Syed Ibrahim
Chennai
Summary
Seeking a position to utilize my skills and abilities in your esteemed organization with stimulating environment that offers professional and personal growth while being resourceful, innovative and flexible.
Quality-focused professional known for exceptional team building and leadership skills. Implementing process improvements to drive efficiency, reduce operating costs, and improve guest experiences.
Overview
14
14
years of professional experience
Work History
Food and Beverage Operations Manager
Lets bowl
Chennai
05.2025 - Current
- Developed and maintained detailed financial reports for food and beverage operations.
- Conducted monthly audits of all departments within the food and beverage division in order to ensure compliance with established guidelines.
- Established standard operating procedures for all aspects of restaurant operations including staffing requirements, scheduling protocols, cleaning practices.
- Created and implemented strategies to increase customer satisfaction with food and beverage services.
Food and Beverage Manager
Divine fried chicken
Ramanathapuram
07.2022 - 04.2025
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Maintained accurate records of daily transactions using point-of-sale systems.
- Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
Food and Beverage Manager
Southern Land Catering Services LLC
Abu Dhabi
04.2018 - 01.2022
- Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
- Analyzed sales data from POS systems on a weekly basis in order to track progress against budget targets.
- Partnered with chefs in developing new recipes while maintaining a cost-effective approach that maximizes profits.
- Conducted weekly meetings with staff members to discuss performance goals and areas needing improvement.
- Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
- Monitored employee performance by providing constructive feedback as needed during shift changes or at end of shift reviews.
Executive Sous Chef
Hotel Voyage
Riyadh
01.2017 - 01.2018
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Contributed to the successful execution of catered events from start to finish.
- Assisted in menu development and recipe testing.
- Maintained accurate records for cost analysis purposes.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Performed weekly inspections of all equipment for safety compliance.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel
- Collaborated with Executive Chef to create innovative dishes for special events.
Executive Sous Chef
Coal Barbeque
Chennai
01.2016 - 06.2016
- Company Overview: fine dining
- Fine dining
DEMI CHEF DE PARTIE
Burj Rafal Hotel Kempinski
Riyadh
01.2013 - 01.2015
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Ordered necessary ingredients from suppliers when needed, within budget parameters.
- Adhered strictly to health and safety regulations while preparing meals for guests.
- Ensured quality control of dishes before they were served to guests.
- Prepared sauces, soups and hot entrees according to set recipes.
- Managed waste disposal processes in accordance with company policies.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
- Communicated effectively with waitstaff regarding orders placed by customers.
- Checked freshness of ingredients used in dishes prior to cooking them.
- Developed recipes to meet consumer tastes, nutritional needs, and budgetary considerations.
- Completed side work and prep according to back of house checklist.
- Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Commie - I
SRM HOTELS
Chennai
05.2011 - 02.2013
- Company Overview: 4 star hotel
- 4 star hotel
Commis
HYATT REGENCY CHENNAI
Chennai
04.2011 - 02.2013
- Company Overview: 5-star hotel
- 5-star hotel
Education
Food Safety System For Restaurant And Other Catering Services - Haccp Level 4
Alison
08.2025 - 08.2025
B.sc - HOTEL MANAGEMENT AND CATREING TECHNOLOGY
SRM University
CHENNAI, TAMILNADU, India 07.2008 - 01/2011
12TH GRADE -
Sri Visa Matriculation Higher Secondary School
CHENNAI, India10TH GRADE -
Sri Visa Matriculation Higher Secondary School
CHENNAI, IndiaSkills
- Customer satisfaction
- Staff scheduling
- Menu planning
- Inventory management
- Cost control
- Point-of-sale systems
- Team leadership
- Training development
- Effective communication
- Conflict resolution
- Time management
- Quality assurance
- Problem solving
- Menu pricing
- Health regulations
- Allergen awareness
- Labor management
- Waste reduction
- Food safety cost controls
Training
- IET training, Poovar Island Resort, Trivandrum, Kerala, India, 05/01/09, 11/30/09
- IET training, Taj Coromandel Chennai, Chennai, India, 11/01/08, 01/31/09
Languages
- English(excellent)
- Malayalam(excellent)
- Tamil(excellent)
- Hindi (excellent)
- Arabic (Basic)
- Urdu
- Telugu (basic)
Certificates And Awards
- Silver Medal in Academic Studies
- Basic Fire Safety and Emergency Preparedness Program
- Certified First Aider from St. John's Ambulance Service
Personal Information
- Passport Date Of Issue: 07/05/18
- Passport Expiry Date: 07/04/28
- Date of Birth: 11/15/88
- Nationality: Indian
- Marital Status: Married
Languages
Tamil
First Language
English
Proficient
C2
Malayalam
Proficient
C2
Hindi
Upper Intermediate
B2
Urdu
Upper Intermediate
B2
Telugu
Beginner
A1
French
Beginner
A1
Timeline
Food Safety System For Restaurant And Other Catering Services - Haccp Level 4
Alison
08.2025 - 08.2025
Food and Beverage Operations Manager
Lets bowl
05.2025 - Current
Food and Beverage Manager
Divine fried chicken
07.2022 - 04.2025
Food and Beverage Manager
Southern Land Catering Services LLC
04.2018 - 01.2022
Executive Sous Chef
Hotel Voyage
01.2017 - 01.2018
Executive Sous Chef
Coal Barbeque
01.2016 - 06.2016
DEMI CHEF DE PARTIE
Burj Rafal Hotel Kempinski
01.2013 - 01.2015
Commie - I
SRM HOTELS
05.2011 - 02.2013
Commis
HYATT REGENCY CHENNAI
04.2011 - 02.2013
B.sc - HOTEL MANAGEMENT AND CATREING TECHNOLOGY
SRM University
07.2008 - 01/2011
12TH GRADE -
Sri Visa Matriculation Higher Secondary School
10TH GRADE -
Sri Visa Matriculation Higher Secondary School
Similar Profiles
SIMRAN DHALIWALSIMRAN DHALIWAL
Cleaning Crew Member at Lets Clean Lets PackCleaning Crew Member at Lets Clean Lets Pack
Caitlyn WilsonCaitlyn Wilson
Lab Assistant at Lets Get CheckedLab Assistant at Lets Get Checked
Kaira TuckerKaira Tucker
Team Member at Lets Jump for JoyTeam Member at Lets Jump for Joy
ATCHAYA SATCHAYA S
Intern at L&T (Department of Indirect Taxation)Intern at L&T (Department of Indirect Taxation)
Sankara SubbuSankara Subbu
Associate Technical Analyst at Cratio Software Pvt LtdAssociate Technical Analyst at Cratio Software Pvt Ltd