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À propos de moi
I am 25 years in the hospitality business and for the last 10 years hold high positions in the Kitchen. Started as a commis, and use to work for several hotels where get internally promoted to the next position. Have experience in international well-known hotels. Like Hyatt Corporation, Kempinski Hotels, and Accor Hotels. At this time I have participated in the opening of several 5* hotels, restaurants, bars, night clubs and all kinds of banquet and catering facilities. Has extensive international culinary experience in the hotel business.
Besides the culinary knowledge base, I obtained great experience and the ability to be part of a team and work in a team, interpersonal, administration, and multitasking skills.
I have experience teaching cooking and catering techniques lessons at a corporate school.
Lead Food & Beverage Catering Service during pandemic periods for more than 200 people daily on 24 hours service.
I would be happy to share my knowledge, experience, bring that same drive and enthusiasm to team and know I could be a valuable asset.
Expérience
13 ans et 7 mois
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Executive Chef
PMD Group, Shamaha Palace Hotel - Şamaxı, Azerbaïdjan
Restauration cuisinejanvier 2020 - août 2021 · 1 an et 8 moisTo function as the Production Manager for the Food & Beverage Department, to ensure the various outlets and banquets operate successfully and are individually profitable in accordance with the standard of the hotel. Responsible To: General Manager Responsible For: Executive Sous Chef, All employees in the Kitchen, All Stewarding Employees 1 restaurant with terrace & balcony. Weekdays approx. 100 & weekend to 400 buffet and life cooking international breakfast items DURING THE PANDEMIC PERIOD WE PROVIDE A SPECIAL UNIQUE STYLE TABLETOP PORTABLE BUFFET PER PERSON. 1 local restaurant with summer facilities approx. 200 guests from lunch-till last guest Ballroom 340 sits. 2 function rooms 120 & 40 guests Whole day pool bar operation with Local, Persian, Turkish Mezzes and BBQ VIP Breakfast on Villa service with special menus on weekends
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Executive Chef
ACCOR - Gouvernement de Bakou, Azerbaïdjan
Restauration cuisinemai 2017 - novembre 2019 · 2 ans et 7 moisTo function as the Production Manager for the Food & Beverage Department, to ensure the various outlets and banquets operate successfully and are individually profitable in accordance with2 the standard of the hotel Responsible To: General Manager Responsible For: Executive Sous Chef, All employees in the Kitchen, All Stewarding Employees 1 all-day restaurant with around 100-150 guests breakfast, approx. 50 guests Sunday Family Brunch 1 breakfast restaurant for breakfast only and Gala dinner purpose from 200 to 600 guest’s breakfast for mainly Indian and Chinese, Jews, Turkish groups. 250 chairs Ballroom + 4 Banquet rooms 20-60 pax Aqua Park F&B Service 2 Bars 1 Terrace 270+ Room Service Hotel & Residence
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Executive Chef
Kempinski - Gouvernement de Bakou, Azerbaïdjan
Restauration cuisinemars 2015 - avril 2017 · 2 ans et 3 moisTo function as the Production Manager for the Food & Beverage Department, to ensure the various outlets and banquets operate successfully and are individually profitable in accordance with2 the standard of the hotel Responsible To: General Manager Responsible For: Executive Sous Chef, All employees in the Kitchen, All Stewarding Employees 1 all-day restaurant with around 200-300 guests breakfast, 1 fine-dining restaurant approx. 100 guests Weekend Family Thematic Brunch (thyme: any country cuisine, Day theme &, etc.) 250 pax Ballroom + 6 Banquet rooms 20-100 pax Aqua Park F&B Service + Summer Holiday Brunch (BBQ style) 1 Bar 2 Terrace 300 Room Service Hotel & Residence
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Executive Sous Chef
Kempinski - Gouvernement de Bakou, Azerbaïdjan
Restauration cuisineavril 2012 - avril 2015 · 3 ans et 1 moisTo function as the Production Manager for the Food & Beverage Department, to ensure the various outlets and banquets operate successfully and are individually profitable in accordance with the standard of the hotel. Responsible To: Executive Chef Responsible For: All employees in the Kitchens, All Stewarding Employees 1 all-day restaurant with around 200-300 guests breakfast, 1 fine-dining restaurant approx. 100 guests Weekend Family Thematic Brunch (thyme: any country cuisine, Day theme &, etc.) 250 pax Ballroom + 6 Banquet rooms 20-100 pax Aqua Park F&B Service + Summer Holiday Brunch (BBQ style) 1 Bar 2 Terrace 300 Room Service Hotel & Residence
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Executive Chef
Park Hyatt Maldives - Hadahaa - Malé, Maldives
Restauration cuisinemai 2011 - avril 2012 · 1 anTo function as the Production Manager for the Food & Beverage Department, to ensure the various outlets and banquets operate successfully and are individually profitable in accordance with2 the standard of the hotel Responsible To: General Manager Responsible For: Executive Sous Chef, All employees in the Kitchen, All Stewarding Employees 24 hours restaurant sea Villa and land Villa international and Maldivian breakfast service 1 local restaurant 1 fine-dining restaurant 24 hours food in Room Dining life cooking service included Daily BBQ on season Sunrise Luxury Set breakfast service on the yacht.
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Executive Sous Chef
Hyatt Regency Dubai Creek - Dubai, Émirats arabes unis
Restauration cuisinejanvier 2008 - avril 2011 · 3 ans et 4 moisTo function as the Production Manager for the Food & Beverage Department, to ensure the various outlets and banquets operate successfully and are individually profitable in accordance with the standard of the hotel. Responsible To: Executive Chef Responsible For: All employees in the Kitchens, All Stewarding Employees Around 400 guests breakfast. Extended Friday Brunch set-up with 12 life cooking stations. (Included all Hyatt Regency Hotel F&B outlets signs) Golf Park Friday Brunch and Banquet More than 1000 guests Dessert outside catering Breakfast/lunch/dinner/night meal service on spot (24 hours) Italian, Persian, Japanese, International and Revolving Restaurants. Bars, 1 Night Club and Gourmet Shop Breakfast/Lunch/Dinner/Cocktail/Theme parties on Banquet operation
Éducation
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Bachelors
Sumgait State Univercity - Soumgaït, Azerbaïdjan
septembre 1998 - août 2002 -
High School
Sumgait State High School
septembre 1982 - juin 1992
Langues
5 langues
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Russe
Bilingue ou langue natale
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Azerbaijan
Bilingue ou langue natale
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Anglais
Compétence professionnelle complète
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Turc
Compétence professionnelle complète
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Ukrainien
Compétence professionnelle limitée
Informations personnelles
Nationalités
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Azerbaijan
Date de naissance
January 06th 1975
Concours et prix
2 concours
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Emirates Academy
Culinary Modul - Dubai, Émirats arabes unis
2006Hyatt Development Programme
Hyatt Track - Dubai, Émirats arabes unis
2003Compétences
10 compétences
- 1C
- Chef de banquet
- Communication
- HACCP
- lotuce notes
- MC
- microsof office
- outside catering
- Planning menu
- Trainer
Informations complémentaires
2 informations partagées
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Evaluation Form
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