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This document provides a summary of Abdul Kareem Poyil's professional experience and qualifications. It outlines that he has over 20 years of experience working in various bakery roles, including as a Chief Baker and Head Baker, at hotels and resorts in Seychelles, Qatar, Bahrain, and Kuwait. His experience includes responsibilities like maintaining food quality standards, planning bakery menus, and ensuring buffets are properly presented. He received high school education in Kerala, India and is fluent in several languages including English, Hindi, Arabic, and Malayalam.
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Sumit Rijal is a highly motivated chef currently working as a Kitchen Executive at Trident Bandra Kurla complex in Mumbai. He has over 8 years of experience in leading kitchen teams and ensuring quality food production and service. Prior to his current role, he has worked in various positions such as Chef De Partie and Commis at Trident Bandra Kurla. He holds a Bachelor's degree in Culinary Arts and Catering Technology.
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Ravi saketi cv 2015
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W.P.A. Fernando is an experienced executive chef with over 36 years of experience in international cuisine. He has worked in luxury hotels and resorts in Sri Lanka, Maldives, UAE, Iraq, Cyprus, and Saudi Arabia. Fernando is skilled in culinary activities like menu development, food safety management, and training kitchen staff. He aims to ensure quality dishes are served on schedule while maintaining health standards and food costs. Fernando is passionate about cooking and creating new dishes for customers.
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Tatan Farhatani is applying for the position of Sous Chef. He has over 5 years of experience as a Junior Sous Chef and Sous Chef at LeGallery Suites Hotel & Restaurant in Brunei Darussalam. He has strong skills in kitchen operations, staff supervision, food cost control, and maintaining hygiene and recipe standards. He believes his experience and interpersonal skills would make him a valuable asset for the company.
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Sumit Rijal is a highly motivated chef currently working as a Kitchen Executive at Trident Bandra Kurla complex in Mumbai. He has over 8 years of experience in leading kitchen teams and ensuring quality food production and service. Prior to his current role, he has worked in various positions such as Chef De Partie and Commis at Trident Bandra Kurla. He holds a Bachelor's degree in Culinary Arts and Catering Technology.
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W.P.A. Fernando is an experienced executive chef with over 36 years of experience in international cuisine. He has worked in luxury hotels and resorts in Sri Lanka, Maldives, UAE, Iraq, Cyprus, and Saudi Arabia. Fernando is skilled in culinary activities like menu development, food safety management, and training kitchen staff. He aims to ensure quality dishes are served on schedule while maintaining health standards and food costs. Fernando is passionate about cooking and creating new dishes for customers.
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1) Panera Bread has experienced strong revenue and net income growth over the past several years, with revenues increasing by over 100% and net income doubling from 2002 to 2006.
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Many people want to have a good life and good money but could not, my plan is to help them with my experiences and expertise in restaurant, hotel, catering services and healthy food. This includes business management, industry business development, how to save your business and setting up your own personal business. Let me show you how to start the right way and the steps you need to become a professional businessman or woman from A to Z
Essmat CV- 2015
Essmat Fawzy Bassali is an Egyptian executive chef with over 30 years of experience managing kitchens in hotels and restaurants around the world. He is currently the Executive Chef at the Movenpick Hotel in Karachi, Pakistan, where he oversees the kitchen staff and five restaurants. Prior to this, he held executive chef roles at hotels in Iraq, Sudan, Saudi Arabia, and other countries. He has extensive experience supervising kitchen operations, ensuring food quality and safety standards, training staff, and managing budgets.
Usama Adnan_CV
Usama Adnan is a hardworking sous chef with over 15 years of experience in kitchen management and Arabic cuisine preparation. He has excellent organizational skills and is passionate about food quality. His most recent role was as a sous chef at the InterContinental Regency in Bahrain from 2009 to 2014, where he was responsible for the smooth running of the Arabic kitchen and supervising staff. He has expertise in Arabic food planning, banquet catering, and ensuring health and safety standards are followed. Usama is looking for a new chef position with an ambitious company where he can continue his successful career.
MBYE NEW CV
Mbye kuyateh is a motivated and experienced sous chef from Gambia seeking a full-time position. He has over 10 years of experience in kitchen management roles in hotels in Abu Dhabi, Maldives, Qatar, Gambia, and the UAE. His experience includes supervising food preparation, ensuring quality standards, inventory management, and training kitchen staff. He is skilled in team leadership, food safety, and maintaining high standards of culinary production.
afzal azmi
Shaikh Mohammed Afzal has over 10 years of experience working in hotel and restaurant kitchens in India and Qatar. He has worked his way up from Commis I to Commis II roles, demonstrating skills in food preparation, kitchen maintenance, cost control, and teamwork. His experience includes positions at Isla Mexican Kitchen in Doha and Grand Millennium Al Wahda in Abu Dhabi. He has received awards for outstanding service and food. Afzal is looking to continue his career in the hotel and restaurant industry.
