Arshad Shaikh
Calgary,AB
Summary
A pleasant, young and industrious professional possessing all round training and Experience in Hotel and catering industry, Ability to work as a team player combined with good communication skills and pleasing manners augment the professional outlook. Accomplishment in Food Production willing to learn, improve and innovation .
Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
16
16
years of professional experience
Work History
Sous Chef
Ruth's Chris Steak House Full Time
2022.03 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Sous Chef
Best Western Hotel
2020.05 - 2022.03
- To ensure all dishes goes with right quality and portions size and right temperature !
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Helping team to get prep done
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef De Partie
THE OLIVER & BONACINI
2017.12 - 2020.03
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Kitchen Supervisor
SCHOONER PUB
2015.12 - 2017.02
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Led kitchen staff meetings to discuss performance goals and operational changes.
- Directed food preparation and cooking activities to meet health and safety standards.
Sous Chef
Intercontinental Hotels Group, Ihg
2011.05 - 2015.11
- Complete redesign and refurbishment of the main kitchen 24@43 - All day dining Restaurant, In Room Dining and Pastry Shop.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Revised Ala - Carte menus, Buffet Menus and concepts and revamped the Sunday brunch to make it the best Brunch in town. 5
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Actively involved in the menu-engineering and analysis on the existing
CHEF DE PARTIE
ITC Hotels
2010.05 - 2011.05
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
1st Cook
Marriott International, Inc.
2009.02 - 2010.04
- Streamlined communication within the culinary team by establishing clear expectations regarding daily responsibilities and overall goals.
- Mitigated risk of cross-contamination by diligently following proper sanitation practices when handling allergens or raw ingredients.
- Planned menus for different events, seasons and customer requests.
Education
Bachelor's Degree - HOTEL MANAGMENT DIGREE
IHM PUSA,
NEW DELHI INDIA 05.2009
Skills
- Team Management
- Time management
- Operations Management
- Kitchen management
- Chef
- Kitchen
- Cooking
- Line cook
- Team Player
- Training
- Baking
- POS
- Knife skills
- Culinary Experience
- Kitchen Experience
- Kitchen Management Experience
- Food Preparation
- Meal Preparation
- Food Safety
- Restaurant Experience
- Catering
- Banquet Experience
- Team Leadership
- Inventory Management
- Supervising Experience
- Food Production
- Inventory Control
- Restaurant Management
- Project Management
- Quality Control
- Menu Planning
- Microsoft Office
- Recruiting
- Profit & Loss
- Safe Food Handling
- Kitchen leadership
Languages
English
Full Professional
Hindi
Native or Bilingual
Personal Information
- Total Experience: 13
- Highest Education Level: Bachelor's Degree
- Willing To Relocate: Anywhere
Awards
Employee of the Month, 04/01/15, Intercontinental Hotels
Timeline
Sous Chef
Ruth's Chris Steak House Full Time
2022.03 - Current
Sous Chef
Best Western Hotel
2020.05 - 2022.03
Chef De Partie
THE OLIVER & BONACINI
2017.12 - 2020.03
Kitchen Supervisor
SCHOONER PUB
2015.12 - 2017.02
Sous Chef
Intercontinental Hotels Group, Ihg
2011.05 - 2015.11
CHEF DE PARTIE
ITC Hotels
2010.05 - 2011.05
1st Cook
Marriott International, Inc.
2009.02 - 2010.04
Bachelor's Degree - HOTEL MANAGMENT DIGREE
IHM PUSA,
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