- Mohd Shabuddin Malik is an experienced chef from Sahaspur, India seeking a position in hotel management. - He has over 10 years of experience in Indian cuisine specializing in curries and tandoor. - His most recent role was as Director of Curry and Tandoor Production at Amanbagh hotel in Alwar, India where he oversaw kitchen operations and staff.

1. CURRICULUM VITAE
MOHD SHABUDDIN MALIK
Place:Sahaspur
Dist: Bijnor
Phone no: +91-9024158783
State: U.P (INDIA)
E-mail: chefmohdmalik@rediffmail.com
CAREER OBJECTIVE:
To pursue an outstanding career in the present fast growing world of Hotel industry. With around 10 years of experience in cooking and I wo
to work in an organization that would offer me an opportunity to develop my competencies in cooking and production. Recongnized through
career for being visionary Chef. Expertise in Culinary Art trends, such as food preparation, menu development, and planning. Expert in India
and Tandoor
KEY SKILL:
 Indian Cuisine(Curry and Tandoor)
INTENDING OCCUPATION/POST APPLIED FOR:
CDP
My passion is to prepare exotic dishes from all over India. I am specialized in Indian Curries and Tandoor. I am also well skilled in Kebab, curr
biriyani preparations. My culinary strengths are hot appetizers, Indian soups, vegetable, roast tandoori kebabs and Indian curry. Skilled in all
equipment and various cooking techniques. Committed to providing total quality service in culinary arts with a very good knowledge of herb
spices, and flavoring.
.
SALARY RANGE: To be negotiated
JOB SUMMARY AND COMPANY PROFILE:
I have abilities to work in all areas of kitchen including buffets, production, restaurant and main kitchen. I have the ability to handle latest kit
equipments and tools.
I have good knowledge of cost control, menu planning and inventory. I have good skills at food presentation. I do my Job with sincerity. I am
disciplined and can take the pressure associated with this job. I am a dedicated hard worker, with perfection and like to deliver on time.
And I assure that I will do justice to all the responsibilities entrusted to me.

2. My objective is to learn Skills and local cultures from all over the world, and at the same time earn laurels to the organization and myself and
in the profession.
Work experience
From To Job Title Employer
Name
State/Coun
try
Description
4/9/05 Present D.C.D.P AMANBAGH Alwar
rajasthan
Managing the entire Indian Curry and Tandoor Department. Designi
Menu and preparing meals. Managing kitchen and staff under me. In
in all aspects of instruction and demonstration of meals, as well ensu
food safety, sanitation and cleanup. Applying my skills and experien
preparing diverse range of Indian cuisine. Prepare and cook food of
highest quality for all guests. I follow proper procedures with regard
chilling, reheating, and holding food .I communicate with the food b
team with regards to cooking for special events. Worked in all sectio
the Kitchen and is responsible for whole courses, Starters, Sauces an
Larder. Train and Develop junior members of the kitchen. Achievem
Appreciation letters from general Manager for good performance in
operations.
www.amanbagh.com
Gallivanter’s Guide 2013 Awards for Excellence
Best Hotel/Resort in India Condé Nast Traveller
The Gold Standard 2014 Gallivanter’s Guide
2012 Awards for Excellence Best Resort in India & the Indian Ocean
16/09/03 05/06/05 commi Lemontree
hotels
delhi
preparing meals. Managing kitchen and staff under me. Involved in a
aspects of instruction and demonstration of meals, as well ensuring
safety, sanitation and cleanup. Applying my skills and experience in
preparing diverse range of Indian cuisine. Prepare and cook food of
highest quality for all guests. I follow proper procedures with regard
chilling, reheating, and holding food .I communicate with the food b
team with regards to cooking for special events. Worked in all sectio
the Kitchen and is responsible for whole courses, Starters.
14/7/02 27/08/05 Commi Karim
restaurant
Noida
sector 18
u.p
I was responsible for to do misc-en-place, Sauces and all gravy items
curry sauce. I was Second in-charge of the Sauce section and was
responsible for cooking all basic preparations of my department

3. ACHIEVEMENTS:
 Best Employee of the month in hotel Amanbagh
 Appraised by guests several times for the food prepared and for the innovative food pairing.
STRENGTHS:
 Good conceptual and analytical skill
 Skilled with effective communication, delegation and good personal interaction
 I am dedicated Confident and strong
 Determined to work hard and a very good contributor
 Hardworking and punctual
 Like challenges and complete the task successfully on time
PERSONAL INTRESTS:
 Listening to music
 Reading Newspapers
EDUCATIONAL QUALIFICATION
10 pass from up board
LANGUAGES KNOWN
LANGUAGE SPEAKING LISTENING READING WRITING
English Fluent Fluent Fluent Fluent
Hindi Fluent Fluent Fluent Fluent
Urdus Fluent Fluent Fluent Fluent

4. PERSONAL INFORMATION:
 Father’s Name : Mohd asgar
 Date of birth : 15/01/83
 Sex : Male
 Marital Status : married
 Nationality : Indian
 Languages Known : English, Hindi
 Passport Number : f3124572
DECLRATION:
I hereby declare that all the information given above is true to the best of my knowledge and belief.
Mohd Sahabuddin Date