Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Interests
Timeline
Sheikh Seraj

Sheikh Seraj

Dynamic Professional With More Than Years Of Extensive Experience In Food And Beverage Operations, Kitchen Management , Client Servicing, Restaurant And Hotel Operations, Team Management In The Hospitality Industry. ➢ Skill In Designing Special Menus With Good Practical Knowledge Of Extensive Culinary Creativity And Experience In Creating Recipes And Handling Preparation Of Elaborate Meals. Specialized In Fine Dining, Handling Buffets, Banquets Operations. Proven Ability Of Delivering Value-added Customer Service And Achieving Customer Delight By Providing Customized Products As Per Requirements, Guidelines And Standard Operating Procedure. ➢ Recognized As A Chef Of Global Understanding Of Food Trends With Proficiency In Experimenting With New Combinations Of Foods, Cuisines And Recipes To Bring Out More Innovating Cooking Skills. ➢ Excellent Communications, Interpersonal And Man Management Skills With The Ability To Work In A Multicultural Environment Comprising Of Different Nationalities And Cultures.
United Arab Emirates ,Dubai

Summary

Seasoned Sous Chef specializing in Type cuisine. Successful Number year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10 year background in high-end restaurant industry.

Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in with skills in concept development and high-quality restaurant operation.

Adaptable and enterprising senior chef de partie with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Gifted Senior chef de partie with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.

Enthusiastic eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.

Enthusiastic international cuisine eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.

Self-motivated senior chef partie with 10 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in all the international cuisines. Master in Skill and Technique.

Professional Chef adept at expertly managing and guiding team of kitchen personnel in production of cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.

Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. Number-year background in high-end restaurant industry.

Reliable employee seeking Job Title position. Offering excellent communication and good judgment.

Enthusiastic Job Title eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of Task and training in Skill. Motivated to learn, grow and excel in Industry.

Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals.

Experienced Job Title with over Number years of experience in Industry. Excellent reputation for resolving problems and improving customer satisfaction.

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

23
23
years of professional experience
25
25
years of post-secondary education
14
14
Certifications
5
5
Languages

Work History

Senior Chef De Partie

Zaabeel Palace Hospitality (HH Sheikh Mohamme)
United Arab Emirates , Dubai
08.2011 - Current
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Reduced food costs Number% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Managed Number culinary personnel in service to Number-customer base.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Introduced new market items and spearheaded production of highly popular Sunday brunch.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw kitchen operations for Type and Type locations.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Disciplined and dedicated to meeting high-quality standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Chef De Partie

Hotel Imperial
Bangalore , Karnataka
09.2009 - 06.2011
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Worked closely with head chef to create banquet menu for Number wedding guests.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Cooked memorable dishes that brought new customers into establishment.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Rotated stock to use items before expiration date.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Sanitized all counters properly to prevent food-borne illness.
  • Complied with portion and serving sizes as per restaurant standards.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Operated all kitchen equipment safely to prevent injuries.
  • Supervised and enhanced work of Number-person team producing more than Number plates per day.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prepared items for roasting, sautéing, frying and baking.

Demi Chef De Partie

Nam-hai Resort In GHM HOTEL
Vietnam
12.2006 - 01.2009
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Acted as head chef when required to maintain continuity of service and quality.

Demi Chef De Partie

Tamarind (multi Cuisine Family Restaurant)
Bangalore , Karnataka
10.2004 - 11.2005
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Acted as head chef when required to maintain continuity of service and quality.

Commi 1

Imperial (A Unit Of Hotel Imperial)
Bangalore , Karnataka
05.2003 - 01.2004
  • Maintained well-organized mise en place to keep work consistent.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Prepped daily menu items to quickly deliver upon request.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Ordered new ingredients and supplies to meet expected needs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Monitored recipe portioning to control food costs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Rotated through all prep stations to learn different techniques.
  • Placed orders to restock items before supplies ran out.

Canopy (fine Dining Restaurant)

Commi 1
Bangalore , Karnataka
01.2002 - 03.2003
  • Maintained excellent attendance record, consistently arriving to work on time.
  • Delivered services to customer locations within specific timeframes.
  • Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
  • Worked with customers to understand needs and provide excellent service.
  • Led projects and analyzed data to identify opportunities for improvement.
  • Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
  • Adhered to social distancing protocols and wore mask or face shield.
  • Improved operations through consistent hard work and dedication.
  • Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
  • Successfully maintained clean, valid driver's license and access to reliable transportation.
  • Monitored company inventory to keep stock levels and databases updated.
  • Prepared variety of different written communications, reports and documents.
  • Onboarded new temps by entering employee information into systems.
  • Handled Number calls per day to address customer inquiries and concerns.
  • Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
  • Created plans and communicated deadlines to complete projects on time.
  • Exceeded goals through effective task prioritization and great work ethic.
  • Developed and maintained courteous and effective working relationships.

Commis Chef (2)

Bangalore Golf Club
Bangalore , Karnataka
03.2000 - 06.2001
  • Collaborated with team members to achieve target results.
  • Developed team communications and information for meetings.
  • Resolved problems, improved operations and provided exceptional service.
  • Successfully maintained clean, valid driver's license and access to reliable transportation.
  • Actively listened to customers' requests, confirming full understanding before addressing concerns.
  • Led projects and analyzed data to identify opportunities for improvement.
  • Received and processed stock into inventory management system.
  • Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Increased customer satisfaction by resolving issues.
  • Onboarded new temps by entering employee information into systems.
  • Prepared variety of different written communications, reports and documents.
  • Identified issues, analyzed information and provided solutions to problems.
  • Learned new skills and applied to daily tasks to improve efficiency and productivity.
  • Improved operations through consistent hard work and dedication.
  • Handled Number calls per day to address customer inquiries and concerns.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Delivered services to customer locations within specific timeframes.
  • Worked with customers to understand needs and provide excellent service.
  • Managed team of employees, overseeing hiring, training and professional growth of employees.
  • Proved successful working within tight deadlines and fast-paced atmosphere.

