Mohammed Yunus Mohd.Yusuf
Navi Mumbai
Summary
Accomplished food and beverage management professional with 21 years of experience in culinary guest relations, team building, and menu engineering. Skilled in hiring and training staff, controlling costs, and overseeing large-scale kitchen operations for hotels and off-site catering. Expertise in executing pre-opening projects and delivering high-quality culinary results.
Overview
25
25
years of professional experience
Work History
Executive Sous Chef
Yemek Doha
Doha
11.2019 - 03.2026
- Joined Yemek Doha in November 2019 as part of pre-opening team for Qatar Armed Forces, overseeing 45 kitchens across Qatar that served 65,000 to 70,000 meals daily.
- Expanded market reach by entering hotel associates and labour catering sectors, increasing meal service capacity by 100,000 meals daily.
- Mobilised planning strategies, menu development, staff recruitment, training, food presentations, HR processes, evaluations, and performance appraisals.
- Implemented new systems for inventory management, food cost monitoring, and recipe tracking using IT software including SAP.
- As well mobilised a number of international projects on industrial catering in Maldives, KSA, Iraq from Elegancia Catering.
- Elegancia Hospitality Services, Doha, Qatar. Website: [not provided]
Executive Sous Chef
The Ultimate Travelling Camp
New Delhi
01.2018 - 03.2019
- Mobilized projects for luxury glamping in remote world heritage locations, including Hampi, Ladakh, wildlife safari adventure camps, and Deccan Odyssey luxury trains.
- Created allergen-sensitive menus, delivering personalized service and fine dining experiences in unique locations, from the jungle during safaris to altitudes of 14,000 feet.
- New Delhi, India. Website: [not provided]
Executive Sous Chef
Keita Catering LLC
Dubai
06.2017 - 11.2017
- Managed overall operations, reporting directly to General Manager.
- Executed multi-departmental tasks including procurement, inventory management, hygiene standards, staff assessments, recruitment, client meetings, menu engineering, quality checks, training appraisals, and coordination with purchasing.
- Worked in Dubai. Website: [not provided]
Executive Sous Chef
Central Point Catering Services
Dubai
11.2016 - 05.2017
- Executed the role of Executive Sous Chef for Central kitchen in Dubai Investment Park.
- Managed inventory, ensured hygiene compliance, conducted staff assessments and recruitment, facilitated client meetings, engineered menus, performed quality checks, and led training and appraisals.
- Oversaw complete operations and reported directly to Director of Operations.
- Based in Dubai. Website: [not provided]
Executive Sous Chef
Intercat Hospitality Services
Dubai
09.2013 - 10.2016
- Served as Executive Sous Chef for main kitchen, ensuring compliance with HACCP and food safety manual, assisting executive chef with audits, costing, and client meetings to meet requests while maintaining profitability and client satisfaction in a competitive market.
- Oversaw the entire kitchen operation producing 20 thousand meals per day for associates of hotels, commercial offices, schools, and banquets from the central kitchen and satellite kitchens.
- Controlled costs and achieved daily budget targets by managing ordering processes, coordinating with purchasing for optimal supplier selection, conducting yield testing, and inspecting raw materials upon arrival, reporting discrepancies as necessary.
- Mobilized various projects including staffing, recruiting, equipment procurement, and menu engineering.
- Staff performance assessment, on the job training, recruiting and training them to meet the target and means to extend their targets for future prospects.
- Attended client meetings and incorporated their requirements while adhering to the company's budget and profitability.
- Organizing food for annual functions of the client and other occasions like national days, birthday celebrations, excursions etc.
- Provided culinary services in Dubai, showcasing diverse cuisine options.
Sous Chef
Le Royal Meridien and Beach Resorts
Dubai
08.2011 - 06.2013
- Oversaw culinary operations for 6 outlets, including Royal Café and 3 staff complex cafes, serving multi cuisine dishes for 2400 staff at Le Royal Meridien beach resort and spa and Grosvenor house Tower I and II.
- Coordinated annual associates party banquet for 2000 attendees per day over 2 days, featuring a multi cuisine buffet and live cooking stations.
- Implemented live cooking stations for associates, enhancing dining experience in the restaurant.
- Launched Sunday BBQ events in accommodations, providing guests with unique dining options.
- Motivated staff through internal promotions, leading to a 25% reduction in turnover.
- Scheduled staff to support the hotel banquets culinary team during festive seasons.
- Dubai. Website: [not provided]
Sr. Sous Chef
Intercat Hospitality LLC
Dubai
11.2008 - 08.2011
- Transitioned from Sr. Sous Chef to Head Chef, overseeing operations that catered to 25,000-30,000 meals daily and managed banquet functions and restaurant operations at The Pirates, accommodating 300 covers per meal period.
- Oversaw operations in Atlantis the Palm Jumeirah, catering to 3000 covers while monitoring quality aspects under HACCP principles.
- Developed and managed online presence for Dubai location, enhancing visibility and engagement with customers.
Foreman (DCDP)
Saudi Arabian Airlines Catering
Jeddah
01.2008 - 10.2008
- Job description is pertaining to all the jobs and responsibility for Stocktaking, indenting, preparation and packing of all salads, hors d'oeuvres, sandwiches, juices, cheeseboards, cold meat platters etc. for the flights including Saudia and foreign airlines viz BA, Lufthansa, Swiss Air; Air India, Pvt Aviation and other ROYAL VIP flights, which includes the flights of his royal highness King Abdullah and other ministers.
