Chef Mukeem Soomro
Malir Town
Total years of experience :33 years, 5 Months
Candidate's name Chef Mukeem Soomro
Address C-1/ 1, Seta Nagar, Laboratory Road, Near Suparco, Gulzar Hijri, Malir Town, Karachi Pakistan
Telephone no. +971 50 4317557 (Cell) Email Address smart_312000@yahoo.com
Passport number AA0355472 Date of issue 04 March' 2011
Date of expiry 05 March '2016 Place of issue Jeddah, KSA
MORE THAN TWO AND HALF DECADES DEDICATION WITH
HOSPITALITY INDUSTRY.
Executive Devlopment Chef Since Feb '2014
Avari Hotels International
www.avari.com
Responsibilities:
❖ Set-out the corporate food & Beverage SOP for Avari Tower & Beach Luxury Hotel Karachi
❖ Build the new kitchen of Beach Luxury Hotel
❖ F&B (in house and out house) reformation "Avari Tower Karachi"
❖ Annual F&B, Promotion/ Festivals design, trainings and implementation
❖ Introduce new multi-task system to reduce the pay roll cost
❖ Stimulate, coach and build up Chefs at leading echelon to be qualified for their explicit project;
❖ Reporting to the Director Operation as well as for counselling of other matters related to Food & Beverage
Culinary Director Feb' 2013-Feb' 2014
A.K. Hospitality, Ras al Khaimah
Delivered Results: ❖ In the Pre-opening of A Class Food Project with Multi-Outlets, Largest Wedding Hall, Ball Rooms, Out-Door Catering
❖ Select, Hire and trained the associate
❖ Prepare the store master list for Market list and Dry Items
❖ Get Ready the supplier' s data with price compression of Food Ingredients
❖ Set-out all the kitchen lay-outs, fixing the Kitchen Equipments, as per the Dubai Municipality
❖ Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.
Executive Chef Jan' 2012- Feb '2013
Avari Hotels International
www.avari.com
Delivered Results:
❖ Accountable for guiding and sustaining the creation and the development of all menus for different F & B businesses developing and implementing strategies and managerial practices to control effectively all food operations, which include
• People
• Profits
• Sales Growth
• Quality Control and Quality Assurance
❖ Set and implement the corporate standards of Break Fast, Buffet Rotations
❖ Direct command the largest property in group "Avari Tower Karachi"
❖ Accountable for food quality and financial targets
❖ Control food costs to an agreed percentage of food revenue, as well as maintaining quality
❖ Motivate, train and develop Chefs at senior level to be qualified for their specific assignment;
❖ Design Food Promotions and Festivals in all Properties within the Group
❖ Renovations and Prepare new Kitchen lay-outs for HACCP ISO-22000
❖ Consistently demonstrate respect of company values and leadership behaviors to build positive business relationship and protect customer service
❖ HACCP trainings, Implementation and accreditation as per International Standard in all properties
❖ Propose and implement adequate systems and processes
Regional Executive Chef Jan' 2009-Dec '2011
Mövenpick Hotel & Resorts Yanbu (Pre-Opening) and Madinah Mövenpick, K.S.A
www.moevenpick-hotels.com
Delivered Results:
❖ Setup of a New Food & Beverage (Commercial Kitchen and Restaurants of two five star hotels as per Mövenpick Standard.
❖ Prepare the corporate standards of Break Fast, Lunch / Dinner /Hi-Tea Rotations, Al' a carte menus for all outlets of both Properties
❖ Prepare market analysis and business plan/ strategy for both Hotels
❖ Setting up purchasing manual, Policies & Procedures.
❖ HACCP Implementation and accreditation as per Mövenpick Standard and obtain A grade certified by Johnson Divarsy
❖ Setting up FF&E as per kitchen Standard
❖ Project planning of a new pre-opening and official opening of the Hotel
❖ Hiring / training / managing and supervision of all kitchen staff
❖ Implementation of Standards / Procedures in food preparation and presentation.
❖ Menu engineering / production / develop recipes for all Outlets & Banquet Brochure
❖ Very successful opening and kitchen productivity awarded as no-one and certainly best foods
❖ Set up and responsible for financial Food & Beverage budget for both properties
Executive Chef Aug' 2007 - Dec' 2008
Marriott Hotel Karachi Pakistan
www.marriottkarachi.com
Delivered Results: ❖ Hire, train, and supervise the work of food and pastry production staff.
