Hire the Best Executive Sous Chef in Lahore, Pakistan

Overseeing all kitchen staff, food preparation and cooking activities in a roof top facility or for several restaurants in a 4 star establishment.As executive chef I recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food.

Looking forward to an exciting challenging and opportunity to achieved my goal. More than ten years experience in F&B service and culinary management. Experienced Chinese Chef, proven reliability and leadership among others top to bottom level of expertise, Experienced Dim Sum cooking in front of guest with showmanship and art. Eloquent in kitchen management and served as lead Chef. Specialties: Fine Dining, Specialty restaurants experience, to prepare modern food menus, recipes, presentations, implementation of menus- Ala carts, buffets, promotion menu. Organization skills, food cost control and chef competition ,successfully managed the food festival. Patient trainer,Culinary Knowledge, My goal is to be a Executive Chef for a 5 Star hotel.

Working at Avari Hotel Lahore since 2003 (http://www.avari.com) • Worked as Cook trainee in Avari Hotel Lahore from August 28th, 2003 to March 18th, 2004. • 2 year work experience as a Cook Apprentice in Avari Lahore Hotel from March 19th, 2004 to 18 March 2006. • 2 year work experience as Cook 1st in Avari Lahore Hotel from 19 July 2006 to 31st March 2008. • 2 year work experience as Demi Chef De Partie in Avari Hotel from 1st April 2008 to 30th June 2010. • 2 year work experience as Chef De Partie in Avari Hotel from 1st July 2010 to 31st January 2012. • 1 Year work experience as Jr. Sous Chef in Avari Hotel from 1st February 2012 to 31st January 2013. • 10 months work experience as Sous Chef in Avari Hotel from 1st February 2013 to 30th November 2013. • Now Working as Executive Sous Chef & Asst. Department Head in Avari Lahore Hotel.

As a Chef ! Proficient leader with eminent culinary and management career encompassing, fine dining, hotel restaurant management and big volume catering skills with wide assortment of international cuisine and coupled with award winning menu engineering, extensive experience in food inventory planning and procurement. Strong leadership qualifications combined with outstanding team building skills. Background in providing exceptional regional leadership while directing multiple chain stores simultaneously. Significant contributor to revenue/ profit growth through aggressive improvement in quality, productivity, operational efficiency, and customer service. Area of expertise includes: Multi-Outlets Operations Management Personnel Oversight/ Management Cost Containment Innovative Menu Development & Planning Special Events Development Customer Service & Guest Relations Staff Training & Development Purchasing & Inventory Management  New Facilities Start up Budget Administration Quality Assurance & Control International Culinary Experience. MY CULINARY VISION:- Cooking is an art of make believe of appearances, and big secret of every dish is the love it is put its preparation. The enthusiastic, dedication, and ability of make possible the small miracle that every day comes, into being from the stove. Trained myself in the kitchen mixing with talent, creativity and tradition, modernity with perfect presentation, style and taste. Culinary Regards: SS

Goals:Seeking a challenging position in the cutting-edge organization that would enable me to utilize my expertise and skills in a challenging work environment, which will greatly enhance the company’s success as

OBJECTIVE:- To seek a leadership position in the culinary industry, where I can make a difference in increasing the Operational efficiency utilizing my knowledge and experience of nutrition, Restaurant management of Food services, Development and training. SKILLS SUMMARY:- Progressive culinary professional with over 16 years of experience in establishment that include several upscale Restaurants, Hotel & Catering. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer – oriented professional. Highly skilled at performing financial analysis, troubleshooting operation and recommending effective cost controls. HIGHLIGHTS OF PROFESSIONAL EXPERIENCE :- • Familiarity about internationally known cuisines and its relative impact on today’s guest preference, good understanding of Italian, continental, Japaneses(fusion Cuisine), Turkish, Lebanese, Mughlai, Pakistani, Mediterranean, QSR and fast food cuisine. • Vast experience of developing menu, creating innovative recipes and Proficient in fundamental of advanced cooking techniques and methods. • Developed consistently new improvements to cooking functional methods and put into practice. . Ability to motivate and manage all levels of kitchen staff, Researched and created new food items in menu that were practical to cook in restaurant kitchen. MY CULINARY VISION:- Cooking is an art of make believe of appearances, and big secret of every dish is the love it is put its preparation. The enthusiastic, dedication, and ability of make possible the small miracle that every day comes, into being from the stove. Trained myself in the kitchen mixing with talent, creativity and tradition, modernity with perfect presentation, style and taste.

Providing full consultancy of restaurants' for overall operating systems. Advertising, as well as staff providing, bringing in good working teams and labor forces to make the project successful. Moreover, I provide Kitchen designing, equipment selection, menu planning, restaurant designing. Skilled in handling different types of restaurants other than Pakistani Cuisine such as Italian cuisine, French cuisine, Mexican cuisine, Asian cuisine, Continental Cuisine, Lebanese cuisine, Japanese cuisine, Chinese cuisine, Thai cuisine, Mughlai cuisine and moreover basic Cuisines like fast food and Desi cuisines, etc. Other than this, declining restaurants that have issues like poor food quality & service errors can also contact me. I have experience of 35 years in different 5 star hotels and clubs in different countries in different cuisines. I am available for services. Just a call away! contact me: bilalahmed1321@hotmail.com / 03364300525

I always consider myself as a very creative cooker, passionate and respectful for culinary arts, always get very good relations with my team, for me the food & business is very important, budget, staff duty schedules are basic in my management style. As a Chef I do believe that Culinary is not a rocket Science, its all about Creations & passion of cooking. Having more than 19 years in the hospitality industry, I excel in competitive, challenging and culturally diverse environments. My constant goal is to cultivate and maintain only the finest of culinary operations. My prior experience includes being part of the Culinary teams, deluxe and business properties in Pakistan, UAE, Saudi Arab , namely the Marriott Islamabad ,Park Plaza Lahore ,JW Marriott Dubai , Park Hyatt Jeddah, Courtyard and Residence Inn by Marriott, Marriott Executive Apartments Madinah, KSA, In restaurants Café Aylanto Pakistan , Cafe Habana Dubai, Tawadu International & New Port, New Port Virw Restaurants, Maldives. I am very much passionate about training and development, having successfully completed program to become the Certified Departmental Trainer in Marriott Hotels as well as Hyatt Hotel Corporation. My aim is to continue in my career of working for world renowned hospitality organizations in culinary division, further establishing and enhancing standards, increasing quality, productivity, guest satisfaction and at the end making profit. My managerial style is hands on, results orientated, creative, with a constant focus on maintaining costs without affecting the company’s brand standard. Before moving to UAE with ERTH as "Head Chef", my last assignment was, Cluster Executive Chef and Incharge F&B for Marriott,s 3 Properties,Courtyard By Marriott Residence Inn by Marriott & Marriott Executive Apartments, In Saudi Arabia.