Mohammed Wasid
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
+2 -
SDA Matric Higher Secondary School
10th -
Dao Bosco High School
BSc Hotel and Catering Management -
Srm University
Chennai, India2012
Skills
- Follow up brand standards
- Team player
- Following HACCP (verified certificate valid to 2026)
- FIFO procedure
- Research and development on recipes
- Speak up to guests preference
- Languages: English, Tamil, Hindi (beginner)
cooking and travelling
our friends culinary vacations involve exploring bustling local markets, local cuisine, gathering fresh ingredients, and hands-on cooking classes, culminating in delightful meals.
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
+2 -
SDA Matric Higher Secondary School
10th -
Dao Bosco High School
BSc Hotel and Catering Management -
Srm University
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