Waqar Qureshi is a sous chef with over 15 years of experience in kitchen management roles across hotels in Dubai and Abu Dhabi. He is currently working as a sous chef at Catch Restaurant & Lounge in Abu Dhabi, where he oversees all kitchen operations and food purchasing, preparation, and presentation. Prior to this role, he held positions as a chef de partie and chef tournant at hotels like Centro Capital Center Rotana and Amwaj Rotana in Dubai, where he managed main kitchen operations and banquet functions. He has a diploma in culinary arts from Marriott Hotel in Karachi and is certified in food hygiene and HACCP standards.

1. WAQAR QURESHI
CAREER OBJECTIVE:
To use my experience and qualification for the continuous improvement of process and willing to
be work as a part of your team for the success of your esteemed organization.
Work Experience:
July 2014 – Till Present Sous Chef,
(Pre opening team)
Catch Restaurant & Lounge Third party ( ST REGIES Hotel )
Abu Dhabi, UAE
• Handling two out let dining & lounge 360 capacity in restaurant.
• Specialty cooking in the restaurant Western and Asian food .
• Handling all kitchen operation area .
• All Purchasing monitoring using Microsoft dynamics AX.
• Preparation and monitoring all cart presentation.
• Food presentation for new and existing menu.
• Monitoring food cost keep below to restaurant budget.
• Handling all kitchen chef monthly training records.
• Handling Market list and store requisition.
• Handling monthly payroll for kitchen.
• In the absence of Chef D cuisine supervising the operation.
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U.A.E : 00971 50 3645810
E-mail: waqar_qureshi50@yahoo.com
Date of Birth: 16-07-1984

2. • Train Commis on food menu and presentation.
• Monitoring of CCP records.
• Assist chef D cuisine in menu preparation and presentation.
JULY-2013 - MAY2014 Chef Tournant (Main kitchen)
Centro Capital Center Rotana hotel,
Abu Dhabi, UAE
Responsibilities
• Handling all main kitchen operation and banquet operation.
• Preparation and setup of all day dining buffet.
• Food presentation for new and existing menu.
• Specialty cooking, Indian, Pakistani, continental, Asian and BBQ cuisine.
• Handling ala carte from room service and all day dining C,Deli restaurant
and C,Mondo
• Monitoring food cost keep below to hotel beget.
• Handling all kitchen chef monthly training records.
• As a department trainer coordinator in main kitchen.
• Handling Market list and store requisition.
• Handling monthly payroll for kitchen and stewarding department.
• In the absence of executive Sous Chef supervising the operation.
• Train Commis on food menu and presentation.
• Monitoring of CCP records.
• Assist Executive sous chef in menu preparation and engineering.
Dec 2010 – July 2013 Chef De Partie (Main Kitchen)
Amwaj Rotana Hotel, Dubai, UAE
(Pre-opening team)
Responsibilities
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3. • Preparation and setup of all day dining buffet.
• Preparation different kind theme night, Latino night, Italian night
• Indian night, Thai night, Mediterranean night, oriental night,
• Buffet for all day dining.
• Food presentation for new and existing menu.
• Handling ala carte from room service and all day dining.
• Specialty cooking of Indian, Pakistani, continental and BBQ cuisine.
• Handling banquet functions and out site catering.
• Market list and store requisition.
• In the absence of Sous Chef supervising the operation.
• Train Commis on food menu and presentation.
• Monitoring of CCP records.
• Assist sous chef in menu preparation and engineering.
• Organizing food storage and stock rotation.
Mar 2010 – Nov 2010 Demi Chef De Partie (Main Kitchen)
Amwaj Rotana Hotel, Dubai, UAE
(Pre-opening team)
Responsibilities
• Preparing miz and plus for buffet and ala carte.
• Preparation and setup of all day dining buffet
• Preparing food for banquet functions.
• Cleaning and arrangement of kitchen items.
• Handling room service ala cart.
• Buffet setup and handling live kitchen in all day dining.
• Communication with senior chef for operation.
Nov 2007 – Feb 2010 Commis I (Main Kitchen)
Al Bustan Rotana Hotel, Dubai, UAE
Responsibilities
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4. • Cleaning and disinfection of vegetables.
