Mohammed Fikam Arafat

** ******** **** (** years)

Group Executive Chef

adqd73@r.postjobfree.com

adqd73@r.postjobfree.com

009***********

Professional Summary

Highly efficient and customer-oriented Food & Beverage culinary Manager with 30years of experience in food and hospitality environment. Adept communicator with team leading and development skills. Forward thinking multi- tasker and able to analyze situations and costs and successfully determine profitable outcomes. EDUCATION

• Diploma Australian Hospitality Management

• Bachelor of Science Business management London Winchester university

• Passed GCE O/L 1991

• Mahanama College Colombo 3 Sri Lanka

•

INTERNATIONALE EXPERIENCE: Italian, French, Asian & Asian fusion, American, Mediterranean, Japanese, Lathing

Current Employee: till Group Executive Chef OZ lounge, Felzy, Dorothy at Kingdom of Saudi Arabia Riyadh 24 of December 2017

• Lead operations of SR 4.7 million revenue per month for one fine dining and two casual dining restaurant, 3-banquet hall kitchen.

• Developed menu and oversees food preparation, staff supervision, quality control, supplies

• Inventory and vendor negotiations.

• Developed food preparation techniques and supplies ordering system that minimizes wastage.

• Safeguarded excellent food quality and presentation to ensure that restaurant standards

• Are kept and maintained.

• Planned and took corrective actions to resolve issues in a timely manner.

• Implemented procurement strategies to minimize costs and ensure timely delivery.

• Developed guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

• Supervised 50 staff involved in full-service restaurant operations – sous chefs, line cooks, dining

• Crew and customer service.

• Switched to Avero restaurant management software, which improved customer service and led to 50% sales increase.

• Developed international fusion menu, which was instrumental in the Orchard’s turn-around and

• 70% increase in guest traffic.

• Implemented ergonomic and energy efficient design for the new kitchen and dining area layout.

• Directed all cold & Hot preparation and catering activities

• Ensured employees adherence to HACCP standards

• In partnership with the General Manager, assisted employees with career development strategies to improve employee retention and build bench strength Executive Chef

June 2012 to October 10, 2017

Bin Hindi hospitality Food & Beverage

F&B KNOWLEDGE: French, Italian, Asian, Mediterranean. American and international experiencing with Latin American Cuisine.

Responsibilities:

• Combined innovative and creative ideas, exceptional kitchen, and restaurant capability in developing products with commercial of what was profitable to the business and the customer/end user.

• Lead F&B team by attracting, recruiting, training and appraising talented personnel.

• Collected a comprehensive brief from internal brands/external customers regarding specific product

• Lead a team of chefs and technicians to execute products accurately and with consistency

• Created and developed products targeted to a range of price points, restaurants, and cooked or chilled pre-packaged food

• Came up with creative ideas in line with current and future food trends and translated them to exciting and appealing menu and food offers

• Implemented highly innovative new ideas, cuisines and concepts

• Developed products from a range of cuisines, with various different looks and forms of food presentation

• Disciplined in process when identifying new menu and recipe offers could be tailored and new products developed

• Interacted with customers to find new and novel market opportunities for products

• Lead product project management process by ensuring that key priorities and objectives were met

• Responsible for creative and cost-conscious product development, menu planning and engineering

• Assisted in the launch of new products, menu or recipe dishes successfully

• Written recipes and procedures for new products and reformulated current products

• Worked closely with Trade division and Concept Development Unit with franchise and locale brands

• Managed multiple projects within established timelines

• Participated in the monthly director board meetings

• Managed agency budget in coordination with the Executive Director

• Developed individual program budgets

• Carried payroll management, including tabulation of accrued employee benefits

• Ensured that the accounting department requests were resolved and communicated in timely manner to internal and external parties

• Checked monthly and quarterly assessments and forecasts of organization's financial performance against budget, financial and operational goals.

