Executive Chef

Objective

Utilize my knowledge and skills gained in hospitality sector to achieve the highest level of quality standards and guest satisfaction and at the same time maintain budget control of the department.

 

Professional Experience                                                                                                                            13+years

 

Community Restaurant (Al Mamzar) Dubai                                                                                   August 2018- at present                                   Executive Chef

 

  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
  • Determines how food should be presented, and create decorative food displays.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
  • Coordinates with the purchase department for acquisition of needed goods and services.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper grooming and hygiene standards for all kitchen staffs.
  • Ensures all kitchen employees maintain required food handling and sanitation certifications.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
  • Interacts with guests to obtain feedback on food quality, presentation and service levels.
  • Actively responds to and handles guest problems and complaints.
  • Maintain Quality levels of receiving, storage, production and presentation of food.
  • Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  • Discuss daily food cost reports with key kitchen and F&B team members.
  • Review weekly and monthly schedules to meet forecast and budget.
  • Attend the daily morning meetings and other administrative sessions.
  • Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
  • Frequently review finished products for quality and presentation before the orders are send to guest.
  • Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

 

 

 

BBC (Bombay Resource) Mumbai, India

Executive Chef Consultant                                                                                                          Nov2017 – August 2018

  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

 

  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
  • Determines how food should be presented, and create decorative food displays.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
  • Coordinates with the purchase department for acquisition of needed goods and services.
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
  • Ensure proper grooming and hygiene standards for all kitchen staffs.
  • Ensures all kitchen employees maintain required food handling and sanitation certifications.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
  • Interacts with guests to obtain feedback on food quality, presentation and service levels.
  • Actively responds to and handles guest problems and complaints.
  • Maintain Quality levels of receiving, storage, production and presentation of food.
  • Follows and enforces all applicable safety procedures specified for kitchen and food servers.
  • Discuss daily food cost reports with key kitchen and F&B team members.
  • Review weekly and monthly schedules to meet forecast and budget.
  • Attend the daily morning meetings and other administrative sessions.
  • Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
  • Frequently review finished products for quality and presentation before the orders are send to guest.
  • Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

 

 

Key Business, Dubai

Chef Consultant                                                                                                                                              Sep 2016 – Sep2017

  • Business plans; cash flow analysis, budgeting, startup planning and bank financing.
  • Restaurant and kitchen design; proper layout and equipment selection.
  • Maintenance schedules; protect your investment-take care of your equipment.
  • Menu implementation: Standardize recipes, training of dining room and kitchen staff.
  • Systems layout and training; every aspect from cleaning to guest services.
  • Vendor selection; finding the products you need at prices that make sense.
  • Receiving and inventory implementation; how to accept products and account for them.
  • Marketing/Sales/Advertising;
  • Customer awareness; instill pride of customer service in all staff.
  • Sanitation; clean facilities and safe food preparation and service.
  • Computer systems and software planning; determining your business needs and conducting training.
  • Cost Controls; know how to control your costs through purchasing, pricing and waste prevention.
  • World Wide Web/Internet development; Layout and design of your web site and e-mail.
  • Planning for the future, expansion, moving, exit strategies, selling your assets.
  • Job descriptions, employee manuals and operation procedures; help you write them.
  • Loss and fire prevention, safety procedures and emergency planning.
  • Quality assurance; only the best service and employee cooperation will do.
  • Staff training, front and back of house; training your staff to be efficient and professional.
  • Inventory utilization; get the most out of your stock.

 

Paul Café, Muscat, Oman

Head Chef                                                                                                                                            Jan 2013 – Aug2016

  • Working as a head of NPD (new product development) department, assisting regional executive chef to create new menu and the delicacy to maximize the taste according to new trends in market to achieve guest’s needs and demand.
  • Worked as a head chef with the pre opening team and opened two outlets within three years, planned    and execute to open the store with in limited time.
  • Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.
  • Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence.
  • Giving both positive and negative feedback to kitchen staff on a daily basis.
  • Providing appropriate training for all members of staff.
  • Ensuring that all cleaning schedule are carried out properly and those relevant administrative records are updated.
  • Checking quantity and quality of food received from suppliers, and then writing food cost reports for senior managers.
  • Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on time.
  • Developing and maintain good working relationships throughout the team.
  • Help and support the store and purchase department to get the product and on the right value and the right quantity as per the brand standard.
  • Monthly inventory analyzing and fixing the issue with the inventory department.
  • Direct dealing with the suppliers and to finalize the product.
  • Helped and trained the staff to grow on higher level with all the knowledge experience and the tools.
  • Ordering dealing and the receiving the product from local and international supplier on web client.
  • Handling the guest complain, demand and the request on daily basis.
  • Promoting the brand and the place individually among personal contacts to get the business.
  • Helping and supporting in the stock management to the other F&B brand of the company in the local market.
  • Help to maintain the food & beverage cost consistency for entire year.
  • Achieving and maintain the heist level of food safety and hygiene and got the Boecker certification for the company.

