Rahmat Subkhan

 1. AbleI am able to handle multiple tasks on a daily basis.2. Creative I use a creative approach to problem solve.3. DependableI am a dependable person who is great at time management.4. EnergeticI am always energetic and eager to learn new skills.5. ExperienceI have experience working as part of a team and individually.6. FlexibleI am flexible in my working hours, being able to work evenings and weekends.7. HardworkingI am hardworking and always the last to leave the kitchen in the evening.8. HonestI am honest and trustworthy 9. ImaginativeI work with the team to provide imaginative solutions for our customers.10. InnovativeI am always coming up with innovative ideas.11. MotivatedI am motivated to go to kitchen with great motivation.12. OrganisedI have organised the staff functions for the last four years with great success.13. ReliableCo-workers rely on me to be on time.14. Sense of humourEven though I take my work seriously, I do have a good sense of humour.15. On timeI am always on time for organised events, work-related or otherwise.16. Good and strong team leader.17. SavingsI made cost savings on projects by minimize wastage and contro the production.18. SupervisedDuring this time, I supervised  Banquet, all day dining and club lounge.19. Good eye-hand coordination and dexterity.20. MentorI used the advice passed on by my supervisors to mentor struggling individuals.21. PersonableI am happy and extremely personable and excel in a positive work environment.22. Self-DevelopmentI am committed to learning and self-development so that I can consistently achieve better results. 

PERSONAL SUMMARY: 

 

I am a hard working individual, i will take on any challenges that may arise and i am used to working in a fast and stressful environment, i am fully flexible and have no restrictions to when i can work. I work well as an individual or as part of a team. I have passion for the career i have chosen and love to learn new things. A highly motivated and capable professional cook with a real passion, possessing excellent organisational skills and administrative skills. A quick learner who can effortlessly fit into a existing established environment, and also encourage junior staff  to achieve their best when preparing meals.  

 

CAREER OBJECTIVES: 

 

 To obtain a long term career that will provide opportunities to share and enhance skills and knowledge for the growth of the company.   

 

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PERSONAL SKILLS: 

 

• Good and strong team leader 
• Has strong customer service traits 
• Physically fit and able to lift heavy goods and stand for long periods of time 
• Hard worker, willing to work long hours in busy operation and able to work on rotating shifts 
• Mentoring, training and supporting junior chefs 
• Able to operating computer word,excel,pp and adobe 
• Can speak and write English fluently 
• Strong cooking skills, Good in Asian dishes 
• Knowledge of food hygiene standards 
• Multitasking and time management 
• Good eye-hand coordination and dexterity 
• Teamwork ,Creativity, high curiosity       

 

TRAININGS/SEMINARS/CONVENTION ATTENDED 

 

Seminars and Workshops: 

 

• Trainee line Cook in Riyadh KSA Rosewood hotel and resorts 2009 
• Standard Operating Procedures Service in Riyadh Rosewood hotel and resorts 2010 
• Basic Food Hygiene Crystal training in Riyadh KSA Rosewood hotel and resorts 2010 
• Customer Relation Programs in Hospitality Industry Improving the Quality of Service in Riyadh Rosewood hotel and resorts 2011 
• Saudi Horeca Seminar in Riyadh KSA 2012 
• Saudi Horeca Seminar in Riyadh KSA 2013 
• Supervising Food Safety HABC in Doha Oryx Rotana Hotel 2015 
• Managinng hotel career training in Doha Oryx Rotana Hotel 2015 
• Destination Leadership training in Doha Oryx Rotana Hotel 2015 
• Food Festival Qatar 2015 
• Food Festival Qatar 2016 

 

 

ACHIEVEMENTS AND AWARDS: 

 

• Nominated Colleague of the Month –Hearth of the House 

Al Faisaliah Rosewood hotel and resorts July 2011 

• Nominated Colleague of the Month –Hearth of the House Al Faisaliah 

Rosewood hotel and resorts October 2012 

• Contribution to the success event of King Faisal Prize Dinner March 2011 
• Contribution to the success event Janadriyah Opening Festival February 2012 
• Contribution to the success event Australian BBQ Festival September 2013 
• Succeed to help Choices Restaurant as the best brunch in Doha Qatar 2015 
• Nominated Colleague of the Month –Hearth of the House Oryx Rotana December 2015 
• Succed to help Choices Restaurant to reach the no 5 ranking on TripAdvisor march 2016 
• Succeed to help Korean Function in Banquet event Desember 2016 
• Succeed to help my Colleague to achieved Silver Medal in Annual 

Global Hospitality and Horeca Qatar 2016  Succeed at first opening Pool bar. 

