This document contains the resume of Shahram Javanbkht. It summarizes his professional experience working as a chef at various hotels in Iran, Turkey, Dubai and currently as a Brand Chef at Crowne Plaza Hotel in Kuwait since 2009. It also lists his languages, skills, qualifications and references.

1. SPORT, ACTIVITIES, INTERESTS LANGUAGES fluent well fair
Calligraphy, Billiards, Darts and Music.
First
language
Farsi √
Turkish √
English √
Arabic √
PROFESSIONAL STRENGTHS AND SPECIAL SKILLS
 Departmental Trainer & First Aid. (C.P.K).
 Outgoing person.
 Maintain high standard of service.
 Maintain high grooming standard.
 Ability to be a clear thinker, analyse and resolve problems exercising good judgment
COMPUTER SKILLS
 Micros &Basic knowledge of excel and word
PERSONAL DETAILS
Title Mr.
Given Names Shahram
Family Name Javanbkht
Date of Birth 23rd Dec, 1976
Nationality Iranian
Marital Status Single
Passport Number K95536299
Expiry date 10/01/2018
Private Address
Tehran Pars, F4 Block 21
Mobile: +982177381211
City Tehran E-mail hosseinsya1@yahoo.com
Country Iran E-mail shahram.javanbakht@crowneplaza.com.kw
BUSINESS CONTACT ADDRESS
Company Crowne Plaza Hotel Kuwait ,
Position Brand chef
Department Food & Beverage Service
Business Address Crowne Plaza Hotel Tel.: + 965-4732100 Extn 7777 / 7778
P.O. Box 18544 Mobile: + 965-96961354
City Farwaniya – 81006 E-mail Shahram.javanbakht@crowneplaz.com.kw
Country Kuwait
Company web address www.crowneplaza.com.kw
AVAILABILITY AND PREFERENCES
From Kuwait City Farwaniya
Present Salary:
Expected Salary USD Commensurate w/position Country Kuwait
Preferred position Executive Sous chef
EDUCATIONAL BACKGROUND & QUALIFICATIONS
 Completed senior secondary examination, Iran
 Junior Grade Typing

2. PROFESSIONAL EXPERIENCE
From January, 2009 Establishment Crowne Plaza Kuwait &Holiday Inn Al Thuraya City
To Present City Farwaniya
Position Brand chef
(Iranian Cuisine, Arabic,
Mediterranean and Indian)
Country Kuwait
Website www.crowneplaza.com.kw
Property Description
A 5star deluxe luxury hotel of the Inter Continental group With 329 Rooms & 08 Innovative F&B Outlets, Fauchon-Salon-
De(French) , Rib Eye steak house(American), Shabestan(Iranian), Al-Ahmadi (International), Al-Noukhaza (Sea
Food),Sakura(Japanese),Ayam-Zaman(Lebanese) Viaggio(Italian)
Member of The Leading Hotels of the World
Responsibilities & Duties
 Responsible for planning and execution of the monthly training calendar/Plan According to the departmental
requirements in order to increase staff Productivity and improve standards.
 Responsible for out door vip function.
 Monitoring staff allocation and planning duty rosters and staffing
 Responsible for maintaining the service standards set by the hotel within the Department.
 Following up the daily duties as directed by the Management.
 Responsible for the efficient and smooth day-to-day running of the outlet and achieving revenue targets.
 Co-ordinate menu planning and formulated sops & sos, modality of Service.
 Launched innovative strategies to increase average per cover(APC)
 Co-ordinate Food and Beverage promotions to offer innovative creations for Regular guest and to attract new client.
 Developed departmental operating budget.
 Maintaining Food Cost as per the set target.
PROFESSIONAL EXPERIENCE
From June, 2005 Establishment Afandin.
To September, 2007 City Istanbul
Position Senior Chef-de-partie Country Turkey
Property Description
Chains of Fine Dine Restaurants of Istanbul.
Responsibilities & Duties
 Well experienced in flambé trolley skill, served covered in flaming alcohol.
 Responsible for customer satisfaction.
 Overall functioning of special theme nights and out door banquet parties.
 Coordinating with various departments for maximum efficiency.
 Training new recruited staff.
PROFESSIONAL EXPERIENCE
From Feb, 1998 Establishment Hotel Anahita, Welcome group of Anahita Hotels,
To May, 2001 City Tehran
Position Worked as Head Chef Country Iran
Responsibilities & Duties

3.  Responsible for Customer satisfaction
 Coordinating with allied department for maximum efficiency
 Handing Kitchen Operation.
 Putting best efforts concerning guests feel home away from home
PROFESSIONAL EXPERIENCE
From March, 1994 Establishment Hotel Azadi
To January 1998 City Tehran
Position Worked as Chef de partie Country Iran
Responsibilities & Duties
 Overall functioning of Restaurant.
 Responsible for customer satisfaction.
 Handling out door VIP functions.
 Coordinating with various departments for maximum efficiency.
 Night Auditing-Evaluating the daily sales of restaurant.
 Training new recruited staff.
PROFESSIONAL EXPERIENCE
From April 2007 Establishment Ziton Fine Dining Restaurant
To November 2008 City Jumeira
Position Sous Chef Country Dubai
Responsibilities & Duties
 Day to Day operation in charge.
 Handling Food Cost.
 Specialist In Iranian Stew and Kebab.
 Responsible for customer satisfaction.
ACHIEVEMENTS
 Awarded as Best Pioneer of Shaab Shabestan Iranian Restaurant in 2009 .
 Awarded as Best Pioneer of Shabestan 360 Mall in 2010.
 Certificate of training &Development Food Hygiene May 2009.
 Best team award for highest in mystery shopper & Beverage sales of August 2010 & November 2010.
 Certificate of Achievement Inter continental group of hotels for I.Q graduation Feb 2010.
 Awarded Special achievement for the participation of “Chaine Des Rotisseurs”
 Best Team for the month of October 2012.
TRAINING SEMINARS
 Refresher course serving Food & Drink
 Supervisory Skills.
 Guest Contact skills
 F&B operation skills
 Basic Food Hygiene
 Be My Guest
 I.Q
 Fire Life Safety(FLS)
REFERENCE REFERENCE
Name: Mr.Samer Sadad Name: Mr.Terry
Position: Operation Manager Position: Executive Chef
Company: Crowne Plaza Kuwait Company: Le Royal Hotel
Mobile No. + 965-99359829 Mobile No. +965- 50248434
E-Mail samer@crowneplaza.com.kw E-Mail terry@leroyal.com.kw