Executive Chef Sous

*************@*****.***

ISTEYAK KHAN

@ *************@*****.***

+973-******** / 38942172

Mamnoon Restaurant

Seef mall, Manama, Bahrain

Over see the kitchen

Creative

May Train staff

Work a Flexible hours

Communication skills

Leadership skills

Physical Stamina

Disciplined

OBJECTIVE

To secure a challenging position where, I can get ample of opportunities to utilize my talents and professional skills for the organization also for the advancement of my future career A leading vocation in work environment, which sustain both mental and physical strengths and exposure to guest / client interaction

Extensively skilled, Proficient and result-driven professional putting forth over 14 years of domestic and international experience in Hotel sector with an exceptional understanding of Restaurant or Room service kitchen other Banqueting kitchen. I have a keen interest in culinary art, supported by professional skills and my eagerness to learn I would like to explore the challenge of knowledge and know-how in your well establish restaurant that enables me to optimize my professional and personal growth. With an excellent achievement rate pertaining to an impeccable professional record within Hotel Industry Currently operating as a sous chef position within an organization where in personal and professional excellence result in organizations escalation core competencies include. MAMNOON RESTAURANT - SEEF MALL, BAHRAIN

Hot kitchen and Grill. Sr. Sous chef

From 29 July 2016 to till Date

Report to Executive chef.

Chef in charge in outlet.

Responsible for the al a carte.

Responsible for daily ordering.

Involved in the V.I.P events restaurant and menu setup

Ensuring that the standards of hygiene are maintained and improved were possible.

Training and Development of kitchen.

Ensuring correct stock rotation and minimization of wastage.

Assisting other areas of the kitchen when required.

Introduced a very modern style Ala Carte menu that emphasized on freshness and healthy eating

PRE- OPENING TEAM THE BRASA DE BRAZIL - SEEF MALL, BAHRAIN Chef De Partie

24 Nov 2013 to 2015

Report to Chef de cuisine.

Handle total Banquet of the main kitchen.

Maintain the hygiene and standard in the department.

Control day-to-day operations and stocks.

Organize junior staff and allot their jobs.

Maintains quality control and portion control.

Prepare food for Restaurant and mise en place for all the outlets CAREER SUMMARY

CAREER OBJECTIVE

WORK EXPERIENCE

CONTACT

CORE STRENGTHS

Hospitality Skills Training

APRIL 2012 TO SEP 2013 OPENING A RESTAURANT

AT BHUBANESWAR, INDIA

BRASA DE BRAZIL - ALKHOBAR, SAUDI ARABIA

A 5 star restaurant Saudi Arabia. International Company Awarded several times as the best business and conference restaurant and coffee shop in the world

Demi chef de Partie to Chef de Partie in Room Dining From March 2008 to Aug 2009

Report to Executive sous chef,

Kitchen operation in clouding of cold kitchen, main kitchen, butchery and pastry.

Cook various recipes of International Standards.

Arrange food production meeting daily develop recipe cards.

Follow up the activities of taste panels.

Make weekly staff schedule to ensure coverage of all essential items while maintaining a minimum wedge cost.

Assign production and preparation levels based on projected business forecast and indicate plan of actions to work out any leftover items.

Supervise conduct and attend training program on food production and safe food handling equipment.

Prepare monthly inventory of kitchen materials.

Update appropriate records for quarterly audit by the mangers COUNTRY IN SUITS BY CARLSON

With 5 star standards in banquet, a layouts presentation …specializes in continental, Italian, Indian, and Far East cuisine Tandoor chef in kitchen

JAN 2006 to FEB 2007

Report to sous chef,

Assigned at the hot kitchen, responsible in preparing all continental salad and terrine for market place restaurants.

Working for banquet preparation salad and executive langue snakes, cocktail canapés for restaurant.

Responsible for veg.prep to cut the all off the vegetable for all of restaurant. Working for market place restaurants ala Carte lives cooking for breakfast lunch and dinner buffet preparing food for according guest choice when ever need it

TRINCAS BAR AND RESTAURANT, KOLKATA, INDIA

2nd Commis Chef in Main Kitchen

Feb 2001 to Nov 2001

Assigned at the main kitchen, responsible in preparing all Indian food and continental food for lunch and dinner buffet, ala Carte and banquet operation

From Hotel Country In Suis By Carson

Grooming Standards Training from country in suits

Hygiene Training from country in suits

100% Leadership Training from country in suits

Haccp Training from country in suits

Intermediate Food Hygiene country in suits

Person in Charge (P.I.C) Certificate country in suits Hospitality Skills Training

H.S.C Higher Secondary Certificate

1997 Odissa, India

Completed six-months training course on ‘Food and Beverage Production’ National Hotel And Tourism Training Institute under supervision of ILO and UNDP an industrial attachment in Food Preparation Department ‘Basera Hotel’ Hydrabad, India.

Computer literate, MS Word, Excel & PowerPoint

Email & Internet

Date of Birth : 16th April 1981

Passport No : H7219372

Nationality : Indian

Sex : Male

Marital status : Married

Religion : Muslim

Languages known : English, Hindi, Urdu, odia and

Bengali

I hereby declare that the above furnished details are true and correct as my best of knowledge and belief.

ISTEYAK KHAN

QUALIFICATION

COMPUTER SKILLS

PERSONAL DETAILS

DECLARATION

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