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<pre>Array ( [var] => cut_url ) </pre> Resume for mohammed H. for Chef / Food Preparation / Hotel & Lodging in TUNIS, Tunisia. Search More Resumes for Chef / Food Preparation on Resumark.com #GROMAUG33
 

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Resume for mohammed H. for Chef / Food Preparation / Hotel & Lodging in TUNIS, Tunisia




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: Tunisia City: TUNIS
State: Tunis ZIP: 606



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MOHAMMED ARSHAD H.

B.P. La Marsa – Gammarth , Tunis – TUNISIA.

Fax + , Mobile + , +

,

Executive Chef / Executive Sous Chef

Career Objective 

  • A qualified and experienced Chef de Cuisine with an exceptional track record in managing A la Carte, Speciality and Banquets Kitchen & having yrs experience.
  • To direct and guide the kitchen team in providing highest level of hospitality & ensure a high standard of food production. In as per international standards.
  • To achieve maximum guest satisfaction and organizational profitability in an atmosphere of teamwork and high team morale.
  • To promote climate of enthusiasm teamwork and challenge that attract, motivates and retains superior personnel and rewards superior performance.
  • Personal Information  
         Family Name H.
    Date of Birth th December
    Nationality Indian
    Marital Status Married

    Languages known – English, Hindi, Arabic, Urdu 

    Passport Number A,  Expires on  th December , Issued from Patna India
    Home Address New Colony, Lohsinghna,

    Hazaribagh, ,  Jharkhand , INDIA

    Private Mobile

     

    Professional Experience 

    Chef De Cuisine

    Hotel Golden Tulip Carthage

    Tunis Tunisia from July till date 

  • My job responsibility includes menu planning, menu engineering, Portion controlling, wastage controlling and food costing with recipes and cost controlling too.
  • As a Chef De Cuisine I had challenge to upgrade the restaurant, which I did successfully, now I have most of the ambassadors, ministers, and hi profile local and international guests visiting my restaurant frequently. The restaurant is The Talk of the Town now.
  • To maintain hygiene standards as per international norms.
  • I am also assisting Executive Chef in planning the menu for international restaurant, banqueting, room service, outside catering, Theme Night and Brunch too.
  • I am motivated, enthusiastic & creative individual. I am a good team player with a yes, I can attitude. 
  • Here I have an additional responsibility of hotel Tulip Inn room service kitchen also.
  • I am Chef with good knowledge in a la carte, International food production & banqueting specialization, plus I am a master chef in Indian Cuisine curry & Tandoor
  • Presently responsible colleagues.
  •  
     

    Sous Chef

    Al Ahsa Intercontinental

    Saudi Arabia from May till December 

  • My job responsibility included day to day activities, operational aspects and hygiene standards, store requisitions and gathering customer feedback and judging patterns trends, initiating specific action to continuously improve total satisfaction through quality food and innovative concepts.
  • I assisted executive chef in the operations, menu planning of all the outlets with costing and implementing it according to IHG standards.
  • I also coordinate with Lebanese and pastry chef for smooth running of the restaurants.
  • I checked regularly the raw vegetables, fruits and butchery products from the suppliers for their freshness.
  • Here I was acting chef for months when executive chef was on vacation, I executed successfully the operation as per hotel guidelines, and hosted Saudi King His Royal Highness, King Abdullah and Prince Abdul Rahman  from th till th June.
  • I also communicated with various departments for smooth operation of the food production department.
  • Responsible for colleagues.
  • In this hotel I opened covers Indian & Chinese restaurant also.
  •  
     

    Sous Chef

    Hotel Golden Tulip

    Dar es Salaam, Tanzania from Jan to March  

  • My job responsibility was of a executive chef, I was the acting chef for a year in this hotel.
  • Was responsible of planning and implementing of menus for room service, all day dining restaurant, banquets and snacks menu for the bar too.
  • I did meet guests and discussed menus for marriages and conferences.
  • I also did, food festivals and executive lunches, and business lunches too.
  • Here I was part of team which successfully executed the great lakes summit conference in which head of the states and Mr. Kofi Annan UN General Secretary was present at Golden Tulip Tanzania for days.
  • I did the opening of Indian Restaurant with menu explanations and costing, setup of Tandoor Indian clay oven
  • Responsible for colleagues.
  •  
     

    Chef de Partie

    Al Haram Park Plaza Hotel

    Madina, Saudi Arabia from Dec to Dec  

  • My job Responsibility included for production for International Kitchen mainly banquets upto pax.
  • Requisitions and training the multinational staff for the Asian cuisine.
  • Here I used to assist executive chef for planning and executing menus for Asian cuisine.
  • Here I learnt the art of bulk cooking.
  • Here I focused my self on international cooking too.
  •  
     

    Commis

    Grand Hyatt Hotel

    New Delhi, India  from October till Nov  

    Mostly focused on Indian food and had been working with master Chef of Grand Hyatt, Involved with theme nights and introducing various dishes and enriched flavour to Indian food. 

    Commis

    Hotel Siddhath

    New Delhi, India from Aug to Sept  

  • Started my career from this star hotel situated in the heart of India’s capital.
  • Involved in all the kitchens as management trainee
  • Career Achievement and Awards
  • Was awarded for excellent services to His Royal Highness, King  Abdullah and Prince Abdul Rahman and entourage of pax from th June at AlAhsa InterContinental Hotel
  • Letter of Appreciation for executing successfully the “GREAT LAKES SUMMIT” in which head of the states and Mr. Kofi Annan UN General Secretary was present at Golden Tulip  Tanzania
  • Appreciation Letter for Mass Production for pax daily for days at Al Aram Hotel Madina
  • Appreciation Letter of “Hotel Grand Hyatt” for successfully completing the Training Program.
  • Preopening team of Hotel GRAND HAYATT NEW DELHI with rooms and utlets
  • Letter of appreciation from Indian ambassador in Tunisia for successfully executing dinner reception for heads of Diplomatic Mission in Tunis and successfully hosting function for republic day ceremony too.
  • Years Diploma in Hotel Management and Catering Technology from IIBM Patna, during . A hotel management graduate chef
  • Opened Indian Restaurant and upgraded outside India
  •  

    Professional Strengths and Special Skills

  • Qualified with Hotel management in leading luxury hotels and experience with a strong emphasis on fiscal responsibility, strong leadership and organizational skills with the ability to exhibit a calm demeanor while working under pressure.
  • With excellent communication skills, flexible and creative, always developing innovative options in the best interest for the guests and hotel.
  • Working knowledge of computers, Internet access and ability to navigate with in a variety of software packages such as Excel, word and power point.
  • Over all experience in a la carte, International food production & banqueting specialization. Good knowledge of Indian, Arabic, Chinese, African & continental Cuisine.
  •  

    Future Goals And Career Plans

  • To direct and guide the kitchen team in providing highest level of hospitality & ensure a high standard of food production. In as per international standards, to achieve maximum guest satisfaction and organizational profitability in an atmosphere of teamwork and high team morale.
  • To promote climate of enthusiasm teamwork and challenge that attract, motivates and retains superior personnel and rewards superior performance

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