FIROJ KHAN

am an experienced international consultant chef, I have experience working in the Middle East and the countries of Ecuador and INDIA . in luxury hotels and gourmet fine dining restaurants franchises and !!! We offer comprehensive menu development and enhancement services, including:
* Creating new menus or upgrading existing ones.
* Implementing revenue and cost control strategies.
* Developing menus featuring American, European, Arabic, Asian, fusion, or exclusive new food concepts.
* Providing staff training on menu execution and service.
* Implementing cost management systems.
* Creating detailed menu booklets.
* Developing market lists and establishing contact with reliable suppliers offering quality products.
Contact us at below number to discuss your specific requirements.Expert for purchasing, inventory management, food costing and budgeting.
Developed and implemented the Culinary Training manual, consisting of Kitchen SOP’s and various other topics that are essential for a smooth and structured operation.
Ensuring minimization of wastage and correct stock rotation.
i believe in teamwork to maximize the efficiency and results .
I thrive when working under pressure and can prioritize effectively .
I working in compliance with the strictest health and safety standards .
Strong leadership, team building, planning, organizing and problem solving skills, all which contribute to bottom line results. Abreast with culinary evolution and trends, keeping focus on superior product quality

Experienced with:

-Management, team Building, team development, coaching, Mentoring skills
-Operational system implementation and development
-Developing / improving capacity of operation to highest quality and financial satisfaction results
-Gastronomic French and World cuisine
-French, Arabic and international cuisine
- catering food production

skills :

- Art of platting
- Food photographer.
- Manager
- Good Manager
- Good knowledge of hygiene standards
- With a very good physical condition

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation
and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage
control, hygiene practices and training within the kitchen. Trains, develops and motivates supervisors and
culinary staff to meet and exceed established food preparation standards on a consistent basis. Teaches
preparation according to well defined recipes and follows up and discusses ways of constantly improving the
cuisine at the property. Display exceptional leadership by providing a positive work environment, counselings
employees as appropriate and demonstrating a dedicated and professional approach to management. Should
be able to provide direction for all day-to-day operations in the kitchen. Understand employee positions well
enough to perform duties in employees absence or determine appropriate replacement to fill gaps.

The role consisted of:
Responsible for the consistent preparation of innovative and creative
cuisine of the highest quality, presentation and flavor for the dining rooms,
banquets and other food facilities, resulting
in outstanding guest
satisfaction. Additionally responsible for the smooth running of the kitchen
and manage areas of profit, stock, wastage control, hygiene practices and
training within the kitchen. Trains, develops
and motivates supervisors
and culinary staff to meet and exceed established food preparation
standards on a consistent basis. Teaches preparation according to well
defined recipes and follows up and discusses ways of constantly improving
the cuisine at the property. Display
exceptional leadership by management.
Should be able to provide direction for all day-to- day operations in the
kitchen. Understand employee positions well enough to perforproviding a
positive work environment, counselling employees as appropriate and
demonstrating a dedicated and
professional approach to m duties in
employees absence or determine appropriate replacement to fill gaps.

Responsible for all food production including that
used for fine-dining restaurants 60pax, great fusion lounge 1 60pax,
banquet functions and other outlets. Develop menus, food purchase
specifications and recipes. Supervise staff. Develop and monitor food and
labor budget for the department. Maintain highest professional food quality
and sanitation standards. Plans menus for all food outlets in the complex.
Schedules and coordinates the work of chefs, cooks and other kitchen
employees to assure that food Preparation is economical and technically
correct and within budgeted labor cost goals.
Ensures that high standards
of sanitation, cleanliness and safety are maintained throughout all kitchen
areas at all times. Develops standard recipes and techniques for food
preparation and presentation which help to assure consistently high quality

and to minimize food costs; exercises portion control for all items served
and assists in establishing menu selling prices. Consults with the Food &
Beverage Director about food production aspects of special events being
planned. Cooks or directly supervises the cooking of items that require
skillful preparation. Evaluates food products to assure that quality
standards are consistently attained. Production of all French kitchen .
Production of all Lounge food . SUPERVISORY RESPONSIBILITIES
Interview, select, train, supervise, counsel and discipline all employees in
the department. Provide, develop, train, and maintain a professional work
force. Ensure all services to members are conducted in a highly
professional and efficient manner. Ensure a safe working environment
and attitude on the part of all employees in areas of responsibility

In this role, I reported directly to Executive chef, The role consisted of :
Managing two assistant chefs Planning menus and setting the agenda
for the style of kitchen
Production of all French kitchen Production of all international food and
Arabic food
Ensuring food went out in timely manner and was of the highest standard
Ensuring seamless teamwork liaised with staff
to complete objectives and
resolved queries Managing and overseeing the general operations of the
section scheduling of duty rosters and
checking stock orders providing
leadership and motivation of a large
multicultural team of staff Training
new starters in food production and
standers Preparing food for event
and functions Banquet, function food productions Preparing menus for
large events

In this role, I reported directly to the executive chef The role consisted of :
Managing Tow Responsible for the day to day running of any given sections assistant chefs The cleanliness,
stock control, organization and standards of the section Ordering on a daily basis, whilst keeping in mind stock
usage, menu planning and business levels Training of Commis Chefs on section, delegation of tasks to Commis
and Demi Chef Assist other Chef de Parties and help each other keep motivated and focused. Able to take
controls and creates team spirit. Have a high level of experience gained from various quality establishments. be
fully aware of all hygiene control

and chemicals used at Cliveden work as part of a team in a constructive manner that enables Cliveden to
achieve the objective of being a market leader in the luxury hotel sector. comply with all Hotel and Company
policies Assisting the Executive Chef and the rest of the team to maintain quality, standards and cleanliness
required by the Chef

