Chef

High school

Hotel Management (2003-2006)
The International Culinary School at IIHMC KOLKATA
INSTITUTE OF HOTEL MANAGEMENT AND CATERING ARTS
B.A. Culinary Arts, 2006
Relevant Coursework:
• Food and nutrition
• Restaurant supervision
• Commercial kitchen hygiene
• Food and beverage handling
• Vegetarian cuisines

Highlights
• Over 12 to 13 years’ experience as a skilled Butcher chef and meat cutting.
• Highly skilled in processing and cutting all kinds of meat including beef, lamb, fish and poultry items
• In-depth knowledge of maintaining appropriate temperatures of meats
• Hands-on experience in operating knife and meat-processing equipment
• Talented in mixing, tenderizing, preparing, weighing and packaging meat products
• Proven record of using hand tools and power equipment to make meat portion control cuts to specifications
• Demonstrated ability to maintain high standards of sanitation and personal cleanliness
• Ability to handle an assortment of daily kitchen duties

• Strong familiarity with food prep techniques and safety procedures

• Substantial knowledge of dietary and nutritional guidelines

• Excellent ability to multitask while ensuring quality

• Impressive organizational and resource allocation skills

• Outstanding internal and external communications abilities

WORK EXPERIENCE
13 to 14 year’s

AREAS OF EXPERTISE

Cooking, preparing, Deboning, Meat cutting, Fish boning, Marinating Arabic meats ( SISH TOUWK ,BEEF KEBAB , LAMB KOFTA, CHICKEN SHAWARMA, BEEF SHAWARMA , LAMB SHAWARMA and some types of kofta )

CAREER HISTORY

Presently working CROWN PLAZA MUSCAT As Butcher Chef since 10/04/2019

Duties

• Knowledge of Meat Preparation techniques and can operate bone saw machine.
• Sharpen and adjust cutting equipment.
• Conduct daily checks on the quality and freshness of products.
• Cut or prepare meats as per the specification.
• Monitoring and keeping records.
• Adhering to food safety and sanitation controls.
• Coordinating deliveries and delivery status.
• Monitor all duty schedules in the butchery kitchen section.

Have worked with One To One Mughal Suites since 05/03/2018 till
01/03/2019.
As Junior Sous Chef.

Duties

 Ensure consistent and smooth running of food production
 Ensure effective stock purchase, its receipt and storage
 Ensure that working areas are always kept clean
 Assist other kitchen staff as need arises
 Supervise performance of kitchen staff to ensure proper activity
 Perform other administrative tasks as will be communicated by superiors
 Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
 Work towards exceeding customer’s expectation by encouraging and promoting high level of service
 Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
 Give appropriate support or guidance to members of kitchen when need arises
 Resolve possible disputes within the kitchen and report any unresolved
 Promote good team spirit regularly
 Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
 Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
 Prepare substitute items
 Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
 Ensure proper arrangement and garnishing of food
 Manage food logs
 Monitor the quality and quantity of food prepared
 Assist in recruiting, hiring, and training employee cooks
 Report the need for maintenance to appropriate staff

Have worked with PLAZZA INN Doha by BEST WESTERN as Butcher Chef. Since 27th FEBRUARY 2016 till 7th January 2018.
(Qatar)
Duties

• Prepared menus for corporate events weddings birthday parties and other occasions at the resort
• Delegated and supervised responsibilities of trainees
• Managed careful practices of raw material safe food handling procedures and cost
• Ensured appropriate and regulated execution of recipes
• Collaborated with accounting and management to manage finances and inventory
• Determined ambience of restaurant that worked with menu
• Interviewed hired and oversaw training of serving crew
• Supervised and mentored staff responsible for short orders
• Inspected deliveries for freshness and monitored proper storage per local food handling codes
• Inspect outgoing dishes for cleanliness and accuracy.
• Supervise kitchen cleaning procedures before during and after shifts.
• Adhere to all regulations and guidelines for safe food handling

Employer’s name -THE RITZ CARLTON DUBAI AS CDP BUTCHER
joined in 05/07/2014 till 07/02/2016

( UAE – DUBAI )
Duties

• Wrapped, weighed, labeled and priced pieces of meat
• Portion beef, lamb, veal and pork
• Cut, bone and trim meat.
• Ensuring that new products and recipes are followed as per standards and specifications
From the Beef:
• Fillets (Tenderloin) Steak, Rib Eye Roast/Steak, Strip loin Roast/Steak, Rum Roast/Steak, Flank Steak, T-Bone/Club Steak, Escallops, Beef olives, Veal Poppiette, Harloff, Kofta, etc.
From the Lamb:
• Racks, Lion chops, Cutlets, French cutlets, Noissettes, Leg Steak, Dieses, Kebabs, Shanks, Carcass, Kofta, Saddle, Rib lets, Crown Roast, guard of honour etc.
From the Poultry:
• Kebabs in Barbeque, Tandoori, Tikka, Shish Touwk, Garlic/Butter, Lemon/pepper, Sweet/sour, Satay and Chinese Flavor’s. Spachcock and Braai, Escallops, Kiev, Cordon Blue, Stir-fry etc.
From the Fish:
• Fillet, Steak, Ready to Grill, Ready to Oven, Ready to barbeque basically from Red Snapper, Homour, Sole and Salmon Fish.
From the Pork:
• Pork Loin, Steaks, Roast, cutlets, dieses, Kebabs, etc.

