Sardar Rafiq Ahmed

Brunnshusgatan 26 · Härnösand, Sweden· +46(0)720050029 · hej@sardar.se

About

With a passion for gastronomy and solid experience in the restaurant industry, Sardar Rafiq is an outstanding entrepreneur with a successful history. With its roots in Bangladesh, Sardar has entered the Swedish restaurant scene with grand projects and outstanding results.

Sardar Rafiq has for many years been the mastermind behind several successful restaurants in Härnösand, where the well-known and popular "Sams på Kajen" has become a summer destination of rare caliber. From its first steps as a simple outdoor restaurant, under Sardar's management, the restaurant has developed into an impressive establishment with hundreds of seats, and it has become one of Northern Sweden's most visited summer restaurants.

Sardar's experience extends far beyond the Swedish borders, and he has also contributed to the European gastronomic scene. As chef at the prestigious Norwegian fish restaurant Lofoten, located at Aker Brygge in Oslo, Sardar has shared his culinary talents and contributed to creating memorable dining experiences.

In addition to his successes on the established scene, Sardar Rafiq has recently added another triumph to his list by introducing a new Indian restaurant in Härnösand. With his skill, passion and breadth of experience, Sardar continues to make his mark on the restaurant world, and his journey as an entrepreneur and chef is an inspiring example of success and versatility.

In addition to his impressive achievements in the restaurant industry, Sardar Rafiq is also a dedicated family man and proud Swedish citizen. Married and the father of two children, Sardar has integrated himself into Swedish society with a passion for creating a warm and welcoming atmosphere both inside and outside his restaurants.

Sardar's entrepreneurship doesn't just extend to the culinary realm. His companies are well managed and characterized by stable finances and impressive growth. Through careful planning and a strong business strategy, he has not only created successful food destinations but also established himself as a significant player in the business world.

Sardar Rafiq's journey as a business leader and chef is an inspiring story of commitment, expertise and creativity. With a strong sense of both business success and family values, he continues to shape the restaurant landscape and contributes to the community in ways that go far beyond the culinary.

Personal facts

  • Age: 43 Born Januari 1981)
  • Languages: English, Banga,Hindi,Urdu, Italian, Swedish, and Norwegian.
  • Hobbies: Tennis, Walking and Cricket
  • Family: Wife and two daughters in the age of 3 and 11

Experience

2017 - Present - Härnösand, Sweden.

CEO, Head Chef, Restaurant Manager

  • Founded and managed Sam’s Restaurant, transforming it into a premier summer dining destination in Northern Sweden with over 240 seats in a state-of-the-art waterfront venue.
  • Launched Curry Masala (Indian cuisine) and Yayoi Sushi, demonstrating versatility in introducing diverse culinary concepts. Achieved a successful exit from Yayoi Sushi in 2022.
  • Directed day-to-day operations across three restaurants, including staff recruitment, training, and supervision. Managed financial planning, budgeting, and purchasing, ensuring consistent profitability and stable growth.
  • Developed strategic marketing campaigns, significantly increasing brand visibility and customer loyalty.
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2015-2017 - Niels and Cafe Gustaf. Malmö, Sweden

Assistant Head Chef

  • Specialized in grill station operations, ensuring high-quality preparation of meats and other dishes.
  • Assisted in creating seasonal menus, emphasizing fresh, local ingredients.
  • Provided support across all kitchen stations during peak hours to maintain operational efficiency.

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2014 - 2015 - Old Wild West. Venice, Italy

Head Chef

  • Oversaw the kitchen team at a high-volume American-themed restaurant, ensuring smooth operations and consistent quality.
  • Managed food costs and inventory, optimizing resources while maintaining high customer satisfaction.
  • Trained junior chefs and established protocols for food safety and hygiene.

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2011 - 2013 - Restaurant Oliva (Akerbrygge). Oslo,Norway

Chef

  • Worked as a lead chef specializing in pasta dishes and grilled entrees.
  • Contributed to menu innovation, introducing new flavors that boosted customer retention.
  • Maintained high standards in kitchen operations, earning praise for efficiency and teamwork.

