P.D.

A COLONY PLOT NO 179 H NO 281/133 CORLIM MALAR ILHAS PANJIM-GOA PIN-

403110. PH: 0832-2284649 MOBILE: +917721018235/8689967761 E-MAIL:
shaikhfarir@gmail.com

Shaikh Farir
Abdul

OBJECTIVE:

“TO BUILD MY CAREER IN HOSPITALITY INDUSTRY THROUGH HARD WORK AND WHERE I CAN PROVE MY
MANAGEMENT SKILLS AND EXPLORE MY PROFESSIONAL KNOWLEDGE IN BENEFICIAL WAY ”

PROFESSIONAL SUMMARY:

Experienced Pastry Chef and Sous chef main kitchen with 10+ years in the customer service
industry creating and providing pastries, confectionary, bakery and multi cuisine in
restaurants hotels and resorts. Capable of quickly adapting to locale cuisine and tastes
adjusting for diets. Have acquired a number of certifications for safely handling food as well as
a continued education in hospitality.

Core Qualifications:

 Solid understanding of regulations and regulations concerning the care of foodstuffs

ingredients and public safety
 Managed staff of three or more with strong leadership skills
 Inspection and monitoring of advanced bakery, pastry and main galley tools
equipment accessories ingredients etc.
 Network of relationships with product manufacturers and vendors for regulated and
affordable inventory
 Admirable experience in baking pastry in upscale hotel, resort and restaurants and
cruise.
 Deep knowledge in every aspect of operations at baking department
 Profound knowledge of managing pastry employees and maintaining amicable
customer contacts
 Proficient in pastry display and offering services
 Skilled at retail pastry service, inventory management and controlling food cost
  Ability to bake pastry in compliance with established standards
 Ability to maintain apt temperature needed for baking different food items

PERSONAL SKILLS

 Making decisions and solving problems.

 Ability to quickly engage with others.
 Trouble-shooting any problems that may arise.
 Mentally tough enough to be able to work long hours in a stressful environment.
 Food resourcing, preparation and presentation.
 Food and beverage management.
 Taking responsibility for personal development.
 Willing to take responsibility for what happens in the kitchen.

WORK EXPERIENCE
PRESENTLY WORKING WITH DELLA ADVENTURE RESORT PVT.LTD LONAVALA AS
SOUS CHEF AND HEAD OF DEPARTMENT FOR DELLA ADVENTURE AND TRAINING ACADEMY
FOOD AND BEVERAGE PRODUCTION. FROM 22 MAY 2018 TILL THE DATE.

PROPERTY DETAILS:
ROOMS 26 ( FOUR PAX PER ROOM)
MARATHA BANQUET: (175 PAX CAPACITY)
SALAM MANIKSHAW FINE DINE RESTAURANT BUFFET AND ALACARTE (60 PAX)
OPEN TERRACE LOUNGE AND BBQ (40 PAX)
GURKHA LOUNGE SPECIALITY RESTAURANT MULTI CUISINE POOL SIDE (40 PAX)

HANDELING TEAM OF (30-40 STAFF)

KEY RESPONSIBILITIES INCLUDED
INTERACTING WITH GUESTS TO OBTAIN FEEDBACK ON PRODUCT QUALITY AND SERVICE
LEVELS.
RESPONDING TO AND HANDLES GUEST PROBLEMS AND COMPLAINTS.
MAKING RECOMMENDATIONS TO THE GENRAL MANAGER REGARDING SUCCESSION
PLANNING.
ENSURING THAT GUESTS ARE ALWAYS RECEIVING AN EXCEPTIONAL DINING EXPERIENCE
REPRESENTING TRUE VALUE FOR MONEY.
ENSURING THAT ALL RECIPES AND PRODUCT YIELDS ARE ACCURATELY COST AND
REVIEWED REGULARLY.
ENSURING THAT ALL FOOD ITEMS ARE PREPARED AS PER STANDARD RECIPE CARDS WHILST
MAINTAINING PORTION CONTROL AND MINIMIZING WASTE.
ENSURING THAT FOOD STOCK LEVELS WITHIN THE CULINARY DEPARTMENT AREAS ARE OF
SUFFICIENT QUANTITY AND QUALITY IN RELEVANCE TO THE HOTEL OCCUPANCY AND
FUNCTION FORECASTS.
ENSURING THAT ASSOCIATE MEALS AND ASSOCIATE DINING SERVICES ARE OF A
CONSISTENTLY HIGH STANDARD.
ENSURING THAT CHEFS ARE ALWAYS IN CLEAN TIDY UNIFORMS AND ARE ALWAYS
PRESENTABLE TO BE IN GUEST VIEW.
ENSURING THAT ALL FOOD PREPARATION EQUIPMENT IS BEING USED SAFETY AND
CORRECTLY AND THAT IT IS CLEANED AND MAINTAINED.
ENSURING THAT ALL CULINARY OPERATIONS MANUALS ARE PREPARED AND UPDATED.
ENSURING THAT THE DEPARTMENT’S OVERALL OPERATIONAL BUDGETS ARE STRICTLY
ADHERED.
ENSURING THAT ALL RELEVANT BANQUET SET-UPS ARE PREPARED AHEAD OF GUEST’S
ARRIVAL AND IN ADHERENCE WITH HOTEL STANDARDS.
AWARENESS OF NEW ITEMS, WHICH ARE INTRODUCED ONTO THE MARKET AND DELEGATING
RESPONSIBILITIES TO SUBORDINATES AS REQUIRED.
RECRUITING A SUITABLE CULINARY TEAM WHO ARE ABLE TO WORK WITHIN A
DECENTRALIZED MANAGEMENT PHILOSOPHY.

