Sajid Shaikh

• A Passionate, Creative and highly motivated food service professional with over 12 years’ experience and currently Sous chef in F & B Production, Hospitality Industry, Public Relations and customer service-satisfaction seeking higher challenges, broaden my culinary knowledge also and learn more cuisines in a world class hotel. 
• An exceptional record of service and experience in an active culinary schedule in a large operation that encompasses restaurant management, menu planning, food promotions, receiving and preparing culinary products, event planning/catering and inventory purchasing/control.
• Self-motivated and quality-driven individual with a strong commitment to safe and efficient kitchen operations and exceptional cuisine, demonstrated passion for managing food preparation and motivating culinary team to deliver truly spectacular results.
• Ability to interact and build relations with a diverse and international clientele and customers; comprehensive experience in adhering to international standard service procedures. 

Intercontinental Hotels                                                                                                                                                                 

Sous Chef

Cuisine: Multi Cuisine 

Kitchen management and reporting; of all restaurants as specified by senior management

Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.

Ensure each dish that goes out of the department kitchen is of highest standard and quality.

Create, innovate and introduce new menus.

Standardize recipes and initiate and sustain research in the F&B industry.

Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets

Develop all necessary manuals in liaison with the operations team

Be responsible for vendor development, equipment sourcing and raw materials finalization.

Augment production capacity when required and maintain quality controls consistently.

Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list

Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen's operations.

Prioritize F&B controls, ensure top quality and hygiene both for products and equipment’s and maintain food cost at a minimum.

Train and develop F&B production staff.

Should monitor closely and continuously the activities of all chefs and ensure smooth running of the entire kitchen.

Should be able to motivate and lead the team from the fore-front.

Take up any related responsibilities handed over to you; by the management

The St Regis (Lower Parel)                                                                                                                           

Jr. Sous Chef                                                                                                                                       

Cuisine: Multi Cuisine

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

Assisting Executive Chef with all kitchen operations and preparations.

Assists in determining how food should be presented and creates decorative food displays.

Maintains purchasing, receiving and food storage standards.

Ensures compliance with food handling and sanitation standards.

Performs all duties of kitchen managers and employees as necessary.

Leading Kitchen Operations supervises and coordinates activities of cooks and workers engaged in food preparation.

Encourages and builds mutual trust, respect, and cooperation among team members.

Ensuring Exceptional Customer Service provides services that are above and beyond for customer satisfaction and retention.

Interacts with guests to obtain feedback on product quality and service levels.

Handles guest problems and complaints.

Maintaining Culinary Goals in order to achieves and exceeds goals including performance goals, budget goals, team goals, etc.

Develops specific goals and plans to prioritize, organize, and accomplish your work.

Additional Responsibilities of provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Attends and participates in all pertinent meetings.

ITC Grand Central (Parel)                                                                                                      

Kitchen Executive 

Cuisine: Multi Cuisine

Ensure that all food and products are consistently prepared and served according to the hotel recipes, portioning, cooking and serving standards. 

Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures. 

Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. 

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the hotel preventative maintenance programs. 

Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner

Oversee and ensure that hotel policies on employee performance appraisals are followed and completed on a timely basis. 

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met

Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. 

Provide safety training in first aid, lifting and carrying objects and handling hazardous materials. 

Attends all scheduled employee meetings and brings suggestions for improvement.

MIRAHA HOSPITALITY BAY ROUTE OUTLET (PRE OPENING)

Sous Chef 

Cuisine: Lebanese and Italian

Interacts with guests to obtain feedback on product quality and service levels.

To be aware of all financial budgets and goals

Ensure that all recipes and product yields are accurately costed and reviewed regularly. 

Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

Ensure that all culinary operations manuals are prepared and updated.

Ensure that the Department’s overall operational budgets are strictly adhered too.

Ensure that meetings are well planned and results-orientated.

Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

Ensure that weekly work schedules and annual leave planners are administered and filed correctly. 

To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.

THE FRENCH OLIVE (QATAR)                                                          

Sous Chef 

Cuisine: Italian 

Estimating the necessary time needed for each dish, as well as the time spent by each staff member when preparing different meal. Kitchen needs to be perfectly organized so that every minute is used wisely. Delays or wasted time affects the kitchen’s performances. 

In charge with establishing the ingredient list, the menu, properly manage the available finances and resources.

Constant communication with the head chef and executive chef (the higher authorities), as well as with the kitchen staff, ingredient providers, technical staff which maintains the cooking machineries in order and even with the clients

Understanding what people say, asking questions for an insight into the problem and gathering information for a solution.

Training of the subordinate chefs and auxiliary kitchen staff conveys the information clearly and in an accessible manner.

