MY CULINERY LIFE

Javed
Ahmed

Chef

Career
Objective:
To obtain a
challenging
position as
an
Executive
Chef in an
environment where I can
utilize my skills and
experience to contribute to
the success of that
organization.
Profile & Personal
Statement
Award-winning, progressive
culinary professional with
over 15 years of experience
in establishments that
include a world-class resort
and several upscale
restaurants. Unique blend of
creative flair and passion for
food, strong business sense
and engaging interpersonal
skills. Strong record of
streamlining operations and
improving service while
preserving the highest levels
of quality. Natural ability to
create enthusiastic,
productive working
environments with customeroriented professionals.
Highly skilled at performing
financial analysis,
troubleshooting operations
and recommending effective
cost controls.
Summary of Qualification
Executive Chef with
managerial, coordinating,
and menu developing
experiences in various foods.

Extensive experience
in food preparation rules
and regulations by
HACCP standards.

Excellent written and

Bin Majid Hotels &

MY CULINERY LIFE

Uncanny knowledge of
creative food
preparations,
presentations, and
coordinating with
management.
Manage a team of 35
including sous chef, chef
de parties and demi chef
de parties.
Proven ability to
produce under extreme
pressure and short
notices
Able to follow
directions and details of
orders precisely.

KEY AREAS OF
EXPERTISE

Menu

Resourc Kitchen

Design / e

Design /

Develop Procure Layout

ment /

Invento
ry
Staffing

Safety /
Sanitati
on /

Training Confere HACCP

nces /

Instruc Special

Occasio Budgeti
ng /
ns

ting

Cost
Reducti

Caterin
g/

Supervi on

Banque sion
ts /

(Front /

Events Back of Consult

Dining

Speciali
st

Room /
Kitchen

Operat

Custom

MY CULINERY LIFE
ions

er
Service
/ Guest
Relation
s

Career History
Executive Chef- Mangrove
Hotel By Bin Majid Hotels
& Resorts Oct 2011continue
Managed the daily
operations of restaurant and
banquet facility with a staff
of 35. Trained
new hires and retrained
existing staff on food
presentation techniques and
wine decanting. Oversaw
purchasing, menu
development and wine
selections. Attended weekly
management meetings and
conducted monthly staff
meetings.
Earned Best Fine Dining in
Chinese cuisine in Ras Al
Khaimah, UAE
Achieved optimum food
service operating costs for
the corporation at a critical
juncture:
Kept restaurant food costs
at 25.5% versus industry
standard of 32-34%, and
owner goal of 30%
Maintained whole staff
labor costs at 26% versus
industry standard of 30%
Streamlined all kitchen
operations and set up a
commissary unit for 5
restaurants that provided the
necessary structure for the
corporation to run as
profitably as possible and
fueled its future growth.

Sous Chef
Intercontinental Al Ain,
UAE
Aug
2010- Oct 2011

MY CULINERY LIFE
Intercontinental Al Ain Resort
is a luxurious resort with 216
rooms and suites and
features an array of 9
restaurants and bars serving
exquisite cuisines around the
world.As a Sous Chef in Main
Kitchen I was looking after all
the Food operations, giving
back up for all other
kitchens, ordering, cost
controlling maintaining
proper hygiene and training
junior staff.I handled the all
outlets and kitchen in the
absence of Executive Chef.

JUNIOR Sous Chef

Worked
in
the
(A.G.C.C) Summit for
1
week
as
a
organizer chef in the
hot
kitchen. This
summit
included
conceptualization,
planning, preparing
with
production
capacity for 5000
guest.
Successfully
completed
the
Training Program and
received
the
Certificate in Basic
Food Hygiene.

MY CULINERY LIFE

Successfully
completed
the
Training Program and
received
the
Certificate
in
Intermediate
Food
Safety.
Successfully
completed
HACCP
Awareness Course.
Successfully
completed
the
Training Program and
received
the
Certificate of I Know
What It Takes.
Successfully
completed
the
Training Program and
received
the
Certificate in You
Bring
It
to
Life
Engagement
Program.
Awarded
as
the
Employee
of
the
Month
in
March
2003.
Awarded
as
the
Employee
of
the
Month in June 2001.

Academic Qualifications
Completed 2 years
Apprenticeship in Kitchen
from Avari Tower Karachi,
Pakistan.
Bachelors of Science from
Ilama Iqbal College, Karachi,
Pakistan.
Computer Skills - Micros, MS
Office, FBM, HRM, Fidelio
Languages Known - English,
Hindi and Urdu
Personal Details
DATE OF BIRTH
:
April 14, 1976
MARITAL STATUS
:
Married
NATIONALITY
:
Pakistani
PERMANENT ADDRESS
:
House No. C/386 shah
faisal colony Karachi
pakistan

MY CULINERY LIFE
References

Mathieu
Mostape
Executive
ChefIntercontinental
Al-Ain
Resort
Shankar A. Kotian The Vice President Emirates
Culinary
Guild
Al-Ain,
Crowne
Plaza
Suhaar
Muscat, Former Executive
Chef Intercontinental Al-Ain
Resort
Issam
Khoury
Materials and Purchasing
Manager Danat Al Ain
resort,
Former
Intercontinental
Al-Ain
Resort