CURRICULUM VITA1-bosire
Shadrack Ongera Bosire has over 15 years of experience as an executive chef and chef de partie in Kenya. He has a proven track record of achieving food cost goals and controlling kitchen labor costs. Most recently, he served as the Executive Chef of Igongo Cultural Centre and Country Hotel where he successfully managed the kitchen operations.
Ebenezer acquah cv
Ebenezer Acquah is an experienced Executive Chef with over 23 years of experience in food services management and culinary operations. He is currently seeking a position that allows him to utilize his extensive experience in menu development, budgeting, staff supervision, and international cuisine preparation. Some of his past roles include Executive Chef positions at 5-star hotels and restaurants in Nigeria, South Africa, Ghana, and other African countries.
curriculum SK
Sanjay Kumar has over 20 years of experience as an executive chef and chef in India and abroad. He is currently the Executive Chef of Culinary Development at Pavilion Foods in Dubai, where he is responsible for research and development of western cuisine, new food concepts, and overseeing multi-outlet food operations. Previously, he held chef roles at Taj-SATS in Mumbai, where he helped train kitchen staff, and at Kambala Hospitality Private Limited in Mumbai, where he helped plan menus and ensure food quality standards. He has extensive experience in cruise line kitchen roles as well.
curriculum SK
Sanjay Kumar is an Executive Chef with over 20 years of experience in India and abroad, currently holding a position as Executive Chef of Culinary Development at Pavilion Foods in Dubai; his career includes positions as Chef at Taj-SATS in Mumbai and Senior Sous Chef at Taj-SATS, Mumbai, and he provides his resume detailing his career history and qualifications.
vksamy
The document provides a summary of Karuppasamy Velchamy's experience and qualifications as a chef. It details over 16 years of experience managing kitchens in 5-star hotels and restaurants. It also lists his areas of expertise, which include menu planning, recipe creation, food production, budgeting, and team management. His objective is to obtain a position as a chef in Australia.
new resume to om 04.2016.09
This document is a curriculum vitae for Hariom Dwevedi, an Indian national born in 1990 who is unmarried and currently resides in Gujarat, India. He has completed 10+2 education from the Uttar Pradesh Board in 2007 and 10th standard from the Uttar Pradesh Board in 2005. His career objective is to manage a high-volume restaurant and improve costs to maximize financial performance. He has over 8 years of experience working in various roles such as Assistant Shift Manager, Senior Captain, and Kitchen Supervisor at restaurants in India. His skills include excellent communication, customer service, staff management, and maintaining health, hygiene, and safety standards.
My Resume
Rajiv KC Khatri is a Nepalese chef currently working in Abu Dhabi. He has a diploma in culinary arts from the Academy of Culinary Arts & Hospitality Management in Nepal. He has worked as a Commis chef in Dubai and Abu Dhabi, handling tasks like food preparation, maintaining hygiene standards, and assisting supervisors. He is trained in techniques like Italian, Indian, and Asian cuisine preparation and has strengths in teamwork and crisis management.
CV-RAUL
Raul B. Abella is seeking a new position utilizing his experience as a cook and knowledge of food safety and hygiene standards. He has over 15 years of experience in various kitchen roles in Oman and the UAE, currently working as a breakfast cook. His resume outlines his duties in past roles preparing foods, ensuring food safety, cleaning, and multi-tasking abilities.
Tareq ghozlan chef de cuisine
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
Tareq ghozlan chef de cuisine
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
CV - yehia el arab (1)
Yehia El Arab is an executive sous chef with over 15 years of experience working in kitchens across Europe, Asia, and the Middle East. He has specialized training in Arabic, continental, international, Italian, French, and Asian cuisines. Most recently, he worked as the executive sous chef at Restaurant Gala-H in Lebanon, where he oversaw all kitchen operations and food production.
CV NASEEM
Nassem Al-herbawe is a Jordanian chef seeking an administrative role in a restaurant or hotel kitchen. He has over 10 years of experience working in various chef roles in Jordanian restaurants and hotels, including as an Assistant Executive Chef, Sous Chef, Chef Departy, Demi Chef, and Comi. His experience includes supervising kitchen staff, ensuring food quality standards, and special event catering. He is proficient in Microsoft Office and has good internet skills.
Executive Chef
A Chef in charge of all round dishes, camp catering, fine dining, ala carte,and menu planing, cost effective manager.
