The document outlines the objective, skills, experience, and qualifications of an individual seeking a responsible position in a reputed organization. It summarizes over 15 years of experience as a sous chef and chef in several high-end hotels in Bahrain, Saudi Arabia, United Arab Emirates, and India. Key responsibilities included managing food quality and costs, creating menus, training staff, and supporting executive chefs. The individual holds a B.Com degree and certificates in food safety and computer skills.

1. Objective:
To be able to work in a reputed organization in a responsible position. To meet all challenges that my job
demands and to excelin my field of work. To reach the pinnacle of success through hard work.
Skill Summary:
Good Leadership qualities, ambitious, have sense of humor, do not mind distance, fast learner, good
communication, good understanding, good skills, energetic, very well in building teamwork, Good
telephone and email etiquettes.
Experience:
Four Seasons Hotel, Manama, Bahrain Bay. (Pre-Opening)
Start Date: December 1st
2014
End Date: Till date
Position/Title: Sous Chef, A la carte restaurant,Bay View Lounge Restaurant.
http://www.fourseasons.com/bahrain/
Responsibilities/Achievements:  Reporting to the Executive & executive sous chef.
 Fully responsible for the operation of the outlet.
 Create standard of operation. Maintain good food quality.
 Creating new dishes, menus and monthly food promotion
 Supporting Executive chef & executive sous chef with
daily tasks.
 To maintain the food cost, manage the wastage &
introduction of creative menus.
 To organize the shift on particular section regarding to
mice-en place production & its service.
 Take care of the requisition of all the items required
ensuring proper par stock is maintained.
 Conducting Training’s to the junior staff.
Email : altaf.shakasim@gmail.com
: go4altaf@yahoo.com
: altaf.sheikh@fourseasons.com
Skype : altaf.shaikh5
Mobile no : +973 – 35643541
PERSONAL DETAILS
Name : Shaikh Altaf Malik kasim
Date of Birth : 26th
/12/1980
Marital Status : Married
Languages : English, Hindi & Urdu
Address : Four Seasons Hotel,
P.O. Box 836. Manama,
Kingdom of Bahrain
Passport Details :,
Passport Number : J 5610299
Date of issue : 10/02/2011
Date of Expiry : 09/02/2021
Place of issue : Thane (Mumbai)

2. The Westine Hotel City center, Manama, Bahrain (Brand change from Kempinski to Starwood)
Start Date: July 2014
End Date: Till date
Position/Title: Sous Chef, A la carte restaurant,Saveur International Cuisine and
Restaurant Mezzanine Tapas cuisine.
http://www.The-Westin-Bahrain-City-Centre-and-Le-Meridien-Bahrain-
City-Centre
Responsibilities/Achievements:  Create standard of operation. Maintain good food quality.
 Creating new dishes, menus and monthly food promotion
for both the A la carte Restaurants.
 Supporting Executive chef with daily tasks.
 To maintain the food cost, manage the wastage &
introduction of creative menus.
 To organize the shift on particular section regarding to
mice-en place production & its service.
 Take care of the requisition of all the items required
ensuring proper par stock is maintained.
 Conducting Training’s to the junior staff & conducting
cooking classes with the Guest
Kempinski Grand & Ixir Hotel Bahrain City Center, Manama, Bahrain Pre-opening
Start Date: Sep 2011
End Date: June 2014
Position/Title: Sous Chef, A la carte restaurant,Saveur International Cuisine and
Restaurant Mezzanine Tapas cuisine.
http://www.kempinski.com/en/manama/grand-and-ixir-hotel/welcome/
Responsibilities/Achievements:  Promoted from Jr.sous chef to Sous Chef within 6
months.
 Create standard of operation. Maintain good food quality.
 Creating new dishes, menus and monthly food promotion
for both the A la carte Restaurants.
 Supporting Executive chef with daily tasks.
 To maintain the food cost, manage the wastage &
introduction of creative menus.
 To organize the shift on particular section regarding to
mice-en place production & its service.
 Take care of the requisition of all the items required
ensuring proper par stock is maintained.
 Participated as a Chief Judge at Indian club Bahrain
 Conducting Training’s to the junior staff & conducting
cooking classes with the Guest.
 Awarded as Employee of the year 2013.

3. Hotel Aramas, Madinah, Kingdom ofSaudi Arabia
Start Date: Jun 2011
End Date: Sep 2011
Position/Title: Sr. Chef de Partie, A la carte Restaurant Seafood & Meat Grill Restaurant.
http://www.agoda.com/aramas-madinah-hotel/hotel/medina-madinah-sa.html
Responsibilities/Achievements:  To give a task to Commis 1, 2, 3 & trainees closely
working with Chef De Cuisine & sous chef.
 Handling A la carte restaurant hygienically.
 Take care of the requisition of all the items required
ensuring proper par stock is maintained
 Trainings to Junior staff about Basic cooking techniques
and H.A.C.C.P.
 Create standard of operation.
 Maintain good food quality.
Hotel Fairmont Bab Al Bhar, Abu Dhabi (U.A.E) Pre opening Hotel
Start Date: Aug 2009
End Date: Sep 2010
Position/Title: Chef de Partie,A la carte Restaurant Pool& bar grill Restaurant.
http://www.fairmont.com/abu-dhabi/
Responsibilities/Achievements:  Successfully opened pool & bar grill restaurant working
closely with sous chef.
 Handled Pool & bar restaurant without sous chef for 8
months hygienically.
 Worked in butchery & all day dining Restaurant Elements,
European section.
 Awarded as Employee of the month nominated by
Executive chef.
 To give a task & training to Demi chef, Commis 1, 2, 3 &
trainees
Hotel Le Royal Meridien Beach Resort & Spa (Dubai. U.A E)
Start Date: Aug 2007
End Date: July 2009
Position/Title: Demi chef de Partie,All day dining Restaurant,Brasserie.
http://www.leroyalmeridien-dubai.com/
Responsibilities/Achievements:  To make sure buffet is set on time according to the booking
and occupancy.
 Worked as a reliever for breakfast,morning and evening
shift.

