Rowell M. Asagra
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A highly experienced chef provides a summary of his qualifications and work history. He has over 15 years of experience in various kitchen roles, including positions as sous chef, head chef, and chef de partie. His experience spans restaurants in the UAE, Kuwait, and the Philippines, where he has consistently implemented food safety and quality standards.
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The resume summarizes Tilak Khatri's experience working as a chef in Dubai over the past 7 years. He is currently employed as a Commis I at Atlantis the Palm Dubai and is seeking a position as a Chef De Partie. He has extensive experience working in 5-star hotels in Dubai and Abu Dhabi, including Grosvenor House Dubai and Fairmont Bab Al Bahr Abu Dhabi. He has strong culinary skills and qualifications in food safety and hygiene. His objective is to further develop his skills and take on more responsibility in a competitive work environment.Tareq ghozlan chef de cuisine
Tareq ghozlan chef de cuisineTareq Ghozlan
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Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
Tareq ghozlan chef de cuisine
Tareq ghozlan chef de cuisineTareq Ghozlan
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Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
mohmmedu fahir chef cv
mohmmedu fahir chef cvmuhammadu Fahir
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This document contains the resume of Mohamedu Fahir. It summarizes his career objective, qualifications, work experience, skills, and personal details. His career objective is to find a new challenging career opportunity where he can utilize his experience and expertise to contribute to an organization's growth. He has over 5 years of experience working in hotel kitchens in roles such as Commis I and II in Kuwait, Oman, Qatar, and Bahrain. His qualifications include food safety certifications and skills in areas like customer service, menu planning, and maintaining hygienic kitchen standards.Chef Mohammed Ragab Morsy El Abed - Resume
Chef Mohammed Ragab Morsy El Abed - ResumeMohamed Rageb Morsy elabd
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Mohammed Ragab Morsy El Abed is an experienced chef seeking a position in hotel management or fine dining. He has over 15 years of experience working in various roles for hotels in Dubai, Egypt, and the UAE. His experience includes positions as a senior chef, sous chef, and chef de partie. He has received several awards and nominations for his culinary skills. Morsy is skilled in all styles of cooking, menu development, kitchen management, and food safety protocols.Cv anass
Cv anassAnas Abd Alziiz
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The document outlines an individual's career objective, education, experience, and skills. The objective is to serve their organization with commitment and enhance their professional skills. Their education includes hospitality training specializing in food and beverage operations. Their experience includes roles as Chef De Partie at Four Seasons Hotel Abu Dhabi and Ritz Carlton Dubai, developing menus, training staff, and ensuring food safety and quality standards. Their skills include exceptional knife skills and knowledge of food hygiene and safety codes.Waheed Ahmed Shabaan 03
Waheed Ahmed Shabaan 03Waheed Ahmed
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Waheed Ahmed has over 22 years of experience as an executive chef in hotels across Egypt, Jordan, Qatar, and Saudi Arabia. He has extensive expertise in supervising kitchen operations, staff, menu planning, food preparation, and quality control. His career includes roles as an executive chef, banquet chef, sous chef, and chef de partie at prestigious hotels such as the Grand Hyatt Cairo, Le Royal Meridien Cairo, and Ramada Dammam Hotel and Suites. He seeks a new challenging opportunity where he can utilize his strong leadership and culinary skills.Meraj Khan CV 16-11-2014
Meraj Khan CV 16-11-2014Meraj Khan
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This curriculum vitae summarizes Meraj Ahmed Khan's work experience and qualifications. He has over 13 years of experience in catering and camp management roles. Most recently, he worked from 2010 to 2014 as the Camp Boss and Project Supervisor for Karam Fedics Services, where he oversaw food production and ensured cleanliness and hygiene standards. He is seeking long-term employment in a catering role where he can utilize his experience managing budgets, menus, and staff.Prasanna Chaminda Nanayakkara Wasam Egodage 001 (3)
Prasanna Chaminda Nanayakkara Wasam Egodage 001 (3)PRASANGA NANAYAKKARA
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This document is a curriculum vitae for Prasanga Chaminda Nanayakkara Wasam Egodage. It summarizes his personal and educational background, work experience including roles as Commis, Demi Chef de Partie, Chef de Partie, Sous Chef, and Senior Sous Chef at various hotels in Sri Lanka, Dubai and Fujairah over the past 20 years. It also lists his certifications, awards, trainings attended, and two character references.Eido Khater Moamen Hemaida
Eido Khater Moamen Hemaidaeido khater
