Be a active part in the organization to make it number ONE in rival world.Pr-opening experiences.Staffing, cost control and budget development.Last assignment With IHG Group of Hotel Holiday Inn Dubai as a Sous Chef De Cuisine and 'SVN Group of Hotels Vijayanagaram, AP IndiaAs a Chef.SOP implementation and customize SOP development.Maintaining P/L accounts with help of Finance ManagerStaff motivationMarketing planning after a research of Competitor's business strategy.Time share management.I am MD Rafique Khan working as Executive Chef in Keys Group of Hotels Andhra Pardesh India Worked with Holiday Inn, Inter continental Hotels,Group Dubai, In the culinary journey i was start'​ from Indian Air line catering Service Begum pet airport Hyd, India as a Apprentice, Cook, for six month' I am very glad to see always a successful track record of impressing my guests with delicious cuisine and creating some thing new to add regular cuisines, Having 18" years of culinary journey in the hospitality industry able to handling a pre-opening projects or existing properties. Having a patience to teach and train kitchen associates properly as per company required standards, able to deliver high quality food standards to our customers ,Having a full knowledge of HACCP standards and GSTS,standards and continuously maintain in the organization, Gained vast experience from Quality hotels, Choice group of hotels ,international cuisine,i was with ITC Group of hotels, HMCT, done from APPC University Hyderabad,and Dolphin group of hotels Hyd,etc... Looking for any kind of new challenging