SAYAD SAHANAWAJ HOSEN

S/O SAYAD NUR ELAHI

DOB:**/03/1999

At- Patana

Po- Mohiuddinpur

Dist-Jagatsinghpur,odisha754294

Mob-750-***-**** Email- adtap7@r.postjobfree.com

POST APPLY FOR :- Asst Cook

SKILLS

Kitchen management

Kitchen staff rotas

Event catering coordination

Stock control

Staff scheduling

PROFESSIONAL SUMMARY:

Menu development

Hotel restaurant operations

Food preparation

Problem solving

Being a Indian cook can bring many varied challenges and learning opportunities depending on the location in which I work, as I can find out more about each sector when I am working as a Sous Chef. I'm looking to the future, as it is good to know that career progression prospects are excellent as a Indian cook. My role provides the opportunity to learn and develop specialist skills and knowledge while developing my craft with creativity and flair. WORK EXPERIENCE:

SHIDIQUE HOTEL IN BANGALORE INDIAN ASST COOK FROM JUNE 2019 – JUNE 2020 Prepared food items to meet recipes, portioning, cooking and waste control guidelines. Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners. Briefed team on sales targets and menu changes.

Correctly operated kitchen equipment, maintaining optimal performance and safety levels. Mentored staff in food preparation and storage best practices. Enforced appropriate workflow and quality controls, maintaining high-end restaurant standards. Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks. Verified proper portion sizes and consistently attained high food quality standards. Used batch cooking equipment to create multiple meal items at once. Reduced food costs with proper budgeting and inventory management. Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.

HOHEL ANCHAL IN BHADRAK ODISHA INDIA – INDIAN COMMIE CHEF FROM AUG 2020 – FEB 2022

Liaised with wait staff to coordinate seamless, efficient meal services, minimizing wait times by 10-minute average. Performed prep procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes. Planned and executed innovative Indian menus and Curry dishes, utilizing fresh, seasonal produce to create a memorable customer experience.

Ordered produce according to menus and special requests, strategically planning to reduce costs to 35% daily. Monitored linework processes to maintain consistency in quality, quantity and presentation. Incorporated customer feedback in experimentation and creation of new signature dishes. Obtained fresh ingredients from local farms, maximising kitchen sustainability. Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage. Hired, managed and trained kitchen staff, maintaining competent service teams. EDUCATION:

JAGANNAT PUR High School – H S C P A S S E D O N 2 0 1 3

Professional development completed in English, Science, Mathematics, Social Science, Arts & Crafts, History.

Completed professional development in Urdu.

Continuing education in science.

PERSONAL INFORMATION:

Name : Sayad Sahanawaj Hosen

Father’s name :Sayad Nur Elahi

Date of birth : 26.03.1999

Passport No : U3719873

Marital status : Unmarried

Gender : Male

Nationally : Indian

Religion : Muslim

Language Known : English,Hindi,Urdu&odia.

VISA TYPE : VISIT

D

ECELARATION:

I I Sayad Sahanawaj Hosen hereby declare that all statements made in this application are true, complete and correct to the best my knowledge and belief. Date Signature of theApplicant

Place :

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