Muhammad Waseem House # 5 Muhammadi Street # 1, Chohan Road, Islam Pura, Lahore- PAKISTANCell: +92 333 4662454Email: waheed_waseem@hotmail.com

Objective To work as a professional Executive Chef with a progressive hospitality group where I can employ my culinary knowledge and skills for benefit of both my employers and clients.

Overview and Personal StatementA reliable, trustworthy and flexible individual who has a passion to achieve excellence in culinary art. Waseem has gained adequate academic knowledge of various aspects of culinary art and implemented the theoretical knowledge in practical field. With a “Can-do” attitude, Waseem is confident that he will be able to meet and exceed the expectations of both the employer and clients.

Education2005 |Matriculation – Cathedral School Lahore- PAK

Science Group – Successfully Completed

2008 |Diploma of Associate Engineer (DAE) G.C.T Raiwind Road Lahore- PAK Mechanical Technology – Successfully Completed

2013- 14 | Diploma in Culinary Arts – College of Tourism and Hotel Management (COTHM) Lahore-PAK Diploma accredited by Institute of Commercial Management (ICM) UK

Skills Summary Well familiar with cutting of poultry and vegetables. Well familiar with overall kitchen management including food storage and handling, successfully

led a team of 25 persons in terms of kitchen management during final practical exam Well familiar with dining skills. Able to work overtime at short notices if required. Ability to quickly identify and resolve problems. Adequate computer skills including MS Windows, internet etc.

Practical Experience

Restaurant Opium Thai- Lahore, Pakistan (www.facebook.com/OpiumThai)

Trainee Chef (Jun 2014- Sep 2014)

Successfully completed Three Months Internship Learned basic practical aspects of kitchen operations for all four Cold, Chinese, Thai and

Continental kitchens. Learned various recipes of Chinese, Thai and Continental cuisines. Gained valuable practical knowledge of food costing, wastage control and HACCP. While working in a team; learned practical aspects of team work and team management.

Key Academic Highlights Studied and practiced types of modern cooking methods including Blanching, Simmering,

Roasting, Grilling, Sautéing etc. Studied and practiced different kinds of cuisines including Chinese, Thai, Pakistani, Continental

etc. Studied Methodology of controlling different parameters related to kitchen, food storage, food

safety etc. Studied basics of primary nutrition.

Co Curricular Activities Visited K&Ns plant in Lahore and gained very useful knowledge related too hygienic, food

Storage, cooking and packing.

Participated in Fifth Annual Consumer Food safety and Quality Conference 2013 at Royal

Palm Golf and Country Club Lahore.

Singing, playing cricket, long driving etc.