Summary
Overview
Work History
Education
Skills
Websites
Certification
Languages
Personal Information
Timeline
2b
Firoj Khan

Firoj Khan

Summary

Highly skilled chef with 18+years' experience in chef with extensive expertise in Middle Eastern and Asian cuisines, specializing in executing complex dishes flawlessly and creating original recipes. Adept manager with strengths in overseeing inventory, food costing, waste reduction, and budgeting. Believes teamwork is essential for optimal efficiency and top results. Thrives under pressure, prioritizes effectively, and adheres strictly to health and safety standards. Strong leadership skills and talent for building high-performance teams. Strategic planning, organizational abilities, and problem-solving skills contribute to maximizing bottom-line results. Keeps abreast of culinary trends while maintaining focus on superior product quality.

Highly skilled chef with 18+years' experience in chef with extensive expertise in Middle Eastern and Asian cuisines, specializing in executing complex dishes flawlessly and creating original recipes. Adept manager with strengths in overseeing inventory, food costing, waste reduction, and budgeting. Believes teamwork is essential for optimal efficiency and top results. Thrives under pressure, prioritizes effectively, and adheres strictly to health and safety standards. Strong leadership skills and talent for building high-performance teams. Strategic planning, organizational abilities, and problem-solving skills contribute to maximizing bottom-line results. Keeps abreast of culinary trends while maintaining focus on superior product quality. Professional expertise includes developing and implementing operational systems to enhance quality and financial satisfaction. Specializes in fine-dining cuisine and catering food production, possessing effective coaching and mentoring skills along with a commitment to maintaining peak physical fitness.

Overview

21
21
years of professional experience
1
1
Certification

Work History

OUTLET EXECUTIVE CHEF

GRAYBIRD MANAGEMENT.CO
TABUK, SAUDI ARABIA
09.2021 - Current
  • Company Overview: We offer comprehensive menu development and enhancement services, including: Creating new menus or upgrading existing ones. Implementing revenue and cost control strategies. Developing menus featuring American, European, Arabic, Asian, fusion, or exclusive new food concepts.
  • Food creation
  • Menu Development
  • Budgeting
  • Development Management
  • Quality Control
  • Forecasting
  • Planning
  • Profit and loss
  • Cost reduction
  • Kitchen management
  • Providing staff training on menu execution and service.
  • Implementing cost management systems.
  • Creating detailed menu booklets.
  • Developing market lists and establishing contact with reliable suppliers offering quality products.
  • Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • We offer comprehensive menu development and enhancement services, including: Creating new menus or upgrading existing ones. Implementing revenue and cost control strategies. Developing menus featuring American, European, Arabic, Asian, fusion, or exclusive new food concepts.

HEAD CHEF

LAGUNA LOUNGE, ALSHARQ GROUP
AL KHOBAR, SAUDI ARABIA
12.2017 - 01.2020
  • Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
  • Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

KITCHEN MANAGER

MOHAMED HILAL GROUP
DUBAI
12.2014 - 12.2017
  • Responsible for all food production including that used for fine-dining restaurants 60pax, great fusion lounge 160pax, banquet functions and other outlets.
  • Develop menus, food purchase specifications and recipes.
  • Supervise staff.
  • Develop and monitor food and labor budget for the department.
  • Maintain highest professional food quality and sanitation standards.
  • Plans menus for all food outlets in the complex.
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Consults with the Food & Beverage Director about food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Evaluates food products to assure that quality standards are consistently attained.

SOUS CHEF

MOHAMED HILAL GROUP
DUBAI
07.2012 - 12.2014
  • Managing the day to day running of any given section's assistant chefs.
  • The cleanliness, stock control, organization and standards of the section.
  • Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels.
  • Training of Commis Chefs on section, delegation of tasks to Commis and Demi Chef.
  • Assist other Chef de Parties and help each other keep motivated and focused.
  • Able to take controls and creates team spirit.
  • Have a high level of experience gained from various quality establishments.
  • Be fully aware of all hygiene control and chemicals used at Cliveden work as part of a team in a constructive manner that enables Cliveden to achieve the objective of being a market leader in the luxury hotel sector.
  • Comply with all Hotel and Company policies.
  • Assisting the Executive Chef and the rest of the team to maintain quality, standards and cleanliness required by the Chef.

