RESUME OBJECTIVE

To obtain a position to utilize vast culinary

knowledge and experience contribute to quality food to

preparation in an organization committed to excellence.

PROFESSIONAL SUMMARY

Astute Chef de Partie highly skilled in plating and

designing elaborate food garnishes

BUHARI ASHRAF Talented individual offering extensive culinary

abilities and thriving on mentoring newly hired

kitchen personal

Chef De Partie

Highly trained Chef de Partie worth solid background

ensuring successful daily, operation of multiple

Address establishments. True artist with array of kitchen

Kochuvila Peringammala preparation techniques.

Trivandrum Kerala 695563

Formal training and education in culinary studies

Email id

adxmzz@r.postjobfree.com WORK HISTORY

Contact no

+91-904******* Worked closely with head chef to create banquet

menu for wedding guests.

Personal Details

• Full Name : BUHARI ASHRAF Trained numerous kitchen personal from ground up to

• Date of birth : 05-04-1994 take on challenging stations

• Father’s Name : ASHRAF

Prepared meals from scratch using authentic, popular

• Mothers Name : BUSHRA recipes that brought patrons into restaurant again and

• Nationality : INDIAN again

• State : KERALA

Used proper cleaning supplies and methods to

• City : TRIVANDRUM disinfect counters where raw meat, poultry, fish and

• Marital Status : MARRIED eggs had been prepared.

Passport Details

Used proper cleaning supplies and methods to

• Passport no : N6350011 disinfect counters where raw meat, poultry, fish and

eggs had been prepared.

• Date of issue : 29/01/2016

• Date of Expiry : 28/01/2026 Mentored more than kitchen staff at all levels to

prepare each for demanding roles.

• Place of issue : TRIVANDRUM

CURRENT WORK HISTORY

Chef De Parie, Cello Riyadh Saudi Arabia, August 2018 to March 2021

Plated meals paying special attention to garnishes and • overall

presentation.

Complied with portion and serving sizes as per restaurant standards.

Rotated stock to use items before expiration date.

Operated all kitchen equipment safely to prevent injuries.

Removed expired food and beverages from storage and reviewed

inventory for t upcoming expirations dates.

Sanitized all counters properly to prevent food - borne illness.

Prepared items for roasting, Sautéing, frying and baking.

Maintained well-organized mise en place to keep work efficient and

consistent.

Ensure that the production, preparation and presentation of food are

always of the highest quality.

Takes care of daily food preparation and duties assigned by the

superiors to set the standard and the quality set by the Restaurant.

SKILLS

Food preparation safety

Food platting and presentation

Strong work ethic

Staff scheduling

Kitchen equipment operation

Recipes and menu planning

Food service background

Natural leadership

Italian Cuisine

International Cuisine

Stocking and replenishing

Freezer Temperature Oversight.

ACHIEVEMENTS

Boecker L2 Award in Food Hygiene 2018

EDUCATIONAL QUALIFICATIONS

Vocational higher secondary School, Manjappara, Kollam

(+2 Pre-degree)

Culinary study 's Food craft Institute, Kollam' Kerala

Computer (MS Office)

LANGUAGES KNOWN

English

Malayalam

Hindi

Arabic

HOBBIES

Sports (Cricket, Football)

Music

Declaration

I hereby declare that all this information’s furnished above true and correct to the best of

my knowledge and belief.

Place : BUHARI ASHRAF

Date :

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