Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Arbaz Khan

Nashville,TN

Summary

Culinary professional with strong time management skills and a commitment to high-quality food production. Proven track record in executing successful special events while ensuring kitchen cleanliness. Focused on enhancing food service excellence and optimizing team performance.

Overview

3
3
years of professional experience

Work History

Kitchen Supervisor

Sankalp Indian Restaurant
Nashville, Tennessee
10.2024 - Current
  • Supervised kitchen staff to ensure efficient meal preparation and service.
  • Managed inventory levels and ordered supplies as needed for daily operations.
  • Assisted in menu planning by providing input on seasonal ingredients and trends.

Cook III

Grand Hyatt
Nashville, Tennessee
11.2023 - 10.2024
  • I worked at 'Le Petit Chef' for over seven months, taking care of daily prep for shows.
  • Supported special events in restaurants like 'Louna' by preparing customized dishes for unique guest experiences.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Operated grills, fryers and broilers to cook items to quality guidelines.

Kitchen Supervisor

Curry & tikka Indian Restaurent
Nashville, TN
04.2023 - 11.2023
  • Supervised kitchen staff to ensure efficient meal preparation and service.
  • Trained new employees on kitchen procedures and food safety standards.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Resolved customer complaints regarding food quality or service issues.

Cook III

Element By Westin
Nashville, TN
12.2022 - 04.2023
  • Maintained cleanliness and organization in kitchen workstations and storage areas.
  • Monitored inventory levels and communicated needs to management for restocking.

J-1 Intern

Gayloard Hotels and resorts
Nashville, TN
03.2022 - 03.2023
  • Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
  • Implemented efficient cooking methods to optimize time and resource use.
  • Analyzed key performance indicators to identify effective strategies.
  • Maintained high standards of cleanliness in kitchen and food preparation areas.

Education

Diploma in Hospitality Management - BHM

Napier University
India
10-2018

Skills

  • Knife skills
  • Time management
  • High volume production capability
  • Menu knowledge
  • Food plating and presentation

Languages

English
Full Professional
Hindi
Native/ Bilingual

Timeline

Kitchen Supervisor

Sankalp Indian Restaurant
10.2024 - Current

Cook III

Grand Hyatt
11.2023 - 10.2024

Kitchen Supervisor

Curry & tikka Indian Restaurent
04.2023 - 11.2023

Cook III

Element By Westin
12.2022 - 04.2023

J-1 Intern

Gayloard Hotels and resorts
03.2022 - 03.2023

Diploma in Hospitality Management - BHM

Napier University

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