Mohammad Nadeem Qureshi
I worked at Passion Restaurant as Executive Chef and we were awarded “Best Newcomer Restaurant of The Year 2013” recognition by “Times Out Bahrain” within six months of its Opening.
Helping my client to open several new Cafe and Fine Dine Restaurants in and outside Pakistan. Similarly in the past I have helped many clients which include Industrial Kitchens and Top Restaurants from hiring and training staff, profitability analyses, openings, creating menus to holding private functions & events for them.
All in all I have vast amounts of versatile experiences in the hospitality industry.
•Culinary Skills Business Development Consultancy
•Food Service Food Safety
•Contemporary Food Plating Food Quality Control
•Fine Dining Multi Cuisine
•Pre – Opening French & Italian Cuisine
•Mediterranean Oriental Cuisine
•Modern Gourmet Seafood
•Patisserie Food Tasting
•Recipes Menu Development
•Writing and Testing Recipes Menu Costing
•Negotiation Event Management
•Hiring Employee Training
Pakistani Restaurant Since Sep ‘18
Culinary Development Chef Houston, USA
•Researched and developed items to be incorporated in menu keeping up with restaurant expectations.
•Ensured to create methods to enhance processes and execution at culinary operations.
•Administered programs and procedures conducted for operational field training.
•Maintained restaurants updated on processes change and product handling.
•Supported culinary training and provided apt maintenance of materials.
•Answered all routine queries and questions related to culinary.
•Identified new and studied existing trends in food service industry.
City & Guilds of London Institutes 2016 - 2018
I have been extensively involved in accreditation inspections for National Institute of Culinary Arts & Hotel Management SKILLSTON; in moderation of academic programs, certificates, diplomas, exams and dissertations; as an oral and written examiner and as an item writer for exam boards.
MCR Pvt Ltd Karachi – Pakistan
General Manager August, 2015-2016
MCR (Pvt) Ltd Franchisee of TGI Friday, Pizza Hut & Burger King Pakistan
Restaurants in Karachi, Hyderabad, Lahore, Islamabad and Quetta.
Ensuring smooth operations of restaurants by motivating restaurant team to achieve highest level of guest satisfaction through coaching and building their skills.
Comprehensive performance reports to evaluate the performance of the restaurant consistent high standards of excellence are further supported by Personal / Individual development plans completed in each restaurant of management and ensuring all Operators complete a performance report of their restaurants once per quarter, and retain these on file at the restaurant. As self-evaluations is a vital component of building quality into systems.
• Ensuring outstanding customer experience
• Ensuring customer safety
• Ensuring safe food practices
• Reinforce consistent high standards across the chain
• Providing actionable feedback to AM’s, operators and staff
• Ensuring delivery of sales targets
• P&L management, to deliver on bottom line
Barista Lavazza Café & Restaurant 06/2014 – 01/2015
Executive Chef Pakistan
Pre Opening and Opening
As a Chef, pre-opening and establishing involved in all aspects of the entire start up process and in bringing the restaurant to its current level of smooth operations
Manage day-to-day Kitchen operations and Culinary team
•Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control
•Support management with Menu Pricing and Menu Innovation
•Track food costs while Managing Vendors to provide Standard Cost-efficient Products
•Estimate Food Consumption and Requisition of Food Purchase
•Standardize Production Recipes to ensure consistent quality
•Responsible for continued growth of overall Restaurant: Cost, Quality, Presentation and Innovation
•Manage Menu Planning and Costing for Special Event
•Collaborate with HigerManagement on expense tracking for accurate financial projections
•Responsible for all the kitchen purchasing
•Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
•Implement and maintain Culinary Excellence Standards
•Train and manage kitchen personnel and supervise all culinary activities
Passion Restaurant Bahrain 03/2013 – 03/2014
Time Out Bahrain Award Winning Restaurant Adliya – Bahrain
Best New Comer 2013
•Pre – Opening and Grand Opening
•Analyzing and organizing operations, establishing and enforcing policies, procedures, and internal controls, governing aspects of operations including food preparation/service, procurement, inventory control, guest services and staff management.
