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[QUOTE=Guest-IJT;93787][b][u]Curriculum vitae [/u][/b]: FAIZ MOHD KHAN [b][u]E-Mail ID [/u][/b]:- (1) chef.faizkhan AT gmail.com (2) faiz002005 AT yahoo.co.in [b][u]Personal details [/u][/b]: Date of birth -20 march 1985 Nationality -Indian Marital status -Married Hobbies- Coking , cricket , world trout ring language- Hindi , English , Panjabi , Uttaranchali [b][u]Professional objective [/u][/b]: Total work experience of over 10 years. I Have some basic knowledge of computer. I Have full knowledge of induction cooking plate & induction temperature crockery knowledge. I Have knowledge of ( HACCP )& HYGIENE). I am highly energetic and innovative chef with. I am multi skilled specialized in Indian curries & Tandoor. [b][u]Functional strength [/u][/b]: (1) Staff Training (2) Staff Supervision (3) Building of new menu items (4) Menu planning (5) Maintaining high standard of Quality (6) Full focus on work (7) Caring of food costing (8) Caring of H.A.C.C.P = F.I.F.O [b][u]Career path [/u][/b]: [b][u]Hotel Marriott Hyderabad south India [/u][/b]: [b][u]I.H.G [/u][/b]:- Hotel’s Inter- Continental the grand Mumbai Hotel Al - Ahsa Inter- Continental Saudi Arabia [b][u]Haidak & Responsibility [/u][/b]: (1) Working for Okra & Baluchi & Sik Road live Show Kitchen Tandoor & Indian curry Ala-carte Restaurant .& taking care of shop coffee} buffet.& Bar bi q live show flaying rumali napkin bread & kababs. (2) Control & supervise a team of 5 commis & 2 apprentices. (3) Responsible for introduction new dishes for the buffet (4) Expert in making of Indian curry’s, tandoori dishes bar bi qu items various types of Hyderabadi Biryanis Maintaining highest standard of cleanliness & hygiene in the Okra & Baluchi & Sik Road live show kitchen. (5) Maintaining & ordering of all meat & sea food for the day to day operation. (6) Handling VVIPS partie’s in the banquet kitchen. Fames biasness mane king fisher airlines Mr. Vijay Malaya & Saudi king of Mr. Abdul Aziz. [b][u]Career Highlight [/u][/b]: [b][u]Chef Category [/u][/b]: [b][u]4* Since [/u][/b]:- K D M Hotel & Resorts in Mundka new Delhi as a junior souse chef 28th sep 2010 to till date. ( All in charge in take caring speslaigesn restaurant & banquets looking after operation of the Ala cart & banquets party under the guidance of the exe, Chef. Maintaining quality & constancy of the product at all time. Following the production chart to minimize wastage. Looking after the buffet & food testing and party menu. Maintaining highing of the department. Making new products for kabab & curry and Buffet.) 5* Worked with Hotel Al Asha Inter Continental in dammam kingdom of Saudi Arabia as a Indian tandoor Chef De Partie 9th jan 2009 to 10 feb 2010 ( Organize & looking after operation of the Indian & tandoor under the guidance of the executive Chef. Maintaining quality & constancy of the product at all time. Following the production chart to minimize wastage. Looking after the buffet & food testing and party menu. Maintaining highing of the department. Making new products for kabab & curry and Buffet.) 5* Worked with Hotel Inter Continental the grand Mumbai as a Indian & tandoor Demi Chef De Partie from 13th July 2007 to 6th jan 2009. ( Effectively managing the ala carte dishes & party menu. Supervise & Executed orders for banquet party Maintaining highing of the department. Making new products for kabab & curry ala carte & Buffet.) 5* Worked with Hotel Marriott Hyderabad as a Indian & tandoor Senior C Associate from 23rd aug 2006 to 22nd feb 2007. (Organize & looking after operation of the Indian & tandoor under the guidance of the sous Chef. Maintaining quality & constancy of the product at all time. Following the production chart to minimize wastage. Looking after the buffet & food testing and party menu. ) R,5* Worked with The Water Front “caf- © de lake pvt ltd ‘’ Hyderabad as a Indian & tandoor Dami Chef De Partie from 1st july 2005 to 05th aug 2006. ( Responsible for entire operation of Indian & tandoor bar-bi-q Restaurant Supervise & executed orders for different outlets with a team of 7 personal. ) { Cook category } 4* Worked with Hotel Ritz plaza the mall Amritsar Indian & tandoor Had Cook from 01st may 2004 to 07th may 2005. ( Organize & looking after operation of the Indian & tandoor Maintaining quality & constancy of the product at all time. Looking after the buffet & food testing and party menu. Making new products for kebab & curry and Buffet. Effectively managing the ala carte dishes & party menu. Making new products for kabab & curry and Buffet. ) Cat,, Worked with Chefs United caters new Delhi as a Indian & tandoor commi I from 04th April 2003 to 10th April 2004. ( Played the key role in single handle managing a shift. Preparing kabab & curry for Buffet & bar- bi- q ) 5* Working with Hotel Hill View Suraj kund as a cold kitchen & Indian kitchen Commi II from 11th April 2002 to 10th March 2003 . ( As a Indian & tandoor &cold kitchen salad section handling Making the Production as per requirement with the help of senior. ) 5* Worked with Hotel Holiday Inn pune as a job trainee from 08th March 2001 to 10th sep 2001. ( Taking knowledge of hospitality Learning Foksec on work. ) [b][u]Declaration [/u][/b]: Hence I required you kindly consider may application favorable and given me a chance to work I assure. [b][u]Place [/u][/b]: ___________ [b][u]Date [/u][/b]: ___/____/_______[/QUOTE]