WORK EXPERIENCE

Presently working with Oceania cruises as Ass Chef De Partie pastry from 27th September, 2015 till
the date completed 3 successful Contract.

Working with Oceania cruises during my 1st contract I was working with many well known pastry
chef, was assigned working in different section of pastry department.
Was also assigned for speciality restaurants red ginger as in charge for restaurant pastry production
later on moved to Tuscan steak Italian specialty restaurant.

In 2nd contract I was designated as Production Incharge for night shift looking after production of tea
time production, ice cream sorbets and cookies production

In 3rd contract I worked as Incharge for Grand Dining room Incharge, preparing and plating all
desserts served in grand dining room every day as per menu.

Key Responsibilities included:

 Preparing all required Pastry recipe as instructed following the Menus, Recipes,
Guidelines & Methods provided.
 Maintaining a safe and clean work environment by complying with USPH and
Company Regulations.
 Handling the work in any section of the Pastry Department and demonstrate methods
and recipes to my subordinates.
 Producing and maintaining the expected level of food quality in my area of
responsibility as per the Pastry Chef instructions.
 Ensuring immaculate cleanliness in the Pastry / Bakery Department and adjacent
areas, by applying safe work practices, procedures according to USPH Regulations
and prevent any equipment damages / loss.
 Ensuring that the HACCP program is applied accordingly.
FROM 1ST JANUARY 2015 TO 25TH SEPTEMBER 2015 WORKED AS A SENIOR FACULTY IN INDIAN TRAINING INSTITUTE
IN FOOD PRODUCTION AND BAKERY.
 Taking theory and practical for production and bakery classes for students.
 Consulting with head of department for changes of syllabus and new additions.
 Organising special food events for students.
 Looking after budgeting of kitchen.
WORK WITH 5TH JULY 2013 WORKING WITH NIYAAZ GROUP OF RESTAURANT AND TAKE WAYS BELGAUM
AS A SOUS CHEF TILL 31st December, 2014.

 Interacting with guests to obtain feedback on product quality and service levels.
 Responding to and handles guest problems and complaints.
 Making recommendations to the Executive Chef regarding succession planning.
 Ensuring that guests are always receiving an exceptional dining experience
representing true value for money.
 Ensuring that all recipes and product yields are accurately cost and reviewed
regularly.
 Ensuring that all food items are prepared as per standard recipe cards whilst
maintaining portion control and minimizing waste.
 Ensuring that food stock levels within the culinary department areas are of sufficient
quantity and quality in relevance to the hotel occupancy and function forecasts.
 Ensuring that associate meals and associate dining services are of a consistently high
standard.
 Ensuring that chefs are always in clean tidy uniforms and are always presentable to be
in guest view.
 Ensuring that all food preparation equipment is being used safety and correctly and
that it is cleaned and maintained.
 Ensuring that all culinary operations manuals are prepared and updated.
 Ensuring that the Department’s overall operational budgets are strictly adhered.
 Ensuring that all relevant banquet set-ups are prepared ahead of guest’s arrival and in
adherence with hotel standards.
 Awareness of new items, which are introduced onto the market and delegating
responsibilities to subordinates as required.
 Recruiting a suitable culinary team who are able to work within a decentralized
management philosophy.

WORKING IN TINNAS INN RESTORANTE ITALIANO A NEWTONS VENTURE GOA AS SENIOR CHEF DI PARTIE IN
BAKERY,PASTRY, AND ITALIAN SECTION FROM 1ST NOV 2012 to 4TH JULY 2013.