Commis Chef

Brigade Garden
Bangalore , Karnataka
07.1997 - 03.2000
  • Maintained well-organized mise en place to keep work consistent.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Cooked memorable dishes that brought new customers into establishment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Placed orders to restock items before supplies ran out.
  • Cleaned kitchen counters, refrigerators and freezers.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored recipe portioning to control food costs.
  • Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
  • Ordered new ingredients and supplies to meet expected needs.
  • Rotated through all prep stations to learn different techniques.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Prepped daily menu items to quickly deliver upon request.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Collaborated with staff members to create meals for large banquets.

Trainee Chef

Hotel High Gates
Bangalore , Karnataka
06.1996 - 06.1997
  • Cleaned kitchen counters, refrigerators and freezers.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Checked expiration dates, rotated food and removed any items that were no longer usable.
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Read through recipes and set up ingredients for Type chef.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Oversaw kitchen operations for Type and Type locations.
  • Reduced food costs Number% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Disciplined and dedicated to meeting high-quality standards.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Managed Number culinary personnel in service to Number-customer base.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Introduced new market items and spearheaded production of highly popular Sunday brunch.
  • Offered friendly and efficient service to customers, handled challenging situations with ease.
  • Learned new skills and applied to daily tasks to improve efficiency and productivity.
  • Maintained excellent attendance record, consistently arriving to work on time.

Education

1st Pre University College - Political Science

Katabani High School , West Bengal
05.1997 - Current

Skills

    Recipes and menu planning

undefined

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Certification

Rouxbe online culinary school level 1

Interests

To join a global brand that will assist me to grow in my career on a personal and professional front To develop and motivate a team of associates to deliver personalized service and unique touch points that will translate into higher returns for the business

Timeline

Certificate of appreciation Zaabeel palace

10-2019

Certificate of appreciation Zaabeel palace hospitality

06-2019

Basic food hygiene course

03-2019

Rouxbe online culinary school level 2

09-2018

Rouxbe online culinary school level 2

06-2018

Food allergens course -module 1 facts about food allergies

02-2018

Food allergens course -module 2 -what to do when a guest has a stated allergy

02-2018

Food allergens course-module 3-preparing and serving an allergens-free meal

02-2018

Food allergens course-module 4 -handling an allergic reaction

02-2018

Rouxbe online culinary school level 1

07-2017

Rouxbe online culinary school level 1

04-2017

Fire education fire training course

08-2014

Dubai world hospitality championship 2013

11-2013

United Arab Emirates Dubai civil defence

03-2012
Senior Chef De Partie - Zaabeel Palace Hospitality (HH Sheikh Mohamme)
08.2011 - Current
Chef De Partie - Hotel Imperial
09.2009 - 06.2011
Demi Chef De Partie - Nam-hai Resort In GHM HOTEL
12.2006 - 01.2009
Demi Chef De Partie - Tamarind (multi Cuisine Family Restaurant)
10.2004 - 11.2005
Commi 1 - Imperial (A Unit Of Hotel Imperial)
05.2003 - 01.2004
Canopy (fine Dining Restaurant) - Commi 1
01.2002 - 03.2003
Commis Chef (2) - Bangalore Golf Club
03.2000 - 06.2001
Commis Chef - Brigade Garden
07.1997 - 03.2000
Katabani High School - 1st Pre University College , Political Science
05.1997 - Current
Trainee Chef - Hotel High Gates
06.1996 - 06.1997

Similar Profiles

  • YUVARAJ ELUMALAI

    YUVARAJ ELUMALAIYUVARAJ ELUMALAI

    Operation Maintenance Engineer at ZAABEEL PALACEOperation Maintenance Engineer at ZAABEEL PALACE

  • Ramil Lorenzo

    Ramil LorenzoRamil Lorenzo

    General Cleaner at Zaabeel Palace /royal FamilyGeneral Cleaner at Zaabeel Palace /royal Family

  • Merlin John

    Merlin JohnMerlin John

    Housekeeping Room Attendant at Premium United Hospitality, Presidential PalaceHousekeeping Room Attendant at Premium United Hospitality, Presidential Palace

  • AASHRITH S

    AASHRITH SAASHRITH S

    Real Estate Sales Agent at AnarockReal Estate Sales Agent at Anarock

  • Fares Alameddine

    Fares AlameddineFares Alameddine

    Sales Manager Distribution & Industrial, ME at AB Mauri Middle East FZESales Manager Distribution & Industrial, ME at AB Mauri Middle East FZE

CREATE PROFILE
Sheikh SerajDynamic Professional With More Than Years Of Extensive Experience In Food And Beverage Operations, Kitchen Management , Client Servicing, Restaurant And Hotel Operations, Team Management In The Hospitality Industry. ➢ Skill In Designing Special Menus With Good Practical Knowledge Of Extensive Culinary Creativity And Experience In Creating Recipes And Handling Preparation Of Elaborate Meals. Specialized In Fine Dining, Handling Buffets, Banquets Operations. Proven Ability Of Delivering Value-added Customer Service And Achieving Customer Delight By Providing Customized Products As Per Requirements, Guidelines And Standard Operating Procedure. ➢ Recognized As A Chef Of Global Understanding Of Food Trends With Proficiency In Experimenting With New Combinations Of Foods, Cuisines And Recipes To Bring Out More Innovating Cooking Skills. ➢ Excellent Communications, Interpersonal And Man Management Skills With The Ability To Work In A Multicultural Environment Comprising Of Different Nationalities And Cultures.