Chef Borhan

freezer, I stand on my own feet for long hours every day no chance for even a bathroom break sometimes. The senior butchers did not allow me to touch the knife those days. The most important lesson that I learned is the value of hardship that’s made me a greatly aid to meet my goals easy;
After completed 4 years my training period In 1981Marriott Hotel Dhahran help me to get my foot in the hospitality industry I travelled my first abroad journey where I truly discovered the point I fell in love with food and dreamed of being an Executive chef. The word ‘culinary’ very highly specialized art that I understood was the importance of fundamentals of cookery and the science of cooking. From there onwards I used all the resources of culinary tools and involved practically through every single opportunity to expand my prolific cooking talents and deep passion. Cooking is an amazing language to explain many disciplines also alongside understanding the principles of food science. An executive chef is highly skilled profession and a huge responsibility. Working as a chef is great pride,
I had an opportunity to explore with world renowned culinary figures. Who helped me to sharpen my culinary skills and bring in perfection in my delicacies. Worked as a Chef at luxurious spacious yacht Maldives. I also worked with top class several worldwide international deluxe chain hotels like (Ramada Renaissance Colombo,) (Hilton Colombo), (Sheraton Yemen & Dubai),(Le Meridien Bahrain), (Holiday Inn Khor Fakkan UAE Al Jubail KSA), (Marriott Daharan,KSA) (Taj Samudra Colombo) (Ocean Paradise Resort Zanzibar )and I travelled abroad spending more than 18 years away from home, where I studied in depth the history and the unique art of higher level of food preparation topics in those countries. After spending 28 years in my culinary journey I climbed the ladder to reach the top rank in my life when I joined Club Palm Garden, Beruwela, Sri Lanka taking up the challenging role of Executive Chef in 2005. That achievement is a great success in my carrier. This takes some time and perseverance, but it’s a great way to learn the ins and outs of all different aspects of the culinary field and I really know what every single person does in the technical side of the kitchen. Learning how to cook requires the acquisition of numerous physical skills. Those who do not have the patience or the character to undergo the forging process will never be great in their fields. Human relations are one of the most important parts of a chef’s job. As chef I have to be organized. Every aspect of the job has to be planned out be it the proper utilization of my staff, If I don’t know how to influence my kitchen brigade that is my end of culinary life. I have to be able to give the right direction to my team and maintain an amicable atmosphere in their kitchen. I need to guide, coach and monitor my brigade so that the operations run smoothly. As a professional chef I have to run a profitable organization combine business and cooking. Participated in business progress meetings with management to meet financial objectives. The kitchen has to produce cost effective good standard innovative quality menus and standardizing recipes and establishing portion control also good understanding of the importance of the concept of food cost control the standardizations accounting principles. In order to control food costs effectively , I must have a confident command of accounting, I implemented effective discipline to unwanted Expense to Control and legal issues as able to use initiative and direct observation how to keep food cost under control .what are some of the problems, what are some possible solutions to these problems chef is a Key player in decision making and problem solving . As a professional chef I must know how to handle guest complaint consistent manner. As a Culinary Lecturer In my teaching experience, Amazing abilities to train the chefs and I undertake the technical training I deliver as well as new techniques and thoughts about secrets of chefs’. And explanation skills my intention is to develop the skills of our young chefs. I provide a creative training platform for the culinary industry, farm to plate butchery training concept With my strong butchery background I have professional skills in this subject. I have Practical meat handling entire process knowledge with the science of meat curing and smoking, I am involved in all aspects of processing, procedure of brine & smoking techniques and there principles. I provided that was the perfect mix of hands-on professional skills and practical knowledge. The way I successfully transferred my professional knowledge with a great balance between classroom theory and practical’s of my own training styles. There is nothing like the joy of cooking’. I clearly explained a lot of pertaining to the origin of the cuisine and examples from the real life of the culinary world by my presentation. Use personal practical experience to help students understand the importance of food
Training comes from real life and exhibits an understanding of classical cooking techniques to encourage educational opportunities as well as to continue their culinary development to the next generation of chefs to the best of my ability and get them ready for success with the talent of tomorrow in our industry. Culinary arts is moving at high speed and one the fastest growing industries in the competitive and challenging customer service world today,
I enjoy the experience of teaching and sharing my knowledge of what has been the love of my life.