Each month, an evaluation is made to observe the progress made by the staff.

Good computer skills to keep in touch with the providers via internet or may need to introduce information on the computer.

Restaurant kitchens have specific machineries which make cooking easy make sure they are all in good condition and cannot hurt the staff if used properly. When machinery is broken, needs to call for professionals to fix it.

 ROSSOVIVO ARTISAN PIZZERIA, Dubai                                                                              

Chef-In-Charge   

Chef-In-Charge for the pre-opening team (Emirates Terminal 3, Dubai airport)

Cuisine: Italian

Design and execute menus showcasing uniqueness of flavors and innovative methods.

Review inventory and exercise control over food costs, and track storage of imported food items.

Provide training to Food & Beverage teams and administer overall kitchen operations.

Maintaining a safe and hygienic kitchen environment.

Conduct daily shift briefings to kitchen colleagues.

Promote a Fun/ Professional and Disciplined work environment.

Support/Coach/Lead & Motivate kitchen colleagues.

Actively share ideas, opinions & suggestions in daily shift briefings.

Ensure storeroom requisitions are accurate to minimize repeat visits.

Ensure all kitchen colleagues are aware of standards & expectations.

Promote Health and Safety at all times.

Ensure proper hygiene as per Municipality.

Ensure all grooming, spot check and temperature control sheets are filled as required.

Maintain cleanliness and proper rotation of product in all chillers.

Minimize wastage/ spoilage.

Maintain consistent on the job training sessions for culinary colleagues.

Strives to maintain & improve all food preparations & presentations.

Participate in monthly committee meetings to address colleague issues.

Performs any other reasonable duties as required by the management.

 FATTOUSH FRESH GRILLED AND HEALTHY                                                                  

Entrepreneur

Cuisine: Lebanese, Indian.

Drafting & Polishing Restaurant Menu, Up-selling Items.

Trained kitchen staff on proper usage of food and beverage equipment and products.

Scheduled and managed staff to handle busy guest hours.

Food Cost, coordinated with vendors and suppliers for procurement of ingredients.

Ordering as per stock required and managing food purchasing and storage to avoid wastage

PREMIER INN HEATHROW HOTEL ****, London                                                                                                                                                                                               

Chef de Partie 

Cuisine: British, Continental.

Prepare soups, fish, meats, vegetables, and other foods.

Ensure that all stations are set appropriately.

Process and store food item.

Make sure that all kitchen staff is aware of standards and protocols.

Ensure kitchen and work area’s cleanliness.             

Maintain and ensure the quality of prepared and raw items.

Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
Ensures that dishes are well presented, of a high standard and at the right temperature.
Delivers dishes in good time to suit guests' wishes.
Depending on the hotel, may be asked to receive deliveries, check and store merchandise support team to reach common goals.

RUSSELL HOTEL ****, London                                                                          

Chef de Partie

Cuisine:  Continental, British, French

Supervise and coordinate activities of cooks and workers.

Determine how food should be presented, and create decorative food displays. 

Ensure proper portion, arrangement, and food garnish to be served. 

Monitor the quantity of food that is prepared.

 Inform F&B service staff of items and number of available menu specials.

 Prepare special meals or substitute items. 

Assist cooks and kitchen staff with various tasks. 

Provide cooks with needed items. 

Monitor stock of kitchen supplies and food. 

Maintain kitchen logs for food safety program and food products. 

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

Novotel Heathrow Hotel ****, London                                                                                     

Demi-Chef De Partie 

Cuisine: British, Indian, Thai

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Prepare cold foods.

Operate ovens, stoves, grills, microwaves, and fryers.

Test foods to determine if they have been cooked sufficiently.

Monitor food quality while preparing food.

Set-up and break down work station.

Serve food in proper portions onto proper receptacles.

Wash and disinfect kitchen area, tables, tools, knives, and equipment.

Check and ensure the correctness of the temperature of appliances and food.

Follow all company and safety and security policies and procedures; report maintenance needs

BOMBAY PALACE RESTAURANT, London                                                                              

Cuisine: Authentic Indian.

Ensure required mis-en-place is complete prior to the outlets opening hours. 
Food service and presentation must adhere to all preset standards.

Ensure all orders are placed at the required time. 
Ensure all stocks are adequate for the needs of the business at times.

 LEELA KEMPINSKI*****, Mumbai, India                                                                              

Oversaw and managed day-to-day operations of the contemporary and modern kitchen

MBA in Hospitality Management from University of Sunderland, UK 2011

PG Diploma in Hospitality Management from St-Patricks International College, London 2009

Diploma in Hotel Management from Anjuman-I-Islam College of Hotel Management and Catering Technology, Mumbai2007