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Nishat Azim, HEAD CHEF

Nishat Azim

HEAD CHEF·Mr. White’s English Chop House BY MARCO PIERRE WHITE

Great Britain (UK)

Bachelor's degree, Accounting | Law | Economics |

Work experience

Total years of experience: 33 years, 4 months

HEAD CHEF

April 2024 - Present

Mr. White’s English Chop House BY MARCO PIERRE WHITE

London, United Kingdom

April 2024 - Present

• Company Overview: Upscale | Fine Dining
• Directing entire culinary operations driving profitability while
driving overall guest satisfaction.
• Fine dining set menus, daily a-la-carte service, Entire culinary
operations.
• Lead diverse teams to uphold exceptional service standards in fast
paced environments, fostering skill development.
• Developed unique flavors profiles for signature dishes, enhancing
customer satisfaction and revenue.
Company industry:
Catering, Food Service, & Restaurant

Executive Chef | Chef De Cuisine |

February 2023 - March 2024

Kabo

London, United Kingdom

I found this job using Bayt.com

February 2023 - March 2024

• Company Overview: Upscale
• Directed comprehensive culinary operations, significantly boosting profitability and enhancing guest satisfaction.
• Developed and executed fine dining set menus alongside daily à-la-carte service, ensuring exceptional culinary experiences.
• Implemented rigorous quality food production standards while focusing on the training and development of the kitchen team.
• Spearheaded training initiatives, promoting skill development and fostering a collaborative kitchen environment.
• Elevated overall service quality and operational efficiency, contributing to a refined dining experience.
• Transitioning into the role of Executive Chef | Chef De Cuisine, committed to maintaining high culinary standards and guest satisfaction.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

EXECUTIVE CHEF

January 2023 - January 2024

KABO

London, United Kingdom

January 2023 - January 2024

• Oversaw entire culinary operations driving profitability while driving overall
guest satisfaction.
• Fine dining set menus, daily a-la-carte service, Entire culinary operations.
• Quality food production to training and development of Kitchen team.
• Led kitchen team training initiatives, fostering skill development and
collaboration.
• Enhanced overall service quality and efficiency.
• Maintained meticulous records of guest feedback leading to noticeable
improvement in guest satisfaction.
• Increased sales by offering daily promotions,
• Achieved harmonious kitchen environment, fostering effective team
collaboration.
• Reduced customer complaints by enforcing strict quality control
procedures.
• Coordinated recruitment and training of kitchen staff to develop high
performing team.
• Detailed and confirmed guest profiles, communicating expectations to
Front-of-House (FOH) and Back-of-House (BOH) staff.
• Energized and focused Front-of-House (FOH) team to shape and deliver
memorable guest experience by maintaining strong presence on
restaurant floor.
• Increase sales by focusing on guests offering overall guest satisfaction.
Company industry:
Textile & Apparel Production

HEAD CHEF

January 2019 - January 2023

BUDDHA- BAR & RESTAURANT|LONDON

London, United Kingdom

January 2019 - January 2023

• Oversaw daily operations of main kitchen 300 hundred cover restaurants
serving 400-550 guests.
• Managed a team of 25 chefs and 8 kitchen porters to ensure efficiency.
• Conducted departmental meetings with the general manager and head of
departments.
• Assisted in profit management and menu development for enhanced
offerings.
• Led hiring, training and proposal appraisal of kitchen staff.
• Developed fine dining set menus and managed daily a la carte service.
Company industry:
Catering, Food Service, & Restaurant

HEAD CHEF | PRE OPENING

January 2018 - January 2019

KRICKET | BBC TELEVISION CENTRE

London, United Kingdom

January 2018 - January 2019

Modern Asian | British Inspired
• Crafted modern Asian and British inspired dishes for in-room dining
services.
• Integrated modern culinary techniques to reflect Asian and British fusion.
• Elevated guest engagement with unique dining presentations and
offering.
• Modern Asian | British Inspired
• Planned promotional menu additions which increased sales.
Company industry:
Catering, Food Service, & Restaurant

HEAD CHEF

January 2015 - January 2018

MODERN INDIAN DINERS

London, United Kingdom

January 2015 - January 2018

• 2 Rosette
• Led culinary operations for two kitchens with capacity for 500-600 covers
each day.
• Achieved weekly food turnover ranging from 70-80K.
• Supervised two restaurants and two bar establishments.
• Facilitate private dining and banqueting events to meet diverse client
needs.
Company industry:
Catering, Food Service, & Restaurant

SOUS CHEF

January 2014 - January 2015

MARRIOTT HOTEL GROSVENOR SQUARE

London, United Kingdom

January 2014 - January 2015

• 5
• Gordon Ramsay Holding 1*
• Directed culinary operations at Gordon Ramsay Holdings, focusing on
Maze Restaurant.
• Curated menu inspired by French and Japanese cuisines, integrating
Asian elements.
• Increased sales by introducing food promotions.
• Lead diverse teams to uphold exceptional service standards in fast-paced
environments.
• Developed unique flavors profiles for signature dishes, enhancing
customer satisfaction and revenue.
•
Company industry:
Hospitality & Accomodation

