Head bakar
Resume:
CURRICULUM VITAE
MOHAMMED KHURSHID
Address:
C/o Mohd.Yanus Shopkeeper College Road Chamba,Tehri Garhwal-249145
Uttarakhand (India)
E-Mail:
************@*****.**.**
**************@*****.***
Passport No.:- L 8180632
Place of issue: -Dharadun
Date of issue:- 31/03/2014
Date of expiry:-30/03/2024
Phone no:
Res.no: +966*********
REFERENCE ID:-
1
contact no.:
LinkedIn account:-
Personal Data:
Date of Birth : 25TH Jan. 1974
Age :43 Year
Gender :Male
Nationality : Indian
Marital Status : Married
Languages
Known :English, Hindi, Arabic
Avocations : Listening music, chatting with friend.
CAREER OBJECTIVE
I have worked in competitive environment, where I could use my full potential to the extend. I have vast experience in FIVE STAR and SUPER DELUX Group of Hotels. With hygienic and sanitation of hotel cuisine. I have refine manners to bridge co-ordination among the staff and managers. Creative and energetic team player and responsible for high- Level quality of food. More over knowledge of modern method help me in food promotion and food festival.
ACADEMIC QUALIFICATION
●THE MINISTRY OF TOURISIM –GOVT OF INDIA –NATIONAL HOSPITALITY SKILL CERTIFICATE COMPLETED THE ORIENTION PROGRAMME AND SKILL TEST DESIGNED BY NATIONAL COUNCAL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY AND ADMINISTERED BY THE ANSTITUTE OF HOTEL MANAGEMENT PUSA NEW DELHI INDIA
●10th Passed from U.P. Board
PROFESSIONAL TRAINING
●June 1990 to 1992 – Taj Bakery & Confectionary – India
Position : Trainee (Bakery & Pastry)
WORKING EXPERIENCE
Presently working Rosh Reyhan By Rotana Olaya Riyadh saudi arabia
Desigmation Head bakar November 2019 to tell date
1-Organization name babylon warwick hotel karrda Baghdad iraq
Designation - joining as a Head bakar
Tenure –jan 12 2018 to may 31 -2019
2–Organization name – ROSH RAYHAAN BY ROTANA Place – RIYADH(SAUDI ARABIA)
Designation - Joining as a Head Baker in bakery department as a pre opening team.
Tenure - December 6, 2015 To 7 December 2017
JOB DISCRIPTION AND RESPONSIBLITIES
●Check products for quality and identify damaged or expired goods.
Evaluate quality of food ingredients or prepared foods.
●Set oven temperatures and place items into hot ovens for baking.
●Adjust temperature controls of ovens or other heating
Equipment.
●Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
●Load materials into production equipment.
●Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
●Operate cooking, baking, or other food preparation equipment.
●Place dough in pans, molds, or on sheets and bake in production ovens or on grills.
●Operate cooking, baking, or other food preparation equipment.
●Measure or weigh flour or other ingredients to prepare batters, dough, fillings, or icings, using scales or graduated containers.
●Measure ingredients or substances to be used in production processes.
●Observe color of products being baked and adjust oven temperatures, humidity, or conveyor speeds accordingly.
●Inspect food products.
●Adjust temperature controls of ovens or other heating equipment.
●Check the quality of raw materials to ensure that standards and specifications are met.
●Evaluate quality of food ingredients or prepared foods.
●Check equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.
●Monitor equipment operation to ensure proper functioning.
●Clean production equipment.
●Maintain production or processing equipment.
●Adapt the quantity of ingredients to match the amount of items to be baked.
●Determine food production methods.
●Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
●Apply protective or decorative finishes to workpieces or products.
●Decorate baked goods, such as cakes or pastries.
●Apply protective or decorative finishes to work pieces or products.
●Operate slicing or wrapping machines.
●Operate cutting equipment.
●Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
●Shape clay or dough to create products.
●Order or receive supplies or equipment.
●Order materials, supplies, or equipment.
●Prepare or maintain inventory or production records.
●Record operational or production data.
●Develop new recipes for baked goods.
●Stocking/Receiving
●Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.
●2- Organization Name : WORKED MOVENPICK HOTEL&RESIDENCE HAJAR TOWER MAKKAH SAUDI ARABIA AS CHEF DE PARTIE BAKER FROM 3 JULY 2013 TO NOV 2014
●3- Organization name : WORKED ZAABEEL PALACE HOSPILITY DUBAI AS CHEF DE PARTIE BAKERY FROM 15 JUNE 2011 TOMAY 2013
● 4- Organization name: SAUDI ARABIAN AIRLINES CATERING AL KHOBAR SAUDI ARABIA
●5- Organization name: HOTEL SHERTION NEW DELHI AS “CHEF DE PARTIE” FROM 2nd JUNE 2008 TO MAY 2010AS CHEF DE PARTIE (BAKERS)JULY 2010 T0 2 FAB 2011
●6- Organization name:HOTEL LE-MERIDIEN MINASEYAHI – Dubai(Hotel The Westin Dubai) pre opening team
DEMI CHEF DE PARTIE 3rd April, 2005 to 30th March 2008
Le-Meridien Minaseyahi Having 7 Food Outlets & Banquet Halls for
1000 pax capacity and 5000 pax capacity of open beach area.
MINASEYAHI is the BEST BEACH AWARD in middle East
(2004).BARASTI Bar is the best beach bar in Dubai.
This is the first hotel to start THE DHOW speciality seafood boat
restaurant in Dubai.
The first largest Italian Restaurant (350 covers) in Dubai.
●7- Organization name:LE-MERIDIEN HOTELS – Kuwait.
(Pre Opening Team Le-Meridian Convention Centre,
Le Meridian Tower (Art & Tech) COMMI-I
Feb. 2004 to Feb. 2005
In June 2004 Le-Meridian Catering and Convention Centre gave its rise to its opening, which is responsible for all the conventions and outdoor functions, and is also the centralized kitchen for the butchery, bakery and pastry which is also responsible to cater all the upcoming hotels of Le-Meridian. I was moved to convention centre and placed in the hot kitchen responsible for the production.
In Sep. 2004 opened Le-MeridienTower, Art & Tech. This is the first Art & Tech Hotel in the middle East. Having 70 art & Tech. rooms and three food outlets. I was working in Cascade multicusine restaurant. It is also Live Kitchen
●8- Organization name: MARRIOT LAKESIDE CHALET, RENAISSANCE MUMBAI ASSOCIATE- March 2003 to Jan. 2004
286 Suites Room -177 Executive Apartments Coffee Shop all day dining restaurant Chinese Restaurant-Indian Restaurant Nawab Shah Bar Emperor’s Court-1 Delhi Pastry Shop and tea lounge bar. Largest convection center in India with 2.30,000 sq. ft. of indoor and outdoor meeting space. Health club and Swimming Pool.
●9- Organization name: – TSC Universal Sodexho, Doha, Qatar, October 2000 to Sept. 2002
Position : Commi-I
●10- Organization name: – Feb. 1997 to Feb. 1999 – Oasis Resorts A Group Saad Co., Al Khobar-KSA
Position : Commi-II
TECHNICAL PROFICIENCIES
●Operating System: Window 98, XP, Windows 7.
•Others : MS Office, MS-Excel, MS-Power . point and internet application.
HOBBIES
•Listening music
•Reading News Paper
Declaration:
I hereby declare that the all the information mentioned herein is true to the best of my knowledge.
Place- RIYADH
(Mohammed Khurshid)
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