Шеф-повар

Описание

Mammadbayov Sarkhan
Fuad

Baku, Azerbaijan, Mammedbeyli Str. 4
Email: mammedbekovsarxan@mail.ru
Phones: +994518811822
+994 55 881 18 22(what’s app number)
+994 55 580 20 68
https://mammedbekovsarxan.wixsite.com/chef

PERSONAL DETAILS:
Date of Birth: 28 - 02 - 1989
Nationality: Azerbaijani
Marital Status: Married
Languages: Azerbaijan, Turkish, Russian, English

CAREER PROFILE
• Creation of projects and installation of the necessary equipment
• Personnel training in HACCP standards
• Extensive experience in food preparation according to rules and regulations by FDA
standards.
• Comprehensive knowledge of the culinary arts and the production of quality dishes.
• Culinary skills in preparing meals for both large and gourmet meals.
• Cook ing skills for a variety of buffets and demo plates.
• Skills in working with children's school menus and providing hygiene standards.

OBJECTIVE
To apply and further develop skills in the company wher e I can grow professionally and pursue
personal goal s.

EDUCATION
2006 -2007: Azerbaijan Culinary College

SUMMARY OF QUALIFICATIONS
• Menu developing, managing and coordination with banqueting and sales department
experiences.
• Written and verbal communication skills.
• Participation in ongoing foo d preparation and certification courses. Knowledge of creative
food preparations, presentations, and delivering.
• Ability to follow directions and details of orders precisely.
• Ability to manage kitchen staff, promote kitchen development and coordinate with
management.
• Extensive experience in compliance with HSY rules and regulations.
• Qualified to implement and administer standards HACCP training.
• Training staff to work accord ing to HACCP and FIFO standards, conducting periodic
trainings - qualifications strengthening staff knowledge.
• Creating concepts. Ordering the equipment development and placement of departments of
culinary projects and equipment according to HACCP standard s.
• Implementation of MICROS for the outlets to support integration with Fidelio and 1c
accounting program.

EMPLOYMENT HISTORY

EXECUTIVE CHEF Apr 2015 (Pre – Opening ) To Date
DREAMLA ND BAKU
www.dreamlandgolfclub.co m / www.dreamland.az
Dreamland is a unique project that covers an area of 330 hectares combining
the comfort of city life with the serenity of country life. Sophisticated style
and breathtaking beauty is the essence of Dreamland – an unparalleled
luxurious experience in the heart of the beautiful Absheron peninsula with warm subtropical
climate that is washed by Caspian Sea.
Executive chef responsible for: Dreamland Golf Club, Dreamland Golf Hotel, Cafe -T Golf Club,
Medway Cafe, Sabis Sun School Catering, Book Cafe, Indoor Trampoline Park , SPA and Leisu re
venue, Dreamland Construction Catering.
 Responsible for operations of 3 main kitchens and 3 café kitchen facilities.
 Daily managing a culinary team of 72 employees.
 Kitchen design input into the company’s current construction works, namely a We dding
Hall Banquet Hall, Indoor Trampoline Park, SPA and Leisure venue.
 Total responsibility for menu engineering and food costings for each outlet concept.
 Periodic menu refresh for each outlet in associated with the Director of F&B.
 Supported th e implementation of MICROS for the outlets to support integration with
Fidelio and 1c accounting program.
 Qualified to implement and administer training for HACCP standards.
 Represented Azerbaijan cuisine in the Michelin 2019 tour in Italy.
 Organi sed the International Chef Competition in 2018.
 Lead founder and member of the ACSA (Azerbaijan Culinary Specialists Association).
 Representative for the International Organisation Slow Food.
 Part of the team delivering a 5 star rating on Trip Adv isor for Dreamland Golf Club Baku.

Assistant Sous Chef, Cluster Sous Chef (Pre -Opening Team) Oct 2013 - Apr 2015
SHAHDAG MOUNTAIN RESORT (3 hotels, 12 outlets) SHAHDAG
HOTEL, ZIRVE HOTEL, GAYA HOTEL www.shahdag.az

The first contemporary Azeri mountain lodges. Designed to offer a modern feel while at the same
time respecting the local culture, Shahdag Hotel & Spa offers guests a level of service equal to any
luxury hotel anywhere in the world.

 Worked on Presentation of new menu, daily menu and special menu
 Assisted with Banquet menu creation for sale and marketing during festival season
 Calculated Labor cost control including profit and loss
 Managed Cost control including recipes costing and food costing, assisting in entering
data in MC
 Assisted to create new promotional products on monthly basis
 Recommended food to customers, responded to customers’ feedbacks
 Maintained the food preserva tion along with standards
 Led and managed a team of around 10 cooks
 Provided training of cooking skills, new product training to staff
 Managed staff kitchen, promoted strong team work
 Generated daily reports to the executive chef

SOUS CHEF (Pre -Open ing Team) Mar 2012 – Oct 2013
JUMEIRAH BILGAH BEACH HOTEL

Jumeirah Bilgah beach Hotel in Baku’s ultimate idyllic retreat for both leisure and business. Set
alongside a 300 meter Bilgah beach on the Caspian Sea shore. The contemporary life style
complex comprises 176 luxurious rooms and suites, and 14 stand lone cottages along with
extensive business and leisure facilities.

