JAHANGIR HUSSAIN
Manchester,Pakistan
Summary
Accomplished culinary professional with expertise in both cold and hot kitchen operations. Demonstrates proficiency in salad preparation, dressing, and presentation, alongside recipe research and development. Skilled in food preparation with standardisation and adept at utilising kitchen equipment efficiently. Committed to enhancing culinary techniques and contributing to innovative menu development.
Overview
3
3
Languages
1
1
Certification
2
2
years of post-secondary education
17
17
years of professional experience
Work history
Head chef
YAYA'S RESTAURENT
Manchester, England
05.2023 - Current
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Trained junior staff for optimal performance and skill development.
- Assisted restaurant manager in cost control strategies implementation.
- Directed the preparation of special dishes for events and holidays.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Executive Sous Chef
Avari Xpress Gulberg-Lahore-Pakistan
Lahore, Pakistan
04.2021 - 03.2023
- Approves the requisition of procurements and other necessary food supplies
- Plans menus for all food
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
- Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
- Check food quality
- Https://www.avari.com
- Hotel Rating: Casual Fine Dining
- No. of rooms: 210
- Number of restaurants: 2
- No. Of Kitchens: 2
- Total covers per day: 200
- Total No. in The Chef’s Brigade: 15
- Total Chef’s working under you: 15
- Menu Description: Restaurant serve three fusion cuisine Pakistani, Thai, Chinese and Continental
Assistant Chef
Penthouse Restaurant Lahore-Pakistan
Lahore, Pakistan
08.2019 - 03.2021
- Approves the requisition of procurements and other necessary food supplies
- Plans menus for all food
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
- Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
- Check food quality
- Https://www.facebook.com/Penthouse.pk
- Hotel Rating: Fine Dining
- No. of rooms: 1
- Number of restaurants: 1
- No. Of Kitchens: 3
- Total covers per day: 150
- Total No. in The Chef’s Brigade: 15
- Total Chef’s working under you: 13
- Menu Description: Restaurant serves three cuisine Pakistani, Thai and Japanese.
Executive Chef
Grand Bahria Hotel, Lahore-Pakistan
Lahore
01.2017 - 01.2019
- Focused education and hands on experience in preparing foods
- Innovative and creative with presentation of food for guest
- Communication skilled used to described and trained chefs in the best way to cook, design and present foods
- Developed relationship with hotel guests and obliged to their requests on enjoying special meals
- Www.bahriagrand.com
- Hotel Rating:
- No. of rooms: 20
- Number of restaurants: 2
- No. Of Kitchens: 1
- Total covers per day: 80
- Total No. in The Chef’s Brigade: 12
- Total Chef’s working under you: 11
- Menu Description: Its menu belongs to with a famous Cuisine which is very familiar in all the world (Cuisine like French, Italian & Asian)
Executive Chef
Kitchen Cuisine (Air Line Catering Service)
LAHORE, Cumbria
01.2015 - 01.2016
- Ensure proper receiving storage and rotation of products to comply with standards.
- To Ensure that menu level are correct and these are not exceeded without permission.
- Ensure that ordering practice remain within budget.
- Ensure that each department section place an order for next consumption based on their par stock level.
- Hotel Rating:
- No. of rooms:
- Number of restaurants:
- No. Of Kitchens: 3
- Total covers per day: 7000 meal
- Total No. in The Chef’s Brigade: 25
- Total Chef’s working under you: 23
- Menu Description: Prepare the food according to the passenger specific demand,(like low sodium food, diabetic food, high fibre meal,)
Sous Chef
Shezan Regale Restaurant-Pakistan-Lahore
Lahore
01.2013 - 01.2014
- Comply with standard of service and assist in assuring same from all kitchen employee.
- Control Food cost by assisting in training kitchen staff on proper method of food preparation and handling.
- Maintain effective working relationship with food and beverage management staff.
- Ensure that all kitchen employee consistently adhere uniform, grooming and appearance standards.
- Hotel Rating:
- No. of rooms:
- Number of restaurants: 2
- No. Of Kitchens: 2
- Total covers per day: 120 to 150
- Total No. in The Chef’s Brigade: 17
- Total Chef’s working under you: 15
- Menu Description: Its menu based on local Pakistani and Mughlai dishes. We use local products with high quality to prepare hygienically food for our customer’s satisfaction.
Chef De Partie
Rotana Group of Hotels and Apartments-UAE
DUBAI, UAE
01.2010 - 01.2013
- To maintain work area hygienic and tidy state at all times.
- To ware the full and correct uniform at all time whether on the public or the back area.
- To provide on the job training to junior members of kitchen staff.