SENIOR SOUS CHEF

January 2012 - January 2014

D & D

London, United Kingdom

January 2012 - January 2014

• Showcased Modern European and Mediterranean gastronomy at
Butlers Wharf Chop House.
• Leveraged Best of British culinary approaches to enhance offerings.
◦ Drew attention to international cuisine to increase market reach.
◦ Curated menu selections appeal to a wide audience. and increase in
timely delivery of orders, enhancing overall dining experience
increased by 10-15%
Company industry:
Catering, Food Service, & Restaurant

SENIOR SOUS CHEF

January 2005 - January 2012

CROWNE PLAZA

London, United Kingdom

January 2005 - January 2012

• Managed hospitality operations at Crown Plaza with 430 bedrooms and
two kitchens.
• Supervised six advanced meetings and event venues catering to 350
attendees.
• Curated diverse culinary experiences encompassing European,
Mediterranean, Italian, Asian and pastry options.
• Executed event planning and coordination to ensure seamless service
delivery.
• Optimized restaurants operations for enhanced guest satisfaction and
loyalty.
• Analyzed performance data to identify opportunities for service
enhancements.
• Trained culinary team on best practices in customer service within dining
and events settings.
Company industry:
Hospitality & Accomodation

SOUS CHEF

January 2004 - December 2005

FIRMDALE HOTELS INTERNATIONAL

London, United Kingdom

January 2004 - December 2005

• Led culinary operations at Hawk well House Hotel, focusing on French,
Italian, Mediterranean cuisines.
• Earned 2 Rosette designation for superior culinary performance in Oxford,
United Kingdom.
• Enhanced menu with diverse cuisine options to appeal to various tastes.
Company industry:
Catering, Food Service, & Restaurant

Sous Chef

January 2001 - January 2004

INTERCONTINENTAL MUSCAT BY IHG

Muscat, Oman

January 2001 - January 2004

• Oversaw two restaurants and three nightclubs, providing live
entertainment.
• Coordinated events in ballrooms with capacity for 600 guests.
• Specialized in Mediterranean, Middle Eastern, Italian, Asian, Pastry
culinary offerings.
• Assisted head chef in menu development, resulting in innovative dining
experiences.
Company industry:
Hospitality & Accomodation

Luxury

January 1998 - January 2001

Accor Hotels & Resort

Muscat, Oman

January 1998 - January 2001

Executive Chef with over 20 years of experience in fine dining and multi
cuisine operations across global luxury brands.

Proven track record in
leading high-performing teams and driving excellence in gastronomy.

Expertise in managing all aspects of professional kitchen operations in
diverse locations including India, the Middle East, and the United Kingdom.

Strategic mentor and innovative creator focused on delivering exceptional
culinary experiences,
Company industry:
Hospitality & Accomodation

Italian

January 1996 - April 1998

Accor Hotels & Resort |

Muscat, Oman

January 1996 - April 1998

Pre - Opening Team Overseeing Mediterranea | Asian
Kitchens.
Company industry:
Hospitality & Accomodation

Junior Sous Chef

February 1995 - January 1997

Sheraton Oman

Muscat, Oman

February 1995 - January 1997

Oversaw entire culinary operations driving profitability while driving overall
guest satisfaction.
Company industry:
Hospitality & Accomodation

Chef de Partie

March 1993 - January 1996

Hyatt Regency

Delhi, India

March 1993 - January 1996

Company industry:
Hospitality & Accomodation

Education

Hemwati Nandan Bahuguna Garhwal University

July 2000

July 2000

Bachelor's degree, Accounting | Law | Economics |

India

GPA (point): 4 out of 4

GPA (point): 4 out of 4

Accounting | Law | Economics |

Institute of Hotel Management

January 1994

January 1994

Bachelor's degree, Catering Technology

India

GARHWAL UNIVERSITY

January 1990

January 1990

Bachelor's degree, Bachelor of Commerce

India

Skills

Microsoft Word

Expert

• Microsoft | Word | Office | Excel | Culinary Multi cuisine menu developmen. |

Expert

Financial Management | Maintaining F & B Department Budgets Menu Costing | Recruitment

Expert

COORDINATING

Intermediate

CULINARY ARTS

Intermediate

GASTRONOMY

Intermediate

MICROSOFT ACCESS

Intermediate

MICROSOFT EXCEL

Intermediate

MICROSOFT OFFICE

Intermediate

MICROSOFT WORD

Intermediate

OPERATIONS

Intermediate

TEAM LEADERSHIP

Intermediate

TRAINING AND DEVELOPMENT

Intermediate

Languages

English

Expert

Training and Certifications

Certifications
COSHH
Cyber Security
Conflict Management
Fire Safety
Food Safety Level 2 & 3
Allergens Awareness
AED
First Aid at Work Certificate: CPR
Level 3: Food Safety in Catering | Health & Safety
Training
Level 3: Food Safety
CPL Learning | LONDON | UNITED KINGDOM |
Feb 2026
Diploma 3 Years Culinary Arts
Diploma 3 Years Culinary Arts Institute of Hotel Management Catering Technology | Govt of India
Apr 1995

Hobbies and interests

Cricket,
Gardening,
Wildlife,
Cooking,
Cooking | Wildlife | Gardening | Cricket |

Allergens Awareness | Food Safety Level 2 & 3 | Fire Safety | Conflict Management | Cyber Security | COSHH | HACCP | First Aid Awareness | Chemical Competence | Manual Handling | Personal Resilience | Equity & Diversity |