Rahul Jahed

Executive Chef

At Inn &go Kuwait plaza hotel.

Location Kuwait

Education: Bachelor’s degree & Hotel management

Contact

Location: Kuwait

Name: Rahul Jahed

Mobile Phone: +965********

Country: Kuwait / Bangladesh

Email Address : admnur@r.postjobfree.com

Website: linkedin.com/in/rahul-jahed-8a0b9799

Target Job

Target job Title: Executive Chef / Executive Sous-Chef / Head Chef

Career Level: Management

Target Job location: Any where

Career Objective

Goal and objective oriented, great challenger

Food is the most crucial element of a restaurant’s completive advantage, growth positioning and long team financial health, smart menu development, and never been more important, carefully crafted menu selection that will deliver a “WOW” factor in flavor and visual appeal

Extremely focus on gust satisfaction and experience level while keeping financial result in line with expectation

Trained in HACCP and food safety management systems, achieved HACCP certification as first hotel in Kuwait and Strict control on all aspect of food safety and sanitation in all culinary operation

Strength in working of selectively with individuals to inspire trust while keeping strong focus on organization goal, organized, dependable, patient and creative and able to work cooperatively and communication verbally in working with senior manager, peeps, support staff and other constituent

Executive chef with broad experience in all aspects of kitchen management. Experienced in large multi outlets operations, large banquet operation, staff hiring/management and purchasing. 2 hotel properties opening experience. Focus on team work & training. A total of 11 years’ experience with multi culture kitchen brigades

Employment type: Full time.

Notice Period: 3 month

Personal Information

Birth Date: 2 April 10983

Gander Male

Nationality Bangladeshi

Residence Country Kuwait

Marital status Married

Experience (Around 14 year)

January 2017 to – Present

Executive Chef

At Inn & go Kuwait plaza hotel.

Location Kuwait

Company Industry: hospitality Management

Job Role: management

Key Objective Areas:

As Stipulated in the F&B business plan and Marketing Plan, and by paying special attention at:

* Reaching the established budget in food cost.

* groaning successfully all food Promotion

* Planning, finalizing and executing renovation projects for Kitchens

*Maintaining staff turnover at a reasonable Level.

*staff Training

Function, duties and Responsibility:

A. Area of Responsibility:

# Food preparation areas (kitchen, meat and vegetable preparation, pastry shop, etc...)

# All retail food and Beverage outlets

# Café and bakery Division outlets

# stewarding Area

B. Major Responsibility and Duties:

1. To be directly responsible to the food and Beverage manager for the proper supervision and function of all kitchen employer, facilities, operations, sales, costs, and department Profit.

2. To analyze food operations from the standpoint of operating costs,

3. To develop and conduct training sessions, or workshop for kitchen personnel.

4. to follow up programs and policies to insure compliance with prescribed methods and standards.

6. To provide functional assistance and direction to Food and Beverage operations.

7. To supervise and coordinate all menu making, pricing, food presentation, sanitation, food promoting and employee scheduling.

8. To coordinate with purchasing agent.

9. To maintain an up-to-date standard recipe.

10. To develop or approve job descriptions for all positions in the department.

11. To make daily inspection of kitchen including all restaurants, storerooms employees cafeteria, and other areas under his control.

12. To develop new ideas.

13. May be called upon at times to perform other related tasks not included in this description.

14. To be familiar with the Food & Beverage Policies and Procedures, and Job Description.

15. To have a complete understanding of the Hotel Employee Handbook.

16. To have a complete understanding of the Hotel’s policy relating to fire, safety and health

February 2011 to December 2016

Executive Sous-Chef

At Swiss-Belhotel International

Location Kuwait

Company industry: Hospitality

Job Role: Management and Food Production

Key Objective Areas:

*Ensure that all food prepared and served is according to the standard set.

*Daily check all place, cooking, preparation and presentation of all food.

*Assist the Executive Chef in Planning Menus, daily specials, food promotion, etc.

