shajahan kadarbasha
The Park Hotels, Commis Chef
Job Type
On the job
Location
United Arab Emirates, Dubai
Personal Advantage
A Skilled Culinary Professional Executive Chef With Comprehensive Knowledge Of Western, Indian, Mediterranean, Arabic, and Asian Cuisines And Incorporation Of Innovative Approaches When It Comes To Setting The Stage For Customized Dining. Experience In
Pre-Opening, Hiring, Managing Kitchen Operation, Menu Planning, Tracking Inventory, And Controlling Costs, Recipe Developing, Budgeting, Creating SOP & LSOP, HACCP, And Serving Patrons. To Obtain The Freshest And Highest Quality Ingredients With An
Especially Memorable Dining Experiences.
Job Preference
No Preference yet
Experience
Commis Chef
2007-02 - 2008-09
The Park Hotels Attendant
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Chef De Partie
2009-02 - 2011-11
Grand Hyatt Doha Supervisor
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Chef De Partie
2012-02 - 2013-04
Park Hyatt Chennai Assistant Manager
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Sous Chef
2015-07 - 2019-08
Eastern Mangroves Hotel & Spa by Anantara Manager
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Head Chef
2019-08 - 2020-12
Avani Ibn Battuta Dubai Manager
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Executive Chef
2021-09 -
Donatello Hotel Dubai Manager
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Responsible for the day-to-day operation of culinary, stewarding, and hygiene with managing
11 chefs and 5 kitchen porters.
Responsible for the overall management of the kitchen, ensuring that daily Checks are
done along with managing the junior team members.
Creating menu items, recipes and developing dishes ensuring variety and quality.
Manage the controls of storage of all food items by minimizing spoilage,
Par levels of stock, daily production lists, waste, and exercising strict
Portion control to minimize cost impact on the business.
Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and
food safety guidelines.
Liaising and negotiating with suppliers for the best products at the lowest prices.
Dealing with customer needs, feedback, complaints, and suggestions.
Monitored line processes to maintain consistency in quality, quantity, and presentation
and assist in hiring and training the kitchen team Estimating costs and ensuring all
purchases come within budget.
Being responsible for food hygiene practices, DM Regulations, and the HACCP system.
Aligned seasonal plans with ingredient availability and key area events for optimal
promotions, Theme nights, and events.
Culinary Summary:
Core Competencies:
IT & Soft Skills:
Culinary Experience:
2
More into financial facts– yearly budget, CAPEX, monthly food cost, and monthly staff
payroll. Ensuring that the kitchen is kept in a hygienic condition, meets the relevant food
safety regulations, and performs waste management.
Education
Hotel Management & Catering Technology. · Graduate
2003-04-20 - 2006-05-25
Indian Institute of Hotel Management and Catering Technology
