Head Chef Kitchen Staff

Curriculum Vitae

Seeking assignments Chef with in an esteemed organization.

A highly experienced Executive Chef who has more than 20 years of hands-on experience in Culinary with and the ability to lead diverse teams of professionals to new levels of success in a variety of highly competitive industries, cutting-edge markets, and fast- paced environments. With Strong technical and business qualifications with an impressive track record in strategic planning, business unit development, project and product management. Experience in implementation of marketing/sales promotion plans for business generation. Proficient at analyzing market trends to provide critical inputs and customer need assessment skills. An innate flair for accepting challenges with entrepreneurship abilities in direct selling, managing & leading sales functions and achieving desired targets.

Education Qualification

•Bachelor’s – in Marketing, PIMSET Karachi

•Diploma in FOOD AND BEVERAGE MANAGEMENT (PITHM) KARACHI PAKISTAN

•Basic French Pastry Course (FRENCH INSTITUTE LENOTRE)

•Person in charge certification PIC Advance 2september 2024

Accomplishments:

•GOLD MEDAL live cooking competition Certificate Issued by (HORECA SAUDI) 2015

• BRONZE MEDAL THREE PLATED DESSERT Certificate Issued by (HORECA SAUDI) 2015

•Certificate of HACCP awareness program (Certificate Issued by APEX FOOD Dubai)

•Basic Food Hygiene Training Course

•Highfields Level 1 International Award in FIRE SAFTY (Certificate Issued by HIGHFIELD)

•Highfields Level 2 International Award in BASIC LIFE SUPPORT

Personal Strengths

CAREER HISTORY:

Head Chef : January 2025

Horizon Group Dubai,

I am working as ahead chef in multiple restaurant of Horizon group as a Asian cuisine ( chines, Korean and Japanese ) also multiple cuisine like Italian, French, Indian,continental.• Menu planning as per the market requirement. Preparation, presentation and standardization of recipes.Training and developing staff.Quality control.Creating and executing promotional activities.Cost control.Assist in inventory control.To conduct market survey to check availability and cost of ingredients.Keeping in touch with the latest trends in the food industry.Conduct Briefings and meetings for staff.To coordinate and cooperate mainly with F&B Service, Room Service.Ensured galley sanitation maintaining the highest of culinary.

ASST EXECUTIVE CHEF: (16 August 22 Till Now)

CENTRAL KITCHEN

AKS Al Reyadah Hospitality, Dubai, UAE.

PROFILE:

Outlets, Chicken man, Zushi, Rang, Over! Cfood, Doukies, Chopstick, Abu wahdia, Ricksha, Triple c,

•Handling WAREHOUSE Central Kitchen, which has 10 brands and 27 outlets all over the UAE

•Develop new menu options based on seasonal changes and customer demand.

•Assist with the preparation and planning of meal designs.

•Ensure that kitchen activities operate in a timely manner.

•Resolve customer problems and concerns personally.

•Monitor and record inventory, and if necessary, order new supplies.

•Assemble suppliers/brands/products/prices list of each menu item

•To establish recipe costing of each finished product

•Set par level for each produces at each outlet

•Comply with managers and suppliers to maintain production parameters

•Establish stock par level for outlets and stores

•Organize delivery schedules with the coordination of restaurant managers

•Assist management in proper equipment / small ware selection

•Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

•Recruit and train new kitchen employees to meet restaurant and kitchen standards.

•Adhere to the company’s environmental, health, and safety procedures and policies.

•Recruit and train new kitchen employees to meet restaurant and kitchen standards.

•Communicate production needs with the manager

CULINARY INSTRUCTOR HEAD CHEF

MASTER CLASS & SSAT INSTITUTE

Pakistan (2019-2022)

PROFILE:

A Chef Instructor is responsible for teaching students the fundamentals of cooking, baking, and food preparation techniques. They are able to provide guidance and support to students while developing their culinary skills and knowledge. Chef Instructors must also be knowledgeable of food safety and sanitation regulations.

Specialized Culinary Instruction: Teaching specific culinary techniques effectively.

