MOHAMMED SAFRAZ FARID

Address: **** ********, ********, ****

Phone: +679*******

Email: adwegk@r.postjobfree.com

Professional Summary

Self-motivated, detailed and quality-driven Chef De Partie with a verifiable track record of preparing exceptional cuisine and maintaining a safe and efficient kitchen environment. Focused on high standards for taste and quality while maintaining profitable margins. I see myself as a visionary Chef with a passion for food and working knowledge of the culinary arts, ever-evolving food trends and the ability to think creatively when it comes to menu creation and presentation. I am a highly skilled, positive, energetic, committed, confident, reliable, trustworthy, and hardworking culinary professional with exceptional cooking skills who can work well as a dynamic leader in high-pressure settings.

Skills

Excellent technical skills (cooking techniques, food storage, serving food)

Inventory management, Quality Monitoring and Budgeting

Exceptional understanding of food hygiene, health and safety

Self-motivated and highly capable of motivating a team

Excellent use of various cooking methods, ingredients, equipment, tools and processes

Ability to delegate and organize a team

Exceptional attention to detail, always striving for the highest standards

Ability to multitask and work efficiently under pressure

Excellent communication, interpersonal skills and negotiation skills

Excellent time management skills

Regulating temperature

Kitchen and staff management skills

Creativity and Menu planning

Diligent, flexible, committed and loyal

High standard of food preparation

Excellent Culinary knowledge

Excellent Griller chef

Leadership skill

Computer skills

Negotiation skills and Problem-solving skills

Decision-making skills

Experience

Chef de Partie: Intercontinental Fiji Golf Resort and Spa - Sigatoka, Fiji (August 2022 Current)

Consult daily with the Head Chef on recycling of leftover food to get maximum profitability

Met with resort manager and head chef to review sales, costs and customer feedback and continuously improve results

Leveraged culinary talents to help chef develop new recipes and improve kitchen workflows

Participated in recruitment and training of new apprentice chefs and kitchen staff at various levels

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows

Acted as head chef as required to maintain continuity of service and quality

Managing daily kitchen operations to maintain proper sanitation and quality assurance

Multitask and handle high volume of requests in an efficient manner to ensure smooth kitchen operation

Contribute to improving profit margins and controlling food costs

Estimate amounts and costs of required supplies, such as food and ingredients

Coordinated with vendors to order supplies and maintain high quality standards

Planned promotional menu additions based on seasonal pricing and product availability

Monitored food and labor costs to verify budget targets were met

Led daily staff meetings to communicate expectations and review safety procedures

Developed full, tasting and special events menus to meet establishment needs and maintain strong customer expectations

Obtained fresh, local ingredients for the entire hotel to improve dish flavors, limit grocery costs and keep supply levels optimized for typical resort demands

Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature

Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals

Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu

Reduced costs and losses through regular rotation of fresh food items by waste-reduction food prep techniques

Monitored food stock of both ingredients and seasonings, notifying head chef of low levels, rotated stock to use items before expiration date, removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates

Plated every dish with attractive flair to meet strict restaurant standards and maintain reputation

Planned and directed high-volume food preparation in fast-paced environment

Maintain a working knowledge of current culinary trends, seasonal & regional cooking, new food techniques, popular flavors, trending ingredients and knowledge of ingredients and allergenic potential

Improved productivity for continual quality under tight constraints during peak meal service

Enhanced inventory management and implemented strict portion control standards by recording production and operational data for robust and up-to-date record keeping

Expedite and maintain food quality control to oversee that high quality food leaves the kitchen to make customers happy

Ensure OH&S standards and procedures are in place and staff receive relevant training and refresher training to keep their knowledge up to date on hazards, operating procedures, use and maintenance of equipment and emergency response procedures

Trained kitchen staff to ensure staffs are aware of kitchen practices, have knowledge and experience to use and operate all kitchen equipment safely to prevent injuries and perform under pressure

Incorporate cleaning of kitchen equipment and arrange for equipment purchases or repairs

Helping Head chef with daily food planning and preparation

Developing daily and seasonal menu by incorporating fresh and organic produce items

Oversaw menu planning and verified prep in line with compliance with recipes

Helped with daily food preparations, sliced fruit, vegetables for salads, entrees and desserts

Plated meals paying special attention to garnishes and overall presentation

Followed recipes and customers' requests to cook delicious food matching resort reputation

Reviewed menu plans, prepared ingredients and stocked station before rush periods

