Open To Work
MOHAMMAD IBRAR ALAM
Kolkata
Work Preference
Summary
Experienced With over 25 years of global experience, emerged as a highly accomplished Executive Chef, recognized for his leadership in luxury hotels, high-end catering, restaurants and large-scale food service operations. His career spans across the UAE, Saudi Arabia, Qatar and India where he has successfully led diverse culinary teams, developed innovative menus, and implemented international food safety standards. He specializes in culinary leadership, strategic menu engineering, food safety management, and cost-efficient kitchen operations, ensuring exceptional guest satisfaction and operational excellence incorporate, industrial, and high-end hospitality sectors.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Executive Chef
OAK Group.
06.2023 - 06.2025
- Led the Riyadh Central Kitchen operations, managing a team of 73 culinary professionals to produce multi-cuisine dishes Arabic, Indian, Continental, and Italian served to 7,000 daily , executive management to junior staff in the form of buffet Ala Carte and Pax.
- Oversaw restaurant and large-scale catering operations in both NEOM and Riyadh, ensuring seamless service delivery and customer satisfaction.
- Directed food production for high-profile events including the Riyadh Festival, Jeddah F1 Race, and various major functions, ensuring culinary excellence and flawless execution.
- Recruited, trained, and evaluated kitchen staff, building a high-performing, skilled, and motivated team.
- Managed inventory, procurement, and supplier negotiations to reduce costs and minimize food waste without compromising quality.
- Collaborated with sales and banquet teams to execute customized catering orders and large-scale events with precision and efficiency.
- Ensured strict compliance with HACCP guidelines and PIC Level 3 standards in all kitchen operations and food handling practices.
- Conducted regular team briefings, training sessions, and internal audits to uphold service quality and operational excellence.
- Partnered with senior management to align culinary operations with broader business goals, including client retention and brand growth.
Head Chef
Royal Catering Services Co LLC
05.2015 - 02.2023
- Led large-scale culinary operations at high-security industrial sites, serving up to 10,000 officer to Junior-ranked personnel daily, ensuring consistent, nutritious, and high-quality food service delivery.
- Launched and managed a full-service restaurant and a resort kitchen, overseeing all aspects of operations including staffing, menu engineering, vendor relations, and budgeting.
- Directed food production and service for high-profile corporate clients, consistently maintaining the highest hygiene, safety, and quality standards in compliance with HACCP and ISO regulations.
- Built and led a multicultural culinary team of over 100 staff, fostering a strong team culture, encouraging professional growth, and maintaining high performance in fast-paced environments.
- Planned and executed VIP catering for executive events, conferences, and high-level functions, delivering exceptional service and presentation under tight deadlines.
Executive Chef
Qatar Star Services Co LLC.
01.2022 - 01.2023
- Spearheaded large-scale catering operations for high-profile corporate events, government functions, and VIP clientele, ensuring exceptional service quality and guest satisfaction.
- Successfully led the pre-opening and operational setup of two restaurants in Muntazah and Lusail during the FIFA World Cup 2022, including staff recruitment, vendor coordination, and menu planning.
- Oversaw catering services during the FIFA World Cup 2022 in Qatar, managing food service logistics for thousands of international guests and collaborating with global hospitality partners under high-pressure, time-sensitive conditions.
- Ensured full compliance with international food safety standards, including HACCP, ISO, and PIC Level 3 protocols, maintaining the highest levels of hygiene and operational integrity.
- Supervised kitchen operations, including equipment maintenance and cleanliness, to guarantee safety, efficiency, and readiness at all times.
- Conducted regular team briefings, training sessions, and internal audits to uphold quality standards and drive continuous improvement across all F&B operations.
- Demonstrated strong leadership in cross-functional team management, supply chain coordination, and crisis response, significantly contributing to the success of food and beverage operations during one of the world's largest sporting events.
