Executive Chef

RESUME

R.FAIROZE AHAMED

Permanent Address:

Plot no.24,

Mu.Ka.Stalin Street,

Periyar Salai,

Palavakkam,

Chennai – 600 041,

Tamilnadu,India

E-Mail Address – ***********@*****.***

Telephone Number: - Country Code – City Code – Telephone Number 0091 - 044 - 24921705

Mobile No - 917-***-****, 807-***-****

Profile :

An enthusiastic, motivated, and highly competent CONSULTANT CHEF, EXECUTIVE CHEF with extensive international catering experience and a broad range of expertise in food preparation and presentation techniques.

To work in a company that I can use my skills and ability and at the same time, I can fulfill my future advancement in my career and security in the job also. Education :

Diploma in Catering Technology ( S.I.S.I, Govt. of India- 2001) Diploma in Hotel Management & Catering technology (Annamalai University 2007 – 2009.

Food Safe Certificates:

Food Safe Training Iraq – 7th March 2004.

Food Safe Training Iraq – August 2005.

Experience as a Consultant Chef

1) MEXICANO GRILLER Restaurant – Chennai - Nungambakkam . 2) DIET BOX Central Kitchen – Chennai - Thiruvanmiyur . 3) SLOPPY JOES Takeaway & Restaurant – Chennai - Nungambakkam & Gopalapuram .

Experience as a Executive Chef

Worked as an Executive Chef in MONTE NERO FINE DINING RESTAURANT at Chennai & Trivandrum 2016-2019

Worked as an EXECUTIVE CHEF in Love Health Food counter at I.T Park in Chennai 2014 – 2015.

Worked as an EXECUTIVE CHEF in Bento Bhojan Take away and industrial catering at Chennai 2012-2013.

Worked as an EXECUTIVE CHEF in Fairway catering a Fine Dining Restaurant

& Industrial Catering at Dubai 2010-2012.

Worked as an EXECUTIVE CHEF in K- Square Trading Afghanistan in Fine Dining Restaurant & U.S Army Dining Facility 2006 – 2009 for (Blackwater security services – America).

Experience as a Chef de parti and Sous chef

Worked as a CHEF in ESS Support Services Worldwide Compass Group in Fine Dining Restaurant & U.S Army Dining Facility at Iraq 2003 – 2005 for U.S Army Coalition forces.

Training period

Worked as a food & beverage production TRAINEE in Taj Air Caterers, Chennai in 2002.

Worked as a food & beverage production TRAINEE in Hotel G.R.T. Grand Days, Chennai in 2001.

Chef Responsible:

Ensure that consumables are available as required by the management. Enforce kitchen, personal and food hygiene within the kitchen. Complete the induction of all new kitchen staff in liaison with management. To control staff, providing work rotas etc.

Prepare the main element of principal meals.

Be responsible for the correct use of all kitchen equipment. To be responsible for the correct use of all food stocks issued. Liaise with the management for the smooth running of the dining room. To be contactable and to cover in the absence of a Deputy Head Chef. Take full responsibility for the smooth running of the kitchen, including the management of staff.

Check all staff are correctly dressed and maintain the required standards of personal hygiene prior to starting shift.

Skill Details

I have 19 years experience in the Food & Beverage production department. Worked as an Executive Chef for the past 12 years and presently working as a Consultant Chef . I did a Diploma in catering, and also I finished a Diploma in hotel management and catering technology.

I am good in Continental cuisine, Indian cuisine,Chinese,Mocktail Creation, Tandoor,Vegetable & Fruit Carving apart from all of these cuisines I am good in Staff handling, Cost controlling, Food hygiene, Haccp, Menu planning, Research and Development in food, Team management,Computer skills. I can cook many dishes in above mentioned cuisines here are few: Appetizers–Tomato Bruschetta,Onion rings,Shrimp Cocktail,French fries,Buffalo Wings,Calamari, Etc. Soups – Minestrone soup,Tomato soup,Gumbo soup,Cream.Consomme,Noodlesoup,Chowder,Etc. Salads – Caesar salad,Pasta salad,Potato salad,Coleslaw,Chicken salad,Russian salad,Green salad,Etc. Chicken Dishes – Roast, Fried, Princess,Florentine,Maryland,Parmigiana,Pot pie,Cordon bleu,Derbi,Etc. Beef Dishes – Roast, All Kind of Steaks,Chateaubriand,Stroganoff,Wellington,Bourginnone,Navarin,Etc. Seafood – Shrimps Scampi,Baked Lobster,Fried fish,Baked fish,Boiled Crabs,Grilled Scallop,Tuna,Etc. Pasta – Alfredo, Manicotti,Ravioli,Baked ziti, Beef Lasagna,Spaghetti Meatballs,Penne ala vodka,Etc. Sauces – White,Brown,Tomato,Hollandaise,Veloute,Carbonara,Marinara,Wine,Aioli,Teriyaki,Etc. Potatoes –Mashed,Baked,Rosemary,Oven glo,Wedges,Stuffed,Boiled,Lyonnaise,Roast,Sweet,Etc. Vegetables-Boiled,Saute,Fried Okra,Eggplant Parmigiana,Ratatouille,Au Gratin,Creamed,Grill,Etc. Mexican –Enchiladas, Tacos, Carnitas, Quesadillas, Fajitas, Con Carne, Guacamole, Chimichangas, Etc. Indian Dishes – Biryani varieties, Tandoor, chicken varieties, Curries, parotta, Chinese Dishes – Fried rice varieties, Noodles varieties, Chicken varieties, Beef varieties. South Indian Dishes -Sambar,rasam,kootu,poriyal,chettinad non veg & veg,Varuval varieties Bakery Products -Burger & Hot dog buns,white & chocolate sponge,pies,Pizza,Brownie,blondie Appreciation Certificates:

K.B.R. Appreciation Certificate 2005

2nd Dagger Brigade Tikrit,Iraq.

2nd Brigade Tikrit Iraq.

1st Raider Brigade.

9th Engineer Battalion.

1st Battalion, 41st Field Artillery.

3 RD FSB FLE.

BLACKWATER, Afghanistan 2009.

Specialized Cuisines:

Italian Cuisine

French Cuisine

English Cuisine

American cuisine

Mexican Cuisine

Chinese Cuisine,Indian cuisine

Languages Known: English,Hindi,Tamil

Computer Knowledge:

M.S. Word,M.S Excel,Internet explorer

Declaration

I hereby declare that the information furnished above is true to the best of my knowledge. Yours Sincerely,

Contact this candidate