Alim Shaikh
Minor Hotels
2
Languages
3
years of professional experience
Dynamic Sous Chef with a proven track record at minor hotels and Jw Marriott , excelling in team leadership and food safety. Enhanced kitchen productivity through optimized workflows and effective inventory management, significantly reducing waste. Recognized for consistently delivering exceptional food presentation and quality, contributing to outstanding catering event success.
Work History
Sous Chef
1 Year 10 Months- Supervised kitchen station workflows, ensuring consistent food preparation and timely service.
- Coordinated daily mise en place, streamlining production for banquet and à la carte operations.
- Monitored food quality, presentation, and portion control to maintain brand standards.
- Enforced HACCP, sanitation, and food safety procedures across kitchen operations.
Sous Chef
1 Year 1 Month- Assisted in menu planning, recipe execution, and seasonal product rotation.
- Trained kitchen staff on preparation methods, station organization, and hygiene practices.
- Managed inventory usage, reducing waste through accurate forecasting and stock rotation.
- Supported executive chef with scheduling, ordering, and workflow improvements.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
1 Year 1 Month- Supervised kitchen sections to maintain consistent prep, plating, and service standards
- Coordinated daily mise en place and production schedules for smooth service flow
- Trained junior cooks on food safety, station procedures, and recipe execution
- Monitored inventory levels and rotated stock to reduce waste and preserve freshness
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Education
High School Diploma
Skills
Team leadership
Kitchen leadership
Food safety
Inventory management
Safe food handling
Food presentation
Menu planning
Food preparation
Kitchen organization
Cooking techniques
Additional Information
ADDITIONAL INFORMATION
- Over 11 years of experience in luxury hospitality, five-star hotels, and fine-dining kitchens.
- Strong expertise in multi-cuisine operations, menu development, and food presentation.
- Experienced in kitchen team leadership, staff training, and daily operational management.
- Knowledge of food cost control, inventory management, portion control, and wastage reduction.
- Proficient in HACCP standards, food safety, hygiene, and kitchen sanitation.
- Skilled in buffet operations, à la carte service, banquets, and high-volume food production.
- Experienced in coordinating with purchasing, stewarding, and front-of-house teams.
- Strong commitment to quality, consistency, guest satisfaction, and continuous improvement.
- Career objective: Progress toward a Chef de Cuisine position, contributing to culinary innovation, operational excellence, and team developments
Languages
English
C1
Advanced
Hindi
C2
Bilingual or Proficient
Timeline
Sous Chef
Minor Hotels
12.2024 - CurrentRead More
Sous Chef
JW’s Marriott
10.2023 - 11.2024Read More
Sous Chef
Grand Hyatt
10.2023 - 11.2024Read More
Central Institute of Hotel Management
High School Diploma
Read More