Chef with impeccable skills in preparation of diverse range of cuisines including modern Indian, European, Southern American, and other international cuisine. Utilizes the finest quality ingredients & adhered to standardized recipes, for an appealing, appetizing & customized dining experience.

1. SHAIKH MOHAMMED ASAD
EXECUTIVE SOUS CHEF / SR. SOUS CHEF | CULINARY & FINE DINING EXPERT | SOUTHERN AMERICAN,
MODERN INDIAN & CONTINENTAL CUISINE SPECIALIST
 +260 763886173/+966558214213 |  Shaikhasad543@gmail.com |  Daharan, Saudi Arabia | LinkedIn
Chef with impeccable skills in preparation of
diverse range of cuisines including modern
Indian, European, Southern American, and
other international cuisine. Utilizes the finest
quality ingredients & adhered to standardized
recipes, for an appealing, appetizing &
customized dining experience.
Customer focused professional exceling in
delivering delightful service through innovative
hospitality and maintaining warm & friendly
demeanour.
Brings refined cooking competence in
sculpting impressive menus and preparing
culinary dishes influenced by culturally diverse
regions around the globe. Specialized skills in
Sous Vide, Aging Curing, Confit & Grilling
while maintaining quality, presentation and
consistency of menu items.
AWARDS & ACCOLADES
Awarded Appreciation Letter from Sous Chef
| Sahara Star
Awarded Certificate during College Festival |
2010
SKILLS
Food Preparation /Kitchen Management |
Equipment & Machine Maintenance | SOP
Management | Root Cause Analysis | Inventory
Management | Kitchen Operational Excellence |
Menu Development & Modification | Kitchen
Audits | Waste Management | Costing &
Budgeting | Menu Planning & Development |
HSE Standards Compliance | Customer
Relations | Stakeholder & Vendor Management
| Team Leadership & Training
PROFILE SYNOPSIS
 Accomplished in managing the provision of casual and fine dining for boutique
luxury hotels & chain restaurants while overseeing kitchen/culinary operations and
preparation of meals
 Proven record of handling the pre-opening of luxury boutique hotels and
restaurants, 5 Times, consisting of menu planning, food costing, training staff, and
maintaining the hygienic standards
 Ability to develop, implement, and monitor effective meal preparation processes
and procedures in compliance with federal, local & organizational standards
 Conducts regular inspection to ensure cleanliness, sanitation and safety in kitchen
and storage areas while minimizing waste and maximizing cost/production ratio.
Maintains food costs within F&B budget guidelines
 Deft at ascertaining handling & repair of kitchen equipment and machinery in
compliance with safety, health and sanitation regulations. Implements HSE
guidelines & regulations to mitigate/resolve safety or health hazards
 Strategic mindset in steering the food inventory management along with defining
purchasing, cost control and budget tactics. Ensures ample quantity and variety of
food items at all times by supervising monthly inventories
 Serves as a mentor to hire, train & lead staff in food preparation, safe handling,
and operations of equipment while sustaining food safety and sanitation levels as per
Dubai Municipality Guidelines, ISO 9001, ISO 14001, and HACCP standards
 Technical Purview: MS office (Word, Excel, Power Point, Access) Spreadsheets,
(Google Drive, Sum, Vertical Hook Up) Email, Presentation
PROFESSIONAL EXPERIENCE
Head Chef (Main Kitchen & 2 Outlets) | 8 Portion, Saudi Arabia | Oct. 2022 – Present
 Pioneer quality control, food trials and costs as well as introduce modern
scrumptious dishes for customers
 Modify pre-existing recipes whilst controlling and directing the food menu
preparation. Ensure the maintenance of all the regulations of kitchen with emphasis
on sanitary and food safety guidelines
 Uphold optimum food hygiene and safety along with determining food inventory
needs, stocking and place orders on a timely basis
 Supervise maintenance of kitchen standards and ensure it reflects in regular audits
 Direct the management of food cost as per the established budget
 Sustain the standards of culinary operation as per the law of local authorities and
brand standard requirements
 Direct the management of food cost as per the established budget
 Utilize local & seasonal ingredients, instead of importing them to cut down on costs
Consultant Executive Chef | The Urban Hotel (Lusaka, Zambia) | Dec. 2021 – Oct.
