Executive Chef Customer Service
Resume:
MOHAMMAD ALI
Salmiya, Block **
Mobile No: +965-********
Email Id: ***************@*****.***
POSITIVE QUALIFICATIONS:
A self-motivated, hard working, good leader and a follower, excellent in customer service, enthusiastic individual and plenty of initiative to achieve goals and targets. Reliable and smart appearance at all times. Follows company policies and procedures. Can comprehend and communicate in English in both written and oral. Dedicated and has positive attitude towards colleagues, Superiors and work.
TRAINING ATTENDED
Service Training,
Basic Food Safety, Basic Health and Safety,
Customer Care Training,
Supervisory Skills Training,
Leadership Skills, Train the Trainer Course,
Disciplinary Offence Training,
Succession Training,
Micros Training,
HACCP Training,
Staff Performance Assessment,
Fidelio Micros Control,
Suggestive Selling & Competency Training.
CERTIFICATES RECEIVED
Basic Health and Safety and PIC
Certificate of Recognition of Master Chef in PIZZA EXPRESS (Italian Restaurant) Middle East at M.H. Alshaya.Co
Loyalty award for 5 years in the M.H. Alshaya.Co EMPLOYMENT HISTORY
Assistant Sous Chef (Kitchen Manager)
Dar Hamad Restaurant Kuwait (Kuwaiti Traditional Cusine) Jan 24/2020 up to present
Sous chef, or Assistant Chef, is the right hand to the executive chef. Sous Chef manage a staff of assistant chefs, cooks and kitchen workers as well as catering dishes for the menu.
A assistant Sous Chef operate as to a Sous Chef, Which means he is responsibility for a majority of same duty with Sous Chef responsibility such as inventory, kitchen staff management and food preparation.
As a Sous chef and Kitchen Manager my responsibility is to maintain the busy kitchen for delivering consistent high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
The Individual in role responsible for food preparation storing and serving delivery to customers in their establishment
Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
Leading a team of chef in cooking and preparing meals including food quality and overseeing cooking techniques.
Sous Chef (Kitchen Manager)
Melting Point Restaurant Kuwait – Al-Homaizi Group 2018 – Dec 24/2020
As a Sous chef and Kitchen Manager my responsibility is to maintain the busy kitchen for delivering consistent high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
Full awareness of all menu items created new menu in a opening restaurant, their recipes, methods of production and presentation standards.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are always of the highest quality.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Consults daily with Executive chef on the daily requirements, functions and also about any last minute events
Checks periodically expiry dates and proper storage of food items in the section.
Able to work under pressure.
Certificate Achievement:
Best Employee of the Month - (November 2018)
Basic Health and Safety and PIC
CHEF DE PARTIE / TRAINING SOUS CHEF
KOSE BASI Turkish Restaurant – AZADEA GROUP
2015 - 2018
As a Chef De Partie (CDP) and kitchen in charge my responsibility is to maintain the busy kitchen for delivering consistent high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
Responsible to supervise junior chefs or commis.
Developed and creates a system for team
Ensure that the production, preparation and presentation of food are of the highest quality at all times
Conduct daily briefing with the staff
Personally, responsible for hygiene, safety and correct use of equipment and utensils.
Giving Feed backs and evaluate weaknesses & strength of kitchen operation
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Chef De Partie
PIZZA EXPRESS – (Italian Restaurant) M.H. Alshaya Company 2013 to 2015
Responsible for overall operation of the restaurant, which includes staffing, training, scheduling, controlling food cost, provide excellent food experience to the guests.
Providing high quality food and maintain the cleanliness of the restaurant at all times.
Checking the quality and quantity of raw materials received and that adhere to restaurant standards and in the correct manner.
Implements all food hygiene and safety practices and regulations as per guidelines and maintains high quality of food preparation, standards and methods. COMMI-I
PIZZA EXPRESS - M.H. Alshaya Company
2009 to July 2012
Responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.
Supports the training and develop junior kitchen staff to operate to the required standards as established by brand Sop’s
Capable to perform repetitious duties under pressure
Observe kitchen operation, follow up stocks
PERSONAL INFORMATION
Citizenship : Bangladeshi
Gender : Male
Birth date : April 10, 1983
Place of Birth : Dhaka, Bangladesh
Marital Status : Married
PASSPORT AND CIVI ID DETAILS
Passport No : EH0167678
Date of issue : 11 Nov 2020
Date of Expiry : 10 Nov 2025
Civil Id No : 283*********
Date of Expiry : 13/12/2022
Residency Status : 18(Transferable)
DECLARATION
I hereby declare that the above furnished information is true and correct based on my knowledge Regards
Date
Mohammad ali Place
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