Total Years of Experience: 4 Years, 10 Months
February 2016
To January 2017
Head Chef
at JANFEN RESTAURANT
Location :
United Arab Emirates - Dubai
Working as a HEAD CHEF in INTERNATIONAL CUISINE based Buffet and Continental Ala Carte menu. Was responsible for all kitchen operations, menu planning, catering menu planning, food costing, Person in-charge level 3 Hygiene audits.
February 2015
To September 2015
Head chef
at CeeBee restaurant
Location :
United Arab Emirates - Dubai
As a Head Chef I join this restaurant in Dubai in which my duties are, follow the HACCP and Food safety procedures according to Dubai municipality, menu planning, Food costing, high level of presentation of food to the customers, direct communication with customers, duty rosters of staff, ordering of daily and weekly kitchen demands to the suppliers, Inventory and Hygiene of Food production areas. Direct report to the manager. Arrange weekly meeting of kitchen staff about the progress of work along the last week and make planning of the new week.
July 2014
To February 2015
Head chef
at Taco El Paso A Mexican blend
Location :
Pakistan - Islamabad
As a Head Chef I join this Mexican restaurant. My duties are, menu planning, Food costing, introducing new recipes according to customers and area wise to improve sale and standards, high level of presentation of food to the customers, direct communication with customers, duty roasters of staff, ordering of daily and weekly kitchen demands to the suppliers, Inventory and Hygiene of Food production areas. Direct report to the manager.
January 2014
To July 2014
internee
at Hashoo Foundation
Location :
Pakistan - Islamabad
As a Internee I have done 6 months Hands on training in Hashoo Foundation and get City & Guilds certificate of level 2 in food preparation and Culinary Arts.
December 2011
To December 2013
Commi 1
at Pearl Continental hotel
Location :
Pakistan - Lahore
As a cook my duties included, daily mise en place for the kitchen requirements, cook food according to menu, follow the instruction of section chef and Head chef, workplace cleaning and Hygiene, food safety and wastage control, learning about Hygiene and HACCP, Menu planning, budgeting and Food costing from Executive chef .
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