Executive Chef

• Nov 2021 - Present

Executive Sous Chef

• Aug 2019 - Oct 2021

Executive Sous Chef

• Feb 2017 - Aug 2019

Executive Sous Chef : Pre and post opening operations

• May 2016 - Jan 2017

Second in charge of the culinary department -Responsible for setting up the pre and post opening operations for culinary operations. -Lead a team of chefs to host the biggest wedding and banquet events in the city of Muscat. Second in charge of the culinary department -Responsible for setting up the pre and post opening operations for culinary operations. -Lead a team of chefs to host the biggest wedding and banquet events in the city of Muscat.

Executive Sous Chef

• Dec 2015 - Apr 2016

Second In charge of the Culinary brigade, handling operations for 8 culinary destinations.Maintain kitchen hygiene and safe food storage and rotation according to Starwood and CIEH guidelinesCo-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with “Brand’s” standards and procedures.Align management style, working practices and conduct with “Brand’s” Vision, Corporate Values and policies. To comply with “Brand’s” Code of Conduct at all times.Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.Supervise daily food preparation and service requirement.Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually and analyze training needs for current positions and future promotions.Attend Sous Chef meetings and represent the Department at other meetings as required.Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine to the executive ChefProvide training in food skills and knowledge to F.O.H staff. Responsible for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.Supervise the job tasks and quality of Kitchen Stewards work.Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation.Assist the Executive Chef in the performance of his/her role.

Chef de Cuisine

• Oct 2014 - Nov 2015

Chef de Cusine heading multiple culinary operations including All day Dining "Seasonal tastes" ,Banqueting, In room Dining and Italian fine dining "Prego" for The Westin, Dhaka .The main restaurant of the hotel" Seasonal tastes " was awarded the best restaurant in the country by Trip advisor under my leadership as it climbed 30 places to be number 1 after I took over the operations. As second in charge for the culinary operations of the hotel I was responsible for dishing out "World class menu's" while establishing full proof operational processes and setting high culinary standards in the region and beyond.Situated in the diplomatic and commercial district 10 minutes from the airport, the hotel, with 241 spacious guest rooms and suites with modern amenities, 06 Food & Beverage outlets, 07 Banquet spaces, and 24 hours in-room dinning, offers the most spacious guest rooms in Dhaka and nourishing dining for every taste and style from fresh, authentic Italian to Pan Asian and international cuisine.

Sous Chef (pre and post opening)

• Mar 2013 - Sep 2014

Headed culinary operations at Roof top lounge bar"BANG",All day dining restaurant " The Market", "the Ritz carlton Bar" ,"lobby Lounge" and "In room dining".An integral part of the Pre opening team for the first Ritz Carlton Hotel in India.Associated in setting up of Kitchens ,work processes for various outlets and their food menu's.In charge of training the culinary brigade at the Ritz Carlton ,Bangalore. Headed culinary operations at Roof top lounge bar"BANG",All day dining restaurant " The Market", "the Ritz carlton Bar" ,"lobby Lounge" and "In room dining".An integral part of the Pre opening team for the first Ritz Carlton Hotel in India.Associated in setting up of Kitchens ,work processes for various outlets and their food menu's.In charge of training the culinary brigade at the Ritz Carlton ,Bangalore.

Sous chef

• Apr 2010 - Feb 2013

-Spear headed " The Chambers and The GRILL ROOM" a chic CLUB and a modern european fine dining destination respectively.- Managed and successfully operated the All day dining: Machan, BAR:Rick's, LOUNGE: Emperor's Lounge,BANQUETS AND IN ROOM DINING OPERATIONS at the Taj mahal New Delhi.-Training and development of Food production asociates-Internal auditing:ISO 22000: 2005-Laisoning with purchase,stores, sales, reservations-Menu planning ,development and deployment-Brand strengthing-Planning Food Festivals, and food promotions

Sr.chef de partie

• Jan 2007 - Mar 2010

Handeling the operations of main kitchen continental section: for large gatherings of upto 1500 guests,butchery and garde manger operations for the hotel.Taking care of the" In room dining kitchen" with a inventory of 297 keys , a member's only club "The Chambers" and fine dining european restsaurant:The Grill room

Management TRAINEE

• Jun 2005 - Dec 2006

Training in chinese,thai,intalian,bakery confectionary,european food

Industrial Trainee

• Feb 2003 - Jul 2003

front office,management, food and beverage service, food production, housekeeping front office,management, food and beverage service, food production, housekeeping