Executive Chef
Al Rajhi
Total years of experience :19 years, 6 Months
• Plan and supervise large-scale banqueting and catering events, resulting in a 50% profit margin increase 1 years in a row.
• Design high-quality menu items using in-season ingredients, reducing overall costs by 20%.
• Responsible for the hiring and training of all kitchen staff; currently oversee 21 back of house employees,
• Maintained a 92.5 Sanitation Grade 1 years in a row by enforcing strict adherence to sanitation codes.
Prepare and maintain annual budget throughout the year via forecasting, cost control, and labor management
Excellent knowledge of culinary ingredients and practices.
Ability to work in challenging environments, while maintaining high standards.
Fast-Paced Decision Making.
Motivational Management Style
Creativity.
Cleanliness
January 2021 till continue.
with full banquet facilities offering gourmet international cuisine, French, Italian, Oriental Cuisine, Sushi bar, local and Indian cuisine
Upscale Three restaurants with full banquet facilities offering gourmet international cuisine, French, Italian, Oriental Cuisine, Sushi bar and robata, local and Indian cuisine.
•Plan and supervise large-scale banqueting and catering events, resulting in a 60% profit margin increase years of 2015 to 2020
•Design high-quality menu items using in-season ingredients, reducing overall costs by 30%.
•Responsible for the hiring and training of all kitchen staff; oversee 32 back of house employees and 48 chefs.
•Maintained a 95.5 Sanitation Grade 3 years in a row by enforcing strict adherence to sanitation codes.
Prepare and maintain annual budget throughout the year via forecasting, cost control, and labor management
www.chefsixseasonshotel.com
Radisson Blu water garden hotel 2010 - 2014- 5*-star fine dining restaurant with international cuisine and full banquet facilities with annual revenues of $60M
Key Achievements:
Increased guest satisfaction scores by 21.2% from 74.4 to 89.2 in the last quarter by being more hands on with all training and recipe control.
Implemented taste panels and pre-shift meetings.
Attended daily catering meetings to communicate to the chef any discrepancies in previous information flow.
• Altered pricing with Exec Chef, resulting in an overall profit margin of 50% in 2015.
• Minimized waste by 40% by suggesting creative recipes to implement extra food items.
• Reduced prep time an average 20% by revamping prep sheets and focusing on protocol.
• Suggested creative specials focusing on American and French gastronomy; sold out of specials entrées nearly every weekend and garnered restaurant favourable reviews.
• Incorporated wine tasting menu with current menu items to enhance food sales.
Oversaw line cooks and increased overall efficiency of back of house staff
www.leroyalmeridien-Baharain.com/contact-starwood
ACADEMIC QUALIFICATIONS
National University Gazipur Bangladesh
Examination for the Degree of bachelor of Culinary arts
B A pass. Certificate Examination-1995
Appear on TV shows in Bangladesh: Shomay TV, Independent TV, Chanel 71 TV, G TV, SA- TV Live Cooking and Written up in magazines such as Daily news star, yeas today
Bon Appetit with recipes published in local Eid magazines several time.
Culinary arts