Sous Chef Pastry
Resume:
Mohammed Faisal Rashid
Chittagong, Bangladesh
Mobile: +880**********
E-mail: ************@*****.***
Nationality: Bangladeshi
Date of Birth: 18/02/1980
Objective
An individual with high interpersonal and managerial skills looking forward to a challenging career in a fast growing organization to contribute and participate effectively in the growth of organization and scale the lights of a challenging career.
Career Summary
I moved to Dubai after my higher secondary education and I started working with Hilton Dubai Creek All Day Dining, In Room Dining & VERRE by Gordon Ramsay as a Prep Commis (Pastry & Bakery), and through hard work and focus I was soon promoted to Chef de Partie. Whilst under Gordon Ramsay I covered the pastry section within his kitchen and Glass House (ADD) Gordon used to come over every 3 months to check the menu and taste our new dishes. The standards and discipline was something that I had never seen before in my career and I loved the attention to detail in the dishes
In late 2012 Gordon no longer ran Verre and the acting Head chef Nick and Exec Chef Scott who worked for Gordon asked Hilton for the opportunity.
In late 2013 this is when Darren Velvick came and took over table 9, here I was promoted to Jr. Sous Chef became more of a support for Darren as he was only one man where before there was always Nick and Scott.
I have gained so much experience working with these British Chefs all with Michelin star back grounds. The techniques and respect for ingredients have really helped me understand about standards and the importance of quality to deliver the best product to the customer.
Awards
Pro chef award: Restaurant of the year 2014. (Table 9)
Esquire Magazine: Top 100 Restaurants in the Middle East 2013 (#1). (Table 9)
BBC Good Food Middle East: Restaurant of the year 2012. (Table 9)
Trip Advisor: No 1 Restaurant June 2012. (Table 9)
What's On Magazine: Restaurant of the year 2012. (Table 9)
What's On Magazine: Best Modern European Restaurant 2012. (Table 9)
Time Out: Best Newcomer: Highly Commended 2012. (Table 9)
Esquire Magazine: Top 100 Restaurants in the Middle East 2012 (#3). (Table 9)
VERRE by Gordon Ramsey (fine dining restaurant), Being a part of successful Restaurant of Year Award 2006, 07, 08, 09 from Time Out Magazine & best number # 1 fine dining restaurant award in Middle East by Esquire magazine in 2010.
BBC Good food awards Middle east: Best fine dine restaurant 2018 Oman (Alila Jabal Akhdar)
BBC Good food awards Middle east: Restaurant of the year 2019 Oman (Alila Jabal Akhdar)
Top 10 Hotels Middle east (Alila Jabal Akhdar) – Readers’ choice 2019
Oman leading Boutique hotel (Alila Jabal Akhdar) 2019 – World travel awards
Top 9 Hotels (Alila Jabal Akhdar) middle east – Hall of fame – Trip advisor
Certified silver earth check status (Alila Jabal Akhdar) – Trip advisor
Working Experience
Sous Chef Pastry
(March 2018 to March 2020)
Alila Jabal Akhdar Oman
Daily ordering
Create new dishes with the chef, to then be placed on Ala carte menus.
Complete mis en place prior to our outlets needs.
Coordinate daily tasks with the Executive Chef.
Regularly check physical condition of equipment, ensuring adequate operating stock levels are maintained. Report any maintenance requests to my Sous chef
Prepare all hot and cold desserts, sweets, cakes, pastry according the set standard.
Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Consult and check on daily requirements, functions and last minute events.
Carry out any additional tasks and all other duties assigned during the day.
Maintain proper hygiene within the kitchen.
Bring new sustainable ideas into action.
Part of food waste management system we put together as a senior team to help reduce food waste to 0%.
Handling suppliers & challenging Prices.
I.C.V (In Country Value) adding as much local produce we possibly can to support Oman Value.
Maintaining HACCAP Audit, previous score was 94%.
Junior Sous Chef (Main Kitchen / Pastry and bakery)
(July 2016 to Feb 2018)
Hilton Dubai Creek & Table 9
Supervise the main kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines.
Monitor regular standards of production to ensure highest level of quality
Monitor all aspects pertaining to the control of the hotel’s food cost
Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
Junior Sous Chef (IN charge of Pastry and bakery)
(Jan 2014 to June 2016)
Table9 by Darren Velvick
Hilton Dubai Creek.
Daily ordering
Create new dishes with the chef
Complete mis en place prior to our outlet opening hours.
Coordinate daily tasks with the Executive Chef.
Regularly check physical condition of equipment, ensuring adequate operating stock levels are maintained. Report any maintenance requests to my Sous chef
Prepare all hot and cold desserts, sweets, cakes, pastry according the set standard.
Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Consult and check on daily requirements, functions and last minute events
Carry out any additional tasks and all other duties assigned during the day
Maintain proper hygiene within the kitchen.
Chef De Partie (Pastry)
(Nov 2011 to Dec 2013)
Table 9 by Nick and Scott at Hilton Dubai Creek.
Complete mis en place prior to our outlet opening hours.
Coordinate daily tasks with the Sous Chef or Executive Chef.
Regularly check physical condition of equipment, ensuring adequate operating stock levels are maintained. Report any maintenance requests to Executive chef
Prepare all hot and cold dessert, sweets, cakes, pastry according the set standard.
Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Consult and check on daily requirements, functions and last minute events
Carry out any additional tasks and all other duties assigned during the day
Maintain proper hygiene within the kitchen.
Chef de Partie / Prep Commis (Pastry & Bakery)
(July 2003 to Oct 2011)
Verre by Gordon Ramsay at Hilton Dubai Creek, UAE
Support Chef de Partie in the daily operation and work.
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Prepare the daily mis-en-place and food production in own section
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
My Key Areas of Expertise
Kitchen Operations/ Ordering(Birch street and Edocs systems)
Maintaining food costs
Private Dining / Special Occasions / Chefs Tables
Safety / Sanitation / HACCP
Finding Key Suppliers
Maintaining high standards of cookery
New opening of table 9 by Nick & Scott and by Darren Velvick
Education:
(Jan 1998 to Dec 1999)
Higher Secondary School Certificate from Fatikchari Degree College, Bangladesh
(Jan 1996 to Dec 1997)
Secondary School Certificate from Haid Chokia high school, Chittagong, Bangladesh
Training
Successfully completed training for person in charge level 3 from diversey consulting. (Nov 2017)
Successfully completed training for person in charge level 2 from diversey cosulting. (March 2017)
Successfully completed training for food safety level 2 from diversey consulting. (January 2016)
Personal Abilities:
Hard working and ability to work under pressure.
Ability to work within a team and individually.
Cheerful and Friendly.
Language skills: English, Hindi, Bengali.
Contact this candidate