Mohammed Rafeeque G
Head Chef
Chennai,TN
Summary
I am a highly resourceful, flexible and motivated Head Chef with an enduring passion for cooking. I understand that a successful business is the one that is efficient in using its resources to make a profit. As a Head Chef, I successfully ran my kitchen to a strict budget ensuring that everyone involved kept to the guidelines around portion control and used stock effectively. I also firmly believe that customer satisfaction is the most important aspect of running a successful restaurant; hence, I like to ensure that the food that comes out of my kitchen is prepared and presented to the highest standard.
Overview
17
17
years of professional experience
10
10
Head Chef Experience
Work History
Head Chef
International Cuisine Company for service
8 2023 - 11.2024
- Creating new menu's based on requirement's and Celebration Theme
- Should manage the daily operations of the kitchen, oversee the kitchen staff
- Ensure that the highest quality of cuisine is served
- Should take care of daily catering orders
- Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment
- Preparing new dishes, approving and polishing dishes before they reaches the customer
- Prepared food and supervised in outdoor catering also and trained kitchen staff
- Take physical inventory of specified food items for daily inventory
- Manage the kitchen staff, delegate tasks, and ensure the adequacy of food ingredients and supplies
- Ensure proper grooming and hygiene standards for all kitchen staff, food handling and sanitation certificates
Head chef
Caravane Earth
08.2022 - 07.2023
- Creating challenging weekly menu in farm to table concept
- Coordinates, supervise and review big banquet events and functions
- Supervise the preparation of all foods
- Ensure all staff are aware of their duties and what is expected of them and Teach new staff skills they require to perform their roles to the required standard
- Oversee and supervise all kitchen staff
- Establish the day's priorities and assign production and preparation tasks for the kitchen staff/chefs to execute
Head Chef
Elite Hospitality Management
05.2018 - 07.2022
- Responsible for the day-to-day running of the kitchen
- Constructed new recipes, cooking and presenting in delicious dishes
- Managing kitchen staff, comprising of four chefs and seven service staff and five kitchen porters Managing the budget and keeping track of costs and spending
- Ensure staff are aware of and follow safe work practices at all times and Assist other staff in the cleaning of the kitchen at the end of the shift
- Ordering, organising and managing stock
- Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations
- Assist the Catering Manager as required
- Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending
Head chef
QNCC (Qatar National Conventional Centre)
12.2014 - 04.2018
- Planning, cooking and presenting delicious dishes to the highest standard
- Ensure meals are produced on time, and sufficient quantities are available for the various areas
- Delegate duties to kitchen staff as per the menu requirements
- Oversee the ordering and control of stock levels
- Designing attractive menus appropriate to the hotel style and guest preferences
- Managing kitchen staff, comprising of four chefs and seven kitchen porters
Senior Chef De Partie
Radisson Blu Hotel
05.2013 - 10.2014
- Company Overview: (Pre Opening)
- To manage a section and junior chefs within the kitchen i.e
- Breakfast and lunch, conferencing or starters and desserts
- To maintain a high standard of food quality and presentation
- To maintain portion control as directed by the Chef Supervisor
- Manage any wastage recording, where necessary, appropriately
- (Pre Opening)
Chef De Partie
The Regency Luxury Hotel
08.2011 - 05.2013
Grill & Shift Leader
Ruby Tuesday
10.2008 - 12.2010
- Company Overview: high quality American casual dining
- American Embassy in Kuwait
- (Pre Opening)
- High quality American casual dining
- American Embassy in Kuwait
- (Pre Opening)
Commi 1
Hotel Abu Palace
07.2007 - 06.2008
Management Trainee
Nandhana Grand Hotel
05.2006 - 06.2007
- Company Overview: (Pre Opening)
- (Pre Opening)
Trainee
Orange County Luxury Resort
05.2005 - 10.2005
Education
Business Marketing -
Canan school of catering & hotel management
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Institute of American hotel and lodging Association (AH & LA)
Bachelor of Arts - B.com
Mazharual Ullom College, Ambur, Madras University
Chennai. India 04.2001 -
Hospitality Supervision - undefined
Educational Institute of American hotel and lodging Association (AH & LA)
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Food Safety & HACCP manual for Hotel & Restaurant in India
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Environment manual for Hotels and Restaurant in India
Skills
Creativity
Leadership Quality
Culinary Expertise
Food Preparation
Kitchen Management
Inventory Management
Time Management
Menu Designing
Budgeting
Food Safety
Food Service
Ability to Work Under Pressure
Communication Skills
Team Work
Decision-Making
Plating
Hygiene Systems
Cooking
Developing New Recipes
Accomplishments
Won Bronze medal in Horeca Kuwait Culinary Art Show 2012 exhibition leaders' group and hospitality services won the 'Bronze Medal' for Live Cooking competition from the Basket
Personal Information
- Nationality: Indian
- Marital Status: Married
Contactnumbers
0091 9944653558, 00966 570321885
Timeline
Head chef
Caravane Earth
08.2022 - 07.2023
Head Chef
Elite Hospitality Management
05.2018 - 07.2022
Head chef
QNCC (Qatar National Conventional Centre)
12.2014 - 04.2018
Senior Chef De Partie
Radisson Blu Hotel
05.2013 - 10.2014
Chef De Partie
The Regency Luxury Hotel
08.2011 - 05.2013
Grill & Shift Leader
Ruby Tuesday
10.2008 - 12.2010
Commi 1
Hotel Abu Palace
07.2007 - 06.2008
Management Trainee
Nandhana Grand Hotel
05.2006 - 06.2007
Trainee
Orange County Luxury Resort
05.2005 - 10.2005
Bachelor of Arts - B.com
Mazharual Ullom College, Ambur, Madras University
04.2001 -
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Institute of American hotel and lodging Association (AH & LA)
Hospitality Supervision - undefined
Educational Institute of American hotel and lodging Association (AH & LA)
undefined
Food Safety & HACCP manual for Hotel & Restaurant in India
undefined
Environment manual for Hotels and Restaurant in India
Head Chef
International Cuisine Company for service
8 2023 - 11.2024
Business Marketing -
Canan school of catering & hotel management