Head Chef
Global Emirates Services Co LLC
01.2013 - 02.2015
- Managed large-scale catering operations across prestigious sites including Al Hosn Gas, Al Bateen Airport, and Hamdan Palace, delivering high-quality service to diverse clientele with consistency and precision.
- Collaborated with the Executive Chef to oversee kitchen operations, ensuring seamless preparation and timely delivery of a wide variety of international and local cuisines.
- Developed and implemented nutritionally balanced meal plans tailored to client preferences, while introducing cost-control strategies that minimized food waste through effective inventory and portion management.
- Led and motivated a multicultural culinary team in a high-pressure environment, fostering collaboration and maintaining excellence in food quality and service delivery.
Sous Chef
Abu Dhabi National Hotels
05.2011 - 06.2012
Chef De Partie
Al Gosaibi Services Co LLC
04.2007 - 03.2011
Chef
The Oberoi Grand Kolkata
01.2003 - 12.2006
Cook
The Leela Palace
01.1998 - 03.2002
Education
Bachelor of Arts -
University of Calcutta
Kolkata, India01.1995
High School Diploma -
Magadh University
Bihar, India01.1992
Skills
- Catering Management
- F&B Operations
- Culinary Management
- Menu Development
- Menu Cost & Budgeting
- Corporate & VipCatering
- Inventory Management
- Hospitality Management
- Talent Acquisition
- Food Safety In Kitchen
- Hazard Analysis Critical Care Point (HAACP)
- Team Leader-Ship
- Staff Oversight
- Multi Site Operations
- Pre-Opening Restaurant
- Stock Management
- Project Management
- Quality Control
- Quality Assurance
- Hygiene Standards
- Event Planning
- Client Relation
- Banquet Management
- Culinary Arts
- Fire Safety
- Menu Presentation
- Fine Dining
- Recruitment
Certification
- Certification in Essential Food Safety Training from Syscoms College 2014, UAE.
- Certification in Essential Food Safety Training from Syscoms College 2019, UAE.
- Certification in Hospitality level 3 - 4 from Brentwood Open Learning College.
- Certification in From Valuable Contribution to the Success Of FIFA World Cup Qatar 2022.
- Certification in Intermediate Food Hygiene-Level 3 - 4 Conduct By TUV Middle East from TUV Nord, UAE.
- Certification in Participation In The Worker Welfare Ethical Recruitment Training from NEOM, Tabuk Saudi Arabia.
- Certification in ISO 45001:2018 Occupational Health & Safety Management System Awareness from Knight Safety Academy.
- Certification in ISO 9001:2015 Quality Management System Foundations from The Knights of Safety Academy.
- Certification in Hazard Analysis Critical Control Points from HACCP GURU.
- Certification in Education for Culinary Professional from Feed Planet Magazine.
- Certified Executive Chef & Culinary Consultant from HACCP GURU.
- Certification For Basic of Pest Management from Entotox Public Health.
- Certification in Hazard Analysis and Critical Control Point (HACCP) System from HACCP System Group.
- Certified Executive Chef (CEC) from Good Food Culinary & Kitchen Solutions.
- Certification in Food Allergy and Intolerance Training Certification from Food Standards Agency.
- Certification in Level 2 Food Safety & Hygiene For Catering - By An EHO from U-Demy.
- Certification in Sustainability Education for Culinary Professionals from World Chefs.
- Certification in Culinary Professionals Consultant from World Chefs Sunrice Academy.
- Certification in Continental Food Completion from Dubai Culture & Arts Authority.
- Certification in Emirati Cuisine At Practical Cookery from Emirates Culinary Guild.
- Certification in The Fresh Cut- Singapore Sling & Lychee Martini from At-Sunrice Global Chef Academy.
LANGUAGE:-
Arabic
Advanced (C1)
English
Advanced (C1)
Hindi
Bilingual or Proficient (C2)
Disclaimer
I hereby declare that the information provided above is true and correct to the best of my knowledge and belief.