Overview
Work history
Work availability
Skills
Timeline
Md Ehtasham

Md Ehtasham

Chef
Farnborough,Hampshire
The supernatural is the natural not yet explained.
Elbert Hubbard

Overview

6
6
years of professional experience

Work history

Chef

Tattva Indian Kitchen
Farnborough, Hampshire
08.2023 - Current
  • Curated seasonal menus to promote new business and encourage use of local vendors.
  • Monitored line work processes to ensure consistency in quality, quantity and presentation.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
  • Leveraged strategic networking to create new business opportunities.

Chef de partie

The Westin Hyderabad Mindspace
Hyderabad, India
04.2022 - 04.2023
  • Administrative activities at KANGAN (Indian Speciality Restaurant)
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Monitored line production to achieve consistent quality.
  • Supervised and trained junior chefs cook assigned dishes.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Aided management to practice food hygiene standards.

Demi chef de partie

ITC Kohenur
Hyderabad, India
01.2020 - 04.2022
  • Supervisory activities at Dum Pukht - The Grand Cuisine of India.
  • Monitored equipment operation and controlled settings to steam, roast and grill food.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Collaborated with head chef to create innovative, seasonal menus for special events.

Hotel Operational Trainee

ITC Kohenur
Hyderabad, Telangana
Jul 2018 - Dec 2019
  • Trained at Dum Pukht - The Grand Cuisine of India.
  • Worked in all the areas of the restaurant under the supervision of senior chefs.
  • Assisted in prep work.
  • Maintained detailed log.
  • Maintained high level of quality and safety within high pressure environment.

Work availability

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Skills

Diligent Chef with winsome experience in Indian Cuisine and strong knowledge of Food Safety Consistently maintained well-stocked, organized clean kitchen to maximize productivity Dedicated team player with punctual nature and open communication style dedicated to meet every preparation and service need

Timeline

Chef - Tattva Indian Kitchen
08.2023 - Current
Chef de partie - The Westin Hyderabad Mindspace
04.2022 - 04.2023
Demi chef de partie - ITC Kohenur
01.2020 - 04.2022
Hotel Operational Trainee - ITC Kohenur
Jul 2018 - Dec 2019

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Md EhtashamChef