Ravshan Mamatkulov

• Assisted the Executive Chef in planning, coordinating, and executing off-site and on-site catering events
ranging from intimate gatherings to large-scale functions of up to 500 guests.
• Led kitchen operations during catering events, supervising a team of prep cooks, line cooks, and support
staff to ensure seamless service and timely food delivery.
• Prepared and plated high-quality, event-specific menus in accordance with client preferences, dietary
restrictions, and presentation standards.
• Oversaw the safe packing, transport, setup, and breakdown of food stations and equipment at various
venues.
• Managed inventory and purchasing of ingredients and disposables for events, ensuring cost-effective use
of resources and zero product shortages.
• Ensured full compliance with local health codes, sanitation regulations, and safe food handling
procedures across all catering operations.
• Assisted in menu development for weddings, corporate events, and private parties, incorporating client
feedback and seasonal ingredients.
• Coordinated with event planners, vendors, and front-of-house staff to ensure smooth execution of events
and exceed client expectations.
• Trained and supervised catering staff on event protocols, food presentation, and customer interaction to
maintain high service standards.
• Maintained kitchen and mobile unit readiness, ensuring all equipment met operational standards before
each event.

Accomplishments:
✓ Successfully executed over 150 high-profile catered events annually, consistently meeting tight
deadlines and diverse client needs.
✓ Reduced catering waste by 22% through improved portion control and prep planning, resulting in
significant cost savings.
✓ Contributed to a 25% increase in client repeat bookings by enhacing food presentation and menu
customization.
✓ Developed and implemented a scalable catering prep system, reducing event setup time by 30%
and improving workflow.
✓ Trained and onboarded over 20 catering assistants, raising overall kitchen efficiency and
professionalism at events.
✓ Played a key role in landing multiple corporate contracts by participating in tasting presentations and
showcasing innovative menus.
✓ Maintained a consistent 5-star rating across client reviews for food quality, professionalism, and
event execution.
✓ Managed logistics for large off-site catering jobs, ensuring all food arrived on time, at the correct
temperature, and in perfect condition.

• Spearheaded standardized recipe procedures for all new menu rollouts to ensure consistency and
efficiency.
• Reduced food costs by 10% through precise purchasing forecasts and supplier negotiations.
• Catered over 100 private events annually, ranging from small gatherings to 350+ guest banquets.
• Collaborated with the Food & Beverage Manager to lead staff meetings and resolve service or
personnel issues.
• Developed innovative, seasonal recipes aligned with customer trends, nutrition, and budget goals.

• Played a critical leadership role in the pre-opening and grand opening of a luxury waterfront resort featuring 292 guest rooms, 5 private villas, full-service restaurants, banquet facilities, and convention/event space.
• Oversaw all aspects of kitchen setup, including the design, layout, and functionality of food production areas, optimizing workflows for high-volume service across multiple outlets.




• Restructured and renovated the kitchen layout in collaboration with architects and consultants to enhance productivity, equipment accessibility, and sanitation flow, maximizing operational efficiency.
• Led the hiring, onboarding, and training of the culinary brigade, building a high-performing team aligned with the resort’s standards for fine dining and large-scale catering.
• Developed diverse, trend-forward, and locally inspired menus for à la carte dining, banquets, royal events, and room service, catering to both international guests and regional preferences.
• Partnered with the Executive Chef and F&B Director to establish SOPs, kitchen protocols, and cost-control systems that supported over $10 million in annual F&B revenue.
• Maintained close coordination with Events, Banquet, and Front-of-House teams to ensure flawless service execution for royal events, VIP functions, weddings, and corporate conventions.
• Implemented supplier vetting and procurement strategies, ensuring top-tier ingredients while meeting strict cost and sustainability targets.
• Upheld the highest standards of food quality, hygiene, and safety, ensuring consistent compliance with local regulations and five-star resort expectations.
• Played a key role in launching a flagship dining outlet that became a signature experience of the resort, earning positive guest reviews and media attention.

