1. Name: Mr. Maroof Hussain
Emirates Leisure Retail company
Sheikh zayad Road, Dubai ,UAE
Cell: +971556016512
Email:maroof_hussain17@yahoo.com
Nationality: Pakistani
Marital status: Married
Passport no: BC6893271
Sex: Male
Date: 02/02/2015
Application for : Demi chef de partie
Educational Summary:
Achieved Certificate in High School
MIR PUR BOARD AJK, Pakistan
Summary of Qualifications:
 Ability to work efficiently and meetthe demands ofkitchen staff in a timely
 Good communication skill &Excellentteam player
 Basic Food Hygiene Training from JOHNSON DIVERSY Consultants
 Completed “ Fire Safety & Fire Extinguisher Training Course “ from Emirates Group Safety
Summary of Work History:
 Working in Premier inn hotel under the Emirates leisure retail Companyas a commis cheffrom 28/06/2008
till date, Dubai,UAE.
Qualifications
 Strong culinarybackground with 13 years’ experience, preferablyin upscale hotel or restaurant.I am well
versed in all areas of kitchen operations,including food preparation and stewarding.
 I have Food Safe Level 1 certification.
 Self-disciplined with a sincere desire to provide excellent guestservice.
 Demonstrated abilityto uphold a motivated and organized work environment.
 Attention to detail,with the skills to enhance food quality and presentation standards.
 Excellent interpersonal and communication skills.

2.  Team player and a self-starter,with the ability to work independentlyas required.
 Ability to work effectively in an innovative and multi-tasked environment.
 I am prepared to work a variety of shifts and weekends .
Main Duties:
 Ensure proper daily preparation and execution of menu items within the station.
 Directly manage food production and waste generated by junior chefs.
 Keep the section clean and sanitized, while following HACCP principals.
 Any other duties as may reasonably be requested by the management.
Responsibilities Include:
 Food production,preparation,presentation,and service delivery of all food services.
 Adhere to all Key Service Standards,and established recipe specifications within the Kitchen and Hotel.
 Monitor food quality, and ensure proper standards offood preparation,rotation and storage.
 Assistin establishing menu specifications,plate presentation,and creating visual food displays for all
outlets.
 Lead by example in supporting the ‘White Coat’ and ‘Our Kitchen is Your Kitchen’ Programs.
 Participate actively in a multi-functional work environment.
 Work respectablyand effectively in a Show Kitchen restaurantenvironment.
 Be supportive of creativity and innovation, and maintain a high level of professionalism and quality
service.
 Other duties as assigned.
Strength:
Hard working and have the ability to grasp new ideas and integrated them into desired result.Extremely flexible
willingness to work in friendly environment.
Declaration:
I hereby declare that above mentioned details are true accurate to the bestof my knowledge