CURRICULUM VITAE

ABDUL HAMEED BEPARIHouse No : 43, 44 2nd, Cross Jai Jainendra Colony, Beside Chairanthimath GardenDharwad-580 001, Karnataka (State) INDIA Mobile :+918123548854,+917619340419.E-mail : abdulnov11@yahoo.co.in, abdulnov11@gmail.com

POSTION APPLIED FOR : Sous chef

DATE OF BIRTH : 13th Nov. 1979

PREFERRED AREA : Butchery Kitchen + All Kitchen.

DESIRED POSITION : sous chef / Head chef butcher EDUCATIONAL QUALIFICATION :

18 Month Diploma in Food and Carft in Institute of Hotel Management Catering Technology & A.N. (Established by Government of India Ministry of Tourism)India Karnataka(02/07/1996 To 03/12/1998)

Secondary School Certificate Seminary of Don Bosco high school Dharwad. (1994-1995)

Computer Knowledge 6 MONTH COUERES(August 1995 – Jan 1996)

S.T.C.W ALL COUERES at Goa & Mumbai.(07.02.2010 to 01.04.2010) INTERNSHIP: The Leela Palace (Kempinski group of hotel)

The Leela Palace Goa a Five Star Deluxe Hotel, having 200 rooms has won the Best Silver and Gold Hotel in the Asia.I worked as a culinary internship for 21 weeks in different departments of the hotel.I did my specialization in the Culinary Department in Butchery and the Continental &Italian &Mediterranean kitchen there by learning the basic butchery skills, cooking techniques, equipment knowledge and maintaining cleanliness and hygiene.

Skills & Goals :The ability to handle it successfully, emotionally, planning, being flexible, adaptable, and open and closing . To find a challenging position to meet my competencies, capabilities, skills, education and experience. To work within an administrative position in the project area as well as production, planning, quality, logistics, processes and/or manufacturing to contribute with my knowledge and abilities to consolidate the company goals, expecting my personal development will be successful.DUTIES & RESPONSIBILITIES :

MAIN PURPOSE OF THE JOB:

To act as a Sous chef and provide a high standard of food production at all times. To report to the

executive chef and supervise all kitchen staff.

• To maintain a high standard of service at all times. • To ensure that all Health and Safety legislation

and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production,

employees, machinery, equipment and hygiene.

• To ensure all products used are of a high standard.

• To produce all dishes to a high standard upon presentation of the recipe.

• To ensure all areas are clean and tidy after service

• To ensure all dishes are served at the correct portion size, quality and temperature.

• Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedules and signing

off on a weekly basis.

• To ensure when ordering on behalf of the Company,the most competitive price is obtained.

• To work at other catering establishments of the Group as required…

Following HACCP (Hazard Analysis Critical Control Points). procedure strictly at any

given point of time of operation, intending of raw materials, opening and closing of the kitchen ,

training new joiners, co-ordinating with other outlets, maintaining stock reports, making and flowing

standard receipts, working on the range while taking to the guests and maintaining guest relations.

Preparing day to day mesa-places for the day to day smooth functioning of the kitchen.

WORK EXPERIENCE

HOTEL EXPERIENCES :

Working with BATEEL INTERNATIONAL.LLC.DUBAI .as a Sous chef Butchery

section from 15.03.2015To 23/01/2017..

Working with HOLIDAY INN RESORTS & SPA GOA(FIVE STAR HOTEL)as a

Sous chef from 20.05.2013 to 19.01.2015

Worked with SPANISH CRUISES SERVICES N.V (IBERO GRAND HOLIDAY) as a

Senior chef de party and BUTCHERY INCHARGE from 08.04.2010 to 20.03.2012

FINISH CONTRACT.

Worked with AZADEA GROUP -BUTCHER SHOP & GRILL, KUWAIT as a

CHEF DE PARTY BUTCHERY & CHEF de GRILLING from 11.02.2009 to

10.01.2010

THE BUTCHER SHOP & GRILL The butcher shop & Grill is a ‘Top End’ Grill house, and is aimed at the discerning diner,

offering a quality meal in an up-market. Yet upretentious environment. We specialize in

top quality grills, as well as having a fully fledged retail butchery. The dedicated carnivore

can select the size and cut of their own steak. As well as steaks, we offer a range of

burgers, seafood and poultry meals. The menu is designed to offer verity of dishes to suite

all tastes.

Originality from John’s Burg South Africa, the Butcher shop & grill is the undisputed

‘King’ of red meat. The highly successful brand is due to expand throughout the Middle

East…..

Worked with AL-KHARAFI GLOBAL TRADE & CONT. CO.KUWAIT (HASHI

JAPANESE RESTAURANT, NINO CONTINENTAL & ITALIAIN RESTAURANT) as

a HEAD CHEF OF COMMIOSSERY KITCHEN & BUTCHERY SECTION &

GRILLING SECTION from 06.07.2006 to 29.09.2008

Worked with PARK HYATT GOA RESORTS & SPA. (FIVE STAR HOTEL) as a

commi 1 Butcher from 16.08.2004 to 21.04.2005

Park Hyatt Goa resort and SPA was awarded “Best International Hotel Chain” by

global Traveler Magazines, GT 2004,Tested Award and the 2nd Best Brand in the world by

a reputed Magazine, Conde Nest in , 2004. With luxuries 251 rooms and having 9 dinning

outlets serving in wide range of cuisines and catering to about approximately 500 pax.

Worked with INTER CONTINENTAL, GOA (FIVE STAR HOTEL) as a

BUTCHER & Commi 3 from 24.04.2004 to 05.05.2004.

SUMMER JOB :

Safir International Hotel & Safat Catering Services Co., Kuwait G.C.C. for month as a.

HEAD CHEF BUTCHERY kitchen..

Shalimar HOTEL in BUTCHER SHOP , Dharwad (Karnataka) .

KEY STRENGTH :

Innovative,

Passionate,

Good Communication Skills,

Inter-Personal Skills,

Good Learner & Teacher.

HOBBIES :

Making Food Production & Cooking,

Listening to Music,

Swimming,

Playing Football,

Travelling

LANGAUGES KNOWN

English : Efficient in Reading, Speaking and Writing. Hindi : Speaking, Writing Kannada, Konkani, Hindi, Urdu : Basic knowledge of culinary terms.

PASSPORT DETAILS :

Passport No. : P 0290131

Date of Issue : 25-04-2016

Date of Expiry : 24-04-2026

Place of Issue : Bangalore (India)

************************