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anarul- C V- NEW -
- 1. Curriculum vitae ANARUL SK The Palm, Dubai (UAE) E-mail: chef.anarul@gmail.com Anarul_83@yahoo.com Mobile: +97 155 3977418 SKYPE: anu.sk1 Home :( + 91)-7384322623 Career objective Active participation in Company operations in ways that will enable me to Contribute my skills and knowledge to provide on opportunity for professional Development and growth. PROFESSIONALEXPERIENCE Company: Rixos The Palm Hotel The Palm Jumeirah, U A E Designation: DEMI CHEF DE PARTIE Joining Date: November 24, 2015-till date Company Profile: A five star Turkish brand with a distinct Arabic hospitality, 330 rooms with 8 F&B outlets. Specialist: SALT seafood Restaurant (Nominated for top 10 seafood Restaurant in Dubai by BBC ) and EDEN beach club. Job Description: • To assist and participate in the running of an efficient and profitable operation of restaurant. to actively encourage a professional and dedicated team. To provide friendly, responsive service and create an exceptional dining experience for all guests so that they will return time and time again. • Responsible to maintain HACCP Standards &Responsible for take care of hygiene • Raising the level of service, to enhance guest satisfaction • In charge for training of junior staff. • Proactive look at how the internal processes can be developed • Focus to keep team motivation high ,to achieve results • Keeping standard A ’La carte orders •
- 2. Company: Royal Rose Hotel (Pre opening) 302 Zayed the First (Electra / 7th) Street, Abu Dhabi, U A E Designation: DEMI CHEF DE PARTIE Period : February 12, 2014-october 15,2015 Company Profile: It’s a Five star Business class hotel run by City season groups of hotels situated in the heart of the city with 355 guest rooms. Specialist: All day dining restaurant and Signature restaurant operation. Job Description: • To assist and participate in the running of an efficient and profitable operation of coffee shop & signature restaurant. to actively encourage a professional and dedicated team. To provide friendly, responsive service and create an exceptional dining experience for all guests so that they will return time and time again. • Responsible to maintain HACCP Standards & Responsible for take care of hygiene • Raising the level of service, to enhance guest satisfaction • In charge for training of junior staff. • Proactive look at how the internal processes can be developed • Focus to keep team motivation high ,to achieve results • Keeping standard A ’La carte orders Company: Comfort Inn Emirates Hotel P.O. Box – 52957 ABU DHABI – UAE Designation: DEMI CHEF DE PARTIE Period: May 5, 2012 TO November 25, 2013 Company Profile : It’s a four star Business class hotel run by comfort inn group of hotels situated in the heart of the city with 158 guest rooms, Banquet and outdoor catering Specialist: Indian, (also have knowledge in Continental Chinese) Job Description: • To assist and participate in the running of an efficient and profitable operation of coffee shop & Banquets for which, I am responsible. In liaison with the coffee shop & Banquets, to actively encourage a professional and dedicated team. To provide friendly, responsive service and create an exceptional dining experience for all guests so that they will return time and time again. • Responsible to maintain HACCP Standards & Responsible for take care of hygiene • Raising the level of service, to enhance guest satisfaction • Established staffing levels as per requirement • Keeping track of vendors work as per decided standard • Proactive look at how the internal processes can be developed • Focus to keep team motivation high ,to achieve results • Responsible for over-all function
- 3. Company Royal Ascot Hotel P.O. Box – 115160 Bur Dubai - UAE Designation Commi -1 Food Production Period: MARCH 5, 2009 TO APRIL 26, 2012 Company Profile: It’s a five star Business class hotel run by khamas group of hotels & Resorts situated in the heart of the city with 181 guest rooms and eight F&B outlets Job Description: • Work in Wellington Steak house and lounge bar. • Raising the level of service, to enhance guest satisfaction • Established staffing levels as per requirement • Work in steak and comfortably handled grill section • Work in banquets and coffee shop, room service • Proactive look at how the internal processes can be developed • Focus to keep team motivation high ,to achieve results • Responsible for over-all function • Company Heidi Papeta Restaurant, Malaysia Period: August 2007 till September 2008 Company profile It’s a modern European and Asian cuisine Restaurant. Designation: Commi-1 Job Description: • Responsible for all food preparations as per requirement of the guest. • Co-ordinate with other outlet chefs. • Take care of special guest requests. • Handling guest enquiries and complaints. • To ensure the cleanliness of the kitchen as per standard. Company: IN 2 Eat Café, Malaysia Period: May, 2006 till July, 2007 Company profiles A multi- cuisine outlet. Designation: commi-2 Job Description:  Responsible for all food preparations as per the university standards.  Co-ordinate with other outlet chefs.  Take care of special guest requests.  Handling guest enquiries and complaints.  To maintain the hygiene standard. Company: Country inn & suites by Carlson, Jaipur, India. Five star Hotel with all modern amenities comprising 100 luxurious rooms and suites. A unit of Carlson worldwide hospitality, which owns some of the most prominent brands in hospitality industries, like, Radisson, Regent, Park Plaza, Park inn
- 4. Period: January 2005 till May 2006 Company profiles A well-known international chain of hotel. Designation Commis -3 Job Description:  Take care of Indian kitchen.  Take care of buffet set up.  .Work in coffee shop  Handling Misc-en place  Preparing food for banquets party and conference. Company: Swami Hotel, Ajmer, India Period: February 2001 till July 2004 Company profiles A three star hotel. Designation On-Job trainee Job Description:  Providing friendly and courteous customer service.  Providing excellent service and develop reputation with customers.  Take care of restaurant for breakfast & dinner. Training and achievement • Food Hygiene • Fire Safety ACADAMIC QUALIFICATION 8TH FROM JAHALDA KOLKATA, INDIA REFERENCE EXECHEF RAVI SAMUEL: +971-557683204 (chefravi@comfortinnha.com) Chef IQBAL MOHAMMAD mobile: +971-505091754 Royal Ascot Hotel Chef VINESH SINGH RAWAT: +971558253817 Crown plaza HOTEL Chef Abhishek Sarkar: +971-526961935 (abhishek_nips@yahoo.co.in)