Rahis Khan

Experience

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  Hyatt Regency

  Dec 1997 - Dec 2000

  Apprenticeship
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  HYATT REGENCY KOLKATA

  Jan 2001 - Jan 2003

  Commis Chef
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  The Leela Palaces, Hotels and Resorts

  Feb 2001 - Apr 2002

  Commis-ll
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  Sahara India

  Jan 2004 - Mar 2005

  Commis-l
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  Radisson Blu Plaza Delhi

  May 2005 - Jul 2007

  Commis-l
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  Crowne Plaza Today, Gurugram

  Jan 2007 - Jan 2008

  Chef de Partie
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  Lebua Hotels and Resorts

  Oct 2008 - Jan 2010

  Sr.Sous Chef

  Worked as Sr.Sous Chef to take care international food section.Menu Planing.Costing.

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  Lemon Tree Hotels

  Feb 2010 - Aug 2013

  (A)ESSENTIAL DUTIES AND RESPONSIBILITIES:-• Plans menus for all food outlets F & B. • 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. • Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, Sanitation and accident prevention principles • 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. • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and • Monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. • Attends food and beverage staff and management meetings. • 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. (B)SUPERVISORY RESPONSIBILITIES:-• Interview, select, train, supervise, counsel and discipline all employees in the department. • Provide, develop, train, and maintain a professional work force. • Ensure all services to members are conducted in a highly professional and efficient manner. • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Show less

  • Executive chef

    Oct 2011 - Aug 2013

  • Executive sous chef

    Feb 2010 - Oct 2011
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  Mövenpick Hotels & Resorts

  Aug 2013 - Oct 2015

  Executive Sous Chef

  . Effective people management in order to maximize the potential and effectiveness of staff. Creating appropriate purchasing specifications. Co-operating with the Food and Beverage Manager and contributing to the Food and Beverage department. Work with the Banqueting Manager in selling and planning Banquet functions. Consider changes or replacement of equipment, fixtures and procedures throughout the department. Maintaining safe working conditions for all employees. Responsible for proper cleanliness and sanitation of kitchen and equipment. Responsible for the maintenance of proper sanitation standards in accordance with health requirements. Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.. Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.. Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.. Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.. Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.. Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.. Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties. Show less

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  THE METROPOLITAN HOTEL & SPA

  Dec 2015 - May 2018

  Executive Chef

   Menu planning for all food outlets F & B.  Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is done properly. Approves the requisition of products and other necessary food supplies.  Ensures that high standards of sanitation, cleanliness and safety are maintained in kitchen areas. Establishes controls to minimize food and supply waste.  Safeguards all food preparation employees by implementing training to increase their knowledge about safety, Sanitation and accident prevention principles  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  Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and  Monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.  Attends food and beverage staff and management meetings.  Consults with the Food & Beverage Director about food production aspects of special events being planned.  Interview, select, train, supervise, counsel and discipline all employees in the department.  Provide, develop, train, and maintain a professional work force.  Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. Show less

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  Bollywoo cuisine

  May 2018 - Mar 2019

  Executive Chef
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  OxfordCaps

  Apr 2019 - Sept 2023

  Corporate Chef
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  InterContinental Hotels & Resorts

  Nov 2021 - now

  Sous Chef