Abdul Rehman Qureshi is experienced in budgeting and P&L Management, developing training plans for the Food Production employees, planning new kitchen set-up, menu development, minimising Operating Equipment Breakage. His key culinary competencies lie in Western, Asian, Indian, Fusion and Mediterranean cuisines.
In his current role of an Executive Chef at Golden Tulip Nizwa Hotel Sultanate of Oman, Qureshi leads the kitchen management team, provides direction for all day-to-day operations, reviews staffing levels to ensure that guest service, operational needs and financial objectives are met, supervises and coordinates activities of cooks and workers engaged in food preparation, and demonstrates new cooking techniques and equipment to staff.
Prior to that, he worked as the Group Corporate Chef at Safeer Hotels & Tourism Company ,Muscat Oman where he was responsible for developing food and beverage concepts and closely worked with design and technical teams in order to develop the projects. He also handled menu planning, menu engineering, standardization of service and recipes, food presentations, and trainings and revenue management.
Qureshi has also been an Executive Chef ( In-Charge for F&B Production Pre- Opening Operation) at Ramada Jalandhar City Centre Hotel (Wyndham Hotel Group). An experienced Chef in Pre-Opening Operations, he was appointed the Executive Chef with KC Royal Park Hotel Panchkula, Haryana where he was the In-Charge for F&B Production and had the overall accountability and responsibility for all food production related issues within the hotel, i.e., menu cycle, standard implementation, maintenance and enhancements; and supported, led, and motivated the kitchen colleagues.
As an Executive Chef (In-Charge for F&B Production Pre- Opening Operation) at The Saudi Hotels & Resorts Company (SHARACO), Saudi Arabia, he inspected all the incoming food products for quality, quantity and cost effectiveness. Qureshi has also been an Executive Chef with The Metropolitan Hotel New Delhi serving as the Operation Incharge for kitchen. He supervised deliveries by counting and checking product quality to ensure that the billing and delivery met amount and standards and also managed staff rosters for the kitchen department. Before that, Qureshi worked as an Executive Sous Chef (In-charge for Pre-opening Kitchen Operation) at Le Meridien Hotels & Resorts Makkah Tower, Saudi Arabia.
His Pre-opening Operation skills also got him appointed as the Chef-de- Cuisine(Team Member for Pre-opening Kitchen Operation) at Skyway Landis Shanghai , China, now known as Pullman Accor Hotels in August 2006.
He has been an All Day Dining -Sous Chef at JC Mandarin Hotel Shanghai (Meritus Hotels& Resorts), China; Chef-de- Partie- Banquet at Radisson Blu Plaza, Delhi; Chef-de- Partie- Banquet at Hyatt Regency Dubai, UAE; Demi Chef – Multi Cuisine Specialty Restaurant at Le Meridien, New Delhi; Chef – Ala Carte, Banquet, at The Leela Kempinski, Mumbai.
Qureshi has written Recipe for Kitchen Bad Boys (cookery book) which he launched at Shanghai, China in September 2004; and Recipe for Magic Chef (cookery Book) Published by Anchor Dairy product in March 2007. He also writes articles for Shanghai Daily, City Weekend, Shanghai Talk, Shanghai Tatler, and That’s shanghai. He is also counted as a celebrity chef for holy special Metro Nation TV.
