Experience

  • Executive Chef

    at Apar Investment Group(A Govt. Dubai Establishment)

    May 2017 - at Present

    Dubayy

    Roles and Responsibilities: Expertise in pre-opening and recently opening kitchen at Dubai Police Head Quarter, Caters almost 1000 guest buffets including Breakfast and lunch with a capacity to cater around 1000 guest indoor as well a capacity to run outside catering.  plan, organize and direct all process of culinary operations to ensure quality of food that is consistent with the standard operating procedures (SOP) and achieve maximum revenue and profit in line with budget and forecast. To ensure that the food is tasty and to the satisfaction of the local taste and requirements.  Ensure proper hygiene and sanitation in work, adequate stocks of working materials, inter department coordination and training. Carry full responsibility of the operating equipment including its inventory levels.  To conduct monthly communication meeting.  To conduct the daily briefing prior to service with team members.

  • Executive Sous Chef

    at TAJ PALACE HOTEL, DUBAI

    April 2014 - April 2017

    Dubayy

     Ensuring to implement and maintain all HACCP requirements, to follow proper handling and right temperature of all food products and compliance with all local and state regulations. Trains associates in safety procedures supervise their ability to follow loss prevention policies to prevent accident control costs.  Coordinate with purchase department to purchase appropriate supplies and manage inventories according to budget.  Ensuring to operate and maintain all department equipment and reports malfunctions.  Reviewing comment cards and guest satisfaction results with associates and implements corrective action plan. Interacts with guest to obtain feedback on product quality and service level and effectively responds to and handle guest problems and complaints.  Assists in hiring team members with appropriate skills.

  • EXECUTIVE PASTRY CHEF

    at TAJ PALACE HOTEL, DUBAI

    August 2008 - March 2014

    Dubayy

     Responsible for the quality, consistency and production of all pastry food preparation areas including banquets, room service, restaurants, lounges and associates cafeteria. Responsible for ensuring consistent, high quality pastry products for all events. Works with the Food and Beverage management team and associates to continually improve guest and associates satisfaction while maintaining the operating budget.  Responsible to maintain reducing associates turn over in department and training and sensitization of associates to the prescribed standards.  Responsible to maintain high G.S.T. S (Guest satisfaction tracking system) and E.S.T. S (Employee satisfaction tracking system). Supervise pastry preparation shift operations and ensure compliance with all Food and Beverage policies, standards and procedures.

  • ASSISTANT PASTRY CHEF

    at TAJ PALACE HOTEL, DUBAI

    March 2007 - August 2008

    Dubayy

     Performs all duties of pastry kitchen area associates. trains new associates and steps in and assist during high demands time. Assists pastry  Chef in planning and managing pastry quantities and requirements for all Outlets and banquet functions.  Supervise daily shift operations and overseas production and preparation of pastry items.  Maintaining food handling and sanitation standards and implements hotels Hygiene standards.  Manage the operation of 24 X 7 Restaurant, Standardise the Food set ups,  Menus and promotions. Responsible for the FLIGHT CATERING FOR RAK AIRWAYS FLIGHTS from Ras Al Khaimah.

  • Assistant Pastry chef

    at DUBAI MARINE BEACH RESORT&SPA

    December 2003 - March 2007

    Dubayy

     Maintaining the standard recipes.  Responsible to setting up a new Coffee Shop – 24/7, standardizing menu, and overseeing the kitchen operations which includes handling of buffets in coffee shop, banquet functions and day to day operations of the kitchen.  Setting up of a pastry shop, hosting a cake mix event, demonstrating cake decoration techniques to the invitees. Event covered by all the leading newspapers in Dubai. In charge for doing various setups for banquets, Pastry Shop & Coffee Shop.  Effectively manage labor productivity.  Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met

  • Chef de partie

    at JEDDAH HILTON

    March 2001 - June 2003

    Makkah Province

     Part of pre-opening team had an opportunity to work very closely with pastry chef in planning the menu for the five food and beverage outlets and was solely responsible for the banquet operation.  Managed wedding banquets with great displays of desserts, chocolates, wedding cakes displays.  Setting up of Vienna Café & Pastry Shop  Organized huge cake show, for charity of Princess Nora, granddaughter of HRH King Faisal

  • Chef de Partie

    at SAYAJI HOTEL, INDORE

    December 1998 - November 2000

    Indore - Madhya Pradesh

     To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times. Take initiative to monitor all food prepared in kitchens, taste, appearance, quality daily, to be hands on in cooking and seeing that the food tastes and is of high quality.  To attend the daily kitchen briefings.  Is directly responsible for the efficient performance of the following:  -Processed meat and food products production  -General food preparation and food portioning for the various outlets

  • Trainee Chef DE Partie

    at HOTEL CLARKS AWADH, LUCKNOW

    May 1998 - November 1998

    Lucknow - Uttar Pradesh

     -Ordering and keeping fair stocks  -Minimizing wastage through creative recycling  -In-depth training of his staff  -Creates new products  -Is responsible for the outlet daily market list  To ensure menus are updated and seasonal changes are made in conjunction with the menu cycles.  To ensure all recipe manuals are updated as menus and adhere to standard kitchen policies.  To ensure kitchen, fridges and back areas are thoroughly clean at all times.

Education

  • Master of Business Administration

    at Shobhit University

    2014 - 2016 (2 years)

  • Bachelors of Business Administration

    at Shobhit University

    2012 - 2014 (2 years)

  • 3yrs Diploma in Hotel Management & Catering Technology

    at Institute of Hotel Management

    1995 - 1998 (3 years) Patna - Bihār

Languages

  • English Negotiation

  • Hindi Native

  • Urdu Native

  • Arabic Conversation

Hives