Complied with portion and serving sizes as per resort restaurant standards

Prepare and cook foods of all types, either on a regular basis or for special guests or functions

Grilled, fried, sautéed and used other cooking methods to prepare specified dishes and adhere to recipes

Responsible for the kitchen staff by leading them maintain kitchen hygiene by keeping workstations clean and oversee food preparation and presentation

Sanitized all counters properly to prevent food-borne illness and cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers

Effective management of annual leave and rostering to provide sufficient staffing and the right work life balance

Participated in scheduled training and development programs provided by the resort to improve self and department standards

Maintain effective colleague relations and inter-departmental working relations

Be flexible to roster change and varying degrees of work pressure

Demi chef: Intercontinental Fiji Golf Resort and Spa - Sigatoka, Fiji (May 2016 - August 2022)

Worked directly with other chefs on new product development and implementation

Kept kitchen organized with easy-to-access ingredients

Strictly follow food production and presentation manuals displayed in the kitchen

Checking the quantity and quality of received produce

Plan, prepare, cook and present dishes within restaurant or resort guidelines

Develop ideas for menus, considering availability, cost of produce, food supply and customer’s tastes

Work jointly with fellow chefs in an efficient and positive manner in an open kitchen format

Recommend items to the Executive Sous Chef for dish development, special promotions, etc...

Assist Chef and fellow cooks with their day-to-day tasks by coordinating food preparation

Consistent plating and clean, creative presentation of each dish

Mentored new joiners to assimilate quickly into hardworking team in fast-paced environment

Supervise and coordinate activities of cooks or workers engaged in food preparation

Preparing daily Chef choice Menu's preparation of meals

Overseeing Junior chefs to develop culinary skills and reporting to Sous Chef on daily operations

Managed storage and rotation of perishable food items by following schedules to minimize waste

Commis Chef: Intercontinental Fiji Golf Resort and Spa - Sigatoka, Fiji (May 2015 Aug 2017)

Check the quantity and quality of received products

Order or requisition food or other supplies needed to ensure efficient operation

Supervise or coordinate activities of cooks or workers engaged in food preparation

Estimate amounts and costs of required supplies, such as food and ingredients

Preparing daily chef choice menu's preparation of meal

Assisted in preparation of food, managed tasks assigned by head chef and plated finished meals

Contributed to recipe development and created dishes consistent with existing menu items

Demi Chef: Paradise Cove Resort Naukacuvu Island, Western Division, Fiji (Jan 2014 Feb 2015)

Worked on pans and grill, cooking meats, using ovens and served meals to customers

Learnt continental cuisine under the Sous chef's guidance

Daily food preparations and cleaning and sanitizing food stations

Organized production schedules to maintain consistent service delivery

Built positive relationships with customers by visiting tables and engaging in friendly conversations

Schedule repair/maintenance work for kitchen equipment to minimize downtime and disruption

Prepared high-quality dishes to delight customers and draw in new clientele

Presented appealing plates to entice customers and encourage repeat business

Checked freshness of food and discarded out-of-date items to protect customers from food-borne illnesses

Demi Chef: Outrigger Beach Lagoon Resort – Sigatoka, Fiji (Jan 2011 - August 2013)

Prepared meals for breakfast, lunch and dinner services with an average of 100 tables per day

Involved with maintaining breakfast, lunch and dinner buffet quantity and quality

Help smooth running of diner at A la cart

Preparation of breakfast, lunch and dinner for in house guests

Sorting out ingredients and meat by check quality of the vegetables

Maintaining of accurate paperwork and stock reviewing at the end of the week

Tasked with basic food preparations and cooking

In charge of cooler temperatures of the refrigerator and of receiving vegetables from vendors

Education:

Tertiary Education:

Training and Productivity Authority of Fiji (TPAF)

Certificate of Attainment in Commercial Cookery: Specialize in Fine Dining January 2011

Secondary Education:

Cuvu College: 01/2004 – 11/2009

References

1. Amitesh Narayan

Chef de partie

Paradise cove Resort

+679-*******

Email: adwegk@r.postjobfree.com

3. Mohammed Moshif

Sous Chef

Intercontinental Golf and Resort

+679-*******

Email: adwegk@r.postjobfree.com

2. Aneez Raftar

Sous Chef

Intercontinental Golf and Resort

+679-*******

Email: adwegk@r.postjobfree.com

Contact this candidate