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Food Safety

Location:
Dubai, Emirate of Dubai, United Arab Emirates
Salary:
8500 Aed
Posted:
March 13, 2020

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Resume:

ABHINAV ANAND

Mobile:+971*********

E-mail :anand.abhinav86gmail.com

Service oriented professional with 9 years of proven work experience in hospitality industry. Possess ability to meet customer needs, provide prompt services and perform well under work pressureand tact to deal with multicultural personnel. Proactive and well-organized team player with good communication, coordination, organizational, interpersonal and time management skills. Seeks an executive role in Administration in any industry to use diverse experience and skills.

Applying for

Sous chef

Achievements

Specialized in handling allergic guest (gluten allergic, nut allergic, etc.)

Displayed abilities in handling problems as opportunities and dealing with difficult challenges.

Recognized as a quick learner and can easily adopt to company procedures.

Commitment to service excellence.

Career Progression

Waldorf Astoria Palm Jumeirah

SOUS CHEF

February 2019 To till Date

Junior sous chef

September 2017 To Feb 2019

Chef D Partie

September 2014 To September 2017

Oversaw and prepared food for All Day Dining And Banquet for 1000 Guest

Ordered food menu planning cost control and labor

Maintaining health and safety sanitation of 95% or higher

Maintaining sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the hotel standard

Leading the Team and responsible for planning and routine special menus and estimate there relative cost and obtained necessary resources that would go into preparation.

Ensuring consistent great food production, in line with the high quality standards expected by Waldorf Astoria.

Grosvenor House Dubai

Demi Chef D Partie

Sep 2012 Nov 2014

Worked with Michelin star chef GARY RHODES kitchen Rhodes mezzanine and Rhodes W1

Being a part of RHODES IN RESIDENCE opening team.

Daily routine of menu planning as per guest occupancy and their choice.

Monitoring of hygiene and grooming as per standards.

Monitoring the food regularly for freshness and temperature appropriateness as per the health and hygiene standards.

Leading the production line in the absence of the Chef d Part.

Responsible person for pass station.

Managing training and training report for new joiners.

Monitoring portion and waste control to maintain profit margins.

Worked in a busy and popular restaurant and routinely having to cook for up to 50 diners every day. Responsible as part of the team for cooking tasty, delicious and healthy meals for all customers.

Making sure good nutritional standards are maintained when preparing meals.

Keeping an eye on the temperature of cookers and` roasters.

Constantly checking the quality of the food being served to customer

Double Tree By Hilton

Commi

Feb 2012 TO Sep 2012

Worked with Pre-opening Team

Worked with Hotel DOUBLE TREE BY HILTON, New Delhi FOOD STORE OFFERS WESTERN AND ORGANIC

Making sure good nutritional standards are maintained when preparing meals.

Keeping an eye on the temperature of cookers and` roasters.

Constantly checking the quality of the food being served to customer

Assisting guest with their needs and customizing the dish accordingly

Hilton New Delhi

Commi

November 2010 To February 2012

Being a part of POMODORO Italian Kitchen opening team.

Preparing homemade pastas, Italian sauce

Keeping an eye on the temperature of cookers and` roasters.

Constantly checking the quality of the food being served to customer

Assisting guest with their needs and customizing the dish accordingly

Keeping an eye on the temperature of cookers and` roasters.

Constantly checking the quality of the food being served to customer

THE TAJ RESIDENCY

Job Title: Industrial

Duration: 6 Months

Area covered:

Food production

Completed 4 years degree of hotel management and applied nutrition from IHM MEERUT INDIA

Areas of Expertise

Chef PERSON IN CHARGE OF HYGIENE UNDER JHONSON DIVERSY LEVEL 3.

All aspects of food preparation, cooking and presenting of dishes according to company guidelines / customer preferences.

Liaise with kitchen staff, food service/bar staff and restaurant management regarding customers order and general service of kitchen operations.

Maintain a safe and hygienic working environment, to include proper storage of food, equipment, utensils and implements, prevention of working environment hazards and accidents at work, following accident, first aid and emergency procedures.

Daily temperature checks of fridges, freezers, storage areas, deliveries and recording assessment where necessary.

Proven Job Role

Kitchen Ethics

Abiding by all legal requirements, food hygiene regulations and food safety laws.

Cleaning, sanitizing and disinfecting all kitchen areas in accordance with daily.

Complete all paperwork accurately, legibly and clearly.

Complete time sheets and have them verified by the manager.

Maintaining a professional, safe and hygienic appearance on duty.

Comply with all other legal obligations, company policies and practices.

Attend all meetings and training sessions, as requested

Personal Details

Nationality

:

Indian

Date of Birth

:

09TH April 1986

Marital Status

:

Married

Visa Status

:

Employment Sponsorship

Languages

:

English, Hindi

References

Rahul shirolkar

Senior Sous chef

Waldorf Astoria Dubai

+971*********

Mr Karan Nair

Sous chef

Sheraton Grand

Dubai

+975********

Mr Irsad Qureshi

Chef d cuisine

Grosvenor House

Dubai

+971*********

Mr Saket Ranjan

Chef d cuisine

JW marquise

Dubai

+971*********

Declaration

I declare that the information and facts stated above are true and correct to the best of my knowledge and belief.

Date :

Place : (ABHINAV ANAND)

Strengths

Excellent Customer Service Skills

Administration and Coordination Skills

Diversified industry experience

Effective Team Player & Fast Learner

Hardworking - Reliable - Sincere

Confident – Self Starter - Flexible



Contact this candidate