Mohamed Ali
Commis II
Al Fujairah City
Summary
Enthusiastic and dedicated aspiring cook with a passion for culinary arts and a commitment to excellence. I am eager to apply my foundational cooking skills and creativity in a dynamic kitchen environment. Seeking an opportunity to learn from experienced chefs while contributing to the team's success and enhancing the dining experience for customers.
Overview
7
7
years of professional experience
2
2
Languages
Work History
Commis II (Hot Kitchen, Butchery and Pastry)
Naama Beach Villa And Spa
03.2025 - Current
- Incharge of Daily Mise en place, Cooking and plating dishes.
- Butchering Beef tenderloin, Striploin, Ribeye, Whole tuna, Whole fish.
- Assisting in pastry due to staff shortage for 2 months.
Commis III (Hot Kitchen)
Oblu Nature Helengeli (Atmosphere Group) Maldives
06.2024 - 02.2025
- Completed L2 food handler Training.
- Incharge of daily mise en place for 350-400 guests for the asian and western sections.
- Butchering average of 150kg daily Whole yellowfin tuna and reef fish( trevally, rainbow runner, snapper, etc)
Intern Kitchen Department
Ozen Life Madhoo (Atmosphere Group) Maldives
09.2023 - 05.2024
- Worked in the cold kitchen, hot kitchen and pastry department.
- Basic hygiene standards, knife skills and garnishing
- Involved in mise en place for hot kitchen and cold kitchen
- Basic bread making, pastry garnishing and Chocolate making.
Trainee Cook
Velana Beach Hotel Maafushi, Maldives
01.2022 - 04.2023
- Assisted chefs in food preparation, including chopping vegetables, marinating meats, and assembling dishes.
- Worked on the line during service from cooking all the way to the garnish.
Management Trainee (F&B Operations)
ISSO Restaurants, Kollupitiya, SL
08.2018 - 01.2019
- Assisted in day-to-day operations of the restaurant, including taking orders, serving food, and managing inventory.
Education
Bachelor - Hospitality and Tourism Management
Management and Science University Malaysia
02.2020
HND - Hospitality and Tourism Management
Management and Science University Malaysia
01.2019
Skills
- Knife skills and cooking methods
- Knowledge of food handling standards
- Detail-oriented in food quality
- Cleanliness and sanitation
- Pastry skills
- Butchery skills
- Time management abilities
- Problem-solving aptitude
References
- Prabath Mamgai, CDP Cold kitchen, +918800736433, Ozen Life Madhoo
- Nimal Priyasiri, Sous Chef, +94704488922, OBLU Nature Helengeli
- Dayu Athalia, CDC, dayu.athalia26@gmail.com, +971502963106, Naama beach Villa and Spa
Timeline
Commis II (Hot Kitchen, Butchery and Pastry)
Naama Beach Villa And Spa
03.2025 - Current
Commis III (Hot Kitchen)
Oblu Nature Helengeli (Atmosphere Group) Maldives
06.2024 - 02.2025
Intern Kitchen Department
Ozen Life Madhoo (Atmosphere Group) Maldives
09.2023 - 05.2024
Trainee Cook
Velana Beach Hotel Maafushi, Maldives
01.2022 - 04.2023
Management Trainee (F&B Operations)
ISSO Restaurants, Kollupitiya, SL
08.2018 - 01.2019
HND - Hospitality and Tourism Management
Management and Science University Malaysia
Bachelor - Hospitality and Tourism Management
Management and Science University Malaysia