Sheeraj Husain

Date of birth: **/**/**** Nationality: Indian Gender Male +91-860*******

adoier@r.postjobfree.com Mohalla Bijlipura, 242001, Shahjhanpur, India 30/10/2016 – 20/03/2021 – Muscat, Oman

SENIOR CHEF DE PARTIE – HEALTHY KITCHEN ( A DITE FOOD RESTAURANT) Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish

Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs

Monitoring portion and waste control

Overseeing the maintenance of kitchen and food safety standards 02/01/2016 – 12/10/2016 – Kanpur, India

CHEF DE PARTIE – URBAN CRAVE (A MORDEN INDIANA BISTRO) Saucier Chef, giving instructions to and manage the kitchen apprentices, Disseminating information and in a way that can be understood and used by others and preparing ala-carte and daily menu mis-place. Identification with trends on gastronomic scene and in food presentations to final product. Documentation of the HACCP list for all store rooms and observing the HACCP bases for all relevant areas. Coordinating of orders from the kitchen and Immediate complain handling. Maintaining hygiene and cleanliness in the kitchen Control the food cost by reviewing requisitions and minimize wastage

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

Ability to manage and motivate a diverse group of employees Excellent communication skills in English, written and verbal 15/06/2013 – 14/12/2014 – Kanpur, India

SENIOR DEMI CHEF DE PARTIE – VARANDA/ CARNIVAL ( CONTINENTAL/ITALIAN RESTAURANT) Check all prepared mis-en-place, food stocks including dry stores and inform head Chef of any shortages. Control wastage and prevent pilferage from refrigerators and storeroom, maintaining correct stock rotation and stock levels.

Ensure that the agreed standards of food preparation and service are adhered to at all times. Maintaining hygiene and cleanliness in the kitchen Control the food cost by reviewing requisitions and minimize wastage

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

04/06/2011 – 03/12/2013 – Kanpur (U.P.), India

DEMI CHEF DE PARTIE – HOTEL LANDMARK ( CONTINENTAL/ ITALIAN DEPARTMENT) Check all prepared mis-en-place, food stocks including dry stores and inform Sous Chef of any shortages. Control wastage and prevent pilferage from refrigerators and storeroom, maintaining correct stock rotation and stock levels.

Ensure that the agreed standards of food preparation and service are adhered to at all times. Aware of the required food cost percentage and to run the section within these guidelines at all times 01/01/2009 – 30/06/2010 – Lucknow (U.P.), India

WORK EXPERIENCE

COMMIS ( II ) – HOTEL ARIF COASTAL ( CONTINENTAL/ ITALIAN DEPARTMENT) Assisting in the food preparation process

Cooking and preparing elements of high quality dishes Preparing vegetables, meats and fish

Assisting other Chefs

Helping with deliveries and restocking

Assisting with stock rotationCleaning stations

Contributing to maintaining kitchen and food safety standards. 01/03/2008 – 30/11/2008 – Lucknow (U.P.), India

RANGE CHEF – BARBECUE NATIONS ( MEDITERRANEAN/ CONTINENTAL DEPARTMENT) As an French/ Mediterranean Cuisine Chef you will be lead chef in command on French/ Mediterranean Cuisine for Treetops Restaurant and will report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in French/ Mediterranean Cuisine kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook authentic French/ Mediterranean Cuisine dishes.

2006 – 2007 – Aligarh University Polytechnic Campus, Aligarh, India DIPLOMA FOOD PRODUCTIONS (PUSA) – Food Crafts Institute 01/06/2007 – 30/11/2007 – civil lines, Jalandhar

INDUSTRIAL TRAINING – Hotel Kamal Place( Indian food department) 2012 – Kanpur, India

BACHELOR OF ART – Kanpur University

www.kanpuruniversity.org

Mother tongue(s): HINDI

Other language(s):

UNDERSTANDING SPEAKING WRITING

Listening Reading Spoken production Spoken interaction ENGLISH A2 A2 A1 A2 A2

Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient user CCC

EDUCATION AND TRAINING

LANGUAGE SKILLS

DIGITAL SKILLS