Help
Home
Search the Forum
You are Here :
Forum
Lists
Placement Agencies
Eminence Consulting : Gurgaon
Ask Question / Post resume
Post a reply to the thread:
Eminence Consulting : Gurgaon
Your Message
Your Username:
Click here to log in
Notes:-
1) You can copy and paste your full resume in the box below.
2) Or you can ask your question. We try to answer, as far as possible.
Title:
[QUOTE=Guest-IJT;109594][b]Name [/b]: Sayed Nasir Naziruddin [b]Email [/b]: sayednn AT hotmail.com [b]Designation / Skillset[/b] : QA/Qc Supervisor [u][b]Resume[/b][/u] : OBJECTIVE Having 5years experience in Catering Services, seeking a challenging career in an organization where Quality, Efficiency and Hard work is appreciated and to fully utilize my knowledge and skills for the company’s growth and personal growth. STRENGTHS Excellent team player with the ability to acquire and apply new skills. Ability to think clearly and work efficiently under pressure. Also known for taking the initiative at work and have good organization and communication skills. [b][/b]: Secondary school intermediate (Board of Intermediate, Mumbai) From National English High School [b][/b]: Diploma in Hotel Management & Catering Technology From Dadar (Mumbai) 1996 to 1999 [b][/b]: Computer fundamentals ( Windows, Microsoft Office, Internet Concepts.) [b][/b]: Light Vehicle Gulf Experience [b]- Unit Manager [/b]: 3 Years - Worked in N.C.M.S. {UNIVERSAL SODEXHO} K S A - Maintaining food Quality - Worked as a “UNIT MANAGER” to serve round the clock Multination Cuisine’s for the Operation, Plant, Administration Complex and Residence Club. - Worked as a “CAMP BOSS” to serve Multinational Cuisine’s like Continental, Western, Indian and Traditional Saudi Meals for the four main Dinning Restaurants and also served Snacks. - Arrangement of Banquet, Buffet Service etc. [b]- Catering Supervisor [/b]: 2 Years - Worked in SHAQAB ABELA DOHA QATAR - Maintaining Food Quality - Maintaining cost control - We had around 15 valuable client’s locations. I have joined back as a Supervisor to look after main dinning, contractors dinning regular Asian meals were served. - During this period I was the in charge of Senior, Junior & Labor Dinning Hall. ROLES AND RESPONSIBLITIES AS EXECUTIVE CHEF Maintain standard of food production. Daily issue requisition preparation. Control cost budgetary range. Maintain job related duty roster of the staff. Maintain final inspection register Maintain stock of food and cleaning items used in kitchen / restaurant. Supply order as per schedule and stock. Control temperature of chiller / freezer units. Maintain food samples (72Hrs) Updated HACCP record and training to the staff about HACCP system. Ensure high standard of Hygiene / Cleaning of work as well as staff. ------------------------------------------------------- [b]More Information about this submission and submitter [/b]:- ___________________________________________________ [b]Submission ID [/b]: 4213772 [b]Date & Time [/b]: 5th Jun 2011 1:57 PM (UTC) [b]IP Address [/b]: 60.254.26.61 [b]Browser Info [/b]: Mozilla/5.0 (compatible; MSIE 9.0; Windows NT 6.1; Trident/5.0) Predicted Country []: India[/QUOTE]