•Managed operational and expense budgets and maintained records and documentation
•Associated with operations
•Delegated responsibilities, supervised, motivated, and evaluated performance of staff personal
•During the period successful cooperation of the dining room and kitchen staff affected a sales increase of 38% and were able to lower the food cost from 32% to 30%
Zaiqa TV (Food Channel) 2010 – 1012
Celebrity Chef and Food Consultant Pakistan
•Live Telecast Host & Chef of Prime time Morning TV Show "Morning Maza"
•On Air product launching for Nestle Foods
ARY Zauq TV (Food Channel) 2008 – 2010
Television Host Chef (Live) Pakistan
•Live Telecast Prime Time Chef for Morning Show "Zauq Zindagi "
•TV Brand Ambassador for Knorr
You can find my videos on youtube if you search for “chef nadeem cooking videos”
Chalk Lane Hotel 2007 – 2007
Executive Sous Chef Uk England
•AA 2 Rosette Recommended in Michelin guide Chalk Lane works to exceptionally high Food standard,
•Working with the finest locally sourced produce to create classic French cuisine
•As Exe Sous Chef independently run the kitchen in Head Chefs absence
•Constructed many successful dishes independently
•Preparation and developing of the menu
•Excellent managerial & people skills necessary to ensure the smooth running of this busy Kitchen
Sofitel London Gatwick 10/2005 – 02/2007
Senior Sous Chef UK England
4 Star Deluxe Hotel Responsibilities include:
•Preparation of all Continental cuisine
•Developing & planning the menu
•Developing new and varied dishes
•Maintain health and safety standards
•Undertaking responsibility for cost control, kitchen supplies,
•Also responsible for supervising and training of junior member of staff
Yew Lodge Best Western Hotel 11/2004 – 10/2005
Sous Chef UK England
AA Rosette Junior Sous Chef
•Working in a award winning restaurant and banquet hall as junior Sous chef and in charge
•In absence of Sous and Head Chefs.
•Making of Menu
•Maintaining health and safety standards
•Implementation of Cost control measures
•Responsible for training of junior kitchen staff.
Warpool Court Hotel 08/2003 – 11/2004
Senior Chef De Partie UK England
AA RAC 2 Rosette
•Preparation of specialist European cuisine
•Preparation of main courses
•Developing & planning of menu
Sonesta Beach Hotel & Resort 2002 – 08/2003
Chef De Partie Bermuda Islands
Fine Gourmet Restaurants
Worked on all Stations & prepared All type of Cuisines
Pasta Basta Restaurant 1995 - 2002
Chef de Partie Bermuda Islands
•Worked on all Stations & prepared All type of Cuisines
•Serving specialized Italian and Continental cuisine
•Developing & planning the menu Maintain Health and safety standard
Norwegian Cruise Line 1994 - 1996
Galley / Outdoor Supervisor United States of America
•In charged of A La Carte Restaurant Le Bistro, a French Style Gourmet et with a Continental Cuisine
•In charge of all the sauces and meats Cooked in sauces for the main Kitchen & served In the entire fine dining.
•Flambé Cooking Demonstration Display on the arrival of new Cruise
Sheraton Riyadh Hotel & Towers 1990 – 1994
1st Commis/Chef de Partie Saudi Arabia
•Responsible for organizing setups
•Preparation of Buffet, Lunch & Dinner Preparation of food for different festivals
•Preparation of food for special nights (Mexican, Italian, etc.)
•Worked in the cold kitchen.
•Preparing salads & platters.
Karachi Sheraton Hotels 1989 – 1990
Commis II Pakistan
•A La Carte, Al Bustan Kitchen Buffet setup
•Worked in main kitchen during large banquets & also in Italian kitchen.
Pearl Continental Hotels 1986 – 1989
Certified Cook Apprentice
•Successfully completed the three years of apprenticeship In the trade of Cook Apprentice,
•The Certificate comprised of Practical & related theoretical instructions with Good
•Proficiency & Good Character and Conduct
City & Guilds Of London Institutes 2016
Certificate of Quality Assurance
City & Guilds Of London Institutes 2016
Certificate of Advance Assessor
Pakistan Institute Of Management Sciences 2011
Certificate of Event Management
Chartered Institute Of Environmental Health from UK 2006
Foundation Certificate in Food Hygiene
Sofitel London Gatwick Hotel 2006
Train The Trainer Certificate Course From Human Resource Department
Bermuda College 1998 – 1999
Advance Marketing Management Certificate Specialization Program
Affiliated from American Hotel & Motel Association
Areas Specialization of Food & Beverage Management From American Hotel & Motel Association
Bachelors Of Commerce 1987 – 1991
Swiss Air 1990
Special Seminar on Aircraft Catering Hygiene, Food Hygiene
Pakistan Institute of Tourism 1988 – 1989
Diploma in Food & Beverage Management
Familiar with basic operating systems like Microsoft Word, Microsoft Access, Microsoft Excel, Microsoft PowerPoint and PhotoShop