Malik B. Email & Phone Number

Mauritius

As an Executive Chef specializing in Indian cuisine, I am dedicated to redefining culinary boundaries, fostering talent, and driving innovation to deliver unparalleled dining experiences that leave a lasting impression on guests worldwide.

Dubai, United Arab Emirates

In my role as the Pre-Opening Head Chef at Aamara Restaurant within Voco Hotel Dubai, I was entrusted with the responsibility of shaping the culinary identity and success of the establishment. Over the span of three months, I meticulously oversaw every aspect of the pre-opening phase, from plate selection and menu development to staff hiring, training, and guest satisfaction. Our collective efforts were rewarded with the prestigious Michelin Bib Gourmand award in 2023, a testament to our… Show more In my role as the Pre-Opening Head Chef at Aamara Restaurant within Voco Hotel Dubai, I was entrusted with the responsibility of shaping the culinary identity and success of the establishment. Over the span of three months, I meticulously oversaw every aspect of the pre-opening phase, from plate selection and menu development to staff hiring, training, and guest satisfaction. Our collective efforts were rewarded with the prestigious Michelin Bib Gourmand award in 2023, a testament to our unwavering commitment to excellence and innovation in the culinary world. 1. Led plate selection process, curating a diverse menu reflecting Aamara’s culinary vision. 2. Developed innovative dishes emphasizing quality, creativity, and presentation. 3. Managed staff hiring, ensuring recruitment of skilled and passionate team members. 4. Implemented comprehensive training programs to enhance culinary skills and service standards. 5. Maintained rigorous food quality standards through regular inspections and tastings. 6. Prioritized guest satisfaction by soliciting feedback and addressing concerns promptly. 7. Engaged with guests to build rapport and excitement, fostering loyalty and repeat visits. 8. Fostered a collaborative environment to inspire creativity and innovation among the culinary team. 9. Implemented efficient kitchen management systems to optimize workflow and minimize waste. 10. Strategically aligned menu offerings with guest preferences and market trends to drive revenue and acclaim. Show less

Dubai, United Arab Emirates

Recalled from old company.job profile- • Ensuring promptness, freshness and quality of dishes.• Coordinating chefs' tasks.• Maintaining/raising the food’s profit margins for your employer• Implementing hygiene policies and examining equipment for cleanliness.• Designing new recipes, planning menus and selecting plate presentation.• Reviewing staffing levels to meet service, operational and financial objectives.• Estimating costs and ensuring all purchases… Show more Recalled from old company.job profile- • Ensuring promptness, freshness and quality of dishes.• Coordinating chefs' tasks.• Maintaining/raising the food’s profit margins for your employer• Implementing hygiene policies and examining equipment for cleanliness.• Designing new recipes, planning menus and selecting plate presentation.• Reviewing staffing levels to meet service, operational and financial objectives.• Estimating costs and ensuring all purchases come within budget.• Hiring and training kitchen staff, such as chefs, food preparation workers and dishwashers.• Taking care of the kitchen’s accounts and creating a work roster.• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.• Setting and monitoring performance standards for staff.• Obtaining feedback on food and service quality, and handling customer problems and complaints Show less

Dubai, United Arab Emirates

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.• Trains, develops and motivates supervisors and culinary staff to meet and exceed established… Show more Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.• Should be able to provide direction for all day-to-day operations in the kitchen.• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.• He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Show less

Dubai, United Arab Emirates

(PROMOTED) Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.• Come up with new dishes which appeal to the clients, whenever required.• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”• Well knowledge in hygiene and sanitation as per the Dubai municipality(UAE)• Produce high… Show more (PROMOTED) Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.• Come up with new dishes which appeal to the clients, whenever required.• Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”• Well knowledge in hygiene and sanitation as per the Dubai municipality(UAE)• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements.• Plan the food design in order to create a perfect match between the dish’s aspect and its taste.• Discover talented chefs and train them in order to reach the high standards of the location.• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.• Maintain order and discipline in the kitchen during working hours Show less

Dubai, United Arab Emirates

Promoted

Dubai, United Arab Emirates

Promoted

Dubai

Menu planning ,creating recipe, controlling food cost ,organizing, staffing , following high standard of haccp etc

United States

Responsible to assist the Station Head or Sous Chef in contributing to the overall success of the assigned stationMeets with the assigned station-head, the Chef de Partie or Sous Chef on daily basis to review the requirements of the meals and time frames for restaurant Service performs multitask activities in food preparation including setting up of mis en place for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly… Show more Responsible to assist the Station Head or Sous Chef in contributing to the overall success of the assigned stationMeets with the assigned station-head, the Chef de Partie or Sous Chef on daily basis to review the requirements of the meals and time frames for restaurant Service performs multitask activities in food preparation including setting up of mis en place for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly. Maintains and files all departmental related reports, USPH related logs andrecords i.e., Time & Temperature Control Sheets, USPH Training Attendanceand Schedules Show less

Chennai Area, India

Reporting to the Indian KitchenPreparing bulk Cooking in Banquets Kitchen.Go Through the Daily Log and the Guest List.Check the Miss-en-Place for the Cyclical Menu.Responsible for the Store Requisition and day to day Operation.Awareness of Hygiene and Personal Grooming and gone through the HACCP training program.Knowledge of quality and presentation of food.Attending the training sessions every week.Maintaining food temperatures as per the Starwood certification.

Chennai Area, India

Assisting the chef in- charge in Day to day operations of my department.Preparing Al-la-carte items from the menu as well as out the menu according to guest choice.Taking care of perishable and non-perishable store.Maintaining cleanness and hygiene standards in my department.Conversation with the guest regarding qualities of food.

New Delhi Area, India

Chennai, Tamil Nadu, India

Master Of Science (Msc), Hospitality And Tourism Management, A

Correspondence study

Bachelor Of Arts (B.A.), Tourism And Travel Services Marketing Operations, A

Correspondence

Bachelor Of Science (Bsc), Hotel/Motel Administration/Management, First Class

Activities and Societies: Team work

Board Examination, Art/Art Studies, General, B

Activities and Societies: First aid