Food Safety
Resume:
MD. ARIF QURESHI
A *, Industrial area, opposite of Acacia Hotel,
Al Jazeera Al Hamra,
Ras Al Khaimah-35757
Contact No. : +971*********
E-Mail : ***********@*****.***
PROFESSIONAL SUMMARY
Talented and focused professional who has around 9 years of expertise preparing food and menu for special celebrations, banquets and all-day dinning. Dedicated to safe food handling practices and proudly created new recipes to meet client demands. A talented individual offering extensive culinary ability and thrives on mentoring newly hired kitchen personnel.
A hardworking, pro-active chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness.
Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with an ambitious & exciting company.
AREA OF EXPERTISE
Banqueting
All Day Dining
Guest handling
Team work
Plating and presentation
Proper food handling
Food safety procedures
Menu expertise
Decision-making
KEY SKILLS
Understanding of food labeling and temperature controls.
Constantly working hard to achieve personal goals and objectives.
Ensuring that meals are prepared with full regards to food cost, quality, consistency, eye appeal and taste.
Having strong and effective leadership skills, along with the ability to successfully manage a team of cooks.
WORK HISTORY
JR.SOUS CHEF 04/2018 to till now.
Hilton Al Hamra Beach & Golf Resort- Al Jazeera Al Hamra, Ras Al Khaimah.
Plated meals paying special attention to garnishes and overall presentation.
Prepared items for roasting, sautéing, frying and baking.
Supervised and lead a team in day to day operation.
Worked closely with the C.D.C. and sous chef to create a banquet menu for wedding guests.
Inventoried and restocked items throughout the day.
Explained menu options in detail so that customers could make educated decisions on food items.
Maximized customer service by training staff, overseeing operations and resolving issues in a timely manner.
Displayed enthusiasm and knowledge about the menu and products.
CHEF DE PARTIE 02/2017 to 01/2018.
Le Méridien Gurgaon, Delhi NCR-Gurugram, Haryana.
Supervised, trained and developed team members in accordance with company policies and procedures.
Explained menu options in detail so that customers could make educated decisions on food items.
Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
Worked closely with the chef to provide tasty options for guests with food allergies or intolerances.
Prepared food for banquet events and reservations, anticipating planning and staffing needs.
Displayed enthusiasm and knowledge about the menu and products.
COMMIS-I 12/2014 to 10/2016.
Doubletree by Hilton Hotel and Residences, AL Barsha, Dubai.
Worked closely with the chef to provide tasty options for guests.
Stocked and maintained a cleanliness of stations.
Prepared food for banquet events.
Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
Listened to, understood and clarified guest concerns and issues.
COMMIS-II 10/2012 to 11/2014.
Hilton Garden Inn Gurgaon Baani Square, Gurgaon.
Worked closely with the chef to provide tasty options for guests.
Stocked and maintained a cleanliness of stations.
Prepared food for banquet events.
Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
Listened to, understood and clarified guest concerns and issues.
COMMIS-III 07/2011 to 10/2012.
The Westin Gurgaon, New Delhi.
Established and maintained a positive work environment.
Prepared for large parties and reservations, anticipating planning.
Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
Kept kitchen areas clean and free of debris and water.
Motivated and disciplined employees according to established requirements.
ACHIEVEMENTS
Participated in Tandoor Competition during I.T (Industrial Training), and got the 1st runner up place.
Nominated for Hilton highest award SPIRIT OF CARE.
Got an appreciation letter by executive chef for best performance.
INDUSTRIAL EXPOSURE
Done 22 weeks Industrial Training from CROWNE PLAZA TODAY, Gurgaon.
Also done 2 times Vocational Training for 2 Months from CROWNE PLAZA TODAY, Gurgaon.
Have undergone the ODC from Wild Flower Oberoi, Shimla.
Worked as a volunteer in Common Wealth Games 2010, Delhi.
PROFESSIONAL QUALIFICATION
Completed 3-year B.Sc. in Hospitality and Hotel Administration from Institute of Hotel Management (IHM), SHIMLA, affiliated to the NCHMCT.
6 months diploma in computer applications from C.E.C.
EDUCATIONAL QUALIFICATION
Passed 10+2 in 2008 from C.B.S.E Board.
Passed 10th in 2006 from C.B.S.E Board.
PERSONAL DETAILS
Date of birth : 16th august 1990
Father’s Name : Md.Ayub Qureshi
Nationality: Indian
Gender : Male
Language Known : English & Hindi
Hobbies : Learn and explore new things.
Passport no. : Z1998090
Passport expire : 28/08/2023
Skype id : Rfqureshi04
Declaration: I hereby declare that all the information provided hereby is correct and accurate to the best of my knowledge.
Date:
Place: U.A.E (MD.ARIF QURESHI)
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