1. Ajaz Hussain
Cell Phone: 00971-50-5147696
Skype id: ajezhussain
OBJECTIVE: Excelling the career in professional environment where I can grow, deliver
significant moral values to the society and may become member of tolerated crew
Adapt at the use of right communication channels whereby communicating message to
the subordinates and to the top management.
Developed new means and ways of keeping a track of performance and an action plan to
improve the performance thereby creating a surely successful operation.
I believe performance is more described through actions then words.
To develop strong inter-personal relationships with the management to be cohesively
bond with the company and integrate them with the vision and core values.
IHG Hotel group.(Holiday Inn Al Barsha Dubai)
04 February 2013 ----Till date.
Samaya hotel & resorts
22 November 2007 to 02nd
August 2013( As pre-opening team member)
Renaissance Dubai hotel
1st July 2006 to 24 November 2007
2. Chef de partie
Sofitel hotel & resorts city center
30 March 2001 to June 2006 ( Pre-opening Team member)
Demi chef de partie
9 may 1999 to 28 February 2001 ( Pre-Opening team member)
Demi chef de partie
Sofitel& resort city center
6 January 1998 to 7 Oct1998
August 1996 to December 1997
Pearl Continental hotel
July 1994 to July 1996
Avari Tower Hotel
13 April 1994to 6 September 1994
Oversees creativity and prepares all desserts required for all restaurants, banquets,
Orders and to-go orders.
Set up, maintain, and break down station according to restaurant guidelines
Taste all products produced to assess quality
Notifies Sous Chef and /or Executive Chef of all product shortages and equipment
Prepares and serves items in accordance with established portion and presentation
Maintains accurate counts on all food items prepared insuring no discrepancies in
amount of food needed verses amount of food prepared.
Schedules production of all baked goods to maintain an inventory of fresh baked
goods at all times.
Use food preparation equipment according to manufacturer’s instructions.
Clean and maintains station while practicing exceptional safety, sanitation and
Maintains a professional appearance at all times.
Report to work as scheduled, in uniform, and ready to be in position.
Maintain a professional relationship with all coworkers.
3. Ensure that guest have a positive and memorable experience.
Successfully completed basic food hygiene approved by Dubai municipality.
PIC Level 3 Award in Supervising Food Safety in Catering 24th April 2008.
The HACCP Awareness Certificate in Food Safety and Management and HACCP
Principles 24 March 2008.
Certificate of completion workshop Creating Customer Satisfaction 20th May 2008.
Essential Skills for Supervisors and Managers March 2007.
Successfully completed the Savvy Service 23th July 2006.
Successfully completed the Orientation 21-25 July 2006.
Training in Teambuilding Workshop 13th August 2003.
Certificate of Attendance for attending First Aid Training Course Government of
Dubai Department of Health& Medical Services 31th July 2002.
Foundation Certificate in Food Hygiene Chartered Institute of Environmental Health
22 June 2005.
Certificate of accomplishment "Culinary Basic & General knowledge" 30,
August2006. Passport to success level 1I.
Participation in French pastry Course run by Stephanie Freehand Pastry Chef
Emirates Culinary Build a Merit award for "Four Course of Dessert “The Emirates
Salon Culinary 2003.
Emirates Culinary Build Bronze Medal for The Emirati Cuisine Initiative at Emirates
Academy for Hospitality Management2004.
Emirates Culinary Build Gold Medal for Four Course of Dessert in 2005.
Senior member of Emirates Culinary Build Dubai united Arab emirates.
S.S.C (Secondary School Certificate)
Board of Secondary Education Karachi 1991
Passport no : KB803889
D/L : UAE Driving License NO
1316279 Issue: 21/9/2008
Passport expiry date: 31may2022
Date of Birth: 15/6/73
Marital status: Married
4. Reference Mr. Mohammad alam
Exec Sous chef Starwood hotel group
Exective chef Danthotel Alian
Thanks & Regards