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Al hamrah HILTON
Ras al khaimah
U.A.E
Carrier Objectives:
Self motivated, pro-activeprofessional with a positiveattitude and passion for exceptional and creativefood. Possessing
excellent organization skills, a good team spirit and ability to efficiently manage kitchen operations and supervise staff
and have more than 13 years of experience in Pastry and bakery department working for 5 star hotels in India and
U.A,E
Ready and qualified for the next stage in a successful career and currently looking for a SNR CDP within an ambitious
and exciting company where my skills and experience would be optimally utilized.
IT Skills
Computer literate, proficient user of Microsoft
Professional Experience:
AL HAMRA Hilton Beach & resort –Ras al khaimh January 2014 to September 2015
Chef de Partie Pastry
Duties & Responsibilities:
 Responsible tosupervise andprepare all the foodsinthe pastrysection.
 Preventingfoodspoilagethroughdailychecksandensuresthatall incomingandoutgoingfooditems
are upto the standards setby the Resort
 Ensuringthat all conducted trainingof foodpreparation,hygieneandgroomingstandardsisrelayed,
understoodandfollowedbyhissubordinates.
 Checkingthe qualityof rawmaterialsinhisassignedarea,aswell astheir storage,handlingand
usage.
 Assistingimmediate superior/supervisorwiththe productionof dailyfoodpreparationandits
coordinationinhisarea.
 Checkingfood storage areasand refrigeratorsforcleanlinessandproperfunctioningatleasttwice
daily.
 Concerningwithmaintainingaconsistentqualityandcontinuouslyshowseffortstoupgrade the
productsproducedinpastry or assignedarea.
 Checkingstandardandqualityof mise enplace andmeetswiththe superiortoplandailyfoodand
beverage activities.
 Keepingsuperiorinformedaboutall aspectsof assignedsection,includingequipment,working
environment,staff issuesanddepartmental relations.
 To alwayswell preparedandknowledgeable aboutall recipes,presentationsandtaste of dishes
establishedbyresortpolicy.
SAJID AHMAD
Mobile no: +917088679367
Email: sajidchef1983@gmail.com
The Bristol Hotel (5 star property) 01/05/2009 to 03/01/2014
Sikandarpur Gurgaon, Haryana
Senior chef de partie
Duties & Responsibilities:
 To ensure thatthe correctand same ingredientsare usedas specifiedby
 The Head PastryChef to ensure qualityisupheldatall times.
 To be fullyconversantwiththe menuandtobe adaptable withcontinual
 changesto ensure thatthe menuiskeptin line withcustomerdemands
 AndCompanypolicies.
 . Assistingimmediate superior/supervisorwiththe productionof dailyfoodpreparationandits
coordinationinhisarea.
 To setand maintainstandardsof foodpreparationandservice commensuratewiththe standingof the
 hotel byregularlyinspectingperishable food itemsforqualityandquantityandensuringthatpersonal
 Groomingand appearance standardsare metregardingcleanliness,sanitationandhygiene.
 To ensure the departmentisoperatedwithinthe appropriatelegislationandthe appropriate records
are
 maintainedup-to-date,includinghealth&safety,hygiene,equal opportunities,HACCPandanyother
 Legislation asappropriate.Alsoensuringthatall policiesandprocedureslaiddownbymanagementare
implemented.
 Checkingfoodstorage areasandrefrigeratorsforcleanlinessandproperfunctioningatleasttwice daily.
 . Concerned withmaintainingaconsistentqualityandcontinuouslyshowseffortstoupgrade the
productsproducedinpastry or assignedarea.
 . Checkingstandardandqualityof mise enplace andmeetswiththe superiortoplandailyfoodand
beverage activities.
 . Keepingsuperiorinformedaboutall aspectsof assignedsection,includingequipment,working
environment,staff issuesanddepartmental relations.
Spice circle Restaurant 15/12/2007 to 25/05/2009
Noida, UP India
1st commi
Duties & Responsibilities:
 To ensure that the presentation,taste,texture andquantityare
Maintained tothe standardslaidbythe Company.
 Ensuringthat the production,preparationandpresentationof foodare of the highestqualityatall
Times.
 Ensuringand controllinglevelsof guestsatisfaction,quality,andoperationswithinsetfoodcosts on
Ongoingbasis.
 Groomingand appearance standardsare metregardingcleanliness,sanitationandhygiene.
.
 Carry out any otherdutiesasrequiredbymanagement.
Otik resort & spa 15/09/2005 to 15/12/ 2007
Delhi,india
1st commis
Duties & Responsibilities:
 To assist the Head Pastry Chef during service for timing and progress of all
Dishes.
 To ensure that the presentation, taste, texture and quantity are
Maintained to the standards laid by the Company.