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Eido Khater Moamen is a 47-year-old Egyptian national with over 25 years of experience in hospitality and tourism management roles in Egypt and the Middle East. He has held positions such as Executive Chef, Sous Chef, and Production Chef at hotels in the UAE, Lebanon, Jordan, Egypt, and Iraq. He is looking for a new opportunity that offers challenges, learning, and allows him to fully utilize his skills and experience.SANJEEWA PERERA NEW CV2016
SANJEEWA PERERA NEW CV2016Sanjeewa Perera
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Sanjeewa Perera is a Sri Lankan chef seeking a position that allows him to develop his 18 years of culinary experience. He currently works as the Chef de Cuisine at the Burj Al Arab hotel in Dubai. Prior to this, he held several positions with increasing responsibility at luxury hotels in Dubai and Sri Lanka. Perera has received numerous medals in culinary competitions and undergone extensive training in food safety, hygiene, and systems. He is proficient in English and computer systems with strong leadership, communication, and customer service skills.CV-RAUL
CV-RAULRaul Abella
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Raul B. Abella is seeking a new position utilizing his experience as a cook and knowledge of food safety and hygiene standards. He has over 15 years of experience in various kitchen roles in Oman and the UAE, currently working as a breakfast cook. His resume outlines his duties in past roles preparing foods, ensuring food safety, cleaning, and multi-tasking abilities.VIKAS PATHAK
VIKAS PATHAKvikas pathak
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Vikas Pathak has over 15 years of experience as an executive chef and sous chef in India and abroad. He has worked in several high-end restaurants and hotels in India, including Blue Frog, Fussion Food, Foodhall 1, Hard Rock Cafe, and Taj Gateway Hotel. Additionally, he spent time working on Carnival Cruise Lines in the U.S., gaining experience in international cuisines and large-scale food operations. Pathak has strong skills in menu development, recipe creation, kitchen management, and staff training. He holds a degree in hospitality management and has participated in additional culinary courses.chef SUPRITAM BASU new
chef SUPRITAM BASU newsupritam basu
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This document contains the resume of Supritam Basu, who has over 8 years of experience working as a chef in 5-star hotels and restaurants in Dubai, Qatar, India, and other locations. He currently works as a Senior Chef de Partie at JW Marriott Hotels in Dubai. His resume highlights his culinary skills and accomplishments, including nominations for industry awards and medals won in cooking competitions. He is seeking a new challenging role in culinary management.CV (2) (1) (2) (1)
CV (2) (1) (2) (1)Ibrahim Mahmoodkutty
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Ibrahim Mahmood Kutty is an experienced chef seeking a challenging position in food and beverage. He has over 12 years of experience in hotel industry roles such as Head Butcher at Aloft Hotel and Metropolitan Hotel. His responsibilities included checking meat/fish quality, ensuring cleanliness and food safety standards. Kutty is educated with culinary and hygiene certifications and fluent in several languages including Arabic, English, Hindi and Malayalam.Rowell M. Asagra
- 1. Rowell M. Asagra Navy Gate Area, Abu Dhabi U.A.E. Contact Number: (+971) 505706965 / 564460037 E-address: asagrar@ymail.com Qualifications: A Highly Talented Chef withextensiveexperiencein operation of kitchen and restaurantaccordingly, communicating and motivates withfrontand back-of-the-housepersonnel’sto providea dining experience thatmeets or exceeds guest’s expectations. Processing guestordersto ensurethatall food itemsare prepared according to Food Safetystandardsand served on a timely basis. Work Experience: Sous Chef October 2014 – Present MikadoCafé Al Hana Tower, KhalidiyaAbuDhabi UAE Responsibleforthe day to day operation of the kitchen,and the wholeof therestaurantaswell, takescare of the qualityof thefood being broughtto the guests,ImplementsproperFood SafetyStandardsin thework place, In-Chargeof Training thestaffson theproperstandard being implemented by thecompany,and Ensurespropercostsof thedishes being sold on a day to day basis. Head Chef October 2013 – October 2014 Al WahdaMall AbuDhabi UAE UMI FusionRestaurant Responsibleof supervising and Training cooksin the daily operations,monitoring stocksinventories, following and implementing HACCAPstandards,stocksordering,maintainingthefood standards,safetyand qualitymeasuresmaintained on each and every operationsdaily. Senior Chef De Partie March 2011- October2013 Hot Kitchen and Sushi Chef Shangri-La_SoukQaryat Al Berri, Abu Dhabi UAE Sho ChoJapaneseLounge and Restaurant In Chargeon Supervising LineChefs/Commisfortheday to day preparation,such asthecutting of fresh seafood items Portioning meatproducts,Poultry itemsand vegetablesaswell,All around Chef on Hotand Cold section namely:operation of fryer, griller, oven, Salad section and SushiBar section, enhanced also on preparing marketing listsfor ordering of kitchen supplies needed and maintaining thestandardsof hygiene, cleanliness and food safetyin thework place.
