ADDRESS- HOUSE NO.-205,
Star of karama opp.to bus stand
KARAMA DUBAI, UAE

Contact no : +971551680286, +91 9962187374
E-mail:- [email protected]

CARRER OBJECTIVE

To reach maximum possible proficiency in terms of Food Production and establish myself as a competent literate entity of the same and excel in exploring depths of the same, and also to work in professional organization that offers opportunities for learning, is engaged in maximization of stake holder through focusing on core competencies and has attention on the lifetime value of long term customer relations.

CHEF
Specialized in Food & Beverage Production, Italian & Continental Cuisine
• An innovative professional with a successful & rewarding career of over 7 years, currently spearheading as CHEF/ Member, Pre Opening Team with HYATT INTERNATIONAL GROUP OF HOTELS, EMARATES GROUP OF CHAIN RESTURANTS, CARNIVALCRUISE, AND ZINGA GROPS LTD. DUBAI, UAE
• Expertise at developing and testing recipes and techniques for food preparation ensuring consistent high quality and minimizing food costs & supply waste.
• Culinary innovator, with exceptional culinary skills known for producing top- quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labor costs.
• Proficiency in handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.
• Understanding of all key health and sanitation concerns when it comes to kitchen operations.
• Focused and hardworking, with excellent professional credentials; self motivated and team oriented; willing to go the extra mile, effective team player with excellent communication and inter-personal skills.

SERAFINA RESTAURANT, DUBAI(UAE) Since March,2017 to Till date
Jr, Sous Chef /ITALIAN FINE DINNING RESTAURANT
• An efficient, self-motivated and well organized chef de parte , having an in depth knowledge and hospitality industry possessing a good team spirit, customer service satisfaction, business development and stimulating staff to work together to attain the maximum target and improve efficiency, find a challenging position , one which will make best use of my existing skill and experience and also further my professional development.
• Duty and responsibility…
• Supervising the team day to day activities and prepare schedules according to the forecast and within the staffing limit to ensure adequate manpower at all time.
• Managing team and individual performance.
• Responsible for HACCP, train the team & maintain the document.
• Conduct regular training session with the assigned team and new employees in line with the departmental SOP.
• To monitor stock movement and be responsible for ordering.
• To ensure minimum kitchen wastage.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• To be responsible for completing your mis en place
• To learn and record skills and recipes from the members of the department
• To report any maintenance issues to the head chef immediately.
• To complain with all goodwood policies and procedures to ensure that all statutory regulations are observed.
• To liaise with the head chef /sous chef and implement new menu/dishes/systems where applicable
• To ensure all statutory regulations are adhered to, such as food hygiene policies
• To ber flexible and willing to help the restaurant kitchen at busy time if required.

CARNIVAL DREAM CRUISE MIAMI(USA) NOV,2016 TO MARCH,2017
Junior sous chef/Kitchen galley chef
• Must ensure a full adherence within his assigned area to menus, recipes, methods and operational specifics provided by the company and be instrumental in organizing an efficient flow of production.
• Conduct food tastings on a daily basis of the production in his location and correct immediately any possible discrepancies (quality, taste, appearance).
• Responsible to monitor & assist his/her section heads to prepare the daily electronic food requisitions according to the forecasted figures.
• Monitor the dinner service line in his assigned location, which includes but is not limited to ensuring a smooth and efficient service, presentation and final plating. The dinner service must be conducted in a calm professional manner.
• Monitor the production and preparation level using the culinary checklist for his area on a daily base.
• Enforces the established working schedule for the galley team, based on 10 hours a day a week, ensure rest hours are well followed as per MLC 2006.

KITCHEN EXECUTIVE ABU DHABI(UAE) Aug 2015 to Nov,2016
chef/Member, Pre Opening,Team,Muti cuisine, fine dinning restaurant
• current working as kitchen executive with EMERATES GROUP OF CHAIN RESTAURANT,ABU DHABI(UAE)
• Responsible for training of subordinate and maintaining the monthly training records.
• Responsible for daily operations, maintaining cleanness, maintaining a high service standard, taking an active part in the personnel training program, ensuring that the cleaning schedule is followed by the personnel.

HYATT REGENCY DELHI(INDIA) Nov 2013 to Aug 2015
Demi Chef De Partie/ La Piazza Italian Fine Dinning Resturant
• Internal transfer from hyatt regency,Chennai to hyatt regency,Delhi, INDIA in Nov,2013 promoted as Demi Chef De Partie and worked in Italian fine dinning restaurant La Piazza.
• Responsible for producing a consistent, high quality product and to provide a courteous, professional, efficient and flexible service following Hyatt Regency Delhi standards..
• Supervise & maintain the quality of the food produced, ensuring relevant hygiene, health and safety guidelines.
• Handle different cuisine and dynamic operations, managing office operations, including inter / intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.
• Control wastage, spoilage, pilferage and breakage & implement all Cost Control Procedures. Maintain the Official ISO records of Food Production Department.
• Responsible for training of subordinates and maintaining the monthly training records.
• Responsible for daily operations, maintaining cleanness, maintaining a high service standard, taking an active part in the personnel training program, ensuring that the cleaning schedule is followed by the personnel.

HYATT REGENCY CHENNAI( INDIA) Dec 2010 - Nov 2013
COMMI-1, FOCACCIA KITCHEN / MEMBER OF PRE OPENING TEAM
• Joined Hyatt regency,Chennai in Decembar,2010 as Commi Chef and worked in Focaccia Kitchen till Novembar,2013,taking care of cold and hot sections and day to day operations.
• Focaccia Kitchen is a 90 covers and also PDR(private dinning hall)Restaurant it is famous for food in the city for authentic cuisine also food times award wining in Chennai, INDIA.

TAJ CONNEMARA CHENNAI( INDIA) April 2009 – July 2009
OPERATIONAL TRAINEE CHEF
• Joined Taj Connemara in April,2009 as operational trainee Chef and worked Varanda Kitchen it’s multicuisine coffee shop resturant till July,2009.
• Varanda restaurant it’s one of the first live counter restaurant of 256 covers operates for Breakfast, Lunch & Dinner.

EDUCATIONAL CREDENTIALS

3 Years Degree in Hotel Management (2008-2011)
IHM, CHENNAI, INDIA

Technical Skills
MS Office, Internet Applications, Recipe Management System

Internship Programs:
3-Months Industrial Training from TAJ CONNEMARA HOTEL, CHENNAI, A Five Star Deluxe Property

Date of Birth: 15th April 1990
Languages Known: English, Hindi, and Bhojpuri
Passport No.: J0626119
Hobbies: Listening to Music, Watching Movies, Traveling, Playing/Watching Cricket
References: Available on Request

DECLARATION:

I do here by declare that the above-mentioned information is true to the best of my knowledge and belief.

NAME: - TAUSEEF HASSAN

PLACE: - Karama DUBAI, UAE