MIRZA JABID BAIG
Jagatsinghpur
Summary
An eager, professional and committed chef who is passionate about great food and who working in a kitchen. To work with the organisation with full zealot help to achieve the goal and growth of the organization. To work in challenging atmosphere which provide ample opportunity for learning and I get satisfaction achievement in terms of knowledge application.
Overview
15
15
years of professional experience
3
3
Certificates
2
2
Languages
Work History
DEMI CHEF DE PARTIE
Grand excelsior hotel Albarsha Dubai
06.2023 - Current
- Present working as a DEMI CHEF DE PARTIE from 19/6/2023 to till now. in Grand excelsior hotel Albarsha Dubai.
DEMI CHEF DE PARTIE
CARLTON ALBARSHA DUBAI U.A.E.
11.2021 - 06.2023
- Worked as a DEMI CHEF DE PARTIE From 14/11/2021 TO 16/06/2023. CARLTON ALBARSHA DUBAI U.A.E. (four stars deluxe) 299 rooms located behind mall of emirates with ALL DAY DINING COFFEE SHOP, INDIAN RESTAURANT SPICE (SPECIALITY INDIAN RESTAURANT).
- (four stars deluxe) 299 rooms located behind mall of emirates with ALL DAY DINING COFFEE SHOP, INDIAN RESTAURANT SPICE (SPECIALITY INDIAN RESTAURANT).
COMMI-I
RAMADA CHALSEA HOTEL AL BARSHA
08.2015 - 01.2020
- Worked as a COMMI-I RAMADA CHALSEA HOTEL AL BARSHA. DUBAI U.A.E from 21/08/2015 to 31/01/2020.
COMMI-I
TULI IMPERIAL HOTEL
10.2014 - 08.2015
- Worked as a COMMI-I from 10/10/2014 to 10/08/2015 in TULI IMPERIAL HOTEL, Nagpur in MAHARASTRA INDIA.
COMMI-II
HOTEL HINDUSTAN INTERNATIONAL
10.2013 - 10.2014
- Worked as a COMMI-II from 02/10/2013 to 30/10/2014 in HOTEL HINDUSTAN INTERNATIONAL. Bhubaneswar in ODISHA INDIA.
COMMI-III
SWOSTI PREMIUM
10.2012 - 08.2013
- Worked as a COMMI-III from 01/10/2012 to 31/08/2013 in SWOSTI PREMIUM Bhubaneswar in ODISHA INDIA.
Commi-III
Hotel CITI INN
03.2011 - 08.2012
- Worked as a Commi-III from 05/03/2011 to 10/08/2012 in Hotel CITI INN Jamshed pur, Jharkhand INDIA.
Education
Diploma - computer application (Basic. Software / Hardware. MS Office. E-Mail / Internet. Graphic Disdaining.)
+2 ARTS - undefined
C.H.S.E Orissa
Orissa, INDIA01.2010
10th - undefined
B.S.E Orissa board
Orissa, INDIA01.2007
Skills
Hardworking
Workaholic
Ready to accept the challenges
Certification
Appreciation letter of prepare best food for CARLTON ALBARSHA.IN 2021.
Interests
Playing cricket, Innovation of food
Timeline
DEMI CHEF DE PARTIE
Grand excelsior hotel Albarsha Dubai
06.2023 - Current
DEMI CHEF DE PARTIE
CARLTON ALBARSHA DUBAI U.A.E.
11.2021 - 06.2023
COMMI-I
RAMADA CHALSEA HOTEL AL BARSHA
08.2015 - 01.2020
COMMI-I
TULI IMPERIAL HOTEL
10.2014 - 08.2015
COMMI-II
HOTEL HINDUSTAN INTERNATIONAL
10.2013 - 10.2014
COMMI-III
SWOSTI PREMIUM
10.2012 - 08.2013
Commi-III
Hotel CITI INN
03.2011 - 08.2012
+2 ARTS - undefined
C.H.S.E Orissa
10th - undefined
B.S.E Orissa board
Diploma - computer application (Basic. Software / Hardware. MS Office. E-Mail / Internet. Graphic Disdaining.)
PROFICIENCY IN LANGUAGE
Good command of writing and oral English.
Hindi writing, speaking & reading Hindi (mother tongue).
DUTIES & RESPONSIBILITIES
- Cooking up tasty, nutritious and well-balanced meals for customers.
- Assisting in the basic preparation of food under the supervision of the EXECUTIVE Chef.
- Deciding on the quantities of food to be cooked and size of portions to be served.
- Creating dishes for clients with special dietary or cultural needs.
- Maintaining the correct level of fresh, frozen and dried foods in the storeroom.
- Maintaining the hygienic and defect free product able kitchen on duty time
- Monitoring daily HACCP log (records) as per municipality instruction.
EDUCATIONAL BACKGROUND & TRAINING
- Completed ISO Related classes like :
- Attended HACCP (food safety management system) classes under at RAMADA CHLESIA HOTEL AL BARSHA DUBAI under Dubai municipality
DECLARATION
I hereby declare that the details furnished above are true and complete to the best of my knowledge, information and belief
Area of focus
- North Indian
- Tandoor
DUTIES & RESPONSIBILITIES
- Cooking up tasty, nutritious and well-balanced meals for customers.
- Assisting in the basic preparation of food under the supervision of the EXECUTIVE Chef.
- Deciding on the quantities of food to be cooked and size of portions to be served.
- Creating dishes for clients with special dietary or cultural needs.
- Maintaining the correct level of fresh, frozen and dried foods in the storeroom.
- Maintaining the hygienic and defect free product able kitchen on duty time
- Monitoring daily HACCP log (records) as per municipality instruction.
EDUCATIONAL BACKGROUND & TRAINING
- Completed ISO Related classes like :
- Attended HACCP (food safety management system) classes under at RAMADA CHLESIA HOTEL AL BARSHA DUBAI under Dubai municipality
DECLARATION
I hereby declare that the details furnished above are true and complete to the best of my knowledge, information and belief