EXECUTIVE CHEF – FOOD & BEVERAGE OPERATIONS

PROFESSIONAL EXPERIENCE ~ CURRENT

Executive Chef

The British Club Bahrain ~ October 2017 ~ Current

**** ******* *** * *&B Outlets

(Sports Bar, Blightys, Belgrave Bar, Outside Inn coffee shop, Windsor Banquet Hall, Garden Hall, Swimming pool Area, Outdoor caterings)

Key Achievements

Executes and manage food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, costing, menu planning etc.

Newly Opened an Indian restaurant with the name of The Ruby Murray with 120 covers by my own menu creations and varieties of dishes on it and we are getting good feedbacks from there.

Produce weekly Set menus as well daily special of the day for our Members which runs good in our club.

Every Thursday we do’s Barbeque night for around 150 to 200 pax & every Saturdays we do’s tandoor night around 250 to 300 pax, we getting good feedbacks from there as well.

Done wine testing with food street for around 400 pax

Once in a month we do wine testing from different company like BMMI, NHSC, GULF Brand in our Indian Restaurant the Ruby Murray, in that we do Indian Set Menu and starters pass around.

Done Big night out event in 26th October 2017 for around 600 pax with different live stations and international buffet.

Done Big night out in April 2018 for around 650 pax with different live stations and international buffet

Big Night out was a great experience and a great achievement for me and for my Top management.

Coordinates and controls kitchen colleagues in food storage (e.g. maintaining tidiness, following the first in – first out principle)

Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan

Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.

Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP

Conducts quality checks of goods received

Monitors and ensures compliance with recipe specifications

Ensure that the area of responsibility is properly organized, staffed and directed

Create daily schedule to ensure proper staffing requirements are met

Guide, motivate and develop the subordinate employees within the Human Resources Policy

Teach and train staff of production and presentation changes to menu items

PROFESSIONAL EXPERIENCE ~ PREVIOUS

Executive Sous Chef

Alsafir Hotel & Tower Bahrain ~ November 2014 to September 2017

126 Hotel Room, 68 Apartments and 5 F&B Outlets

(In-room dining Yalla Yalla All Day Dining -Glamour Lounge –Koffee & kookie – Outdoor caterings)

Key Achievements

Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.

Done Successful Packed meal for four Days in BDF Quarters IN December 2016 it was daily 1000 pax for each meal it was 3 meals a day Breakfast, Lunch & Dinner. Total daily 3000 pax * 4 = 12000 pax.

It was a great experience and a great achievement for me and for my Top management.

It was a great help for our revenue & this event was an sudden event. I took the challange & we success with the help of my team.

Done a successfull Caterings for a big event which was done in JAN 2015 Bahrain AirShow for a week for around 2000 pax daily

Coordinates and controls kitchen colleagues in food storage (e.g. maintaining tidiness, following the first in – first out principle)

Executes countermeasures in the production in case of customer complaints

Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan

Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.

Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCPand ISO regulations

Conducts quality checks of goods received

Monitors and ensures compliance with recipe specifications

Ensure that the area of responsibility is properly organized, staffed and directed

Create daily schedule to ensure proper staffing requirements are met

Guide, motivate and develop the subordinate employees within the Human Resources Policy

Teach and train staff of production and presentation changes to menu items

Make the company’s values and management principles live in the department(s)

Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations.

Discipline and document underperforming staff members

Performs other related duties as assigned or requested

PROFESSIONAL EXPERIENCE ~ PREVIOUS

Banquet Sous Chef

InterContinental Regency Bahrain ~ January 2011 ~ November 2014

360 Hotel Rooms and 6 F&B Outlets plus In-room dining

Selections All Day Dining – Legendz Steakhouse – Donwtown Bar –

Noor Lounge – Medzo Italian – Elements Pool & Bar

Key Achievements

Full HACCP accreditation and audited annually by third party

Opening of Arabic Kitchen

Tailored special menus for themed weddings

Contributed to doubling of F&B revenues over 2 years

Exclusive caterers for royal flights

Exclusive event caterings for embassies, ministry and university

PROFESSIONAL EXPERIENCE ~ PREVIOUS

Senior Chef De Partie

Fairmont Bab Al Bahr Abu Dhabi ~ October 2009 ~ January 2011

Pre-opening team

Key Achievements

Supervise a large kitchen brigade

Exclusive event caterings for banqueting, wedding and tours

Develop banqueting menus with costing

Responsible for health and safety trainings of colleagues

PROFESSIONAL EXPERIENCE ~ PREVIOUS

Chef De Partie

Atlantis the Palm Jumeirah Dubai ~ August 2008 – September 2009

Pre-opening team

Key Achievements:

Implement new hotel kitchen standards on food quality, preparation and presentation

Introduce new dishes plating presentation

Banqueting in-charge for menu planning

PROFESSIONAL EXPERIENCE ~ PREVIOUS

Demi Chef De Partie

InterContinental The Grand Mumbai ~ July 2007 to July 2008

Commis 1

InterContinental The Grand Mumbai ~ June 2006 to June 2007

Hotel Operation Trainee

InterContinental The Grand Mumbai ~ June 2005 to June 2006

EDUCATION

3 years diploma in American Hotel & Lodging Association Kohinoor College of Hospitality Management and Catering Operation Studies 2004 - 2005

PROFESSIONAL DEVELOPMENT

IHG Management of Food Safety, Basic Food Hygiene Certificate

Brand Hearted Service Certificate

Basic Food Hygiene Training, HACCP Awareness Training Certificate. Conducted by TUV NORD IHG

IHG Training & Development ( Training Need Analysis ) Certificate

Train The Trainer, Fairmont Bab Al Bahr

IHG Harvard Trainings – Coaching, Business Ethics, Leadership Skills, Delegation

Fire Safety

COMPUTER SKILLS

Microsoft 97 – 2007 Word / Excel / Outlook/Power Point

Fidelio System – Materials Control FBM Materials Control Systems

IDS NEXT System Intellect Data Systems

ACHIEVEMENTS

Participation in The Great Indian Culinary Challenge - Bandra Mumbai – April 2006

Won 1st prize in Chef Competition by Aatash - Food Culinary Challenge – March 2005

Participation in Chef Competition Borges Olive Oil by Chenab Culinary Challenge – March 2005

Participation in Chef Competition India – Kohinoor Institute – July 2004

INTERESTS

Reading ~ Surfing Internet ~ Music ~ Sports ~ Art

REFEREES

Saurabh Sexena

Executive Chef

Courtyard by Marriott World Trade Centre

Abudhabi UAE

Off +97102.698222 M +971*********

Email: ada1uu@r.postjobfree.com

Mohammed Samara

Executive Sous Chef

InterContinental Regency

Bahrain

Phone: +973********

Email: ada1uu@r.postjobfree.com

Tausif Valli Mohammed Golandaz

C/of The British Club, Bahrain

P.O. Box 26401,Um al Hassam, Kingdom of Bahrain

Mobile +973-********

ada1uu@r.postjobfree.com

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