Executive Chef Supply Chain
Resume:
Professional Summary
Work Experience
Naveed Elahi Kokab
Experienced and versatile chef with a strong culinary background and a track record of success in various kitchen leadership roles. Proven expertise in menu planning, team management, and delivering outstanding culinary experiences. Skilled in optimizing resources and maintaining high-quality standards. Exceptional creativity, adaptability, and a passion for culinary innovation, backed by excellent communication and leadership abilities.
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Dodha Jatti, P/O Olakh Bhaiky, Tehsil Noushra Wirkan, Gujranwala, Punjab, Pakistan Mess Incharge
Emirates Supply Chain
Oversee all aspects of kitchen operations for a large organization, ensuring efficient and quality food service. Develop and implement standardized recipes and menus, catering to diverse dietary needs. Manage inventory, budgets, and procurement processes to maintain cost-effective operations. 1/1/2015 to present
Executive Chef
Sharaf Logistic Pakistan Pvt, Ltd
Led a team of culinary professionals in planning and executing high-volume catering services. Created customized menus for corporate events and ensured exceptional food presentation. Implemented quality control measures to uphold the highest standards of taste, freshness, and hygiene. 04-01-2009 to 12-30-2014
Sr. Chef De party
Ramada Hotel Multan
Supervised food preparation, coordination, and execution for banquet events. Assisted in menu development and collaborated with the culinary team to create innovative dishes. Trained and mentored junior chefs, ensuring consistent quality and adherence to recipes. 01-12-2007 to 07-10-2008
Executive Sous Chef
Imperiel Hotel Sahiwal,
Assisted the executive chef in managing kitchen operations and overseeing food production. Developed and implemented new menu items, resulting in increased customer satisfaction. Maintained high standards of food quality, portion control, and kitchen cleanliness. 01-02-2007 to 23-11-2007
Chef
Executive Chef
Hong Kong Sahiwal
Led a team of chefs in preparing and presenting Chinese cuisine in a high-volume restaurant. Designed and executed creative menu items, enhancing the dining experience for patrons. Implemented efficient kitchen workflows, reducing food preparation time and optimizing productivity. 27-12-2006 to 15-01-2007
Jr. Sous Chef
Taj International Hotel Sialkot
Assisted in managing kitchen operations, including food preparation and quality control. Collaborated with the culinary team to create and refine menu offerings. Trained and supervised junior kitchen staff, ensuring adherence to standardized recipes and procedures 20-10-2005 to 07-10-2006
Volunteer Work
Contributed to local community events, providing catering services and supporting fundraisers. Volunteered at cooking workshops, sharing culinary skills with underprivileged individuals. Collaborated with charitable organizations to prepare and distribute meals to those in need. Supported food drives and participated in initiatives to reduce food waste and promote sustainability. Skills
Expertise in menu planning, culinary arts, and international cuisines. Strong leadership and team management abilities, fostering a positive work environment. Excellent organizational skills to manage multiple tasks and meet tight deadlines. Proficient in food safety regulations, sanitation practices, and kitchen management. Effective communication and interpersonal skills for successful collaboration with colleagues and stakeholders. Education
High School Certificate
BISE Multan
Assistant Chef
Holiday Inn Hotel Multan
Supported the kitchen team in food preparation and cooking activities. Assisted in maintaining inventory and ensuring a clean and organized work environment. Collaborated with chefs to create visually appealing and delicious dishes. 01-10-2004 to 07-10-2005
Kitchen Manager
Rouf Tower Hotel Sialkot, Punjab, Pakistan
Managed overall kitchen operations, including food production, staffing, and inventory control. Developed and implemented cost-effective menus, minimizing waste and maximizing profitability. Ensured compliance with health and safety regulations and maintained high standards of cleanliness. 15-01-2002 to 19-01-2004
Assistant Chinese Chef
China Town Sahiwal
Assisted in the preparation and cooking of Chinese cuisine, ensuring authenticity and quality. Collaborated with the chef in menu planning and recipe development. Maintained a clean and organized kitchen, adhering to food safety standards. 09-01-2001 to 19-01-2004
Traninee
China Town Okara
Assisting in food preparation: I actively participated in various food preparation tasks, including chopping vegetables, marinating meats, and preparing sauces. This hands-on experience allowed me to develop a strong foundation in culinary techniques.
05-01-1999 to 13-12-2000
Professional Credentials
Diploma of Management
Diploma of Computer Hardware and Software
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