Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Additional Information
Timeline
Generic
SAMI SHAIKH

SAMI SHAIKH

Chef De Cuisine/ Head Chef
Dubai

Summary

Dynamic and results-driven culinary professional with over 12 years of experience in high-end kitchen environments, dedicated to delivering exquisite dining experiences. Adept at leveraging innovative thinking and strong interpersonal skills to contribute to organizational growth while fostering personal and professional development. Proven ability to adapt and thrive in fast-paced settings, focusing on achieving strategic goals through effective collaboration and menu development. Recognized for building streamlined, cohesive teams and fostering a positive team culture, with a strong commitment to driving success and creating impactful solutions.

Overview

12
12
years of professional experience
6
6
Certifications

Work History

Chef De Cuisine

One&Only, One&Only Royal Mirage Dubai, UAE, Kerzner International
01.2025 - Current
  • Company Overview: One&Only Resorts is a collection of ultra-luxury resorts known for exceptional service, unique locations, and unforgettable guest experiences.
  • Chef in charge of The Rotisserie – all-day dining serving breakfast, lunch, and dinner.
  • In charge of All-Day Dining (Rotisserie), Lobby Lounge (Samovar), and In-Room Dining.
  • Leading the restaurant kitchen operations by setting SOPs, menus, concepts, dishes, and plating.
  • Managing and leading à la carte and buffet operations for the outlets.
  • Ensuring seamless operations across all venues, including guest experience enhancement and staff training.
  • Implementing HACCP policies and procedures to maintain food safety standards.
  • Handling inter-kitchen coordination and optimizing food production efficiency.
  • Leading and mentoring a team to ensure the highest culinary standards.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.

Sous Chef

One&Only, One&Only Royal Mirage Dubai, UAE
10.2023 - 12.2024
  • Company Overview:One&Only Royal Mirage is a Forbes 5-Star beachfront resort offering ultra-luxury accommodation, a world-class Residence & Spa, and exceptional personalized service.
  • Sous Chef in charge of the Dining Room (ADD, Pool Bar, and Library Bar)
  • Handling operations for à la carte breakfast, lunch, afternoon tea, cocktail bar, and fine dining dinner service.
  • Leading the restaurant kitchen operations by setting SOPs, menu, concept, dishes, and plating.
  • Set up the kitchen by standardizing the kitchen area, standard recipes, and manning.
  • Trained the kitchen and service staff for the execution of daily operations by familiarizing them with breakfast, lunch, and dinner operations.
  • Implementation to follow HACCP policies and procedures.
  • Hosted various sit-down and experience dining events in the meeting room, restaurant, and daily operations.
  • Set processes online with timings of operations, inter-kitchen coordination, and store ordering.

Sous-Chef/ Acting Chef De Cuisine

Shangri-La Al Husn, Shangri- La Barr Al Jissah Resort and Spa, Muscat, Oman
01.2022 - 10.2023
  • In this role, lead the team at Sultanah (Mediterranean Fine Dining), Mahhara Beach Restaurant, Al Muheet Pool Bar, and All-Day Dining Operations. I was the Sous Chef reporting to the Head Chef for Al Husn Hotel, and later took charge as acting CDC in his absence for over 9 months. Direct reports include 23 chefs and 5 interns.
  • Sultanah Restaurant is offering a Mediterranean-inspired menu that features healthy, light, modern, and internationally crafted dishes by bringing together flavors from around the sea and uniting them with the finest locally and ethically sourced ingredients.
  • Reopened Sultanah restaurant by setting SOPs, menu, concept, dishes, and plating.
  • Set up the kitchen by standardizing the kitchen area, standard recipes, and manning.
  • Trained the kitchen and service staff for the execution of daily operations by familiarizing them with breakfast, lunch, and dinner operations.
  • Executed plating, HOE, and HACCP policies and procedures.
  • Hosted various sit-down and experience dining events at the fine dining restaurant, and ran daily fine dining operations.
  • Set processes online with timings of operations, inter-kitchen coordination, and store ordering.
  • Reopened Mahhara Beach Restaurant by setting SOPs, menu, and Mediterranean concept.
  • Executed the bar gratis, and food plating, standard recipes.
  • Reopened Regency Muheet Pool Bar by setting SOPs, menu, concept, and dishes.
  • Set processes in line by aligning inter-kitchen coordination for better execution of the Royal Shangri-La Afternoon Tea and Cocktail hours for executive guests at Shangri-La Al Husn.

Pre-Opening Sous Chef

Grand Hyatt Gurgaon
10.2021 - 01.2022
  • Pre-opening Sous Chef in charge at Maison Maiya (All Day À La Carte and Buffet Restaurant),
  • Led the kitchen pre-opening setup, including designing menus, developing SOPs, and selecting kitchen equipment in coordination with the Executive Chef.
  • Recruited, trained, and organized the culinary team to ensure readiness for service in alignment with brand standards, and opening timelines.
  • Collaborated with procurement to source ingredients, define product specs, and establish vendor relationships for a smooth kitchen launch.
  • Liaising with the Stewarding Manager for kitchen equipment, tools, utensils, and more.
  • Selecting Plates, Buffet/Ala Carte Crockery, and Cutlery.

Jr. Sous Chef

W Goa, W Hotels
10.2020 - 10.2021
  • In charge of the Events and All-Day Dining Operations of the Western Section, Main Kitchen of the Resort, à la carte, and banquet operations.
  • Handling the operations of Events Kitchen and In-Room Dining Kitchen.
  • Executed food promotions, catering to the biggest festival events in Goa, pre-plated wedding events.
  • Monitoring food costs and mindfully sourcing ingredients.
  • Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
  • Prepped daily menu items to quickly deliver upon request.