Sophisticated restaurant and lounge where arabesque authenticity blends
Into a unique contemporary context, covering 2 floors. The restaurant
serves dishes inspired by Levantine, Middle Eastern and Moroccan
cuisines. French kitchen and oriental
Serve 250 to 400 PAX per day Assist other Chef de Parties and help
each other keep motivated and focused. Supervisor purchasing
Training new starters in food production and standers Responsible for a
2012-05 - 2014-12

2010-06 - 2012-04
team of 13 people Responsible for the hot and cold section

Managing Tow Responsible for the day to day running of any given
sections assistant chefs The cleanliness, stock control, organization and
standards of the section
Ordering on a daily basis, whilst keeping in mind stock usage, menu
planning and business levels Training of Commis Chefs on section,
delegation of tasks to Commis and Demi Chef Assist other Chef de
Parties and help each other keep motivated and focused. Able to take
controls and creates team spirit. Have a high level of experience gained
from various quality establishments. be fully aware of all hygiene control
and chemicals used at Cliveden work as part of a team in a constructive
manner that enables Cliveden to achieve the objective of being a market
leader in the luxury hotel sector. comply with all Hotel and Company
policies Assisting the Executive Chef and the rest of the team to maintain
quality, standards and cleanliness required by the Chef

In this role, I reported directly to the executive chef The role consisted of :
Managing Tow Responsible for the day to
day running of any given
sections assistant chefs The cleanliness, stock control, organization and
standards of the section
Ordering on a daily basis, whilst keeping in
mind stock usage, menu
planning and business levels Training of
Commis Chefs on section,
delegation of tasks to Commis and Demi Chef Assist other Chef de
Parties and help each other keep motivated
and focused. Able to take
controls and creates team spirit. Have a high level of experience gained
from various quality establishments. be fully aware of all hygiene control
and chemicals used at Cliveden work as part of
a team in a constructive
manner that enables Cliveden to achieve
the objective of being a market
leader in the luxury hotel sector. comply with all Hotel and Company
policies Assisting the Executive Chef and the rest of the team to maintain
quality, standards and cleanliness required by
the Chef

In this role, I reported directly to Head CHEF In charge of one outlet Jaise fine dining
resturant, cattering, BuffetThe role consisted of : serves an extensive buffet breakfast in the morning and a
tempting lunch
buffet everyday with a wide range of local specialties and international
favorites Preparing menus for large buffet Preparing food for event
Training new starters in food production and standers Banquet, food
productions Supervisor purchasing Assisting the Head chef Advising
manager on quality Issues and providing successful solutions

In this role, I reported directly to Head CHEF
In charge of one outlet “restaurant L EQUTEUR” The
2009-02 - 2010-05

2007-07 - 2009-04
role consisted of :
serves an extensive buffet breakfast in the
morning and a tempting lunch
buffet everyday with a wide range of local specialties and international
favorites Preparing menus for large buffet
Preparing food for event
Training new starters in food production and standers Banquet, food
productions Supervisor purchasing Assisting the Head chef Advising
manager on quality Issues and providing
successful solutions

in this role I reported directly to the chef de cuisine The role consisted of
understand and be aware at all times of food costs and percentages and
understand how daily departmental costs influence profit and loss results.
monitor stock movement, to ensure stock security. ensure minimum
kitchen wastage. assist with the provision of training and development for
department staff in kitchen procedures. ensure knowledge of the product
is maintained and communicated to all
relevant personnel. work with the
Sous Chef to ensure the mis en place is completed. report any
maintenance issues to the Head Chef immediately. comply with all
Goodwood policies and procedures to ensure
that all statutory regulations
are observed. comply with the conditions of the food hygiene policies.

Preparing and making simple food and to demonstrate and help maintain
high levels of service that consistently exceeds the expectations of our
members monitoring stock movement and be responsible for ordering on
your section ensuring minimum kitchen wastage. ensuring knowledge
of the product is maintained and communicated to all relevant personnel
responsible for completing mise en place reporting any maintenance
issues to the Head Chef. comply with all Goodwood policies and
procedures to ensure that all statutory regulations are

observed. liaising
with the Head Chef/Sous Chef and implement new menu/dishes/systems
where applicable ensuring all statutory regulations are adhered to, such
as food hygiene policies flexible and willing to help the restaurant kitchen
at busy times if required

2005-01 - 2006-05
Preparing and making simple food and to demonstrate and help maintain
high levels of service that consistently exceeds the expectations of our
members monitoring stock movement and
be responsible for ordering on
your section ensuring minimum kitchen wastage. ensuring knowledge
of the product is maintained and communicated to all relevant personnel
responsible for completing mise en place
reporting any maintenance
issues to the Head Chef. comply with all Goodwood policies and
procedures to ensure that all statutory
regulations are observed. liaising
with the Head Chef/Sous Chef and implement
new menu/dishes/systems
where applicable ensuring all statutory regulations are adhered to, such

Hotel New Park, Cheanni, India
Consistently ensure proper timing and production of all food orders.
Complete and cost all food inventories as directed. Thorough completion of all Preparation lists and Ordering guides.
Responsible for Chefs opening and closing checklist. Training various different kinds of dishes with decoration finishes for major parties. Thorough checking of the supplies, which arrive at the store.
Frequently attending to customers, to know the taste & feedback.

Supported chef de parti in mise en place and food prep . Rotated through all sections including Indian and
continental.Maintaind workstation and followed Hygiene rools . Assisted during buffet setups and Hotel
banquets.Monitored cooking times and equipment usage.
Handled daily reports for kitchen operation.participated in menu trials and food tasting.Ensured FIFO participate
in cold storage.
Learnd international cooking technically and plating.
Participated in Marriotts culinary training seasons.