Mohammed Jaffar Tabrazi

Phone: +91-868******* Email: admobt@r.postjobfree.com

SUMMARY

Service Industry Professional with over 18 years of managerial and hands on restaurant experience in Conti, Tandoor, Indian & South Indian and Kitchen Supervision. Proven track record of exceptional leadership and operational skills while demonstrating dedication, reliability, and outstanding work ethic

AREA OF EXPERTISE

Farm-to-Table Concepts

Cost Containment and Reduction

World Class Guest Relations

Purchasing and Inventory Control

Food and Kitchen Safety

Staff Leadership and Training

Detail-oriented

Fast-paced Decision Making

PROFESSIONAL EXPERIENCE

Rang Sharda Hotel Private Limited Jan-19 to till date

Commi-2 - Conti, Tan door, Indian & South Indian and Kitchen Supervision

Prompt kitchen staff to expedite orders, ensuring that they are served in timely fashion

Monitor food and beverage items inventory to ensure optimum levels, and communicate low stock situations to the kitchen manager

Create and maintain effective relationships with kitchen staff to ensure timely and accurate delivery orders

Oversee the cleanliness and maintenance of kitchen ensuring that standards are lived up to

The work involves providing support to the restaurant in terms of food and beverage assistance .This may include food preparation activities along with the requisition of the dry store of the food

Sometimes the cook has to work under pressure with the catering special orders for the TO-GO service

Lucky Hotels and Restaurants and Fast Food (QSR) Outlet Jul’16 to Nov’18

Assistant Cook

As a Asst cook provide support to Chefs and Sous chefs

Maintaining supplies handling leftovers preparing food testing and new recipies

Cleaning the kitchen keeping cooking utensils organized and plating dishes

A typical sample resumes for Assistants cook emphasizes nutrition and menu planning

Maintain records and prepare food and managed inventory

Helping in maintaining stock rotating produce and dry goods to ensure the highest quality of food

As the outlet of the fast food one should be very clear about the verbal communication

Team work is the ability to work well with other people and the adaptable in order to deal effectively with the demands placed on the team

Silver Coin Restaurants, and Silver Coin Indian Grill Feb’13 to Mar’14

COMMIS 2 COOK - Indian, Tandoor (Clay Oven) South Indian and Continental Dept

Assisted food preparation delivery and set up of various shifts and private events

Develop and execute the special of the day while helping with lunch and dinner service

Monitored safety and sanitation of the kitchen salad bar and steam table

Ensured proper procedures were followed when working with cooking equipment

Secure food supplies from storerooms and refrigerators,Assign task two helper occasionally according the schedule

Regularly cleaned and maintained equipment and ovens

Preparing misa –place for the salads for Tossed salad the dressing chilly cheese toast and Indian set accompaniment for the Indian dishes

Prepared all items needed for service from chopping vegetables to making sauces and slicing meat

Royal Caribbean Cruises International Nov’95 to Oct’12

Snack Steward followed by Assistant Waiter, Waiter Day Time Supervisor, Team Leader for Specialty Restaurant, Portofino, Chops Grill

Joined as a snack steward for the first contract on the ship SONG OF NORWAY job profile clearing and bussing tables at the WINDJAMMER CAFE, as it was last voyage of the ship

Second contract promoted as Asst Waiter on the ship VIKING SERENADE, job profile Asst the waiter with the beverages and clearing the tables and washing the silver and crockery and up to set up the tables

Sometimes as per the scheduled working for the winjammer café in the daytime and picking up the stores

Welcoming the guest on the table open the napkin on their lap and introducing the team of waiter and Assistant waiter and telling them the guest how responsible we are when they come for the meal in the Dinning

Applied for the specialty restaurant for the PORTOFINO for the team of nine waiters and one Manager and doing the day shift job as windjammer supervisor

Taj Mahal Hotels and Taj Intercontinental (Mumbai) Aug’93 to Jun’95

Apprentice Steward / Waiter

Providing excellent services to ensure guest satisfaction

Taking customer orders and delivering food and beverage, stacking up the MINI BARS in the rooms

Making menu recommendations and answering questions and sharing additional information with patrons

Delivering the fruit basket to the rooms and amenities for the suites

Following the company rules for the long staying guest and giving extra attention for the disabled guests

EDUCATION

Master of Business Administration (MBA) in Operational Management from Sikkim Manipal University, 2016

Bachelor of Commerce (B.Com) from Madurai Kamaraj University, 2003-2006

Diploma in Cookery Course from, Kohinoor College of Hotel Management, 2017

Diploma in Bakery Course from Institute of Hotel Management Catering Technology and Applied Nutrition, 2017

Attended MDP program at NMIMS on “Situational Leadership for Personal Effectiveness”

Cellar Master Training Course of different wines international

Safety course for personnel nominated to assist customer in emergency situation

Basic Computer course from Indian Institute for Training in Computer Programming

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