Farhan Mohammad

Experience

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  Restaurant Movie

  Nov 2008 - Jun 2009

  Chef de Partie

  - Chef de Partie - Chef de Partie Garde Manger - Chef de Partie Pâtisserie

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  Schweizer Armee

  Jun 2009 - Aug 2010

  Executiv Head Chef

  20 June 2009 - 19 April 2010Training as a head chef in Thun, BE, Switzerland15 weeks of military trainingServe as a Battalion head chefin the barracks Bure, JU8 weeks served 1500 peopleArmy refresher courses in the company Mob Flab Lwf Bttr 4/1In Küssnacht am Rigi

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  Restaurant Funkes Obstgarten rising star gault millau 2011

  Aug 2010 - Nov 2010

  Chef de Partie

  - Chef de Partie Entremètier- Chef de Partie Pâtisserie

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  Restaurant Grotto San Rocco

  Apr 2011 - Sept 2011

  Chef de Partie / Sous Chef

  - Chef de Partie Entermètier- Chef de Partie Pâtisserie- Sous Chef

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  Alfred Amacher AG

  Oct 2011 - Feb 2012

  Media consultant

  - schedule and conduct presentations- Create quotations- Enter orders and obtain signatures- Customer databases continuously updating in File Maker- Telephone operation- Accounting and booking of debits/credits- Create payrolls- Controlling of the incoming debtor payments and the stock of goods

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  3D-Art Ausstellungsgestalltung

  Mar 2012 - Jun 2012

  Exhibition stand builder and customer consultant

  Exhibition stand builder and customer consultant in the company 3D-Art in Lucerne. Producing (carpentry), erecting and servicing exhibition stands throughout Switzerland and abroad.

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  Restaurant Oberer Mönchhof

  Jul 2012 - Jul 2012

  Chef de Partie

  - Chef de Partie Pâtisserie

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  3 D-Art Ausstellungsgestaltung

  Aug 2012 - Dec 2012

  Exhibition stand builder and customer consultant

  Exhibition stand builder and customer consultant in the company 3D-Art in Lucerne. Producing (carpentry), erecting and servicing exhibition stands throughout Switzerland and abroad.

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  SV Group

  Feb 2013 - Dec 2013

  Promotions internship für Hotel Management School Belvoirpark

  - Chef de Service- Guest services and sales- Stand catering in the exhibition hall- presentation of goods and cashier service- Daily accounting -monthly closing- Protocoling of meetings- Management of office supplies- processing of quotations and invoices- Preparation and printing of all print media- conducting internal trainings (let's go)- Establishing and setting up external bars- Compliance with hygiene and ISO guidelines

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  Hotel Hirschen

  Jan 2015 - Mar 2015

  Assistant to Generall Manager

  - Front Office Manager- Restaurant Staff- Staff planning- Ordering and Controlling

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  Restaurant Luegeten

  Oct 2015 - Nov 2016

  Deputy Restaurant Manager / Chef de Service

  - Support of our demanding and international clientele- Management of up to 10 employees- Assistance in writing the work schedules- Consultation and discussion of the events with the organizers- Responsible for the organization and running of events- Control of the daily takings- Wine and beverage orders- Updating the wine and beverage lists- Compliance and implementation of operational measures

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  Fredy Wiesner Gastronomie

  Nov 2016 - Dec 2017

  Deputy General Manager

  - Managing the Restaurants according to business policy principles and absence of the General Manager.- Planning of the employees' work and control of their working hours- introducing, training and supervising the employees- Orders according to the set of orders- Control of incoming deliveries and invoices- Keeping the company cash book- Carrying out daily and monthly closing including monthly stocktaking- Compliance with personnel costs and the food budget- Active care of the guests- Implementation of the hygiene concept according to HACCP- Adherence to and exemplification of the company philosophy- Active cooperation in service, kitchen and bar Show less

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  Hotel Seedamm Plaza

  Dec 2017 - Jan 2022

  Head of Purchasing, Controller / Deputy F&B Manager

  - Responsible for purchasing in time and quantity, taking price and supplier relationships into account (purchasing, receiving and storage of goods) for beverages, small inventory, coffee machines and special purchases in the F&B area- representation of the F&B Manager in his absence- Selection of suppliers according to internal requirements and the quality management criteria- Inventory management and controlling in the beverages and small inventory areas- Reporting of guest and company needs and support in development in the beverage area- Wine recommendations for seminars, congresses, banquets, catering and restaurants- management of the wine list in cooperation with the sommelier- Monthly analysis and reporting- Maintaining an ongoing supplier evaluation and conducting annual supplier meetings (maintaining relationships)- monitoring of conditions, negotiation of supply contracts- Price calculations, recalculations and yield calculations as well as benchmarking- taking and evaluation of monthly inventories- Invoice and accounting control- Technical monitoring of dispensing equipment and coffee machines- Maintenance of cash register system MICROS 3700- Introduction and support of the new cash register system ORACLE Simphony- Operative support in the outlets- participation in activities such as Oktoberfest, Asian Food an Culture Festival, as well as special caterings- Adjustment of processes in quality management- Manager on Duty- controlling of the 3 restaurants, 2 bars and the banquet area- maintenance and reprogramming of the SQL database Oracle Hospitality Suit- Quality management in all areas performing audits- writing menus and designing the offer- conducting trainings- Accrediting sponsors and awarding reimbursement contracts Show less

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  Universitätsspital Zürich

  Jan 2022 - now

  Strategic Procurement Manager in the Supply Chain Management Division

  - Developing commodity group strategies - Assortment analyses - Ensuring supplier management - Processing purchase requisitions - Processing the security and reminder list - Order confirmation - Delivery date inquiry - Delivery bill and invoice discrepancies - Ensuring on-time delivery, call-back and return orders