Chef De Partie & Kitchen Operations

MOHD.SUHAIL

+918********* (India, Agra UP)

linkedin.com/in/mohd-suhail-318a3038

Email ID : ****.********@*****.***

OCCUPATION OBJECTIVE:

To be able to provide the best and quality of the Hospitality To customers by ensuring service as per International Standards and to achieve maximum Satisfaction and Organizational profitability in high Employee morale and to Continue my management career In the hospitality trade.

Skills

Menu planning, Food safety, sanitation techniques, Administrative duties, Technical skills, Meal preparation

Creating new recipes, Professional team management

Supervising Staff, Food storage.

AREA OF SPECIALIZATION:

Food & Beverage Production (Kitchen)

Western hot & Cold Section

Indian Cuisine.

Have good knowledge of Arabic cuisine.

TRAINING EXPERIENCE:

Completed six months (culinary) industrial Training with Well experience from (ITC Group of Hotel) The ITC Mughal Sheraton Agra, from 4 Oct 2006 to 3 April 2007.

EMPLOYMENT DETAILS

RELAX Fast food café Agra India

Designation- As kitchen Operation in charge chef

Presently working from 21 Nov 2022 till

Responsibility As a kitchen in charge Trains regularly all chefs and make sure that they fulfill their assigned duty. Accepts flexible working hours according to the business demand. To be responsible for the quality of all food prepared in cafe. Checks constantly all dishes for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. Maintain the hygiene as per FSSAI standard.

Beach Rotana Hotel Abu Dhabi UAE

Designation - Chef de Partie. (Banquet & IRD)

Duration -3rd Nov 2019 to 2nd Jan 2021.

Responsibility Instruct and lead subordinates through their daily requirements in food preparation and actively take part in Setting up and supervising of buffets and special functions.

Coordinate and participate with other sections of Requirements, cleanliness, wastage and cost control

Consult and check on daily requirements, functions and last Minute events.

Marriott harbour Hotel Dubai UAE

Designation -Chef De Partie (IRD, CC CAFÉ)

Duration - 21st June 2017to 28 April 2019

Responsibility

Prepare the daily mise-en-place and food Production in different sections of the main kitchen. Coordinate daily tasks with the Sous Chef or Executive Chef. 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.

Beach Rotana Hotel Abu Dhabi UAE.

Designation -Demi Chef de Partie.

Duration -8 Sept 2013 to 4 April 2016.

Responsibility

Preparation, Cooking, Garnishing of Set Menu. Cooking and preparing food according to recipes. Cutting, trimming the boned meats and poultry for cooking. Portioning cooked Foods according to the size of portions and Methods of Garnishing. Provided support to chef and Production Leadership to subordinates. Recording Temperatures for the fridge and chillers at the outlet.

Wafi hospitality in F&B kitchen

Dubai UAE

Designation- Commis 1st (Beilla Restaurant)

Duration-Feb 2011 to 3 Sep 2013

Responsibility

Maintained all hygiene and safety standards as stated by local health department.

Assisted in the preparation of daily ala cart menu

Assisted in the preparation of meat items for dining services Units and Specialty restaurants for the menu-to-Order Program.

Monitored and maintained cooking standards.

Hotel howard park plaza

Designation- Commis 1.

Duration-25 Jan 2008 to 16 Feb2011.

Responsibility

Support to Chef de Partie or Demi Chef de Partie in the daily operation and work.

Work according to the menu .Keep work area at all times in Hygienic conditions according to the rules set by the hotel.

Prepare the daily mis-en-place and food production in Different sections of the main kitchen or satellites

Coordinate and participate with other sections of Requirements, cleanliness.

PROFESSIONAL STRENGHT:

Sense of Responsibility and Hard Working.

Highly committed towards the assigned responsibilities.

Ability to adjust according to the situation.

Desire to continue learning in feature.

Good Communication Skills.

Dedication and Honesty.

Effective team player and punctual.

Disciplined & Punctual.

Always willing to work in Challenging environment.

PROFESSIONAL QUALIFICATION:

I have done One year culinary Diploma from Government Of Food Science Training Center, Agra (India) with first Division.2005 -06

ACADEMIC QUALIFICATION:

B.A. from Dr. B. R. A. University Agra in 2007 with II Div.

ADDITIONAL ACHIVEMENT:

Best Employee of the month May 2009 by Hotel Howard Park Plaza (Sarovar Group of Hotel).

I Passed the Dubai Municipality and TSI Person-in-Charge Level 2 award with well experience .July 2012

The Best Hygiene Practice Award April 2014 by Hotel Beach Rotana AbuDhabi UAE.

Successfully completing the Essential food safety training

From SYSCOMS COLLEGE Abu Dhabi Jan 2014

MS office word, Power point, Internet, Email operation

PERSONAL DETAILS:

Father’s Name Mohd. Khaleel

Date of Birth 28th May 1987

Nationality Indian

Marital Status Single

Languages Known English, Hindi, Urdu

Passport No. T9081695

Vaccination COVISHIELD Done

Applicant

Mohd Suhail

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