QAYYUM RASHID

Managing busy paced kitchen operations for three properties - Holiday Villa Hotel & Residences, Holiday Villa Conference Centre & City Villa Hotel. The main task and job responsibilities are :

• Assist in planning and managing pre-opening kitchen project for HVCC & City Villa Hotel

• Assist management in the development of new concepts.

• Take up any related responsibilities handed over by the management

• Develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef

• Motivate and lead the team from the fore-front

• Lead for menu creation

• Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders

• Manage and train the kitchen brigade effectively to ensure a well-organized and motivated team

• Managing customer relations when necessary, in the absence of the Executive Chef

• Ensure resources meet business needs through the effective management of working rotations

• Support brand standards through the training and assessment of the team

• Manage food cost controls to contribute to Food and Beverage revenue

• Knowledge of activities in other departments and implications

• Ensure compliance with food hygiene and Health and Safety standards

• Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets

• Develop all necessary manuals in liaison with the operations team (SOP)

• Be responsible for vendor development, equipment sourcing and raw materials finalization

• Augment production capacity when required and maintain quality controls consistently • Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list

• Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient in the kitchens operations

• Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and maintain food cost at a minimum

• Train and develop sub-ordinates on their skills for better carrier development

• Monitor closely and continuously the activities of Sous Chefs and ensure smooth running of the entire kitchen

Managing an all day dining restaurant Urban Kitchen with capacity of 200 pax. Offering a globally inspired selection including local specialties and western favorites. Lunch and dinner is prepared in an open kitchen with live cooking stations, showcasing local delicacies of the Malaysian heritage cuisines (Indian, Chinese and Malay) and modern western dishes. My responsibilities as Chef De Cuisine are :

• Ensuring that all food meets the highest quality standards and is served on time
• Planning the menu and designing the plating presentation for each dish
• Coordinating team member and assisting them as required
• Creating new recipes to regularly update the menu
• Keeping track of new trends in the industry
• Incorporating feedback from restaurant associates and patrons to make improvements or resolve issues
• Hiring and training the team member to prepare and cook all the menu items
• Stocktaking ingredients and equipment, and placing orders as needed
• Enforcing best practices for safety and sanitation in the kitchen

Assisting Chef De Cuisine to managing daily operation of Samsara, an all day dining restaurant with capacity of 350 pax.

• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Collaborate with other team member to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Leading a team of 16 associates to run daily 24 hours International ala carte,daily buffet & room service.

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Determine how food should be presented and create decorative food displays.
• Estimate amounts and costs of required supplies, such as food and ingredients
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Assisting coffee house Sous Chef with 14 of a team member to run daily operations included in room dining and patisserie shop.

• Demonstrate new cooking techniques or equipment to staff.
• Record production or operational data on specified forms.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments.
• Prepped daily menu items to quickly deliver upon request.
• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Ordered food items for upcoming events per sous chef request.

Responsible to handle South East Asian cuisine for coffee house and banquet events. Reporting direct to Executive Sous Chef.

Assisting Asian Sous Chef on daily operations of coffee house & banquet events.

Incharged of cold kitchen. Assisting Sous Chef & Head Chef to run daily semi fine dining restaurant.

Started as Commis Chef until got promoted to Demi Chef De partie. Based in banquet & events kitchen.