- Contributed to the garde mangère team for preparing meals for the king's and VIP flights, featuring an extensive menu of continental and Arabic cuisines.
- Coordinated meal plans with dispatch office for YC, JC, and FC, ensuring timely provision of diverse meal options for all airline services.
- Collaborated with menu development team to create and implement innovative menus biannually.
- Monitored product quality to ensure compliance with ISO 9002:2000 standards.
- Jeddah, KSA. Website: [not provided]
Commis I in Garde Manger
P & O Cruises
02.2007 - 09.2007
- Prepared fresh salads and cold dishes to enhance guest dining experiences.
- Collaborated with culinary team to develop innovative seasonal menu items.
- Ensured compliance with food safety and hygiene standards in kitchen operations.
- UK. Website: [not provided]
Commis I in Garde Manger
P & O Cruises
Bremen
09.2006 - 01.2007
- Bremen, Germany. Website: [not provided]
- Collaborated with chefs to develop seasonal menus and innovative dishes that attracted diverse clientele.
- Managed food presentation to elevate visual appeal and meet quality standards.
- Prepared cold dishes, salads, and appetizers to enhance dining experience.
Commis I
Saudi Arabian Airlines Catering
Jeddah
07.2002 - 05.2006
- Jeddah, KSA. Website: [not provided]
- Prepared high-quality meals while ensuring compliance with food safety standards to enhance customer satisfaction.
- Assisted senior chefs in daily kitchen operations and food preparation, contributing to efficient service and meal quality.
- Maintained cleanliness and organization of kitchen equipment and workstations to uphold safety and operational efficiency.
Demi-Chef-de-Partie
Oberoi Flight Services
Mumbai
04.2002 - 07.2002
- Executed shift supervisor duties as demi-chef de partie in cold kitchen, ensuring adherence to quality and quantity standards set by certified SOPs.
- Prepared and plated high-quality meals for airline catering services.
- Collaborated with kitchen staff to maintain smooth workflow during service.
- Delivered culinary services in Mumbai, contributing to guest satisfaction and operational efficiency.
- Managed food inventory and ensured proper storage conditions.
Flight Supervisor
Oberoi Flight Services
Mumbai
01.2002 - 03.2002
- Supervised flight operations for Jet Airways, coordinating meal uplifts and accommodating various dietary considerations.
- Coordinated catering handover to crew and SFS team, optimizing service delivery during flights.
- Ensured flight readiness by verifying completion before dispatch, collaborating with catering officer for thorough inspection.
- Assembled meal carts according to flight configuration and sector requirements.
- Loading and off loading the Aircraft as per the Loading Plan In designated Cabinet allocation.
- Making Daily Shift Reports and de-briefing the Line Duty Manager.
- Mumbai. Website: [not provided]
FB Associate
Renaissance by Marriot
Mumbai
05.2001 - 09.2001
- Oversaw operations of 24-hour coffee shop, LAKE VIEW CAFÉ, ensuring efficient service and customer satisfaction.
- Provided high-quality service to guests in dining areas.
- Assisted in food preparation and presentation for events and meals.
- Maintained cleanliness and organization of dining and service areas.
- Mumbai. Website: [not provided]
Education
Master of Management -
Dr. D.Y. Patil IHMCT
Navi MumbaiHigher Secondary School Certificate -
AFAC Jr. College
MumbaiSkills
- Catering project management
- Menu pricing
- Cost management
- Recipe innovation
- Food safety
- Quality compliance
- Kitchen operations
- Supply chain oversight
- Vendor management
- Operational strategy development
- Waste reduction
- Recruitment and training
- Staff performance management
- Customer service excellence
- Effective communication skills
Languages
- Hindi
- Urdu
- Marathi
- English
Personal Information
- Title: Executive Chef
- Date of Birth: 01/10/80
- Nationality: Indian
- Marital Status: Married
Profile Links
https://www.linkedin.com/public-profile/settings?lipi=urn%3Ali%3Apage%3Ad_flagship3_profile_self_edit_contact-info%3B%2F2IvHbvjQ96p%2BGeXhopK%2BA%3D%3D
Timeline
Executive Sous Chef
Yemek Doha
11.2019 - 03.2026
Executive Sous Chef
The Ultimate Travelling Camp
01.2018 - 03.2019
Executive Sous Chef
Keita Catering LLC
06.2017 - 11.2017
Executive Sous Chef
Central Point Catering Services
11.2016 - 05.2017
Executive Sous Chef
Intercat Hospitality Services
09.2013 - 10.2016
Sous Chef
Le Royal Meridien and Beach Resorts
08.2011 - 06.2013
Sr. Sous Chef
Intercat Hospitality LLC
11.2008 - 08.2011
Foreman (DCDP)
Saudi Arabian Airlines Catering
01.2008 - 10.2008
Commis I in Garde Manger
P & O Cruises
02.2007 - 09.2007
Commis I in Garde Manger
P & O Cruises
09.2006 - 01.2007
Commis I
Saudi Arabian Airlines Catering
07.2002 - 05.2006
Demi-Chef-de-Partie
Oberoi Flight Services
04.2002 - 07.2002
Flight Supervisor
Oberoi Flight Services
01.2002 - 03.2002
FB Associate
Renaissance by Marriot
05.2001 - 09.2001
Master of Management -
Dr. D.Y. Patil IHMCT
Higher Secondary School Certificate -
AFAC Jr. College