Mohammad Shaeem Quraishi is a seasoned chef with 12 years of experience in Indian and Mughlai cuisine, specializing in cost-effective and high-quality dish preparation in high-pressure environments. He has held various reputable positions in renowned hotels and restaurants, managing teams and ensuring adherence to safety and quality regulations. His education includes a diploma in hotel management and ongoing MBA studies, along with multiple publications recognizing his culinary expertise.

1. Resume
Mohammad ShaeemQuraishi
25, sarai hasan ganj daliganj
Lucknow- 226 020 (UP) INDIA
cell : 00971551518637
E- mail : chefshaeem@gmail.com ,
md_shaeem2000@yahoo.com

3. Have 12 years of experience in making delicious healthy dishes in star hotels and leading
restaurants. Expert in making food at reduced cost without compromising on quality and taste.
Have got training from chefs of various star hotels and so expertise in quality procedures and
regulations to be followed while making food. Also specialized in preparing menu for the day,
with good combinations to attract customers. Can handle high pressure environments and make
dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently
managing a team of chefs and cooks and conducted training for them to handle tasks efficiently
and make good delicious dishes.
Mohammad ShaeemQuraishi
25, sarai hasan ganj daliganj
Lucknow- 226 020 (UP) INDIA
cell : 00919305890873,00971551518637
E- mail : chefshaeem@gmail.com , md_shaeem2000@yahoo.com
Publication:-
1.AWADH WINNING MAGIC
Creative Brands - Vol-2-Issue-3
Creative Brands - Asia Pacific & Middle East
DEC 2014
http://issuu.com/creativebrandsmagazine/docs/creative-
brands-vol-2-issu-3/1
The Food Story: The tale of two kebabs(Link)
THE INDIAN EXPRESS
September 25, 2014
http://indianexpress.com/article/lifestyle/food-wine/the-food-story-the-tale-of-
two-kebabs/99/

4. 2.THE ROYAL TASTE(Link)
THE TRIBUNE
May 11, 2013
THE ROYAL TASTE
http://www.tribuneindia.com/2013/20130511/ttlife1.htm#3
3.OUT LOOK HINDI MAGAZINE.
http://www.outlookhindi.com/taste-90/indian-msaldani-just-cumin-88
JAN 10, 2015
4.Picksfrom the Royal AwadhiDelights by MasterChef Shaeem Quershi
http://whatsupinindia.com/2015/01/picks-from-the-royal-awadhi-delights-by-
master-chef-shaeem-quershi/
Jan 27 , 2015
5. LAUCHED AS SPECIALITY CHEF
http://www.chefsutra.com/index.php?id_manufacturer=4&controlle
r=manufacturer
FEB 1,2015
Objective:
To utilize my abilities and experience of managing a team making
special variety dishes of India in a professional rewarding environment.
Specialization:
Indian , Mughlai , Tandoor, Salad ,& Butchery
Total experience:
Elevenen Years
Education qualification:

5. High school from U.P. BOARD in 1999
Intermediate from U.P. BOARD in 2001
B.A. from lucknow university in 2004
Doing MBA in Hotel Management from
Annamalai University.
Professional Qualification:
1. ONE AND THE HALF YEARS DIPLOMA IN HOTEL
MANAGEMENT FROM MAURYA INSTITUTE OF
HOSPITALITY & MANAGEMENT.( DEHRADUN) IN 2001 -
2002
2. ONE AND HALF YEARS DIPLOMA (CULLINARY)
FROM ASHOKINSTITUTE OF HOSPITALITY AND
TOURISM MANAGEMENT ( ITDC) NEW DELHI.
2003 - 2004
FOOD SAFETY TRAINING:-
Done Food Safety PIC level 3 course from MRS food safety
Dubai (Highfield.co.uk).
Technical qualification:
Done six month diploma in computer application
Good knowledge of MS office & Internet
Achievements and skills:
1. Have the ability and experience to prepare quality variety dishes in the stipulated time.
2. Have expertise in variety of techniques in cooking to prepare healthy tasty dishes
3. Have excellent managerial ability and have managed various teams with great efficiency.
4. Have ability to produce cost-effective quality healthy delicious dishes by appropriate
5. planning
6. Have experience of managing all operations related to dish in star hotels.
7. Have also trained team mates, by conducting practical and training cooking classes.
8. Have got many appreciation and certification, for making excellent new delicious dishes.

6. Strengths:
a. Can handle and prepare delicious quality healthy food to handle large orders in
stipulated time.
b. Efficient in making different delicious menu charts to attract customers
c. Efficient in cost control while preparing delicious quality healthy food and
thereby gives profit to the organization as well as satisfactions to customers
WorkHistory:
Chef De Cuisine( Indian) Oct. 2013 to present
Millennium& Copthorne hotels
Dubai
RESPONSBILITY
Pre-Opening
RANGEELA Restaurant is Concept of Fine Dining which is royal indian mughlai awadhi
cuisine.
Ensure all food is prepared according to the recipe and photographic guidelines.
Ensure that these recipes/photos are posted for all culinary and F&B personnel to see
Develop a positive working relationship with all shore side departments to facilitate a
team-oriented atmosphere. Planning market list, menus and recipes
Budget cost of food and labors
Designing kitchen, Find out ingredients from market.
Regularly communicate with the Executive Sous Chef regarding culinary matters.
Ensure that assigned galley is maintained in accordance with Company SOP, (HACCP), SMS,
safety and environmental regulations.
Ensure that cleaning schedules are in place and being followed in assigned galley.
Complete daily walk-through with the Executive Chef.
Continuously review the operation and make recommendations on how to enhance the product
to the Executive Chef.
Implement new policies, standard operating procedures and Company initiatives as assigned.
Complete reports in a timely manner.
Review the operational logs daily to identify areas of deficiency and to determine appropriate
courses of action to correct.

