Mohsin Khan Email and Phone Number

Culinary Experience:City Seasons Hotel and Apartment, Muscat, Oman – 296 rooms and 65 Luxury Apartments 28 April 2011 till dateThe current role of my career is in Banquet and the Seasons Buffet Restaurant, where I am working as Senior Chef De Partie. The freedom given by my Sous Chef is enhancing my skills, in preparation of the menus, taking care of the stock and Cost control. Indian & Iranian food perfection is some of my new innovations as part of my new responsibilities.

Qasr Al Sarab Desert Resort by Anantara, Abu Dhabi, UAE - 206 Rooms, Villas and Suites 25 November 2010—25 April2011The previous destination of my career was at Al Waha Restaurant, where I had worked as Demi Chef preparing and serving of gastronomic delights, a tantalising buffet with live cooking stations, with a combination of Middle Eastern and international cuisine with a touch of traditional Emirati flair, that expertises me in combining different and authentic flavours.

Shangri-la’s Barr Al Jissah, Muscat, Oman – A total of 630 rooms & Suites 15 November 2007 – 19 November2010 I was introduced as a Commie in Indian section to the actual work environment in Shangri-la’s Al Bandar, a Hotel with high standards for high profile guests. Al Tanoor, a fine Mediterranean Buffet Restaurant, having three different live stations of Indian, Iranian and Western, which makes us do live cooking in front of the guest. In this way my skills were improved of interacting with the guest personally and getting to know their tastes. Starting with Iranian section, I learnt some of the finest marinations of kebabs and Grilling the meat according to the guest needs.With my promotion as a Demi Chef, I took over the Indian section. With the help of my dear chefs, this responsibility took me on the road of perfection with the basic Indian curries, some authentic way of cooking vegetables, and the famous Indian kebabs as well as Tandoori Naan. All in this makes us proud of being a part of the best Mediterranean Restaurant in Oman Today Awards. Achievements:• Certificate of appreciation for the best buffet restaurant.• Various certificates of delighting the customers in hotel.• Working in a HACCAP certified hotel.• Have achieved promotion as Demi Chef DE Partie in 04 November 2009 Core Competencies:• Focused and hardworking with excellent academic background.• Self-motivated and team oriented, willing to go the extra mile.• Effective team player with excellent communication and inter personal skills.• Creative outlook and receptive to new and innovative ideas.• Basic computer knowledge on Microsoft programs, Opera system and Internet operation.