MUHAMMAD ASHIQ

(Associate Member Chef’s Association of Pakistan)

(CHEF DE PARTIE )
Park Plaza Lahore,
Lahore, Pakistan
+92-321-94-111-94

Aims & Objectives:

Seeking a progressive and challenging position in the field of culinary arts with a professional
company, where culinary excellence is valued, dedicated to excellence in client/customer relations
with over ten years of experience. Educationally well-blended and have built a successful career
gaining wide practical experience of F&B Production, HACCP Hygiene, Stores inventory, cost
controlling and computer operating. I would like to continue my services with a professionally
managed organization where my professional experience can be utilize at best possible level.
Personal Information
Father Name : Muhammad rafique
Date of Birth : 08-11-1985
Passport No : DL 1848671
Marital Status: single
Nationality : Pakistani
E-Mail : chef_ashiq@hotmail.com
M ob # : +92-321-94-111-94 (PAK)
Skills
• Have a strong Analytical, Leadership and Problem Solving Skill
• Good spoken and written English
• Excellent Communication Skills & Have ability to manage large staff
• Assist the kitchen team in setting and maintaining the highest culinary standards
• Develop and motivate the kitchen colleague.
Qualification:
Graduation
Languages:
• English (R W S)
• Urdu (R W S )
Computer skills
M.S word, M.S Excel, M.S Power point, Installation
Professional Proficiency:
• 01, years Apprenticeship Diploma from Pearl Continental Hotel, Pakistan.
• In touch with world cuisine websites to enhance my knowledge about F&B Production.
Also have a Good Contact with worldwide chefs to enhance my knowledge about F&B
Production .
 Professional Proficiency:
Trainings s
• Basic food Hygiene Training “ from Hotel park plaza..
• HACP training from park plaza hotel
• Fire fighting training from park plaza hotel
• YES I CAN attitude training from park plaza hotel

Culinary Experiences,

Park Plaza Hotel Lahore

Sr chef de partie, from 01-january-2010 to till, (Pree-Opening)
Duties and Responsibilities

• In charge of kitchen in the absence of the sous Chef

• ·Meet daily with Executive Chef to communicate daily operational challenges & successes
• ·Attend daily Food & Beverage line - up
• ·Promote a Fun/ Professional and Disciplined work environment
• ·Support/Coach/Lead & Motivate kitchen colleagues & managers
• ·Actively share ideas, opinions & suggestions in weekly Sous Chef meeting
• ·Ensure all kitchen colleagues & managers are aware of standards & expectations
• ·Implement HACCP standards in the hotel with the assistance of the sous Chef.
• ·Ensure all grooming, spot check and temperature control sheets are filled as require

Noir restaurant , Pakistan,

Executive chef, from oct-2007- to December-2009,
Chef at Vactune Television by the noir for 13 Programs
Duties and Responsibilities

• In charge of all kitchens

• ·Meet daily with general Manager to communicate daily operational challenges & successes
• ·Attend daily Food & Beverage line - up
• ·Promote a Fun/ Professional and Disciplined work environment
• ·Support/Coach/Lead & Motivate kitchen colleagues & managers
• ·Actively share ideas, opinions & suggestions in weekly Chef,s meeting
• ·Ensure all kitchen colleagues & managers are aware of standards & expectations
• ·Ensure proper weekly & annual vacation scheduling of all kitchen colleagues
• ·Ensure all grooming, spot check and temperature control sheets are filled

Holiday inn Hotel ,

Chef De Partie, from sep 2005- to oct-2007.
Duties and Responsibilities
• To ensure that the Kitchen areas, equipment and utensils are clean and tidy to the standards.
• To assist the sous chef in rotation of stocks and correct storage procedures.
• Report to sous chef for in time preparation of food and misan-plus.
• To assist the sous chef in the preparation and service of food ensuring that the highest
standards are maintained at all times
• To cook food to the required specifications
• To ensure the smooth running of food service with Kitchen and Restaurant.
• To ensure all special requests are met according to said menu.
• To work in an organized, hygienic manner at all times
• are adhered to Food Safety Principles.
• To receive goods from suppliers, when required and to ensure products conform to HACCP
specifications.

Freddy’s Pakistan
Dami chef de partie , from March--2004 to Aug --2005
Duties and Responsibilities

• Coaches and counsels of line staff when needed

• Prevents the spoiling and contamination of food by enforcing proper sanitation
• Practices and ensures compliance with Paul policy and health regulations
• Supervises the daily production for banquets and outlet restaurant
• Delegates the kitchen chef to assign specific duties on a daily basis for banquets and outlets
• Monitors cost and quality control

Able work a varied schedule that may include evenings, nights, and week-ends
Freddy’s, Pakistan
Commis I From July-2002 to March 2004
Duties and Responsibilities.
• To ensure that the Kitchen areas, equipment and utensils are clean and tidy to the standards.
• To assist the chef de partie chef in rotation of stocks and correct storage procedures.
• Report to chef de partie for in time preparation of food and misan-plus.
• To assist the chef de partie in the preparation and service of food ensuring that the highest
standards are maintained at all times
• To cook food to the required specifications
• To ensure the smooth running of food service with Kitchen and Restaurant.
• To ensure all special requests are met according to said menu.

Freddy’s Pakistan
commis II
From May -2001 to June -2002.
Duties and Responsibilities.

• Produces all hot and cold food items as per order, ensuring that all are prepared according
to the standards and specifications.
• Maintains a high level of sanitation and safety throughout the cooking area. Responsible
for the coordination of all kitchen operation for food production.
• Responsible for the preparation of all the food items for the guest in order to ensure the
guest satisfaction.

Pearl Continual hotel , Pakistan

As a Cook Apprentice at Pearl Continental Hotel, Lahore, Pakistan, 2000 to 2001
Duties and Responsibilities

• To learn & prepare foods based on standardized or common recipes, for guest.
• Assist in the setup and dismantling of buffets, assist in the plating of foods &r banquet and
buffet.
• Assist in the putting away of food and non-food deliveries, maintain Toronto Public Health
• procedures and standards of sanitation, perform sundry duties as required.
• Learns to prepare menu items as illustrated by the cooks and chef while upholding superior
standards of food quality.
• Learns to coordinate with the Cooks, Chef De Partie or Sous Chef to ensure that food
• production is done in a concise and timely fashion.
• Learns and prepares and maintains fresh, full and complete mise-en-place for each shift.
 • Assists in the set up, decoration and dismantling of buffet, food station and barbecue.

Cuisine knowledge,
1 Mediterranean food
2 Italian food
3 Thai food
4 special in a la cart and buffet hot kitchen

About my working Style

Teamwork is the key to a successful operation, be fair but strict, As an Employee, I handle my
duties, as it would be my own business…
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements...
References,
Amir salaam khan
Sous chef
Park plaza hotel Lahore
0092302543223