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Work Experience: Executive Chef

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29 views2 pages

Work Experience: Executive Chef

Uploaded by

husainsheeraj07
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Sheeraj Husain

Date of birth: 11/12/1987 Nationality: Indian Gender Male (+91) 8604289775


[email protected]
Mohalla Bijlipura , 242001, Shahjhanpur, India

WORK EXPERIENCE
16/10/2023 – Till Date – Lucknow - India
EXECUTIVE CHEF – Tickled Pink ( MULTI CUISINE RESTAURANT)
Oversees back-of-house oprations.
Hires, trains and manages kitchen staff.
Sets the staffing schedule.
Makes sure the kitchen staff follows all food safety laws.
Develops recipes and menus.
Handles and resolves customer complaints.
Helps with financial planning and budgeting.

19/09/2021 – 15/10/2023 – Kanpur - India


UNIT HEAD CHEF - BIG SPOON ( A MODERN EUROPIAN RESTAURANT)

Manage kitchen staff and coordinate food


orders Supervise food prep and cooking
Check food plating and temperature
Establish portion sizes
Schedule kitchen staff shifts
Price menu items in collaboration with the Restaurant Manager
Order food supplies and kitchen equipment, as needed
Train kitchen staff on prep work and food plating techniques
Store food products in compliance with safety practices (e.g. in refrigerators)
Keep weekly and monthly cost reports
Maintain sanitation and safety standards in the kitchen area

30/10/2016 – 20/03/2021 – Muscat, Oman


CHEF DE PARTIE – HEALTHY KITCHEN ( A DITE FOOD RESTAURANT)

Preparing, cooking and presenting high quality dishes within the speciality section
Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
Preparing meat and fish
Assisting with the management of health and safety
Assisting with the management of food hygiene
practices Managing and training any Commis Chefs
Monitoring portion and waste control
Overseeing the maintenance of kitchen and food safety standards

02/01/2016 – 12/10/2016 – Kanpur, India


CHEF DE PARTIE – URBAN CRAVE (A MORDEN INDIANA BISTRO)

Saucier Chef, giving instructions to and manage the kitchen apprentices, Disseminating information and in a way that
can be understood and used by others and preparing ala-carte and daily menu mis-place.
Documentation of the HACCP list for all store rooms and observing the HACCP bases for all relevant areas.

15/06/2013 – 14/12/2014 – Kanpur, India


SENIOR DEMI CHEF DE PARTIE – VARANDA/ CARNIVAL ( CONTINENTAL/ITALIAN RESTAURANT)
Check all prepared mis-en-place, food stocks including dry stores and inform head Chef of any shortages.
Control wastage and prevent pilferage from refrigerators and storeroom, maintaining co rrect stock rotation and stock
levels.
Ensure that the agreed standards of food preparation and service are adhered to at all times.
Maintaining hygiene and cleanliness in the kitchen Control the food cost by reviewing requisitions and minimize
wastage
Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality
requirements at all times
04/06/2011 – 03/12/2013 – Kanpur (U.P.), India

DEMI CHEF DE PARTIE – HOTEL LANDMARK ( CONTINENTAL/ ITALIAN DEPARTMENT)

Check all prepared mis-en-place, food stocks including dry stores and inform Sous Chef of any shortages.
Control wastage and prevent pilferage from refrigerators and storeroom, maintaining correct stock rotation and stock
levels.
Ensure that the agreed standards of food preparation and service are adhered to at all times.
Aware of the required food cost percentage and to run the section within these guidelines at all times

01/01/2009 – 30/06/2010 – Lucknow (U.P.), India


COMMIS ( II ) – HOTEL ARIF COASTAL ( CONTINENTAL/ ITALIAN DEPARTMENT)

◦ Assisting in the food preparation process


◦ Cooking and preparing elements of high quality dishes
◦ Preparing vegetables, meats and fish
◦ Assisting other Chefs
◦ Helping with deliveries and restocking
◦ Assisting with stock rotation Cleaning stations
◦ Contributing to maintaining kitchen and food safety standards.

01/03/2008 – 30/11/2008 – Lucknow (U.P.), India


RANGE CHEF – BARBECUE NATIONS ( MEDITERRANEAN/ CONTINENTAL DEPARTMENT)

As an French/ Mediterranean Cuisine Chef you will be lead chef in command on French/ Mediterranean Cuisine for
Treetops Restaurant and will report directly to the Executive Chef. As such you must be intimately familiar with all the
activities involved in French/ Mediterranean Cuisine kitchen operations and be prepared to step in and cover all
eventualities if called upon. You will need to be able to prepare and cook authentic French/ Mediterranean
Cuisine dishes.

EDUCATION AND TRAINING


2006 – 2007 – Aligarh University Polytechnic Campus, Aligarh, India
DIPLOMA FOOD PRODUCTIONS (PUSA) – Food Crafts Institute

01/06/2007 – 30/11/2007 – civil lines, Jalandhar


INDUSTRIAL TRAINING – Hotel Kamal Place( Indian food department)

2012 – Kanpur, India


BACHELOR OF ART – Kanpur University

www.kanpuruniversity.org

LANGUAGE SKILLS
Mother tongue(s): HINDI

Other language(s):

UNDERSTANDING SPEAKING WRITING


Listening Reading Spoken production Spoken interaction

ENGLISH A2 A2 A1 A2 A2

Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient user

DIGITAL SKILLS
CCC

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