Sikandar M.

Experience

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  Fairmont Hotels & Resorts

  Apr 2004 - Mar 2007

  DEMI CHEF DE- PARTIE
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  Le Méridien Hotels & Resorts

  Apr 2007 - Jul 2009

  Chef de Partie

  Responsible for pastry shop and sweet bar buffet and all other pastry outlet including al a carte menu in the hotel supervising the various apprentice and chefs in training in the pastry kitchen Responsible for the final product of the pastries being baked and all of the prep work, sanitizing and the overall presentation of the pastry things assisting chef de-chef de –cuisine for the entire, al a cart & buffet operation of lunch & dinner for the all day dining multi cuisine restaurant preparing the breakfast buffet of the coffee shop depending, the change of the shift preparing the day to day menu with the chef Planning and preparing for the Ramadan, Christmas & New Year’s special menu with the chef. Have got promotion with excellent performance and therefore transfer to in the airport Restaurant. Worked in banquet as well when necessary Making all types of daily requisition of the pastry kitchen & ensuring the highest Hygiene level in the Kitchen at all the time Show less

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  Four Points by Sheraton, Jaipur

  Jul 2009 - Mar 2011

  Sr,SOUS CHEF

  Responsible for all outlet and staff training and duty responsible all staff daily report to executive chef and every day staff briefing, menu discourse with executive chef Thorough knowledge of food preparation and service techniques, including baking. Remarkable knowledge of catering service and specialty restaurants. Uncommon ability to be flexible under strict timeframes sound ability to communicate and work with others, Thorough knowledge of food preparation, sanitary handling of food, and service techniques Food Safety training the environmental health consultancy promoting a safety culture. By four point by Sheraton jaipur India Student Number. 1368705. Dated 8th October, 2009Brand training has successfully completed the Starwood cares “star recovery” training 17-18 July 2009 the four points by Sheraton brand service culture training has successfully completed the loyalty beyond reason and we delight modules Show less

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  Hilton Hotels & Resorts

  Apr 2011 - Apr 2012

  Sous Chef

  Help the head chef maintain order in the restaurant Should know how to baking everything on the menu including the desserts Should be ready to take over the kitchen in case the head chef is absent Should be ready to take over the station of any chef who is absent The chef should have great management skills, as someday they will take over some kitchen as the pastry chef Help the chef design the menu and finalize on the dishes See the preparation of each dish that goes out of the kitchen Help the head chef in maintaining health and safety standards required by all the restaurants Show less

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  Carlson Rezidor Hotel Group

  Apr 2012 - Jan 2014

  Pastry Chef

  Responsible for preparation and production of all the pastry product that used in coffee shop; 5 F&B outlets, cake shop, banquet with capacity of 1000, Pax and outside catering.Responsible to organize kitchen operational, and maintain quality and standards of food.Responsible direct to the Executive Chef and responsible for 10 staffs. Assist Executive Chef in developing standards recipes, new menu, food promotion and kitchen set-up.Ensuring 1st in and 1st out procedures. Planning for weekly promotion at Pastry and Bakery Shop and food photography.Monthly market survey and weekly guest satisfaction survey. Manning staff, planning and setting key personal objectives.Maintaining customer feedback and ensuring complete satisfaction.Ensure that Hazard Analyses Critical Control Point is implemented in the work place. Show less

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  Nayyara Hospitality Company Ltd

  Jun 2014 - Mar 2015

  Executive Pastry Chef

  On a daily basis, required to rise very early in the morning to begin the process of making pastries or. Other baked goods. Prepare ingredients, and handle baking or other kitchen equipment. In addition to being knowledgeable about the science behind the baking and pastry-making process Meet with customers to discuss the details of wedding cakes and other custom-made desserts for special occasions. Their tasks may include ordering new supplies and ingredients and ensuring that their kitchens comply with all health and safety, menu engineering, and menu build with executive chef, Regulations. In larger. Establishments, responsible for supervising and training staff members. staff motivation, planning, HACCP, plan, menu engineering, and menu build with executive chef Daly supplies checking and ordering Bakery, pastry, oriental kitchen staff, interview and hiring, Food trail test, checking Show less

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  Jhumera

  Jul 2015 - Feb 2016

  Executive Pastry Chef

  Overseeing kitchen staff Ordering supplies Producing baked goods Decorating and plating various pastries and desserts Keeping the kitchen organized Show less

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  Central kitchen pune

  Mar 2016 - Oct 2017

  Executive Chef
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  Marriott International

  Oct 2017 - Nov 2019

  SR.Pastry Chef
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  Radisson Blu

  Nov 2019 - Jun 2023

  Executive Sous Chef

  Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expensesPromote the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media ads)Train new and current employees on proper customer service practicesImplement policies and protocols that will maintain future restaurant operations Show less

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  IHG Hotels & Resorts

  Jun 2023 - now

  Executive Chef

  Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff’s activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the “final touch”Perform administrative dutiesComply with nutrition and sanitation regulations and safety standardsKeep time and payroll recordsMaintain a positive and professional approach with coworkers and customers Show less