ZAFAR KHUDOIBERDIEV

Phone: +971********* /

E-mail: adtvs2@r.postjobfree.com Dubai, UAE

PROFESSIONAL SUMMARY

Executive Chef with 21 years of experience and passion for food, exceptional cooking skills and sustainable farm to table practices. I believe if you serve others, they will serve you. If show encouragement, generosity, and kindness into those under you then you will receive the same back.

Executive Chef of Healthy brands (Right Bite/ Keto) 11/2018 to Current

Kitopi Cloud Kitchens – Dubai, UAE

Kitopi stands for Kitchen Operation Innovation with more than 200 types of cuisines.

We are one of the world’s fastest-growing venture-backed food tech start-ups.

Our managed cloud kitchen network enables food brands to expand their delivery reach without needing to expand their kitchens – Kitopi provides necessary infrastructure and software with minimal capital and time expenditure.

Kitopi currently runs kitchen networks in Dubai, Abu Dhabi, Kuwait, and Saudi Arabia, Bahrain, Qatar with more than 3000 + members of staff.

My key Tasks and Responsibilities are but not limited to:

Manage entire front and back of house operations with 21 managers and 70 employees under my supervision.

We are from scratch kitchen and four years old company, never relying heavily on local products as most of them are imported.

Operate at a high volume of orders on a daily base, we have 42 kitchens with more than 180 types of international cuisines across UAE, consistently serving between 15000 to 20000 orders each day.

Consistently produced exceptional menu items that regularly garnered praise.

Developed strategies to enhance guest satisfaction as we have quickly become a pilot of Cloud Kitchens Concept across GCC countries. Increased revenue 10% over last year and 30% over opening year, while reducing labour and food costs from 27% up to 18%

Assigned tasks to Sous Chefs and Assistant Kitchen Managers and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

Established a collaborative environment with the kitchen team.

Head Chef 02/2017 to 09/2018 Walnut Grove – South African/Continental Restaurant – Dubái, UAE,

Working as part of a team of highly motivated Chefs.

Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the dining hall and restaurant

Cooking up tasty, nutritious, and well-balanced meals for customers.

• Assisting in the basic preparation of food under the supervision of the Head Chef.

• Deciding on the quantities of food to be cooked and the size of portions to be served.

• Creating dishes for clients with special dietary or cultural needs.

Senior Sous Chef 09/2012 to 12/2016

Helene Darroze - French Fine Dining Restaurant - Moscow, Russia.

Assisted executive chef in kitchen operations, food and stock ordering and kitchen supervision.

Co-managed busy kitchen with different cooking departments: fry cooks, pastry chefs, grillers, and prep cooks.

Been Promoted as F&B Manager in 2013.

Awarded the 2014” F&B Manager of the Year” from the CEA.

Reduced kitchen expenses by $5,000/month by locating new suppliers and menu items.

Reduced food cost significantly and maintained a consistant 18% by implementing standard inventory control.

Acted as liaison between executive chef and back-of-house employees.

Hired and trained new kitchen staff on weekly fare and promotional specials.

Plan and develop menus including specials according to budget.

Recruit, train and oversee high-performance team.

Inspect outgoing dishes for cleanliness and accuracy.

Supervise kitchen cleaning procedures before during and after shifts.

Adhere to all regulations and guidelines for safe food handling.

Sourced quality farm-to-table and game ingredients.

Executive Sous Chef, Mar 2010 - Jun 2012

Raff House - French Fine Dining Restaurant - Moscow, Russia.

•·Planned, prepared, coordinated, supervised, and implemented stages of food production

Discussed, developed, planned, and supervised the kitchen budget

Created a unique menu of baked, grilled, and roasted food

Cooked foods to the individualized taste of customers

Managed production to comply with management guidelines to enhance revenues and profits

Supervised regular maintenance and cleaning of grills and other kitchen areas

Perform other related duties as assigned.

Sous Chef, 06/2006 to 02/2010

Aquarela - Mediterranean Fine Dining Restaurant, Moscow, Russia

Managing daily operations, inventories, P&L, Budget.

Leaded a team of 40 Multinational employees.

Exceeded year-to-date forecasted revenues in all areas by 10%

Achieved 2006 to 2010 sales targets, F&B costs targets and labour cost targets from 25% up to 18%.

Chef De Party /Sous Chef, 01/2003 to 06/2006

Satu – French, Thai, Japanese Fine Dining Restaurant, London, UK

Special responsibility for meeting with the Chef De Cuisine to review assignments and anticipate business levels.

Ensuring that the prep for daily production is completely on a timely basis.

Responsible for informing Head Chef of unavailable items and shortage in the food supply.

Responsible for monitoring the quality and amount of food utilized on the service line.

Ensuring that daily requisition is completed and submitted for approval.

Been promoted as Sous Chef in 2005 due to excellent performance.

Chef De Party, 09/2000 to 09/2003

Holliday Inn Hotel, London, UK

Responsible for the entire PM hot and cold line supporting Bar and Terrace, Room Service orders during shifts.

Regularly support and consult with Executive Chef in the testing and development of custom menus and new standard menu items.

Experience in the preparation and execution of plated and buffet style events, for events as large as 900 people.

Education Qualifications:

Hospitality Administration/Management, bachelor’s degree 09/2016 to 07/2020

Synergy University, Dubai, UAE.

International Certificate of Food and Safety Grade 3,

Spesifico, PIC Training,

Skills:

• Over 20 years of experience in multinational cuisines

• Excellent organizational skills

• Have a solid experience of working with people from different countries

• Strong communications, menu developments and customer service

• Proficiency in MS-Office (Word, Excel), and Internet

• Restaurant experience

• Culinary Experience

• Food Production

• Banquet Experience

• Kitchen Management Experience

• Restaurant Management

• Menu Planning

• Profit & Loss

• POS

Languages:

English, Russian, Persian.

Contact this candidate