 Taking care of daily food preparation and duties assigned by the superiors to meet the
standard and the quality set by the Restaurant.
 Following the instructions and recommendations from the immediate superiors to
complete the daily tasks.
 Coordinating daily tasks with the Sous Chef.
 Responsibility of supervising junior chefs or commis.
 Estimating the daily production needs and checking the quality of raw and cooked
food products to ensure that standards are met.
 Ensuring that the production, preparation and presentation of food are of the highest
quality at all times.
 Ensuring highest levels of guest satisfaction, quality, operating and food costs on an
ongoing basis.
 Following good preservation standards for the proper handling of all food products at
the right temperature.
 Operating and maintaining all department equipment and reporting of
malfunctioning.
  Ensuring effective communication between staff by maintaining a secure and friendly
working environment.
 Establishing and maintaining effective inter-departmental working relationships.
 Have excellent knowledge of menu creation, whilst maintaining quality and
controlling costs in a volume food business.
 Personally responsible for hygiene, safety and correct use of equipment and utensils.
 Ability to produce own work in accordance with a deadline and to assist and
encourage others in achieving this aim.
 Consults daily with Sous Chef and Executive chef on the daily requirements, functions
and also about any last minute events.
 Guiding and training the subordinates on a daily basis to ensure high motivation and
economical working environment.
 Daily feedback collection and reporting of issues as they arise.

WORKED IN NEELAM HOSPITALITY IN THE GRAND NEELAM AS DEMI CHEF DI PARTI FROM 14 NOV
2011 TO 13 OCT 2012 IN CONTINENTAL SECTION & WORKED IN THE CHOCOLATE MANS
PRODUCTION AS DEMI CHEF DE PARTI FROM 18 FEB 2011 TILL 10 SEP 2011 IN BAKERY AND PASTRY
SECTION.

 Monitoring stock movement and being responsible for ordering in my section

 Ensuring minimum kitchen wastage.
 Ensuring knowledge of the product is maintained and communicated to all relevant
personnel.
 Responsible for completing miss en place
 Reporting any maintenance issues to the Head Chef immediately.
 Complying with all policies and procedures to ensure that all statutory regulations are
observed.
 Liaisoning with the Head Chef/Sous Chef and implementing new menu/dishes/systems
where applicable.
 Ensuring all statutory regulations are adhered to, such as food hygiene policies.
FROM 22 AUG 2009 WORKING AS COMMI-I IN SAROVAR PORTICO LAZYLAGOON ARPORA CALANGUT IN BAKERYAND
PASTRY TILL 15 FEB 2011.

FROM 17 OCT 2008 TO 05 MAY 2009 WORK AS A COMMI-I IN HOTEL BEACON COURT, BAGA CALANGUT GOA IN
BAKERY AND PASTRY SECTION.

FROM 08 JAN 2008 TO 14 OCT 2008 WORK AS COMMI-II IN RIVIERA DE GOA. ARPORA CALANGUT, GOA. IN BAKERY
AND BUTCHERY SECTION.

FROM 10 SEP 2007 TO 10 NOV 2007 WORK AS CASUAL IN LOTUS CAFÉ J W MARRIOTT, JUHU MUMBAI.IN ITALIAN
SECTION

FROM 17 JAN 2006 TO 17 JUL 2006 INDUSTRIAL TRAINING IN GOA MARRIOTT RESORT, MIRAMAR PANJIM GOA. IN
BAKERY SECTION.

ACADEMIC QUALIFICATION:

 H.S.S.C IN PONDA EDUCATIONAL SOCIETY, FARMAGUDI PONDA GOA. GOA BOARD GRADE 2 ND CLASS.

 COMPUTER BASIC IN GNS COMPUTER INSTITUTE OLD GOA.

  ONE YEAR DIPLOMA IN FOOD AND BEVERAGE PRODUCTION IN SISI-CMTES PANJIM-GOA. GRADE 1ST CLASS.

 THREE MONTHS CERTIFICATE COURSE IN BAKERY AND PATISSERIES IN AGNEL INSTITUTE OF FOOD CRAFT AND
CULINARY SCIENCE VERNA GOA.

 CERTIFICATION OF PUBLIC HEALTH & SANITATION PROCEDURES.

PERSONAL PROFILE:

DATE OF BIRTH : 01/05/1987.

NATIONALITY : INDIAN.

GENDER : MALE.

MARITAL STATUS : MARRIED.

LANGUAGES KNOWN : ENGLISH, HINDI, KONKANI, AND MARATHI.

HOBBIES : TRAVELING, READING BOOKS.

PASSPORT NO : P5602343

DECLARATION:

I HEARBY DECLARE THAT THE INFORMATION GIVEN ABOVE IS TRUE TO THE BEST OF MY KNOWLEDGE AND BELIEF.

SHAIKH FARIR ABDUL