Executive Sous Chef
Emirates Leisure Retail
Total years of experience :23 years, 6 Months
"Strategic Planning/Operations
• Planning and implementation of strategies, development and expansion of outlets based on current market trends. Sustaining profitable operations with focus on budgeting and costing.
• Implementing promotional strategies to increase guest footfall and achieve maximum customer satisfaction.
• Coordinating with activities of junior Chefs and Kitchen Chefs, Executive Office, F and B Managers, and Outlet Managers.
Food and Beverage Operations
• Preparing and monitoring of food and beverage budgets and maintaining appropriate documentation for costs and inventory control for timely indenting of supplies.
• Overseeing complete kitchen operations including menu-planning as well as monitoring the food production. Setting and complying quality and hygiene standards as well as aesthetic presentation of food and beverages.
Kitchen Operations
• Organize for an expansive repertoire of menus, along with portion standardization and supervision of food preparation.
• Coordinating the work of the kitchen staff and managing the preparation of meals. Experimenting and presenting innovative ideas and ensure cost control measures.
• Maintaining quality and consistency of food for enhancing satisfaction amongst customers. Co-ordinating with operating staff for upkeep of kitchen equipment in perfect working order.
Outlets Management
• Managing all aspects of outlet management. Supervising maintenance of high standards of housekeeping, ensuring highest standards of hygiene and cleanliness.
• Inventory planning for raw materials and spares, based on business requirements, utilization forecasts. Handling procurement of necessary equipment for events, catering and of food items for the business outlets
Client Servicing
• Anticipating needs of the most discerning customer/guest and providing customised services. Ensuring customer satisfaction by achieving delivery of service quality norms.
• Reviewing the guest feedback data collected to attune the business strategies as per the guest requirements and expectations.
Resource Management/ Training and Development
• Imparting in-house training on Service Excellence and Teamwork to provide support to the service staff. Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift management.
• Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels. Providing training to a Kitchen brigade of Chefs, assessing competencies and suggesting refresher trainings.
"
Oversaw the 24 hour centralized More Murooj production and a la carte kitchen that supplied food to ‘REMO café’, ‘Intelligent Foods’ bakery and two other More Café venues.
Implemented, trained staff in, and insured maintaining of the standard recipes.
Active involvement in recipe upgrading and creating of new dishes; some of these became our signature dishes.
Dynamic Food Photography - 3 day intensive workshop at Emirates Academy Dubai. September 2013
Advanced Kitchen and Restaurant Management in the 21st Century - 5 day intensive workshop at Emirates Academy Dubai.
• Person In-charge (PIC) Level 3 - Higher Colleges of Technology Dubai. Valid from March 2011 to March 2016. • Intermediate Certificate HACCP Intermediate Course - The Royal Institute of Public Health • First Aid, Dubai Fire Training and Basic Food Safety Personal Dossier Linguistic Abilities: English, Gujrati and Hindi Visa: Residency
Diploma in 'Hotel Administration and Food Technology' from Sophia Polytechnic, Mumbai, 1999 Professional Certifications and Courses