❖ Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
❖ Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
❖ Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.
❖ Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
❖ Establish controls to minimize food and supply waste and theft.
❖ Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
❖ Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.
❖ Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.
❖ Consult with catering staff about food production aspects of special events being planned.
❖ Cook and directly supervise the cooking of items that require skillful preparation.
❖ Evaluate food products to ensure that quality standards are consistently attained.
❖ Perform miscellaneous job-related duties as assigned
➢ For a Period: 13.12.2007 to 17.12.2007
➢ IDD (Iodine Deficiency) Awareness for Iodine Deficiency in Human Health by W.H.O
➢ For a Period: 22.01.2008 To 26.01.2008
Group Executive Chef Feb' 2007 - Aug' 2007
Cresta Hospitality Africa, Harare, Zimbabwe
www.cresta-hospitality.com
Delivered Results:
❖ Create business acquaintances for corporation; find out new opportunity to study market trends, existing issues and daily operations in other successful hotel/ restaurant groups. Consequently, contribute new ideas and better methods for own company.
❖ Keeping customers satisfied, marketing the company's image and training all culinary team of Cresta Hospitality Africa.
❖ Planning and promoting the menus for every part of the restaurant group
❖ Preparation and trainings about new Oriental and International Foods
❖ Training & Development of National chef's development program, young Culinarians, and apprentice
❖ HACCP trainings, Implementation and accreditation as per International Standard in all properties in the group
❖ Expanded latest food concept, review the local foods recipes and balanced as per international diet
❖ Executed as Group Executive Chef the Setup of a New Commercial Kitchens in the properties as per International Standards
❖ Reviews all al a'carte menus, buffet rotations, banquet and expand the many new varieties of foods within all properties
❖ Training / managing and supervision of all kitchen staff within the group
❖ Implementation of Standards / Procedures in food preparation and presentation.
Corporate Executive Chef Sep' 2005 - Jan' 2007
Kazakhstan Hotel, & Casinos, Almaty, Kazakhstan
www.hotel-kazakhstan.kz
Delivered Results:
❖ Accountable for guiding and sustaining the creation and the development of all menus for different F & B businesses developing and implementing strategies and managerial practices to control effectively all food operations, which include
• People
• Profits
• Sales Growth
• Quality Control and Quality Assurance
❖ Organize and manage banquet and catering operations
❖ Set up and handle a food services business to speak to corporate accounts opportunities
❖ Conscientious for quality, style, consistency, and presentation of food
❖ Accountable for food quality and financial targets
❖ Control food costs to an agreed percentage of food revenue, as well as maintaining quality
❖ Motivate, train and develop Personnel to be qualified for their specific assignment;
❖ Develop subordinates and succession plans amongst a team environment
❖ Carry out Human Resources policies and procedures in compliance with Company Policy
❖ Consistently demonstrate respect of company values and leadership behaviors to build positive business relationship and protect customer service
❖ HACCP trainings, Implementation and accreditation as per International Standard in all properties
❖ Propose and implement adequate systems and processes
❖ Jeddah Hilton
❖ Transferred to Jeddah Hilton as Executive Sous Chef on February 2001a 6 star deluxe property with 700 rooms and suits, 30 Royal Residence, 227 VIP Apartments, 7 outlets and large banquette and catering facilities with functions up to 5000 PAX. In addition we were holding one catering contract with the Ministry of Interior. I was in charge of Big volume and responsible for main kitchen, Banquet, Al-safina coffee shop, Room services and Butchery.
Executive Chef Feb' 2002 - Sep' 2005
Best Western Dubai Grand Hotel Dubai, UAE www.dubaigrandhotel.ae
Delivered Results:
❖ Wrote standard operating procedure for the kitchens of all food service operations
❖ Established cohesive operations between front and back of house
❖ Organized and standardized all purchasing, receiving, cost control and inventory procedure for food Service operations
❖ HACCP, Hygiene and skill trainings for all kitchen staff
❖ Direct contact with customers and establish a rapport guest service satisfaction
❖ Implement the DMC standard HACCP and hygiene and awarded
❖ Institution all the menu recipes and standard procedures for consistency
❖ And to ensure the quality
➢ For a Period: 26.07.2003 to 31.07.2003
➢ Super Managers in Improvement to Meet and Exceed the Plan with 10 Key Objectives by Hilton International Trainings Venue Madinah Hilton
Executive Sous Chef Nov' 1999 - Jan' 2002
Hilton Madinah & Hilton Jeddah (Pre-Opening) K.S.A www.hilton.com
Delivered Results:
❖ Executed in conjunction with Executive Chef the Setup of a New Food & Beverage (Commercial Kitchen of a five star hotel as per Hilton Standard.
