1. Curriculum Vitae
Shaik Shainsha
Head Chef Sous chef ,Cdp
Personal Details
Current address
Parmanent Address No-1155, 6th cross, Mecca Masjid Cross, B.M layout
Vinobha Nagar, Venkteshpuram, Bangalore-560045,
Karnataka,India.
Telephone +966-508685604
+91-9741225071
E-Mail shabeeb31@gmail.com
skyp shabeeb3177
shaik.s.sha@facebook.com
facebook ID shabeeb18@yahoo.com
whatsapp 0091-9741225071
Date & Place of Birth 3/23/1977. Bangalore
Career Objectives/Personal Statement/Profile/Summary
I am a self motivated Individual who is flexible and can work efficiently in all sections of the
kitchen, and I have gained extensive knowledge of the kitchen with different nationals. I am
hard working, reliable, trustworthy, eager to learn more skills, easy going with co-workers, work
well under pressure, and have good management at kitchen level
Key Areas of Experience &Competencies
Cooking is my passion. I have wide knowledge of all sections in the kitchen and work on my own
with efficiency, from kitchen maintenance to cooking short dishes. I can prepare most
European, and, Indian tandoor kebabs and curries, continental, Arabic and a bit of Italian
cuisine.

2. Education/Professional Qualifications
04/1981 – 04/1991
Studied up to 9th Standard at Benhur High School, at Bangalore, Karnataka State, India.
08/2012
Diploma in carving
Vocational training at
Morgan institute of carving Bangalore Karnataka India.
07/2013
4 Weeks diploma course in bakery at
University of agricultural science
Bangalore, Karnataka, India.
Employment History
Working as a compound head chef in a private villas of Al Othman inSaudi Arabia and
presently serving the tenants my employer compound, And the guest are always here
forsomemunching at the smoking room coffee shop for the entire week. And I have to serve
them on their special preference of meal. and when occasion aries for parties i have to
prepare buffet menu. and maintaining a team of 5 chefs 6 service staff and 3 stewards under
me.
07/2015-Presant
Employer/organisation - Al Othman Holding
Position Grade - Compound Chef
Type of organisation -private holding
Role and responsibilities
To serve the tenants of Al Mohamadia compound .
I am incharge of the entire kitchen department holding under me 2 CDP and 1
DCDP 2 commies and 3 stewards 6 waiting staff , serving guest for lunch and
dinner on an ala-carte based menu under proper portions and hygiene manner
when occations arries like birthdays or gatherings have to make menus for
buffets as prefared by guests. maintain an clean and hygiene envoirment and

3. making roosters and make my kitchen run smooth under any situations and keep
all naitionalities as 1 and make them work in a happy kitchen. preparing pay
orders, monthly inventries costing ,waiste control and training staff old and new
comers including waiting staff at the recreation area .
07/2010- 07/2013
Employer/organisation - Brzeen Hotel, Riyadh (Saudi Arabia)
Position Grade - Head Chef, Shift in charge
Type of organisation - Multi cuisine organisation
Role and responsibilities
I am responsible for the whole kitchen operation in Indian, continental
Italian, Chinese and Arabic food as well as under taking orders and
delivering hygiene food and over look the size and portion of the dishes
maintain disciplinary order in the kitchen .and train the new comers
08/2008– 6/2010
Employer/Organisation – Taveen caterers (India)
Position Grade -HEAD Cook, paratha maker, and catering supervisor
Type of Organization - Multi Cuisine organisation
Role and Responsibilities -
I am responsible for cooking complete meals and individual paratha making
and Indian dishes as well as overseeing kitchen operations. In addition, I
plans menus, determine size of food portions, and monitor and order
supplies.
08/2007 – 08/2008
Employer/Organisation - New Kadai Restaurant (India)

4. Position Grade - Cook and paratha maker
Type of Organization - Multi Cuisine Restaurant
Role and Responsibilities -
I am responsible for cooking complete meals and individual North Indian
dishes as well as overseeing kitchen operations. In addition, I plans menus,
determine size of food portions, estimate food requirements and costs, and
monitor and order supplies.
07/2004 -- 08/2007
Employer/Organisation - New Kadai Restaurant (India)
Position Grade - Assistant Cook paratha maker
Type of Organization - Multi Cuisine Restaurant
Role and Responsibilities –
I was preparing a variety of foods, including meats, main dishes, soups,
salads,
Vegetables, sauces, pastries and gravies. I assisted in the preparation of
quick breads and kept the kitchen,
refrigerators and store rooms sanitary and orderly by cleaning utensils,
equipment and work areas.
06/2003--06/2004
Employer/Organisation - Mughal group of restaurants
(Sultanate Oman)
Position Grade - Pantry cook
Type of Organization - Multi cuisine restaurant
Role and Responsibilities –

5. I was responsible for preparing various dishes and souses involving chicken, beef, seafood and
pastas including
overseeing the kitchen operation and planning the menus ,determining size of food portion,
estimating
food requirements and coast and ordering supplies.
09/2001--06/2003
Employer/Organisation - Mughal group of restaurants
(Bangalore, Karnataka, India. )
Position Grade - Kitchen helper
Type of Organization - Multi cuisine restaurant
Role and Responsibilities –
I washed and peeled vegetables, removed garbage from containers every
day, store supplies in refrigerators,
And cupboards and other storage areas.
Interests
Reading books learning new languages learning new cuisine recipes playing
cricket playing pc games watching tv and bearing friendly with my
colleagues.