Executive Chef Customer Service
Resume:
Apply for executive chef JAVED KHAN
PERSONAL
Nationality: Indian
Date of Birth: 16th Feb 1985
Marital Status: Married
Language Skills: English & Hindi
Current location: Delhi, India
Contact No:
Email id:
*********.****.*******@*****.***
EXPERIENCE
Worked with Bone chaffy Restaurant As a Head Chef From 2020 July to till date in gurgaon india
Responsibilities:
Reporting to the GM.
Leading Kitchen Staff, House Keeping, U.T Staff.
Mailling Requirment of the Kitchen Summary And VendorSupplier.
Management Kitchen Staff, Food Cost.
Food Hygien,Food Quality.
Worked With Zaikaki Restaurant Saudi Arabia Makkah As a Executive Chef From 2018 April To 2020 April Saudi Arabia.
Responsibilities:
Operation In-charge for the Zaikaki Restaurant Saudi Arabia Makkah and Also Incharge of Parties.
Menu Planing,Food Costing,Management Staff,Cost Control,Food Quality. SAMRAT HEAVEN HOTEL MEERUT.
From 20 March 2017
To 2018 Feb .
Executive Chef.
Responsibilities:
Operation In-charge for the West region of India for Samrat Heaven Hotel 4 Banquets and 1 Restaurant & 35 Rooms Leads a team of 27 chefs ( D.c.d.p chef, C.D.P & Commis) & 35 Service staff ( R.M, ARM, F&B Captains, Waiters )
Instill vision to achieve company goals and surpass production expectations while maintaining quality,safety and customer service integrity through total quality management. Experienced in operations restructuring to address business growth, reduce cost and improve services
Successful in creating and implementing strategic plans,setting and administering budgets, and developing improved processes to meet short and long term objectives.
Interview all potential employees, schedules staffs, evaluates performance and makes recommendations for promotions. Able to establish a team spirited environment through positive and proactive leadership style.
Coordinate with Restaurant Manager of all respective oulets for the Targets, sales, Also Ensuring there is a proper standard operating system followed or not along with quality and standard service.
Coordinate with Outlet chefs of respective restuarants for designing and implementing new menu’s, Food Festivals, Ensuring same Quality of food at each outlets with a proper Recipe Specs.
Identify areas of improvement and work on it with the deadlines
Conducting surprise audits for ensuring adherence of food quality standards
Coordinate and organize departmental meetings regularly, so as to ensure a proper flow of the communication within the department.
Trained staff in effective section management, resulting in increased sales.
Motivate staff with weekly sales incentives and rewards.
Increased customer satisfaction through targeted customer surveys.
Ensuring replying all online reviews positive or negetive made on social sites (Zomato, burrp!, facebook, Foursquare, tweeter & Mouthshut) & also to get in touch with the guest to improve if any lack of service or quality of food spoil the theme or to get more business from the positive guest.
Ensure excellent patron experiences by providing superior quality of food. Lite Bite Foods Pvt LTD
November 2015 to
Feb.2017.
Executive Chef, Punjab Grill restaurants Gurgaon.
Fine dine restaurants with 10 outlets in India and 1 in Singapore http://www.lbf.co.in/
http://www.punjabgrill.in/
Responsibilities:
Operation In-charge for the West region of India for Brand Punjab Grill who Leads a team of 18chefs( D.c.d.p chef, C.D.P & Commis) & 25 Service staff ( R.M, ARM, F&B Exec., Captains, Waiters )
Instill vision to achieve company goals and surpass production expectations while maintaining quality,safety and customer service integrity through total quality management. Experienced in operations restructuring to address business growth, reduce cost and improve services
Successful in creating and implementing strategic plans,setting and administering budgets, and developing improved processes to meet short and long term objectives.
Interview all potential employees, schedules staffs, evaluates performance and makes recommendations for promotions. Able to establish a team spirited environment through positive and proactive leadership style.
Coordinate with Restaurant Manager of all respective oulets for the Targets, sales, Also Ensuring there is a proper standard operating system followed or not along with quality and standard service.
