CURRICULUM VITAE

ADDRESS. UM GOWALIA, QATAR DOHA

LANGUAGE KNOWN ENGLISH, HINDI, BENGALI

EMAIL. adru34@r.postjobfree.com

PHONE. +974-******** MAHIRUDDIN MANDAL

Date of Birth 28.02.1985 SOUS CHEF

PERSONAL SUMMARY

Expert chef, with 18 years Experiences with strong culinary communication management Skills.

in international cuisine. Continental, Italian, Mexican, French, Indian, Chinese and gulf Cuisine.

including, traditional, national, international, and Healthy cuisine. culinary creations and monitoring the consistency of food quality. My Ability to produce quickly under pressure without sacrificing quality.

Specialize in large scale kitchen operations.

KEY SKILLS

●Training in culinary arts experience, strong communication team mentality leadership skills.

●Planning special event catering, Inventory Control, Team Building, staff Training,

●Creative Menu Development, Problem solving and controlling the food cost.

●Always Excelled at communication with customers.

BAYT SHARQ AT DOHA QATAR. This is a traditional place representing the Alkhleifi family house since 1925, renovated to a luxury restaurant in Qatar, with private rooms concept and Qatari cuisine?

Under Al Roshanah Management. Total number of seats 450.

SOUS CHEF. HANDLE AND INCHARGE OF FULL KITCHEN. 31st December 2020 – till now

●Responsible for all the VIP groups and food organizations.

●Make the food quality and presentation in a high level

●Maintaining inventory for full kitchen cutlery, crockery, food, beverage

●Take an active role in coaching and developing junior staff

●Worked as a menu planning for the outlet.

●Preparing catering event food menu and receiving day to day report from all the chefs on the duty.

●Planning staff duties, rewarding and developing colleagues.

●Planning par stock for Food, to drive maximum profits and cut down costs.

●Handling tips and service charge and distributing for Kitchen staff.

●Set contracts with suppliers and purchase all the needed equipment required for the restaurant.

●Interviewing and recruiting new staff for Basta and Bayt Shark restaurant as well

●Keep detailed records of daily, weekly, and monthly cost by M.C

●Following the menu engineering standards and food cost with recipe creation

●Cleanliness and hygiene of the restaurant according to the ministry of health and safety in Qatar

Clean All the chick lists day by day.

SHISHABI. Is one of the most recommended and famous places in Bahrain. its branch of casual restaurant

located between Makeba Manama Bahrain (Under F.K international Management Total seats 280.

SOUS CHEF 28th June 2014 – 12th September 2020

High level Cleanliness, High-Volume Environments.

Knowledge of health and safety protocols for handling food

manage all the duties, to provide excellent customer service

Handled day to day operations of the kitchen and maintained inventory for a full kitchen.

Responsible for new menus and training for all staff to implement in the kitchen.

HACCP standards Food safety training for kitchen staff

Briefing, ordering, and making a checklist for kitchen operation and take care of the food quality

Reporting to the head chef day by day. concerning the kitchen.

Prepare shift schedules Coordinate communication between front of the house and back of the house staff

Check day to day booking updates for guests, special requests and Handle complaints and comments.

Ensure that the food operations are carried out by obliging to the safety and hygiene laws and standards.

Assist the kitchen shift chef and take care of the preparation and presentation.

Maintain good communication between Kitchen, Restaurant, and other departments daily.

LES BERGES DU LAC HOTEL CONCORDE TUNIS. Is a historic 5-star luxury hotel with 324 rooms with four restaurants serving buffet, Casual Italian, French upscale and Japanese in addition to a lobby lounge.

DEMI CHEF DE PARTI 11st March 2011 – 27th March 2014

●High standard of Personal Presentation, Good communication skills.

●Good Sense of humor and believe in teamwork.

●Ensure preparation and mezza plus to be ready for smooth service

●Make sure that Company Policy, the Vision Statement, are follow

●Report, monitor or handle small disciplinary matters.

●Promote all services offered in the Hotel.

●Ensure that service is at all times performed in a professional manner following standards set.

●Make sure to set all the preparation, presentation and recording of training sessions.

Mahiruddin Mandal

SUN. N. SAND HOTEL IN PUNE, INDIA. This Is a 5-star deluxe luxury hotel having 184 rooms

with 2 restaurants 5 banquet bool rooms serving buffet, Italian, French. Indian food.

upscale and in addition to lounge Bar.

CHEF DE PARTI 01st February 2009 – 10st February 2011

●Ensures that the kitchen is always kept clean and organized,

●Completes the daily responsibilities that are set for each individual shift.

●Complete closing duties, including restocking items, turning off lights, etc.

●Conducts monthly inventory checks on all operating equipment and supplies.

●Planning schedule with the chef and locating all staff for smooth operation.

●Creating a cleaning schedule to be followed by the team for food safety procedures.

●Inventory of bar stocks, FIFO par level using the schematics and checklists.

●Handle the day-to-day operations and work for the catering business.

Making Different types of homemade sauce, spices, and different types of foods.

WORK EXPERIENCE – total 18 years of Experience in hotel and restaurant industry

I worked as a CONTI. COMMI 1. HOTEL SUNSHINE BEACH RESORT GOA, for the period of 03/02/2007 to 10/01/2009

I worked as a ITALIAN. COMMI 2 LITTLE ITALY RESTAURANTS JUHU MUMBAI, for the period of 01/07/2005 to 28/01/2007

I worked as a KITCHEN HELPER HOTEL CITIZEN JUHU MUMBAI for the period of 10/01/2004 to 07/06/2005

EDUCATION QUALIFICATION Jenkins School Cooch Behar, West Bengal 736101, India

27 July- 2003 Council of Higher Secondary Education

Diploma in Hotel Management

COMPUTER SKILLS

●Microsoft Office and Excel work

●Inventory management tools in kitchen

●M .C = material control system

Yours Faithfully.

Mahiruddin Mandal

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