Summary
Overview
Work history
Education
Skills
Accomplishments
Interests
Additional Information
Languages
Timeline
Generic
ABDUL ABID

ABDUL ABID

ilford London,United

Summary

Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards. Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards. Experienced [Job Title] with strong abilities and experience in training employees, creating budget and managing inventory. Works hard to deliver quality meals with cost-friendly prices.

Overview

20
20
years of professional experience

Work history

Chef De Partie

The Delaunay
London, City of London
01.2023 - Current
  • Prepared, produced and packed food in tight timescales.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Maintained clean and tidy food preparation areas.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.

Chef de partie

ragdale spa & hall
Melton Mowbray, Leicestershire
04.2022 - 01.2023
  • Collaboration with CHEF DE CUISINE on inventory control, employee Responsible for menu planning
  • Responsible for preparation of duty roaster
  • Involved in the preparation and introduction of new dishes and meals from time to time
  • Supervise the general operation of the kitchen as well as the buffet presentation
  • Responsible for training and guiding junior kitchen staff as well as new employees
  • Create unique menu items plate presentation
  • Standardize innovative production recipes to maintain consistent cuisine and guest satisfaction
  • Participate in developing and implanting policies and procedures for smooth operation and food safety

chef de partie

Hotel Grand Hyatt Muscat
05.2017 - 03.2022
  • Taking care of all-day dining and responsible for all updates regarding operation
  • Keep eyes on the daily basis menu, numbers of covers, and revenue
  • Maintaining log reports every day regarding operation and keeping all information in that
  • Maintain HACCP records
  • Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
  • Build guest loyalty and develop professional relationships with regular guests
  • Continually improve product and obtain feedback from guests and patrons

Junior sous chef

Hotel Dusit Thani
11.2016 - 03.2017
  • Worked in banquette cold kitchen staff with motivated banquet staff
  • Culinary Knowledge-European, Mediterranean, Asian-Indian, and Thai, contemporary Fusion cuisines
  • Effective guest handling techniques
  • Excellent customer relations and situation handling skills
  • Dishes Cooked - Rib Eye steak, T-Bone steak, Eye fillet, Lambchop, Striploin, Scotch fillet, Lamb Shoulder, Braised lamb shoulder,slow-cooked beef brisket, Tomahawk, Red wine jus, pepper sauce, chicken and thyme gravy, Chilli garlic prawns, Herb's butter prawn, Chargrilled Broccolini, Sausages with colonel potato, Tooth fish, salmon, Barramundi, Lobster, Chicken spatch cock
  • Beef burger, chicken burger, fish burgers, Fish tempura, chicken nuggets, arancini, fritters
  • Pork belly, pork ribs
  • Prawn linguini, Mac & cheese, Gnocchi, Seafood Fettuccini.

Chef de partie

Hotel Grand Hyatt Muscat
10.2012 - 11.2016
  • I used to attend Chef meetings and always put words in that regarding operational issues, Event meetings, providing HACCP and kitchen techniques, and training to all kitchen staff
  • Maintain the food cost and keep records of wastage reports
  • Able to follow the FIFO method for stock management and maintaining all the standard procedures in keeping the Kitchen Clean and hygienic at the times of the day on-duty time
  • Recommend promotions, and transfers of staff to various outlets for Executive Chef approval
  • Monitor staff schedules for the assigned outlets
  • Cuisine - Continental, Salads, sandwiches, appetizers, coffee breaks, High-tea, Events appetizers, pate, terrine, Ballantine, Roland, charcuterie, antipasti, sushi, mousse, parfait, rillettes, brackets, canape, breakfast for all-day dining, Haccp, roaster, daily line up with junior staff, provide training, coasting, recipes, FIFOo, receiving records, suppliers records, maintain cleaning, coasting, recipe, FIFO, receiving records, suppliers records, maintain cleaning

Demi chef de partie

Hotel Jw Marriott Dubai UAE
05.2011 - 09.2012
  • Maintain receipts, Menu engineering, duty roaster, maintain food coast and provide skills training to kitchen staff
  • Assign specific duties to all employees, instruct them in their work, and communicate with the Executive Chef on all aspects of the kitchen management
  • Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently, and effectively to the judgment
  • Manage staff appraisal process
  • CusinCookek: Continental fooAsianin, middle eastern food, pate, terrain, canape, rolled, foie grass terrine, jellmousseuse, pate route, chicken liver parfait, sandwiches, salads, appetizers, cured fish, smoked fish, meatloaf, tart, poached fish, suckling fish, fishshofara, derby chicken, chicken and turkey ballotine, fish terrine, fish rocollardsccharcuterie brunch buffet, Salad dressings.

