This document summarizes the qualifications and experience of an individual with extensive experience in hospitality management, culinary arts, and business consulting. They possess strong leadership skills and have worked in managerial roles overseeing operations, marketing, and training for restaurants, catering companies, and educational institutions. Their career has involved increasing sales, reducing costs, and developing strategic plans. They have a diverse educational background including degrees in hospitality management, culinary arts, and business.

1. SummaryofQualifications
 Ability to work in a fast paced working environment
 Proficient in Microsoft Office Software
 Completed numerous public speaking workshops, which have aided in delivering presentations to
senior level executives, and general public.
 Goal-oriented individual with strong leadership capabilities.
 Organized, highly motivated, and detail-directed problem solver.
 Creative, energetic and amiable with a passion for serving people.
 Fluent in English, Kutch, and Gujrati.
 Chosen to make desserts for his highness the prince Aga Khan’s visitto Canada.
 2009/2010 President-Canadian Association of Food Service professionals VCC Branch (CAFP)
 Recipient of 2010 MAFSI National Scholarship in St John, New Brunswick
 Recipient of 2010 Golden Plate Award/Bursary from Aramark Foods Canada
Education
01/2011- Vancouver Community College Vancouver, British Columbia, Canada
 Bachelor of Commerce in Hospitality Management/Marketing BHM.
01/2009-12/2010 Vancouver Community College Vancouver, British Columbia, Canada
 Serving it Right certificate
 Hospitality Management Diploma
 Trained and have extensive knowledge of Microsoft office including word, power point, and excel.
02/2009-04/2009 Pacific Institute of Culinary Arts Vancouver, British Columbia, Canada
 Certificate in restaurant operations management.
09/2007-09/2008 Pacific Institute of Culinary Arts Vancouver, British Columbia, Canada
 Diploma in Baking and Pastry Arts (875 hour), Diploma in Culinary Arts (875 hours), Food Safe level
1 and 2
 Award for Volunteerism and extracurricular activity
 Chosen to represent institution in Chefs to the Field culinary competition 2008
09/2004-04/2005 University Of Alberta Edmonton, Alberta
 Bachelor of Science, Agriculture and Food Science
05/2003-04/2004 Chaparral High School Scottsdale, Arizona, USA
 High School Diploma with honors standing (3.6 GPA)
 Advanced Placement in Biology and Chemistry
Employment
01/2013-01/2015 Business Consultant for Subway Devco. LP.
• Collaborated with Franchisees to oversee coaching and training to increase sales, profit and
productivity.
Farooq Shariff
#202 5740 Toronto Road Vancouver, British Columbia Canada V6T 1L2
+1 778 329 7786/+1 778 558 3494
farooq.shariff@ymail.com

2. • Controlled and managed a territory which produced between $15,000,000 and $20,000,000 in
revenue annually.
• Co- managed, coached and developed a team of Business Consultants (Coach and Develop team base
on opportunities identified during internal audits).
• Increased sales in my territory by 5% and reduced costs by 3% on the overall operations for the
Subway brand
• Coached and supported franchisees into multi-unit expansion
• Performed restaurant openings (construction, team training and development, lease agreements).
• Responsible for reviewing and auditing procedures and policies to ensure operational compliance
including P&L statements in a multi-brand environment.
• Contributed to regular meetings of Food Services Team to identify areas for improvement and
development.
06/2009-Present Chef/Owner Karamel Catering and Hospitality Consulting
 Organize events from initial contact all the way through implementation for up to 200 people
 Assisted in redesigning menu and marketing strategy for Tiffin Indian Bistro in Calgary, Alberta
 Provide private chef services and custom menu planning for special events, small parties, and
corporate luncheons.
 Control rotating inventory of $3000 monthly
05/2010-11/2012 Pure Salon/Spa and Academy of Hair/Aesthetics Dar es Salaam, Tanzania
 Project Manager/Marketing- Assisted with planning and organizing Grand opening of Salon and
Spa for 300 people.
 International Sales Coordinator- Developing sales strategies and annual projections to meet
targets and sales goals.
 Marketing Director/Purchasing Manager for products and consultations in Western Canada
 Human Resources and Recruiting-Conducting interviews and applying best hiring practices via
international conference call.
04/2011-09/2012 Associate Director of Admissions Pacific Institute of Culinary Arts Vancouver,
British Columbia
 Developing two yearly marketing plans
 Brand awareness
 Strategic planning (Annual Budgets, P+L Statements, Forecasting)
 Student recruitment, interviewing, (Increased enrolment 4% over a year and a half)
 Evaluations and internal audits
 Human resource Development
 Represented company in the community through meeting and trade show attendance
09/2007-09/2008 Pacific Institute of culinary Arts Vancouver, British Columbia, Canada
 Chef- Duties alternate daily between managing and supervising a team. Controls include appetizers,
vegetable, starches, and saucier stations. Buffet service once a week.
 Bakeshop duties- Sandwiches, soups, salads, desserts, bread and pastries made from scratch daily.
 Catering-Duties include food preparation for 100 people or more (canapés, set menus, high volume
buffet service) including weddings, birthdays and office parties.

3. ActivitiesandAwards
 President-Canadian Association of Food Service Professionals VCC branch 2009/2010
 Traveled to numerous countries in Europe, Asia, Africa, Central America and the Middle East.
 Enjoy golf, jogging, entertaining, and wine education
ReferencesAvailable Upon Request