Jr Sous Chef

Now Westin, Earlier Renaissance Mumbai Hotel & Convection Centre
11.2018 - 08.2020
  • Supervised Executive Lounge, Lake View Café (multi-cuisine coffee shop), & IRD.
  • Good experience in guest engagement and guest crisis management.
  • Supervised Executive Club lounge, which serves up the hotel’s most prestigious guests.
  • Supervised the Western section for the entire buffet, à la carte at the Lake View Café.
  • Executed various themed brunches and food festivals at Lake View Café.
  • Supervised in-room dining orders and operations at the Pass Counter.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.

Demi Chef De Partie

Dubai Marriott Harbor Hotel and Suites
07.2016 - 08.2018
  • Demi Chef de Partie and Commis 1 at the hotel.
  • Worked at the Steak House, The Observatory, Mediterranean Café Deli, and All Day Dining - Counter Culture Café.


Commis 1

Beach Rotana Abu Dhabi, Abu Dhabi UAE
08.2015 - 07.2016
  • Company Overview: Essence Restaurant | All-Day Dining
  • During the period, I got involved in various departments and different fields of cuisine.
  • Handled food stocking, food hygiene, and temperature log sheets.
  • Handled administrative work, including food ordering and paperwork.
  • Worked during the night and all day operations and gained knowledge in SOPs.
  • I gained knowledge in Italian cuisine and worked at Rodeo Grill Steak House Restaurant as support staff.

Commis Chef

JW Marriott Hotel, Pune, India
09.2013 - 08.2015
  • Spice Kitchen - Large All-Day Dining International Cuisine Restaurant.
  • I worked in the Italian restaurant Alto Vino.
  • Room service kitchen catering to 416 rooms.
  • Managed thin-crust, wood-fired pizzas at the live pizza kitchen of the restaurant.
  • Handled the guests in the coffee shop, executive lounge, and collected their special orders, exceeding their expectations.
  • Assisted in various food promotions and food festivals.
  • Preparing à la carte food (Cold Pantry, Hot Western Kitchen) buffet food for all meals.
  • Maintained well-organized mise en place to keep work consistent.

Education

Bachelor of Science - Hospitality

Rizvi College Of HMCT, University of Mumbai, Mumbai
Bandra, India
05-2013

Higher Secondary Certificate Examination - undefined

Maharashtra Board
01.2010

Secondary School Certificate Examination - undefined

Maharashtra Board
01.2008

Skills

  • Pre-Opening & Concept Development
  • HACCP & FSMS
  • VIP Dining & Events
  • Forbes 5-Star Standards
  • Health-conscious cooking
  • Trend-driven cuisine
  • Menu Engineering
  • Culinary Team Leadership
  • Cost/Waste Control
  • Food quality & presentation
  • Kitchen management

Certification

Certified FOSTAC Supervisor Level 3 trainer & Covid Food Safety Supervisor for Food Handling.

Accomplishments

  • PIC from Dubai Municipality.
  • Level 3 Food Safety Certificate.
  • Employee of the month 2016.
  • Associate of the month award in 2017.
  • SPIRIT TO SERVE award from Marriott International by Mr Marriott.
  • Star performer award in 2014.
  • Award by International Hospitality Council for Exemplary contribution by a Chef at Renaissance Mumbai Convention Centre Hotel.
  • Featured in the Gulf Gourmet magazine as finalist competitor for Golden Chef Hat Competition by nestle.
  • During my tenure Lake View Café and Renaissance Mumbai hotel was awarded with multiple accolades from reputed organizations.

Additional Information

Achievements & Recognition

“Spirit to Serve” Award, Marriott – Presented by Mr. Marriott

Featured in Gulf Gourmet Magazine

Gold – Nestlé Golden Chef Hat Competition

Lead the Chefs Teams to Multiple Medals at HORECA OMAN 2023

Multiple Employee of the Month awards – Marriott, W Hotels, Shangri-La

Certifications

HACCP Level 3 (FOSTAC)

FAQ Level 3 – Food Safety

VETASSESS – Cookery IV Skills Assessment (ANZSCO 351311)

Advanced PIC – Dubai Municipality, Valid Till 2028

LEAD Training – Marriott

Covid Food Safety Supervisor – FSSAI

Rouxbe Culinary Foundations

Timeline

Chef De Cuisine

One&Only, One&Only Royal Mirage Dubai, UAE, Kerzner International
01.2025 - Current

Sous Chef

One&Only, One&Only Royal Mirage Dubai, UAE
10.2023 - 12.2024

Sous-Chef/ Acting Chef De Cuisine

Shangri-La Al Husn, Shangri- La Barr Al Jissah Resort and Spa, Muscat, Oman
01.2022 - 10.2023

Pre-Opening Sous Chef

Grand Hyatt Gurgaon
10.2021 - 01.2022

Jr. Sous Chef

W Goa, W Hotels
10.2020 - 10.2021

Jr Sous Chef

Now Westin, Earlier Renaissance Mumbai Hotel & Convection Centre
11.2018 - 08.2020

Demi Chef De Partie

Dubai Marriott Harbor Hotel and Suites
07.2016 - 08.2018

Commis 1

Beach Rotana Abu Dhabi, Abu Dhabi UAE
08.2015 - 07.2016

Commis Chef

JW Marriott Hotel, Pune, India
09.2013 - 08.2015

Higher Secondary Certificate Examination - undefined

Maharashtra Board

Secondary School Certificate Examination - undefined

Maharashtra Board

Bachelor of Science - Hospitality

Rizvi College Of HMCT, University of Mumbai, Mumbai

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SAMI SHAIKHChef De Cuisine/ Head Chef