Service Management
Resume:
NADEEM RAHAMAT
CAREER OBJECTIVE
Menu design,research & development.
SUMMARY
Over 14 years in management positions in Hotels,Restaurants & Airline Catering companies.
Advanced level of knowledge & experience in Indian, Middle eastern & Classic European cuisines.
EDUCATION
BHM – Bachelors in Hotel Management from IHM New Delhi,INDIA
HACCP Certified.
MS OFFICE Certified.
HALAL Certified.
WORK EXPERIENCE
Presently working with FLYING FOOD GROUP as Executive chef – Indian cuisine & overseeing middle eastern cuisine as well.
2015 todate
Incharge of AIR INDIA North America.
Previously worked for DOCO airline catering company as Sous Chef.
2013 to 2015
Incharge of EMIRATES,ETIHAD,TURKISH,etc
Worked as EX. Chef in Indian fine dining restaurants-US.
2007 to 2013
Worked for KEMPINSKI,HILTON in Dubai in various capacities.
1992 to 2007
JOB FUNCTION
Assist with culinary operation & development of culinary team,ensuring service standards are met,adherence to corporate policies & procedures,and standard operating procedures.
Ensure that quality & costs are achieved and maintained within the targets established by the company.
Financial reporting to Regional VP with dotted line to Corporate Ex. Chef.
Establish & develop a highly motivated,pro- active culinary team with the highest ethical standards that delivers a cost effective & quality oriented service product.
Enforce cost control procedures & monitor wastage.
Resposible for deviations in inventories,initiates counter measures if necessary.
Controls & adjusts production plans,estimates consumption of food & equipment.
Ensure compliance of recipe specifications & conduct sense-checks.
Participate in the development of food products & menus.
Establish training strategy & training plans for kitchen staff.
Assure new specifications,recipes & photos are properly documented and delivered for pricing analysis.
Monitor customer feedback and ensure appropriate corrective actions are taken in a timely manner.
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