Abdul Jabbar Ahamed
Ilford,United Kingdom
Summary
Culinary professional with extensive experience in culinary arts and garnishing, recognized for exceptional knife skills and ability to thrive under pressure. Proven multi-tasker with a strong focus on team motivation and meticulous attention to detail. Committed to health and safety compliance, with a solid track record in precise weighing and measuring. Aiming to apply skills in a fast-paced kitchen environment to drive culinary excellence.
Overview
23
23
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Sous chef
Saffron street
London, UK
06.2021 - 01.2026
- Maintained high standards of food preparation by following recipes accurately.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Ensured proper storage of raw materials adhering to health standards.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Assisted head chef in menu development, resulting in innovative dining experiences.
Head Chef
Pudding & Mink Hospitality Services
07.2019 - 04.2020
- Ensuring guest experience as per brand pillars
- Ensuring 100% hygiene in the food and kitchen
- Ensuring the training of kitchen staff
- Incharge of procurement and choosing right vendors
- Incharge of quality control and presentation of all dishes served to guests
- Incharge of creating seasonal menus
- (An exclusive members only luxurious club for pioneers and free thinkers)
Chef Supervisor
The Song of India pte ltd Singapore
01.2011 - 01.2019
- Responsibilities includes overseeing complete preparation in kitchen
- Assisting in developing regular and seasonal menus
- Managing food cost at standard level and within the allowance given by the company
- Training new staffs and motivating them to meet the high standards
- Upgrading the buffet standard to one of the best in town
- To ensure the food is prepared the way guest wants and not the way chef wants
- (Modern Indian Cuisine, Michelin star Restaurant)
Chef de Partie
Hotel Ramee Guestline Juhu Mumbai India
Mumbai
09.2009 - 08.2010
- Worked as dynamic and self-motivated chef
- Assisted Sous chef and Executive chef in preparation of new menu items
- Maintained record of prepared food and manage inventory
- Working with the management and setting daily production level and weekly production level for the curry and tandoor section
- (Four Star Hotel)
Chef de Partie
Hotel Grand Hyatt Doha Qatar
Doha
03.2009 - 08.2009
- Take charge in the absence of the Sous Chef
- Work unsupervised to establishment standard
- Order food items when required
- Communicate with and support peers
- Train new staff
- Maximize quality whilst containing food and labor cost
- (5 Star Luxury Hotel)
Chef de Partie
Balle Balle Fine Dining Indian Cuisine Mumbai
Mumbai
03.2006 - 01.2009
- Maintaining high standards
- Working effectively as part of the kitchen brigade
- Working on different sections of the kitchen as required
- Adhering to health and safety regulations.
Commi Chef
The Chatsworth Hotel Hastings
Hastings
11.2004 - 10.2005
- Assist in the preparation of recipes for cold and hot menu items.
- Monitor stock inventory level and advise supervisor of low inventory items; assist in ordering and receiving stock inventory.
- Supervise the kitchen staff in their duties in the absence of chef incharge
- Maintain the general cleanliness of the kitchen and work area.
- (United Kingdom)
Demi Chef de partie
Kabira Country Club Uganda
06.2003 - 08.2004
- Produce stipulated items relating to the menu to establishment standards to satisfy customer expectations.
- Incharge of Indian and tandoor cuisine
- Communicate with and support peers.
- (Luxury Club in Africa)
- Primary Function:
- Duties and Responsibilities:
Education
National apprentice Certificate - Trade Food production
National council for vocational training
09.1999 - 08.2002
S.S.C (Secondary School Certificate) -
Maharashtra Board
03.1997 - 03.1998
Certificate course -
Institute of Hotel management catering technology and applied nutrition Dadar Mumbai
Mumbai, India 10.2002 - 10.2002
IELTS FOR UKVI - undefined
Skills
- Culinary expertise
- Garnishing knowledge
- High-Pressure resilience
- Knife proficiency
- Multi-tasking abilities
- Team motivation
- Attention to detail
- Weighing and measuring
- Health and safety compliance
Certification
- Health & safety fire warden Training
- Food and Beverage safety and hygiene procedure
- The World Gourmet Summit at The Song Of India Singapore Certificate of appreciation by Chef Sanjeev Kapoor
- The Epicurean delight during The World gourmet Summit Certificate of appreciation by chef Vikas Khanna
Cuisine Knowledge
Indian
Indo-Chinese
western
Arabic
Asian
DECLARATION
I hereby declare that the all the information furnished herein are true and correct to the best of my knowledge and belief. Place : Ilford East London Thanking you yours truly Ahamed Abdul Jabbar
Timeline
Sous chef
Saffron street
06.2021 - 01.2026
Head Chef
Pudding & Mink Hospitality Services
07.2019 - 04.2020
Chef Supervisor
The Song of India pte ltd Singapore
01.2011 - 01.2019
Chef de Partie
Hotel Ramee Guestline Juhu Mumbai India
09.2009 - 08.2010
Chef de Partie
Hotel Grand Hyatt Doha Qatar
03.2009 - 08.2009
Chef de Partie
Balle Balle Fine Dining Indian Cuisine Mumbai
03.2006 - 01.2009
Commi Chef
The Chatsworth Hotel Hastings
11.2004 - 10.2005
Demi Chef de partie
Kabira Country Club Uganda
06.2003 - 08.2004
Certificate course -
Institute of Hotel management catering technology and applied nutrition Dadar Mumbai
10.2002 - 10.2002
National apprentice Certificate - Trade Food production
National council for vocational training
09.1999 - 08.2002
S.S.C (Secondary School Certificate) -
Maharashtra Board
03.1997 - 03.1998