• Managed short and long-term financial and managerial reporting

• Completed and submitted monthly reports to the CFO relating to issues

• Managed all F&B and day-to-day operations within budgeted guidelines and to the highest standards

• Liaised with the Sales and Marketing team and Food and Beverage Director to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage Etihad Tower Jumeirah international

Executive Chef De Cuisine Banquet 25 June 2011 to 2012 June Jumeirah international task trainer

20 meeting room 1500 capacity wedding banquet hall, 500 capacity Free function hall managing in clouding 17 staff

Responsibilities:

• Handled multiple tasks with attention to minute details

• Progressive thinking with cuisine and ability to implement such ideas with ease

• Followed 100% of the HACCP guidelines in the workplace

• Ensure that menu and “special” engineering in conjunction with the Executive chef and/or Executive Sous Chefs met the target market and were in line with the operating concept for the restaurant and banquet

• Maintained good working relationships with colleagues and all other departments

• Was responsible for increasing departmental sales and profit

• Strived to minimize payroll costs by maximizing the productivity and efficient scheduling of employees THE IVY DUBAI & LONDON, JUMEIRAH INTERNATIONAL (Emirates Tower)

* Pre Opening chef de cuisine 2010 may 25 June 2011

* Managing 25 staff luxury Restaurant in Dubai 350 Capacity

*London Michelin Star training

Responsibilities:

Lafayette Gourmet Dubai mall French Department 2009 August to May 2010 2 Fine Dining Restaurant & 5 Dining Restaurants, including 45 chef are managing Biggest Gourmet in Middle East

Production Chef de cuisine

Pre-Opening Chef

(French, Italian, Mediterranean, Indian, Asian, Sushi, Lebanese, Modern cuisine) Responsibilities:

• Responsible for creation of menu, food preparation and managing employees

• Responsible for establishing and maintaining contacts with vendors

• Monitored and ensured that the company systems and standard operating procedures were met in all areas

• Responsible for overseeing all commissary production and event execution and, assisting corporate executive chef in many other areas

• Managed all areas of executive chef’s responsibilities in his absence.

• Worked closely with the executive chef in promoting company’s culture, mission and philosophy

• Was accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.

Head Chef Empire Event

May 2008 to August 2009

And coordination of all related culinary activities

banqueting in Dubai 1200 capacity

(Modern cuisine, French and Italian)

Responsibilities:

• Maintained the standards and quality of the food in the banquet

• 15 Staff handling tasks as assistant to the F M B manager

• Handled import and export and food ordering

• Organized all the kitchen weekly staff duty roster and special Royal events and Conferences

• Developed recipes and menus for all retail food operations

• Supervised food production and assisted in taking inventory and purchasing supplies

• Handled customers' concerns and suggestions

• Controlled food waste by using proper areas to be distributed daily

• Trained, coached and counselled directs or coordinates. Supervised and coordinated all related culinary activities

• Reported directly to the Ex Chef Prepare and order all items on Daily Market List for the Restaurant

• Maintained food quality and ensured guest satisfaction

• Worked closely with the Executive Chef and the Executive Sous Chef in menu development and presentation.

• Worked closely with Executive Chef to standardize recipes

• Was responsible along with Executive Chef/Executive Sous in maintaining overall food and labor cost within budgetary guidelines

• Maintained standards of hygiene throughout the kitchen

• Actively involved in staff recruiting and monitoring of their performance Fine Dining Career Experience

Chef De Cuisine PISCES SEA FOOD RESTAURANT

2005 June to May 2007

Star Restaurant, Dubai

French Fine Dining Cuisine

Best Sea Food Restaurant Dubai 2 Time (2006/ 2007 Time Out Award) Madinat Jumeirah (Arabian Resort Dubai

Responsibilities:

• Monitored and ensured that the company systems and standard operating procedures were met in all areas

• Oversaw all commissary production and event execution

• Assisted the corporate executive chef in many other areas

• Financial and administrative responsibilities as they pertain to direct reports

• Worked closely with corporates executive chef to assure standards were met in all other aspects of the commissary operation fulfilling all areas of executive chef’s responsibilities in absence.

• Worked closely with executive chef in promoting company’s culture, mission and philosophy

• Was accountable for meeting budgets for food, labor and direct operating expenses of the culinary department

• Developed and maintained party portioning reports to ensure proper portioning of food takes place at future events

Fine Dining Career Experience

SOUS CHEF AL MAHARA RESTAURANT

2004 May to 2005 June

Star Restaurant, Dubai

French Fine Dining Cuisine

Best Sea Food Restaurant Dubai 2 Time (2004/2005)

Burj Al Arab Jumeirha international

Responsibilities:

• Was responsible for all food storage, preparation, production, cooking and service to the fine dining restaurant.

• Ensured effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity

• Maintained a high level of food quality and production with the aim of exceeding our members and guests expectations.

