SAHUL HAMEED
OLD AIRPORT
Summary
- Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 19-year background in hot and cold kitchen experience in high-end hotel and catering industry.
- Multi-skilled sous chef with 19 years of experience in hot
and cold kitchen and an ambitious desire to drive growth
proven expertise in leading terms and running operations
- A Growth oriented career based on Dynamism & Motivation built professionally managed well established hospitality industry able to work with patience and self confidence
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level sous chef position. Ready to help team achieve company goals.
- Enthusiastic sous chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
- Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 19-year background in high-end restaurant industry.
- Adaptable and enterprising sous chef 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.
- Seasoned Sous Chef specializing in multi cuisine. Successful 19 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
- Gifted Sous Chef 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.
Overview
21
21
years of professional experience
Work History
Sous Chef
Qatar Airways
10.2023 - Current
- I an sous chef in menu development kitchen and i responsible for organize,supervise and coordinate the work of a large staff providing culinary services per excellence and working closely with the executives and managers.
- preparing menus and presentation for economy and first class and business class meals
- to lead a whole team with new methods and techniques and procedures in fine dinging preparation
- maintain portion of food and monitor the cost controls levels
- ensuring the production standards in terms of food quality and recipes are followed
- preparing 202000 meals per day it is a very busy flight catering and handling the section as per sop
Senior Sous Chef
Bayyan Palace Diwan Amiri
09.2015 - 09.2023
- worked as a head chef in kuwait king palace with high protocols with handling hot and cold kitchen in a proper standard
- preparing menus ensured food quality and freshness
- Paid attention to detail while completing assignments.
- Identified issues, analyzed information and provided solutions to problems.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Sous Chef
Alshaya Group
09.2013 - 08.2015
- Worked as a sous chef in very busy big central production kitchen with cater more than 25 fine ding outlets
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Senior Chef De Partie
Holiday Inn Salmiya
06.2010 - 09.2013
- worked as a cold kitchen chef in 7 busy outlets with international standards
- preparing signature dishes,taking inventory counts and creating menus
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Chef De Partie
Palm Beach Hotel
05.2009 - 06.2010
- Worked as a cold kitchen chef responsible for making salads, appetizers, canapés, sauces, dressings, dips, cold cuts, and terrines
- Ordered stores and vegetables.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Coordinated with team members to prepare orders on time.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Demi Chef De Partie
Al-Mansahr Rotana Hote
04.2007 - 04.2009
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Commis 1
Kempinski Hotel & Resorts
01.2006 - 02.2007
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Applied effective time management techniques to meet tight deadlines.
- Organized and detail-oriented with a strong work ethic.
Commis 2
Annamalai Hotel And Resorts
07.2005 - 12.2005
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Identified issues, analyzed information and provided solutions to problems.
- Organized and detail-oriented with a strong work ethic.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Provided professional services and support in a dynamic work environment.
- Managed time efficiently in order to complete all tasks within deadlines.
- Skilled at working independently and collaboratively in a team environment.
Commis 1
Saj Flight Catering Air India
02.2005 - 06.2005
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Applied effective time management techniques to meet tight deadlines.
Apprentice Trainee Chef
Muthoot Plaza Hotel
04.2004 - 06.2004
- Completed comprehensive hotel and catering management apprenticeship program, successfully learning essential trade skills.
Apprentice Trainee Chef
Quality Inn
05.2003 - 08.2003
- this my first hotel experience to start my training
Education
High School Diploma -
HIMT
Chennai04.2009
High School Diploma -
HIMT
Chennai03.2009
High School Diploma -
HIMT
CHENNAI03.2009
High School Diploma -
HIMT
Chennai03.2009
High School Diploma -
HIMT
Chennai02.2009
High School Diploma -
HIMT
Chennai01.2009
Bachelor of Science - Hotel And Catering Management
Asan Memeorial College
CHENNAI04.2005
High School Diploma -
Fatima Higher Secondary School
Pondicherry04.2002
GED -
Raja Higher Secondary School
Pondicherry04.2000
Skills
- SALADS
- HOT & COLD SANDWICH
- HOT & COLD SOUPS
- HOT & COLD SAUCES
- DRESSINGS & DIPS
- COLD CUTS & PATES & TERRINE
- AMUSE BOUCHE
- CANAPES & APPETIZERS
- SUSHI & SASHIMI
- HOT & COLD SNACKS
- HOT & COLD SEAFOOD COURSES
- HOT & COLD POULTRY COURSES
- HOT & COLD MEAT COURSES
Languages
ENGLISH
FRENCH
TAMIL
HINDI
TAMIL
ARABIC
Personal Information
- Date of Birth: 11/25/1982
- Nationality: Indian
- Marital Status: married
- Visa Status: qatar airways employment
References
- MR.HARESH PADMANABAN EXECUTIVE CHEF QATAR AIRWAYS : 0097466173780
- MR. SIBI SANANKAR MAITY ECECUTIVE SOUS CHEF QATAR AIRWAYS :0097430690966
- MR ARSHAD SAHAIKH SENIOR EXECUTIVE SOUS CHEF QATAR AIRWAYS :0096455980790
Hobbies and Interests
- PLAYING CRICKET
- FOOT BALL
- WATCHING MOVIES AND LISTENING MUSIC
Timeline
Sous Chef
Qatar Airways
10.2023 - Current
Senior Sous Chef
Bayyan Palace Diwan Amiri
09.2015 - 09.2023
Sous Chef
Alshaya Group
09.2013 - 08.2015
Senior Chef De Partie
Holiday Inn Salmiya
06.2010 - 09.2013
Chef De Partie
Palm Beach Hotel
05.2009 - 06.2010
Demi Chef De Partie
Al-Mansahr Rotana Hote
04.2007 - 04.2009
Commis 1
Kempinski Hotel & Resorts
01.2006 - 02.2007
Commis 2
Annamalai Hotel And Resorts
07.2005 - 12.2005
Commis 1
Saj Flight Catering Air India
02.2005 - 06.2005
Apprentice Trainee Chef
Muthoot Plaza Hotel
04.2004 - 06.2004
Apprentice Trainee Chef
Quality Inn
05.2003 - 08.2003
High School Diploma -
HIMT
High School Diploma -
HIMT
High School Diploma -
HIMT
High School Diploma -
HIMT
High School Diploma -
HIMT
High School Diploma -
HIMT
Bachelor of Science - Hotel And Catering Management
Asan Memeorial College
High School Diploma -
Fatima Higher Secondary School
GED -
Raja Higher Secondary School
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