Demi chef de partie

Hotel Crowne Plaza Abu Dhabi UAE
10.2009 - 05.2011
  • I have joined as Demi chef de partie of the pre-opening property of Abu Dhabi
  • Coordinate all Restaurant / Banquet/food production and all specific duties to chefs and other staff under my supervision
  • Check all set-ups for restaurant and banquet functions
  • Responsible for the correct timing during service and that food served is always of the highest standards
  • Monitor and implement portion control established with the recipe cards and the butcher tests to minimize waste and spoilage
  • Check stores and refrigerators and oversee proper storage and recycling of leftovers
  • Cuisi : Continental, Middleeasternn food, Indian cuisine, Asiacuisinene

Hotel Shangri, Delhi
10.2008 - 09.2009
  • 48 hours a week)
  • Designation: commis
  • Guide employee orientation for new hires
  • Maintain proper controls over purchase orders and requisitions
  • Monitor monthly food inventory turnover and slow-moving items
  • Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
  • Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

Commis II

Hotel The Grand Inter-Continental Hotel
New Delhi
03.2007 - 03.2007
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure that delivered food items are of good quality and stored correctly
  • Contribute to controlling costs and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Was environmentally aware.

Galaxy Hotel
Gurgaon
04.2006 - 02.2007
  • Commis
  • Ensure all food preparation meets the hotel standards
  • Prepare and present high equal high-quality
  • Supervise the apprenticeship
  • Keep all working areas clean and tidy and ensure no cross-contamination
  • Prepare all mise-en-place for all relevant menus
  • Daily Ordering of products of my section through daily inventory lists.

Kitchen Apprentice

Hotel Intercontinental The Grand, Hotel Intercontinental
New Delhi
03.2003 - 03.2006
  • Completed my practical training in culinary arts from

Apprentice

04.2003 - 03.2006
  • Food Production
  • Completed theoretical transtheoretical, Veer Savarkar BTC Pusa New Delhi
  • Awarded 3 years National Apprentice Certificate in Food Production from Government of India, Ministry of labor and employment national counseling for vocational train

Education

10th -

Senior Secondary School
2002

12th -

senior secondary high school
new delhi
/2002 -

apprenticeship - Food Production

ITI, Veer Savarkar Basic Training Center pusa
new delhi
/2003 - /2006

Skills

  • My Key Work Skills/ Competencies
  • Meal preparation
  • Mastering Knife skills
  • Creating Recipes and costing skills
  • The discipline of Setting HACCP standards
  • Organization
  • Ability to Skilfully Multitask
  • Creativity
  • Time Management
  • Teamwork
  • Leadership Skills
  • Excellent knowledge of all sections
  • Ability to produce excellent high-quality food
  • Good oral communication
  • Team management skills
  • High level of attention to detail
  • Good level of numeracy

Accomplishments

  • Appreciation Letter Thai restaurant Blue Elephant from The Grand intercontinental hotel 2006 New Delhi India
  • Appreciation Letter CROWNE PALZAA AND STAYBRIDGE SUITES FOR OPENING TWO HOTEL Abu Dhabi UAE
  • Certificate of achievement food and safety training awarded 2010 Abu Dhabi UAE
  • Certificate of appreciation CROWNE PALZAA AND STAYBRIDGE SUITES 2010
  • Appreciation Letter for 1000 pax cricket outdoor catering 2011 Jw Marriott Dubai
  • Awarded for emirates culinary guild, 2012 tapas finger food and canapes
  • Certificate of recognition from grand Hyatt muscat won Oman today's restaurant award in 2012
  • Appreciation Letter from grand Hyatt 550 pax Christmas brunch & 450 new year eve 2014
  • Certificate of chaine des rotisseurs diner at grand hyatt muscat 2015
  • Certificate of recognition from grand Hyatt muscat ministry of awqaf and religious affairs 2015
  • Appreciation Letter gold Hyster from The Grand Hyatt, Muscat 2015 Invited by general manager Hotel
  • Certificate of recognition from grand Hyatt muscat national bank of an open tour golf course 2018
  • Grand Hyatt Muscat
  • Certificate of chaine des rotisseurs diner at grand hyatt muscat 2019.

Interests

Hobbies , cricket, chess, music, travel

Additional Information

  • .
  • Declaration: I have declared that the fact mentioned in this resume is true to the best of my knowledge and belief.

Languages

English
Fluent
Hindi
Native
Arabic
Beginner

Timeline

Chef De Partie

The Delaunay
01.2023 - Current

Chef de partie

ragdale spa & hall
04.2022 - 01.2023

chef de partie

Hotel Grand Hyatt Muscat
05.2017 - 03.2022

Junior sous chef

Hotel Dusit Thani
11.2016 - 03.2017

Chef de partie

Hotel Grand Hyatt Muscat
10.2012 - 11.2016

Demi chef de partie

Hotel Jw Marriott Dubai UAE
05.2011 - 09.2012

Demi chef de partie

Hotel Crowne Plaza Abu Dhabi UAE
10.2009 - 05.2011

Hotel Shangri, Delhi
10.2008 - 09.2009

Commis II

Hotel The Grand Inter-Continental Hotel
03.2007 - 03.2007

Galaxy Hotel
04.2006 - 02.2007

Apprentice

04.2003 - 03.2006

Kitchen Apprentice

Hotel Intercontinental The Grand, Hotel Intercontinental
03.2003 - 03.2006

10th -

Senior Secondary School

12th -

senior secondary high school
/2002 -

apprenticeship - Food Production

ITI, Veer Savarkar Basic Training Center pusa
/2003 - /2006

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ABDUL ABID