Summary
Overview
Work history
Education
Skills
Websites
Certification
Languages
Personal Information
Custom
Accomplishments
Affiliations
References
Timeline
Generic
Nishat Azim

Nishat Azim

London,United Kingdom

Summary

Dynamic Executive Chef with over 20 years of experience in fine dining and multi-cuisine operations across global luxury brands. Proven track record in leading high-performing teams and driving excellence in gastronomy. Expertise in managing all aspects of professional kitchen operations in diverse locations including India, the Middle East, and the United Kingdom. Strategic mentor and innovative creator focused on delivering exceptional culinary experiences.

Offering strong culinary skills and keen understanding of kitchen operations. Knowledgeable about team leadership, menu planning, and maintaining high standards of food quality. Ready to use and develop creativity, time management, and customer service skills .

Overview

23
23
years of professional experience
1
1
Certification

Work history

Executive Chef Pre-Opening

Kabo
London
02.2023 - 03.2024
  • Company Overview: Upscale
  • Oversaw entire culinary operations driving profitability while driving overall guest satisfaction.
  • Fine dining set menus, daily a-la-carte service, Entire culinary operations.
  • Quality food production to training and development of Kitchen team.
  • Led kitchen team training initiatives, fostering skill development and collaboration.
  • Enhanced overall service quality and efficiency.
  • Maintained meticulous records of guest's feedback leading to noticeable improvement in guest satisfaction.
  • Increased sales by offering daily promotions,
  • Achieved harmonious kitchen environment, fostering effective team collaboration.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Detailed and confirmed guest profiles, communicating expectations to Front-of-House (FOH) and Back-of-House (BOH) staff.
  • Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
  • Increase sales by focusing on guests offering overall guest satisfaction.

Head Chef

Buddha- Bar & Restaurant
London
03.2019 - 01.2023
  • Company Overview: International
  • Oversaw daily operations of main kitchen 300 hundred cover restaurant serving 400-550 guests.
  • Managed team of 25 chefs and 8 kitchen porters to ensure efficiency.
  • Conducted departmental meetings with general manager and head of departments.
  • Assisted in profit management and menu development for enhanced offerings.
  • Led hiring, training and proposal appraisal of kitchen staff.
  • Developed fine dining set menus and managed daily a la carte service.
  • International

Head Chef | Pre Opening | Contract

Kricket | BBC Television Centre
London
09.2018 - 03.2019
  • Company Overview: Modern Asian | British Inspired
  • Crafted modern Asian and British inspired dishes for in-room dining services.
  • Integrated modern culinary techniques to reflect Asian and British fusion.
  • Elevated guest engagement with unique dining presentations and offering.
  • Modern Asian | British Inspired
  • Planned promotional menu additions which increased sales.

Head Chef

Modern Indian Diners
Mayfair, United Kingdom
06.2015 - 08.2018
  • Company Overview: 2 Rosette
  • Led culinary operations for two kitchens with capacity for 500-600 covers each day.
  • Achieved weekly food turnover ranging from 70-80K.
  • Supervised two restaurants and two bar establishments.
  • Facilitated private dining and banqueting events to meet diverse client needs.
  • 2 Rosette

Sous Chef

Marriott Hotel Grosvenor Square
London
05.2014 - 06.2015
  • Company Overview: 5
  • Gordon Ramsay Holding
  • Directed culinary operations at Gordon Ramsay Holdings, focusing on Maze Restaurant.
  • Curated menu inspired by French and Japanese cuisines, integrating Asian elements.
  • Increased sales by introducing food promotions.
  • Lead diverse team to uphold exceptional service standards in fast-paced environments.
  • Developed unique flavour profiles for signature dishes, enhancing customer satisfaction and revenue.

Senior Sous Chef

D & D
London
03.2012 - 04.2014
  • Company Overview: International
  • Showcased Modern European and Mediterranean gastronomy at Butlers Wharf Chop House.
  • Leveraged Best of British culinary approaches to enhance offerings.
  • Drew attention to international cuisine to increase market reach.
  • Curated menu selections to appeal to wide audience.

and increase in timely delivery of orders, enhancing overall dining experience increased by 10-15%,

Senior Sous Chef

Crowne Plaza
London
01.2005 - 02.2012
  • Company Overview: 5
  • Managed hospitality operations at Crown Plaza with 430 bedrooms and two kitchens.
  • Supervised six advanced meeting and event venues catering to 350 attendees.
  • Curated diverse culinary experiences encompassing European, Mediterranean, Italian, Asian and pastry options.
  • Executed event planning and coordination to ensure seamless service delivery.
  • Optimised restaurants operations for enhanced guest satisfaction and loyalty.
  • Analysed performance data to identify opportunities for service enhancements.
  • Trained culinary team on best practices in customer service within dining and events settings.
  • 5

Sous Chef

Firmdale Hotels International
Oxford
03.2004 - 12.2005
  • Company Overview: 5
  • Led culinary operations at Hawk well House Hotel, focusing on French, Italian, Mediterranean cuisines.
  • Earned 2 Rosette designation for superior culinary performance in Oxford, United Kingdom.
  • Enhanced menu with diverse cuisine options to appeal to various tastes.