Employer’s name – Grand Millennium Hotel Sulaimania
As CDP Butcher since 22ND December 2013 till 31st May 2014
( IRAQ- SULAMINA)
Was part of PRE OPINING TEAM
Duties
Cut, trimmed, boned, tied, and grind meats, such as beef, pork, and poultry to prepare meat in cooking form.
• Prepared and placed meat cuts and products according ordered for outlets
• Shaped, laced, and tied roasts, using boning knife, skewers and twine
• Prepared special cuts of meat ordered by outlets.
Needed to leave the country due to government issue with Iraq

Employer’s name – Jormand Hotel apartment Dubai
As chef incharge (UAE- DUBAI)
Since 21st January 2012 till 30th November 2013

Duties

• Prepared daily menus and made adjustments based on what items were most popular.
• Scheduled kitchen staff for all meals and hired extra staff for special events.
• Maintained an updated inventory of available food and supplies.
• Arranged for the catering of special events at the hotel.
• Hired and trained new kitchen staff.

Has WORKED with NATIONAL CATERING COMPANY,
From 25th JULY 2009 TILL 7 DEC 2011
ABU DHABI. Location :-T S J( TECNIMONT)
POSITION HELD:- BUTCHER

Duties;
● In of the kitchen.
● Preparing meat for restaurants.
● Serving premium meat.
● Delivering an amazing butchery service to outlets.
● Presenting the meat in attractive displays.
● Using machinery to cut and prepare meat.
● Assisting with any local authority audits.
● Labelling meat that is on display correctly.
● Carrying out a range of cleaning duties.
● Weighing portions of meat, wrapping it up and then handing it to the outlets.
● Helping and guiding younger members of the team.

SUPREME GLOBAL FOOD SERVICES
From:- 19th SEPTEMBER 2008 – 12th MARCH 2009
LOCATION: AFGHANISTAN
POSITION HELD: STOCK CONTROLLER

Duties:

Receiving purchase requisition from the stores, send to the purchase enquiry to concerned suppliers,
Collect the quotes from the supplier and make the comparison chart with last cost and selling price for the approval,
Make the purchase order with our terms and condition and send to the supplier,
Make the supplier evaluation for each year. As per the ISO procedure,
Analyze market and delivery systems in order to assess present and future material availability.
Maintain records of goods ordered and received.
once items received we should verify the goods condition and compare the invoice amount and quantity with purchase order
After material received must inspect all items
Posting all purchase entries verifying PO & Import cost
If WE find any damage and poor quality material must to be returned
Placing order for office use items
Making work order for all non tradable items and non tradable work
Manages stationery requirements for the department and other office supplies
monitoring all the annual work ,cleaning work, service work & replacement work done by perfect
Inventory:

To create the GRN in ERP system,
To make the costing sheet for GRN
Fixing the selling price for each stock item,
To make the Item coding procedures.
Prepare the aged item stock report
Maintain the minimum stock level
Supervise the packaging and handling of materials.
Make stock ledger report as per Management requirement,
Stock confirmation for each inventory documents,
Month closing and annual closing ,
Create the stock valuation report,
Generating all required reports regarding dispatch of products using MS-Excel
IT Skill

All OS Software, MS Office – Word ,Excel, PowerPoint, Outlook
Well versed with the usage of Internet, E-mail
Personal Dossier

ALAMCO LIFE SUPPORT FROM
:- 9th APRIL 2008 – 21 AUGUST 2008. (A member of pre opening team)
LOCATION: IRAQ
POSITION HELD: BUTCHER

GULF CATERING COMPANY
:- From 20th JAN ,2007, – 4th, MARCH 2008
LOCATION: IRAQ
POSITION HELD: SENIOR COOK

Duties: –
• Assisted and supported the executive chef in routine and specific tasks
• Ensured customers are served well-on-time and effectively
• Helped with the planning of menus and meals
• Maintained high food quality and presentation
• Supervised the preparation and service of food
• Rotated products to avoid spoilage
• Handled concerns in the kitchen
• Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
• Assisted to the sales and cuisine team
• Monitored food expenditure
• Performed product inventory
• Helped executive chef to pick and train kitchen personnel
• Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

HOTEL INTERNATIONAL TOWER
From 04,JAN 2004, – 06th FEB 2006
SALT LAKE ,ELECTRONICS COMPLEX,KOLKATA 91 POSITION HELD: KITCHEN TRAINEE

Professional and positive attitude.

Quick learner and planning with executing the skills and experience.
Capable and can work independently in urgency with positive actions.
Flexible in working hours and committed to excellence.
Committed to professional excellence, organized and flexible.
Ability to maintain a good working relationship with all co-workers
Main responsibilities of my job is to provide customer satisfaction and the highest level of
logistics support to the management and handle day-to-day operation activities by ensuring the
efficient and smooth running of the office.
Strong analytical ability with good practical judgment.

PERSONAL PARTICULARS
Date of Birth: – 29th may 1986
Gender: – Male
Marital Status: – Married
Nationality: – Indian
Languages Known: – English, Hindi, Bengali
Passport Details: – NO: M7056058
ISSUE: 21/06/2015
EXP: 20/06/2025

Hobbies: – Travelling, Meeting people and making friends, Sports Enthusiastic

I do hereby certify that the above entries made by me are true and correct in all respects. Thank you very much for the time taken to consider my Curriculum Vitae. If I do match your requirements from the above furnished information, I will be glad to be called upon for an interview a prior intimation.
Thanking you and looking forward for a favorable reply.

Date: Place: Signature [Richard Polash Roza

Management

Arabic, Bengali, English, Hindi