Raja Abdullah Email & Phone Number

Karāchi, Sindh, Pakistan

Huayu (Crowne Plaza) Resorts & Spa Yalong Bay Sanya

I was working as executive new leads as well as, complete care of kitchen operation with H.A.C.C.P and customer satisfaction. My strategy to over jump and control the existing cliental with maintain, improve the quality, consistency in chef with Huayu resort & Spa (crown Plaza IHG) yalong bay Sanya China. I am having full responsibilities of developing the production, change the culinary presentation for elegancy, rush on the side / room training to the associates for control and betterment of existing operationsHuayu Resort & Spa Superior 583 Rooms including over 60 grand ,Superior, Suits Rooms ,Villas ,and town Houses with International Standards Functioning as Executive Chef for 07 Outlets, Serving Cantonese(Hong Kong), Continental, Japanese, Chinese ,Asian Cuisine ,Beach Bar and pool bar including 24 Hour Coffee Shop Daily Breakfast Lunch & Dinner with theme Night Buffets 24 hour Room Service. Banquet with 1000 Guest Capacities Hold Successful Catering Experience (25000. people) Handling the Operations and Outside Catering, Monitoring the HACCP System During the operation & Training for Team Members, Maintaining the Food Cost Under the F & B Budgets (30%: 33%)Self Motivated with International Cuisine Menu Matrix and Menu Engineering Implementing new Recipe Cards

Haikou

Meritus Mandarin Hotel Haikou Hainan China the first International 5-star luxury Singapore Flag Hotel in Haikou opened in 1997, and is ideally located in the new financial capital hub of the Special Economic Zone. Meritus mandarin Superior 280 Rooms including over 20 Suits Rooms International Standards Functioning as Executive Chef for 05 Outlets, Serving Cantonese (Chinese), Continental, Italian, Asian Cuisine, pool bar and including 24 Hour Coffee Shop Daily Breakfast Lunch & Dinner with theme Night Buffets 24 hour Room Service. Banquet with 600 Guest Capacities Hold Successful Catering Experience (4500. people) Handling the Operations and Outside Catering, Monitoring the HACCP System During the operation & Training for Team Members, Maintaining the Food Cost Under the F & B Budgets (30%: 33%)Self Motivated with International Cuisine Menu Matrix and Menu Engineering Implementing new Recipe Cards

Karachi Pakistan

Adept at developing and working with in budgets, expert in productivity while controlling food and labor cost, can flawlessly execute in the culinary arts, Management, Training, and Standardization, Sales and Marketing plans and customer relations.Five Star Full service hotel and conference facility with over 217 rooms, and multi-outlet food operation including fine dining / A La Carte/ Rooms service/ Banquet Theme Buffet.  Identified cost saving menus that saves organization unnecessarily expenses.  Hosted numerous high- profile corporate function, film stars celebrities, annual dinner, and key political personnel meetings.  Consistently received high performance evaluation from employer and constant praises from customers. Trained and develop the culinary the culinary and F & B staff including banquets, wrote complete operation guide lines and kitchen procedures and recipe cards for controlling costs and better food presentation.

Karachi Pakistan

Directly Looking of Knawel’s Restaurant, All Warka Restaurant, Lobby Lounge, Roof Top Bar be Queue Restaurant, Room Service, Grand Ball Room Capacity of 300 Guest with 330 Deluxe Room including suits

Karachi Pakistan

My aim and Objects, to strong the Culinary Institutions, bring on top of the shelves with in competitiveness, Work hard for Image, Offers the elegant & best money back values to "Embassy inn Valuable Guest" Invest in high generate revenue projects as well as full satisfaction towards our ever best client

Karachi Pakistan

Menu planning as per the market requirement ,‎ Preparation, presentation and standardization of recipes‎Training and developing staff ,Quality control ,Creating and executing promotional activities, Cost control‎ Assist in inventory control ,to monitor systems and procedures for the department Quality receipt of raw materials, conduct market survey to check availability and cost of ingredients, Sourcing and approving new products, Keeping in touch with the latest trends in the food industry, Guest PR in the restaurant‎Attend to guest complaints ,Conduct Briefings and meetings for staff.‎‎ Participate in staff training development and appraisals, Maintain kitchen log book , Enabling and adherence of the principles and work practices detailed under HACCP system in ‎the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc. as applicable to ‎the area of your work place.‎‎To coordinate and cooperate mainly with F&B Service, Purchase and Stores ‎department. ‎‎19.‎ Coordinate with management about daily operation.‎

Kuala Lumpur Malaysia

Joined as a part of a team of highly motivated Chefs. Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the different Banquets and functions as well

Kuala Lumpur, Malaysia

Fully in charge of Hainan restaurant kitchen operation & casino kitchen operation, all Service operation, Guest relation and Stewarding Operationtotally manning of staff 38

Kuala Lumpur Malaysia

Setup and directly Looking “Benkay” Japanese Fine Dining Restaurant one of the Exclusive Top Business class Restaurant in Hotel Nikko, Executive Chef and we 20 international Chefs. With our professional team are supported by 06 kitchen steward to help maintain variety of Japanese temptations and high class HACCP Standard

Lahore Pakistan

Saucier, Entremetier, Grade-Manger, Patisserie, Banquet, A la carte cuisine, Buffet set up specialized in traditional Asian cuisine, Continental, Mediterranean, (Mezzah & Arabic BBQ) Asian Chinese, Indian, Pakistani, Sea food cuisine among many other as well, experienced in catering for big size volume cooking as well.