Chef Abdul Rehman Qureshi

Seeking a Corporate chef/Culinary Director/Executive chef  position, which will utilize my extensive experience as an Executive Chef and kitchen management professional with sound budget, menu, Kitchen design planning and organization skills, I bring over 29+ years of knowledge and professionalism in the culinary industry to your organization.

RAMEE GROUP OF  HOTELS, BAHRAIN ☆☆☆☆☆

Position                              Executive Chef                                                                        Reports to       General Manager 

Key Job                       (In charge of kitchen operation)                                             Date                March 2022 to till Date

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As an Executive Chef Responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and include key responsibilities such as:

Responsible oversee the kitchen and stewarding operations of the hotel
Responsible To be entrepreneurial and to think beyond the boundaries is expected
Responsible for the execution of the hotel’s Strategic Plan as it relates to all culinary areas
To take the time to get to know the hotel guests, and to be committed to service excellence
Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines
To be in charge of planning, organizing, coordinating, staffing, directing, controlling cost and evaluating all culinary operations
Maintaining excellent presentation standards and cost control for all food and beverage hubs
Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived
Supervising and coordinate all menu planning, pricing, food presentation, sanitation, food promoting and employee engagement
Developing unique and cuisine-appropriate menus
Monitoring inventory and purchasing supplies and food from approved vendors
Hiring, training and supervising kitchen staff
Assisting and directing kitchen staff in meal preparation, creation, plating and deliver Identifying and introducing new culinary techniques
Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage

EDUCATIONAL BACKGROUND

MAA School of Hotel Management Chennai –Tamil Naidu: Dual Diploma Hotel Management.2013-2015

SIMS-The Hospitality and Hotel Management Institute NEW DELHI INDIA

3 -YEAR DIPLOMA HOTEL MANAGEMENT-2008-2011

R S S INTER College , Ghaziabad , India: 12th High secondary school (Study Private)-May 1992 

Jawhar INTER  College , Ghaziabad , India: 10th High secondary school (Study Private)-May 1990

PROFESSIONAL QUALIFICATIONS

Ashok Hotel Chanakyapuri New Delhi, India: Apprentice ship (General Cooking)-1990-1993