7. Continually reference the F&B event calendar to ensure proper planning and preparation for
future events.
Ensure that Galley personnel maintain the par stocks assigned for food products and equipment.
Be aware of, and work to decrease, the stock of slow moving items.
Assists with all other tasks as requested by the Executive Chef.
Enforce cost control procedures and monitor waste and breakage.
Ability to handle stress well and work under pressure
Master chef apr.2013 to sep. 2013
Raddison blu hotel (Carlson rezidor)
Ludhiana
RESPONSBILITY
responsibility of managing and delivering quality delicious food by managing a team of cooks
and chefs. I specialize in presenting delicious Indian, Awadhi , dumpukth and Mughlai foods.
responsibility of assigning menus for the day and present different variety menus on different
days which attract customers. Assist the Chef in all aspects of managing, hiring, training, review
kitchen employees, Achieve optimal performance and accomplishment from assigned kitchen
staff.
• Managing all aspects of the culinary production, including food preparation according to the
description and HACCP standards.
• Striving to exceed guest expectation and always acts in a professional manner using the
company's Mission, Vision and Values. Adheres to sanitation practices.
• Ordering equipments and utensils and receiving its
• Planning market list, menus and recipes
• Budget cost of food and labors
• Designing kitchen, Find out ingredients from market

8. cuisine consultant(head chef) Jan.2012 to Feb 2013
25 DEGREE NORTH RESTURANT
DUBAI,
RESPONSBILITY
Pre-opening
25 DEGREE NORTH Restaurant is Concept of Fine Dining which is royal indian mughlai
awadhi cuisine. responsibility of introduce the real authentic Mughlai and Awadhi cuisine,
provide professional leadership and direction to kitvhen personnel. Trained to staff according .
Ensure that all recipes and food preparation meet cuisine specification.Ordering equipments and
utensils and receiving its
• Planning market list, menus and recipes
• Budget cost of food and labors
• Designing kitchen, Find out ingredients from market.
Sous chef dec 2010 to dec 2011
Tablez food company
Abu dhabi
Responsibility:
Responsible for the daily operations of the kitchen, and provides
professional leadership and direction to kitchen personnel. Ensures that all recipes, food
preparations, and presentations meet restaurant's specifications and commitment to quality.
Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper
food-handling techniques. food cost analysis, inventory, budgeting and purchasing

9. Jr.Master Chef July 2010 – dec 2010
ITC FORTUNE LANDMARK INDORE
Responsibilities:
responsibility of managing and delivering quality delicious food by managing a team of cooks
and chefs. I specialize in presenting delicious Indian and Mughlai foods. I take the responsibility
of maintaining all the inventories required for food department. I take the
responsibility of assigning menus for the day and present different variety menus on different
days which attract customers. food cost analysis, inventory, budgeting and purchasing.
CDP Aug2008 - May2010
Red Chilli” Restaurant
Riyadh (SAUDI ARABIA)
Responsibilities:Responsible for all aspects of the kitchen including management of twenty-
five employees. Developed new dinner and lunch menus. Handled special event and Maintained
food cost analysis, inventory, budgeting and purchasing.
.Commi, Aug 2004 to jan 2008
HOTEL THE ASHOK
(ITDC) New Delhi

10. Responsibilities:
As a cook I was assigned the responsibilities of making dishes mainly India & mughlai foods.
Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of
Indian Dine.
Traininee jan 2003 to june 2004
ITDC NEW DELHI
Responsibilities:
I got training under the direction of chef and assisted in making dishes of
varieties. I also learnt about the important of quality and healthy food preparation by attending a
workshop conducted by chief chef.
Personal information :
Father name : Mr. Mohd.Naeem Qureshi
Date of birth : 16081984
Nationality : Indian
Language known : Hindi , English &urdu
Marital status : married
Hobbies : Cooking , Reading , Playing Cricket
Passport no : F 2719348
Validity : 28305 to 27032015
UAE driving licence no : 1783557
Date:
Place: (MOHD. SHAEEM QURAISHI)

11. References
Mr. Raman Khanna
ramankhanna62@yahoo.com
00971506143193
0097466995094
Chief Operating Officer and Director
Global Hospitality & Restaurant Development
Company
September 2012 – Present (1 year 9
months)Doha, Qatar
Director of Restaurant Opeartions
Abu Dhabi National Hotels
September 2011 – September 2012 (1 year 1
month)ADNH Head Office

12. Director of Development & Commercial,Hotels
& Hospitality
ALDAR Properties PJSC
October 2005 – September 2011 (6 years)
Mr. Girish Babu
Ex. Chef
Media one Hotels
Dubai
00971558692999
bb_grsh76@yahoo.com
Mr. Vijay
Ex. Sous Chef
Armani Hotel
Dubai
00971566783345
vanand@armanihotels.com
Mr. Dinesh Rawat
Ex. Chef

13. Raddisson Blu
Ludhiana India
00918054715065
dinesh.rawat@rdmbdludhiana