Abdul Qadir

Hard working and conscientious individual seeking a challenging and long term career as a Sous Chef. Experienced in handling all kitchen sections (FRY, GRILL, SALAD, PASTA, Pick-Up). Knowledgeable in preparing Vegan, Non-Veg Mediterranean, Mexican, Italian, American, Indian, and Arabic cuisines. Skilled in food safety, staff training, inventory management, and kitchen operations with 12 years 7 months of experience.

Sr CDP to Sous Chef at Global Food Concept Bahrain Baker&spice (2017-06 – Present)

DCDP to CDP at Baker&spice (2012-11 – 2017-06)

5 years 3 months experience

Back of the House Supervisor at T.G.I Fridays (2012 – 2016-11)

4 years experience. Responsibilities included handling all kitchen sections (FRY, GRILL, SALAD, PASTA, Pick-Up), ensuring food safety and sanitation compliance, training new employees, ordering and receiving ingredients, monitoring food quality and temperature, managing duty roster, interacting with guests for feedback, controlling food spoilage and waste, and participating in new menu implementation.

Line Cook at T.G.I. Fridays (2009-11 – 2012)

3 years experience in restaurant kitchen operations

Prep Cook at T.G.I. Friday's (2008 – 2009)

1 year experience in food preparation

Certified Cook in Food Preparation – IHM Hajipur (2014)

12th – Jai Prakash University (2004-07 – 2008)

INTER – Amnour High School (2003)

SSLS – Amnour High School (2002)