PERSONAL DETAILS Title Mr.

Given Names ShahramFamily Name JavanbkhtDate of Birth 23rd Dec, 1976

Nationality IranianMarital Status Single

Passport Number K95536299Expiry date 10/01/2018

Private Address Tehran Pars, F4 Block 21Mobile: +982177381211

City Tehran E-mail hosseinsya1@yahoo.com

Country Iran E-mail shahram.javanbakht@crowneplaza.com.kw

BUSINESS CONTACT ADDRESS Company Crowne Plaza Hotel Kuwait ,

Position Brand chef Department Food & Beverage Service

Business Address Crowne Plaza Hotel Tel.: + 965-4732100 Extn 7777 / 7778P.O. Box 18544 Mobile: + 965-96961354

City Farwaniya – 81006 E-mail Shahram.javanbakht@crowneplaz.com.kw

Country Kuwait Company web

addresswww.crowneplaza.com.kw

AVAILABILITY AND PREFERENCES From Kuwait City Farwaniya

Present Salary:Expected Salary

USDCommensurate w/position Country Kuwait

Preferred position Executive Sous chef

SPORT, ACTIVITIES, INTERESTS LANGUAGES fluent

well

fair

Calligraphy, Billiards, Darts and Music.

First language

Farsi √

Turkish √

English √

Arabic √

PROFESSIONAL STRENGTHS AND SPECIAL SKILLS Departmental Trainer & First Aid. (C.P.K). Outgoing person. Maintain high standard of service. Maintain high grooming standard. Ability to be a clear thinker, analyse and resolve problems exercising good judgment

COMPUTER SKILLS Micros &Basic knowledge of excel and word

EDUCATIONAL BACKGROUND & QUALIFICATIONS Completed senior secondary examination, Iran Junior Grade Typing

PROFESSIONAL EXPERIENCE From January, 2009 Establishm

entCrowne Plaza Kuwait &Holiday Inn Al Thuraya CityTo Present City Farwaniya

Position Brand chef (Iranian Cuisine, Arabic, Mediterranean and Indian)

Country Kuwait

Website www.crowneplaza.com.kwProperty Description A 5star deluxe luxury hotel of the Inter Continental group With 329 Rooms & 08 Innovative F&B Outlets, Fauchon-Salon- De(French) , Rib Eye steak house(American), Shabestan(Iranian), Al-Ahmadi (International), Al-Noukhaza (Sea Food),Sakura(Japanese),Ayam-Zaman(Lebanese) Viaggio(Italian) Member of The Leading Hotels of the World

Responsibilities & Duties Responsible for planning and execution of the monthly training calendar/Plan According to

the departmental requirements in order to increase staff Productivity and improve standards.

Responsible for out door vip function. Monitoring staff allocation and planning duty rosters and staffing Responsible for maintaining the service standards set by the hotel within the Department. Following up the daily duties as directed by the Management. Responsible for the efficient and smooth day-to-day running of the outlet and achieving

revenue targets. Co-ordinate menu planning and formulated sops & sos, modality of Service. Launched innovative strategies to increase average per cover(APC) Co-ordinate Food and Beverage promotions to offer innovative creations for Regular guest

and to attract new client. Developed departmental operating budget. Maintaining Food Cost as per the set target.

PROFESSIONAL EXPERIENCE From June, 2005 Establishm

entAfandin.

To September, 2007 City IstanbulPosition Senior Chef-de-partie Country Turkey

Property Description Chains of Fine Dine Restaurants of Istanbul.Responsibilities & Duties Well experienced in flambé trolley skill, served covered in flaming alcohol. Responsible for customer satisfaction. Overall functioning of special theme nights and out door banquet parties. Coordinating with various departments for maximum efficiency. Training new recruited staff.

PROFESSIONAL EXPERIENCE From Feb, 1998 Establishm

entHotel Anahita, Welcome group of Anahita Hotels,To May, 2001 City Tehran

Position Worked as Head Chef Country IranResponsibilities & Duties

Responsible for Customer satisfaction Coordinating with allied department for maximum efficiency Handing Kitchen Operation. Putting best efforts concerning guests feel home away from home

PROFESSIONAL EXPERIENCE From March, 1994 Establishm

entHotel Azadi

To January 1998 City TehranPosition Worked as Chef de partie Country Iran

Responsibilities & Duties Overall functioning of Restaurant. Responsible for customer satisfaction. Handling out door VIP functions. Coordinating with various departments for maximum efficiency. Night Auditing-Evaluating the daily sales of restaurant. Training new recruited staff.PROFESSIONAL EXPERIENCE

From April 2007 Establishment

Ziton Fine Dining RestaurantTo November 2008 City Jumeira

Position Sous Chef Country Dubai

Responsibilities & Duties Day to Day operation in charge. Handling Food Cost. Specialist In Iranian Stew and Kebab. Responsible for customer satisfaction.ACHIEVEMENTS Awarded as Best Pioneer of Shaab Shabestan Iranian Restaurant in 2009 . Awarded as Best Pioneer of Shabestan 360 Mall in 2010. Certificate of training &Development Food Hygiene May 2009. Best team award for highest in mystery shopper & Beverage sales of August 2010 & November 2010. Certificate of Achievement Inter continental group of hotels for I.Q graduation Feb 2010. Awarded Special achievement for the participation of “Chaine Des Rotisseurs” Best Team for the month of October 2012.TRAINING SEMINARS Refresher course serving Food & Drink Supervisory Skills. Guest Contact skills F&B operation skills Basic Food Hygiene Be My Guest I.Q Fire Life Safety(FLS)REFERENCE REFERENCEName: Mr.Samer Sadad Name: Mr.TerryPosition: Operation Manager Position: Executive ChefCompany:

Crowne Plaza Kuwait Company:

Le Royal Hotel

Mobile No.

+ 965-99359829 Mobile No.

+965- 50248434

E-Mail samer@crowneplaza.com.kw E-Mail terry@leroyal.com.kw