SHAIKH ABDUL NAYEEM
Chef
Jajpur,Odisha
Summary
Visionary culinary professional with 19+ years of extensive leadership experience within 5-star luxury resorts and international hotel brands across the UAE and India. Manages high-volume multi-outlet operations, large-scale banquet production （5000+ covers, menu engineering, and food cost optimization, and team leadership of up to 20+ culinary professionals. Recognized for delivering exceptional guest satisfaction, operational excellence, and consistent brand-standard compliance in luxury hospitality environments.
Overview
2
2
Certification
18
18
years of professional experience
4
4
Languages
Work History
Sous Chef
JA The Resort, Jebel Ali Beach Hotel
Jebel Ali
2023.06 - 2026.05
- Oversee IBN Majed All Day Dining, Banquet kitchen & In-Room Dining à la carte operations
- Led high-volume breakfast buffet and themed dinner services
- Supervised all kitchen food preparation, operating in demanding, high-volume a environment.
- Managed manpower planning, scheduling, and productivity to ensure efficient kitchen operations.
- Led junior chefs, training and guiding to enhance skills and promote collaboration.
- Coordinated with Executive Chef on forecasting, budgeting, and menu planning to align kitchen resources with operational goals.
- Implemented structured ordering and storage systems reducing wastage
- Monitored adherence to regulations and standards in kitchen operations. with Dubai Municipality regulations and brand standards
Sous Chef
Four-point Sheraton by Marriott Group
Dubai
2022.09 - 2023.06
- Ensured compliance with Marriott brand culinary standards, maintaining high quality and consistency in all kitchen operations
- Managed kitchen operations across multiple outlets, including specialty Indian restaurant (Purani Delhi) and in-room dining, enhancing guest dining experiences; pub Bar Kitchen
- Assisted in developing innovative menu items and seasonal promotions, contributing to guest satisfaction and engagement
- Controlled purchasing and optimised inventory management
Sous Chef (Pre-Opening)
WAVE SEAFOOD RESTAURANT
Ras-Al Khaimah
2020.11 - 2022.09
- Led full pre-opening culinary operations for 110-cover seafood restaurant
- Coordinated preopening activities for restaurant with 110 covers capacity, located in Ras-Al Khaimah, United Arab Emirates
- Developed menu, costing structure, and kitchen SOPs to align with restaurant vision
- Recruited and trained kitchen brigade, fostering a cohesive team culture
- Established supplier network and purchasing systems to ensure consistent quality and supply
Chef De Partie
JA The Resort, Jebel Ali Beach Hotel
Jebel Ali
2016.10 - 2020.10
- Executed large-scale buffet services and corporate banquets, delivering memorable dining experiences for guests
- Managed banquet and all-day dining operations at luxury resort, ensuring high standards of service and guest satisfaction
- Monitored inventory and waste to assist in controlling food costs at luxury resort, contributing to overall budget management
Demi Chef De Partie
JA The Resort, Jebel Ali Beach Hotel
Jebel Ali
2013.01 - 2016.10
- Supervised kitchen staff performance to ensure adherence to operational standards and efficiency.
- Ensured smooth food production by managing multiple tasks with precision in a challenging environment.
- Coordinated stock purchases with suppliers, overseeing receipt and storage processes to maintain inventory levels.
Demi Chef De Parties (Pre-Opening Team)
HOLIDAY INN Dubai Airport by IHG Group
Dubai
2009.11 - 2012.12
- Partnered with pre-opening team to develop operational frameworks for hotel with 379 rooms on Airport Road, Dubai, UAE
- Facilitated successful hotel opening by coordinating key operational tasks
- Assisted in execution of buffet and à la carte operations to enhance guest experience
Commi Chef
Fortune selects JP cosmos BY ITC WELCOMEGROUP
Bangalore
2008.05 - 2009.11
- Properly prepped and executed recipes directed by the Sous Chef
- Managed food preparation processes to ensure timely service.
- Organised workstation for efficient food preparation.
- Ensure hygiene and high standard of safety.
- Assisted with pre-opening tasks to establish operational standards for a 134-room business hotel in Bangalore, India.
Commi Chef
HOTEL PICCADILY
Lucknow
2006.08 - 2008.05
- Executed proper food handling methods in Indian cuisine, ensuring quality and safety of all food products.
- Maintained high hygiene standards and safety protocols to comply with health regulations.
- Fostered collaborative relationships within kitchen team to enhance communication and teamwork.
- Oversaw pre-opening operations for a five-star hotel with 106 rooms in Lucknow, India.
Education
Diploma in Hotel Management & Catering - Food Production
Premiere College
Bhubaneswar, Odisha2004-01
Matriculation completed - Odisha
O.B.S.E
CuttackSkills
- Food safety awareness
- HACCP knowledge
- Kitchen hygiene management
- Food preparation
- Menu development
- Menu planning
- Food plating and presentation
- Cost control
- Budget control
- Inventory management
- Supplier coordination
- Kitchen operations
- Quality assurance
- Kitchen equipment operation
- Time management
- Team collaboration
- Compliance management
Certification
- PIC Level 3 Certified
- Dubai Municipality Food Hygiene Certified
Languages
English
Master or proficient
C2
Hindi
Master or proficient
C2
Urdu
Master or proficient
C2
Oriya
Master or proficient
C2
Custom
I hereby declare that all the particulars given by me above are true to the best of my knowledge and belief.
Timeline
Sous Chef
JA The Resort, Jebel Ali Beach Hotel
2023.06 - 2026.05
Sous Chef
Four-point Sheraton by Marriott Group
2022.09 - 2023.06
Sous Chef (Pre-Opening)
WAVE SEAFOOD RESTAURANT
2020.11 - 2022.09
Chef De Partie
JA The Resort, Jebel Ali Beach Hotel
2016.10 - 2020.10
Demi Chef De Partie
JA The Resort, Jebel Ali Beach Hotel
2013.01 - 2016.10
Demi Chef De Parties (Pre-Opening Team)
HOLIDAY INN Dubai Airport by IHG Group
2009.11 - 2012.12
Commi Chef
Fortune selects JP cosmos BY ITC WELCOMEGROUP
2008.05 - 2009.11
Commi Chef
HOTEL PICCADILY
2006.08 - 2008.05
Diploma in Hotel Management & Catering - Food Production
Premiere College
Matriculation completed - Odisha
O.B.S.E