 To be fully conversant with the menu and to be adaptable with continual
Changes to ensure that the menu is kept in line with customer demands
And Company policies.
 To ensure that the correct and same ingredients are used as specified by
The Head Pastry Chef to ensure quality is upheld at all times.
 Attend any necessary training sessions or meetings.
 To make sure that Company Policy, the Vision Statement, and
Departmental Objectives are followed and utilized at all times.
 To ensure that all appliances, fixtures and fittings are safe and work in
Accordance with Health & Safety regulations and report any faults to the
Heawd Chef or Senior Sous Chef.
LXM Group of restaurants 22 Jan 2004 to 10 July 2005
Delhi,india
1st commis
Duties & Responsibilities:
 Checkingthe qualityof materials inassigned area,aswell astheirstorage andhandlingandusage.
 Assistsimmediate superior/supervisorwiththe productionof dailyfoodpreparationandits
coordinationinhisarea.
 Checkingfood areasand refrigeratorsforcleanlinessandproperfunctioningatleasttwice daily.
 . Concerned withmaintainingaconsistentqualityandcontinuouslyshowseffortsto upgrade the
productsproducedinpastry or assignedarea.
 Checkingstandardandqualityof mise enplace andmeetswiththe superiortoplandailyfoodand
beverage activities.
Tivoli group of hotels (4star property) 15 SEP. 2002 to 23 DEC. 2003.
Delhi,india
1st
commis
Duties & Responsibilities:
 To be fully conversant with the menu and to be adaptable with continual
 changes to ensure that the menu is kept in line with customer demands
 And Company policies.
 To ensure that the correct and same ingredients are used as specified by
 The Head Pastry Chef to ensure quality is upheld at all times.
 maintainedup-to-date,includinghealth&safety,hygiene,equal opportunities,HACCPandanyother
 Legislation asappropriate.Alsoensuringthatall policies and procedures laid down by management
are implemented
Professional Qualification & Training:
 1 Year 6 Months diplomainBakeryand ConfectioneryfromIndianInstituteof Hotel Management,
NewDelhi 2002,
 Successful passedsecondaryandhighersecondary from universityof Delhi ,India inthe year2000
 Food hygiene course, Indian Institute of Hotel Management
 Health and Safety Training, Indian Institute of Hotel Management
Personal Profile:
Date of Birth : 25/04/1983
Sex : Male
Nationality : Indian
Passportnumber G2682624
Marital Status : Marride
LanguagesKnown : English, Hindi
References
Availableon request

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SAJID 2

  • 1. Al hamrah HILTON Ras al khaimah U.A.E Carrier Objectives: Self motivated, pro-activeprofessional with a positiveattitude and passion for exceptional and creativefood. Possessing excellent organization skills, a good team spirit and ability to efficiently manage kitchen operations and supervise staff and have more than 13 years of experience in Pastry and bakery department working for 5 star hotels in India and U.A,E Ready and qualified for the next stage in a successful career and currently looking for a SNR CDP within an ambitious and exciting company where my skills and experience would be optimally utilized. IT Skills Computer literate, proficient user of Microsoft Professional Experience: AL HAMRA Hilton Beach & resort –Ras al khaimh January 2014 to September 2015 Chef de Partie Pastry Duties & Responsibilities:  Responsible tosupervise andprepare all the foodsinthe pastrysection.  Preventingfoodspoilagethroughdailychecksandensuresthatall incomingandoutgoingfooditems are upto the standards setby the Resort  Ensuringthat all conducted trainingof foodpreparation,hygieneandgroomingstandardsisrelayed, understoodandfollowedbyhissubordinates.  Checkingthe qualityof rawmaterialsinhisassignedarea,aswell astheir storage,handlingand usage.  Assistingimmediate superior/supervisorwiththe productionof dailyfoodpreparationandits coordinationinhisarea.  Checkingfood storage areasand refrigeratorsforcleanlinessandproperfunctioningatleasttwice daily.  Concerningwithmaintainingaconsistentqualityandcontinuouslyshowseffortstoupgrade the productsproducedinpastry or assignedarea.  Checkingstandardandqualityof mise enplace andmeetswiththe superiortoplandailyfoodand beverage activities.  Keepingsuperiorinformedaboutall aspectsof assignedsection,includingequipment,working environment,staff issuesanddepartmental relations.  To alwayswell preparedandknowledgeable aboutall recipes,presentationsandtaste of dishes establishedbyresortpolicy. SAJID AHMAD Mobile no: +917088679367 Email: sajidchef1983@gmail.com