Succeed at first opening all day dining and Brunch For Kube Restaurant. 

 

 

 

 

 

 

 

WORK EXPERIENCES: 

 

Sous Chef In Wyndham Doha West Bay  *5 Hotel Doha, Qatar March 2019-Present. 

 

• Prepare, season, and cook an assortment of dishes according to recipes. 
• Help price and plan menu items with regard to market price, portion size, and company standards. 
• Professionally implementing corporate standards and ensuring quality product was served to each and every guest 
• Filled in for Executive Chef as needed, troubleshooting as necessary. 
• Worked Executive Chef to create unique menu items and plate presentations. 
• Managed and trained kitchen and service staff for pool area and All day daining. 
• Assisted Chef with setup. 
• Worked various stations of main kitchen line (Grill, sauté, broiler, pantry, etc.) 
• Assisted Chef with daily specials and seasonal menu updates 
• Maintained all sanitation and safety measures in kitchen and other club areas 
• Ensured Member's and guest expectations were exceeded through exceptional customer service. 

 

 

 

 

Junior Sous Chef In Oryx Rotana *5 Hotel Doha, Qatar November 2017- January 2019 

• Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, according to guest specifications and recipes. 

 

Help price and plan menu items with regard to market price, portion size, and company standards. 

• Professionally implementing corporate standards and ensuring quality product was served to each and every guest 
• Filled in for Executive Chef as needed, troubleshooting as necessary. 
• Worked side by side with the Sous Chef to create unique menu items and plate presentations. 
• Managed and trained kitchen and service staff for pool area  Assisted Chef with setup. 
• Worked various stations of main kitchen line (Grill, sauté, broiler, pantry, etc.) 
• Assisted Che6f with daily specials and seasonal menu updates 
• Maintained all sanitation and safety measures in kitchen and other club areas 
• Ensured Member's and guest expectations were exceeded through exceptional customer service 

 Chef de Partie In Oryx Rotana *5 Hotel Doha, Qatar 2015-2017 

 

• As a chef in charge in Splash a la carte and all day dining choices restaurant for cold kitchen. 
• Report daily operational to Chef De Cuisine. 
• Responsible for the cleanliness of working areas with HACCP standard. 
• Handled all the ordering for daily basis operational for both outlet. 
• Supervised all the operational for Splash a la Carte and Choices Restaurant Buffet. 
• Help breakfast operation during morning to make sure all operation smooth and no complaints. 
• Created the Menu for Cold section for Choices Restaurant. 
• Maintain and Encourage the staff to work well and having a good communication. 
• Checked stock levels 
• Talked with head chef about supplies and menu options 
• Shadowed different chefs de partie to learn about each station of the kitchen 

 

Demi Chef de Partie In Oryx Rotana *5 Hotel Doha, Qatar 2014 

 

• Assisting Sous Chef in daily operasional of Banquet,All day dining and A la carte 
• Following cleanliness of working areas with HACCP standard. 
• Monitoring all operational to make sure they work well. 

Help Sous chef in daily basis making sandwiches and salads for Banqueting, OSC, also misen place for al a carte. 

• I was work for cellar spanish restaurant for 6 month as well which is make me stronger in front line to lead the others. 

 

Commis Chef in Al Khozama and Al Faisaliah *5 Hotel Riyadh, KSA 2009 

 

• Assisting chef de partie in daily operasional for all day dining La 

Brasserie Restaurant & A la carte 

• Following for the cleanliness of working areas with HACCP standard. 
• Maintain storage using FIFO system. 
• Make sure basic mice en place are available. 
• Recieved and pick up the vegetables wash it and storage in chiller. 
• Training and cross-training line cooks while ensuring adherence to quality standards as well as safety and sanitation regulations and guidelines. 

EDUCATINAL ATTAINMENT

 

PRIMARY                                                       SMPN 1 Cirebon 2003-2004 Finished

SECONDARY                                                 SMA N 1 Arjawinangun High School (2005-2007) Finished