ABDUL RASHEED KM
ABU DHABI,UAE
Summary
Driven and creative, with solid foundation in culinary techniques and team leadership, ensuring smooth kitchen operations and high-quality meal preparation. Adept with menu planning and inventory management, combined with strong interpersonal skills. Ready to elevate dining experiences and drive culinary excellence in head chef role.
Overview
24
24
years of professional experience
1
1
year of post-secondary education
Work history
HEAD CHEF
FOOD AND SMILE RESTAURENT
, UAE
2022.01 - 2025.03
- Fostered a positive work environment, boosted team morale.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Trained junior staff for optimal performance and skill development.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Ensured high-quality dishes with meticulous attention to detail.
- Oversaw quality control measures, maintained consistency across all dishes served.
INDIAN CHEF
ORIANTEL ASTER HOTEL MUMBAI
MAHARASHTRA, INDIA
2018.06 - 2021.08
- Catered special dietary requests with customised meal preparations.
- Took responsibility of menu planning, providing varied options for patrons.
- Motivated kitchen teams to work productively and meet busy restaurant demands.
HEAD CHEF
HAITHAM RESTAURENT KUWAIT
AL DAJEEJ, KUWAIT
2014.06 - 2018.03
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
INDIAN CHEF
PADIPPURA RESTAURENT DUBAI
HOR AL ANZ, UAE
2013.01 - 2014.04
- Assisted in staff training sessions, enhancing overall team performance.
- Worked closely with management to control costs whilst maintaining quality.
HEAD CHEF
NBC RESTAURENT INDIA
KERALA, INDIA
2010.04 - 2012.12
- Established strong rapport with team members through effective communication skills.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Collaborated with suppliers for fresh and quality ingredients procurement.
DEMI CHEF DE PARTIE
THE PALM BEACH HOTEL AND SPA KUWAIT
SAFATH, KUWAIT
2003.03 - 2010.02
COMMI I
GOOD LUCK RESTAURENT MUMBAI
MAHARASHTRA, INDIA
2001.07 - 2002.12
TRAINEE CHEF
MALABAR RESIDENCY KERALA
KANNUR, INDIA
2000.11 - 2001.06
Education
DIPLOMA - HOTEL MANAGEMENT & CATERING TECHNOLOGY
INDIAN INSTITUTE OF MANAGEMENT STUDIES
ERNAKULAM 2000.01 - 2001.03
Skills
- Customer satisfaction focus
- Cost optimization strategies
- Food pairing expertise
- Use of kitchen equipment
- Purchasing and inventory
- Quality control implementation
- Menu costing
- Time management proficiency
- Equipment Maintenance
- Food preparation
- Leadership
- Quality Control
- Inventory control
- Inventory management
- Catering experience
- Seasonal menu planning
- Banquets and catering
- Cost reduction
- Kitchen hygiene
- Vendor relations
- Food health and safety
Languages
English
Advanced
Malayalam
Fluent
Hindi
Advanced
Arabic
Upper intermediate
Timeline
HEAD CHEF
FOOD AND SMILE RESTAURENT
2022.01 - 2025.03
INDIAN CHEF
ORIANTEL ASTER HOTEL MUMBAI
2018.06 - 2021.08
HEAD CHEF
HAITHAM RESTAURENT KUWAIT
2014.06 - 2018.03
INDIAN CHEF
PADIPPURA RESTAURENT DUBAI
2013.01 - 2014.04
HEAD CHEF
NBC RESTAURENT INDIA
2010.04 - 2012.12
DEMI CHEF DE PARTIE
THE PALM BEACH HOTEL AND SPA KUWAIT
2003.03 - 2010.02
COMMI I
GOOD LUCK RESTAURENT MUMBAI
2001.07 - 2002.12
TRAINEE CHEF
MALABAR RESIDENCY KERALA
2000.11 - 2001.06
DIPLOMA - HOTEL MANAGEMENT & CATERING TECHNOLOGY
INDIAN INSTITUTE OF MANAGEMENT STUDIES
2000.01 - 2001.03