  • 2. The Bristol Hotel (5 star property) 01/05/2009 to 03/01/2014 Sikandarpur Gurgaon, Haryana Senior chef de partie Duties & Responsibilities:  To ensure thatthe correctand same ingredientsare usedas specifiedby  The Head PastryChef to ensure qualityisupheldatall times.  To be fullyconversantwiththe menuandtobe adaptable withcontinual  changesto ensure thatthe menuiskeptin line withcustomerdemands  AndCompanypolicies.  . Assistingimmediate superior/supervisorwiththe productionof dailyfoodpreparationandits coordinationinhisarea.  To setand maintainstandardsof foodpreparationandservice commensuratewiththe standingof the  hotel byregularlyinspectingperishable food itemsforqualityandquantityandensuringthatpersonal  Groomingand appearance standardsare metregardingcleanliness,sanitationandhygiene.  To ensure the departmentisoperatedwithinthe appropriatelegislationandthe appropriate records are  maintainedup-to-date,includinghealth&safety,hygiene,equal opportunities,HACCPandanyother  Legislation asappropriate.Alsoensuringthatall policiesandprocedureslaiddownbymanagementare implemented.  Checkingfoodstorage areasandrefrigeratorsforcleanlinessandproperfunctioningatleasttwice daily.  . Concerned withmaintainingaconsistentqualityandcontinuouslyshowseffortstoupgrade the productsproducedinpastry or assignedarea.  . Checkingstandardandqualityof mise enplace andmeetswiththe superiortoplandailyfoodand beverage activities.  . Keepingsuperiorinformedaboutall aspectsof assignedsection,includingequipment,working environment,staff issuesanddepartmental relations. Spice circle Restaurant 15/12/2007 to 25/05/2009 Noida, UP India 1st commi Duties & Responsibilities:  To ensure that the presentation,taste,texture andquantityare Maintained tothe standardslaidbythe Company.  Ensuringthat the production,preparationandpresentationof foodare of the highestqualityatall
  • 3. Times.  Ensuringand controllinglevelsof guestsatisfaction,quality,andoperationswithinsetfoodcosts on Ongoingbasis.  Groomingand appearance standardsare metregardingcleanliness,sanitationandhygiene. .  Carry out any otherdutiesasrequiredbymanagement. Otik resort & spa 15/09/2005 to 15/12/ 2007 Delhi,india 1st commis Duties & Responsibilities:  To assist the Head Pastry Chef during service for timing and progress of all Dishes.  To ensure that the presentation, taste, texture and quantity are Maintained to the standards laid by the Company.  To be fully conversant with the menu and to be adaptable with continual Changes to ensure that the menu is kept in line with customer demands And Company policies.  To ensure that the correct and same ingredients are used as specified by The Head Pastry Chef to ensure quality is upheld at all times.  Attend any necessary training sessions or meetings.  To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilized at all times.  To ensure that all appliances, fixtures and fittings are safe and work in Accordance with Health & Safety regulations and report any faults to the Heawd Chef or Senior Sous Chef. LXM Group of restaurants 22 Jan 2004 to 10 July 2005 Delhi,india 1st commis
  • 4. Duties & Responsibilities:  Checkingthe qualityof materials inassigned area,aswell astheirstorage andhandlingandusage.  Assistsimmediate superior/supervisorwiththe productionof dailyfoodpreparationandits coordinationinhisarea.  Checkingfood areasand refrigeratorsforcleanlinessandproperfunctioningatleasttwice daily.  . Concerned withmaintainingaconsistentqualityandcontinuouslyshowseffortsto upgrade the productsproducedinpastry or assignedarea.  Checkingstandardandqualityof mise enplace andmeetswiththe superiortoplandailyfoodand beverage activities. Tivoli group of hotels (4star property) 15 SEP. 2002 to 23 DEC. 2003. Delhi,india 1st commis Duties & Responsibilities:  To be fully conversant with the menu and to be adaptable with continual  changes to ensure that the menu is kept in line with customer demands  And Company policies.  To ensure that the correct and same ingredients are used as specified by  The Head Pastry Chef to ensure quality is upheld at all times.  maintainedup-to-date,includinghealth&safety,hygiene,equal opportunities,HACCPandanyother  Legislation asappropriate.Alsoensuringthatall policies and procedures laid down by management are implemented Professional Qualification & Training:  1 Year 6 Months diplomainBakeryand ConfectioneryfromIndianInstituteof Hotel Management, NewDelhi 2002,  Successful passedsecondaryandhighersecondary from universityof Delhi ,India inthe year2000  Food hygiene course, Indian Institute of Hotel Management  Health and Safety Training, Indian Institute of Hotel Management Personal Profile: Date of Birth : 25/04/1983 Sex : Male Nationality : Indian Passportnumber G2682624 Marital Status : Marride LanguagesKnown : English, Hindi References