62-E-1

Wapda Town
Lahore
Pakistan
92-323-4973352
sikushah@hotmail.com

Sikander Shaheen

Objective:
I aim to provide all my customers extra quality and comfort
with genuine friendliness and professional warmth surpassed
by none.

Qualification:
Intermediate: with arts with second division in 1996 from Model degree college.
Metric: With science with second division in 1993 Faisalabad Board.

Professional Qualification:
I have been done one year Diploma in “Supervision in Hospitality Industry” from
COTHM (college of truism and hotel management) with the affiliation of AHLA
(American hotel and lodging association).

I have been done one year Diploma in Food & Beverage Management from
COTHM.
Certifications:
Certified in Computer coerces like Ms.Word, Ms. Excel, Ms. Office and Power
Point, Internet Surfing and emailing.
Certified in “Business Lunch Etiquettes and Telephone Skills” from Etiquettes
House USA.
Certified in “Affective Customer Care Workshop”.
Certified in “Primary Business English Skills” from Avari Hotel International.
Certified in “Advance Business English Skills” from Avari Hotel International.
Certified in “Business Spoken English” from Australian Cultural Centre.
Certified in “Business Advance Spoken English from Australian Cultural Centre.
Computer skills:
Ms. Office, Ms. Word, Ms. Excel, emailing and internet surfing.
Experience:
Total experience in Food & Beverage is about 15 years.
Shalamar Hospital
Working as a F&B Manager in Shalamar Hospital and Shalamar Dental College in F&B
Department since June 2008.
www.shalamarhospital.org.pk
Avari Hotel
One year internship in Avari International Hotels from 1998 to 1999.
One year as a Waiter II in Avari Hotel International from 1999 to 2000.
Five years as a waiter I in Avari Hotel International from 2000 to 2005.
Two years as a restaurant Captain in Avari Hotel International from 2005 to 2007.
One year as a Restaurant Manager in Avari Hotel International from 2007 to 2008.
www.avari.com
Six month cross exposure experience in Pakistani Kitchen in 2004.
Six months cross exposure experience in Japanese Restaurant as Sushi chef and
Teppanyaki Chef in 2006.
Hotel Sun fort
One year as a Senior Room Service Waiter from 1996 to1997.
One year as a Restaurant Waiter from 1997 to 1998.
Responsibilities:
Responsible to reduce the cost of unnecessary expenditures.
Responsible for restaurant operation
Responsible for training & development of staff.
Responsible for staff evaluation and future planning.
Responsible to make the budget of Food & Beverage Department.
Responsible to make a survey of the market at the end of the month.
Responsible to make the new business plan according to the season.
Achievements:
Five years award in 2005.
Best honest employee in 2005.
Appreciation Award of best food Seller in July 2001
Appreciation Award of best food Seller in Sep 2004.
Appreciation Award of best food Seller in Feb 2005.
Appreciation Award of best food Seller in March 2005.
Appreciation Award of best food Seller in April 2005.
Appreciation Award of best food Seller in June 2005.
Appreciation Award of best food Seller in July 2005.
Best Employee of the month “Soldier of Month” in Feb 2005.

Skills:
Planning, Organizing, Directing, Controlling and Evaluating are the main contents
of Management.
Active Listening -- Giving full attention to what other people are saying, taking time to
understand the points being made, asking questions as appropriate, and not interrupting at
inappropriate times.
Instructing -- Teaching others how to do something.
Speaking -- Talking to others to convey information effectively.
Time Management -- Managing one's own time and the time of others.
Monitoring -- Monitoring/Assessing performance of yourself, other individuals, or
organizations to make improvements or take corrective action.
Learning Strategies -- Selecting and using training/instructional methods and
procedures appropriate for the situation when learning or teaching new things.
Critical Thinking -- Using logic and reasoning to identify the strengths and weaknesses
of alternative solutions, conclusions or approaches to problems.
Management of Personnel Resources -- Motivating, developing, and directing people
as they work, identifying the best people for the job.
Judgment and Decision Making -- Considering the relative costs and benefits of
potential actions to choose the most appropriate one.
Social Perceptiveness -- Being aware of others' reactions and understanding why they
react as they do.
Job Description
Test cooked food by tasting and smelling it in order to ensure palatability and flavor
conformity.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking delivery contents in order to
verify product quality and quantity.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food
in order to ensure that food is prepared and presented in an acceptable manner.
Monitor budgets and payroll records, and review financial transactions in order to ensure
that expenditures are authorized and budgeted.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations regarding food preparation and
serving, and building maintenance in lodging and dining facilities.
Coordinate assignments of cooking personnel in order to ensure economical use of food
and timely preparation.
Keep records required by government agencies regarding sanitation, and food subsidies
when appropriate.
Establish standards for personnel performance and customer service.
Estimate food, liquor, wine, and other beverage consumption in order to anticipate
amounts to be purchased or requisitioned.
Review work procedures and operational problems in order to determine ways to improve
service, performance, and/or safety.
Perform some food preparation or service tasks such as cooking, clearing tables, and
serving food and drinks when necessary.
Maintain food and equipment inventories, and keep inventory records.
Organize and direct worker training programs, resolve personnel problems, hire new
staff, and evaluate employee performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review menus and analyze recipes in order to determine labor and overhead costs, and
assign prices to menu items.
Record the number, type, and cost of items sold in order to determine which items may
be unpopular or less profitable.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements
or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such
as waste removal and pest control.
Monitor employee and patron activities in order to ensure liquor regulations are obeyed.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Establish and enforce nutritional standards for dining establishments based on accepted
industry standards.
Plan menus and food utilization based on anticipated number of guests, nutritional value,
palatability, popularity, and costs.
Create specialty dishes and develop recipes to be used in dining facilities.
Take dining reservations.
Schedule use of facilities or catering services for events such as banquets or receptions,
and negotiate details of arrangements with clients.
Job Knowledge
Customer and Personal Service -- Knowledge of principles and processes for providing
customer and personal services. This includes customer needs assessment, meeting
quality standards for services, and evaluation of customer satisfaction.
Administration and Management -- Knowledge of business and management
principles involved in strategic planning, resource allocation, human resources modeling,
leadership technique, production methods, and coordination of people and resources.
Production and Processing -- Knowledge of raw materials, production processes,
quality control, costs, and other techniques for maximizing the effective manufacture and
distribution of goods.
Sales and Marketing -- Knowledge of principles and methods for showing, promoting,
and selling products or services. This includes marketing strategy and tactics, product
demonstration, sales techniques, and sales control systems.
Food Production -- Knowledge of techniques and equipment for planting, growing, and
harvesting food products (both plant and animal) for consumption, including
storage/handling techniques.
Mathematics -- Knowledge of arithmetic, algebra, geometry, calculus, statistics, and
their applications.
Clerical -- Knowledge of administrative and clerical procedures and systems such as
word processing, managing files and records, stenography and transcription, designing
forms, and other office procedures and terminology.
Public Safety and Security -- Knowledge of relevant equipment, policies, procedures,
and strategies to promote effective local, state, or national security operations for the
protection of people, data, property, and institutions.
English Language -- Knowledge of the structure and content of the English language
including the meaning and spelling of words, rules of composition, and grammar.
Education and Training -- Knowledge of principles and methods for curriculum and
training design, teaching and instruction for individuals and groups, and the measurement
of training effects.