❖ Setting up purchasing manual, Policies & Procedures.
❖ HACCP Implementation and accreditation as per Hilton International Standard
❖ Setting up FF&E as per kitchen Standard
❖ Daily running of a kitchen brigade of 29 staff plus ❖ Project planning of a new pre-opening and official opening of the Hotel
❖ Hiring / training / managing and supervision of all kitchen staff
❖ Implementation of Standards / Procedures in food preparation and presentation.
❖ Menu engineering / production / develop recipes for all Outlets
❖ Set up and responsible for financial kitchen budget
➢ For a Period: 05.03.2000 to 04.06.2000
➢ Trained To the Trainers, By Jeddah Hilton In House Trainings
➢ For a Period: 01.08.2001 to 16.08.2001
➢ First Aid Course by Civil Defense Govt. Of Sindh Pakistan
➢ Dated: 25.07.1999
➢ Trainer Development Program by, South Asian Integrated Tourism Human Resource Development Program and Supported by the European Commission
➢ For a Period: 15.04.1999 to 25.04.1999
➢ Total Quality Management Problem Solving Tools for Continuous Improvements Ishikawa
By Marriott International Inc. quality assurance
Executive Sous Chef Feb' 1993 - Dec' 1998
Khasab Hotel, Mussandam, Sultanate of Oman (Managed by Albert Abela)
www.khasabhotel.net
Delivered Results:
❖ To begin with join this hotel as Sous Chef and my dedication lead me to the Team Leader
❖ I was in charge for a team of 42 Chefs and 35 Stewards
❖ Year to date food cost reduce to 4%.
❖ F&B. revenue increased to 30% in one year
❖ Evaluate food products to ensure that quality standards are consistently attained
❖ Training to the associates for cooking, hygiene and cleaning science
❖ Maintain the hygiene, HACCP and Cleanliness as per standard
❖ Create the weekly theme nights Thai, Chinese, Continental and Arabic cuisine
❖ Aperture of new traditional Chinese restaurant
❖ Introduced the Live Pancake corner for the our Coffee Shop " 24 hours Lobby Café
❖ Participating in the new marketing campaign, new menus and menu covers, radio and TV advertisement, recipes for the food merchandising of every outlets
❖ Open a bakery within the hotel
➢ Dated: 15.03.1995
➢ Apprenticeship Contract Sec 18, Three Years training in the trade of Cook Had Been Carried out with Inter*Continental Hotel Karachi, Pakistan under Supervision of European and Local Chefs
➢ For a Period: 10.11.1980 to 09.11.1983
➢ Elementary Food Hygiene Course from" The Royal Environmental Health Institute of Scotland, UK
➢ Dated: 25.07.1987
➢ Food Safety for Catering Level-3 Award from "High Speed Training" United Kingdom
➢ Dated: 22.12.2007
➢ Food Handlers Hygiene Course "By ITT Sheraton Training Program" Sheraton Karachi, Pakistan
➢ For a Period: 30.06.1994 to 02.07.1994
➢ Foundation of Leader Ship, Course By Marriott International Inc. quality assurance
Executive Chef & Culinary Instructor July' 1989 - Jan' 1993
Royal Army of Oman, Sultanate of Oman
My responsibilities:
❖ As Executive Chef of "Officers Mess of MAM. Head Quarters" multinational messing facility for 400-500 members, all from armed forces, lead a team for expatriate staff, hire and train local staff ensuring a highest standard hygiene food and meat processing product operation, creating and changing product knowledge, advising client on special product, organizing and executing new product promotions, quality control, establishing rosters for staff production, assisting in the training of staff.
