Sous Chef Food
Resume:
************@*****.***
Syed Jamal
Indian,Passport Number: V1808608
WATSUP+919*********
Mob:
Ambitious, industrious and loving to work, Hands on chef with solid culinary knowledge above 14 years of exposure. a very good team player, well worse with HACCP Level 3 Completed, food safety and hygiene procedure, principles and practices. Seeking the position of “ Sous Chef" in Kitchen with Continental, Western,Arabic and Asian Cuisine, with outstanding pre-opening experience in various 5* hotels in middle east . Where I can use my best skills in “ Kitchen” to grow with the Organization. A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications that you are looking for. I have a comprehensive understanding of the food manufacturing industry, and of what drives sophisticated contemporary dining. I have extensive cooking knowledge, and am more than able to abide by all legal requirements, food hygiene regulation and food safety laws. As a can do person I will be able to hit the ground running and is confident that I will be able to exceed any employers and customers’ expectations.
“Supervises, coordinates and participates in the activities of personnel engaged in the preparation and cooking of all kinds of food items in the kitchen subsection
Experiences
Professional Experience:
Ship Experience
Chef de partie (Viking Crusis) Aug 2023-Till now Valid USA VISA
Sous Chef (Hot Kitchen)
Stevin Rock, Ras Al Khaimah (U.A.E) April 2022-Jun 2023 Job responsibilities:
Full responsible for all aspects of food prodcution. Developing menu items to reflect current trends and local taste.
Managing work teams effectively while maximizing resources for greatest impact
Managing recipe development, menu planning, and menu design functions for special events, which encompassed determining quality, hygiene, nutritional value, palatability and cost for ecah serving
Handling all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management Junior Sous Chef (Continental) Hot kitchen
Jebel shams Resort (Oman)
Job responsibilities: July 2015 – Jan 2021
Support the Executive Sous Chef & Chef de Cuisine in the daily operation and work
Responsible for preparing & presentation, for Buffet and fine dining restaurants.( Break Fast/ Lunch / Dinner)
Ensures the proper handling, cleanliness and maintenance of Kitchen Utensils and equipment.
Inspecting food for freshness and quality
Coordinating with other stations to ensure timely delivery of orders
Following the standards and plating procedures of the executive chef
Trains and Evaluates Personnel Under Supervision.
Responsible in the preparation of Market List, following up the status with Purchasing Department.
Responsible for Receiving of daily market list, stock items, inventories.
Ensures that Hotel Cost Control Policies and Procedures are Closely Followed by Staff.
Ensuring correct stock rotation & minimization of wastage.
Ensures that food orders are prepares efficiently as per hotel standard recipes, and leave the kitchen to be served immediately.
Education
BACHELOR DEGREE IN HOTEL &
CATERING MANAGEMENT
- Poonga Arts & Science,College India
August 2001– June 2004
INDoS No.: 21ZM3466
(STCW=PSSR+EFA+PST+FPFF)
- Pondicherry Maritime Academy, India
HIGHER SECONDARY SCHOOL
Rani Seethaiachi, India
June 1999– May 2001
Personal Skills
Interpersonal Skills
Strong Communication
Organizational skills
Quick learn
Responsibility
Hard work
Ability to work under pressure
Excellent time-management
Strong Leadership
Team Planner & Team Work
Analytical & Problem solving and
Demi Chef de Partie (Hot kitchen in multi cuisine
restaurant)
Ramee Grand Hotel & Spa Bahrain
December 2013 -June 2015
Job responsibilities:
Support the Chef De Partie or Sous Chef in the daily operation and work
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Commis I (Pre-Opening)
Kingsgate Hotel Doha
Job responsibilities: April 2012 - June 2013
To work as directed on station of assignment under appropriate Chef de Parties.
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Parties.
Make sure quality and quantity meets our standard.
Notify Sous Chef or Chef de Parties of any problems or complaints as when they arise.
Be able to work in another area when needed and take part in cross training when directed.
Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.
Be able to come to any and all kitchen meetings whilst on duty or otherwise.
Follow clean as you go policy and keep work area clean at all times.
Do not leave your section without doing the final check.
Proper food rotation – first in – first out
After service switch off and clean oven tops and work areas as well as surfaces.
Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company Commis I & II & III
Al Koufa Services Ahamed Harib Group of Restaurant Dubai May 2006 – Nov 2010
Job responsibilities:
To be punctual for work and report directly to the Sous Chef on duty on arrival in kitchen.
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
To familiar with the opening & closing procedures of the kitchen and carry them out as rotated.
To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef.
To be fully aware of all hygiene control and chemicals used in the work place.
To have full knowledge of, and be able to act upon, fire procedures.
To comply with all hotel and company policies.
To be responsible, whilst liaising with the Executive Head Chef, for self- develope, To carry out and assist in the smooth running of the kitchen.
Self-motivated
Confidence and resilience
adaptability and flexibility
Professional
Skills
First aid for appointed person
Haccp completed
Train the Trainer, Health & Safety
Knowledge on computer applications
and internet
Achievements
Jebel shams Resort
Employee of the Year (01/2018 –
01/2019)
Kingsgate Hotel / Doha, Qatar
Employee of the month (11/2012 –
12/2012)
Languages
English
Tamil
Hindi
Malayalam
Arabic
Hobbies
Reading
Playing Cricket
Commis III
Taj Hotel Cove long Beach, Chennai
Job responsibilities:
Helping the chef in the preparation and cooking of meals
Learning the procedures and duties in food preparation
working under the supervision of the chef
Operating commercial cooking equipment such as mixers, steamers, fryers, ovens and stoves
Serves food when required
Kitchen cleaning, such as dish washing and equipment cleaning
Assists in other areas of food preparation and storage Sept 2005–Jan 2006
Sr.Waiter
VGP Golden Beach Resort
Responsibilities:
Worked as Waiter for one year in various Food & Beverage outlet
Taking care of all guests on a floor
Ensuring prompt service to guests
Taking proper feedback from the guests
Suggesting to the management ways to improve the services July 2004 – June 2005
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