CV (2) (1) (2) (1)

RESUME
Ibrahim Mahmood Kutty
P.O.Box : 94943
Abu Dhabi. U A E
Tel.+ 971- 0553642408,0567136177
Email ID :- mahmoodkutty@gmail.com
kutty.mahmood@yahoo.com
OBJECTIVE
To take up challenging carrier level prospect in the Food and Beverage department of
your esteemed organization where I can use my skills, which include a productive,
creative approach towards my work and expectations for the growth of the business.
PROFESSIONAL EXPERIENCE:
Ibrahim Mahmood Kutty
P.O.Box : 94943
Abu Dhabi. U A E
Tel.+ 971- 0553642408
Email ID :- mahmoodkutty@gmail.com
kutty.mahmood@yahoo.com
OBJECTIVE
To take up challenging carrier level prospect in the Food and Beverage department of
your esteemed organization where I can use my skills, which include a productive,
creative approach towards my work and expectations for the growth of the business.
PROFESSIONAL EXPERIENCE:
12 Years U A E experience in Hotel Industry
Head Butcher
Aloft Hotel (star wood group)
Abu Dhabi
(2011May to till date)

Responsibilities as Head Bucher
? Responsible of Checking all Meat and Fish on delivery for quality, quantity and
temperature
? In charge of cleanliness of the Meat and Fish preparation rooms and proper
storage of all Meat and Fish items in the Freezers and Fridges.
? Be present during the sanitation inspections of your areas.
? Fully aware of the company controlling and food preparation procedures e.g.
portion control, as outlined in the F&B manual.
? Daily contact and exchange of information with the Executive Chef or Sous Chef
is obligatory
Head Butcher
Metropolitan Hotel. (5 Star)
Dubai. (Al Habtoor Group. Dubai
14 Various Outlets including 3 Bars)
(Jan’08 to May2011)
Responsibilities as Butcher
? working according to the HACCP standards.
? Training the junior Chefs.
? checking the quality, quantity, temperature, dates etc according to HACCP policy
with the receiver as well as store keeper
? Yield test are done randomly with the Cost Controller to keep a check on wastage
and also to control the cost.
? Daily Store requisition & direct purchases according to the consumption of the
products.
? Monitors the issues from stores to the outlet.
Chef De Partie (Butcher)
(Dec’06 to Dec’07)
Metropolitan Hotel
Dubai

Commis – 1
(May’02 to Nov’06)
Metropolitan Hotel
Dubai
Responsibilities as Commis - 1
? Daily Day to Day Operation Mise n Place
? Keeping the standard according to HACCP
? Receiving and Quality checking of the Food Product with the receiver
Butchery(commis-1
(Mar’00 to Feb’02)
The South Park Hotel,Trivandrum-Kerala
Arabic Chef. commis chef
(Apr’94 to Dec’99)
Zaein Restaurant Group-Saudi Arabia
? keeping the standard according to HACCP
Responsibilities as Arabic Chef
? Daily Day to Day Operation Micen Place
? Receiving and Quality check of the products.
Head Butcher
Aloft Hotel (star wood group)
Abu Dhabi
(2011May to till date)
Responsibilities as Head Bucher
· Responsible of Checking all Meat and Fish on delivery for quality, quantity and
temperature
· In charge of cleanliness of the Meat and Fish preparation rooms and proper
storage of all Meat and Fish items in the Freezers and Fridges.
· Be present during the sanitation inspections of your areas.
· Fully aware of the company controlling and food preparation procedures e.g.
portion control, as outlined in the F&B manual.
· Daily contact and exchange of information with the Executive Chef or Sous Chef
is obligatory

Head Butcher
Metropolitan Hotel. (5 Star)
Dubai. (Al Habtoor Group. Dubai
14 Various Outlets including 3 Bars)
(Jan’08 to May2011)
Responsibilities as Butcher
· working according to the HACCP standards.
· Training the junior Chefs.
· checking the quality, quantity, temperature, dates etc according to HACCP policy
with the receiver as well as store keeper
· Yield test are done randomly with the Cost Controller to keep a check on wastage
and also to control the cost.
· Daily Store requisition & direct purchases according to the consumption of the
products.
· Monitors the issues from stores to the outlet.
Chef De Partie (Butcher)
(Dec’06 to Dec’07)
Metropolitan Hotel
Dubai
Commis – 1
(May’02 to Nov’06)
Metropolitan Hotel
Dubai
Responsibilities as Commis - 1
· Daily Day to Day Operation Mise n Place
· Keeping the standard according to HACCP
· Receiving and Quality checking of the Food Product with the receiver
Butchery(commis-1
(Mar’00 to Feb’02)
The South Park Hotel,Trivandrum-Kerala
Arabic Chef. commis chef
(Apr’94 to Dec’99)

Zaein Restaurant Group-Saudi Arabia
Responsibilities as Arabic Chef
· Daily Day to Day Operation Micen Place
· keeping the standard according to HACCP
· Receiving and Quality check of the products.
EDUCATIONAL QUALIFICATION
· Passed Pre-Degree from Calicut University
· S.S.L.C from Board of Kerala –India
· One Year diploma in Professional Cookery-Kerala
· Basic Hygiene Course from Johnson Diversey, Dubai
Basic Hygiene Course from Abu Dhabi food Control Authority
Intermediate Food Hygiene Course(Level 3)
PERSONAL DETAILS
Nationality : Indian
Sex : Male
Date of Birth : 26th
April 1974
Marital Status : Married
Languages known : Arabic, English, Hindi & Malayalam
Hobbies : Playing Cricket and Listening Music
Visa Status : Employment (Transferable)
Passport Number : K 3672173
REFERENCES
CHEF SAJEEV CHEALAT CHEF MOHAMED ZAID
Executive Chef Executive Chef
Landmark Group Metropolitan Hotel
Dubai, UAE Dubai, UAE
Tel: +971(50)2674840 Tel: +971(50) 7681716
Declaration
I here by declare that the above furnished details are true and correct to the best of my knowledge
and belief.
ABU DHABI IBRAHIM MAHMOOD
KUTTY

CV (2) (1) (2) (1)

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