❖ As Culinary Instructor of Force Catering School
❖ A great institution where I learn much about Hygiene Science, HACCP, Sanitation, Micro Biology, Temperatures, Cleaning Science, British traditional foods, I had been selected for teaching team in the same Institution, we fully trained to the young Culinarians from all Regiments of Royal Army of Oman, about running the entire kitchen operations, menu planning, new recipes, receiving, cost control, people management, skill training for all kitchen staff, motivation and Hygiene Science, HACCP, Sanitation, Micro Biology, Temperatures, Cleaning Science by our forces Laboratory
➢ For a Period: 08.08.1992 to 26.08.1992
➢ Great Food Is the Safe Food, Workshop by Marriott International Inc. Trainings
➢ Dated: 01.08.1999
➢ Advance Food Hygiene Training Course from MRS Food Training Services Dubai, U.A.E
➢ For a Period: 21.03.2004 to 28.03.2004
➢ Advance European Cookery Course from Force Catering School Royal Army of Oman
➢ For a Period: 06.01.1990 to 14.02.1990
➢ Executive Chef \[Musharaf-Al-Tuha\] From Force Catering School "Royal Army of Oman "
➢ For a Period: 08.08.1992 to 26.08.1992
➢ Putting Customers First, Seminar, By Albert Abela Caterings
Chief Cook March' 1986 - Dec' 1988
Royal Saudi Naval Forces "FACOM" Al-Riyadh K.S.A
My responsibilities:
❖ High quality community, business and largest multinational messing facility for Armed Forces (Foreigners and Local Officers) with extensive, health, sports, fitness and recreation amenities as well as extensive conference and banqueting facilities. Offering a wide range of dining option including, messing, recreation facilities for 300 French Naval crew, Wimbledon Grill \[130 seats\] for Continental, Arabian and a la carte executive lunches, A large Ten-Pin Bowling centre serving informal Asian / Western cuisine, Gourmet Corner and extensive C&B facilities with 14 private function rooms catering for banquets up to 700 guests and private parties, receptions, conferences and seminars for up to 1, 200 guests. Worked with a brigade of 24 chefs and 18 Stewarding staff, I was 2nd-in-command of the kitchen operations covering all sections including menu design, costing and concept
Junior Sous Chef Nov' 1983 - Jan' 1986
Sheraton Hotel Karachi, Pakistan
My responsibilities:
❖ Primarily start my career with Sheraton Karachi as Commis-I and conclusion at the position of Jr. Sous Chef
❖ I was in charge of the Al'Bustan coffee shop and room service assisting Sous Chef
❖ Lead the team of 09chefs
❖ Supporting Executive Chef for menus including the costing
❖ Prepared and submitted orders to the Supplies and Maintenance Manager on a timely basis, performed stock takes as requested, explained any exceptional usage as requested
❖ Ensured that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food; reported any issues immediately
❖ Responsible for the food cost, the guest satisfaction and the food hygiene of my out-let
❖ In charge of the famous Friday barbeque with a Team of 12 chefs and 10 cooking corners
❖ Supervise VIPS functions and events in property
➢ For a Period: 01.09.1985 to 15.09.1985
➢ HACCP Certificate Course "By Forces Laboratories" Royal Army of Oman, Sultanate of Oman
Apprenticeship in Cook Nov' 1980 - Nov' 1983
Inter*Continental Hotel Karachi, Pakistan
Karachi Inter*Continental Hotels is like my mother property, here I had three years extensive and professional basic culinary training with theoretical and hardworking practical training in all sections of a large conventional kitchen, under the management of well-known traditional local chefs and European master chefs
Professional Qualification, Course and Trainings
➢ Diploma in Food And Beverage (Production & Service) From Recognize Institution "Pakistan Institute Of Tourism And Hotel Management "Managed By Govt. Of Pakistan.
➢ For a Period: 01.08.1979 to 31.07.1980
➢ Manager's Skill, Course Arrange By PITHM In Best Western Hotel Karachi Pakistan
(With Dates) Matriculation 1977 Diploma-in-Commerce 1980 Graduation 1985 Spoken languages English-Russian, African-Arabic-Hindi-Urdu-Punjabi-Sindhi Affiliations or Membership 1.Member of "Pakistan Chef's Association" - 2.Group Leader of Zone-II, Dubai Municipality Recognizes Chefs 3.Adviosry Panel Chef of "Friday Magazine" of daily Gulf News, UAE. 4.Member of Advisory Panel of "Mid Week Magazine" of daily Al- Khaleej Times UAE 5.Member of Advisory Panel of "Mid Week Magazine" of daily Dawn Karachi Pakistan 6.Column writer of "Sunday Mail" Harare Zimbabwe