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- 1. CAREER OBJECTIVE PROFILE SKILLS • Toachieve and exceed the value of luxury dining and to be all around competitive by exploring ingredients and culinary techniques while optimizing utilization of available resources. • As a person who enjoy continuous learning process, being the part of several type of culinary team is my most important experience to adapt the dynamics in multi- cultural hospitality industry. Influenced strongly by Asian cuisine instill of modern Western gastronomy, eager to develop and share the implementation of new concepts, idea and approach in culinary. A self motivated, inspiring and supportive leader with endurance on challenging situations. By applying principles of HACCP always strive in safety, hygiene and sanitation. • Menu Planning • Recipe Development • International Cuisines (Continental, Asian, Indian, Arabic Cuisine) • Operation and Product Efficiency EDUCATION WORK EXPERIENCE DUTIES AND RESPONSIBILITIES • Passed my Matric (2002) • Computer Skills A I M S (Master Basic computer program) Well versed with Microsoft Office Applications Mostly working peripheral is Microsoft word, Excel, Power point. Harms Attendance & internet. • Chef de Partie (Pre-Opening Team) • Burj Rafal Hotel Kempinski Riyadh, Kingdom of Saudi Arabia (June 2014 to Present) • Working at Grand restaurant and room service ala carte. Responsible for the co- ordination of all kitchen operation and assist the Chef de Cuisine and Sous Chef in Food Production for the preparation of continental food and Italian and Mexican food. Conformity of HACCP and other hygiene and sanitation standard. Responsible at pick up counter to order the cooks the preparation of ala carte dishes, check it against the order before it moves out of the pickup counter and SAID HUSSAIN Address: 7647 King Fahd Rd, As Sahafah, Riyadh 13315 K.S.A. Mobile : +966 599 601 767 E-mail : chefkhan33@yahoo.com saidkhanajk@gmail.com
- 2. responsible in monitoringof the breakfast operations in the outlet. • Runs and checks in production areas to see that standards are being met. • Checking the set of stations is on time for each service period. • Make sure all food is prepared by recipes. • Make sure food quality and quantity meets our standards. • Make sure food is sent to correct area on time. • Notify Chef de Cuisine or Sous Chef of any problems or complaints as and when they arise – solve immediately if possible – Empowerment. • In-charge that professional work procedures are in place. • Communicates any problems with outlets to the affected department head, executive Sous-chef, Chef de Cuisine and Sous chef for follow up. • Checks inventories to see proper storage and rotation of stock. • Follows up to see proper completion of assigned levels on production charts. • Aids in the training of food production staff • Checking that all food items for storage are covered with vita film, dated, labelled and initialized by person who made it or used it. • Checking the rotation of foods – old first, newest last. • Checking that after service, oven tops, work areas and reach-in boxes are cleaned and sanitized. • Any other requests made by the executive chef and other management, including stooping, bending and lifting weights up to 30 pounds will normally are required. • Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any news for loss or damage of said equipment. • Participates and follows up on the daily taste panels. • Checking that production charts are closely followed and adhered to. • Checking that the appropriate cleaning charts on a daily basis are filled out properly. • Be aware of accident prevention and help enforce safe work conditions – zero accidents is our goal. • Follow all kitchen regulations as outlined and directed. • Attends monthly kitchen meeting. • Make sure production charts are closely followed and adhered to. • Provide outlet with minimum of inventory stock and maintain wastage levels at a minimum. • Communicate with the steward supervisor for cleaning schedules. • Assure that high cost items are used properly. WORK EXPERIENCE DUTIES AND RESPONSIBILITIES • Demi Chef de Partie StarPoints Hotel Star Points Hotel(Star Hospitality) KUALA LUMPUR Kuala Lumpur, Malaysia (2013) • Responsible for the co-ordination of all kitchen operation and assisting the Sous Chef and Chef de Partie in food production for the outlet and ala carte. Incharge for the preparation of Indian food, Tandoor and Indian Curry. Supervising HACCP and other hygiene and sanitation standards. Responsible in monitoring of the lunch and dinner buffet operations in the outlet. • Responsible for the daily operation in the assigned kitchen to meet the expected
- 3. WORK EXPERIENCE DUTIES AND RESPONSIBILITIES WORK EXPERIENCE standards, fullyin charge of the food production, supporting at all times departmental goals and objectives to achieve. • To work as directed on station of assignment under appropriate Chef de Partie. • Set up station properly and on time for each service period. • Make sure all food is prepared by recipes designated by the executive chef or sous- chef • Make sure food quality and quantity meets our standards. • Make sure food is sent to correct area on time. • Notify Supervisor of any problems or complaints as and when they arise. • Be able to work in another area when needed and take part in cross training when directed. • Be able to assist in same day preparation and advance preparation for another station as instructed by the Supervisor. • Be able to come any and all kitchen meetings while on duty or