PERSONAL

DATA

Faig BEHBUDOV Date of Birth

03rd May 1984

NATİONALİTY
AZERİ
MARİTAL STATUS
MARRİED
Doga Qatar| Tel: +994 55 372 27 90 | faig.behbudov@gmail.com

MANAGEMENT/CUSTOMER SERVICE I SALES CURRENT RESİDENCE

AZERBAİJAN,
An ambitious and 18 years well experienced Head Chef who is able to lead from the front by CİTY SUMQAYIT
setting, following and delivering the highest culinary standards. High possesses a passion for
excellence, and always strives hard to improve standards and guest satisfaction. Excellent
knowledge of how to manage the duties of kitchen staff, and how to supervise their daily
operations. High track record of maintaining food cost while ensuring high quality standards,
always focused on operating a kitchen so that its reaches maximum profitability.

EUROPEAN HOTEL
CHEF- European cuisine night Chef 2004-2007-present
➢ Sourcing and purchasing cost effective supplies and cooking equipment.
➢ Setting the highest culinary and service standards for staff to follow.
➢ Developing supervisors and staff to become future leaders of the company.
➢ Cultivating and maintaining a positive working environment for kitchen staff. COMPENTENCİES
➢ Regularly checking the quality of cooked meals to ensure that standards are met. ADAPTABLE
PARK İNN OTEL POSITIVE
BAKU, AZERBAIJAN
OPEN TO NEW IDEAS
CHEF DEPARTE- European national cuisine -Breakfast and alecat 2007- 2009
➢ Conducting regular staff performance reviews and taking appropriate action to rectify
any Quick Learner
➢ deficiencies.
➢ Making sure that all food which is presented to clientele is done so in timely manner and Flexible to changing
in the ENVIRONMENTS
➢ correct sequence.
➢ Giving both positive and negative feedback to kitchen staff on a daily basis.
➢ Providing appropriate training for all members of staff. Excellent Communication
Skills
GROUND OTEL
BAKU, AZERBAIJAN RELIABLE TEAM PLAY
CHEF- European and national cuisine 2010-2012
➢ Order the right food stock and right quantity. Excellent Sales planning
➢ Enforce and maintain high standards of hygiene.
➢ Supervise the cooking of food .
➢ Multi-task and manage several different tasks at the same time
Organizational and
➢ Cook food from scratch. Managerial Skills
➢ Gain and maintain the respect of junior staff.
➢ Accurately document revenue and expenditure Analytical and Logical
Thinking
FAİG BEHBUDOV

İSPARO RESTAURANT LEARNING AND

ASSISTANT CHEF- ITALIAN CUISINE 2012-2015 DEVELOPENT
➢ Work management Customer Service
➢ Market system Course
➢ Requesting an order from the market and receiving and checking it,
cleaning and washing it and putting it in the refrigerator. Building a
➢ Supervise the chef’s cooking and serving the food to the customer Department
➢ Banquet meals ordered and served Communicating
Defining Service
RESTAURANT “EVDE” Fixing Problems
ASSISTANT CHEF- STEAK AND FİSH HOUSE 2015-2018
Tools of the Trade
➢ With a rich menu that appeals to various tastes, the in-house restaurant also offers
cooked fresh meats and fish, delicious salads and classic European-style dishes that
LİNGUİSTİC skills
you can enjoy there.
➢ Work management
➢ Market system
➢ Control of meat and fish cooking in cosper and grill devices

RESTURANT TOSKA Azerbaijan

CHEF 2018-2019 Native language
PREPARATION AND SERVING OF PIZZA AND PASTA
➢ Anticipating culinary trends so that the restaurant keeps and enhances its
competitive advantage.
➢ Managing the day to day administration of the kitchen.
➢ Ensuring that all Standard Operating Procedures are complied with.
➢ Keeping within budget when ordering food stock.
➢ mplementing all relevant Food Hygiene and Safety and Food Hygiene Russian
requirements. Secondary literature
RESTURANT MOVIDA
ASSISTANT CHEF - Lebanese cuisine 2014-2020
➢ Work management
➢ Market system
➢ Employee supervision
➢ Serving food to customers on time and at a high level
➢ Control of cleanliness and punctuality of employees
➢ Month-end reporting
➢ Control of keeping accounts of the remaining goods
➢ Lebanese hot apitayzer
➢ Lebanese hot dishes

QATAR NAKHCHIVAN RESTAURANT

ASSISTANT CHEF-National cuisine
➢ Selection and purchase of kitchen equipment
➢ In particular, to purchase meat and other products from the
market, to carry out works to acquire the flavors of Azerbaijani
dishesControl of food stay time in the kitchen (food staleness)
➢ The chef’s serving the food to the customers.
➢ Supervision by chef until the food is cooked and finished
➢ Control of cleanliness and punctuality of employees
➢ Writing a work schedule
➢ 100% satisfaction of restaurant clients with food flavors
➢ Cooking kebabs and hot dishes at the perfect level