Atlas Valavan
Valavan Subramaniam is an experienced Executive Chef with over 20 years of experience overseeing kitchen operations, menu development, and cost control across restaurants, convention centers, and 5-star hotels. He has expertise in Malay, Chinese, Indian, and Western cuisines. Valavan is known as a versatile leader with strong management skills who is dedicated to maintaining high standards of hygiene and sanitation. He has a proven track record of achieving cost savings and operational excellence in various roles. Valavan is currently the Executive Sous Chef at Reading Universities in Nusajaya, Malaysia where he manages the entire kitchen operations.
randy updated CV
Randy T. Togle is a 34-year-old Filipino chef seeking a new challenging position who has over 10 years of experience working in various kitchen roles from commis chef to sous chef at restaurants in hotels like Mina A' Salam, Armani, and Mint Dubai. He has a certificate in hotel and restaurant management and is looking to contribute his skills and experience gained through extensive training. The document provides his contact information and describes his work history and responsibilities in various kitchen roles.
Similar to ikka_new_cv[1] (2) (20)
ikka_new_cv[1] (2)
- 1. ABDUL KAREEM POYIL Date of birth: 14 May 1964 Nationality: Indian Marital Status: Married Email: abdulkareem_poyil@yahoo.com Mobile: 00248-2501878, 2617520 (00919947095570 - India) OBJECTIVES To ensure a hassle free operation of the department by using all my knowledge and my Experience. PROFFESSIONAL EXPERIENCE Maintains the high standard presentation of food and buffets, together with the Executive Chef further he is responsible for planning, directing, controlling, cooking and co-ordination. Responsible for the preparation of bread, rolls and other typical bakery products. Responsible for maintenance and cleaning in the respective section. Responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service. Maintains the high standard presentation of food and buffets, together with the Executive Chef further he is responsible for planning, directing, controlling, cooking and co-ordination. Responsible for the preparation of bread, rolls and other typical bakery products. Responsible for maintenance and cleaning in the respective section. Responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service. Forwards suggestions for improvements in raw material, menus, cost savings and equipment. Savoy Sebnm,,mnbnychelles ResortMahe Island, Seychelles Chief Baker Current Job Joining date Jan-24 Pre-Opening Crew
- 2. Responsible for all buffets are well presented. Assists in planning bakery products menu. Attending daily meetings with the Executive Sous Chef/Executive Chef. Maintains the high standard presentation of food and buffets, together with the Executive Chef further he is responsible for planning, directing, controlling, cooking and co-ordination. Responsible for the preparation of bread, rolls and other typical bakery products. Responsible for maintenance and cleaning in the respective section. Responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service. Forwards suggestions for improvements in raw material, menus, cost savings and equipment. Responsible for all buffets are well presented. Assists in planning bakery products menu. Attending daily meetings with the Executive Sous Chef/Executive Chef. The Head Baker should be aware of stock levels and stock quality of all Bakery items. The production is to be based on the number of passengers in the Food outlets and should plan with the feedback of the Sous Chef and Executive Chef, regarding passenger numbers for each meal. Check and ensure that all Bakery products are consistently prepared at the highest qualitystandard. Kempinski Seychelles ResortMahe Island, Seychelles Chief Baker2012 Feb 25 to Jan 2 2014 Pre-Opening Crew Oryx Rotana Doha Head Baker 2010- 2011
- 3. To be fully aware of company standards concerning food production, food presentation, foodhandling, controlling procedures and the vessel sanitation and health program. All machines and equipment must be kept in good repair. Assists in planning bakery products menu. Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Ensure all kitchen Colleagues are aware of standards and expectations Clear all unused mise-en-place in a clean container, cover it with film paper and store in its specific place. Ensure completion of mise-en-place before service. Prepare food as per order given by Pastry Chef/Chef Baker. At the end of shift ensure the equipment used is cleaned and in good working condition and reports any malfunction to the Chef’s office Inform Management of any repair work as soon as identified. Banyan Tree Hotels and Resort Al Areen ,Bahrain Demi Chef (Baker) 2006-2010 Pre-Opening Crew Inter Continental Hotel Bahrain Started as Commi III and promoted as Commi I in the period of the Duty 2000 – 2006
- 4. EDUCATION High School : - Government High School of Kerala LANGUAGES English Hindi Arabic Malayalam INTERESTS I would like to participate in all the activities that would help me to be active and healthy so that it could be help for me to be motivated with my work. REFERENCE Mr. UdeshNalaka Position: - Pastry Chef at Marriott Kuwait Contact Details: 0096599768653 chefudesh.pastry@gmail.com Mr. BahijTaha Executive Chef Rotana Sudan Bahij.taha@rotana.com