 

 

Byblos Hotel, Dubai, United Arab Emirates

Jr. Sous Chef                                                                                                                                                   Oct 2011 - Jan 2013

  • Monitored cooking procedures, cost, and quality and inventory stocks.
  • Headed portion control and planned monthly kitchen budget, menus and recipes.
  • Tested samples of food ingredients deposited by purchase department.
  • Administered job procedures and food production standards to uphold desired quality and service of food items.
  • Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.
  • Identified new methods of cooking to enhance taste of dishes.
  • Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipments.
  • Helped to reduce the wastage and cost of the main kitchen as per my experience.

 

The Platinum Hotel, Muscat, Oman

Sous Chef                                                                                                                                                        Aug 2010 - Jul 2011

  • Worked as a preopening team.
  • Manage the day to day operation of the Food production and Stewarding sections
  • Control and analyze, on an on-going basis, the level of scales, costs, issuing of food, quality and presentation of Food & Beverage products, condition and cleanliness of facilities and equipment & guest satisfaction
  • Developed and maintain up-dated operation manual for all Food production and Stewarding sections
  • Developed popular menu offering guests value for money
  • Plan and organize successful Food & Beverage activities
  • Prepared recipes and maintain up-dated and accurate price of dish prepared and sold in Food & beverage operation
  • Monitor stock levels of food, material and equipment
  • Set standards for food and equipment purchase in accordance with Brand standard.
  • Contribute in organization’s revenue plan and marketing programs
  • Build Teams and maintain their training records
  • Ensure at all time the requirements maintaining as per HACCP standard
  • Maintain SOP’s of the organization
  • Control portion size and reduce food wastage
  • Responsible for receiving, storing, preparing (processing) and cooking food
  • Maintain hygiene & sanitation practices during the work flow

 

P&O Cruises, UK & Australia

Chef de Partie                                                                                                                                May 2009 - Aug 2010

  • Section in charge (CDP) in hot galley (KITCHEN)
  • Ensure adherence to HACCP & USPH standards
  • Establish indents and inventory control mechanism for the section
  • Maintain SOP’s of the organization
  • Involved in duty rotation and maintenance of the section
  • Control food cost, portion size & wastage
  • Responsible for receiving, storing, preparing (processing) and cooking food
  • Maintain hygiene & sanitation practices during the work flow

 

Taj Umaid Bhawan Palace, Jodhpur, India

Commis 1                                                                                                                                        Nov 2006 - Apr 2009

  • Was a part of Kitchen brigade during the VOGUE magazine launch at the Palace and have worked as a team for banquet wedding functions at the palace
  • Worked in multi cuisine fine dining kitchen serving two outlets continental and oriental cuisine variations as well as local Rajasthani delicacies
  • Worked in the cold section of a Coffee Shop Kitchen as a proficiency point of view and have also worked in a banquet kitchen

 

Educational Qualifications

Name of The Degree Name of the Institute/ University Year of Completion Division/ Particulars

  Diploma in Kitchen Management Culinary Academy of India, Hyderabad May 2009-Sep 2009 Kitchen Management BSC in Hotel Management & Tourism NIPS School of Hotel Management, Kolkata 2008 Specialization Food production BA with Economics Specialization Nowrosjee Wadia College

Pune 2005 Economics

 

Trainings & Certifications

  • Level 2 certified food and safety (HACCP)
  • Level 2 certificate from Boecker (CIEH)
  • Industrial exposure training from Taj President, Mumbai with the specialization of Thai cuisine

 

Extra-Curricular Activities

  • Bronze medalist in national Basketball championship
  • Participated in fashion shows in school and college
  • Participated in chef competition of college

 

Personal

Date Of Birth 03 Jul, 1983 Nationality Indian Address Hamdan Khalifa, Al Nahada Dubai Passport No. & Visa R8075669 Languages Known Fluent - English, Hindi, Punjabi. Basic - Marathi, Bengali

 

Last Resume Update October 25, 2018
Address Dubai, United Arab Emirates
E-mail Locked
Phone Number Locked

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