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<pre>Array ( [var] => cut_url ) </pre> Resume for Mir Afzal A. for Chef / Food Preparation / Hotel & Lodging in Secunderabad, India. Search More Resumes for Chef / Food Preparation on #RSPLC3SOJ

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Resume for Mir Afzal A. for Chef / Food Preparation / Hotel & Lodging in Secunderabad, India

Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: India City: Secunderabad
State: Andhra Pradesh ZIP: 500026

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Mir Afzal A.
Date OF Birth : TH AUGUST
Martial Status : Married.
Completed years Degree in Hotel Management from Shri Shakti College Of Hotel Management
And Catering Technology Hyderabad with first division.
Education :
• LKG – Eight Standard – Indian School Muscat . Oman.
• Eight Standard – Tenth Standard – Our Own English School Sharjah . U.A.E
• Intermediate – St. Mary’s junior College . Secunderabad.
• Graduation – B.H.M.C.T Shri Shakti College Of Hotel Management . Begumpet.
Job Profile :
• Currently Working with Tuli Hotels & Resorts as Executive Chef at Hotel Tuli
International , Nagpur , Maharashtra . Five Star Hotel Rooms.
March – Till Date .
• Corporate Executive Chef with HYDERABAD HOUSE PVT.LTD International
Chain of Restaurants . August – August .
• Had been to Sydney , AustrA.a for three months on Business Visa to setup the first
Hyderabad House Restaurant there.
• Started My Career with HYDERABAD HOUSE PVT.LTD International Chain of
Restaurants . as a Kitchen Executive Trainee in .
• Completed Industrial Training at THE LEELA PALACE BANGLORE for six months.
Duties & Responsibilities:
• Monitoring Food Cost and taking measures to keep it under control.
• Responsible for Menu Designing and Food QuA.ty at all F&B Outlets like Specialty
Indian Restaurant , Room Service , Coffee Shop and The Night Club .
• Constantly checking the QuA.ty of Food and match with Standards recipes.
• Monitoring Production Sheets and Cross checking it with respective Indents .
• Supervising Actual Production.
• Advice and Organize occasional Food Festivals.
• Check all Banquet Events and advice Menus , Setups and Banquet Pricing.
• Keeping close watch on Purchase Rates.
• Preparing JDs and Duty Roasters for Sous Chefs .
• To ensure that Company Policies and Standards are followed.
• Monitor the tasks performed by Sous Chefs and take daily reporting.
• To ensure optimum utilization of Raw Materials.
• Parallel Monitoring of Butchery Yield.
• Cross Check all Store Indents.
• Training and Development of Staff.
• Recruitments at Kitchen Levels.
• To ensure Safety standards are followed to ensure Guest and Staff Safety.
• Compiling new and innovative menus for special Occasions and outlets.
• Liaison with F&B Service Managers.
• Consolidating the food quA.ty checklist.
• Preparing the NonCompliance report.
• Helping in pricing and menu compilation.
* Currently managing a Brigade of Employees in a Five Star Property Centrally Located
in Nagpur.
* Headed a Kitchen Brigade of more than Employees.
* Succeeded in making existing Kitchens more profitable by achieving Better QuA.ty and
reducing Costs.
* Setup a very efficient and responsible Kitchen team for all Outstation Outlets.
* Reduced Wastages and Variances in finished products.
* Set standards for setting up Kitchens with a new concept.
* Succeeded in running test and trails of the new Biryani Rotary Oven and approving it for all new Outlets and
existing ones.
* Prepared QuA.ty policy for regular checks.
* Succeeded in increasing the consistency in quA.ty of products by introduction of QuA.ty Control Checks.
* Headed the team which catered to a packed Lunch of , Pax on the opening of Rajiv
Gandhi International Airport , GMR .
* Was Part of the Team which Catered for Satyam Utsav for , Pax at NAC Grounds.
* Was Part of the Team that jointly Catered to , Pax For his Holiness Mr. Aga Khan at
* Headed the team that prepared Hyderabadi Delicacies at Taj Lands End Mumbai for Ms.
Pinky Reddy’s Party for Hiprofile guests.
* Headed the Team which Jointly catered to Doctors Meet for , Pax at The Le
Meridian Cochin .
* Headed the Team which prepared exotic Hyderabadi Delicacies for a Lunch hosted by Mr.
Subroto Roy Chairman Sahara Group at his residence in Sahara City on the Occasion
of Dashera .
* Headed the Team which catered to the Food Festival at Ambey Valley Lonavala , Mumbai .
* Headed the team which catered to IPL Cricket Matches at the Rajiv Gandhi Stadium at Uppal for
, pax for Matches.
* Headed the Team which Prepared Hyderabadi Delicacies at The Le Meridian Cochin on
the Occasion of the Wedding of the Daughter of its Managing Director .
CONTACT NUMBER : – – – Residence.
Address : H.No , Sanjeev Housing Colony , Mahendra Hills , Maredpally. SecBad. Andhra
Email :
. Mr. Yug Tuli
Tuli Hotels & Resorts.
Phone Number :
. Mr. Zubair Ahmed
Director Operations .
Hyderabad House Pvt Ltd.
Phone Number:

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