AHMED KHAN

Cell +91-996*******

E- Mail: adetbt@r.postjobfree.com

PROFESSIONAL SYNOPSIS

Over 10 years of extensive experience in the hospitality industry encompassing Guest Relationship Management, Food & Beverage production and Training & Development.

Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.

Adept designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.

Proficient at overseeing Food & Beverage production, catering operations and responsible for managing the catering for all kinds of social events, seminars & conferences as well as outdoor catering.

Excellent written, communication, inter personal, liaison and problem solving skills with the ability to work in multi-cultural environment

EMPLOYMENT HISTORY

2013 April – till date The Oriental Residency Hotel Mumbai Corporate Chef / F & B Operation Head

2012 Aug- 2013 Mar Self Employed (Buisness)

2003 July-2012 July Kuwait Aviation Service Company in Kuwait Commis 1 / CDP

CORE COMPETENCIES

Responsibilities:

Planning menus for all food outlets in the Hotel.

Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation.

To plan the yearly food revenue and profit target.

Develop new menus and food items to meet the taste and dining requirements of the guest.

Monitor and check guest satisfaction.

Implements procedures to minimize wastage and over production

Coach and guide new members of the team.

Coordinates with daily activity of kitchen.

Recruitment and interviewing of new staff members.

Control payroll and expenses of the department.

Maintain high standards of safety, sanitation and hygiene procedures.

Coordinating with maintenance technician regarding any equipments used in kitchen.

Taking guest feedbacks in restaurants and banquet parties.

Develops standard recipes and techniques for food preparation and presentation.

Approves the requisition of products and other necessary food supplies.

HYGIENE AND GROOMING:

Maintaining high grooming standards of all kitchen staff.

Maintaining personnel hygiene checklist by checking each n every employee during briefings.

Ensures that the person who is entering in kitchen should have a skull caps.

Ensures that all food handlers should wash their hands before entering in the kitchen.

Make sure that all kitchen personnel used clean knifes and different color chopping boards.

Ensures that daily and weekly cleaning schedule should be maintained for good hygienic conditions.

COST CONTROL METHODS:

Menu planning should be done in proper manner to control food cost.

Food proportion should be maintain and check periodically.

Wastage log sheet should be maintained to avoid wastage.

Follows FIFO (first in first out) method.

Contact various suppliers for better quality items at lower rates to reduce costs.

Planning budgets for the upcoming financial years.

SUPERVISORY SKILLS:

Improves food presentation and try different garnishes.

Make sure all the food items service delivery is fast in proper plates.

Room service orders should be taken extra care to reach on time.

Standard recipe and photo specification should be maintained at all time for better quality of food.

Ensure that all the reviews should be read every day to reach the highest standards.

Create wow for the guest on any special occasion celebrated by them.

Introduce different festive moods to attract more guests.

Consult with food and beverage department for any special offers.

Minimizes breakage of kitchen equipments.

Training and Development

Handling recruitment, selection, performance review and appraisal including briefings, one-on-one and need-based training.

Managing operational functions like pre-shifts staff briefings, creating the duty roster and shift management ensuring adequate staffing at any given time.

Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels as a part of training team for departmental staff.

ACADEMIC CREDENTIALS

S.S.C Passed with 58 %

H.S.C Passed with 50% stream Commerce

SYBA Passed

Diploma in Hotel Management from Rizvi College in Bandra with Grade A.

Handling IDS.

TRAINING DETAILS

6 month Industrial training with Ramada Flight Services Goa

Certified Train The Trainer Course.

PERSONAL DETAILS

Date of Birth: 17th November 1979.

Marital Status: Married.

Languages Known: English, Arabic, Hindi and Marathi.

Hobbies: Sports, Reading and Traveling.

Address: 1/234, Azad Society,

Marol, Mapkhan Nagar,

Near Municipal school,

Andheri (E),

Mumbai - 400059.

(AHMED KHAN)

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