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Feroz Khan, EXECUTIVE CHEF MANAGER

Feroz Khan

EXECUTIVE CHEF MANAGER·STERLING RESTAURANTS AND CATERING

Qatar

Diploma, FOOD PRODUCTION. HACCP. ISO

Work experience

Total years of experience: 28 years, 3 months

EXECUTIVE CHEF MANAGER

November 2024 - Present

STERLING RESTAURANTS AND CATERING

Doha, Qatar

November 2024 - Present

Developing & standardizing menus across all locations to ensure consistency; creating recipes & setting preparation standards for all dishes; incorporating regional preferences and seasonal ingredients into the menu.
Ensuring the quality and consistency of food served across all locations; conducting regular site visits to inspect food preparation, presentation & taste; implementing quality control procedures and standards.
Conducting effective culinary workshops and training sessions to enhance skills.
Overseeing kitchen operations at multiple locations, ensuring efficiency & adherence to standards; collaborating with kitchen managers & head chefs to resolve operational issues; leading development & implementation of policies and procedures for kitchen operations.
Developing innovative recipes & overseeing the profitability of outlets; implementing structured training processes for chefs and evaluating their performance.
Leading brand promotion initiatives and contributing to long-term operational planning.
Managing financial aspects & driving initiatives for operational excellence.
Developing budgets for kitchen operations; conducting cost analysis for menu items and ensure profitability and highest within budgeted food and labor cost.
Ensuring procurement of high-quality ingredients at competitive prices.
Ensuring all locations comply with health & safety regulations, implementing & enforcing food safety and sanitation protocols.
Staying updated on culinary trends and incorporating innovative ideas into menus.
Working closely with senior management to align culinary operations with business goals; collaborating with marketing teams on menu promotions and special events; communicating effectively with head chefs and kitchen staff across all locations.
Ensuring an exceptional dining experience for customers by maintaining high standards of food quality and service.

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Culinary Head/ Executive Chef

September 2010 - August 2024

Integral Food Services-Integral Group Holdings.

Doha, Qatar

September 2010 - August 2024

Menu Planning and Development
Emphasis on recipe presentation and
customized food plating.
Fine Dine and Casual Dine.
Institutional Catering/Retail
Contemporary recipe designing and food
styling.
Effective Cloud Kitchen (Ghost Kitchen)
process.
Well versed in pre-opening operations
Kitchen Management
Staff Management
Budgeting & Cost Control
Food Safety Management- HSE and
HACCP.
Culinary Training and Evaluation
Experience in brand franchise modules
and implementation.
Brand Promotion and Marketing
Financial Management in Hospitality
Product Development and Packaging
Quality Control and Assurance
Operational Excellence
Strategic Business Planning

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Chef

January 1998 - September 2010

Various Hotels and restaurants

India

January 1998 - September 2010

• MIS, Manage Multiple Restaurant Operations. Manage operations systems in most effective manner. Responsible for setting budgets & targets, manage daily operations. Recruit & Train junior staff. Coordinate activities with all other departments effectively. Top line and bottom line stronghold in P&L,
• Special emphasis on menu planning, recipe development, Project/ restaurant management, recruitment, purchasing, ordering, staff training, implementation of cost effective mechanisms, food trials,
• Working alongside the reputed chefs from all over the country for various Restaurants openings, Food courts, Spices and Pickle manufacturing, Frozen foods, and Ready to cook products development
• Product development and research
• Pan Indian cuisine
• Continental
• Italian.
• Mediterranean.
• Thai.
• Malaysian.
• Moroccan.
• Seafood specialties

Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Education

Rizvi College

April 1997

April 1997

Diploma, FOOD PRODUCTION. HACCP. ISO

India

Skills

Training
Expert
Training
Expert
Management
Expert
Management
Expert
New openings, quality audits, MIS, P&L, Culinary expertise in multi cuisine
Expert
New openings, quality audits, MIS, P&L, Culinary expertise in multi cuisine
Expert
Innovation
Expert
Innovation
Expert
Food Quality
Expert
Food Quality
Expert
Cooking
Expert
Cooking
Expert
Food Cost
Expert
Food Cost
Expert
ERP
Expert
ERP
Expert
Trainings.
Expert
Trainings.
Expert
MIS systems. POS. Micros. NAV. ERP.
Expert
MIS systems. POS. Micros. NAV. ERP.
Expert
FOOD STYLING. MULTIPLE CUSINES
Expert
FOOD STYLING. MULTIPLE CUSINES
Expert
Food Platings
Expert
Food Platings
Expert
Multiple Kitchen Management
Expert
Multiple Kitchen Management
Expert
menu development
Expert
menu development
Expert
restaurants management
Expert
restaurants management
Expert
operation
Expert
operation
Expert
planning
Expert
planning
Expert
staff training
Expert
staff training
Expert
restaurants
Expert
restaurants
Expert
menu creation
Expert
menu creation
Expert
Cuisine
Expert
Cuisine
Expert
Food Safety
Expert
Food Safety
Expert
Management
Expert
Management
Expert
Training
Expert
Training
Expert
Cooking
Expert
Cooking
Expert
Customer Service
Expert
Customer Service
Expert
Hygiene
Expert
Hygiene
Expert
HACCP
Expert
HACCP
Expert
Catering
Expert
Catering
Expert
Production
Expert
Production
Expert
Innovation
Expert
Innovation
Expert
Food Quality
Expert
Food Quality
Expert

Social profiles

Personal Website
Personal Website

URL removed due to policy violation. Please contact support for further information.

Languages

English
Expert
Arabic
Beginner
Hindi
Expert

Training and Certifications

Certifications
Highfield Level 3- HACCP for Caterers
Jun 2021

Hobbies

  • Traveling