1. A-387, Dakshinpuri, Dr. Ambedkar Nagar, Sec. 5 New Delhi-62
Mobile: 9910257208,7800147814
Skype ID:mohammadiqbal1986
E-mail ID : Iqbalmohd1986@gmail.com
PROFILE:
I am a self-motivated, enthusiastic, team spirited player who loves facing challenges. I firmly
believe in “conformance of requirements” I am a cooperative and creative person who loves
quality, perfection and teamwork. I look for the smallest opportunity to take responsibility and
work more often on practical grounds. I have good communication and interpersonal skill with
strong analytical, planning & negotiating abilities
OBJECTIVE:
I want to be professional with enthusiasm and creativity to implement new ideas for the benefit
of the organization andlooking for creating a benchmark in the industry. A benchmark is
perfection, Service & quality. I wish to be known as a creative person with ethic to advance in
life meeting challenges, doing new things, bringing people together and taking than forward. A
professional known for his quality, Service, perfection, problem solving and decision making
skills.
EMPLOYMENT:
THE HANS NEW DELHI-OCTOBER 2012-TILL DATE
Four Star deluxe hotel with three Outlets; Kaffa Restaurant, Caramelo Italian Restaurant and
Banquet hall
CHEF-DE-PARTIE
JOB RESPONSIBILITIES:
 Supervise all food production in my section
 To assist the chef in all menu making
 To assist the Executive chef, Executive Sous Chef and Sous Chef , in the compiling and
updating of all Standard Recipe Cards,(SRC)
 Control the hygiene and maintenance of all kitchen equipment
 Help produce the weakly schedules
 Attend the daily kitchen meeting
 Order the food requisitions for my sections, and place for approval

2.  Advise the Chef, Executive Sous Chef or Sous chef on out of stock items
 Always look at the operation of the kitchen, and bring forward for implementation and
suggestions for the improvement of our product
DEMI CHEF DE PARTIY APRIL 2010 TO OCTOBER2012
 Able to produce all food items in section
 Notify the chef de partly for items required on the market lists
 Control the hygiene and maintenance for all kitchen equipment that we use
 Ensure that we are in correct uniform, cleaned daily and that personal hygiene practices
are continually followed
 Follow the weekly schedules and systems and procedures
 Advise the Chef de Partiy or Sous Chef on out of stock items
 Always look at the operation of the kitchen, and bring forward for implementation any
suggestions for the improvement of our product
As commis1st : The Hans Hotel New Delhi - October 2005 –March2010
As commis2nd :Tonino Restaurant 10 M G Road Andheria More New Delhi- 4 April-9
October
As commis1st : Hotel Royal Classic Mussoorie (U.K) 22 Auguse 2003-21 March2004
AS commis 1st: Moti Mahal Deluxe Mussoorie (U.K)10 April 2003-15August2003
AS commis 2nd :Nathu,s Kamala Nagar Delhi 110007-25 May 20002-20 March
AS commi 3rd : Whispering Windows, The Mall Mussoorie(U.K)10 June2001-20 April2002
JOB TRAINING: Hotel Vishnu Palace, mussoorie (U.K)1ST May 2000-30 MAY 2001
EDUCATIONAL QUALIFICATION: - 10TH Passed
ADDITIONAL EXPERIENCE:-
Basic knowledge of computer.
National Hospitality Skill Certificate from I.H.M Pusa, New Delhi

3. PERSONAL INFORMATION:-
Father’s Name : MOHAMMAD SHAUKAT
Date of Birth : 10thJuly 1986
Marital status : Married
Nationality : Indian
Religion : Muslim
Height : 5’11
Weight : 68kg
Blood Group : o+
Language Known : Hindi&English
Hobbbies : Watching News& cooking
Passport Details :-
Passport No : H 9640769
Date of issue : 07/04/2010
Date of expiry : 06/04/2020
Signature:
Date: