Nadeem Rahamat
Chicago,IL
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Executive Chef
Flying Food
Chicago, IL
06.2015 - 07.2023
- Assist with culinary operation & development of culinary team,ensuring service standards are met,adherence to corporate policies and standard operating procedures
- Ensure that quality & costs are achieved and maintained within the targets established by the company
- Financial reporting to General manager & Corporate Ex
- Chef
- Establish & develop a highly motivated,pro- active culinary team with the highest ethical standards that delivers a cost effective & quality oriented service product
- Enforce cost control procedures & monitor wastage
- Responsible for deviations in inventories,initiates counter measures if necessary
- Control & adjust production plans,estimates consumption of food & equipment
- Ensure compliance of recipe specifications & conduct sense-checks
- Participate in the development of food products & menus
- Establish training strategy & training plans for kitchen staff
- Assure new specifications,recipes & photos are properly documented and delivered for pricing analysis
- Monitor customer feedback and ensure appropriate corrective actions are taken in a timely manner
- ACHIEVEMENTS:
- Achieved food cost of 28% from 45% during my tenure
- Reduced labor cost by 15% by better training thereby increasing efficiency and productivity
- Minimised outsourced products thus maximizing profits
- Better customer relations for business improvement and expansion
- Exceeding customer expectations and retaining old clients
- Develop brand image of the company and business development
- CERTIFICATIONS, HACCP,MS OFFICE,HALAL.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
SOUS CHEF
DO & CO AIRLINE CATERING COMPANY
Chicago, IL
01.2007 - 12.2015
- DO & CO is involved in airline catering,,international event catering,hotels,restaurants,lounges,etc
- It operates in 31 locations in 11 countries with 11000 employees
- Equipped with state of art kitchens, caters high end gourmet food
- Pioneered the FLYING CHEF concept & a la carte service on board
- RESPONSIBILITIES:
- Execute & supervise food production activities.Supervise,coordinate & control employees in food storage.Monitor material consumption & orders required food & equipment to satisfy daily production plan
- Paticipate in development of food products & menu presentations
- Execute countermeasures in production in case of customer complaints.Maintain & monitor quality,conduct quality control checks according to HACCP regulations.Checks quality of goods received.Monitor & ensure compliance with recipe specification.Guide,motivate & develop staff within the company policies.Manage productivity, costs & steer corrective action in case of deviation
- ACHIEVEMENTS:
- Developed kitchen from scratch to state of art kitchen.Developed & trained entire team.Achieved positive results in terms of food & labor cost.Developed business & maximizing profits.
- Assisted in menu development and recipe testing.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Performed weekly inspections of all equipment for safety compliance.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
SOUS CHEF
REGENT
MUMBAI, INDIA
05.1998 - 12.2007
- Regent is a luxury brand of hotels in Asia & Europe infused with warmth of traditional Asian hospitality.Elegant boardrooms,magnificent suites & exceptional facilities converge with high end cuisine
- RESPONSIBILITIES:
- Accountable for the quality,consistency & production of the banquets.Exhibit culinary talents by personally performing tasks while leading the staff of 40 plus & managing all food related functions.Coordinate menus,purchasing,staffing & food preparation for speciality restaurants.Work with team to improve employee & guest satisfaction while maintaining the operating budget.Ensure sanitation & food standards are achieved.Develop & train team to improve results.Develop,design new applications,products for the outlets.Supervise kitchen operations & ensure compliance with policies,standards & procedures.Maintain food preparation, handling & storage standards.Plan & manage food quantities & plating requirements.Check the quality of raw & cooked food products to ensure that standards are met.Manage employee progressive discipline procedures.Analysing information,evaluating results for best solution
- ACHIEVEMENTS:
- Achieved budgeted goals every time,maintained very low food cost,exceeded customer satisfaction.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Performed weekly inspections of all equipment for safety compliance.
- Created a positive work environment by encouraging teamwork among staff members.
CHEF DE PARTIE
HILTON DUBAI & SAUDI ARABIA
DUBAI, NM
01.1992 - 01.1998
- With more than 550 hotels across six continents Hilton hotels provide an authentic & contemporary experience.The most recognized brand in industry for amenities & service
- RESPONSIBILITIES:
- Assist the sous chef for innovative,superior,cost efficient food products enhancing the reputation of the outlets.Meet the established quality & presentation standards.Assist the sous chef in planning,budgeting,staffing,scheduling & allocation of duties.Develop system & procedures for cost efficiency & guest satisfaction.Ensure quality & quantity standards of food preparation & presentation are adhered to.Coordinate purchasing,maintain budgeted food cost & hygiene standards.Review monthly business reports & assist executive chef in developing a work plan.Assist executive chef in menu planning,food festivals,pricing,etc.Address any grievance & counselling.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
Education
Associate of Arts - Culinary Arts
IHMCT
INDIA05.1992
Skills
- Operations Management
- Menu Development
- Inventory Control
- Staff Training
- Team Leadership
- Staffing
- Performance Review
- Decision-Making
- Regulatory Compliance
- Productivity Optimization
- Vendor Relations
- Customer Retention
- Cost Control
- Food Safety
- Sanitation Guidelines
- Hiring, Training, and Development
- Food Preparation Techniques
- Menu Supervision
- Recipe Management
- Food Service Safety Training
- Budgeting and Cost Control
- Forecasting and Planning
Additional Information
- ACHIEVEMENTS: , Awarded best outlet chef for innovation,productivity& achieving targeted results.
Languages
English
Full Professional
Spanish
Limited
French
Elementary
Arabic
Limited
Affiliations
- Member, Alumni Association
Certification
- American Culinary Federation (ACF): Executive chef
Timeline
Executive Chef
Flying Food
06.2015 - 07.2023
SOUS CHEF
DO & CO AIRLINE CATERING COMPANY
01.2007 - 12.2015
SOUS CHEF
REGENT
05.1998 - 12.2007
CHEF DE PARTIE
HILTON DUBAI & SAUDI ARABIA
01.1992 - 01.1998
Associate of Arts - Culinary Arts
IHMCT
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