• Assisted the Executive Head Chef in ensuring that the food operations are controlled in a manner which reaches the

• Designed cost of sales and in liaison with the Food and Beverage

• Reported the disciplinary matters to the Executive Head Chef and Food and Beverage Manager.

• Fostered good team spirit at all times.

• Undertook all other duties that commensurate with the post as and when directed by the Executive Head Chef

DEMY CHEF

Fine Dining Mediterranean

Oct, 2001 to July 2002

Hard Walls Restaurant

Restaurant Abu Dhabi

• Helped the chef de cuisine prepare appetizers plus meat and vegetables for entrees, as well as helped with proper presentation of the food. Also, participated in selecting and training new kitchen staff. Ensured that health and safety standards were enforced and followed in the kitchen. Lastly, took care that each customer was served the best.

COMMIS DE CUSINE

Nov, 2000 to Nov 2001

Fine Dining Restaurant

French & Italian

Abu Dhabi Grand Hotel (Rotana Group)

star Hotel

Responsibilities:

• Handled hot Range French & Italian Dinning, worked with sous chef and cooking excellence clotty food all day dining restaurant, controlling daily sujah yahrt 25 pax COMMIS DE CUSINE

Oct 1998 to Oct 2000

Fine Dinning Mediterranean Cuisine

Saudi Oberoi Hotel - Jeddah - K S A

Star Hotel

• Preparation and distribution of daily meals in accordance with the menu cycle, including breakfast buffet

• Jointly responsible for appropriate loading, storage and keeping of goods

• Co-responsible for daily cleaning and adhering to hygiene standards in accordance with HAC COMMIS DE CUISINE

April 1996 to April 1998

Continental Kitchen

Kandalama Hotel

Hotel in Asia

SRI LANKAN EXPERIENCE

COMMIS DE CUISINE

May 1992 to Des 1995

Hotel Taj Saundra - Colombo

Star Hotel in Asia

CAREER ROYAL EXPERIENCE

• Worked as a personal chef Sheikh Maktoum Bin Mohamed Bin Rashid Al-Maktoum (May 2007 to May 2008)

• 2005 Wedding ceremony of Shiakh Mansoor Al Nahyan Royal Wedding (3500pax)

• 2006 A Festival of Taste Jumeirah -World 3 Michelin- star Chef (Souk madinat)

• Jumeirah Pisces connoisseur 5 course gourmet dinner Menu with Michel Roux

• The Waterside inn

SPECIAL AWARDS:

Emirates salon Culinary - Dubai 2007 Best Chef of the year

• Five Course Gourmet Dinner Menu * Gold Medal

• Practical Cookery -Australian Beef * Silver Medal

• Practical Cookery - Fish & Sea Food *Silver Medal

• Silver Medal Emirates Salon Culinary 2006- 5 Course Gourmet Dinner Menu

• Silver Medal Emirates Salon Culinary 2005- 5 Course Gourmet Dinner Menu

• Silver Medal Emirates Salon Culinary 2004- 5 Course Gourmet Dinner Menu

• Bronze Medal Emirates Salon Culinary 2003 - 5 Course Gourmet Dinner Menu

• Bronze Medal Emirates Salon Culinary 2002 -4 Plate Different Set Menu OVERALL RESPONSIBILITIES HACCP SPECIAL SKILL

• Staff training for good leadership

• Purchasing and delivering

• Intermediate certificate in applied HACCP

(Intermediate HACCP course is an ideal qualification for managers and supervisors in most high-risk or large food businesses and is a specific requirement for hotels, chain restaurants, catering, food manufacturers)

• Assistance in hazard-analysis programs

• Monitoring of food hygiene standards

• Assistance in training, especially in on-the-job training

• Effective supervision of food handlers on HACCP issues

• Carrying out HACCP audits

• Encouraging good standards of HACCP

• Formulating and writing HACCP policies and instructions SPECIAL SKILLS

• Microsoft Word, Excel Point, Internet, Outlook

• Completed Food Hygiene program in Abu Dhabi-1 Place

• Chartered institute environmental health food hygiene 2010

• Abu Dhabi Health safety food hygiene certificate 2012

• Jumeirah international hotel tasks trainer

• Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with independent, restaurants. Amir Ali Lakhani

Group ex Chef

Emirates leaser group Hospitality Group

DubaiTel00971 505453849

Rizwan Ibrahim

Ex Sous Chef

Intracontinental Riyadh (Conference Palace)

KSA 009***********

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