AHSHAN MOHAMED NALEEM

Lead Executive Chef overseeing culinary operations and Research & Development.
• Successfully created and launched 7 brands under the company, including:
Tikka Street, Fish & Chips, Pure Calories, Pastachino, Angelo Bakery, and others.

• Develop innovative menus and introduce new food varieties while maintaining quality standards.
• Manage and supervise operations across 7 branches.
• Conduct staff training programs to maintain high culinary and service standards.
• Handle purchasing, supplier coordination, and cost control.
• Ensure consistency in food quality, presentation, and customer satisfaction across all outlets.

• Supervised kitchen staff to ensure high standards of food preparation.

• Developing healthy menus and recipes
• Leading and training more than 500 staffs in 52 branches
• Managing the 12 virtual brand in each outlet
• Preparing daily special dishes featuring Chinese, Italian ,Mexican Eastern & western cuisines
• Creating large variety of baked goods ,pastries ,and confectioneries
• Monitoring current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Maintaining the schedules ,prep the menus & daily lists .
• Performed routine quality inspection operations & ensure the hygienic procedures, health safety, HACCP measures in the kitchen

• Managing all aspects of full-service kitchen, developing meal and dessert menus and maintaining exceptional profitability through well planned financial management
• Prepared all pastries and desserts for daily and weakly production
• Created specially cakes for weddings,& other events
• Handled all catering and event plans
• Continuously training young staff to reach their professional goals and maintaining high standards of quality
• Promoting restaurants sales through social media
• Keeping up on modern food trends and working completely hands on to ensure quality consistency and profitability
• Preparing staff monthly duty schedule and responsible for the inventory.

• Joined as a pastry chef and promoted as sous chef and took care of both hot and cold kitchen
• Gained more experience in making variety of desserts and savory pastries
• Trained young staffs and managed the back and the front of the restaurant
• Inventoried and ordered necessary food and prepared monthly duty schedules
• Excellent customer care through directly interacted with customers and provided service according to their needs

• Managed final stages of opening a new restaurant, including food purchasing, hiring, menu development, training the staff and prepared monthly duty schedule
• Joined as demi chef and got promoted as chef de party and handled hot and cold kitchen and gained tremendous experience in making all kind of meals
• Made special orders as Canape for VIP guests

• Dulce Cafe
• Gained ample amount of experience in making varieties of cakes, breads and other pastry items
• Prepared orders on time and provide high quality customer satisfaction.