Mohd Arfad
Junior sous chef
Grand Rapids,MI
Summary
To provide culinary skills in efficient management of kitchen, banqueting and special events, as a Commis
Industrious and proactive Chef with 4 years of experience in the Hospitality industry. Experienced in handling and organizing various events such as banquets and bulk cooking. Skilled in preparing Western cuisine (Hot And Cold), Indo Fusion and delicious Indian foods. Good knowledge of food storage and safety procedures according to HACCP guidelines. Ability to maintain a calm demeanor under pressure, and interact with guests and fellow staff in a professional manner. Demonstrated competencies in creating new menus, training staff on wastage control and hygiene/safety standards. Conversant with Microsoft Office and MS Windows (XP, 2000, NT) software.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
616 kabob stop
Grand Rapids, MI
08.2023 - Current
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Plated dishes according to established specifications for presentation purposes.
- Supervised team members during meal services ensuring orders are accurate and delivered timely.
- Assisted in developing recipes for special events or catering functions.
- Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
- Evaluated performance levels of team members providing feedback where needed.
- Checked food portioning for optimal presentation and cost control.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Created new menu items and interesting plating designs.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Devised special menus and food services for events at restaurant and customer locations.
- Devised creative food and wine pairings to drive successful cross-marketing strategy.
- Trained kitchen workers on culinary techniques.
Junior Sous Chef
Curry Leaf Restaurant
Grand Rapids, MI
04.2023 - 08.2023
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Maintained a clean work area to ensure compliance with health regulations.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Developed menus that were creative while still being cost effective.
- Created new dishes by combining ingredients in accordance with customer preferences.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
- Plated dishes according to established specifications for presentation purposes.
Chef de Partie
Broomie’s Cafe
Faridabad, IN
01.2020 - 01.2022
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Organized the daily mise en place in order to prepare meals efficiently.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Assistant Cook
CCL
Miami, FL
11.2018 - 11.2019
- Prepared and cooked meals according to recipes, standards, and dietary guidelines.
- Cleaned work areas, equipment, utensils, dishes, and silverware.
- Assisted with food preparation tasks such as chopping vegetables and grinding meats.
- Monitored temperatures of ovens and other cooking equipment during meal preparation.
- Checked quality of ingredients before adding them to a dish or meal.
Commis
mercure hotel (accor group)
02.2017 - 11.2018
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Delivered products to customer locations on time.
Pizzalo
Pizza Express (Italian restaurant Dubai)
10.2014 - 01.2017
- Planned and completed group projects, working smoothly with others.
Commis III
Al Zatoon (Delhi India)
04.2013 - 09.2014
- Prepared cold foods such as salads, appetizers, sandwiches, and dressings.
- Maintained sanitation standards in the kitchen area including washing dishes, wiping counters, and sweeping floors.
- Cooked hot foods such as meats, fish, vegetables, soups, and sauces.
Industrial job Training
Radisson blu hotel (Agra - INDIA)
01.2013 - 07.2013
Education
High School Diploma -
Culinary Collage of Hotel Management
Dheradun India01-2013
Skills
- Menus & Cuisine Italian (hot and cold)
- Food Safety & Hygiene
- Inventory Management
- Guest Relations
- Menu Development
- Creating and enrolling Kitchen SOPs
- Above average in computer skills
- Front of House Skills (customer communication, demonstration kitchen ability)
- Portion Control
- Quality controls
- Positive and professional
- Equipment usage
- Cook guidance
- Recipe planning
- Sauce preparation
- Catering background
- Menu item creation
- Cooking techniques
- Food presentation
- Menu development
- Knife Skills
- Indian cuisine
- Appetizer Preparation
- Mediterranean cuisine
Websites
Certification
- HACCP - Essential Food Safety Record of Attendance - Dubai, UAE
- Basic Fire Safety - Safer Fire Safety Consultant Dubai, UAE
Cuisine Experience
- Italian cuisine (Hot And Cold)
- Delicious Indian foods
Responsibility
- Prepare the ala carte food to the guest such as sea food, chicken & Red Meat
- Prepare the banquets foods as per the function requirement
- Ensured smooth operations of lunch and dinner service
- Rotated stock and re ordered for new products and supplies
- Interacted with guests for special requirements
- Training staff on wastage management and yield testing
- Responsible for maintain the section clean and hygiene.
Availability
Ready to relocate
Academic Qualification
Culinary college of Hotel Management and Catering & Technology, India (2012-2013 Diploma)
Languages
- Proficient in English
- Mother Language is Hindi
Personal Information
- Passport Number: L7667828
- Passport Date Of Issue: 03/26/2014
- Passport Expiry Date: 03/25/2024
References
Abdul Sikender, Executive Chef, Mercure Grand jebel hafeet, H3573-kc@accor.com
Disclaimer
I hereby declare that the above particulars give me true and faith to the best of my knowledge and belief.
Languages
English
Limited
Hindi
Full Professional
Urdu
Full Professional
Timeline
Junior Sous Chef
616 kabob stop
08.2023 - Current
Junior Sous Chef
Curry Leaf Restaurant
04.2023 - 08.2023
Chef de Partie
Broomie’s Cafe
01.2020 - 01.2022
Assistant Cook
CCL
11.2018 - 11.2019
Commis
mercure hotel (accor group)
02.2017 - 11.2018
Pizzalo
Pizza Express (Italian restaurant Dubai)
10.2014 - 01.2017
Commis III
Al Zatoon (Delhi India)
04.2013 - 09.2014
Industrial job Training
Radisson blu hotel (Agra - INDIA)
01.2013 - 07.2013
High School Diploma -
Culinary Collage of Hotel Management