Andaaz Restaurant in New Jersey has appointed Chef Mohd Bahauddin Khan as Sous Chef. Khan brings culinary experience across hotels, resorts and restaurant operations in India and the Maldives, with a background covering kitchen operations, food production, quality control and team coordination.
Before joining Andaaz Restaurant, Khan served as Sous Chef at Hyatt Regency Lucknow, where he was involved in day-to-day kitchen operations, food production, quality management and hygiene standards. His earlier experience includes a Sous Chef role at Kuda Villingili Resort in the Maldives, adding exposure to luxury resort operations and high-volume culinary production.
Focus on Kitchen Operations at Andaaz
As Sous Chef at Andaaz Restaurant, Khan will support the restaurant’s daily kitchen operations and food production. His responsibilities will include menu execution, quality control and coordination with the culinary team.
He will also contribute to maintaining consistency across food preparation and service while supporting the kitchen team in meeting established operating standards.
Food safety and hygiene will form another part of his responsibilities, alongside staff training and day-to-day coordination within the kitchen.
Experience at Hyatt Regency Lucknow
Prior to joining Andaaz, Khan was Sous Chef at Hyatt Regency Lucknow.
His role involved managing kitchen operations and food production while maintaining quality and hygiene standards. The assignment provided experience within a full-service hotel environment and involved coordinating culinary activities around daily operations.
The experience also added to his background in maintaining consistency across food preparation and kitchen processes.
Luxury Resort Experience in the Maldives
Khan previously worked as Sous Chef at Kuda Villingili Resort in the Maldives.
His experience at the resort included luxury hospitality operations, kitchen management and high-volume food production. Working within a resort environment provided exposure to the operational requirements of culinary service across a destination hospitality setting.
This experience complements his hotel background and adds an international dimension to his culinary career.
Career Across Leading Hotel Brands
Earlier in his career, Khan held culinary positions with Taj Mahal Lucknow, Fairfield by Marriott Dehradun, Fairfield by Marriott Lucknow, Courtyard by Marriott Bhopal, La Place Sarovar Portico Lucknow and India Awadh Lucknow.
His professional journey has included exposure to Marriott Hotels, Taj Hotels and Sarovar Hotels, with responsibilities across kitchen operations, food production, team coordination and service standards.
The range of properties has given Khan experience across different hotel formats and operating environments, from established city hotels to resort operations.
Experience Across Culinary Functions
Throughout his career, Khan has worked across several aspects of professional kitchen management. His responsibilities have included food preparation, production planning, quality control and hygiene management, alongside coordination with culinary teams.
His experience in both hotel and resort kitchens has also involved working within structured food service operations where consistency, kitchen efficiency and adherence to standards are important to daily service.
Food Quality and Service Consistency
At Andaaz Restaurant, Khan will focus on maintaining consistency in food preparation and execution while supporting the wider kitchen operation.
His responsibilities will extend to coordinating with culinary team members and supporting staff development. Food safety and hygiene practices will remain part of his operational remit as he contributes to the restaurant’s daily kitchen functions.
His background across India and the Maldives provides experience in different hospitality environments that can be applied to the restaurant’s culinary operations in New Jersey.
Chef Mohd Bahauddin Khan on His Appointment
“Joining Andaaz Restaurant is an exciting opportunity to bring my culinary experience, passion for hospitality and commitment to quality to a new team. I believe a successful kitchen is built on collaboration, consistency and the continuous development of people and ideas. I look forward to contributing to Andaaz’s culinary standards while creating memorable experiences for every guest,” said Chef Mohd Bahauddin Khan.
Supporting Andaaz’s Culinary Operations
Khan joins Andaaz Restaurant with experience spanning hotel and resort kitchens in India and the Maldives. His previous Sous Chef positions at Hyatt Regency Lucknow and Kuda Villingili Resort have provided experience in kitchen management, food production and quality standards.
At Andaaz, his focus will be on daily kitchen operations, food preparation, menu execution, quality control, hygiene and team coordination. His appointment adds culinary management experience to the restaurant’s kitchen team as it continues its operations in New Jersey.
