Muhammad Uzair Naeem
Antioch
Summary
Culinary graduate with over 5+ years of restaurant management experience across various establishments in the USA and Dubai, demonstrating expertise in handling global cuisine menus, which enhances dining diversity. Successfully managed catering events for 300 to 500 guests, ensuring seamless service and satisfaction. Offers strong operational leadership, menu development skills, and a passion for delivering exceptional culinary experiences to potential employers.
Overview
10
10
years of professional experience
Work History
Sous Chef Manager
Grand Bay Hotel
Redwood City, CA
03.2025 - Current
- Oversee daily culinary operations for both à la carte restaurant service and high-volume banquet events in a $10M revenue property.
- Supervise, train, and lead a diverse team of line cooks, prep cooks, and stewards in fast-paced hotel kitchen operations.
- Execute and maintain consistent food quality for restaurant service, large-scale banquets, weddings, corporate events, and VIP functions.
- Collaborate with Executive Chef on seasonal menu development, banquet menu planning, and recipe standardization.
- Manage food costing, inventory control, purchasing, and waste reduction to maintain targeted food cost percentages.
- Ensure compliance with HACCP, local health department regulations, and company food safety standards.
- Oversee production scheduling, prep lists, and labor deployment to meet business volume and revenue targets.
- Conduct staff training, performance coaching, and cross-training to improve kitchen efficiency and retention.
- Coordinate with front-of-house, sales, and banquet teams to ensure seamless event execution.
- Monitor payroll, approve schedules, and control labor costs in alignment with hotel budget goals.
- Maintain high standards of sanitation, organization, and operational excellence in a multi-outlet property.
- Act as Chef-in-Charge in absence of Executive Chef, managing full kitchen operations and decision-making.
Shift Manager
Joey Restaurant Valley Fair Mall
Santa Clara, United States
05.2024 - 03.2025
- Expertly prepare and grill a variety of premium steaks, including ribeyes and tomahawks, ensuring consistent quality, precise cooking temperatures, and adherence to Joey Restaurant’s high culinary standards.
- Manage the Entrée station, overseeing food preparation, presentation, and compliance with health and safety regulations to deliver exceptional dining experiences.
- Coordinate and schedule breaks for line staff, ensuring timely rest periods to prevent meal penalties and maintain a smooth kitchen operation.
- Assist in closing the restaurant, executing end-of-shift procedures, including cleaning, inventory checks, and equipment maintenance, to ensure readiness for the next service.
- Collaborate with the kitchen team to uphold efficient workflow, support staff training, and maintain a positive, productive work environment.
Chef
Aqua Terra Grill
San Pablo, United States
05.2022 - 08.2024
- Actively participated in the preparation and service of four distinct rotating menus each quarter, showcasing cuisines like Tapas, Mediterranean, American, Italian, and Mexican for lunch service.
- Utilized and expanded culinary techniques learned in school to ensure dishes meet the restaurant’s standards for taste, presentation, and authenticity.
- Managed daily prep work essential for smooth lunch service operations, including chopping, marinating, cooking, and plating, ensuring all ingredients are fresh and ready for use.
- Led the catering team for various events, including breakfast and lunch services for large groups (200-300 people). Coordinated menu planning, food preparation, logistics, and on-site execution to deliver high-quality, timely meals for corporate and private events.
- Demonstrated adaptability by taking on multiple roles such as serving, bartending, and hosting. Provided exceptional customer service, ensuring guest satisfaction and handling special requests with professionalism.
- Played a key role in organizing the Food and Wine Event in May 2024. Responsibilities included vendor coordination, event setup, and execution, enhancing the dining experience with paired wines and educational components.
- Assisted in inventory control, ordering supplies, and managing stock to prevent overstocking and shortages, focusing on cost-efficiency and waste reduction.
- Worked closely with the kitchen and front-of-house teams, fostering a cooperative environment to manage workflow, especially during peak service times or special events.