2022
 Served as an Executive Chef optimizing inventory procedure, evaluating and
identifying potential suppliers
 Contributed an integral role in the pre-opening of the boutique hotel involving 2
outlets and 500 pax of banqueting
 Shouldered the organization of kitchen, staffing and menu planning (buffet, ala
carte, bar, cocktail)
 Mentored staff, negated food waste and deftly analyzed cost whilst enhancing the
efficacy of the kitchen. Formulated training budget for staff and presented the
recipe book to all the customers
 Superintended the management of kitchen operations including planning,
implementation and monitoring in compliance with set standards. Ensured high
quality and maintained food costs as per the budget
 Sustain the standards of culinary operation as per the law of local authorities and
brand standard requirements
 Serve as the voice of guest to resolve, address and follow up on the guest

2. ACADEMIC CREDENTIALS
2011
Anjuman-I-Islam Institute of Hotel
Management & Catering Technology |
Bachelor's in Hotel Management
TRAININGS & PROFESSIONAL
ENHANCEMENTS
May 2009 – Oct 2009
Training in Front Office, Housekeeping, Food
Production, Food & Beverage Service | Sahara
Star, Mumbai
EARLY CAREER
D.C.D.P | Pan India Food Pvt. Ltd. | Jun.
2011 – Jun. 2013
REFERENCES
Anne Kaoma | Group HR Manager
The Urban Hotel – Lusaka, Zambia
annec@theurbanhotelgroup.com
+260 965 900 659
Chef Narasimha | Executive Chef
Burnside Hotel – England, UK
chefnarasimhamurthy@gmail.com
+44 772 986 1088
complaints
Sous Chef | The Quorum (Zambia, Lusaka) | Nov. 2019 – Jul. 2021
 Spearheaded the pre-opening team of The Quorum Hotel introducing a menu for
the restaurants and hub (7 sense /Mafinga peak / Q lounge and Business hub)
 Served as the 2
nd
in-charge for the pre- opening luxury boutique hotel and oversaw
menu planning, food costing, staff training, hygiene standard maintenance, etc.
 Acted as the head chef in lieu of ex-chef attending the weekly meetings with
marketing for promotion or theme nights
 Helmed trials of new menu along with planning and implementing a new menu
 Supervised daily operations of the kitchen such as menu planning, hygiene
maintenance, staff training and food preparation
 Piloted quality and portioning of the food to prevent cost and wastage
 Executed interviews for duty roaster and leaves and directed the management of
food cost as per the established budget
 Introduced cost effective customer friendly menu while preparing & presenting food
following standard recipes and techniques. Oversee the accurate portion control and
assist in establishing menu selling prices
 Superintend the management of kitchen operations including planning,
implementation and monitoring in compliance with set standards. Ensure high
quality and maintained food costs as per the budget
Jr. Sous Chef | 41 Degree WS Restaurant (Al- Sedriyah Company Qatar) | May 2018-
Sept. 2019
 Liaised with Head Chef assisting him to plan the special of the day menu or dishes
 Managed daily operation of the kitchen, hygiene of the restaurant, staff training and
food preparation. Troubleshot complaints and took preventive measures
 Oversaw the quality and portioning of the food to prevent cost and wastage
 Sustained the standards of culinary operation as per the law of local authorities and
brand standard requirements. Steered the development of effective plans for
formulating occasional and weekly cyclic menu for buffet
 Played an instrumental role in preparation of menus, al carte, room service, lunch
buffet & breakfast buffet menus, and dinner theme night menus. Developed
function, wedding menus and set menus
Jr. Sous Chef | Sun Room Cafe & Restaurant, Saudi Arabia | Feb. 2017 – Jan. 2018
 Handled the pre-opening of the restaurant and managed the food trial & costing
 Served as a 2
nd
chef-in-charge for the pre-opening team of the restaurant
 Directed menu engineering and hygiene of the restaurant meshing with the
corporate chef assisting him to plan the a la Carte menu and pricing
 Shouldered the staff training and development with respect to the food preparation
 Drafted a market list of ingredients to maintain & track minimum and maximum
stock levels, at all day dining restaurant, in both hot and cold section. Maintained
food quality & hygiene level up to HACCP standards
Chef-De-Partie | Nola Eatery & Social House, Dubai Jan 2015 – Oct 2016
 Served as the Chef-In-Charge for pre-opening team of the New Orleans theme
restaurant in Dubai
 Delivered training to food & beverage teams and administered kitchen operations
 Sustained a safe and hygienic kitchen environment and functioned as the Junior
Sous Chef in the absent of Chef, taking care of pickup counter
Chef | Taji Restaurant, Riyadh, Saudi Arabia | Jul. 2013 – Jul. 2014
 Led the pre-opening for the second branch of the restaurant and provided
assistance with the food production and preparation
 Stayed abreast of products or food items including ingredients & equipment’s for
appropriate adjustments to kitchen operations and establishing good standards
 Harmonized a positive and productive ambience by liaising with the employees and
helping team to build up congenial climate
 Steered the management and upkeep of hygienic kitchen inventory while
overseeing ordering & receiving of the items
~I hereby declare all the details provided in this resume are accurate to the best of
my knowledge~