Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Mosin Shaikh

Mumbai

Summary

  • Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef.
  • Hotel dining and catering professional well-versed in guest services and food and beverage operations. Experienced in large-scale events, as well as intimate gourmet dining and afternoon tea services. Successful at building relationships with customers to increase likelihood of repeat business.
  • Help prepare ingredients and do any tasks the chef de partie needs assistance with. In most kitchens, commis chefs are regularly moved around the kitchen so they will assist different chefs. ... The commis chef's duties can often depend on the responsibilities of the chef de partie they're assisting.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Assistant Sous Chef

Hotel Prime Grand
MUMBAI
09.2015 - 10.2020
  • To plan menus and ensure food meets quality standards.
  • In charge of ISO Audit and term inspections.
  • Recording inventories and keeping a check on stock availability.
  • Training and guiding newly joined apprentice with health and safety measures.
  • Handling Italian section and live counter.
  • Cooking on regular basis for guests or function.
  • Organizing food and menus for parties and functions.
  • Instruct cooks in preparation, cooking and presentation of food.
  • May prepare and cook meals or specialty foods.

Commi 1

AL HABEEB CATERING COMPANY & CO.
MUMBAI
10.2013 - 06.2015
  • Ensuring that all stocks are well maintained.
  • Ensure the quality of the food items.
  • Ensuring the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
  • Taking care of proper sanitation and cleanliness of surfaces and storage containers.
  • Follow and maintain cleanliness and good hygiene practices in the kitchen.
  • Responsible for preparing lunch n dinner for 800 pax of military training group.
  • Learning ARABIC CUISINE.
  • Also got a chance to work in hospital to work as a supervisor and supervise the food which was given to the patients with the help of unionist and also worked in the jail and cooked for the criminals.
  • Inform Chef of excess food items for use in daily specials.
  • Inform F&B service staff of available items and available chef special menu.

Commi 1

OLIVES BAR & KITCHE
MUMBAI
05.2010 - 06.2013
  • Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards.
  • Also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.
  • Was responsible to handle the whole of pasta section with setting up of live section and grill every Saturday and Sunday Lunch Buffet.
  • Preparing pasta dough and home -made pastas and risottos.
  • Handling and helping the Entree section with mis-en-place and helping them plating the dishes.
  • Responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc.
  • Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.
  • Also expected to comply with the conditions of the food hygiene policies.
  • Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
  • Accepting store deliveries are also part of the Commis I Chef duties.
  • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
  • Control food stock and food cost in his section/kitchen.
  • Cook food and prepare top-quality menu items in a timely manner.
  • Communicate assistance needed during busy periods.

Commi 1

4. BURGER BOUTIQUE
MUMBAI
06.2009 - 04.2010
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Have knowledge about different innovative types of burgers with their toppings and sauce.
  • With and opportunity provided of learning to make pizza by hand tossed method and being responsible to handle and train other colleagues.
  • Assisting different station chefs (chef de partie) in the kitchen.
  • Helping prepare ingredients and do any tasks the chef de partie needs assistance with.
  • Helping unpack deliveries helps you learn where everything goes and learn about the general running of a kitchen.
  • Stock rotation.

Commi 1

MYRTLE BEACH MARIOTT RESORT & SPA AT GRAND DUNE
03.2008 - 04.2009
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Given responsibility of handling kitchen.
  • Working as a helping hand in the banquet kitchen.
  • With the knowledge worked and presented my hotel on live station and as a team worked as a task-force member in another property.
  • Rotated food regularly, removing outdated items for proper disposal.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.

Commi

Khana Khazana
MUMBAI
02.2007 - 02.2008
  • Rotated through all prep stations to learn different techniques.
  • Learned specific cutting techniques for chopping vegetables and fresh spices.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Assisted with routine stock rotation to keep ingredients fresh.
  • Gathered and placed all ingredients into workstations to meet shift needs.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
  • Monitored recipe portioning to control food costs.

Education

High School Diploma -

Central Railway Employees High School

Some College (No Degree) - HSC

S.K.P College Of Science And Commerce

Bachelor’s Degree of Hospitality And Tourism -

A.K.Hafizka Institute Of Hotel Management And C

Skills

  • Basic cooking methods
  • Inventory supervision
  • Measuring and portioning
  • Food preparation
  • High hygienic standards
  • Signature dish creation
  • Food inventories
  • Sanitation guidelines
  • Baking and broiling skills
  • Fine-dining expertise
  • Performance assessments
  • Recipes and menu planning
  • Forecasting and planning
  • Kitchen staff coordination
  • Dining area cleanliness
  • Team leadership
  • Microsoft Excel
  • Time management
  • Customer service oriented
  • Basic knowledge of Ms-Office suite
  • Basic hardware and internet applications

Certification

  • Awarded for Winner in “Cricket Tournament Inter Sports Meet”, 02-03
  • Secured Second prize in Food Research assignment.

Additional Information

  • Industrial training in THE MIRADOR (Duration- 2 months). Worked as a helping hand for Indian section, mainly was in charge of continental section as setting up the buffet, refilling, Preparing sauces worked as a helping hand in tandoor during banquet parties and was in charge of live section.
  • BEST WESTERN THE EMERALD (Duration-2months). Got an opportunity to work at the Front desk helping them with back area work as making guest profile and entering in the records, taking reservations, and help the guest with their needs and any other information helpful to them.

Timeline

Assistant Sous Chef

Hotel Prime Grand
09.2015 - 10.2020

Commi 1

AL HABEEB CATERING COMPANY & CO.
10.2013 - 06.2015

Commi 1

OLIVES BAR & KITCHE
05.2010 - 06.2013

Commi 1

4. BURGER BOUTIQUE
06.2009 - 04.2010

Commi 1

MYRTLE BEACH MARIOTT RESORT & SPA AT GRAND DUNE
03.2008 - 04.2009

Commi

Khana Khazana
02.2007 - 02.2008

High School Diploma -

Central Railway Employees High School

Some College (No Degree) - HSC

S.K.P College Of Science And Commerce

Bachelor’s Degree of Hospitality And Tourism -

A.K.Hafizka Institute Of Hotel Management And C

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Mosin Shaikh