Mohammad Azeem
CHEF
Dubai,DUBAI
Summary
Accomplished Executive Chef with extensive expertise in leading culinary teams across multiple branches of Mara Restaurants and Group in UAE. Exhibits exceptional culinary creativity, recipe development, and food safety management, ensuring adherence to high-quality standards and customer satisfaction. Demonstrates proven success in vendor negotiation, cost analysis, and budgeting to optimize operations while upholding quality assurance.
Overview
18
18
years of professional experience
Work History
Executive Chef
Mara Restaurants and Group
11.2019 - Current
- As a Kitchen incharge of all Mara Branches in UAE first responsibility is to maintain the food quality.
- A Main Leader of all the restaurants opening team.
- Handling all the purchasing and dealing with vendor to ensure for the high quality and low cost.
- R & D on new menus for new outlets, promotion, TDH menu, and Healthy menu.
- Monthly basis report for inventory, total purchasing and proper food costing of all the branches.
- Taking training classes of kitchen related topics.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
- Mara restaurants is international fusion cuisine Leading Brand Restaurants. It has sevanteen branches in U.A.E. Serve breakfast, lunch and dinner. It have three brands under Mara. Mara Lounge and restaurant, Break by Mara, Solenn, Link by Mara.
Chef de Partie
Holiday Inn International Airport New Delhi
New Delhi
01.2016 - 08.2019
- Preparation the food with my colleagues and manage the pickup counter.
- Ordering of all perishable and dry store items by material control software.
- Make new menus for promotion, Sunday brunch, TDH menu, and special events.
- Manage the duty roaster week by week.
- Taking training classes of kitchen related topics.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
- Hotel holiday inn is a 5 star business hotel with 265 rooms. It is a group of IHG Hotels. The hotel has a lovely coffee shop (VIVA), Signature Italian Restaurant BELLA ITALIA and Hanger Bar. The hotel also has a Spa, swimming pool, Saloon & Gym which attracts the People.
Chef de Partie
Park Plaza Zirakpur Chandigarh
Zirakpur, Chandigarh
02.2014 - 01.2016
- Preparation the food with my colleagues and manage the pickup counter.
- In charge of coffee shop kitchen, mainly focus on breakfast, lunch and banquet events.
- Maintain buffet standards and take feedback from the guests.
- Ordering of all perishable and dry store items by IDS software.
- Make new menus for promotional, Sunday brunch, buffet breakfast, lunch and dinner buffet, TDH menu, and special events.
- Manage the duty roaster week by week.
- Taking training classes of kitchen related topics.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
Commis 1st
Optus Sarovar Premiere Gurgaon
Gurgaon
05.2012 - 12.2013
- Preparation the food of A` la carte, buffet and banquet events with my colleagues.
- Maintain buffet standards and take feedback from the guests.
- Ordering of all perishable and dry store items and receiving perishable items.
- Make new menus for buffet, Sunday brunch, TDH menu, and special events.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
Commis 1st
Hotel Grand Westend New Delhi
New Delhi
03.2011 - 02.2012
- Mise e plane and Preparation the food of A`la carte, buffet and banquet events with my colleagues.
- Maintain buffet standards and take feedback from the guests.
- Responsibility of live pasta stations with live cooking.
- Ordering of all perishable and dry store items and receiving perishable items.
- Make new menus for buffet and special events.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
Prep Cook
TGI Fridays Gurgaon by Carlson group
Gurgaon
01.2010 - 10.2011
- Mise e plane and Preparation the food of A`la carte and gathering parties with my colleagues.
- Ordering of all perishable and dry store items.
- Make new menus for buffet, TDH menu, and worked with RND team.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
Commis 3rd
Hotel Comfort Inn Lucknow By choice Hotels
Lucknow
11.2008 - 01.2010
- Mise e plane and Preparation the food of A‘la carte, buffet and banquet events with my colleagues.
- Maintain buffet standards and take feedback from the guests.
- Responsibility of live pasta stations with live cooking.
- Ordering of all perishable and dry store items and receiving perishable items.
- Make new menus for buffet and special events.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
Industrial Trainee
Hotel Comfort Inn Lucknow By choice Hotels
Lucknow
05.2008 - 11.2008
- Mise e plane the food of A`la carte, buffet and banquet events with my seniors.
- Take training about the kitchen cleaning and hygiene standards from my senior chefs.
- Learning of kitchen standards, recipes and basic knowledge of Indian cuisine.
- Maintain all the FSMS policies, FIFO system, monitoring the shelf-life of the product and Allergens control.
Education
Diploma of Higher Education - FOOD PRODUCTION
2008
Bachelor in Arts - SOCIALA AND LANGUAGE
01.2011
- [Degree] Graduate
Higher Secondary 12th -
01.2007
Matriculation 10th -
01.2005
Skills
- Culinary creativity and innovation
- Recipe development and modification
- Food safety management and HACCP certification
- Vendor negotiation and relationship management
- Team leadership and staff training
- Cost analysis and budgeting
- Quality assurance and control
- Time management and organization
- Customer satisfaction and service
- Event planning and coordination
- Food preparation techniques and skills
- Food inventories management
Languages Known
Hindi
English
Urdu
Hobbies and Interests
- Biking
- Touring
Personal Information
Passport Number: R2167488
Timeline
Executive Chef - Mara Restaurants and Group
11.2019 - Current
Chef de Partie - Holiday Inn International Airport New Delhi
01.2016 - 08.2019
Chef de Partie - Park Plaza Zirakpur Chandigarh
02.2014 - 01.2016
Commis 1st - Optus Sarovar Premiere Gurgaon
05.2012 - 12.2013
Commis 1st - Hotel Grand Westend New Delhi
03.2011 - 02.2012
Prep Cook - TGI Fridays Gurgaon by Carlson group
01.2010 - 10.2011
Commis 3rd - Hotel Comfort Inn Lucknow By choice Hotels
11.2008 - 01.2010
Industrial Trainee - Hotel Comfort Inn Lucknow By choice Hotels
05.2008 - 11.2008
NATIONAL COUNCIL PUSA - Diploma of Higher Education, FOOD PRODUCTION
Rohilkhand University Bareilly - Bachelor in Arts, SOCIALA AND LANGUAGE
U.P Board - Higher Secondary 12th,
U.P Board - Matriculation 10th,