 Worked together with chef de cuisine handling two restaurants PROMENADE Seafood -
Show Kitchen -Euro Modern Cuisine Fine di ning - (300 seats) and restaurant UZUKH
(200 seats) - Show Kitchen
 Worked on Presentation of new menu, daily menu and special menu
 Calculated Labor cost control including profit and loss
 Managed Cost control including recipes costing and food costing
 Assisted with Banquet menu creation for sale and marketing during festival season
 Assisted to create new promotional products on monthly basis
 Recommended food to customers, responded to customers’ feedbacks
 Maintained the food preservation along with s tandard
 Led and managed a team of around 10 cooks
 Provided cooking skills, new product training to staffs
 Managed staff building strong team work
 Generated daily reports to executive chef

HILTON HOTELS, BAKU -AZERBAIJAN (Pre -Opening Team) 2011 -2012
HILTON BAKU. Opening was in 2011.

This hotel has four restaurants and a banquet hall (café CILANTRO, rest.360, rest. SUGAR
LOUNGE, SKY GRILL Seafood restaurant) I have worked in three restaurants listed below.
CILANTRO cafe - American kitchen (50 seats), Rest. SUGAR Lounge -Euro Modern Cuisine -
150 -200 seats. I worked at a banquet in a restaurant SEVINC (300 -400 seats) -National food

POSITION: ASSISTANT SOUS CHEF ( Pre -Opening Team)

 Handled overall management of kitchen when Executive Chef was off
 Assisted to Executive Chef for All menu planning.
 Calculated Labor cost control including profit and loss.
 Managed Cost control including recipe costing and food costing.
 Assisted to Executive Chef to organize dinner functions.
 Assisted in creation Banquet menu for sales and marketing during festival season.
 Assisted to Create monthly new promotional products.
 Provided cooking skills, new product training to staffs.
 Managed Staff, creating a strong teamwork spirit among staff.
 Lead and managed a team of around 4 chefs.
 Ensured food safety and hygiene comply to the HACCP standard.

MADO CAFE – BAKU -AZERBAIJAN 2010 -2011
CHEF (2010 -2011) PRE - OPENING

 Preparing and cooking food along with the kitchen staff for efficiency among them
toward proper cooking method, dividing food in correct portion. Adding appropriate
sauces and garnishes. Maintaining food quality standard Labor cost control including
profit and loss.
 Managing freezing and pres erving cooked and uncooked food such as raw meat,
seafood, and vegetable. Supervising inventory control of specific product lines (i.e.
meat and food stuff). Placing order and supervising while receiving to assure quality.
 Discussing food preparation, storage, and maintenance issues with chef and other staff
during meeting hours.
 Being responsible for entire meal preparation during the peak hours. Preparing small
quantities of dishes that are supplementary to the main menu
 Demonstrating professional culinary techniques and method as well as projecting a
professional attitude and manner at all times towards each kitchen member
 Preparing and cooking food along with the kitchen staff for efficiency among them
toward proper coo king method dividing food in correct portion. Adding appropriate
sauces and garnishes. Maintaining food quality standard.
 Explaining and enforcing food hygiene regulation to kitchen staff. Maintaining sanitary
station in the kitchen to avoid possible food contamination.
 Preparing staff duty roster and supervising the duties of kitchen staff along with sous
chef on duty.

CHIRAG PLAZA –BAKU, AZERBAIJAN
BRIDGE PLAZA – BAKU, AZERBAIJA N - COOK (2007 -2008) PRE - OPENING
DEMI CHEF DE PARTIE (2008 -2009) CHEF COOK (2009 -2010)

 Assisting chef in preparing daily mis -en -place.
 Handling the cold larder section.
 Learning the kitchen plan of work.
 Taking responsibility and control of a complete section preparing food order on the
working production board , provide and produce both quality food and service that
compliments the requirements of outlet menu specification and client and customers
request
 Handling the a la carte kitchen.

REFERENCES :

Phil Jones
General Manager
PGA Advanced Fellow Professional pjonesgolfmanagement@gmail.com

Orxan Muxtarov
Executive Chef Hotel group
+994512505938

Lucio Mauro Cabral Leal
Executive Chef of Macao Fishen Hotel&Restorant group
chefelucio@hotmail.com mob:+555132116039
+85362887024

Jamie Wakeford,
Executive Sous Chef, Jumeirah Bilgah Beach Hotel –Baku ,
jamie.wakeford.58@facebook.com
Mob: 44 7980 535065

Gabriela Gomez ,
Chef De Cuisine of HILTON Baku, Azerbaijan gabriela.gomezquintana@facebook.com



C ertificate s