Ikbal Baksh

Indian Chef

Expertise - North and south Indian, Tandoor, Halwai

Basic - Continental and Chinese

Career Objectives/Personal Statement/Profile/Summary

My career objective is to innovate new items to satisfy the honored guests, and at the same time where in I can utilize & Contribute effectively my acquired skills & professional experience, with a willingness to acquire & assimilate new trends & enhance my knowledge in the field with a focus of personal growth, and as well as contribute to the growth of the organization.

Key Areas of Experience & Competencies

• Food & Beverage Production

• Very good knowledge of herbs, spices and flavorings, and can handle all the latest kitchen tools, and very good at food presentation.

• Strictly follow hygiene according to HACCP Standards

North Indian Kababs

Seekh kabab, tangdi kabab, chicken tikka, malai tikka, (non veg)

Paneer tikka hara bara kabab veg seekh kabab (veg)

Soups - Palak soup, Dal soup, Tomato soup (veg)

Murg badam sorba, Payya soup (non veg)

Main courses-Gosht- e-lucknowi, masala gosht, mutton rogan josh Murg kadhi, murg laziz (non veg)

Kadai paneer, dum aloo Panjabi, navratan korma (veg)

Dal - Dal makhani, dal tadka.

Rice - Pulao rice, murg dum biriyani, pea’s pulao

Sweet – Jalebi, rice phirni, gajar halwa

South Indian - Dosa, idli, medu wada, sambar.

I also specialize in all kinds of International Sandwiches, soups, Vegetarian preparations, cold larder, Roasts, Grills, pastas, Steaks and all kinds of hot & cold Breakfast preparations.

Education and professional qualification (Highest Degree / Diploma)

1 Month/Year (Start and Finish Dates) 2005 to 2006

Qualification obtained: One Year Certificate in Food and Beverage Production

Tertiary Institution

St Joseph Catering School West Bengal.

2 Month/Year (Start and Finish Dates) 2003 TO 2005

Qualification obtained: High School Secondary (10+2)

Tertiary Institution West Bengal council of higher secondary education

3 Month/Year (Start and Finish Dates) 2002 TO 2003

Qualification obtained: Senior Secondary 10TH

Tertiary Institution West Bengal board of secondary education

Courses Attended

Basics in computers (Ms Word, Ms Dos, Ms Excel, Etc)

Diploma in tally (Accounts & Inventory)

Done IELTS with over all brand score - 5 Listening-4.5, Reading -4.0, writing -6.0, speaking-5.5

Employment History (Current experience First)

Month/Year (Start and Finish Dates) August 2010 to till Date

Employer/Organization

(Bangalore)

Position Grade Commis Chef

Type of Organization

Recognized as a pioneer amongst the luxury hotels in Bangalore, it is an oasis of calm in the heart of the city centre. All the tastefully appointed rooms have large balconies that overlook the beautiful gardens or offer a view of the swimming pool. The award winning restaurants at the hotel offers a variety of dining experiences ranging from international and Indian cuisines to authentic Thai and Chinese dining experiences. The bar, with a view of the lush green gardens, is the perfect setting for a quiet evening drink.

Current Role and Responsibilities

Use of a high level of cooking skills in the production of new food dishes using modern food technology and methods

To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills

To maintain legal hygiene and safety requirements for food and equipment with particular responsibilities as laid down and agreed with the Head Chef and carry out training of subordinates where appropriate

Handling the Food festival promotions

Maintenance of Outdoor catering

Coordination with in-house and Potential Guests to understand their requirements and customize the product and services accordingly.

Month/Year (Start and Finish Dates) April 2008 To August 2010

Employer/Organization

(Bangalore)

Position Grade 2nd Commis Chef

Type of Organization

Renowned for its grandeur and impeccable service, Le meridian Bangalore is a true landmark in luxury. Seated at the heart of one of the oldest and most progressive cities of India it renders a truly enchanting experience. Snug ad midst the lush green surroundings of the garden city, rich prospects for business, leisure and travel, beckon visitors. Luxurious and elegant, Le Méridien Bangalore towers over a lush golf course while offering panoramic views of the soaring cityscape.

Current Role and Responsibilities

Ensure that all food is served at a safe and appropriate temperature using probes where necessary and to record same.

Maintain sufficient stock levels of all food and snack items being sold at each counter.

Cutting vegetables, preparing salads as per the daily sheets. Assisting a cook and chef in the preparation and cooking of meals. Participates in kitchen cleaning work, such as washing and cleaning equipment.

Month/Year (Start and Finish Dates) July 2007 to March 2008

Employer/Organization (Bangalore)

Position Grade 3rd Commis chef

Type of Organization

B J N Hotels Ltd., one of the foremost players in the hospitality trade in the picturesque and cosmopolitan city's of Bangalore and Hyderabad well and truly on its way to attain a national status

Current Role and Responsibilities

Maintain sufficient stock levels of all food and snack items being sold at each counter

Use of a high level of cooking skills in the production of new food dishes using modern food technology and methods

To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills

Month/Year (Start and Finish Dates) Oct 2006 To April 2007

Employer/Organization (Bangalore)

Position Grade Industrial Trainee

Hotel Resorts & palaces

Current Role and Responsibilities

Everyday learning about cooking skills, Hygiene, store pick up, store setup etc.

To ensure the highest standard of cleanliness and hygiene, both personal and in the working area by following the Hazard Control Critical Points standards.

(Ikbal Baksh)

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