Experience

Anjuman-I-Islam's IHMCT Official

• India
• Education
• 1 - 100 Employee

• Head of Department

  • Jul 2007 - Present

  • Created recipes in union with portioning, cooking and waste control guidelines.• Verified proper portion sizes and consistently attained high food quality standards.• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating.• Maintained updated knowledge of local competition and restaurant industry trends.• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Show less

• Sr. Lecturer Food Production

  • Jul 2009 - Jun 2015

• Lecturer Food Production

  • Jul 2007 - Jun 2009



Kohinoor College of Hotel Management

• Mumbai, Maharashtra, India

• Head of Department – Food Production

  • Jan 2005 - Jul 2007

  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering. • Ensured all staff understood the expectations and parameters of kitchen goals and daily kitchen work. • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. • Prepared culinary and hospitality students to be profitable, effective foodservice leaders and entrepreneurs. • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering. • Ensured all staff understood the expectations and parameters of kitchen goals and daily kitchen work. • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. • Prepared culinary and hospitality students to be profitable, effective foodservice leaders and entrepreneurs.



KAPOL Vidyanidhi Trusts Kopal Vidyanidhi College of Hotel Management

• Mumbai, Maharashtra, India

• Lecturer – Food Production

  • Jul 2004 - Dec 2004

  • Manage the Elementary college office administrative functions, scheduling of classes and timetables. • Responsible for organizing and implementing all Elementary college events. • Demonstrated ability to work with all levels of employees and students. • Proven ability to diffuse highly charged situations. • Managed classrooms consisting of 60 to 70 students, discipline, and scheduling and after-school activities. • Teacher, mentor, friend and confident counseling assistance to students. • Responsible as part of a committee for arranging all college events and functions. Show less



Eih (East India Hotels) Limited, Oberoi Flight Services, Nd.

• India
• Consumer Services
• 1 - 100 Employee

• Demi Chef De Partie

  • Mar 2004 - Jul 2004

  • Maintaining quality and quantity standards. • Maintaining hygiene standards. • Indenting and store keeping. • Acting between the liaisons. • Presentation of food on plate and platters. • Maintaining quality and quantity standards. • Maintaining hygiene standards. • Indenting and store keeping. • Acting between the liaisons. • Presentation of food on plate and platters.



Kuwait Aviation Services Company - KASCO

• Kuwait
• Airlines and Aviation
• 100 - 200 Employee

• Demi Chef De Partie

  • Jan 2001 - Dec 2003

  • Maintaining quality and quantity standards. • Maintaining hygiene standards. • Indenting and store keeping. • Assigning job task and job duties. • Acting between the liaisons. • Presentation of food on plate and platters. • Maintaining quality and quantity standards. • Maintaining hygiene standards. • Indenting and store keeping. • Assigning job task and job duties. • Acting between the liaisons. • Presentation of food on plate and platters.