SOUS CHEF

JAISE INVESTMENT
RAS AL KHAIMAH
06.2010 - 07.2012
  • In this role, I reported directly to Head CHEF In charge of one outlet Jaise fine dining restaurant, catering, Buffet.
  • The role consisted of: serves an extensive buffet breakfast in the morning and a tempting lunch buffet every day with a wide range of local specialties and international favorites.
  • Preparing menus for large buffet.
  • Preparing food for event.
  • Training new starters in food production and standards.
  • Banquet, food productions.
  • Supervisor purchasing.
  • Assisting the Head chef.
  • Advising manager on quality issues and providing successful solutions.

SENIOR CHEF DE PARTIE

BOWLING CITY (MOMENTO ITALIAN RESTAURANT)
SHARJAH
02.2009 - 07.2010
  • In charge of one outlet Jaise fine dining restaurant, catering, Buffet.
  • The role consisted of: serves an extensive buffet breakfast in the morning and a tempting lunch buffet every day with a wide range of local specialties and international favorites.
  • Preparing menus for large buffet.
  • Preparing food for event.
  • Training new starters in food production and standards.
  • Banquet, food productions.
  • Supervisor purchasing.
  • Assisting the Head chef.
  • Advising manager on quality issues and providing successful solutions.

SENIOR CHEF DE PARTIE

RAMEE GUESTLINE HOTEL
BANGALORE
07.2006 - 04.2009
  • Preparing and making simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.
  • Monitoring stock movement and be responsible for ordering on your section ensuring minimum kitchen wastage.
  • Ensuring knowledge of the product is maintained and communicated to all relevant personnel.
  • Responsible for completing mise en place.
  • Reporting any maintenance issues to the Head Chef.
  • Comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.
  • Liaising with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable ensuring all statutory regulations are adhered to, such as food hygiene policies.

DEMI CHEF DE PARTIE

COURTYARD BY MARRIOTT
PUNE
07.2004 - 05.2006
  • In this role, I reported directly to the chef de cuisine.
  • The role consisted of: understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
  • Monitor stock movement, to ensure stock security.
  • Ensure minimum kitchen wastage.
  • Assist with the provision of training and development for department staff in kitchen procedures.
  • Ensure knowledge of the product is maintained and communicated to all relevant personnel.
  • Work with the Sous Chef to ensure the mise en place is completed.
  • Report any maintenance issues to the Head Chef immediately.
  • Comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.
  • Comply with the conditions of the food hygiene policies.
  • To be flexible and willing to help other departments at busy times if required.

Education

Secondary Education - undefined

BSEO
06.2008

Diploma - Hotel Management

Karnataka State Open University
06.2008

Skills

  • Food creation
  • Menu Development
  • Budgeting
  • Development Management
  • Quality Control
  • Forecasting
  • Planning
  • Profit and loss
  • Cost reduction
  • Kitchen management
  • Software
  • Ms office
  • Excel
  • Powerpoint
  • Sword
  • Internet

Certification

  • MRS QUALITY CONSULTANT, FOOD HYGIENE, Dubai, 2013-10-01
  • AL SALAM FIRE SAFETY TRAINING, Dubai, 2014-11-01

Languages

English
Basically Arabic
Hindi

Personal Information

  • Title: EXECUTIVE CHEF
  • Date of Birth: 1987-08-20
  • Gender: Male
  • Nationality: Indian
  • Marital Status: Married
  • Religion: Islam

Timeline

OUTLET EXECUTIVE CHEF

GRAYBIRD MANAGEMENT.CO
09.2021 - Current

HEAD CHEF

LAGUNA LOUNGE, ALSHARQ GROUP
12.2017 - 01.2020

KITCHEN MANAGER

MOHAMED HILAL GROUP
12.2014 - 12.2017

SOUS CHEF

MOHAMED HILAL GROUP
07.2012 - 12.2014

SOUS CHEF

JAISE INVESTMENT
06.2010 - 07.2012

SENIOR CHEF DE PARTIE

BOWLING CITY (MOMENTO ITALIAN RESTAURANT)
02.2009 - 07.2010

SENIOR CHEF DE PARTIE

RAMEE GUESTLINE HOTEL
07.2006 - 04.2009

DEMI CHEF DE PARTIE

COURTYARD BY MARRIOTT
07.2004 - 05.2006

Secondary Education - undefined

BSEO

Diploma - Hotel Management

Karnataka State Open University

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