Accomplishments:
 Formulated and evaluated new menu items by collaborating with the head chef or kitchen manager to ensure consistency in food quality and customer satisfaction
 Motivated a team of 10 kitchen staff members by providing comprehensive orientation, ongoing feedback, and continuous influential leadership to ensure maintained levels of productivity and performance
 Maintained quality control by monitoring food preparation methods, portion sizes, and presentation to ensure full compliance with rigorous food, health, and safety regulations.

• Oversaw all aspects of kitchen setup, including the design, layout, and functionality of food production
areas, optimizing workflows for high-volume service across multiple outlets.
• Restructured and renovated the kitchen layout in collaboration with architects and consultants to
enhance productivity, equipment accessibility, and sanitation flow, maximizing operational efficiency.
• Led the hiring, onboarding, and training of the culinary brigade, building a high-performing team aligned
with the resorts standards for fine dining and large-scale catering.
• Developed diverse, trend-forward, and locally inspired menus for à la carte dining, banquets, royal
events, and room service, catering to both international guests and regional preferences.
• Partnered with the Executive Chef and F&B Director to establish SOPs, kitchen protocols, and cost-control
systems that supported over $10 million in annual F&B revenue.
• Maintained close coordination with Events, Banquet, and Front-of-House teams to ensure flawless service
execution for royal events, VIP functions, weddings, and corporate conventions.
• Implemented supplier vetting and procurement strategies, ensuring top-tier ingredients while meeting strict
cost and sustainability targets.
• Upheld the highest standards of food quality, hygiene, and safety, ensuring consistent compliance with
local regulations and five-star resort expectations.
• Played a key role in launching a flagship dining outlet that became a signature experience of the resort,
earning positive guest reviews and media attention.

Accomplishments:
✓ Formulated and evaluated new menu items by collaborating with the head chef or kitchen manager
to ensure consistency in food quality and customer satisfaction
✓ Motivated a team of 10 kitchen staff members by providing comprehensive orientation, ongoing
feedback, and continuous influential leadership to ensure maintained levels of productivity and
performance
✓ Maintained quality control by monitoring food preparation methods, portion sizes, and presentation
to ensure full compliance with rigorous food, health, and safety regulations.

Led a high-volume kitchen of 30 team members in a restaurant generating $1M in annual revenue. Maintained food costs at 31% and labor costs at 17%. Created and executed all recipes and menus.
Key Accomplishments:
• Spearheaded standardized recipe procedures for all new menu rollouts to ensure consistency and efficiency.
• Reduced food costs by 10% through precise purchasing forecasts and supplier negotiations.
• Catered over 100 private events annually, ranging from small gatherings to 350+ guest banquets.


• Collaborated with the Food & Beverage Manager to lead staff meetings and resolve service or personnel issues.
• Developed innovative, seasonal recipes aligned with customer trends, nutrition, and budget goals.

Pre-opening Emirates Lounge under QAS operator.

Responsible for all aspects of food production in 2 Lounges with 800 passengers daily. Managed a high volume kitchen of 30 staff members with annual sales of $7M, keeping food costs to 24%.

· Collaborated closely with Duty Manager to conduct staff meetings and resolve any service, product or personal issues.

· Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

· Facilitated a morning and evening pre-shift meeting to inform staff of daily features, forecast, reservations, and reinforce team-building skills.

• Led daily culinary operations, ensuring smooth service delivery and exceptional food quality under
high-volume conditions.
• Collaborated with the Duty Manager to lead team meetings, address service challenges, and resolve
staffing or product-related issues.
• Maintained a safe and hygienic kitchen by upholding strict compliance with federal, state, and local
health regulations.
• Conducted pre-shift briefings for morning and evening teams to communicate daily features, guest
forecasts, and reinforce team coordination.

Accomplishments

• Built and trained a high-performing kitchen team, conducting hands-on training in menu execution,
espresso-based food pairings, hygiene protocols, and service speed.
• Coordinated with suppliers and procurement teams to source high-quality ingredients, small wares,
and equipment aligned with Lavazzas brand identity.
• Ensured a flawless soft opening and grand opening, maintaining product consistency, guest
satisfaction, and operational readiness from day one.