MBFAROOQUI
MULTI CUISINE CHEF
COSTA
Summary of Career
1. JUNIOR SOUS CHEF , WORKING WITH HOLLAND AMERICA CRUISE LINE USA
2. Presently I am working in HOLLAND AMERICA CRUISE as a Junior sous chef from 5 Dec 2016 to till date. My ship sailing between in Spain to Norway & USA Looking after the entire Banquet Kitchen also I worked in room service kitchen and All Day Dinning .Breakfast lunch dinner Buffet and Ala carte restaurant .our restaurant have a 1200 covers biggest restaurant on my cruise I have a good knowledge of Multinational cuisine like French, Italian, Indian & Arabic cuisine There is a 1950 room 35 villa
3. Submit timely reports and prepare presentations/proposals as assigned.
4. Assist colleagues whenever necessary.
5. Handling external or internal communication or management systems.
6. Maintaining a clean and enjoyable working environment.
7. Management of office equipment.
8. Keep stock of office supplies and place orders when necessary.
9. Supervising administrative staff and dividing responsibilities to ensure performance.
10. Coordinating office activities and operations to secure efficiency and compliance to company policies
Experience as CHEF DE PARTIES
Jumeira International
25 November 2016
05 December 2016
JUMEIRAH GROUP OF HOTEL DUBAI
I worked in JUMEIRAH ZABEEL SARAY HOTEL DUBAI as a Chef De Parties from 28 Nov 2014 to 4 Dec 2016
Looking after the entire All day dinning kitchen (coffee shop )our restaurant have a 480 covers biggest restaurant in Dubai I have a good knowledge of multinational cuisine There is a 448 room .38 villas & 11 outlet restaurant .each restaurant have a something 140 cover. 8 banquet hall & a lawn with capacity of 5000 packs
I am responsible for Demi chef de parties commi 1.commi 2.commi 3.and apprentice and trainee my team size is 13 chef I have to train them and be focus on they have to fellow company standard I am reporting to executive chef
• To maintain good working relationships with colleagues and all other departments
•Assumes responsibility for increasing departmental sales and profit
• Strong leadership and organization skills with a “hands on approach”
• Handling of the fully implemented HACCP guidelines as well as general health and safety in the workplace
• To maintain the highest food safety and hygiene standards in all preparation, storage, washing and distribution areas. And to confirm to HACCP standards at all time
Bachelor 01 September 2010
BSC HOTEL MANAGEMENT AND TOURISM