*Consolidate all food requisition and control them, then present them to the chef for approval.

*Make sure that all inter kitchen transfers are complete, accurate and made in time.

*Helps the chef in checking the quality of food bring received from the direct market.

*Makes out times schedules and annual leaves cooperation for Executive chef approval.

*control cost by:

a. Maintaining adequate inventory for food.

b. utilizing food surpluses.

c. Portion control

* Trains, guides and evaluates the performances of personnel.

*Helps the Executive chef in planning and conducting staff training classes and meeting.

*Endures that all machine, furniture, equipment, and utensils are clean and in working conditions at all times and that the kitchen is always clean and in a safe condition to prevent unnecessary accidents.

*write recipe cards and prepares dishes for photography.

*Organize regular staff meeting.

*Be familiar with food &beverage policy and job description.

*I have a complete understanding of hotel's policy relating to fire, safety, and health.

Head Chef /Chef in charge

January 2010 to February 2011

Head Chef

At Kharafi National

Location: Kuwait

Company industry; Hospitality /Food production

Job Role: Managing and food production.

Key Objective Areas:

Ensure that all food prepared and served is according to the standard set.

*Daily check all place, cooking, preparation and presentation of all food.

*Assist the Executive Chef in Planning Menus, daily specials, food promotion, etc.

*Consolidate all food requisition and control them, then present them to the chef for approval.

*Make sure that all inter kitchen transfers are complete, accurate and made in time.

*Helps the chef in checking the quality of food bring received from the direct market.

*Makes out times schedules and annual leaves cooperation for Executive chef approval.

*control cost by:

a. Maintaining adequate inventory for food.

b. utilizing food surpluses.

c. Portion control

* Trains, guides and evaluates the performances of personnel.

*Helps the Executive chef in planning and conducting staff training classes and meeting.

*Endures that all machine, furniture, equipment, and utensils are clean and in working conditions at all times and that the kitchen is always clean and in a safe condition to prevent unnecessary accidents.

*write recipe cards and prepares dishes for photography.

*Organize regular staff meeting.

*Be familiar with food &beverage policy and job description.

*I have a complete understanding of hotel's policy relating to fire, safety, and health.

I have got training in bellow:

Food safety

Hygiene

Proper food preparation

Food pickup as a time

Costing of food

Menu making

February 2009 to January 2010

Chef De Party

At Al- Tissimo Italian Restaurant

Location: Kuwait

Company industry; Hospitality /Fine dining / Restaurant.

Job Role: Food production and Food presentation

Description:

*prepares, arranges and presentation all food according to the standard set by executive Chef.

*Coordinates activities of commis cook and kitchen steward to ensure an efficient and smooth services.

* Controls cost by minimizing spoilage, waste and exercising portions control.

*All time follows preparations, cooking and arranging of food instructed.

*Handles machines, furniture, equipment and utensil the proper way and maintain their cleanliness.

*Attends Training class, Staff meeting, and make suggestion for improvement.

* Make sure of standard recipes and presentation set by chef.

*Take care of hygiene personal, Kitchen. Equipment, food etc.

*Take care food expiry date.

* Follows and check sections working schedule as planned obeys all hotel regulation, schedules and break times of staff an a daily basis.

* Familiar with the food & beverage policies and procedures, and job description.

* have a complete understanding of the hotel's policy relation to fire, safety and health.

Note: ... perform any other duties set by restaurant policy, management or direct supervisor and not included in the above job description.

February 2007 to 2009

Chef De Party.

At Swiss-Inn Hotel Plaza. / Swiss-in

Location: Kuwait

Company industry; Hospitality /Fine dining

Job Role: Food production and Food presentation

Description:

Prepares, arranges and presentation all food according to the standard set by executive Chef.

*Coordinates activities of commis cook and kitchen steward to ensure an efficient and smooth services.

* Controls cost by minimizing spoilage, waste and exercising portions control.

*All time follows preparations, cooking and arranging of food instructed.

