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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