Amanulla Khan

• Overseeing the front and the back of the house operation’s
• Hands on during breakfast lunch and dinner service and assisting team member’s
• Increased the quality of food from 78% to 90.8% from the time I been with the company
• Managing cooks, servers and dishwashers in the culinary team
• Fostering and maintaining a healthy relationship with residents and vendors
• Planning budget for department and managing financial constraint
• Training and hiring staff creating menus for guests and special events.
• Placing all the orders and doing payroll and scheduling
• Keeps the Executive Director promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken

• Assist the Chef in the daily running of the restaurant and supervise a team of 9 cooks.
• At the Soup Meister we have make over 100 varieties of soups.
• We use fresh ingredients and make stocks and sauces and marinades in house.
• Train new staff members
• Responsible for placing all the order for the restaurant and making sure the kitchen is running smooth in the absence of the chef
• Making sure all the prep is completed and ready for next day service
• We serve five varieties of hot soups every day
• Assist the cooks during peak business hours

• Responsible for overseeing Café Pacifica, Cascades Lounge, Room Service and Pacific Club Lounge and created all the menus for the above outlets
• Trained and motivated a team of twelve cooks and assisted them during busy service periods
• Delegated tasks to the team through checklist and prep sheets and made sure they were completed and checked all the sections and made sure they were ready for service
• Ensured all temperature charts were filled regularly and kitchen was kept clean
• Hands on during lunch and dinner service, processed all the butchery in the absence of the butcher, used sous vide in the restaurant to cook proteins
• Responsible for placing all the orders for the restaurant
• Conducted menu engineering regularly for the above outlets
• Distributed functions sheets for banquets & tour groups to different departments and updated necessary changes
• Continually expanded culinary repertoire through ongoing research, experimentation, and professional development opportunities to enhance the restaurant''s overall offerings.

• Assisted the Executive Chef in the daily running of the kitchen operation and also set up the catering menu for the restaurant
• Created daily features for lunch & dinner; updating menu
• Supervised a team of 30 chefs, ensuring wage cost was in line with budget
• Assisted the Executive chef to control the food cost by reducing the inventory
• Responsible for ordering all kitchen produce
• Trained kitchen staff members

• Monk McQueen’s is a 220 seat restaurant serving à la carte, brunch and banqueting up to 150 pax sit-down menu
• Assisted the Executive Chef in the daily running of the kitchen operation
• Creating daily specials; writing and costing menus
• Assisted in achieving financial targets set for the restaurant
• Supervising a team of 14 chefs, ensuring wage cost was in line with budget
• Ordering and tracking kitchen inventory, preparing kitchen rosters
• Training and hiring of kitchen staff members
• Reduced the food cost by 3%, streamlining the purchases and working closely with the suppliers and using seasonal ingredients
• Awards: 2012 Diner’s Choice Winner Outdoor Dining

• Waitomo Caves is a 250 seated restaurant and café serving à la carte, buffet to tour groups, tourists and catering to a conference market
• Set up the new kitchen operation at the Waitomo Caves Restaurant and Café; responsible for directing all kitchen operations with a team of five chefs
• Written all standard operating procedures for the kitchen
• Worked closely with the Food and Beverage Manager to drive revenue by creating specials and combo lunch menus and other food and beverage initiatives
• Costing and planning menus and recipes for conferences, tour groups, and à la carte
• Making sure wage cost and food cost were in line with budget
• Recruiting and training all kitchen staff members; setup the food safety plan

Worked on one of the largest cruise ships in world, carrying 3,000 guests and a crew of 1,250.