RESUME

Ibrahim Mahmood KuttyP.O.Box : 94943Abu Dhabi. U A ETel.+ 971- 0553642408,0567136177Email ID :- mahmoodkutty@gmail.com kutty.mahmood@yahoo.com

OBJECTIVE

To take up challenging carrier level prospect in the Food and Beverage department of your esteemed organization where I can use my skills, which include a productive, creative approach towards my work and expectations for the growth of the business.

PROFESSIONAL EXPERIENCE:

Ibrahim Mahmood KuttyP.O.Box : 94943Abu Dhabi. U A ETel.+ 971- 0553642408Email ID :- mahmoodkutty@gmail.com kutty.mahmood@yahoo.com

OBJECTIVE

To take up challenging carrier level prospect in the Food and Beverage department of your esteemed organization where I can use my skills, which include a productive, creative approach towards my work and expectations for the growth of the business.

PROFESSIONAL EXPERIENCE:

12 Years U A E experience in Hotel Industry

Head ButcherAloft Hotel (star wood group)Abu Dhabi(2011May to till date)

Responsibilities as Head Bucher

? Responsible of Checking all Meat and Fish on delivery for quality, quantity and temperature

? In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish items in the Freezers and Fridges.

? Be present during the sanitation inspections of your areas.

? Fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&B manual.

? Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory

Head Butcher

Metropolitan Hotel. (5 Star) Dubai. (Al Habtoor Group. Dubai14 Various Outlets including 3 Bars)(Jan’08 to May2011)

Responsibilities as Butcher

? working according to the HACCP standards.? Training the junior Chefs.? checking the quality, quantity, temperature, dates etc according to HACCP policy with

the receiver as well as store keeper ? Yield test are done randomly with the Cost Controller to keep a check on wastage and

also to control the cost.? Daily Store requisition & direct purchases according to the consumption of the products.? Monitors the issues from stores to the outlet.

Chef De Partie (Butcher)(Dec’06 to Dec’07)Metropolitan HotelDubai

Commis – 1

(May’02 to Nov’06) Metropolitan HotelDubaiResponsibilities as Commis - 1

? Daily Day to Day Operation Mise n Place? Keeping the standard according to HACCP? Receiving and Quality checking of the Food Product with the receiver

Butchery(commis-1 (Mar’00 to Feb’02)The South Park Hotel,Trivandrum-Kerala

Arabic Chef. commis chef

(Apr’94 to Dec’99)Zaein Restaurant Group-Saudi Arabia

? keeping the standard according to HACCPResponsibilities as Arabic Chef

? Daily Day to Day Operation Micen Place? Receiving and Quality check of the products.

Head ButcherAloft Hotel (star wood group)Abu Dhabi(2011May to till date)

Responsibilities as Head Bucher

Responsible of Checking all Meat and Fish on delivery for quality, quantity and temperature

In charge of cleanliness of the Meat and Fish preparation rooms and proper storage of all Meat and Fish items in the Freezers and Fridges.

Be present during the sanitation inspections of your areas.

Fully aware of the company controlling and food preparation procedures e.g. portion control, as outlined in the F&B manual.

Daily contact and exchange of information with the Executive Chef or Sous Chef is obligatory

Head Butcher

Metropolitan Hotel. (5 Star) Dubai. (Al Habtoor Group. Dubai14 Various Outlets including 3 Bars)(Jan’08 to May2011)

Responsibilities as Butcher

working according to the HACCP standards. Training the junior Chefs. checking the quality, quantity, temperature, dates etc according to HACCP policy with

the receiver as well as store keeper Yield test are done randomly with the Cost Controller to keep a check on wastage and

also to control the cost. Daily Store requisition & direct purchases according to the consumption of the products. Monitors the issues from stores to the outlet.

Chef De Partie (Butcher)(Dec’06 to Dec’07)Metropolitan HotelDubai

Commis – 1(May’02 to Nov’06) Metropolitan HotelDubaiResponsibilities as Commis - 1

Daily Day to Day Operation Mise n Place Keeping the standard according to HACCP Receiving and Quality checking of the Food Product with the receiver

Butchery(commis-1 (Mar’00 to Feb’02)The South Park Hotel,Trivandrum-Kerala

Arabic Chef. commis chef

(Apr’94 to Dec’99)Zaein Restaurant Group-Saudi Arabia

Responsibilities as Arabic Chef

Daily Day to Day Operation Micen Place keeping the standard according to HACCP Receiving and Quality check of the products.

EDUCATIONAL QUALIFICATION

Passed Pre-Degree from Calicut University S.S.L.C from Board of Kerala –India One Year diploma in Professional Cookery-Kerala Basic Hygiene Course from Johnson Diversey, Dubai

Basic Hygiene Course from Abu Dhabi food Control Authority Intermediate Food Hygiene Course(Level 3)

PERSONAL DETAILS

Nationality : IndianSex : MaleDate of Birth : 26th April 1974Marital Status : Married Languages known : Arabic, English, Hindi & MalayalamHobbies : Playing Cricket and Listening MusicVisa Status : Employment (Transferable) Passport Number : K 3672173

REFERENCES

CHEF SAJEEV CHEALAT CHEF MOHAMED ZAID Executive Chef Executive ChefLandmark Group Metropolitan HotelDubai, UAE Dubai, UAETel: +971(50)2674840 Tel: +971(50) 7681716

Declaration

I here by declare that the above furnished details are true and correct to the best of my knowledge and belief.

ABU DHABI IBRAHIM MAHMOOD KUTTY