Nishat Azim

• 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.

• 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

• 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.

• 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

• 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.
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• 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%,

• 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

• 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.

• 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.