Coordinate with Outlet chefs of respective restuarants for designing and implementing new menu’s, Food Festivals, Ensuring same Quality of food at each outlets with a proper Recipe Specs.
Identify areas of improvement and work on it with the deadlines
Conducting surprise audits for ensuring adherence of food quality standards
Coordinate and organize departmental meetings regularly, so as to ensure a proper flow of the communication within the department.
Trained staff in effective section management, resulting in increased sales.
Motivate staff with weekly sales incentives and rewards.
Increased customer satisfaction through targeted customer surveys.
Ensuring replying all online reviews positive or negetive made on social sites (Zomato, burrp!, facebook, Foursquare, tweeter & Mouthshut) & also to get in touch with the guest to improve if any lack of service or quality of food spoil the theme or to get more business from the positive guest.
Ensure excellent patron experiences by providing superior quality of food. Torned Food Multi Cuisine Restaurant in Gurgaon
2014 Aug.To 2015
October
Executive Chef
Responsibilities:
Operation In-charge for the Torned Food Restaurant Gurgaon and Also Incharge of Parties.
Menu Planing,Food Costing,Management Staff,Cost Control,Food Quality.
Manages Catering services in Delhi And Out of Delhi. Zaika Restaurant Multi Cuisine Oman Muscat (Ruby) 2013 April to 2014 Jun Executive Chef
Responsibilities:
Reporting to the (M.D)
Leading a team of 25 chefs and 21 F&B Staff.
In charge of Zaika Restaurant, serving contemparary Multi cuisine with a capacity up to 180 guests and Two Banquets capacity 700 Guests.
Take care of functions in the Restaurant banquets.
Responsible for menu design, to implement, train the staff, achieve financial target.
Experince in Catering Services with the strength of 1000 to 2500 Persons. Le Meridian Hotel Thailand Phuket 12.02.2012
Chef The Cuisine
Food Festival
India, Delhi (Ashok Nagar)
Indian Master Association
Mercurries Restaurant india Delhi Rajori Garden
Dec.2009 to 2013
march
Executive Chef Multi Cuisine Restaurant
Responsibilities:
Responsibility of Handling of Catering Indoor And Outdoor for 1000 To 2000 Persons.
Reporting to the (M.D)
Handling of all Outlets Two Banquets.
Two Restaurant One Loung Bar & One Family Restaurant. And O.D.C
Menu Planing,Management Staff, Marketing.
sale improve.food Qualty,Food Cost.
Bukhara Restaurant South Africa Cape Town (Multi Cuisine
)
Head Chef
DEC 2007 TONov
2009
Responsibilities:
Reporting to the Senior Executive Chef
Leading Kitchen Staff, House Keeping, U.T Staff.
Mailling Requirment of the Kitchen Summary And VendorSupplier.
Management Kitchen Staff, Food Cost.
Food Hygien,Food Quality.
Sarovar Park Plaza Group The Highdesign Hotel Senior C.D.P Pondicherry.
Jul 2004 to May 2005
Responsibilities:
Handling of All Department
Placing the Requirement of kitchen Grossry
Preparing Staff Duty Roster
Ohris CUISINE COURT GUFFA RESTAURANT HYDERABAD.
HEAD CHEF
March 2000 to jan.2002
Responsibilities:
Handling of Kitchen Department
Reporting to GM
Le duplex 3* Hotel Pondicherry India
Commi-III
Jun.1999 to 2000 Dec.
Responsibilities:
Handling of Indian Curry Department
Reporting to Commi-I
EDUCATION
Specialization in Food Production
Diploma Hotel Management
1 Year Diploma Poosha, India
Courses & certificates
Intermediate Food Hygiene
Train the Trainer
Supervisory Skills
SKILLS
Culinary : Fine Dining, All day Dining, Banquets and Contemporary Indian Food & Beverage : 1* Michelin Experience
: Ms Excel, Ms Word, Ms Power point, Internet, Micros POS, FBM and Market boomer food ordering systems
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