Kitchen Staff Sous Chef
Resume:
MOHAMMED SAFRAZ FARID
Address: **** ********, ********, ****
Phone: +679*******
Email: ************@*****.***
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
Email: ****************@*****.***
3. Mohammed Moshif
Sous Chef
Intercontinental Golf and Resort
Email: ******************@*****.***
2. Aneez Raftar
Sous Chef
Intercontinental Golf and Resort
Email: *****.*****@***.***
Contact this candidate