Hi, I’m
Masaroor Waris Khan
Regional Chef
Bengaluru
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Progressive Indian and Modern World cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English, Hindi, Kannada skills. High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
22
years of professional experience
3
Languages
4
years of post-secondary education
Work History
GIGU HOSPITALITY PVT LTD
Regional Executive Chef
01.2023 - Current
Job overview
- Implemented safety protocols in line with industry standards to maintain a clean and safe kitchen environment.
- Optimized resource allocation by cross-training employees for various roles within the kitchen hierarchy.
- Raised brand awareness through participation in local culinary events and activities.
- Ensured compliance with all relevant food safety regulations while maintaining high-quality culinary offerings for guests.
- Collaborated with front-of-house management to ensure seamless communication between the two departments for optimal guest experience.
- Streamlined kitchen operations by implementing efficient workflow processes and staff training.
- Established positive relationships with local suppliers to source high-quality ingredients at competitive prices.
- Provided ongoing feedback to team members, promoting continuous skill development and career growth opportunities within the organization.
- Improved overall dining experience by collaborating with other regional executive chefs to share best practices and innovative ideas.
- Mentored junior chefs, providing guidance on technique, creativity, and professional development.
- Developed strong working relationships with key stakeholders such as restaurant owners, general managers, and corporate leadership teams.
- Increased regional restaurant ratings through menu innovation and excellent food presentation.
- Designed seasonal menus that showcased fresh ingredients, resulting in increased customer satisfaction.
- Conducted regular performance evaluations for kitchen staff to optimize efficiency and address areas of improvement.
- Organized special events catering, coordinating with event planners to create memorable experiences for guests.
- Developed unique culinary concepts for various events, maximizing customer satisfaction and repeat business.
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
- Managed multiple kitchens in the region, ensuring consistent quality across all locations.
- Oversaw budgeting processes for multiple kitchens, ensuring financial targets were met without compromising quality or guest satisfaction.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Disciplined and dedicated to meeting high-quality standards.
MASSIVE RESTAURANTS PRIVATE LIMITED
Regional Executive Chef (SOUTH)
12.2021 - 12.2022
Job overview
- Developed strong working relationships with key stakeholders such as restaurant owners, general managers, and corporate leadership teams.
- Improved overall dining experience by collaborating with other regional executive chefs to share best practices and innovative ideas.
- Oversaw budgeting processes for multiple kitchens, ensuring financial targets were met without compromising quality or guest satisfaction.
- Ensured compliance with all relevant food safety regulations while maintaining high-quality culinary offerings for guests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
FARZI CAFE RIYADH
Executive Chef
07.2018 - 12.2021
Job overview
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
MASSIVE RESTAURANTS PVT. LTD.
Executive Chef
09.2017 - 07.2018
Job overview
- Cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to lower grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Consistently exceeded revenue targets through menu innovation and cost control measures.
- Optimized inventory management systems to minimize waste while maintaining adequate stock levels for efficient kitchen operations.
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
SFO HOTEL & SUITES (KARKADA JAYALAXMI HOTEL PVT. LTD)
Executive Chef
04.2009 - 08.2017
Job overview
- Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
- Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
- Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.
- Developed unique and appealing menus for special events, resulting in increased bookings and positive customer feedback.
- Coordinated successful seasonal promotions that attracted new customers while satisfying existing clientele preferences.
- Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth.
- Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
- Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
- Introduced new culinary techniques and trends, elevating the dining experience for patrons.
- Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.
- Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes in a competitive market.
- Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
- Championed sustainable practices within the kitchen operations by sourcing locally grown produce whenever possible, reducing environmental impact without sacrificing quality or taste profiles.
- Launched employee training programs focused on improving technical skills as well as customer service abilities across all positions within the restaurant environment.
- Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations.
- Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
- Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
- Streamlined menu offerings based on sales data analysis, resulting in reduced waste and improved profit margins.
- Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
S HOTEL
Sous Chef
08.2008 - 03.2009
Job overview
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
SOLITARE HOTEL (THE NAWAB)
Senior Chef De Partie
11.2007 - 07.2008
Job overview
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
DLF GOLF & COUNTRY CLUB RESORT
Chef De Partie
06.2006 - 10.2007
Job overview
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
HOTEL GRAND WESTEND
Chef De Partie
06.2005 - 04.2006
Job overview
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
HOTEL INDIA
Commis Chef
05.2003 - 05.2005
Job overview
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
HOTEL HINDUSTAN INTERNATIONAL
Kitchen Assistant Intern
03.2002 - 03.2003
Job overview
- Reduced food waste through proper storage techniques and efficient use of ingredients in daily operations.
- Promoted positive teamwork dynamics within the kitchen staff while remaining professional and focused on tasks at hand.
- Handled food deliveries promptly, verifying accuracy of orders received and rotating stock accordingly to maintain freshness standards.
- Participated in regular staff meetings to discuss improvements, challenges, and solutions within the kitchen environment.
Education
DDU UNIVERSITYGORAKHPUR UP.
Master of Arts from History
04.2001
SAMS INSTITUTE OF HOTEL MANAGEMENTVARANASI
DIPLOMA IN HOTEL MANAGEMENT from Food And Nutrition
04.2001
DDU UNIVERSITYGORAKHPUR, UP.
Bachelor of Arts
07.1997 - 04.2001
Skills
Special Event Coordination
undefinedAccomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Created signature dish which generated high-interest and became best-selling dinner entrée for Food Festival.
- · Awadhi foods festival in Pathankot
- · Biryani Festival in DLF Golf & Resort Gurgaon Haryana.
- · The Roti & Pakwan Festival in Hotel the SOLITAIRE Bangalore.
- · Nizami Food Festival in Farzi Cafe.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Timeline
Regional Executive Chef
GIGU HOSPITALITY PVT LTD
01.2023 - Current
Regional Executive Chef (SOUTH)
MASSIVE RESTAURANTS PRIVATE LIMITED
12.2021 - 12.2022
Executive Chef
FARZI CAFE RIYADH
07.2018 - 12.2021
Executive Chef
MASSIVE RESTAURANTS PVT. LTD.
09.2017 - 07.2018
Executive Chef
SFO HOTEL & SUITES (KARKADA JAYALAXMI HOTEL PVT. LTD)
04.2009 - 08.2017
Sous Chef
S HOTEL
08.2008 - 03.2009
Senior Chef De Partie
SOLITARE HOTEL (THE NAWAB)
11.2007 - 07.2008
Chef De Partie
DLF GOLF & COUNTRY CLUB RESORT
06.2006 - 10.2007
Chef De Partie
HOTEL GRAND WESTEND
06.2005 - 04.2006
Commis Chef
HOTEL INDIA
05.2003 - 05.2005
Kitchen Assistant Intern
HOTEL HINDUSTAN INTERNATIONAL
03.2002 - 03.2003
DDU UNIVERSITY
Master of Arts from History
04.2001
SAMS INSTITUTE OF HOTEL MANAGEMENT
DIPLOMA IN HOTEL MANAGEMENT from Food And Nutrition
04.2001
DDU UNIVERSITY
Bachelor of Arts
07.1997 - 04.2001
Cooking, Driving, Explore new places, Try new dishes
- Done practice in Molecular Gastronomy, Done many Regional Cuisine.
- Driving almost south as well Saudi Arabia.
Cooking, Driving, Explore new places, Try new dishes
- Done practice in Molecular Gastronomy, Done many Regional Cuisine.
- Driving almost south as well Saudi Arabia.
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