Amec Ahmad

24 Any Street, Anytown, Anycounty, AT54 6PP

Telephone: 0191 598 5789

Mobile: 07932 523 566

Email:

Profile

Experienced in all aspects of kitchen work with specialist skills as a Chef of Indian Cuisine is hard working and reliable with the ability to remain calm under pressure to produce dishes of consistently high quality standards. Accustomed to producing and cooking food, cleaning and maintaining high standards of hygienehas experience of stock control, menu planning, quality and portion control as well as staff training and supervision. Fully flexible as to hours worked and duties undertaken, can offer an employer loyalty, commitment and enthusiasm.

Key Skills

  • A passion for food and cooking
  • Excellent customer service and communication skills
  • The ability to work under pressure
  • High standards of cleanliness and hygiene
  • The ability to manage multiple tasks
  • The ability to work as part of a team
  • Creative and imaginative food presentation
  • Sound organisational and time management skills
  • Full clean driving licence

Employment History

February 2010 - PresentHead Chef Taj Mahal, Anytown

Responsible for running a busy kitchen within an Indian restaurant, duties included:

  • Menu planning within a budget
  • Preparing, cooking and presenting food in line with high quality standards
  • Maintaining preparation levels to avoid shortages
  • Ensuring the prompt service of all food
  • Monitoring production and ensuring consistent quality and portion size
  • Managing the hygiene and health and safety of the kitchen
  • Ordering stock and checking off deliveries
  • Stock rotation
  • Supervision of kitchen staff
  • General administration

2000 - 2010 Head ChefThe Deli, Anytown

Starting as a Kitchen Porter and progressing to Chef, then Head Chef, responsible for all as aspects of food preparation in a busy Indian Restaurant with duties similar to those above.

2008 - 2010 Kitchen Porter King George Hotel, Alltown

Working alongside the Chefs to produce high quality restaurant food, duties included:

  • Basic food preparation and presentation
  • Taking in and checking off deliveries
  • Stock rotation
  • Operating commercial kitchen equipment
  • Maintaining supplies of clean cooking utensils, crockery and cutlery
  • Deep cleaning of the kitchen after hours
  • Maintaining hygiene standards

Training

December 2015 Level 3 Award in Supervising Food Safety in Catering

February 2008Level 3 (NVQ) Diploma in Hospitality Supervision and Leadership

July 2003Level 3 (NVQ) Diploma in Professional Cookery

Education

Received a good standard of education achieving GCSE passes in 5 subjects including Maths and English.

References

Available on request