Junaideen M. Hussein

E-mail: adc9yi@r.postjobfree.com

Mobile: (965-********/60013448

Date of Birth: 11th April 1981

Nationality: Sri Lankan

Post Apply: Executive Chef/Cooperate Chef

A passionate person and dedicated in servicing and preparing quality food to customers, with a wide variety of experienced and exposure in food and beverage industry i.e. catering, ala carte servicing, manufacturing banquet and restaurant etc. Lead the operations and a team leader that help boost the morale of team players to meet the company goal, mission and vision accordingly.

Employment Details in Kuwait – 2003 to 2018 (15-Years)

Job Title

Executive Chef/Operation Head

Job Status

Present Job

From

1st August 2011

Notice Period

8 Weeks

Employer Name

Flex Resorts & Real Estate Co.

Employer Phone

(965-********

Working Language

English

Job Family

Food and Beverage

Employment Type

Full time

Employee Supervise

46+

Job Title

Executive Head Chef

Industry

Franchise and Hospital food

From

10th January 2009 to August 2011

Location

Kuwait, Ardiya

Employer Name

Aqarinternational Trading Co.

Employer Phone

(965-********

Working Language

English

Job Family

Food and Beverage

Employment Type

Full time

Employee Supervise

67+

Job Title

Executive Head Chef

Industry

Banquet,Restaurant,School

From

5th March 2007 to January 2009

Location

Kuwait, Shuwaik

Employer Name

Royalmovenpick Catering Co.

Employer Phone

(965-*******

Working Language

English

Job Family

Food and Beverage

Employment Type

Full time

Employee Supervise

53+

Job Title

Executive Souse Chef

Industry

Diet and Healthy food

From

02nd March 2003 to March 2007

Location

Kuwait, Shuwaik

Employer Name

Diet Center Sama Catering Co.

Employer Phone

(965-********

Working Language

English

Job Family

Food and Beverage

Employment Type

Full time

Employee Supervise

48+

Work Experience

Region of Services : Sri Lanka, Kuwait and Maldives Career Level: Upper Management

Core Duties and Responsibilities

1) Cooking Specialization – Diet, Organic and Low-carbohydrate and Healthy continental, oriental cuisine

Specializing in Asian food and French, Italian, Mediterranean, continental food, beside the home country Indian cuisine, good touch in bakery/pastry and proven high quality of art works and presentation.

2) Training & Skill Development – Cooking Methods, Utilization of Tools and Equipment, Training of Code of Conduct, Restaurant Policy, Mission, Goals and objectives, Personal Hygiene, Appearance, Behavior, Attitude, Etiquette and Mannerism, Planning, Human and Technical Skill Development, Service Standard and Culinary Art, Service, Accidents Prevention, Brand Development and implementation of structured operational systems. Tasked with increasing productivity and overall performance of work force whilst maintaining a strong profit growth rate and high customer satisfaction.

3) Kitchen Management – Administrative Tasks, Attention to Detail, Cooking Techniques, Banquet, Budgeting, Business Acumen, Business Sense, Catering, Cleanliness, Consistency, Cooking, Creativity, Culinary Expertise, Customer Service, Fast-Paced Decision Making, First Aid, Flexibility, Food Preparation, Food Pricing, Safety, Regulations, Science and Service Management, Grilling, Health and Safety, Hygiene, Ingredient Selection, Menu Planning, Multitasking, Nutrition, Ordering, Operations, Portion Control, Preparing Various Cuisines, Precision, Product Selection, Problem Solving, Recipes, Safe Food Handling, Safety, Sanitary Practices, Sanitation, Seasoning, Time Efficient, Well-Tuned Palate.

4) Staff Management – Implemented different Staff Programs included; Reward, Raising Star, Appreciation, Grievances Settlement, Roster, Appraisal, Hygiene, Staff Millage, Manpower Planning, Control Labor Cost, Recruitment (Locally and Internationally) etc.

5) Food Management –Food production, Purchasing, Culinary art, Menu planning, Food Service System, ISO 22000 and HACCP Compliance, Cost Reduction Techniques, Quality and Quantity Controlling, Recipe Standard Maintenance, Yield and Wastage % Calculations and Management, Food Disposal Techniques.

6) Catering, Parties and Buffet Management – Implemented and managing Catering, Buffet and Parties in Ministries Locations, Superior leader ship, coaching, and team building skills frequently praised by senior management, Committed to creating memorable dining experiences for all guest, Thrive in high-pressure environments, Passion for food and flawless service

7) Research and Development – .Food tasting and developing the menu, Demonstrate Techniques, Pre-Opening, Budget, P/L, Market Research, Food Trends, SOP Creation, MICROS/Aloha programming.

8) Inventory Control – EOQ (Economic Order Quantity), Understandable SKUs, Conduct Cycle Stock Count, Reporting and investigating Variances, Price Competitiveness, Source Ingredients, Mini and Major Warehouse Controlling, Monitoring Supplier Lead Time, Maintaining Minimum Safety Stock Standard, Eliminating Obsolete Inventory

9) Kitchen Assets Management – Weekly check of Large, Medium and Mechanical Equipment Maintenance, Kitchen Safety and Tools, Knife Cuts, Pressure Heat and Temperature Control and monthly HVAC Check in coordination with the Maintenance Department, Culinary innovator known for producing top quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs, proven ability to lead multi outlets, fine dining and high volume operations

10) Policy, Procedure and Documentation – Developing and Implanting SOPs includes; Kitchen Scheduling, Use, Manager, Food handler health and Hygiene, Equipment Care, Kitchen Evaluation, Violations, First Aid etc.

Educational Details

Qualification

University/ Institute

Location/ Year

Academic

Advance Level (A’ Level)

V/AL-Hamiya Central College

Sri Lanka, 2000

Ordinary Level (O' Level)

V/AL-Hamiya Central College

Sri Lanka, 1997

Professional

F&B Complete Diploma and Training

Ceylon international Hotel School

Sri Lanka,2002

Hotel Management Diploma and Training

Ceylon international Hotel School

Sri Lanka,2002

Practical English & Communication

Radiant vision institute Center

Kuwait, 2005

HACCP and Food Hygiene Systems

Aqarinternational Trading Com.

Kuwait,2009

ISO 22000:2005 Awareness Training Food Safety

Aqarinternational Trading Com.

Kuwait, 2009

Diet and Organic food preparation and Training

Nutrition and Diet Center

Kuwait, 2005

Certification

F&B Complete Management (F&B)

Food Awareness Training Certify (ISO 22000:2005)

International Hotel Management (IMH)

Nutrition and Diet food Certify Study (NDC)

International Cookery Course (ICC)

Kuwait’s Choice Certify 2015 condense (Super Brand)

Hazard Analysis & Critical Control Points (HACCP)

Bachelor of Communication Study (B.Com)

Previous Employment Details in Sri Lanka

Trans Asia Hotel and Groups, Sri Lanka (Year) 5 star Hotel

Casserole Restaurant & Banquet Hall, Sri Lanka (Year)

Alankulama Holding Private Hotel Group, Kuwait, (Year)

Catamaran Beach Resorts, Sri Lanka (Year)

Interest Profile

Preparing new dishes and recipes

Participate for the Chef Guild of Middle East programme

Playing Cricket and Football

Driving to long trip

Internet items

I do hereby by certify that the information given above mention are true and correct to the best of my knowledge and I grow in order to extend my service and my skills for the good of the company as well to the other people.

Thank you Junaideen Muhammad Husain

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