Sous Chef

Intercontinental Muscat by IHG
Muscat
09.2001 - 02.2004
  • Company Overview: 5
  • Oversaw two restaurants and three nightclubs, providing live entertainment.
  • Coordinated events in ballroom with capacity for 600 guests.
  • Specialised in Mediterranean, Middle Eastern, Italian, Asian, Pastry culinary offerings.
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Reviewed updated kitchen practices, menu design and inventory management to reduce food wastage.

Education

Bachelor of Commerce - Bachelor of Commerce

Garhwal University
Dehra Dun | Uttrakhand | India

3 Years Culinary Arts - Bachelor in Culinary Technology

Government of India
Dehra Dun | Government of India |

Level 3 - Food Safety in Catering | Health & Safety | Haccp |

Charted Institute of Environmental
London | United Kingdom |

Award in HACCP - Health & Safety

Food Safety in Catering
London

First Aid at Work Certificate - CPR | AED | RIDDOR |

First Aid at Work
Middlesex | U.K |

Skills

  • Microsoft Office
  • New Restaurant Openings
  • Kitchen Designing
  • Overseeing Large Volume Culinary Operations
  • Maintaining F & B Department Budgets
  • Culinary Management & Multi cuisine menu development knowledge
  • Recruitment , Staff Training & Development
  • GP & Menu Costing

Certification

  • Allergens Awareness
  • Food Safety Level 2 & 3
  • Fire Safety
  • Conflict Management
  • Cyber Security
  • COSHH
  • HACCP
  • First Aid Awareness
  • Z. Hygiene - Chemical Competence
  • Manual Handling
  • Personal Resilience
  • Equity & Diversity

Languages

English

Personal Information

  • Available: Exploring opportunities
  • Nationality: British Asian

Custom

  • Winner of Best Restaurant & Bar, Buddha Bar, London, U.K
  • 2014
  • 2015
  • 2016
  • 2017
  • 2020
  • 2021
  • 2022
  • Best of British Food Awards, D & D, London, U.K
  • Top Restaurant awards, Maze 1
  • London, Gordon Ramsay, London Marriott Grosvenor Square Hotel, U.K
  • 2006
  • 2007
  • 2008
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013

Accomplishments

    AWARD & RECOGNITION

    Buddha Bar | London | U.K - Winner of Best Restaurant & Bar | | London Club & Bar Awards

    2014, 2015, 2016, 2017, 2020, 2021, and winner of outstanding 2022 Achievements

    D & D | London | U.K | Best of British Food Awards

    Maze 1* | London | Gordon Ramsay | London Marriott Grosvenor Square Hotel |

    U.K Top Restaurant awards 2006-2015

Affiliations

  • Cooking , Wildlife, Gardening, Cricket,

References

References available upon request.

Timeline

Executive Chef Pre-Opening

Kabo
02.2023 - 03.2024

Head Chef

Buddha- Bar & Restaurant
03.2019 - 01.2023

Head Chef | Pre Opening | Contract

Kricket | BBC Television Centre
09.2018 - 03.2019

Head Chef

Modern Indian Diners
06.2015 - 08.2018

Sous Chef

Marriott Hotel Grosvenor Square
05.2014 - 06.2015

Senior Sous Chef

D & D
03.2012 - 04.2014

Senior Sous Chef

Crowne Plaza
01.2005 - 02.2012

Sous Chef

Firmdale Hotels International
03.2004 - 12.2005

Sous Chef

Intercontinental Muscat by IHG
09.2001 - 02.2004

Bachelor of Commerce - Bachelor of Commerce

Garhwal University

3 Years Culinary Arts - Bachelor in Culinary Technology

Government of India

Level 3 - Food Safety in Catering | Health & Safety | Haccp |

Charted Institute of Environmental

Award in HACCP - Health & Safety

Food Safety in Catering

First Aid at Work Certificate - CPR | AED | RIDDOR |

First Aid at Work
Nishat Azim