Head Chef Food Safety
Resume:
************@*****.***/************@*******.***
Objective
To work in a challenging environment where I can use my talents and prove my abilities for the company's growth. I am looking for a challenging position as brand executive head chef/culinary developer at a growth-oriented firm, which will allow me to further utilize my skills and acquire new abilities
Academic Qualification
EMBA from IIbms India (Mumbai) 2019
(Graduation)Nagaland 2012
Diploma in Hotel Management –Mumbai collage of Hotel Management and Catering Technology 2007
Professional Strength
COMMUNICATION/LEADERSHIP/NEW CHALLENGES TEAM PLAYER
WORK Experience
23 YEARS OF HANDSOPEN EXPERIENCE IN HOTELS, RESTAURANT, AND CATERING, ALONG WITH SOUND KNOWLEDGE
Leadership skills
Communication/creativity/focus under pressure /leadership/food safety knowledge/ food preparation/time management/kitchen skill/team work/ willing to learn/budget management/ Willingness to learn/Budget management/Business skills/Delegating tasks/Inventory control/Menu creation/Adaptability/Culinary expertise/Discipline and dedication/Flexibility/Kitchen operations and staff management
Knowledge of ingredients and culinary techniques/Promote respect
Roistering and mentoring of kitchen staff / Stamina
CUISINE
INDIAN/WESTERN/ARABIC
Hobby
Create own dishes, Tweak well-known recipes, Blend your favorite cuisines, and Choose own ingredients.
New opening exp. As chef consultant/brand head
Riviera group Lagos 2024
Miras executive ksa 2024
Armada Tfg Kuwait 2022
Manhattan group Kuwait 2022
Food innovation and menu development / Recipe testing and recipe creation / Recipe standardization across multiple locations within the same chain/ Setting food safety measures and food quality control procedures / Developing protocol for proper kitchen efficiency/ Checking food cost management is handled correctly
Experiences
Pal height hotel group and restaurants and catering /event and flight catering/qsr/casual dine INDIA
(Executive corporate chef/ culinary developer 2022/05.to Feb 2024
Develop unique and innovative recipes and menus /Provide guidance on presentation and plating techniques/ Advise on kitchen operations and equipment use. / Daily international flight kitchen operation maintaining and food quality and nutritional standards are met Source and recommend quality ingredients and suppliers/Train staff on new recipes and techniques stay updated on current food trends and culinary techniques/implement food safety And sanitation guidelines/Collaborate with culinary team to consistent excellence in execution. /Handling all fine dines operation and all qsr event/central kitchen/banquet and room service operation handling.
Lexington Gloria hotel Qatar
Executive chef 2013July to 2020 march
Quality maintain/menu planning /cost /sop/ R&D/event menu/recruiting/daily meeting /staff training hygiene.
Nesma Trading (Aramco) ksa
SENIOR Sous Chef Apr 2012 to March 2013.Le
Production plan /sop/cost/quality / menu plan
Meriden Mecca hotel KSA
Junior Sous chef Feb 2010 to Dec 2011.
Hygiene /production/menu development/staff schedule /food cost /hygiene maintain/
BAHRAIN PETROLEUM COMPANY BAHRAIN
Junior Sous Chef Aug2008 Aug2009.
Daily production planning/check quality/receiving item meat and vegetable products sop/haccp/quality/ hygiene .menu costing/
Future group India
Chef de parte march 2008 to aug.2008
Bageecha fine dine India
Commissary chef Jan 2002 ToFeb2008.
Language known-English, Hindi, Arabic
Dob/01/12/1984
Passport detail/ no-V7226279 exp.20-04/2032 JUNE
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