Ali Nasir

adqz0n@r.postjobfree.com

Cell: - 778-***-****

PROFILE

Versatile, creative chef with around 2 decade’s firsthand experience with various culinary settings and working as an executive chef for the last six years. Creator of many signature and inventive dishes at famous restaurants located Cayman Island and in Canada. Highly skilled in supervising the culinary line in a busy restaurant and ensuring the maintenance of hygiene and quality standards. Eager to explore and imprint new flavours.

PROFESSIONAL EXPERIENCE

Papi's Sea Food Oyster and Bar Vancouver BC

Executive Chef ( Aug 2021 to till date )

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

• Approves the requisition of products and other necessary food supplies.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

• Establishes controls to minimize food and supply waste and pilferage.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

Joe Fortes Vancouver BC

Executive Sous Chef ( April 2021 Aug 2021 )

• High end multi cuisine menu preparations.

• Coordinate with management and staff to ensure proper communication of concerns.

• Provides training and professional development opportunities for all kitchen staff

Steamworks Brewpub Vancouver, BC

Senior Sous Chef (2018 to March 2021)

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

• Cooking or directly supervises the execution of items that require skillful preparation.

• Provides training and professional development opportunities for all kitchen staff.

• Handling multiple F&B outlets which includes specialty restaurants and 4 events banqueting area with various capacity.

Fay’s Family Restaurant Surrey, BC

Chef (2016 – 2018)

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

• Approves the requisition of products and other necessary food supplies.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

• Establishes controls to minimize food and supply waste and pilferage.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

The Address Hotel Dubai, Downtown

Executive Sous Chef (2015-2016)

• Responsible for specialty cuisine and Banquets.

• Planning, implementing and managing daily breakfast, lunch and dinner.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

• Approves the requisition of products and other necessary food supplies.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Perform other duties as directed.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

Five Doors Down White Rock, BC

Executive Chef (2012-2015)

• SOP preparation and implementation.

• Approves the requisition of products and other necessary food supplies.

• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.

• Establishes controls to minimize food and supply waste and pilferage.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

• Consults with the Director about food production aspects of special events being planned.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment

• Perform other duties as directed

A+F Catering Vancouver, BC

Executive Chef (2009-2012)

• Planning multiple function at a time in different venue.

• High end multi cuisine menu preparations.

• Handling short notice high profile outdoor catering and banquets.

• Supervise and monitor the sous-chef and his stations.

• Coordinate with management and staff to ensure proper communication of concerns.

• Assist in menu setting and budget management accordingly.

• Educate the chefs and kitchen workers regarding standard hygiene and quality policies and ensure these are implemented.

Executive Inn Hotel Vancouver, BC

Executive Sous Chef (2007-2009)

• Planning, implementing and managing daily breakfast, lunch and dinner buffet on day to day basis

• Operating high traffic weekend brunch.

Galaxy Hotel India Delhi

Chef de Cuisine (2006-2007)

• Supervise and monitorthe Sous-Chef and his stations.

• Responsible for specialty cuisine and Banquets.

• Responsible for entire kitchen operation.

• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

Treasure Island Resort Grand Cayman Island

Sous Chef (2003-2006)

• High end multi cuisine menu preparations.

• Coordinate with management and staff to ensure proper communication of concerns.

• Provides training and professional development opportunities for all kitchen staff.

Hayat Regency Grand Cayman Island

Senior Chef de Partie (2000-2003)

• Responsible for running the entire line kitchen.

• Handling short notice high profile outdoor catering and banquetes.

Carnival Cruise lines Miami

Chef de Partie (1998-2000)

• Responsible for soup sauceand roast section.

• Responsible for running the line kitchen.

Taj Bengal India

Cook (1994-1998)

• worked as a line cook.

FEATURES

• Features in many cooking magazines locally in Canada and in India

• Pioneer newspaper, New Delhi, appreciated my effort to familiarize stakes in commoner Indian market.

EDUCATION

• Diploma in Hotel Management – Academy of management studies

• Bachelor of Arts – Calcutta university

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