Summary
Overview
Work History
Education
Skills
Timeline
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Jainul Hasan Quraishi

Chef

Summary

A dynamic individual Chef whose objective is to consistently create excellence in profession and to encourage, develop and train the talents that reports. Work productively at a fast pace restaurant, while still maintaining good work ethic with strong eclectic background with the ability to work in high volume with intensity. Goal is to learn as much as possible, showcase what I have learned and have it exceed expectations while working with a team of chefs that strive to consistently better themselves and work together.

Overview

7
7
years of professional experience
3
3
Languages

Work History

Commis I Chef

Le Meridian
Mahabaleshwar, India
10.2021 - Current
  • Various cooking methods, execution of consistently great production of all mise en place, having the knowledge and ability to work every station at any given time, using amazing locally obtained and sustainable products to create cost-effective specials and menu items.
  • Perfected timing of every dish to promote an excellent flow of food.
  • Prepared the lunch buffet and also special dinner buffet and also handled the orders in the continental kitchen.

Commis I Chef

The Fern An Ecotel Hotel
Goregaon, India
12.2018 - 04.2021
  • Mastered the art of tandoori cooking in varying temperature from bottom to top.
  • Prepared for the special buffets like seafood, Meat grill, Sunday brunch as well as food promotions and theme dinners.
  • Accomplished all work on time and supported another chef to save time, while cooking various dishes.

Sous Chef

Kyta Hospitality Private Limited
Mumbai, India
02.2018 - 09.2018
  • Assisted executive chef in kitchen operations, food and stock ordering, and kitchen supervision.
  • Learned how to build an effective kitchen from the ground up, witnessed & had a hand in the construction of this kitchen.
  • Co-managed busy kitchen of line cooks.
  • Planned menu items and directed food presentation and expediting.
  • Acted as liaison between executive chef and back-of-house employees.

Commis Chef

The Continental
Lucknow, India
06.2016 - 04.2017
  • Performed all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, and broiling as well as another specialty.
  • Learned stock control and stock rotation in the kitchen as well as injecting fresh ideas into the new menu's.
  • Followed Health & Safety rules and regulations and comply with all necessary laws and acts and maintained high standards of hygiene.
  • Prepared ingredients for the more senior chef.
  • Learned to adapt quickly to a customer's specific requirements.
  • Earned recognition for excellent skills in food quality and presentation.

Commis Chef

Bismillah Eating House
Lucknow, India
01.2012 - 03.2013
  • Assisted in the preparation of food for guests and assisted with kitchen clean up.
  • Prepared food according to standard recipes, utilizing proper techniques and tools as well as portion control.
  • Learn new skills quickly and made for an excellent addition to the kitchen team.

3rd Commis Chef

Al-Zaiqa Restaurant
Lucknow, India
11.2010 - 12.2011
  • Assisted with prep work before the restaurant opened.
  • Worked under the direction of head chef and took criticism well.
  • Assisted in preparation of marination, fillings and other components of dishes

Education

9th Standard -

Amiruddaula Islamia Inter College
Lucknow, UP

Skills

    Plating

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Timeline

Commis I Chef

Le Meridian
10.2021 - Current

Commis I Chef

The Fern An Ecotel Hotel
12.2018 - 04.2021

Sous Chef

Kyta Hospitality Private Limited
02.2018 - 09.2018

Commis Chef

The Continental
06.2016 - 04.2017

Commis Chef

Bismillah Eating House
01.2012 - 03.2013

3rd Commis Chef

Al-Zaiqa Restaurant
11.2010 - 12.2011

9th Standard -

Amiruddaula Islamia Inter College
Jainul Hasan QuraishiChef