Executive Chef
Britannia Hotels
Total years of experience :32 years, 11 Months
Responsible for a buzzing 200 room hotel, for the kitchen food production, delegate the tasks to the chefs, with in time frame, ensuring specifications are maintained.
Provide a rigorous management system for food stock, Health and Hygiene.
Responsible to train and manage kitchen personnel and supervise/coordinate all related culinary activities. Select and develop recipes; Standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards; Plan and price menus; Ensure proper equipment operation/maintenance, proper safety and sanitation in kitchen.
Directly supervise kitchen personnel with responsibility for hiring and discipline, Report to a food service General Manager
Executive Chef
90 covers seating, fine dining and sophisticated river side French restaurant, serving lunch and contemporary dinner.
• Cater to large corporate and social events, Christmas parties, multi cultural Weddings, sit down meals, impressive Sunday Carvery and functions in a separate function room providing buffets and canapés.
• Five star reviews with local newspapers and diners.
• Responsible for all stylish and unique menus, quality home made, seasonal and local produce.
• Kitchen Team of long term 10 Caring Attitude, chefs.*
* Responsible for menus like Christmas (4000 guests in 18 days), New year's eve, Valentine, Mothers Day, Fathers Day, Boat Race, Weddings and other corporate events and Marque functions.
* Emphasis of freshly cooked fine dine food and use of local suppliers.
* Devise lunch and dinner menus with fresh pizza and pasta options besides selection of French and modern English cuisines.
The menus also include fusion Thai, Indian and other Asian specialities.
On Sunday, carvery is offered at competitive prices.
* Maintain quality, with consistent profit margins.
* Create freshly cooked food to provide the best dining experience to all our guests.
* Coach, supervise and appreciate staff when goals are achieved.
* Maintain records of general maintenance.
* Provide necessary recommendations and plans for future equipment purchases, to reduce manpower hours and increase efficiency in the kitchen.
* Monitor 1573 restaurant kitchen and hold regular meetings with the team and management.
* Monitor recycle practices are followed.
* Attend management financial reviews and analysis.
Experience: 6 years, 7 months and ongoing.
* Participated in Leicester Street Market Chefs by Channel 5 (Episode 6) exotic vegetables.
* Charity event with Leicester Tigers.
* Awarded thrice full Smile face by Leicester city council for hygiene work practices.
Knowledge gained:
* Key aspects of staff longevity, training and records.
* Variety of wedding menus to suit the customer requirements.
* Monitor performance indicators and staff feed backs.
* Interact with guests and understand their requirements and meet expectations.
* Proactive meetings with GM both operational and financial.
* Formulate records like Haccp, cleaning, daily ordering sheets, wastage and its implementation.
Executive Chef
80 covers grill Steak house in, Old Grammar School (A listed), new shopping center, High Cross, Leicester.
I am responsible for maintaining profit margins, controlling staff costs and ensuring all health and safety requirements are met to a highest specification.
• Monthly turn over £ 60 K to £95K.
• Food cost at 32 %
• Maintain and train 9 chefs.
An exclusive steak house serving a variety of fresh prime steaks and seafood.
* A complete new kitchen layout and compliance to health and hygiene requirements and building regulations specially for a grade II listed building.
* Formulate recycle policies as per Hammersons guidelines.
* Responsible for maintaining quality and standardization of food recipes and menus for the steak house concept.
* Recruit, train, motivate and lead the staff to attain the defined goals.
* Delegate the Unit Chef, who is responsible to maintain the kitchen equipment in best order and any maintenance, if required.
*Hold weekly chefs meetings, to review any issues and make necessary suggestions or actions.
* Work closely with the team to reduce wastage, excess cooking and attain cost margins.
* Support the Kitchen operation in absence of staff or chef himself.
* Make necessary changes as per Guest feedback cards.
* Regularly check the suppliers’ products and take it with them in case of short comings.
Experience: 3 years and 9 months
Awarded twice, full smile, by Leicester city council for all practices.
Knowledge gained:
* Review the market research; write the business plan and then the menu accordingly.
* Plan the set up of the kitchen in a grade II listed school building.
* Achieve the opening of the unit in eight weeks.
* Interview new staff, review or train them in Colourworks restaurant. Plan the soft opening and the grand opening nights.
* Write key operation directives like Haccp, Cleaning, Daily ordering and stock lists.
* Review the suppliers, products and discuss prices.
* Monitor key performance indicators like turnover, overheads, costs, margins, net profit on a daily, weekly monthly and annual basis.
* Market the restaurant and constantly review customer feedbacks
Rothley Court Hotel, Rothley, Leicestershire, U.K. (August 2005 to October 2006)
Head Chef
• Manor house Hotel, wedding and conference centre of Greene King Pub Chain.
• Won the best inn division award for turnover and minimum guests concerns in that period.
• Reported to the General Manager for all kitchen operations, develop standards, control budgets and achieved targets. I created incentives and sense of pride in the team.
• Food Cost at 27.5% with turnover up to 90k monthly.
Mobius Restaurant and Bar, Leicester, U.K. (October 2003, opening to August 2005)
Head Chef
• Large Mediterranean and Thai restaurant kitchen.
• 160 covers seating in the restaurant and bar, set on two floors.
• Implemented food standards, specifications, innovative presentations and cost controls in all the menus.
