Momed Azeez

Respected Sir/

Provide feedback to Sous Chef with performance management of subordinates

• Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance
• Participate in scheduled training and development programs provided by the Lounge to improve self and department standards
• Assists in developing daily and seasonal menu items
• Establishes and maintains effective colleague relations and inter-departmental working relations
• To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided
• To assist in developing dishes for incorporation in the menus

  I the undersigned Mr mohammed hazeez. take this opportunity in applying for the post of chef De partie in the cold and hot kitchen department a la carte of your reputed organisation.Attached along with this mail is my curriculum vitae for your kind consideration. Awaiting your kind response and if given a chance i will prove myself as an asset to this organisation.

  Thanking you

• Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• General food preparation work
• Maintain and enhance the food products through creative menu development and presentation
• Create Confidence – by being an expert at what you do; by acting and looking the part and adapting your style to match your guests’ pace in all you do
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Collaborate with Emerald Sous Chef in menu development, adapting to seasonality of products and cooking trends

• Highly competent in the following: meat, fish and poultry cooking, and the preparation of vegetables, basic stocks, soups, and sauce
• Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment
• Possess great attention to detail
• Solid knowledge of culinary terminology and techniques
• Excellent ability to communicate clearly, concisely, and openly in all interactions
• Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts
• Exceptional ability to use sound logic and good judgment at all times within a high-pressure work environment
• Knowledge of profit and loss accounts
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
• Demonstrated ability to work with maximum accuracy, efficiency and attention to detail, maintaining a keen sense of urgency at all times