Curriculum Vitae

Mohammed Mohibullah Farooqui  (Preferred Name: Mohib)

 

Address:           Farooqui Mansion, H.No.1-3-16, Jaisinghpura, Aurangabad, Maharashtra,India, 431001

 

Mobile:                +91 8806662904

 

E-mail:               mohibfarooqui8@gmail.com

 

Nationality:     Australian

 

Date of Birth: 17th December 1982

 

 

 

 

 

 

 

 

EDUCATION
TERTIARY EDUCATION

 

2007                          Le Cordon Bleu, Sydney, New South Wales

Diploma of Professional Culinary Management

 

May2006-                        Le Cordon Bleu, Sydney, New South Wales

April 2007                        Certificate IV in Menu Compilation

July 2005 –                  Le Cordon Bleu, Sydney, New South Wales

April 2006                   Diplome de Cuisine / Basic Patisserie

 

2004                                Institute of Hotel Management, India (University of Huddersfield, UK)

Bachelor’s Degree in Hotel Management/Diploma in Hotel Management

 

2004                                Millennium Institute of Management, India (BAM University)

Bachelor of Business Administration

 

SKILLS
LANGUAGES                                       English, Hindi, Urdu

 

EMPLOYMENT EXPERIENCE
 

April 2018 – Present

Indian School of Hospitality (Ecole Hoteliere Lausanne School) , Gurgaon, India

Associate Director- Culinary Arts

 

 

July 2016- March 2018

Reveri Food Design, Pune, India (Family Business)

Chef Director

 

August 2015 – May 2016

Ecole Hoteliere, Lavasa, India

Sous Chef/Learning Facilitator – Food Production

 

 

 

January 2015- July 2015

Le Cordon Bleu, SOH GD Goenka University, Gurgaon, India

Chef Tutor/Assistant Professor – Cuisine

 

August 2010- January 2015

IHM-A (Taj Group of Hotels School), Aurangabad, India

Chef Tutor -Food Production

 

March2009-May2010

Lime and Pepper Restaurant,Peppers Beach Club & Resort Spa, Cairns, QLD, Australia

Jr. Sous Chef

 

January 2009-February2009

Urbane Restaurant, QLD, Australia (2* Hat Restaurant)

Stagiere

 

January 2008-December2009

La Rivierra Restaurant, Peppers palm Bay Resort, Long Island, QLD, Australia

Sr. Chef De Partie

 

May 2007- January 2008

Chef’s Restaurant, Tangalooma Wild Dolphin Resort, Moreton Island, QLD, Australia

Demi-chef de partie

 

October 2006- April 2007

La Rivierra Restaurant, Peppers palm Bay Resort, Long Island, QLD, Australia

Commis

 

April 2005- May 2006

Chez Rene Restaurant, Willoughby, NSW, Australia

Commis
 

 

CULINARY SKILLS/BACKGROUND
·       Have worked for French & Modern European Fine Dining Restaurants in Australia.

·       Inclined towards Avant Garde / Modernist Cuisine Techniques & Modern European

·       Have done Culinary training workshops and demos for various hotel schools and culinary federations

·       Awarded 1st position and “Best Chef Academician” of India by International Hospitality Education Society for the year 2018-2019 after a culinary cook off challenge held for all the chef academicians from across the country.

·       ‘Qualified Learning Facilitator’ certification by Ecole Hoteliere, Lausanne, Switzerland in the year 2018.

·       Was awarded ‘DUX’ award by Mr. Andre Cointreau for highest academic achievement in the class at Le Cordon Bleu, Sydney, Australia.

 

 

REFEREES
Professional:

Chef Rajiv Cowasjee

Dean of Academics-   Indian School of Hospitality, Gurgaon, India

Email: rajiv.cowasjee@gmail.com

Mobile: 9599233348

 

 

 

 

Chef Brian Grunewald

Chef – 1907 Bar & Kitchen, Perth, WA

Email : briangcelt@me.com

 

 

 

Chef Kenny McHardy

Head Chef at  Albany, Perth, WA

Email: kennymchardy@hotmail.com