WORD,EXCEL,POWERPOINT,
MOHAMMED WASID
CHEF
Tirunelveli
Summary
Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Overview
12
12
years of professional experience
Work History
Cook
Local Restaurant
05.2023 - Current
- Owner of restaurant, multicusine sandwich biriyani, shawarma, burger, grilled and BBQ chicken and fish, fresh mocktail and fresh juice, capacity 30 people restaurant
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Collaborated with fellow cooks to ensure smooth service during high-volume periods
Commi 1
Holliday inn and crownplaza downtown
06.2021 - 04.2023
- Handling night shift breakfast buffet in la piazza according to brand standard, buffet multicusine restaurant, ird Ala cart menu
- Handle live station pancake omlet and waffles, cold kitchen, hot food Indian and continental
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience
- Measured, weighed, and mixed appropriate ingredients according to recipe directions
Commi 1
Westin chennai hotel
03.2018 - 03.2021
- Joined commi 2 promoted to commi 1
- All day dining seasonal taste restaurant, al la cart pantry, club lounge, garden manger and willows bar alacart
- Handling buffet salad, lunch, dinner and brunch
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process
- Prepared food items in compliance with recipes and portioning control guidelines
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination
- Reduced food waste significantly by implementing proper portion control and storage techniques
Commi 3
Accord metropolitan
08.2016 - 03.2018
- Handle cold kitchen buffet, breakfast, lunch and dinner, all day dining restaurant brick oven banquet cold kitchen buffet
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process
- Prepared food items in compliance with recipes and portioning control guidelines
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Maintained food safety and sanitation standards
Job trainee
Taj coremendal
12.2012 - 03.2013
- Exposure in all department basic knowledge for college degree course completion certificate
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions
Education
CDC PASSPORT - STWC.STSDSD
VARUNA INSTITUTE OF MARITIMES STUDIES
CHENNAI 04.2001 -
10th - undefined
Dao Bosco High School
BSc Hotel and Catering Management - undefined
Srm University
Skills
- Follow up brand standards
- Team player
- Following HACCP
- FIFO procedure
- Research and development on recipes
- Speak up to guests preference
Permit
WWW: Bold Profile
Software
Timeline
Cook
Local Restaurant
05.2023 - Current
Commi 1
Holliday inn and crownplaza downtown
06.2021 - 04.2023
Commi 1
Westin chennai hotel
03.2018 - 03.2021
Commi 3
Accord metropolitan
08.2016 - 03.2018
Job trainee
Taj coremendal
12.2012 - 03.2013
CDC PASSPORT - STWC.STSDSD
VARUNA INSTITUTE OF MARITIMES STUDIES
04.2001 -
10th - undefined
Dao Bosco High School
BSc Hotel and Catering Management - undefined
Srm University
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