Head Chef
Fusiontales Restocafe
Total years of experience :19 years, 7 Months
Key Deliverables:
•Involved in setting up the entire restaurant and kitchen
•Planning, Organising and Designing the interior layout & equipment for the café
•Developing and Designing the food & beverage menu
•Recruitment of the staff
•Planning and Organising Training and Development activities for the staff
•Being responsible for the smooth functioning of the Restaurant as well as Corporate catering
•Controlling and directing the food preparation process
•Approving and polishing dishes before they reach the customer
•Managing and working closely with other staff members
•Creating new menu items, recipes and developing dishes ensuring variety and quality
•Determining food inventory needs, stocking and ordering
•Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
•Being responsible for health and safety
•Being responsible for food hygiene practices
Key Deliverables:
•In charge of Indian, Far East Asia & continental cuisines. Reporting directly to the “Executive Sous Chef” (production kitchen)
•Was a part of the QNCC pre-opening team was responsible for creating training folders, SOPs, Induction manuals for the staff
•Responsible for managing catering requirements during large exhibitions held at the QNCC through the various outlets under my charge
•Responsible for planning the menu for all outlets on a regular basis, revenue generation and managing the teams located across the outlets managed by me
•Ensuring correct stock rotation & minimization of wastage Assisting with Banquets
•Familiar in using Hospitality Procurement, inventory and Recipe Management Software (EBMS)
Significant Contribution:
•Appreciated for the contribution towards making World Petroleum Congress 2011 (WPC) a successful conference cum exhibition event, which was held at QNCC
•Handled the entire On-stand catering on behalf of the Kitchen Team along with my finest team for the COP18 2012 held at QNCC Doha, Qatar. I was involved in catering the top delegates which included the United Nations President Mr. Ban Ki-Moon.
•At COP18 I managed the pass-a-round cocktail receptions held for the delegates. My handpicked and trained team was handling all the exhibition hall cafes. We necessarily complied with all the Hygiene needed to maintain to set standards over food quality.
•Appointed as one of the Fire & Safety officer in the Main Kitchen
•Appointed as one of the First Aid officer in the Main Kitchen
•Awarded the Food & Hygiene certificate that complies with the Qatar Municipality Food Law
Key Deliverables:
•Outlet chef in charge of 3 world class outlets namely, “The Loop Café”, “Hub” & Zabeel Bistro. Reporting to “Chef De Cuisine”
•Member of the “Elite” Royal Wedding team of Chefs, who are selected specifically to cater to the “Royal Kitchen” in preparing cuisines for esteem guests who attend this mega event
•Responsible for managing catering requirements during large exhibitions held at the DWTC through the various outlets under my charge
•Responsible for setting and deciding the menu for all outlets on a regular basis, revenue generation and managing the teams located across the 3 outlets under me
•Ensuring correct stock rotation & minimization of wastage Assisting with Banquets
•Familiar in using Hospitality Procurement, inventory and Recipe Management Software (ADACO)
Significant Contribution:
•Awarded the HACCP certification (Hazardous Analytical Critical Control Point)
•Participated in the Gulf Food and Culinary Festival 2010
•Turned around the loss making Zabeel Bistro into a profit-making outlet by re-designing the Menu
Key Deliverables:
•Commi Chef reporting to Chief Butcher & Managed the Butchery
•Worked in the “Grademanger” reporting to Chef De Partie where I was trained to prepare cold appetizers, sandwiches, and canapés
•Worked in the Hot Kitchen, where I was trained to handle “room service”, handle guest “KOT” (Kitchen Order Ticket) and inventory handling
Significant Contribution:
•In-charge for Sunset tour and dinner parties at the Yacht outlet “Shuja”
•Was one of the Chef’s selected to cater for the Royal Highness of Saudi Arabia during his stay for the GCC Summit
•Participated in “Chain de Rotes sire” and was awarded a certificate from the executive chef Le Royal Meriden
The course that I applied for was a twin diploma, known as AHLA which meant American Hotels & Lodging Association + Hotel Management & Catering Operations HMCO. During my study tenure there, I have been part of organizing a Awadh Cuisine theme dinner where parents of students, celebrities and distinguished guests from the government had also attended. I have achieved to get an induction training of six months during my third year of college. The college and the faculty were and still are indeed proud of me and still consider my services of training or to motivate the students.