- To have and understand of menu planning, writing and implementation of stock control and how this enables the kitchen to meet gross profit.
- Www.mobile.rotana.come
- Hotel Rating:
- Standard
- No. of rooms: 120
- Number of restaurants: 1
- No. Of Kitchens: 1
- Total covers per day: 100-150
- Total No. in The Chef’s Brigade: 10
- Total Chef’s working under you: 7
- Menu Description: Its menu belongs to with a famous Cuisine which is very familiar in all the world (Cuisine like French, Italian, Indian & Pakistani and Arabic)
Education
High Secondary School Certificate - COMPUTER SCIENCE
RANA SCIENCE ACADEMY LAHORE
PAKISTAN LAHORE 03.2001 - 03.2003
Skills
- Cold Kitchen; Salad preparation, Different dressing of Salads, Salad presentation
- Hot Kitchen; Recipe R & D, Recipe preparation, Food preparation with standardization
- Use of kitchen equipment
- First Aid
- Fire safety protocol enforcement
- Health and safety training
- Purchasing and inventory
- Menu costing
Certification
- CERTIFICATE OF APPRECIATION, Unilever food solution master of seasoning got 2nd position in all over the Pakistan 2018
- GUINNESS WORLD RECORD, The world’s largest gathering of Chefs, UAE, Dubai, 2013
- COLLEAGUE OF THE MONTH 2013, Certificate of excellence in February 2013 in UAE, Dubai
- CERTIFICATE OF RECOGNITION, 2nd runner up in the oriental cop chef competition July 2011 in UAE, Dubai
- CERTIFICATE OF APPRECIATION, Unilever food solutions chef of the year 2013 Pakistan, 2nd position from all Pakistani chefs online link (http://vimeo.com/86010606)
- CERTIFICATE OF CONTRIBUTIONS, Organized By Cook and Chefs Federation of Turkey, 13th International Istanbul Gastronomy Festival Turkey
Spoken languages
English
Advanced
Urdu
Advanced
Punjabi
Fluent
Projects
MY PROJECT AS CONSULTANT CHEF:, BLVD 56 RESTAURANT AND CAFÉ, MOCCA CAFÉ, SPICE AND SIZZLE RESTAURANT QATAR, CAFÉ NATALIYA BY REDOLANCE, ALFREDO THE GRILL / LAROOSE/CAFÉ PAGE102, HOST CATERING, DOWN TOWN Café
Awards & Achievements
With Dates
Affiliations
Chef Association of Pakistan
Related Qualifications
- HACCP Training course from HOLIDAY INN HOTEL LAHORE (2004)
- 6 months diploma in Food Production from COTHM COLLAGE LAHORE (2006-07)
- Food handling course from HOLIDAY INN HOTEL LAHORE (2003-04)
- Fire Fighting course from HOLIDAY INN HOTEL LAHORE (2005)
- High field Food safety level 1 from ROTANA DUBAI (2010)
- High field Food safety level 2 from ROTANA DUBAI (2011)
- High field Food safety level 3 form COTHM COLLAGE LAHORE (2018)
Culinary Specialisation
- Give details of your culinary specialization, i.e. French cuisine, Italian cuisine, deserts, salads, etc. Also give a couple of examples of dishes you consider yourself an expert in preparing.
- Pakistani Cuisine (Mutton Kuna, Butter Chicken)
- Chinese Cuisine (Chicken Chilli Dry, Chicken Cashew nuts)
- Italian Cuisine (Parmesan Chicken, Pasta Carbonara)
- Mexican Cuisine (Quesadilla, Bruschetta)
- Continental Cuisine (Batter Fish, Chicken Piccata)
- Thai Cuisine (Thai red curry, Tamarind fish)
References
References available upon request.
Timeline
Head chef
YAYA'S RESTAURENT
05.2023 - Current
Executive Sous Chef
Avari Xpress Gulberg-Lahore-Pakistan
04.2021 - 03.2023
Assistant Chef
Penthouse Restaurant Lahore-Pakistan
08.2019 - 03.2021
Executive Chef
Grand Bahria Hotel, Lahore-Pakistan
01.2017 - 01.2019
Executive Chef
Kitchen Cuisine (Air Line Catering Service)
01.2015 - 01.2016
Sous Chef
Shezan Regale Restaurant-Pakistan-Lahore
01.2013 - 01.2014
Chef De Partie
Rotana Group of Hotels and Apartments-UAE
01.2010 - 01.2013
High Secondary School Certificate - COMPUTER SCIENCE
RANA SCIENCE ACADEMY LAHORE
03.2001 - 03.2003