IBTESAM MEHBOOB

Cell # 033*-*******

E-mail:- adu394@r.postjobfree.com

Career Objective

I am motivated and enthusiastic chef who has a genuine passion for food. Enjoys and takes pride in cooking have a unique style. This bends more towards fine dining and gourmet cooking. Highly creative and innovative, I love to create new and inspiring dishes all the time by combining technique and fusion different cuisine trained to perform in highly pressurized and stressful situation while keeping the standard of cooking and presentation to the top most level. I have to work in a different restaurants & professional organizations that encourage team work and provide opportunities for managerial capabilities to learn gain and make my Future Bright.

Personal Profile

Father’s Name : MehboobHussain

Gender : Male

Date of Birth : 09-02– 1993

Marital : Married

Height : 5 feet 10 inches

Domicile : Punjab

Religion : Islam

CNIC : 35201-3392762-1

PASSPORT NUMBER : AR0137621

Languages : English,Urdu,panjabi

Address : House # 2, Street # 20, Faheemi Street Shalimar Town Mint Gate Lahore

Social Network ID : www.facebook.com/ ibtesamMehboob

Social Network ID : Instagram ibtesam Jasim

SKILLS

Have good skill in Italian, Mexican, Pakistani, Barbeque, Continental, Chinese, fusion cuisine Menu Planning, Buffet Decoration, Garnishing & Presentation, research &Development, Hygiene & Quality, Staff Coaching, Guest Care, Good Sense of Judgment.

Professional Experience

Currently working as a Executive Chef ( Drop INN & Drop Out Restaurant) Projects Of Army Head Quarter 30Corps Gujranwala Cantt

1-year working as a Executive Sous Chef DeSOm ( Army officers Mess) Lahore Cantt

1-year worked as a instructor in (Culinary hotel institute of Pakistan) Lahore

1-year Worked as a Sous chef London courtyard Multan by Roomi foods private Limited

1-year worked as a Chef-de- Partie Nishat Hotel Gulberg Lahore

2-years Worked as a Demi Chef-de-Partie in Citrus Restaurant by Kitchen Cuisine Gulberg Galleria Mall Lahore.

1- Year worked as a Senior Cook in Authentic Loca Mexican Cuisine Restaurant Gulberg Lahore.

1- Year worked as a Cook-II in Royal Palm & golf Country Club Lahore.

2- Years worked as a Cook-II in Gourmet Family Restaurant Lahore.

Professional Certificates

Chef course in Food Production 2010 under the project of Rangers Institute & Technical Education Lahore

1st position in this course

Complete Level-2 Diploma in Food Preparation & Cooking (Culinary Arts) by city & guild 2018

(Chip Collage Lahore)

Complete Food Safety Exam By City & Guild 2018 (Chip Collage Lahore)

Education

Matriculation 2010

Intermediate 2013

Areas of Expertise

Personal and kitchen hygiene

Food Planning and preparation

Menus Planning

Kitchen management

Banquets events

Cost control

Wastage control

FIFO

Computer Skills

MS Office (Complete)

Windows

Internet & Email

Basic Installation of Computer

Overall Responsibilities:

Responsible for creating a good working atmosphere, coordinate and motivate the kitchen staff. Making sure all procedures involved in the kitchen are in accordance with Health and Food Safety standards.

In charge of the cooking, preparation and serving classic English, French and modern European cuisines for both public visitors and private event guests i.e. weddings etc.

Responsible for the operational management of the kitchen

Ensure health and safety requirements of the Hotel

Ensuring safety and organized kitchen having everything in proper discipline and place such as utensils etc.

Introducing & developing new dishes & measuring consistency and performance. Meal preparation and menu planning. Ensuring the kitchen is maintained and cleaned to the highest level

Ensuring safe working environment in the kitchen

Assisting staff in carrying out the preparatory work for creating dishes.

Supervising cooking staff in cooking breakfast, lunch and evening meals

Stock ordering and control, menu planning, managing kitchen staff.

Checking food items on delivery and tidy them into cold storage.

Develops an operating budget for each department’s revenue outlets after approval, monitor and takes corrective action as necessary to help assure that budget goals are attained.

Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.

Assures that SOP’s for revenue and cost control are in place and consistently met.

Finalize the menus along with Executive Chef for all outlets and special events.

Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchase.

Manages physical inventory verification and provide update information to account department.

Perform other duties as directed by management

Hobbies:

Cooking, Book Reading, swimming, traveling, internet browsing, badminton

Contact this candidate