Dear sir /madamThank you for reviews my cv, I would like to describe My self I am Mohamad Iqbal I am passionate, confident and creative head chef Indian cuisine who can skilfully plan menu prepare outstanding food manage budgets and lead a team of people to deliver quality of service to your customers,Over the years, I have gained the relevant academic qualification, I always ensure the application safety and hygienic procedure are followed, and I am always on the look out for new ideals and inspiration to create menu that keep customers coming back to the restaurant time and time againIf you hire me as your Chef. I will be committed to the hours you need me to work I will demonstrate exceptional time keeping I will be a strong leader and I will work with everyone in the restaurant to help build and maintain a solid reputation for your business I hope you will find that I am qualified for the position you are trying to fil please let me know, if I can provide you with any further information on my background and qualifications. I appreciate your taking the time to review my credentials and experience.Your faithfullyMohamad Iqbal07303273736Iqbalmohd690@gmail.com
Industry: Hotels & Resorts
Department: Food and Beverage Service
Job Level: Supervisor
Job Role: Sous Chef
Nationality: India
Current City: New Delhi
Current Country: India
Education Level: Diploma
2019 - Present (5 Years)
Roshani restaurant, United Arab Emirates UAE
Second command in a professional kitchen and assistant in the executive chef the response for the day-to-day culinary operation in the professional kitchen functions include menu food creation and purchasing and maintaining food supervises store strocking and sanitation procedures and assistant in the management and training of new performance reviews
2018 - 2019 (1 Year)
Teste of kochi restaurant rasalkhaima, United Arab Emirates UAE
Job Profile: Creative Menu Development Special Event Planning. Speciality Cuisine and Presentation Cost Containment and Reduction. World Class Guest Relations Food and Kitchen Safety. Purchasing and Inventory Control, Staff Leadership and training. Preparing, cooking and presenting with Garnishing. Managing and training and demy chef de parties or commi working with me. Helping the sous chef and head chef to develop new dishes and menu. Buffet setup and presentation. Checked garnishes and meal presentation. Store ordering and inventory.
2015 - 2017 (2 Years)
Roshani restaurant, United Arab Emirates UAE
Job Profile: Creative Menu Development Special Event Planning. Speciality Cuisine and Presentation Cost Containment and Reduction. World Class Guest Relations Food and Kitchen Safety. Purchasing and Inventory Control, Staff Leadership and training. Preparing, cooking and presenting with Garnishing. Managing and training and demy chef de parties or commi working with me. Helping the sous chef and head chef to develop new dishes and menu. Buffet setup and presentation. Checked garnishes and meal presentation. Store ordering and inventory.
2013 - 2015 (2 Years)
Hotel Barava gold resort, India
Job Profile: Trained by chef de partie to learn about each station of the kitchen. Cooked meals, entrees, snacks and desserts, prepared sauces. Talked with head chef about supplies and menu options. Talked with waiters about different specials. Store and Kitchen Inventory.
2011 - 2013 (2 Years)
Buzz bar&restaurant, India
Job Profile: Trained by chef de partie to learn about each station of the kitchen. Cooked meals, entrees, snacks and desserts, prepared sauces. Talked with head chef about supplies and menu options. Talked with waiters about different specials. Store and Kitchen Inventory.
2008 - 2009 (1 Year)
galaxy hotel, India
Job Profile: Trained by chef de partie to learn about each station of the kitchen. Cooked meals, entrees, snacks and desserts, prepared sauces. Talked with head chef about supplies and menu options. Talked with waiters about different specials. Store and Kitchen Inventory.
