MOHAMMAD SAJAD
IN
Summary
A highly meticulous and dedicated chef with 8 years of experience in the fast-paced fine dining kitchen environment. Always act in a professional and responsible way and can maintain excellent communication and relationship with colleagues and customer. Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results. Resourceful Chef de partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.
Overview
8
8
years of professional experience
3
3
years of post-secondary education
Work History
CHEF DE PARTIE (HOT)
HAIKU THE ASIAN KITCHEN
HYDERABAD, INDIA
12 2021 - 09 2022
- Preparing, cooking, and presenting high quality dishes within specialty section
- Assisting head chef and sous chef in creating menu items, recipes and developing dishes
- Gave input in new ways of food presentation or dishes.
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Supervised and trained junior chefs cook assigned dishes.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
DEMI CHEF DE PARTIE ( HOT & COLD )
NOZOMI / MYAZU
RIYADH/JEDDAH, SAUDI AREBIA
10 2019 - 10 2021
- Maintain healthy and safety standards
- Ensure that production, preparation, and presentation of food are always highest quality.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Built and maintained strong working relationship with staff across business.
- Reduced food costs with proper budgeting and inventory management.
- Maintained clean and tidy food preparation areas.
CHEF DE PARTIE
VILLA FAYROUZ (HOT)
RIYADH, SAUDI AREBIA
12.2022 - 12.2024
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Collaborated with head chef to create innovative, seasonal menus for special events.
COMMI
CHILLI'S GRILL & BAR
HYDERABAD, INDIA
08.2017 - 08.2019
- Able to estimate daily production needs and checking quality of raw & cooked food products
- Perform cooking, cleaning, delivery, and other support duties as instructed by chef de parties.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Supported team by demonstrating respect and willingness to help.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
- Carried out day-to-day duties accurately and efficiently.
COMMIS
ITC'S FORTUNE JP PALACE
MYSORE, KARNATAKA ,INDIA
02.2017 - 07.2017
- Carried out tasks assigned by Chef De Partie.
- Cooked and presented dished in line with standardised recipes.
- Quality-checked items for quantity and presentation.
- Stored foodstuffs and ingredients in established manner.
- Controlled and minimised food waste.
Education
Bachelor of Science - Hotel Management
Bharat University
12.2014 - 07.2017
Skills
- Food preparation
- Quality Assurance
- Control of Substances Hazardous to Health (COSHH)
- Food allergy understanding
- Culinary arts
- Food plating and presentation
- Workflow optimization
- Portion and cost control
Languages
English
Hindi
Telugu
Urdu
Timeline
CHEF DE PARTIE
VILLA FAYROUZ (HOT)
12.2022 - 12.2024
COMMI
CHILLI'S GRILL & BAR
08.2017 - 08.2019
COMMIS
ITC'S FORTUNE JP PALACE
02.2017 - 07.2017
Bachelor of Science - Hotel Management
Bharat University
12.2014 - 07.2017
CHEF DE PARTIE (HOT)
HAIKU THE ASIAN KITCHEN
12 2021 - 09 2022
DEMI CHEF DE PARTIE ( HOT & COLD )
NOZOMI / MYAZU
10 2019 - 10 2021
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