Instructional Material Development: Creating relevant instructional materials and recipes.

Student Supervision and Mentoring: Mentoring students in practical skills.

Kitchen Section Management: Managing a specific section of the kitchen efficiently.

Student Assessment and Feedback: Providing timely and constructive feedback to students.

Curriculum Collaboration: Participating in curriculum development and review.

Interdepartmental Collaboration: Collaborating with other chef instructors for a comprehensive culinary education.

Academy Event Contribution: Engaging in and contributing to academy culinary events.

CORAL AL HAMRAH – RIYADH- KSA:

Executive Sous Chef – (2017 – 2018)

PROFILE:

•Enabling and adherence of the principles & work practices detailed under HACCP system in the Department, Food Safety, Hygiene and Cleanliness, Health, Storage etc.

•Training and developing staff.

•To coordinate and cooperate mainly with F&B Service, Room Service, Purchase and Stores department.

RADISSON BLUE HOTEL – RIYADH- KSA:

Executive Sous Chef - (2015 – 2017)

PROFILE:

•Handling Main Kitchen and Italian Restaurant.

•Menu planning as per the market requirement.

•Preparation, presentation and standardization of recipes.

•Training and developing staff.

•Quality control.

•Creating and executing promotional activities.

•Cost control.

•Assist in inventory control.

•To conduct market survey to check availability and cost of ingredients.

•Keeping in touch with the latest trends in the food industry.

•Conduct Briefings and meetings for staff.

•To coordinate and cooperate mainly with F&B Service, Room Service.

•Ensured galley sanitation maintaining the highest of culinary.

•Accountable for handling guests and international clients, increased guest satisfaction. Evaluated the feedback for further changes improvisations.

•Food hygiene & safe food, portion & presentation.

MARRIOTT HOTEL – KARACHI – PAKISTAN:

Assistant Pastry Chef - (2014- 2015)

PROFILE:

•Prepare outlet menus, coffee shop menu & banquette menu.

•Check the buffet coffee shop (breakfast, lunch & Dinner) Presentation for the all-day dining Restaurant.

•Planning Theme night, monthly food promotion menu.

•Prepare daily market list, check store Requisition, its authorization, Keep Eye on the budget cost & request accordingly to keep within 28 to 29%.

•Check the quality of deliver items as per HACCP standard.

•Handling a team of 16 staffs.

•Monitor inventory and ensure the availability of necessary ingredients.

•Ensured galley sanitation maintaining the highest of culinary

•Ensure consistency in presentation, taste, and quality of all pastries and baked goods.

• Manage inventory of pastry-related ingredients and coordinate with suppliers for fresh ingredients.

CITY MAX HOTEL – DUBAI – UAE:

Pastry Chef - (2012- 2014)

PROFILE:

•To constantly be physically involved in all phases of the daily operation requirements.

•To constantly check the quality of materials used for decorations.

•Responsible for the correct timing of service and to ensure that ice carving or any other decorations are always of the highest standards and on time.

•To check related stores and refrigerators and be responsible for the proper storing and recycling.

•Insures smooth and effective communication among the kitchens and with other departments.

•To check all food related set-ups for restaurant and banquet functions and decoration must be done as per given theme and required standards

•Check the buffet coffee shop (breakfast, lunch & Dinner) Presentation for the all-day dining Restaurant.

•Planning Theme night, monthly food promotion menu.

CITY SEASONS HOTEL – DUBAI – UAE:

Pastry Chef - (2009- 2012)

ZAMZAM ACCOR – MAKKAH- KSA:

Chef De Partie - (2008- 2009)

SHERATON DIERA HOTEL – DUBAI – UAE:

Demi Chef De Partie - (2002- 2007)

AVARI TOWERS – KARACI – PAKISTAN:

Internship – (1999 – 2001)

LANGUAGES KNOWN

•English & Urdu and basic Arabic

I hear by agree that the above mentioned details are best to my knowledge and are true. If given the opportunity to work at your esteemed organization shall work to the best of my abilities and will enable growth of the company along with mine.

Syed Farrukh Saeed

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