Ameet Sarhadi

AMEET SARHADI

Contact: 07427551107
E-mail: [email protected]
[email protected]

Objective: To harmonize and accord my aspirations in the field of Hospitality and Management and to attain self-actualization in my professional studies and career through exploration, and having relationships and intimation with professionals.
Education

Professional Qualification

Intermediate

FOOD & BEVERAGE PRODUCTION & SEVICES FROM
PAKISTAN INSTITUTE OF TOURISM & HOTEL MANAGEMENT, KARACHI, PAKISTAN.

Achievements and skills:

Have the ability and experience to prepare quality and variety dishes in the stipulated time.
Have expertise in variety of techniques in cooking to prepare healthy and tasty dishes.
Have excellent managerial ability and have managed various teams with great efficiency.
Have ability to produce cost-effective quality and healthy delicious dishes by appropriate planning.
Have experience of managing all operations related to dish in star hotels.
Have also trained team mates, by conducting practical and training cooking classes.

WORK EXPERIENCE:

Currently working as a Sou Chef at the Blue Boar Inn (UK) since January 2011. http://www.theblueboar.co.uk/

Pearl Continental Hotel ( 5 Star ) Cook (Dec 2n , 2009 – July 30th, 2010 )

Duties Responsibilities: Cold Kitchen, Chinese Kitchen and Asian Kitchen.
As a cook I was assigned the responsibility of entire dish making process along with 60 cooks and delivered quality and delicious dishes. I specialized in making Chinese dishes, soups, salads, roasting, grilled foods and Asian foods which are favorite dishes among customers visiting the hotel and restaurant.

Beach Luxury Hotel Karachi (3 Star ) (March 2nd , 2009 – November 30th , 2009 )
Duties Responsibilities: As a “Cook”, Cold Kitchen, Chinese Kitchen and Hot Kitchen.
• Prepare all restaurant menu items: sandwiches, wraps, salads, pasta, pizza, etc.
• Responsible for inventory and order control.
• Create, plan and cook all daily specials.
• Train and manage kitchen staff.
• Created a custom designed menu for private clients and for special occasions and implemented a catering system.