Rabeek Ismail

  • CHENNAI TN
Rabeek Ismail

CHEF DE PARTIE

Work History

Work History
Aug 2013 - May 2015

DCDP

ANNAM VEG RESTURANT

MAIN PURPOSE OF JOB:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

DUTIES

▪ To monitor stock movement and be responsible for ordering on your section

▪ To ensure minimum kitchen wastage. ▪ To ensure knowledge of the product is maintained and communicated to all relevant personnel.

 ▪ To learn and record skills and recipes from other members of the department

▪ To report any maintenance issues to the Head Chef immediately.

▪ To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

▪ To be flexible and willing to help the restaurant kitchen at busy times if required

Dec 2008 - Oct 2012

COMMI I

MARINA CLUB

The primary objective of the commis chef is to learn how to work in every area of the kitchen. In order to accomplish this, a commis chef rotates throughout the kitchen, spending six months or so at one kitchen station before moving on to a different one. At each kitchen station, the commis chef has the opportunity to learn from a different senior chef who is in charge of that area. As a commis chef develops their skills as they rotate throughout the kitchen, they will consider which area they want to eventually specialize in. 

Nov 2007 - Nov 2009

COMMI II

THE ASHHOK HASSAN

This can be a challenging position, as the beginning chef is expected to absorb a great deal of information in a short amount of time. It can also be a difficult job because all of a commis chef’s training is conducted on the clock in the kitchen, which is often a high-stress work environment—especially during busy meal times. In light of this, a commis chef (like all chef types) must be able to work under pressure in order to succeed in his or her role. Duties and responsibilities. 

Education

Education
Jun 2004 - Jul 2007

DIPLOMA IN CATERING MANAGEMENT

KINGS FOUNDATION CATERING COLLEGE
Jun 2003 - Apr 2004

SSLC

DURAI KAMALAM HIGH SCHOOL

Skills

Skills

TRAINING

  • HOTEL PANDIAN

Chennai Tamilnadu
(Front office&house keeping)10/2004-01/2005

  • HOTEL FORTUNE

Madurai Tamilnadu
(F&B Production)11/2005-02/2006

  • QUALITY HOTEL

Vijayavada Andrapradesh
(F&B Service)11/2006-02/2007

SKILLS

  • KNOWLEDGE OF COMPUTER
  • KNOWLEDGE OF CATERING AND HOTEL MANAGEMENT

LANGUAGES

  • TAMIL
  • ENGLISH
  • HINDI
  • ARABIC

Text Section

I Hereby Declare the details furnished above are true to the best of my knowledge and belif