• I have trained staff of various NVQ levels to achieve high service efficiency from its inception. I had emphasized on fresh, seasonal menus by sourcing quality items from suppliers.
Pappadums Restaurant, Brent ford, London, U.K. (April 2003, opening to September2003)
Head Chef
• This is a contemporary Indian restaurant with a riverside view of Thames.
• I had devised a wide selective menu with Indian regional specialties and flavors.
• I also successfully introduced buffet concepts with designs, practicality and gross profits.
The Responsibilities: Chef de cuisine (Permanent), The Colonnade, 650 seating 24 hour buffet and ala carte restaurant.
* Be aware of H.H.Sheikh Maktum and the ruling family with their requirements.
* Manage the service of fresh food for breakfast, lunch and themed dinners from The French Bistro. Thai Bamboo Curtain, Viennese Cafe and Soda Fountain kitchens.
* Manage the free flow of 1000 plus guests in a day.
* Make effective menus and theme nights according to the tourists bookings.
* Liaise with the Front Office and Beverage departments for bulk tourists flow
* Managed a brigade of 25 international chefs.
* Assisted the Executive Chef to maintain the ISO 9002 Quality Standards for Hygiene, Health and Safety and Stock control.
* Recommend new innovative buffet ideas/strategies (business plans) with cost implications and achieve them in results.
* Assist any kitchen with VIP, Official protocol, outdoor desert (Godolphin events) or Race course functions. Can vary from 1000 to 5000 guests.
* Encourage, support and recommend junior staff for Salon Culinaire food cookery competitions for results. (Three silver medals, representing the kitchen)
Experience; 1 year and 4 months.
Knowledge gained:
* To cook for H.H.Sheikh Maktum and his Royal Delegation on many occasions.
* Accountability of food concepts. Getting feedback from senior management and customers and implement effectively.
* ISO 9002 Quality Standards with its benefits.
* Learn more of Thai, Indonesian and Malaysian cuisine specialities.
* Volume cooking and its presentation for breakfast, lunch and dinner.
* Observe new food production and presentation techniques.
* 'The Seven Habits of Highly Effective People' personal development programme and 'Leadership and Communication' training programmes.
A Four Star Beach Resort Hotel with 272 rooms and six restaurants.
Sous Chef
* Responsibilities: Sous Chef (Permanent)
* Assisted Executive Chef to maintain company policies.
* Motivate 28 team members for long term and record their performance.
* Assist in organizing events for 2000 and plus guests in Oktoberfest, Greek, Spanish themed evenings, Raft Race and Palm Beach Fiestas.
* Assist in Holy month, Ramadan, Iftar buffet parties, at the same time, in 3 banquet rooms and 4 restaurants
* Assist in opening three new outlets viz Pizzeria, Palm Beach Oyster Bar and Morgana-Mediterranean Restaurant with its kitchen concept, design and menu.
* Assist in maintain the Health and hygiene standards.
* Oversee and execute the speed of the kitchen with its team chefs.
* Recommend changes with effective controls on menu and buffet options.
* Assist in all functions and emphasis on outdoor events viz desert and weddings.
* Build strong team work spirit, sense of community family feeling amongst all expat staff. Take part in activities viz sports and staff canteen birthday parties and beach day outs
Experience:3 years with responsibilities of Head chef, when in annual holidays.
Knowledge gained:
* Middle eastern cookery and German cookery.
* Managing international chefs and enhance their skills.
* Actively encourage and take part in Salon Culinaire cookery Competition
* Budgeting of the hotel and its major events.
* Volume cooking for large events, organise staff meetings and incorporate suggestions.
* New kitchen refurbishment and staff training.
* Make kitchen policies and hygiene regulation manuals.
* Out of site functions like desert and weddings with full set up and service of freshly cooked food. Catered for 1000 max guest, an open bbq menus
* Create ways of Win-Win attitude amongst staff.
A Grill Restaurant, Bar and Night club serving the best cuts of meats by weight.
An open American grill restaurant bar and night club serving the best cuts of meats by weight.
Responsibilities: Head Chef (Permanent):
* Implemented high standards of food menus and strict hygiene and health regulations.
* Achieve food cost margins.
* Lead and Motivate the team.
* Train the kitchen staff to the desired levels in all areas of the kitchen.
* Process suppliers and regularly check for quality, price and consistency with regular reports to the management.
* Organize theme nights like American, Thai, Mexican, French, Italian, British in set meals and buffets.
* Maintained a good rapport with the club members (2500) and discerning dinners.
Experience: 2 years as Head chef.
Involved in all major food and beverage promotions of the club.
Knowledge gained:
* Understand the cultures and traditions of UAE.
* Work in tight controls of the food costing and its implications.
* Food quality and setting specification for buying ingredients for the unit.
* Catering for large functions with effective menus as per the equipments of the kitchen.
* Communication and conflict handling skills.
The Oberoi Hotel-Bombay, LHW, INDIA (March1991-May1996)
Chef de Partie
The La Rôtisserie: Fine Dine Classical French Restaurant.
Level 2 Health and Safety Certificate
Level 3 Supervising Food Safety Hygiene Certificate
Advanced kitchen Management, Professional development Course-The Emirates Academy of Hospitality Management, Dubai-U.A.E (In Academic Association with Ecole Hôtelière de Lausanne)
Three Years Diploma in Hotel Management and Catering Technology.