Mohammed Farhaan

Experience

• 

  Mahindra Holidays & Resorts India Limited

  Jul 2018 - Sept 2021

  During this stint worked in reputed properties such as• Flagship Property Club Mahindra Tungi, Pune(Executive phase) 125 key property, handled Buffet and A la carte restaurant called Ripples & pan Asian restaurant called Amara and pool bar which has Tapas and finger buffet, unique dining. • Club Mahindra Varca Beach, Goa(supervisory phase)210 key property where we had 7 F &B outlets. Speciality restaurant include Water field cafe and Dune shack which serves ample number of seafood option to choose and grill from. •Club Mahindra Big Beach Pondicherry (Associate phase) 125 key propertyWhere we have Buffet and Ala carte restaurant called SEA SHELLZ and Signature seafood grill and bar restaurant called FINZ. Worked in various sections that helps me to inculcate the different cuisine and regional knowledge. Complaint handling, guest satisfaction Menu customisation, menu management , Buffet setups,Staff handling,Training for staffs are the main aspects of the Kitchen management training program. عرض أقل

  • Jr.sous chef

    Mar 2020 - Sept 2021

  • Graduate Management Trainee

    Jul 2018 - Mar 2020

  • CMET Kitchen management training

    Jul 2018 - Mar 2020
• 

  Kempinski Hotels

  Jun 2021 - Jan 2023

  Sous Chef

  Total 218 key property with 5 F&B outletsIn this stint taking care of the complete operation of the Italian restaurant(Il vero).Where as my overall responsibility is to ensure that the food served to the customer is with good standard and authenticity. Also following the sop’s of the •kitchen hygiene•HACCP standards•Indenting and checking inventories on a regular basis. •procuring perishables,Meat and dairy from certified vendors. •Menu planning and menu upgradations.•Food cost controlling(specially our team have taken an initiatives and measures to control the food cost from 43% to 26%(Q2 FY 2022)for that we have taken the measures such a •wastage control•pilferages•reducing the over indenting•portion control are the steps that have taken to control the food cost apart from that •Revenue target achievements•Staffs trainings•menu trials are the main aspects of my role. عرض أقل

• 

  Alnahis Group

  Feb 2023 - now

  Sous Chef

  Assigned as a sous chef with Alnahis group a leading, Food & beverage (Fine dining restaurants) and a leading diet concept operator in kuwait.Whereas I am assigned as a sous chef in the Central kitchen operations & diet concept brand called as 'OFCOURSE'.