cultural needs.

Ensuring that the kitchen staff always wear the appropriate attire in accordance with the relevant guidelines.

Maintaining the correct level of fresh, frozen, and dried foods in the storeroom. PAUL RESTAURANT IMAN AL IDDRISSI GROUP TRADING CO. Jeddah, KSA July 2012 to July 2022

1. CHEF DE PARTIE

Inspected and cleaned food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Ensured food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.

Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Turned or stirred foods to ensure even cooking. Portion, arrange, and garnish food, and serve food to waiters or patrons.

Seasoned and cooked food according to recipes or personal judgment and experience.

Weighed, measured, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Worked with staff to develop menus for weekly functions and chef specials for members. 2

2. KITCHEN LINE COOK

Arranged food according to presentation guidelines and quality standards.

Maintained the motion in the kitchen as well as stocking the alley and line with items needed for line cooks.

Made all the appetizers, soups and salads needed as well as baked items.

Selected portions, bread and prepare food items necessary for line cooks, including seafood, sandwiches.

Prepared, cooked, and set up a variety of Indian inspired vegetarian appetizers, salads, entrees and desserts.

Cleaned and sanitized work areas as mandated by Health & Safety codes. SENSES RESTAURANT HUSSAIN ABDUL GANI TRADING CO. Jeddah, KSA WAITER May 2008 to May 2011

Served food & beverages to customers, and prepare or serve appetizers at tables as required.

Answers any questions about the menu.

Stocked service areas with supplies such as food, and tableware.

Assisted host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests.

Packed to-go orders, double-check every food item to ensure everything is there.

Performed cleaning duties, such as sweeping floors, tidying up food runner station, wiping down sushi bar and cashier, or checking and cleaning the bathroom.

Ran accurate and complete dishes to the correct table and/or guest in a timely fashion. NOORZAHAN HOTEL Comilla, Bangladesh

FOOD RUNNER May 2006 to May 2007

Consistently provided professional, friendly and engaging service.

Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.

Displayed enthusiasm and knowledge about the restaurant's menu and products.

Set dining tables according to type of event and service standards.

Routinely cleaned work areas, glassware and silverware throughout each shift.

Immediately reported accidents, injuries or unsafe work conditions to manager.

Bussed, cleared, cleaned and set tables in a quiet and efficient manner. EDUCATION

Higher Secondary Certificate Nangalkot Degree College Academic Year 2008 Comilla, Bangladesh

Relevant Coursework:

Culinary Arts

Hospitality Human Resources

Food & Beverage Cost Control

3

SKILL

Inventory & Control Management

Equipment Maintenance

Safety & Sanitation

Training & Development

Customer Service

Cooking & Baking

Ability to produce high quality food

Menu Development

Time Management

Bread Production

TRAINING / SEMINAR

Customer Service and Sales Process

Saudi Ministry of Health Baladiya Food Safety Trainings

Bread & Pastry Production

Commercial Cooking

Food and Beverage Services

Culinary Classes

CONTACT INFORMATION

Mobile: +966-**-***-****

Email: ***************@*****.***

Date of Birth: June 27, 1982

Passport: EE0920132

Passport Expiry: January 29, 2025

Saudi Iqama Number: 225*******

Nationality: Bangladeshi

Languages: English, Bangla, Urdu, Hindi, basic Arabic

Home Address: Comilla, Bangladesh

Current Address: Jeddah, Saudi Arabia

Contact this candidate