Muhammedhidayathulla Abdullatheef
Eden Garden Multi cusine Restaurant , Executive Sous Chef
Job Type
On the job
Location
India, Alappuzha
Personal Advantage
I am Muhammedhidayathulla from India. I have 15 years experience in different capacities such as chef Cdp sous chef Executive Sous Chef etc.i have complete in Hotel management Diploma and computer skills hardware and tally .I have 6 members in my family.
Job Preference
No Preference yet
Experience
Executive Sous Chef
2020-04 - 2022-09
Eden Garden Multi cusine Restaurant Director
Content
Kitchen management and reporting; of all restaurants as specified by senior management.
Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.
Ensure each dish that goes out of the department kitchen is of highest standard and quality.
Create, innovate and introduce new menus.
Standardize recipes and initiate and sustain research in the F&B industry.
Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
Develop all necessary manuals in liaison with the operations team
Be responsible for vendor development, equipment sourcing and raw materials finalization.
Augment production capacity when required and maintain quality controls consistently.
Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen's operations.
Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and maintain food cost at a minimum.
Train and develop F&B production staff).
Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
Should be able to motivate and lead the team from the fore-front.
Take up any related responsibilities handed over to you; by the management
Executive Sous Chef
2020-04 - 2022-09
Eden Garden Multi cusine Restaurant Director
Content
Kitchen management and reporting; of all restaurants as specified by senior management.
Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.
Ensure each dish that goes out of the department kitchen is of highest standard and quality.
Create, innovate and introduce new menus.
Standardize recipes and initiate and sustain research in the F&B industry.
Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
Develop all necessary manuals in liaison with the operations team
Be responsible for vendor development, equipment sourcing and raw materials finalization.
Augment production capacity when required and maintain quality controls consistently.
Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen's operations.
Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and maintain food cost at a minimum.
Train and develop F&B production staff).
Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
Should be able to motivate and lead the team from the fore-front.
Take up any related responsibilities handed over to you; by the management
Education
Harada ware Diploma and computer Tally · Professional
2005-06-01 - 2007-09-25
Saksharda mission
Diploma in Hotel management &Nutrition · Professional
2008-11-30 - 2009-09-25
Open University
