Responsible for working to command and for ensuring that the kitchen can provide meals for large

numbers of people. Also, in charge of determining daily specials, inspecting food and ordering new ingredients.

Marking sure that all in house kitchen and catering policies are implemented, monitored and maintained.

Reminding staff to be mindful of the costs of ingredients and food. Sustaining general cleanliness of the kitchen and dining areas.

Addressing any staff performance or training issues. Making suggestions to the top management on how to Improve performance in culinary department.

Keeping accurate paperwork and administrative records of staff.

Identifying and then disciplining underperforming members of staff. Helping to develop the culinary skills of juniors.

Responsibilities & Duties

HEAD CHEF

MATES RESTURANT – KUWAIT

Since 1ST November 2020 till present.

CHEF DE PARTIE

LA-BRAZA (ARJANTINIAN GRILL RESTURANT) KUWAIT

Since 15TH July 2015 to 2020

CREW MEMBER

BUGER KING - KUWAIT.

Since 16th November in 2011 to 2015

COMMI- II

GLOBL TOWER HOTEL – SRI LANKA

Since 04th May in 2009 to 19th November in 2011

COMMI- III

QUEENS CAFÉ RESTURANT – SRI LANKA

Since 1th December 2006 to 30th April in 2009

Academic Qualification

English (Speak & Write) - Good

Sinhala (Speak & Write) - Excellent

Tamil (Speak) - Excellent

Excel, Word & Email skills

Menu planning (specifically all-around of Grilled and burgers)

Contract catering

Food safety and controlling Unnecessary Wastage

Meal preparation

Administrative Duties

Food storage (within stock taking and balancing)

Team Management

Inventive New Recipes

Supervising staff

Knife Skills

Can work well in a fast paced, deadline driven environment where targets have to be met.

Multi-language, able to speak English, Sinhala and Tamil.

Consistently working to high standards.

Identifying any recruitment needs and staff shortages well before they are required.

Can quickly gain in-depth familiarity with any kitchen’s operations.

Good knowledge of all the different styles of cooking done in a kitchen.

Resolving personal conflicts between members of the kitchen staff.

Understanding of food labeling and temperature controls

Constantly working hard to achieve personal goals and objectives.

Ensuring that meals are prepared with full regards to full cost, quality. Consistency, eye appeal and taste.

Having strong and effective leadership skills, along with the ability to successfully manage a Team of Cooks. Areas of Expertise

adrmo5@r.postjobfree.com

New Riggai, Block-02,

01-09-1989

PP: N7577168

Srilankan

+965********

SAFWAN

SABDEEN

HEAD CHEF

Objective

I’m an ambitious, hardworking and

commercially driven chef who is

striving to build a career in the

culinary world. I am a high

performer who has a proven track

record of completing all culinary

tasks on time, to the required

specification and within budget. I

have vast experience of many

different culinary roles and settings,

and of cooking wholesome, with a

forward-thinking company that

offers a pleasant working

Environment and good career

development opportunities.

Experience

Skills (Culinary and Professional)

I passed GEC O/L Exam, and I Successfully complete my spoken English and basic computer At I-LEAD Institute. And I Successfully complete basic food hygiene, Gest service training in Kuwait( by Kout food Group)

Language & Computer Literate

Contact this candidate