4.  Participated in the Middle East junior chef of the year 2008
and Awarded with one silver medal, two bronze medals, &
3 merit certificates.
 Nominated for the chef of the year,2008.
Hotel Crowne plaza Dubai, (U.A.E) Trader Vic’s Madinat Jumeriah Restaurant Pre opening Hotel
Start Date: Jul 2004
End Date: Jun 2007
Position/Title: Demi chef de partie, A la carte Restaurant Meat Grill.
http://www.ihg.com/crowneplaza/hotels/us/en/dubai
Responsibilities/Achievements:  Successfully opened Meat grill restaurant working closely
with sous chef.
 Got promoted from commi II to Commi I and then as a
Demi chef de partie.
 Participation on dish of the day and got compliments and
appreciation on food by the guest.
 Take care of the requisition of all the items required
ensuring proper par stock is maintained.
 Maintain good food Hygiene & cleanliness
Hotel TajResidency, Nasik (India)
Start Date: Jan 2003
End Date: Jul 2004
Position/Title: Commis II, Main Kitchen and All day dining restaurant.
http://www.tajhotels.com/Taj-Holidays/India/Nashik/destinations-city.aspx
Responsibilities/Achievements:  To assist Chef de Partie in completing the given job.
 To make sure mise-en-place is done before the given dead
line.
 Keep learning and improving by working closely with Chef
de Partie.
 Maintain good food Hygiene & cleanliness.
Responsible for date, labelling & proper storage.
Hotel The Resort (India)
Start Date: Aug 1999
End Date: Aug 2002
Position/Title: General cook, Main Kitchen.
http://www.theresortmumbai.com/
Responsibilities/Achievements:  Worked in Garde manger, butchery, western kitchen.
 To assist Chef de Partie in completing the given job.
 To make sure mise-en-place is done before the given dead
line.
 Keep learning and improving by working closely with Chef
de Partie.

5.  Maintain good food Hygiene & cleanliness
 Got letter of appreciation for job well done
Academic Excellence
 Chhatrapati Shahu Ji MaharajUniversity, Kanpur. (India)
 B.com (Part - 3, Final), Year 2013.
 Chhatrapati Shahu Ji MaharajUniversity, Kanpur. (India)
 B.com (Part – 2), Year 2012
 Chhatrapati Shahu Ji MaharajUniversity, Kanpur. (India)
B.com (Part – 1), Year 2011.
 Educational Institute – American Hotel & Lodging Association. (AH&LA) From Dubai
(U.A.E) Food Safety: Managing the HACCP process,year 2008
 Atlas Education Institute (N.I.O.S) From Dubai (U.A.E )
Higher secondary certificate, year 2007
 Atlas Education Institute, From Dubai (U.A.E)
Windows 98 + M S Office 2002/XP, year 2005
 Industrial training Institute, From Mumbai (India)
Trade of cook General, 2002
 Arts, Commerce & Sciences junior college, From Nasik (India)
F.Y.J.C.,year 1998
 Deolali High School, From Nasik (India)
S.S.C.,year 1997
Special achievements
 Got letters of appreciation from Executive chef for special events and successfully job done.
 Participated in the Middle East junior chef of the year 2008, Dubai (U.A.E) and awarded with
a silver medal, two bronze medals, & certificates.
 Nominated for chef of the year 2008 at Le royal Meridien, Dubai (U.A.E)
 Awarded as a memory maker by executive chef of Fairmont Bab Al Bhar,Abu Dhabi
(U.A.E)
 Participated as a Chief Judge at Indian club, Manama (Bahrain) and honored with the trophy
for making the event successful.
 Awarded as chef of the year 2013 at Hotel kempinski Grand & Ixir, Bahrain.

6. Reference
ChefRavneet
Mobile no.
Email I.D ravneet.manchanda@fourseasons.com
Organization/Position: Executive sous chef, Four Seasons Hotel, Bahrain.
Mobile no. 00973-32300155
ChefStefanos
Mobile no.
Email I.D stefanosmelianos@hotmail.com
Organization/Position: Executive chef, Kempinski Grand & Ixir Hotel, Bahrain.
ChefSaurabh.
Mobile no. 0097150-5245796
Organization/Position: J.W. Marriott, Abu Dhabi, U.A.E.
ChefHarun Sonone
Mobile no. 022-9820918205
Email I.D chef@theresortmumbai.com
Organization/Position: Executive chef, The Resort, Mumbai, India
Date:
Place:
Thankfully yours
Altaf Shaikh