Operation Chef

• Oct 2019 - Sep 2023

Executive Chef

• Oct 2018 - Oct 2019

A hardworking and responsible person with proven creative aptitude for understanding customer needs and maintaining high standards .Experienced in team management with particular skill in training and bringing team members to their full potential. Accustomed to negotiating and liaising with people on all levels. One who approaches tasks with discernment and enjoys challenges. A hardworking and responsible person with proven creative aptitude for understanding customer needs and maintaining high standards .Experienced in team management with particular skill in training and bringing team members to their full potential. Accustomed to negotiating and liaising with people on all levels. One who approaches tasks with discernment and enjoys challenges.

( Executive Chef) Senior Kitchen Supervisor

• Mar 2015 - Feb 2017

Conducting weekly meeting with client representative, vendors and area manger to discuss issues and give solution for the same. • Responsible for overall operation of the Kitchen Operations with a team of 39 people. • Planning menus for VVIP functions buffet menu. • Dealing with Clients in regards to quality issues, checking consistency of the food served & relating back solution on the same immediately. • Auditing various Company Sites Cafeteria & submitting detailed reports of… Show more Conducting weekly meeting with client representative, vendors and area manger to discuss issues and give solution for the same. • Responsible for overall operation of the Kitchen Operations with a team of 39 people. • Planning menus for VVIP functions buffet menu. • Dealing with Clients in regards to quality issues, checking consistency of the food served & relating back solution on the same immediately. • Auditing various Company Sites Cafeteria & submitting detailed reports of each Visit. • Controlling food cost and maintenance cost. • Handling all the private events pertaining to company house, this would include devising menus, procurement & Execution of the same. • Ensure that all the processes and checklists are followed and maintained accurately on a daily basis • Ensure that safety and hygiene policy is strictly followed at the site. • Handling all requests made by organization house with regards to the food & beverage & also procurement. • Guiding the Chefs at about hygiene, cleanliness and grooming standards. • To review “Par Stock Level” for each item and each department based on current operational situation. • To review invoices from purveyors for accuracy. • Imparting training to cooks about various courses of meal, i.e. starters, soup, salads, main course, etc. • To review employees’ working schedule based on operation needed. • Selection of new cutlery, crockery for Executive & staff dinning. • To hold weekly meeting with Sous-Chefs and Chefs to ensure smooth running of all kitchen department. • To establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books. Show less Conducting weekly meeting with client representative, vendors and area manger to discuss issues and give solution for the same. • Responsible for overall operation of the Kitchen Operations with a team of 39 people. • Planning menus for VVIP functions buffet menu. • Dealing with Clients in regards to quality issues, checking consistency of the food served & relating back solution on the same immediately. • Auditing various Company Sites Cafeteria & submitting detailed reports of… Show more Conducting weekly meeting with client representative, vendors and area manger to discuss issues and give solution for the same. • Responsible for overall operation of the Kitchen Operations with a team of 39 people. • Planning menus for VVIP functions buffet menu. • Dealing with Clients in regards to quality issues, checking consistency of the food served & relating back solution on the same immediately. • Auditing various Company Sites Cafeteria & submitting detailed reports of each Visit. • Controlling food cost and maintenance cost. • Handling all the private events pertaining to company house, this would include devising menus, procurement & Execution of the same. • Ensure that all the processes and checklists are followed and maintained accurately on a daily basis • Ensure that safety and hygiene policy is strictly followed at the site. • Handling all requests made by organization house with regards to the food & beverage & also procurement. • Guiding the Chefs at about hygiene, cleanliness and grooming standards. • To review “Par Stock Level” for each item and each department based on current operational situation. • To review invoices from purveyors for accuracy. • Imparting training to cooks about various courses of meal, i.e. starters, soup, salads, main course, etc. • To review employees’ working schedule based on operation needed. • Selection of new cutlery, crockery for Executive & staff dinning. • To hold weekly meeting with Sous-Chefs and Chefs to ensure smooth running of all kitchen department. • To establish portion sizes, test new recipes and file recipes for all new menu items in the recipe books. Show less

SousChef

• Apr 2013 - Jul 2014

Menu Engineering , Staff recruiting,Hygiene & Sanitation. Menu Engineering , Staff recruiting,Hygiene & Sanitation.

Sous Chef

• Apr 2012 - Apr 2013

*Supervise activities of specialist chefs, chefs, cooks and other kitchen workers *Demonstrate new cooking techniques and new equipment to cooking staff *May plan menus and requisition food and kitchen supplies *May prepare and cook meals or specialty foods. *Supervise activities of specialist chefs, chefs, cooks and other kitchen workers *Demonstrate new cooking techniques and new equipment to cooking staff *May plan menus and requisition food and kitchen supplies *May prepare and cook meals or specialty foods.

Chef

• Apr 2011 - Apr 2012

Working as a Sous Chef Working as a Sous Chef

Hotel Trident B.K.C

• 2008 - 2011

Cooking,Plate Presentations Cooking,Plate Presentations