Food Industrial Training

Mohammad Tabish Ofaque Khan

Durrani House, Indrapuri, Patna-14

Mobile: +919********* E-mail: *****************@**********.***

Career Objective:

To build a career in Culinary Industry, which provides an encouraging and challenging work environment, where I can use my knowledge and skills contributing towards the growth and goals of the organization.

Professional Experience : Total Exp. – 9years

Current role commie 1

Royal Caribbean cruise line, Miami(USA) April 26, 2014 to till now

Profile- commie 1,continental

Working as a commie 1 in worlds largest cruise ship “oasis of the seas” and “allure of the seas” means have to work every section either hot or cold as per requirement for smooth operation.

Follows the USPH standard.

Maintain all logs as per USPH and prepare accordingly.

Support CDP and prepare food and mise en place.

Al Yatch Restaurant (Hotel Golden Tulip), Jubail, KSA - 28th Aug 2011 to 30th Sep 2013

Profile- Hot Section, Sea-Food & Arabic

As a Commis 1 I am responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby my role will include key responsibilities such as:-

Support Chef de Partie in the daily operation and work

Maintain all frozen and perishable food items update in my section

Maintain work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in my section

Prepare the daily mise-en-place

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Coordinate with CDP for section requirements, cleanliness, wastage and cost control

Achievements:

Joined as ‘Commis II’ however get promoted as ‘Commis I’ in just three months

Awarded as Employee of the month for July’13

Appreciated by Executive Chef for worked under pressure on multiple occasion

Prepared English Cake for Christmas and appreciated by all staff and management

Hotel Chanakya. Patna, India - 10th Jan 2010 to 30th Mar 2011

Current Role – Commis III

Profile – Hot Section, Continental

Prepare foods as per standard Menu Recipe

Maintain Mise en place

Assist chef to prepare food as per Function plan for Banquet & A la cart for Restaurant

keep all frozen perishable food items update

Responsible for cleanness and hygiene for department as per hotel rules

Achievements:

In absence of South Indian cuisine staff, prepared ‘Dosa’ on guest request and appreciated by Executive Chef for the same.

Prepare Oyako don Rice on special request for Japanese guest and got compliment from the guest as well

Exposure of Industrial Training in ‘Hotel Le Meridian’ Pune - 5thApr’08 to 31st July’08

Academic Qualifications:

Certificate of Detection, Prevention, Response and Control for covid19 From WHO,2020

Certified HACCP food handler from ALISON,2014

Bachelor in Hotel Management, Punjab Technical University, at IIBM Patna, India, 2009

Senior Secondary (Science), from NIOS, Patna, India, 2005

Secondary from BSEB (Bihar School Examination Board), Patna, India, 2003

Certificate course in Computer Application from IIHT, Patna, India, 2001

Key Skills:

Continental cuisine

Seafood

Indian cuisine

Arabic cuisine

Personal Information:

Date of Birth : 10th January, 1989

Gender : Male

Marital Status : Single

Nationality : Indian

Language Known : English, Hindi, Urdu and Arabic

Passport No : U3563019

Date:

Place: Patna Md. Tabish Ofaque Khan

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