otherwise. (Off duty meetings will be paid) • Follows the clean as you go policy and keep work area clean at all times. • Do not leave the kitchen without first seeing your supervisor to check your station. • All food items for storage must be covered with vita film, dated, labelled and initialled by person who made it. • Rotation of food-first in first out. • Commis I StarPoints Hotel Star Points Hotel(Star Hospitality) KUALA LUMPUR Kuala Lumpur, Malaysia (2010) • Assigned in Kababish Restaurant. Assisting the Sous chef and Chef de partie in preparing mise en place and cooking for International buffet and ala carte. • To work with the supervision of the Sous chef and Chef de partie in-charged in managing and ensuring smooth and efficient operation which includes the preparation and storage of all the items and ensuring freshness and quality. • To check all the mise en place at assigned work place for quality and quantity. • To set up daily mise en place for cooking. • To measure, mix and cut ingredients according to standards recipes. • To check the temperature of the dishes, fries and cook food items. • To portion off, trim and garnish food items in serving plate. • To observe and taste food being cooked to ensure standards. • To ensure proper storage of groceries, vegetable, fruits, meats and seafood items and implement FIFO procedure. • To ensure the hygienic handling of food at work place is being followed. • To clean and maintain the worked area, equipment and fridges. • To attends all orders immediately and coordinate with co-workers the necessary items needed. • To perform other duties that may be assigned. • Commis II
- 4. DUTIES AND RESPONSIBILITIES WORK EXPERIENCE DUTIES AND RESPONSIBILITIES SerenaHotels Five Star Hotel in Islamabad Member of the Leading Hotels of the World Islamabad, Pakistan (2008) • Worked in Zamana Restaurant in both Ala Carte and Buffet. Assist the Sous Chef and Chef de Partie incharge for preparing and cooking both ala carte and buffet items for lunch and dinner. • To work as directed on station of assignment under appropriate Chef de Partie. • Set up station properly and on time for each service period. • Make sure all food is prepared by recipes designated by the Executive Chef or Sous- chef. • Make sure food quality and quantity meets our standards. • Notify Supervisor of any problems or complaints as and when they arise. • Be able to work in another area when needed and take part in cross training when directed. • Be able to assist in same day preparation and advance preparation for another station as instructed by the Supervisor. • Be able to come any and all kitchen meetings while on duty or otherwise. (Off duty meetings will be paid). • Follows the clean as you go policy and keep work area clean at all times. • Rotation of food-old first, newest last. • Commis III Serena Hotels Five Star Hotel in Islamabad Member of the Leading Hotels of the World Islamabad, Pakistan (2007) • Worked in Zamana Restaurant in both Ala Carte and Buffet. Assist the Sous Chef and Chef de Partie incharge for preparing and cooking both ala carte and buffet items for lunch and dinner. • To work with the supervision of the Sous chef and Chef de partie in-charged in managing and ensuring smooth and efficient operation which includes the preparation and storage of all the items and ensuring freshness and quality. • To check all the mise en place at assigned work place for quality and quantity. • To set up daily mise en place for cooking. • To measure, mix and cut ingredients according to standards recipes. • To check the temperature of the dishes, fries and cook food items. • To portion off, trim and garnish food items in serving plate. • To observe and taste food being cooked to ensure standards. • To ensure proper storage of groceries, vegetable, fruits, meats and seafood items and implement FIFO procedure. • To ensure the hygienic handling of food at work place is being followed. • To clean and maintain the worked area, equipment and fridges. • To attends all orders immediately and coordinate with co-workers the necessary items needed. • To perform other duties that may be assigned.
- 5. PERSONAL INFORMATION LANGUAGE AND DIALECTS SPOKEN REFERENCES •Father Khadim Hussain • Date of Birth 03 MAY 1983 • Nationality Pakistani • Passport No. KK4118142 • Marital Status Married • Religion Islam • Hobbies and Interest Gastronomy, Travelling, Fishing • English, Urdu, Punjab • Adil Anwar Senior General Manager, Area Manager Malaysia Starpoints Hotel, Star Hospitality Malaysia Email add. adil@etastarhospitality.com Mobile: +971507872635 • Mark Wilson Executive Chef Email add. Mark_wilz@hotmail.com Mobile: +919987603114 +912266683366 • Smiullah Khan Chef de Cuisine Email add. chefsmiullah@hotmail.com Phone no. 00447799371671 • Samson Victor Executive Chef Email add. samsonjamesvictor@gmail.com Mobile: +60143221298
- 6. PERSONAL INFORMATION LANGUAGE AND DIALECTS SPOKEN REFERENCES •Father Khadim Hussain • Date of Birth 03 MAY 1983 • Nationality Pakistani • Passport No. KK4118142 • Marital Status Married • Religion Islam • Hobbies and Interest Gastronomy, Travelling, Fishing • English, Urdu, Punjab • Adil Anwar Senior General Manager, Area Manager Malaysia Starpoints Hotel, Star Hospitality Malaysia Email add. adil@etastarhospitality.com Mobile: +971507872635 • Mark Wilson Executive Chef Email add. Mark_wilz@hotmail.com Mobile: +919987603114 +912266683366 • Smiullah Khan Chef de Cuisine Email add. chefsmiullah@hotmail.com Phone no. 00447799371671 • Samson Victor Executive Chef Email add. samsonjamesvictor@gmail.com Mobile: +60143221298