Shaikh Ajajuddin
EXECUTIVE CORPORATE CHEF / CULINARY DEVELOPER
Riyadh
Summary
To work in a challenging environment where I can use my talents and prove my abilities for the company's growth. I am looking for a challenging position as brand executive chef/culinary developer at a growth-oriented firm, which will allow me to further utilize my skills and acquire new abilities.
Overview
18
18
years of professional experience
Work History
Chef Consultant / Culinary Director
RIVIERA GROUP
Lagos
01.2016 - 05.2026
Culinary Manager (Executive Chef)
SFC DUBAI MALL
Dubai
02.2015 - 01.2016
Sous Chef
Nesma Trading (Aramco)
04.2012 - 03.2013
Chef
Le Meridien Mecca
Mecca
02.2010 - 12.2011
Chef
Bahrain Petroleum Company
Bahrain
08.2008 - 08.2009
Chef Departé
Future Group
Mumbai
03.2008 - 08.2008
Education
EMBA - undefined
IIbms
01.2019
undefined
01.2012
Hotel Management
Mumbai collage of Hotel Management and Catering Technology
01.2007
Skills
- Leadership skills
- Communication
- Creativity
- Focus under pressure
- Food safety knowledge
- Food preparation
- Time management
- Kitchen skill
- Team work
- Willing to learn
- Budget management
- Business skills
- Delegating tasks
- Inventory control
- Menu creation
- Adaptability
- Culinary expertise
- Discipline and dedication
- Flexibility
- Kitchen operations and staff management
- Knowledge of ingredients and culinary techniques
- Promote respect
- Rostering and mentoring of kitchen staff
- Stamina
Languages
English
Hindi
Arabic
Personal Information
- Passport Number: V7226279
- Marital Status: Married
- ID Type: Passport
- ID Number: V7226279
Roles And Responsibilities
- Developing and planning menus and daily specials
- Checking meals are prepared and presented to a high standard
- Managing kitchen staff, including hiring, training, and overseeing their work
- Purchasing food supplies and kitchen equipment, while managing budgets
- Implementing and maintaining health and safety standards in the kitchen
- Collaborating with other departments or teams for corporate events or meetings
- Monitoring food waste and usage, and implementing strategies to reduce waste
- Keeping up-to-date with latest culinary trends and food safety regulations
- Conducting regular quality control checks and addressing any issues promptly
Hobbies and Interests
- Create own dishes
- Tweak well-known recipes
- Blend favorite cuisines
- Choose own ingredients
Timeline
Chef Consultant / Culinary Director
RIVIERA GROUP
01.2016 - 05.2026
Culinary Manager (Executive Chef)
SFC DUBAI MALL
02.2015 - 01.2016
Sous Chef
Nesma Trading (Aramco)
04.2012 - 03.2013
Chef
Le Meridien Mecca
02.2010 - 12.2011
Chef
Bahrain Petroleum Company
08.2008 - 08.2009
Chef Departé
Future Group
03.2008 - 08.2008
EMBA - undefined
IIbms
undefined
Hotel Management
Mumbai collage of Hotel Management and Catering Technology