MOHAMED YASEEN Habeeb Rahman
Plano
Summary
- To seek an employment & pursue a career with your esteemed organization in the capacity of sous chef
- CULINARIAN Certificate from American Culinary Federation -2013
- Completed Craft Course in Food Production Department
Overview
22
22
years of professional experience
Work History
Curry Chef
Spice rack
Plano
10.2021 - Current
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
SOUS CHEF
Royal Caribbean International cruise Ltd
Miami
01.2016 - 10.2021
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Maintained accurate records for cost analysis purposes.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Observed food safety and sanitation protocols to reduce germ spread.
CHEF DE PARTIE
Royal Caribbean International cruise Ltd
Miami
08.2008 - 01.2016
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Abided by company standards in terms of portion and serving sizes.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Managed food usage with proper stock rotation to prevent spoilage.
Commis - I
Winchester Grand Deluxe Hotel Apartments
Dubai
03.2006 - 06.2008
Commis - I
Jazz Restaurant
Dubai
02.2005 - 03.2006
- Company Overview: Multi Cuisine
- Multi Cuisine
Commis - 2(Continental)
Howard Johnson
Ooty
06.2004 - 01.2005
- Company Overview: The Monarch Ooty
- The Monarch Ooty
Commis - 3(Indian&Tandoor)
Jenney Club
Coimbatore
07.2003 - 06.2004
Education
Craft Course - Food Production Department
Jenneys Academy
Trichy01-2003
Higher Secondary Education -
Crescent Higher Secondary School
Tanjore, IndiaSkills
- Food safety
- Inventory management
- Recipe development
- Menu pricing
- Quality control
- Culinary techniques
- Staff supervision
- Team collaboration
- Customer service
- Time management
- Problem solving
- Attention to detail
- Creative thinking
- Effective communication
- Kitchen crew training
- World cuisines
- Catering events
- Food inventories
- Special diets
- Kitchen equipment operations
- Sanitation guidelines
- Food plating and presentation
- Hospitality service expertise
Profile
- CULINARIAN Certificate from American Culinary Federation, 2013
- Completed Craft Course in Food Production Department
Industrial Exposure Training
- JENNEYS RESIDENCY, Trichy, India, 2 months, F&B production
- BLACK THUNDER RESORT, Mettupalayam, India, 3 months, F&B production
Extra - Qualities
- Honest
- Dedicated towards work
- Self motivated
- Hard working
- Fast learner
- Good communication skills
Areas Of Interest
Food and beverage production
Personal Information
- Date of Birth: 06/07/85
- Nationality: Indian
- Marital Status: Married
Languages
Tamil
First Language
English
Proficient
C2
Hindi
Upper Intermediate
B2
Timeline
Curry Chef
Spice rack
10.2021 - Current
SOUS CHEF
Royal Caribbean International cruise Ltd
01.2016 - 10.2021
CHEF DE PARTIE
Royal Caribbean International cruise Ltd
08.2008 - 01.2016
Commis - I
Winchester Grand Deluxe Hotel Apartments
03.2006 - 06.2008
Commis - I
Jazz Restaurant
02.2005 - 03.2006
Commis - 2(Continental)
Howard Johnson
06.2004 - 01.2005
Commis - 3(Indian&Tandoor)
Jenney Club
07.2003 - 06.2004
Craft Course - Food Production Department
Jenneys Academy
Higher Secondary Education -
Crescent Higher Secondary School