Abdul Latheef Shaik

REGIONAL CORPORATE CHEF (RCC)

Talent

TirupatiMember since October 27, 2026

Inventing, testing, modifying and launching new dishes according to local tasteConstant mentoring and training of newly hired and on the job chefsMenu setting and updatingBudget managementTeam leadingOutdoor cateringInventory ManagementImplementing high quality hygiene and sanitation standards in the working and seCoordinating with all work stations to ensure timely deliveries of freshly done

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About

Versatile, creative chef with 21 years’ experience with various culinary settings and working as an executive chef & Corporate Chef for the last 16 years. Creator of three signature desserts and two savory inventive dishes at famous hotel located at India. Highly skilled in supervising the culinary line in a busy restaurant ensuring the maintenance of hygiene and quality standards. Eager to explore and imprint new flavors.

Experience

Regional Corporate Chef - Amar Raja Infra Private Limited - Chittoor

(2024)

Reports to: Group Corporate Chef (Amara Raja Infra Pvt Ltd.)

Handling 4 kitchens at Amara raja Chittoor and 2 Guesthouse at Tirupati.
Achieved ISO 22000:2018 Certification in the first attempt for both the Central Kitchens.
Serving 18,000+ meals for the employees per day from central Kitchens of AR.
Have a Complete control on Central Stores and monitoring the flow of perishables & Nonperishables stuffs from Central Stores.
Planning New Menus for Special Occasions in and out of the Company.
Launched 6 Cloud bakeries in HO & ARGC.
Participating in FSMS Audits every Quarterly.
Opened a new kitchen in Devitipalli (Hyderabad) Serving 1200+ Employees initially.
Projecting my Sales & Purchases every month in Plants Communication Meetings.
Checking the quality of raw materials which we receive and communicating with the vendors if at all there is any quality deviations.

Corporate Executive Chef - Rahhams Families International Group - Bangalore, Chennai

(2015-11 - 2023-12)

Reports to: Managing Director Joined the company as Executive Chef. Later promoted as Corporate Executive Chef.

Monitoring 11 cloud and 2 Central kitchens.
To recruit and train Back of the house (BOH) staff in terms of (LIFO, FIFO, danger zone, HACCP, personal hygiene and sanitation)
Controlled wastage and monitored it by logging it storewide.
Coordinating with the central kitchen Chef to reshuffle the leftover food.
Vendor management for specific quality of raw materials, with the best price.
Coordinating with other cloud kitchen chefs for proper inflow and outflow of dishes from one store to other.
Monitoring MONTHLY RUNNING INVENTORY (MRI) and YEARLY INVENTORY of each store.
Follow up of FOOD COST and to discuss with the management.
Motivating staff to active my monthly and yearly budget.
Follow up the store managers for customer’s feedback (CFB) form and resolve them.
Maintaining PAR LEVELS in my central kitchen at Bangalore, Chennai.
Briefing my chefs for SOP’S and to ensure the importance of it in wastage control.
Conducting One and one with my BOH staff for every half yearly for their promotion and incentive.
Creating new dishes and adding them to my MENU.
Making Monthly schedule for outlet chefs.
Planning menus for special occasions (wedding, birthday, get-together) as per the customer’s requirements.
Discussing with MD for Combos and offers to increase my sales.

Executive Chef - Al Mal Trading & Supplies Qatar - Qatar

(2014-11 - 2015-10)

Reports to: Director of Operations

Entire back of the house (BOH) setup.
Fileing the license’s and monitor the date of expiry and to communicate with Mandoop (agent)
Made procedure cards for all the Menu items along with SOP’S.
Responsible for placing orders to India for Herbs every quarterly.
Staff management and training aspects.
Vendor management for perishable and non-perishable.
Conducting weekly meetings for kitchen in charge and FOH in charge for a smooth order flow.
Menu planning along with SOPS for that menu.
Checking weekly inventories store wise. And update store for their food cost.
Reshuffle of staff in other departments for cross training.
Managing BOH staff vacation schedule.

Executive Sous Chef - The Epicure Group under TSC KUWAIT - KUWAIT

(2012-09 - 2014-11)

Reports to: Executive Chef/ Head Chef.

Executive Chef - The Best Western Amrutha Castle - Hyderabad

(2011-07 - 2012-09)

Reports to: Project Director (Best Western)

Executive Sous Chef - Holiday inn IHG Group - Chennai

(2009-06 - 2011-05)