*Handles machines, furniture, equipment and utensil the proper way and maintain their cleanliness.

*Attends Training class, Staff meeting, and make suggestion for improvement.

* Make sure of standard recipes and presentation set by chef.

*Take care of hygiene personal, Kitchen. Equipment, food etc.

*Take care food expiry date.

* Follows and check sections working schedule as planned obeys all hotel regulation, schedules and break times of staff an a daily basis.

* Familiar with the food & beverage policies and procedures, and job description.

* have a complete understanding of the hotel's policy relation to fire, safety and health.

Not: ... perform any other duties set by hotel policy, management or direct supervisor and not included in the above job description.

June 2006 – January 2007

Commis -1 to Demi chef

At Sheraton Hotel International

Location: Bangladesh

Company industry; Hospitality /Fine Dining

Job Role: Food production and Food presentation

Description:

*Prepares, arranges and serves all food according to the standard set by the executive chef

*Does mise en place, preparation, cooking and arranging of food as instructed.

*Does daily routine tasks by myself and in conjunction with supervisor.

*Makes use of standard recipes as instructed whenever possible.

*Handles machines, equipment and utensils the proper was and cleans them after use, checks for spoilage of food in my area.

*Cleans refrigerators, work tables and ensures that my working area is clean at all time.

*Attends Training classes, Staff meeting and makes suggestion for improvement.

*Follow Established procedures and perform special duties as May able assigned by my supervisor.

*Keep a clean and tidy appearance at all times take care of hotel property.

*Follows working schedules as planned by my supervisor.

* Familiar with the food & Beverage policies and procedures, and job description.

*Have a complete understanding of the hotel employee handbook.

* Have a complete understanding of the hotel's policy relating to fire, safety and health. Etc.

COFFEE WORLD

Commis -2 (I worked as a coffee and sandwich maker)

Working time 6 Months

Pan Pacific Hotels and Resort; after finishing my hotel management course. I worked 6 month as a Trainer.

Co-Curricular active

Culinary art show (Horace Kuwait) I got silver medal for live cooking competition from the basket. 2012 $ 2013

Training and Seminar Attended:

Engaging executives workshop ( international trade and holdings company ( k.s.s)

Engaging Executives Workshop at the Convention Center &Royal Suites hotel. Kuwait.

Kitchen roll, personal hygiene .kitchen hygiene, food hygiene. Safety at work, customer care, menu planning. Costing, product knowledge. ( N H T T I)

Service courtesy program, telephone courtesy, how to handle guest complaints. Swiss-belhotel international

Educational Qualification:

Degree (Bachelor of Commerce)

Government Titumir Collage Dhaka.

Second Division

Passing Year 2007

Higher secondary certificate (H.S.C)

Group; Commerce

Dhaka College in Dhaka

Division: first

Passing year: 2001

Secondary school Certificate (S .S .C)

Group: science

Bamni high school Noakhlli

Division; First

Passing Year 1999

Other Education Qualification

Hotel management

N. H.T.T I

Bangladesh Purgation Corporation

I T Computer course

C I T C Center

Maliya Kuwait city

Skills acquired Fine Dining, Menu Costing, Menu Development, Banquet Operation, Food Safety, Food and beverage, Pro-opening, Culinary skills, Staff Training, Marketing Planning, Leadership, Hygiene, Standard Costs, P & L Analysis, Maintaining Professional Relationship, Department Supervision, Menu Engineering, Engaging Executive workshop, Cuisine, Established Budget, Successful food promotion. Cooking methods,

Language: English (excellent), Bengal (excellent), Hindi, Arabic.

REFERENCES:

Abdul Hameed (Group Financial controller)

International Trade holding company.

Mobile no> +965********.

David boulos (Hotel Manager )

Innandgo hotel Kuwait plaza Hotel.

Mobile No: 99428844

Mr. Ali Haddad

General Manager of Swiss belhtel international Kuwait.

Mobile no> +965******** or +965-****-****

Contact this candidate