Chef / assistant manager
House of Curries
Berkeley, United States
04.2021 - 02.2023
- Spearheaded the creation and update of diverse Indian/Pakistani and Indian menus, ensuring authenticity and customer satisfaction while incorporating seasonal ingredients and popular demand items.
- Oversaw daily kitchen operations, including food preparation, cooking, and presentation, maintaining high standards of quality, hygiene, and efficiency. Managed inventory, ordering, and stock rotation to minimize waste and control costs.
- Trained, scheduled, and managed kitchen staff, fostering a collaborative team environment. Provided ongoing training to ensure consistency in food quality and service standards. Conducted performance evaluations and managed staff development.
- Implemented and monitored quality assurance protocols to ensure compliance with health and safety regulations. Regularly checked food quality against established benchmarks and customer feedback to drive improvements.
- Engaged directly with customers to gather feedback, resolve issues, and enhance dining experiences. Managed special requests, dietary restrictions, and catering orders, tailoring services to meet client needs.
- Controlled food and labor costs through effective budgeting, cost analysis, and staff scheduling. Worked on portion control, menu pricing, and waste reduction strategies to improve profitability.
- Coordinated and executed catering for various events, managing logistics from menu planning to delivery and setup, ensuring on-time and quality service delivery.
Chef / assistant manager
Emirates Dalma Food Catering LLC
Abu Dhabi, United Arab Emirates
01.2016 - 04.2020
- Assisted in managing daily kitchen operations, which helped streamline workflow and improve service efficiency during peak hours, ultimately enhancing customer satisfaction.
- Developed and implemented new menu items based on seasonal ingredients, which not only captivated guests but also increased sales by 20% over a six-month period.
- Trained and supervised a team of 10 kitchen staff, fostering a collaborative environment that improved team performance and reduced food waste by 15% through better preparation techniques.
- Established strong relationships with local suppliers, helping to source high-quality ingredients at competitive prices, which contributed to an overall cost reduction in menu items.
Education
Certificate of Achievement - Culinary Arts, Classical/Modern Food Preparation
Contra Costa College
San Pablo, United States05-2025
Mediterranean Culture and Tourism - Techniques of Mediterranean Cuisine
Marco Polo
Otranto, Italy06-2024
Food Protection Manager Certification - ServSafe
American National Standards Institute
United States12-2023
Reporting in Excel - Data Analysis & Dashboard
Informa
Abu Dhabi, United Arab Emirates08-2019
Accounting And Business Management - Advance Diploma in Accounting And Business
Association of Chartered Certified Accountants
London, UK07-2015
Skills
- Advance Culinary Techniques
- Classical/Modern Food Preperation, Mediterranean Cuisine
- Event Coordination, Menu Customization, Large Scale Catering
- Inventory and Supply Chain Management
- Marketing & Branding
- Food Cost Management
- Operational Efficiency
- Leadership & Team Management
- Wine Appreciation & Pairing
- Team leadership
Languages
English - Fluent
Urdu - Fluent
Hindi - Fluent
Arabic - Beginner
Timeline
Sous Chef Manager
Grand Bay Hotel
03.2025 - Current
Shift Manager
Joey Restaurant Valley Fair Mall
05.2024 - 03.2025
Chef
Aqua Terra Grill
05.2022 - 08.2024
Chef / assistant manager
House of Curries
04.2021 - 02.2023
Chef / assistant manager
Emirates Dalma Food Catering LLC
01.2016 - 04.2020
Mediterranean Culture and Tourism - Techniques of Mediterranean Cuisine
Marco Polo
Food Protection Manager Certification - ServSafe
American National Standards Institute
Reporting in Excel - Data Analysis & Dashboard
Informa
Accounting And Business Management - Advance Diploma in Accounting And Business
Association of Chartered Certified Accountants
Certificate of Achievement - Culinary Arts, Classical/Modern Food Preparation
Contra Costa College