B2/85, VIJAY ENCLAVE,

PALAM- DABRI ROAD,

PALAM,
NEW DELHI-110045
MOBILE NO.: +919810336566

FARHAN AHMAD
Objective

roomigem@gmail.com

A true professional, with 09-years of experience in food preparation and kitchen management,
banquet, and a la carte operations for a leading hotel brand. Culinary innovator known for producing
top quality, creative products contributing to revenue growth while simultaneously reducing food and
labour costs.
10+2 CBSE (1995-1997), KENDRIYA VIDHYALAYA Shahjahanpur, U.P., INDIA
Completed 3 years Hotel Management Diploma. From Institute of Hotel Management and Catering
Technology, Lucknow, India (1999-2002)
Bachelor in Hotel management from Indira Gandhi National open University

Education

Professional
Qualification

Expertise

Work experience

Innovative & Multi skill Chef with 09 years of experience as International and Indian cuisine cater in
food preparation in, banquets and alacarte operations for Intercontinental Eros, the leading hotel in
New Delhi, India...
Excels in supervising staff and additional experiences in

Quality Assurance
Product development
Safety & Sanitation
Quality control
Profit enhancement
Guest Relations
Inventory /Purchasing
Hygiene (As per HACCP Requirements)
Daily market list
New product survey
Vendors management/ dealing

Eros Hotel Managed By Hilton, New Delhi, India.

Eros Hotel is ISO 22000 & ISO 14000 certified with 220 rooms, Coffee Shop (Blooms, 130
covers), Empress of China (Chinese specialty, 124 covers), Singh Sahib (Indian Specialty, 94
covers), Banquets (Royal Ball Room 800 pax, Luyetens 150 pax, Governors and Viceroys,
Poolside Functions), Lounge and Bar, Tea lounge.
From 01/07/2011 Till Date........
Hotel Intercontinental Eros, New Delhi, India.
Eros Hotel is ISO 22000 & ISO 14000 certified with 220 rooms, Coffee Shop (Blooms, 130
covers), Empress of China (Chinese specialty, 124 covers), Singh Sahib ( Indian Specialty, 94
covers), Banquets (Royal Ball Room 800 pax, Luyetens 150 pax, Governors and Viceroys,
Poolside Functions), Lounge and Bar, Tea lounge.
From 18/11/2002 30/06/2011

Presently looking after commissary kitchen as a Commissary chef (SOUS Chef) and coffee
shop (Blooms) Break fast Chef

Overall in charge of commissary and butchery and responsible for ordering, procuring, and
quality of all food items required in hotel
Managing a brigade of 25 kitchen staff and 10 kitchen stewarding..
Market survey, procurement of best raw materials at the best price available.
Hire, train, and supervise the work of food production staff.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure
that food preparation is economical and technically correct.
Conduct regular physical inventories of food supplies, and assess projected needs; order all
food and supplies for catering and cash operations.
Ensure that high standards of sanitation and cleanliness are maintained throughout the
kitchen areas at all times.
Establish controls to minimize food and supply waste and theft.
Safeguard all food preparation employees by implementing training to increase their
knowledge about safety, sanitation, and accident prevention principles
Prepare necessary data for the budget in area of responsibility; projects annual food and
labor costs and monitor actual financial results; take corrective action where necessary to
help ensure that financial goals are met.
Consult with catering staff about food production aspects of special events being planned.
Directly supervise the preparation of items that require skillful preparation.
Evaluate food products to ensure that quality standards are consistently attained.
Perform miscellaneous job-related duties as assigned.
Coordinate with other departments Kitchen stewarding, Engineering, Purchase for smooth
operation. Making Daily market list for next day ordering of all perishable items required in
hotel.
Ordering and maintaining par stock for Butchery, Dairy, vegetables and all dry store items
Monthly vendors visits and audit.
Doing raw material requisitions and food rotation (FIFO, FEFO, and LIFO).
Handling administrative job
Responsible for ala Carte, buffet and banquets requirement
Controlling subordinates, doing staff duty rota weekly
Kitchen representative for training department

Sous Chef

Blooms (Breakfast)

In charge of Bloom [coffee shop] Tea Lounge, Club Lounge [VIP] , and Continental Bulk
Kitchen.
Managing a brigade of 22 staff
Menu Planning for Bloom, Tea Lounge, Lounge & Bar, Room Service & Club Lounge for
breakfast, Lunch, Dinner & Snack.
To ensure smooth functioning of the dept. and achieving profitability, quality control and
staffing
Standardizing and costing all items on the menu and their productions procedures
Providing regular job training and counseling to staff
Handling guest, Supervising hygiene and safety in the kitchen
Appraisal of staff and recommending hiring of suitable personnel
Maintaining operational food cost with budgeted cost
Analyzing menu to increase the net profitability for the organization
Looking after the buffet, manning, buffet set up.
Frequently changing the set up and menu for buffet
Successfully organized & Planned International Singapore Hawker Promotion, Asian
Food Promotion .Continuing organized in house promotion e.g. Pasta, Wrap, Ice cream,
Bento Box, Sandwich, Swiss Cheese , Spanish food, Asian and European Grill &
currently English Pub food promotion in Lounge & Bar.

Joined Intercontinental Eros as commis-3 and step-by-step promoted to Sous chef.

Completed six month industrial Training Programme from Hotel Park Royal Nehru Place,
New Delhi India.

Specializes in Japanese sushi and sashimi and Thai salads, European hot & cold food.
Along with working knowledge of Awadhi (Indian) food.
Worked with the team of Chefs for the Thai food festival held at Intercontinental Eros to
cater 250 people every day for lunch and dinner buffet.
Worked with Intercontinental Asian Cuisine consultant chef (chef Rajeev Shrivastava, now
Corporate Chef of Lemon Tree hotels, India) for six month (June 2005-november 2005) to
explore Thai and Japanese cuisine.
Served and worked for Japanese, Lebanese, Mexican, Singapore, Swiss, Thai food
festivals. The work and the team spirit were really appreciated by the foreigner Chefs.
Working knowledge of all the cuisine mentioned above.
Did successfully Garlic, Chilli, Lemon Grass, Wheat, Cheese, Fusion Cooking, ice cream,
wings and wrap, Pub Grub, fondue and Grill Promotions.
All these promotions were done every month in the entire restaurant besides the regular
menu.

SPECIAL ASSINGNMENTS

Specially assigned by Executive Chef to work for the Indian Kitchen. Knowledge of Indian
Cuisine.
Worked as an active team member for Intercontinental Eros to get HACCP and ISO-22000
certificate
Currently assigned as an active internal HACCP auditor of Intercontinental Eros
Worked for numerous Outdoor Catering Catered 50-2000 customers.
Also got a chance to do Live Cooking at the Blooms Multicuisine Restaurant at
Intercontinental Eros, New Delhi.
Also worked as a guest contact chef (to explore and satisfy guest needs)
Hands on experience of working on tandoori kebabs, Indian tandoori breads, Indian breads,
Indian speciality curries, biryanis and rice preparation, Indian home style food, tawa kebabs,
Dhaba Food, regional signature dishes different Japanese preparations etc.

Work
Achievements &
Awards

Several times nominated for employee of the month and once nominated for employee of the year
2004 while working with Intercontinental Eros.
Awarded with Employee of the year 2005 while working with Intercontinental Eros
Also awarded with several chef competition awards
Certified First Aider by Safety circle.

Critical success
factor

Flexible, team spirit, positive approach & honesty towards

work with zeal to learn more

Personal Details:
Father's Name

Mr. AKHLAQ AHMAD

Date of Birth

29-MAY-1979

Passport No.

E3059684