- 2. Chef De Partie October2009-March 2011 Hot and ColdKitchen, Teppanyakki, Sushi Maker Al Ain PalaceHotel A.D.U.A.E. Taiki JapaneseRestaurant Responsible onthe dailyMisenPlace of the outletoneachstation,preparingMarketlistsforthe next operationday,checkingof the dailyoperationstandardssuchasdue datesof each items,temperaturesof the freezersandchillers,cleanlinessof the workplace andmakingsure thatall foodsthat are to be deliveredtothe guests/customersare totallydelightful andpresentable. Chef De Partie August2007-June 2009 Chairman’sClub Kuwait Sharq,KuwaitCity Handlespreparationof the day’sMenuand properportioningof foods,maintainingthe standardsof the companyon cleanlinessasforthe requirementsof the HealthAuthorities. Pastry Chef/Cook February2007-August 2007 Entrecote Caféde Paris AlarganCompound,Al Bidaa,SalmiyaKuwait Handles pastrysection,cooksandbakesdesserts andknowledgeableonthe tasksto be prepared inside the kitchensection,inwhichmanagestomeetthe standardsof the restaurantitself. Demi Chef Sushi Maker/Teppanyakki Cook February2004 – February 2007 Wasabi JapaneseRestaurant KuwaitCity, Kuwait Skilledin teppanyakki section,handles dailypreparations inminimal supervisions,anddelightscustomers while preparing/cookingtheirorders/meal infrontof them, alsoknowledgeable insushi sectionand inthe kitchenareaas well. Kitchen Cook/Commis January2003-January 2004 KaizenJapanese Restaurant PasayRoad, Manila,Philippines Has beenable tofinisheverygiventasksandhasa positive outlookthrough co-workers asateam, handlesalsoteppanyakki sectionitspreparations. Medical Sales Representative February2002-April2003 Aldril PharmaceuticalsIncorporated Quezon City,Philippines Beenable tobuildanexcellent rapportanddevelopedanotherwiseunorthodoxwayof convincingclients or the MD’s to patronize the company’sproducts;thusincreasingdemandswhichresulted tomeetsales quotain due time.
- 3. Kitchen Helper March 2001-February 2002 JapaneseClub PasayCity, Philippines Has vigorouslytrainedtothe differentsectioninthe kitchen,preparationsandcookingaswell asassisting the chef’sas instructed. Branch in Charge November1999-March 2001 VideoCity Daraga,Albay Philippines Religiouslymanagedthe store branch,generatedthe requiredsalesquotainaday muchto delightthe franchise owneronthe differentmarketingapproachesthathasbeeninitiatedtoupliftthe marketand compete fairlywith others MarketingAssistant-ServiceCrew March 1998- November1999 Shakey’sPizzaRestaurant Legazpi City Philippines Establishedgood rapportwithfellow employeesespeciallywiththe customers,andgeneratedasturdy amountclienteleforthe companythroughrecentlesstrade andmarketingapproach. Date of Birth: April 9, 1978 Place of Birth: Daraga, Albay Philippines Civil Status: Married Religion: Roman Catholic Education: Graduate B.S. in Business Administration Major in Marketing Aquinas University of Legazpi Legazpi City, Philippines 4500 June 1995- March1999