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2008 - 2010 - Santinos (Youngstorget). Oslo, Norway

Assistant Head Chef.

  • Focused on pasta preparation for an extensive Italian menu, gaining expertise in traditional and modern techniques.
  • Collaborated with the head chef on menu development and ingredient sourcing.
  • Trained new kitchen staff, ensuring a cohesive team and consistent output.

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2007 - 2012 - Akerbrygge Oslo, Norway

Extra chef

  • At Lofoten, specialized in creating desserts with a focus on Norwegian-inspired recipes.
  • At Bølgen & Moi, handled appetizers and starters, ensuring artistic presentation and flavor.

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2004 - 2007 - Mamma Rossa. Oslo (Jernbanetorget), Norway

Chef

  • Specialized in meat and fish dishes, mastering techniques for traditional and contemporary cuisines.
  • Played a key role in maintaining customer satisfaction and high-quality standards during service.

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Culinary Expertise

I bring expertise in Nordic fish and meat dishes, American and Mexican grill, authentic Italian pasta and pizza, aromatic Indian cuisine, and creative vegetarian meals. Additionally, I excel in crafting Nordic-inspired desserts and starters, combining tradition with innovation

  • Nordic Cuisine: Skilled in preparing traditional Nordic fish and meat dishes, with an emphasis on locally sourced ingredients.
  • American and Mexican Grill: Expertise in barbecue techniques and crafting flavorful American and Mexican grill dishes.
  • Italian Cuisine: Mastery in preparing authentic Italian pasta, pizza, and signature sauces.
  • Indian Cuisine: Proficient in creating rich, aromatic Indian dishes, from curries to traditional breads.
  • Vegetarian Cooking: Specialized in crafting innovative and flavorful vegetarian meals across various cuisines.
  • Desserts & Starters: Renowned for Nordic-inspired desserts and artistically plated starters, blending tradition with creativity.

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References

Here is references that you can contact for futher information.

Niels and Cafe Gustaf. Malmö, Sweden

Contact Niels and Cafe Gustaf owner at +46406112272
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Mamma Rossa. Oslo (Jernbanetorget),

Contact Anni Ma (Restaurant owner) at +4790541411
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Santinos (Youngstorget). Oslo, Norway

Contact Elio Lungo (Head chef) at +4741364903
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Education

BSS
Bacherlor of social science

The Bachelor of Social Science (BSS) is an undergraduate degree program that offers a comprehensive understanding of various social sciences disciplines. It typically covers subjects such as sociology, psychology, economics, political science, anthropology, and communication studies. The BSS program aims to equip students with analytical, critical thinking, and research skills relevant to understanding human behavior, societies, and social issues. Graduates with a BSS degree often pursue careers in fields such as social work, counseling, human resources, public administration, research, and community development.

Graduated 2002

HSC
Higher secondary certificate

The Higher Secondary Certificate (HSC) is an educational credential awarded to students upon successful completion of their secondary education, typically around ages 16 to 18. It serves as a bridge between secondary education and higher education, such as university or college. The HSC program usually includes a range of subjects, and students are assessed through standardized exams administered by educational boards or government agencies. Obtaining the HSC is often a prerequisite for admission to higher education institutions and is recognized as an important qualification for pursuing further academic or career opportunities.

Garduated 1999

SSC
Secondary school certificate

The Secondary School Certificate (SSC) is a qualification awarded to students upon successful completion of secondary education, typically around ages 14 to 16. It signifies proficiency in various subjects and is a requirement for higher education or employment in many countries. SSC exams are standardized and cover subjects like math, science, language arts, and social studies.

Graduated 1997

Skills

Below i listed skills that been focusing on during my professional career

Highlights

My career highlights - this is what i am most proud off

Media & link

Länkar om mig och verksamheten har arbetat med under min yrkeskarriär. Finns även en del foton samt filer att ladda ner

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