sufyan fazly

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Work Experience
  • Chef de Partie

    Mövenpick Hotels & Resorts
  • Demi Chef de Partie

    One&Only Reethi Rah, Maldives
  • Holiday Inn Down Town - Kuwait City
  • Beach Rotana Hotel & towers Abu Dhabi, UAE
  • Hotel Global tower Colombo , sri lanka
  • Chef

    PER AQUUM Niyama
  • Internship

    Finanace Cost Control
    Jan. 2015 to Dec. 2015 (11 months)

    See Details

    Role & Tasks:

    Moevenpick Hotel JLT.

  • Chef de Party

    Movenpick Hotel, JLT
    Jan. 2013 to Dec. 2015 (2 years and 11 months)

    See Details

    Role & Tasks:

    Work Responsibilities:
    ● Support and assist Chef De Cuisine in the oversight of the new Urban Bar in Dubai..
    ● Have a good understanding of Cost Control, Revenue Analysis, Menu Engineering and Budget
    ● Maintaining and updating all the menu specifications, recipe and pictures, production forecast and ensures that the same are being followed.

    ● Visually inspect all food products to be serve to ensure they all meet the standards set.

    ● Observe production flows and makes adjustments in order to adhere to control procedures for cost and quality.
    ● Training and training Schedule for the benefits of the employees and organization.

  • Demi chef De Partie

    Niyama Resorts Maldives
    Jan. 2012 to Jan. 2013 (1 year)

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    Role & Tasks:

    Work Responsibilities:
    1. Assisting Sous Chef for running all day dining Restaurant.
    2 . Look after the Cold Section misen place..
    3. Well known knowledge for making the mise en place in all the section Including varieties.
    4 . Fully responsible for making requisition for meat, vegetable, beverage and Dry store.
    5. Maintaining hygiene and cleanliness of the kitchen according to HACCP

  • Demi Chef de party

    One&OnlyReethirah Resort Maldives
    Jan. 2010 to Jan. 2012 (1 year and 12 months)

    See Details

    Role & Tasks:

    Work Responsibilities:
    1. Responsible for All Day Dining multi - cuisine restaurant Operation.
    2 . Taking care of breakfast and lunch buffet of restaurant as well as ala carte.
    3. Coordinating with food and beverage and purchase manager for order
    Placing of meats, perishables and store items.
    4 . Responsible for hot section of live kitchen
    5. Ensuring that the standards of hygiene are maintained & improved where Possible.

  • Head Chef

    Island Taste Resturant Maldives
    Jan. 2009 to Jan. 2010 (12 months)

    See Details

    Role & Tasks:

    Work Responsibilities:
    1. Responsible for preparing the Hot Section food for ala- carte resturant.
    2. Responsible for Ordering Dry Goods item& Meat
    3. .when Chef De party not present day take Fully in charge.
    4.Whenever required, taking care of banquet functions preparation and dispensing of food.

  • Commis 1

    Global Towers Hotel Srilanka
    Jan. 2007 to Jan. 2009 (2 years)

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    Role & Tasks:

    Work Responsibilities:
    1. Preparing mis-en-place for a la carte as well as buffet for Multi cuisine restaurant.
    2. Responsible for receiving and issuing of butchery items and vegetables For all outlets
    3. Construction and altering standard operating procedures for different outlets considering changing
    needs and requirement of our internal and external customers.

  • Commis 3

    Deluxe Hotel
    Jan. 2006 to Jan. 2007 (12 months)

    See Details

    Role & Tasks:

    Work Responsibilities: 1.Preparing mis-en-place for a la carte as well as buffet.
    2.Responsible for receiving and issuing of butchery items and vegetables.
    3.Responsible for All Chillers Cleaning&Organice Properly.

  • Kitchen Helper

    Beach Rotana Hotel&Towers Abu
    Jan. 2003 to Dec. 2004 (1 year and 11 months)

    See Details

    Role & Tasks:

    Work Responsibilities: 1.Preparing mis-en-place for a la carte as well as buffet.
    2.Responsible for receiving and issuing of butchery items and vegetables.
    3.Responsible for All Chillers Cleaning&Organice Properly.

    Hotel Topaz Srilanka2002-2003 ( 4* Deluxe Hotel)
    Position: Trainee.
    Work Responsibilities: 1. Preparing mis-en-place for a la carte as well as buffet for Multi cuisine restaurant.
    2. Responsible for receiving and issuing of butchery items and vegetables
    For all outlets.
    3. Construction and altering standard operating procedures for different
    outlets considering changing needs and requirement of our internal and external customers

Education
  • Carey College Colombo
  • Carey College, Colombo 8
  • St Sylvester's College Kandy.007
  • Swiss Lanka Hotel School
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