• Preparing break fast, lunch and dinner food for all day dining.
• Buffet refilling and temperature monitoring of food.
• Preparing mis and plus for ala carte and buffet.
• Participated with stewarding for deep cleaning of kitchen and Storage
areas.
• Temperature monitoring of chillers and freezers.
• Assist senior chef in operation.
April 2006 – Oct 2007 Commis2 (Main Kitchen)
Al Bustan Rotana hotel, Dubai, UAE
Responsibilities
• Assist demi chef and chef de partie on buffet all day dining.
• Participate with stewarding for deep cleaning of kitchen.
• Handling room service ala cart.
• Preparing breakfast for all day dining.
• Assist senior chefs Mizzen plus for banquet function and
• All day dining theme night.
Dec 2005 – April 2006 Hyde Out Restaurant, Karachi, Pakistan
Chef In-charge.
Clifton Grill Restaurant, Karachi, Pakistan
Commis I. (Mar 2005 to Nov 2005)
Karachi Club, Karachi, Pakistan
Commis I. (Dec 2004 to Feb 2005)
JAN 2002 – DEC- 2004 Marriott Hotel ,Karachi , Pakistan
Two Year’s Diploma,
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5. Education & Qualification:
2003 Higher Secondary School Certificate (H.S.C)
Karachi Board, Pakistan
2000 Secondary School Certificate (S.S.C.)
Karachi Board, Pakistan
Technical Trainings:
January 2014 On Job Training
Centro Capital Center Rotana
(Abu Dhabi) U.A.E
February 2014 Managing colleague development
Centro Capital Center Rotana
(Abu Dhabi) U.A.E
Food Hygiene Certificate Achievement
September 2014 Food Hygiene Intermediate (LEVEL: 03)
Training center Royal catering group L.L.C
(Abu Dhabi) U.A.E
March 2014 Food Hygiene Intermediate (LEVEL: 02)
Syscom College (Abu Dhabi)
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6. Training center Centro capital center Rotana hotel, AbuDhabi)
October 2012 Food Hygiene (LEVEL: 02)
Highfield awarding body, UK
Training center Amwaj Rotana hotel, Dubai
June 2006 Basic Food Hygiene
The Royal Environmental Health institute of Scotland
Training center Al Bustan Rotana Hotel, Dubai
April 2009 Certificate of HACCP Awareness
The Royal Environmental Health institute of Scotland
Training center Al Bustan Rotana Hotel, Dubai
Achievements:
• Appreciation letter by the Area Director of Hygiene & Sanitation – Rotana
Hotels for efficiently applying hygiene & HACCP principals at work.
• Five year long time service award from rotana management.
• Chosen by the Al Bustan Rotana Hotel’s management to work closely
with Italian Chef – Mario Mussoni during Italian promotion at hotel (May
2008)
• Letter of Appreciation from Executive Chef – Al Bustan Rotana Hotel
Dubai for untiring efforts during Gala Dinner of Mena Awards (May 2007)
• Appreciation letter from Executive Assistant Manager Al-Bustan Rotana
Hotel Dubai for outstanding service during Holy Month of Ramadan
(October 2006)
• Appreciation letter from Clifton Grill (May 2005)
• Selected to accompany Chef’s squad for preparing food for HH Sheik
Mohammed Bin Rashid Al Maktoum – Ruler of Dubai & Prime Minister of
UAE during his visit to Morocco.
Strengths:
• Hardworking, devoted and accepts challenges & responsibility
• Problem solving abilities that remain impassive under pressure
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7. • Strong analytical thinking blended with exploratory nature
• Team player, Motivational speaker, Innovative
• Proven commitment to exceeding expectations
• Strong communication and drafting skills
• Self motivated and flexible
Other Activities:
• Cricket team player for Centro Capital Center Rotana
• Internet surfing
Computer & Technical Skills:
• Excellent knowledge of Microsoft word, Microsoft Excel
• Food & Beverage Management software (FBM)
• Supply Chain Management software (SCM)
• Microsoft Dynamics AX
References: Available on request
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