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Chef

Location:
Houston, TX
Posted:
December 27, 2018

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Resume:

Mohammad Nadeem Qureshi

ac72bg@r.postjobfree.com

www.chefnadeemconcetto.com

+346*******

SUMMARY

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.

SKILLS

•Culinary Skills Business Development Consultancy

•Cooking HACCP

•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

EXPERIENCE

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

Advance Assessor

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

Executive Chef

•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

•Purchasing supplies

•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

EDUCATION

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

Successfully Completed

Swiss Air 1990

Special Seminar on Aircraft Catering Hygiene, Food Hygiene

Pakistan Institute of Tourism 1988 – 1989

Diploma in Food & Beverage Management

Technical Proficiencies:

Familiar with basic operating systems like Microsoft Word, Microsoft Access, Microsoft Excel, Microsoft PowerPoint and PhotoShop



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