Sibtain Nasir

• Training Leadership: Coordinated faculty teams, governed training resources, and
oversaw end-to-end curriculum delivery across hotel management programs.
• Skill Development: Delivered specialized, hands-on culinary training, ensuring student
proficiency in precision knife skills and core hospitality operations.

• P&L & Cost Management: Owned full profit & loss accountability, optimizing food,
labor, and operational budgets to improve margins and cost efficiency.
• Kitchen Leadership: Directed daily kitchen operations, workforce scheduling, and end
to-end service delivery while maintaining peak operational readiness.
• Food Safety & Compliance: Enforced strict hygiene, food safety, and HSE standards,
ensuring regulatory compliance and consistent audit readiness.
• Culinary Excellence: Led menu innovation and recipe development, maintaining high
culinary standards and elevating guest dining experiences.
• Stakeholder & Supplier Management: Built strong guest and supplier relationships,
improving service quality, supply consistency, and overall customer satisfaction.

• Hospitality Education & Fundamentals: Delivered structured instruction on hotel
industry foundations, service standards, and operational workflows to build strong
entry-level competencies.
• Practical Skills Development: Facilitated hands-on culinary training, strengthening
students precision knife techniques and essential kitchen operations skills.
• Curriculum Support: Assisted in implementing training modules aligned with
institutional standards, ensuring consistency across theoretical and practical sessions.
• Student Performance Coaching: learners through skill assessments and
practical evaluations, improving technical proficiency and workplace readiness.

• Kitchen Operations Management: Managed day-to-day kitchen operations, including
inventory control, menu execution, and procurement coordination.
• Food Safety & Quality Compliance: Enforced SOPs, HACCP standards, and hygiene
protocols, maintaining consistent food quality and regulatory compliance.
• Menu Planning: Supported menu development and standardised recipes, ensuring
portion control, cost efficiency, and guest satisfaction.
• Team Coordination: Supervised and supported kitchen staff, fostering collaboration,
discipline, and skill development during high-volume service periods.

• Hot Kitchen Operations: Managed the hot section, overseeing daily food preparation,
order execution, and mise en place to ensure timely and consistent service.
• Cross-Sectional Support: Assisted other kitchen sections during peak operations,
promoting team efficiency and smooth workflow across the brigade.
• Stock Control: Handled inventory tracking, stock rotation, and requisitions, ensuring
availability while minimising shortages and overstocking.
• Recipe Standardisation & Quality Control: Ensured recipe accuracy, portion
consistency, and food quality, adhering to established culinary standards.
• Waste Reduction: Monitored food usage and implemented waste control practices to
maintain kitchen budgets and cost targets.
• Maintenance Reporting: Identified and reported equipment issues, completed
operational paperwork, & supported compliance with kitchen maintenance protocols.