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1. RESUME Ibrahim Mahmood Kutty P.O.Box : 94943 Abu Dhabi. U A E Tel.+ 971- 0553642408,0567136177 Email ID :- mahmoodkutty@gmail.com kutty.mahmood@yahoo.com OBJECTIVE To…
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  • 1. RESUME Ibrahim Mahmood Kutty P.O.Box : 94943 Abu Dhabi. U A E Tel.+ 971- 0553642408,0567136177 Email 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 Kutty P.O.Box : 94943 Abu Dhabi. U A E Tel.+ 971- 0553642408 Email 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 Butcher Aloft Hotel (star wood group) Abu Dhabi (2011May to till date)
  • 2. 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. Dubai 14 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 Hotel Dubai
  • 3. Commis – 1 (May’02 to Nov’06) Metropolitan Hotel Dubai Responsibilities 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 HACCP Responsibilities as Arabic Chef ? Daily Day to Day Operation Micen Place ? Receiving and Quality check of the products. Head Butcher Aloft 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
  • 4. Head Butcher Metropolitan Hotel. (5 Star) Dubai. (Al Habtoor Group. Dubai 14 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 Hotel Dubai Commis – 1 (May’02 to Nov’06) Metropolitan Hotel Dubai Responsibilities 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)
  • 5. 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 : Indian Sex : Male Date of Birth : 26th April 1974 Marital Status : Married Languages known : Arabic, English, Hindi & Malayalam Hobbies : Playing Cricket and Listening Music Visa Status : Employment (Transferable) Passport Number : K 3672173 REFERENCES CHEF SAJEEV CHEALAT CHEF MOHAMED ZAID Executive Chef Executive Chef Landmark Group Metropolitan Hotel Dubai, UAE Dubai, UAE Tel: +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
  • 6. 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 : Indian Sex : Male Date of Birth : 26th April 1974 Marital Status : Married Languages known : Arabic, English, Hindi & Malayalam Hobbies : Playing Cricket and Listening Music Visa Status : Employment (Transferable) Passport Number : K 3672173 REFERENCES CHEF SAJEEV CHEALAT CHEF MOHAMED ZAID Executive Chef Executive Chef Landmark Group Metropolitan Hotel Dubai, UAE Dubai, UAE Tel: +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
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