Mujahed Ahmed

I am an enthusiastic Arabic Chef who excels in quick and efficient preparation of food items from Gas Stoves, Electronic Stoves, Steam Cooking System, Charcoal Grill, Sauté, oven, and other cooking stations. I have an outstanding knowledge of food products, kitchen equipment, safe food-handling procedures and organization of supplies. I possess exceptional knife skills and the ability to set up the kitchen and cook station for a high-volume restaurant. I am skilled in turning the large pieces of Meat, Chicken, Fish and Seafood into ready portions. I have ability to work in refrigerators environments and ensure appropriate temperature controls of Meat storages areas. I am qualified to receive Meat, Chicken, and seafood’s, inspect supplies for quantity conformance to established standards. I am also proficient in performing all kinds of Meats processing such as curing, smoking, tenderizing, trimming, and preserving.
 

I had a knowledge of Arabic and Indian cuisine and Grills on Charcoal and ovens, All kinds of Rice and Meats and seafood Machboos, Madhfoon, Mandi, Kabsa, Mujadara, Mufath, Mutabak, Mawawash, Shirin polo, Kabuli pulao, Egyptian Koshari, Bulgur pilaf, Lebanese Hashweh, Rubaiyan, Balaleet, Harees, Hareesa, Jareshes, Shawarma, Hummus, Toum and Hole Lamb and Chicken and Fish Grilled, Boiling, Oven Roasting etc..
I had an experienced in all kinds of Mashawi, oven roast and Grills, Lebanese food and Grills, Kuwaiti food and Grills, Indian Biryanis, Hyderabadi Biryanis, Lucknow Biryanis, seafood Biryani, Veg pulao, Kashmiri pulao, Ghee rice, Khichdi, and kinds of Graves and stews’ Butter chicken, Meat stew , prawn curry, Chicken masala, etc..
I had also over 6yrs experience working as a Head Butcher and Grill Master.
I had a high-skilled in processing and cutting all kinds of Meats including Beef, Lamb, Fish and seafood and poultry items.
I had a deep knowledge of maintaining appropriate temperature of Meats and I had a hands-on experience in operating knife and Meats processing equipment’s and for shaping, lacing and tying roasting meats by using boning knives and skewers.
I had a good talent in Mixing, Tenderizing, Preparing, and Weighting meat products and cooking.
Some of my duties including cutting, trimming, boning, tying and grinding Vegetables and Meat to preparing for cooking forms, preparing and placing Meat and Vegetables products on assigned displays. 

High School-1995-1998 

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