1. Curriculum vitae
Permanent address, present address
aibu saikh
At-sujagarh, neelasandra,
Post-nayahat, dist- puri,Orissa-752107, bazarstreet,
Mobile- +7736879351,+8763268569 bangaluru,
E mail: sbsaikh45@gmail.com.
OBJECTIVE
To learn and apply my skills in hospitality industry by virtue of my
knowledge, skills experience and achieve a bright career along with
establishing myslf in the field of food production.
Area of specialisation: Indian curry and Tandoori
sr.chef.de.partie,
Career summary:
 Wareked in Hotel Avenue Regent Kerela Cochin,ChefDE Partie 27/07/2014 TO
18/01/2016,
 WorkED in Ramada Hotel Chennai Egmore chf de Partie North Indian
08/01/2014 to 20/06/2014,
 Worked in Vivanta by Taj Bekal Kerala,demi. chefde partie north Indian
cury25/04/2013 to 30/08/2013 ,
 worked in Naushad the BigchefRestaurant kerala kochin north Indian sr,c.d.p
from 06 june 2011 to 26 december2012,
 Worked in Bukhara Restaurant, al ain, u.a.e master chef Indian curry.
tandoor .chinice .and thai 21 december 2007 to 16th april 2010.
 Worked in, NKM,S Grand 3 star hotel, hyderbad as a Indian chef de partie
from 01 June 2005 to 10 march 2006.

2.  Worked in hotel Aashish Jaipur as a demi chef de partie later promoted as
CDP from 20th December 2001 to 01 december 2004 .
 Worked in Tiffanys Restaurant, bangalore as a Commis I from 07 january
1999 to 21 october 2001.
 Worked in Volcano City Club, bangalore as Commis 1 from 12th
february1995 to 5th april 1998.
 Worked in hotel nahar heritage, Bangalore as commis 111 prmoted as commis
2nd from 15 october 1993 to 25 november 1994,
ACADEMIC QUALIFICATIONS:
9th Standard passed.
TRAINING AND ACHIEVEMENTS:
 Promoted to CDP in april 2002.
 Introduced a carving class for guest in the nahar hotel bangalore and
successfully accomplished.
 Successfully completed First Aid and Life Support Training in hotel nahar
heritage, bangalore.
DUTIES AND RESPONSIBILITIES:
 Supervise the operation of the daily “mise en place”.
 Cleanliness all over the kitchen end service areas.
 Ensuring sufficient quantity and standard size/ timing/ storage.
 Looking after the supplies for the kitchen.
 Staff control and efficiency.
 Physical up keepof all the appliances.
 Hygienically checking the food stock.
 Control the food cost and wastage.
 Menu planning for theme dinner & banquet parties
 Introducing and giving new ideas to the organization for improving the sales.

3. PERSONAL DETAILS:
Father’s Name : mr.s.k. sanaulla
Date of birth : 03/06/1978
Marital status : Married
Nationality : Indian
Height : 5’6”
Passport no- : j9374133
Place of issue- : bhubaneswar
Languages known : Hindi, English, Oriya, and urdu.
Hobbies : Playing cricket, Listening music.
Declaration:
.The above information furnished is true to the best of my knowledge and
belief.
Current salary-25.000