This curriculum vitae summarizes Meraj Ahmed Khan's work experience and qualifications. He has over 13 years of experience in catering and camp management roles. Most recently, he worked from 2010 to 2014 as the Camp Boss and Project Supervisor for Karam Fedics Services, where he oversaw food production and ensured cleanliness and hygiene standards. He is seeking long-term employment in a catering role where he can utilize his experience managing budgets, menus, and staff.

1. CURRICULUM VITAE
Meraj Ahmed Khan
Contact: +91-7571053526
+91-8454055031
+91-9161605630
E-mail: ak.meraj@yahoo.com
CAREER OBJECTIVE:
 I am seeking for a long term employment with a company that has growth
advancement opportunities, and has a safe environment in Catering
department. Possessing an ability to create seasonally inspired menus and
prepare food to the highest standard of hygiene and presentation. Having a
keen commercial eye and proven track record of introducing cost saving
innovation and ideas, whilst driving profit without sacrificing quality.
 Extensive experience of more than 13 years in different projects which enable to
work any kind of organization, good communication skills and capable of
working in a team or manage the team individually.
Employment History:
Camp Boss / Project Supervisor
KARAM FEDICS SERVICES (November 2010 up to March 2014)
Karam Fedics Services had a wide spread network in K.S.A, Bahrain and Kuwait in
the field of Catering providing Meals and housekeeping to the Aramco and
Contractors Crew in Off shore and On shore Rigs. Also have projects in Saudi
Ready Mix, Sceco, University and Labor Camp.

2. Duties Responsibilities:
 Represent the company in a professional manner both on and off the job to
include confidentially of company and client business.
 Increase sale by providing highest standards of quality service and cleanliness to
each customer of the day consistently.
 Responsible for all aspect of food production such as budget forecasting
planning & work schedule.
 On regular basis meet sub ordinates to review the requirement of the company
related correspondence, notices, policies and procedures also maintains excellent
relations and professionalism with all subordinate staff.
 Maintaining the cleanliness and hygiene of kitchen, dining hall and store as per
the company standards.
 Deciding daily menu for catering with sealing price of food item, garnishing and
portion size.
 Quality control of the food, daily inspection of the walk in dry store.
 Lead and motivate staff to use of kitchen equipment/cleaning equipment/
cleaning chemicals and site safety.
 Job training to staff and manage all subordinates.
 Make sure the daily operation is smooth and problem free.
 Monitor operations and offer assistance with regards to Standard Operating
Procedures (SOPS).
Camp Boss/Catering Supervisor/Production Supervisor
GULF CATERING COMPANY KAKO (July 2000-Sept 2009)
Duties Responsibilities:
 I was working as a Camp Boss from July 2000 up to June 2004, independently
handling the company’s camp. (More than 900 staffs residing inside and outside
the camp).
 From July 2004 to August 2009 I was working as a Senior Supervisor at the
Production Department.
 Supervision of bakery items production.

3.  Responsible for food requisition for company’s accommodation.
 Responsible for Production and Villa maintenance.
 Provides a proper monitoring of sewage removal from Production & Cafeteria.
 To supervise proper hygiene at production area and staff cafeteria.
 Comparative analysis of production and dispatch process.
 Over view the days production forecast.
 Checking all the packing machines and Injection machines are properly sanitized
before starting production.
 Preparing duty roaster for employees.
 Checking the packing food items room temperature.
 Ensuring the return products is reusable.
 Conducting weekly meetings with section supervisors.
Check List (Daily): -
 Check delivered products ensure current temperature.
 Ensure frozen products have not defrosted.
 Transfer goods to cold room or freezer quickly.
 Critical cold temperature must not exceed 37 C any time.
 When throwing ensure no parts of foodstuff gets above 37 C.
 Keep raw and cooked food apart.
 Keep always Hi-potential food up in freezer.
 Don’t leave hot or cool food lying around the kitchen.
 Check the goods and products food expiry date before use.
 Always store /dining hall/ kitchen/floor should be dry and clean.
 Test food before serving, and ensure parcel food is properly packed.
 Dining hall should be always neat and clean.
 Every day general cleaning and every week should be pest-control.
 Given instruction to staff personal hygienic and site safety (wash hand with soap,
small hair cut, small and clean nail, use of hair net, gloves, aprons, clean uniforms
and safety shoes.
 Briefing and training to staff (AS REQUIRED).

4. Professional Qualifications:
Bachelor of Science 1998 West Bengal University
Information Technology
Proficiency in Windows-2000, XP, Professional & MS Office
Personal Information
Name : Meraj Ahmed Khan
Date of Birth : 05-01-1978
Driving License # (K.S.A.) : 6873072
Religion : Islam
Marital Status : Married
Linguistic Proficiency : English, Hindi, Arabic, Urdu &
Bengali
Passport Number : F-7402543
Place of Issue :Riyadh, Saudi Arabia
Permanent Address : Gadhwan village
Mehrauna ghat (post)
Deoria District. (U.P), India
Strength: Have confidence to complete the assigned task within the scheduled time,
quick learning, and Positive attitude.

5. Declaration:
I hereby declare that the above mentioned information is authentic to the best of my
knowledge
Meraj Ahmed Khan