Cook, Chef
Resume:
Skills
Work History
I am an enthusiastic, hard-working and disciplined Chef with excellent track-record in working in the restaurant industry. I am a friendly individual with a great passion for food. I am excellent in working with others to achieve a certain objective on time and with excellence. Expert in Fruit and Vegetable Carving
Safe handling
Menu development
Fine-dining expertise
Signature dish creation
Teamwork and Collaboration
Garnishing and plating
Self-Motivated
Recipes and menu planing
2021-08 - Current Head Cook
P.F. Chang's Pakistan, Islamabad
As a Head Cook, I have taken measures to prevent cross-contamination of utensils, surfaces, and pans when preparing meals for individuals with food allergies. Additionally, I have efficiently planned and assigned staff schedules to ensure optimal coverage during peak times. I have also worked closely with vendors and suppliers to secure high-quality ingredients while remaining within company budget constraints. Furthermore, I have trained kitchen staff to proficiently handle various preparation tasks under high-pressure situations.I have a keen attention to detail and consistently plate dishes with attractive flair to meet strict restaurant standards and uphold a positive business reputation. In addition, I have ensured the maintenance of high food quality standards by regularly checking delivery contents for product quality and quantity.As part of my role, I have inspected kitchens to assess the quality of food preparation, service, and cleanliness of Kabir Hassan
Chef
Address Islamabad, Pakistan 04403
Phone +923*********
E-mail *************@*****.***
https://www.linkedin.com/in/kabir-
hassan-02bb6925b
production and service areas. I have also developed and implemented innovative menu offerings to increase company visibility and customer satisfaction while managing high-volume food production in a fast-paced environment. 2019-06 - 2020-12 Chef
Shiraz Restaurant, Peshawar
As a Chef at Shiraz Restaurant in Peshawar, I have sourced fresh, local ingredients to enhance the flavors of our dishes and reduce grocery costs. I have also been responsible for training and managing kitchen staff, including conducting performance reviews and taking disciplinary action as needed. In addition, I have collaborated with my team to prepare meals for large banquets and ensured that grill, stove, and oven equipment were cleaned after every shift.I have implemented strict practices for handling and storing food to prevent illness and cross-contamination. I have also maintained a well-organized mise en place to ensure consistency in our work. In terms of staff management, I have coordinated employee schedules and fostered a collaborative team environment to increase productivity. I have also verified compliance with menu item preparation and customer special requests. As part of my efforts to continually improve our kitchen operations, I have initiated training for new team members on various culinary techniques.
2017-12 - 2019-05 Head Line Cook
China Terrace Restaurant, Peshawar
As a Head Line Cook of at China Terrace Restaurant in Peshawar, I have contributed to the consistent satisfaction of our customers by consistently producing high-quality food and providing timely service. I have also played a role in training and assisting new kitchen staff members. I have demonstrated safe handling of kitchen equipment to minimize the risk of injuries and burns. In my responsibilities, I have prepared a range of food items, including meats, poultry, and fish, for frying. I have also regularly checked each food item for freshness and reported any concerns to the kitchen supervisor for appropriate action.
2015-04 - 2017-11 Cook
Silk Route Chinese Cuisine, Rawalpindi
As a Cook at Silk Route Chinese Cuisine in Rawalpindi, I have consistently produced a high volume of covers per day while maintaining near-perfect customer satisfaction scores. In addition to preparing food items in accordance with recipes and portion control guidelines, I have also been responsible for ordering and receiving products and supplies to stock our kitchen areas. 2013-05 - 2015-02 Crew Member
Dunkin Donut's, Islamabad
As a team member at Dunkin Donut's in Islamabad, I have trained new employees on procedures, customer service, and sales techniques. I have also taken steps to Education
DEGREE IN CULINARY ARTS
Additional Information
Interests
Language
maintain cleanliness in all areas of the restaurant and have ensured that equipment, utensils, and the food preparation area are kept clean and sanitary. In the event of any problems or complaints, I have effectively escalated them to the relevant supervisor or manager for resolution.
In addition to working at the front counter and drive-thru, I have also assisted with stocking shelves and organizing aisles in the assigned department. I have consistently provided excellent customer service by greeting customers and meeting their expectations for quality service. My responsibilities have included taking orders, preparing meals, and handling payment transactions. 2011-01 - 2013-04 Matriculation : Biology
Baltistan Boys Higher Secondary School Skardu, - Gilgit Baltistan Pakistan HACCP, Food safety
Institution:National Vocational & Technical Training Commission (NAVTTC) Govt of Pakistan.
I have always been drawn to the culinary arts and have actively pursued opportunities to hone my skills and learn new techniques. As a chef, I understand the importance of using fresh, high-quality ingredients and take pride in sourcing locally whenever possible.
I am skilled at creating dishes that cater to a variety of dietary needs and preferences, including vegetarian, vegan, and gluten-free options. In the kitchen, I prioritize safety and cleanliness, ensuring that all necessary precautions are taken to prevent accidents and illnesses. I am highly organized and efficient, able to manage multiple tasks and maintain a productive workflow.
I am a strong team player and enjoy working with others to create a positive, collaborative atmosphere in the kitchen.
I am always looking for new ways to improve and grow as a chef, and am open to learning from my colleagues and seeking out opportunities for professional development.
Fruit and vegetable carving
English, Urdu, Hindi, Punjabi, Balti (tibetic)
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