ismail mohamed, Chef de Partie Butcher & grill chef

ismail mohamed

Chef de Partie Butcher & grill chef

Sheraton Dammam Hotel & Towers

Location
United Arab Emirates - Ras Al Khaimah
Education
High school or equivalent, SKILLS and COMMUNICATION SKILLS
Experience
20 years, 4 Months

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Work Experience

Total years of experience :20 years, 4 Months

Chef de Partie Butcher & grill chef at Sheraton Dammam Hotel & Towers
  • Saudi Arabia
  • January 2012 to January 2013

Sheraton Dammam Hotel & Towers, Dammam, Saudi Arabia
Duration: jan.2012.tojuly 2013.
Position: Chef de Partie Butcher & grill chef
Responsibility: ➢ All type of butchery cutting/ portion for A'la carte.
➢ Yield and Wastage control.
➢ Live counter cooking
➢ Live Grill / BBQ & shawarma station.
➢ Preparation of all kinds of roasted dishes
➢ Daily market list.
➢ Store requisition/ buy, order and control stock
➢ Kitchen inventory
➢ Ability to handle huge party.
➢ Having a special skill in Arabic kababs

chef De Partie Butcher at Golden Tulip Seeb
  • February 2010 to June 2011

Golden Tulip Seeb, Oman
Duration: From Feb 2010 to June 2011
Position: chef De Partie Butcher
Responsibility: ➢ Manage to all butchery item freezer stock
➢ Kitchen inventory
➢ Daily market list and store requisition.
➢ All types of B.B.Q.
➢ Preparation of all kinds of roasted dishes
➢ Having a sound knowledge of Local cuisine
➢ Specialized in Dum cooking, eg. Shua ouzi

chef De Partie ( Kebab & Curry) at Sohar
  • Oman
  • October 2006 to December 2009

Sohar beach hotel ( Taj group)
Duration: From Oct 2006 to Dec 2009
Position: chef De Partie ( Kebab & Curry)
Responsibility
➢ Preparation and cooking of all kebabs / BBQ / curries including Butchery, marinating, cooking
➢ Kitchen inventory.
➢ Preparation of all kinds of roasted dishes

demi Chef De Partie ( Butchery) at Ras Al Khaimah Hotel (U.A.E)
  • March 2002 to October 2006

Ras Al Khaimah Hotel (U.A.E)
Duration: From Mar 2002 to Oct 2006
Position: demi Chef De Partie ( Butchery)
Responsibility
➢ Working in a large Butchery section of the Kitchen
➢ Preparing all kind of meat, poultry, fish for A'la carte and Banqueting
➢ Specialized in Lebanese and Syrian Kebabs and Shawarma
➢ Yield and wastage control

Butcher & Gardemanger at Damam, K.S.A
  • January 1997 to December 1999

Hotel al khaiyam (Damam, K.S.A)
Duration: From 1997 to 1999
Position: Butcher & Gardemanger
Responsibility
➢ Butchery cutting
➢ Arabic salad & Arabic hot dishes

Assistant Butcher at Palace inn restaurant
  • January 1995 to January 1997

Palace inn restaurant (Damam, K.S.A)
Duration: From 1995 to 1997
Position: Assistant Butcher
Responsibility
➢ Butchery cutting
➢ Arabic Kebabs & Assistant to Turkey Shawarma master

at Madras restaurant
  • India
  • January 1990 to December 1994

Madras restaurant (Chennai, India)
Duration: From 1990 to 1994
Position: Kitchen commis all-rounder specialized in indian curries

Chef de Partie Butcher & grill chef at Hansa
  • to

Hansa hotel&resort, Ras al khaima .U.A.E
Duration: march. 25 till date
Position: Chef de Partie Butcher & grill chef Responsibility All type of butchery cutting/ portion for A'la carte.
➢ Yield and Wastage control.
➢ Live counter cooking
➢ Having a special skill in Arabic kababs

Education

High school or equivalent, SKILLS and COMMUNICATION SKILLS
  • at Govt. Higher Secondary School

Passed S.S.L.C at Govt. Higher Secondary School, Tamil Nadu Trainings attended: ➢ Passed BASIC FOOD HYGIENE course (Dubai) ➢ Attended an one day training in handling of FIRE PREVENTION& PROTECTION. ➢ Full day training HOSPITALITY SKILLS and COMMUNICATION SKILLS.

Specialties & Skills

Languages

Hindi
Beginner
Malayalam
Beginner
Urdu
Beginner
Arabic
Beginner
English
Intermediate
Tamil
Beginner

Training and Certifications

basic food hygiene (Training)
Training Institute:
RWTUV
Date Attended:
August 2003
Duration:
6 hours