Profile
• Ability to plan a variety of menus from fine dining
• Efficiently handle inventory control to ensure waste and theft is reduced
• Solid understanding and enforcement of safety procedures
• Ability to plan work schedules and assign duties in accordance to the work schedule
Career Summary
Currently working as Assistant Chef in RAMADA
AUGUST 2013 – May 2014
ASSISTANT CHEF
Pearl Continental
Responsibilities:
• Assisted Executive Chef and Banquet Manager in daily routine tasks.
• Plan menus according to the popularity of various dishes
• Check garnishes and meal presentation
• Check and maintained stock levels
• Help manage all staff rosters
May 2010 – March 2013
Hot Kitchen Cook
Continental / Chinese/ Pakistani
Hotel One (chain of Pearl Continental)
Responsibilities:
• Assisted Executive Chef and Banquet Manager in daily routine tasks.
• Plan menus according to the popularity of various dishes
• Schedule the work of chefs, cooks, and other kitchen employees
• Maintain the standards of the quality to ensure that cost of food remain economical.
• Keep an eye on the stock level and ordered appropriately.
• Ensure that high standard of cleanliness was maintained throughout the kitchen areas at all times.
August 2009- February 2010
(Trainee): Bakery/Pastry Cook
Asian Hotel
Responsibilities:
• Manage food preparation processes
• Manage all team tasks
• Allocate duties and meal orders
• Coordinate with front-of-house staff
• Check garnishes and meal presentation
• Check and maintained stock levels
• Help manage all staff rosters
• Assist the head chef de cuisine with menu planning, and budget selection.
Education & Qualifications
One Year Diploma in CULINARY ARTS
MASTER’S 2009
GRADUATION 2006
INTERMMEDIATE 2004
MATRICULATION 2002
Languages
ENGLISH -VERY GOOD
ARABIC -GOOD
URDU – VERY GOOD
IT Skills
MS WORD
MS POWER POINT
MS EXCEL
Additional Certificates
2002 Character Certificate I
2004 Character Certificate II
2006 Character Certificate III
