Executive Chef Sous

Hakim Ali

Baltimore, MD, *****

mobile: 410-***-**** email: ************@*****.***

Qualifications Summary

An accomplished culinary professional with over two decades of progressive, hands-on experience in the Hospitality and Food Services industry. Exceptional leadership skills and a record of success in providing food product knowledge and culinary skills in multiple cuisine styles.

Professional Experience

The Classic Catering People

Party Event Chef 2022- Present

● Develop and maintain a sustainable lunch menu for team members that offers versatility while remaining budget-friendly

● Inspect the quality of the food being served to ensure it meets company standards and exceeds our client’s expectations

● Work collaboratively with all culinary personnel to keep productivity and morale high

● Ensure meals are attractive and pristine at all times throughout the event

● Monitor food temperatures to ensure they are in line with the food safety compliance requirements

● Keep a record of team member and client allergies to ensure items are omitted

● Properly label food noting the ingredients and expiration dates

● Partner with Executive Chef to execute client tastings to secure new business Martins West

Sous Chef 2020-2022

● Created menu options based on seasonal changes and client needs

● Ensured kitchen operations ran smoothly in the absence of the Executive Chef

● Recruited and trained new kitchen team members to meet client demand

● Managed the kitchen inventory and ensured items were fresh and of high quality

● Kept the workstation and kitchen equipment clean, organized, and sanitized

● Audited the kitchen daily to ensure compliance with food safety & operational compliance

● Personal Highlight- Highly requested by legacy clients Food Works Alumni Catering

Lead Production Chef Assistant 2018 - 2020

● Prepared food items consistently in compliance with company recipes and waste control guidelines. Reduced food costs by (7%) by using seasonal ingredients

● Recommended menu items to the Production Chef for new dish development, special events, and promotions

● Researched food trends and catering needs to create new business

● Kept accurate inventory of food storage for maximum utilization and to reduce waste

● Monitored production flow and made adjustments as needed L’Hirondelle Club of Ruxton

Sous Chef 2018- 2019

● Completed cooking demonstrations to train the team and “Wow” clients

● Managed the company’s social media page to entice onlookers with new menu items

● Created promotional items to increase revenue

● Increased guest survey participation by 65% by offering fun incentives

● Evaluated sales to determine items to “86” from our offerings Anne Arundel County Detention Center

Food Service Supervisor 2017- 2020

● Kept thorough knowledge of inmates’ personal dietary needs due to dietary lifestyle/religious affiliations

● Managed the inventory of kitchen equipment and safe handling of kitchen supplies

● Ensured safety and security by reporting equipment repairs

● Planned food production to coordinate with meal serving hours so that the quality, temperature and the appearance of food is preserved

Hyatt Regency Hotel 2014- 2017

Sous Chef

● Delivered a quality guest experience through training and oversight of team members, preparing and cooking food

● Responsible for culinary preparation of restaurant menu items to established standards of presentation, recipe cards, costing, and consistency in all foods.

● Maintained a healthy team player atmosphere by leading with kindness, patience, and strong culinary skills

● Partner with GM and/or designated managers/chefs to create prep lists throughout the day and assign production duties to BOH employees to ensure that preparation quantities support forecasted business levels

● Partner with GM and/or Executive chef to schedule, coach, and evaluate team members’ performance Carnival Cruise Line

Executive Sous Chef 2012- 2014

● Monitored both the hot & cold galley food preparations

● Oversaw the safe handling of food and ensured the kitchen staff were adequately trained in sanitation regulations

● Maintained a professional leadership style and mentored line staff

● Reduced company workers’ compensation incidents by 43% through monthly team training

● Completed food temperature checks, prepped food for the next shift and the following day Educational Attainment & Professional Certifications

● AA Culinary Arts- Stratford University, 2018

● Certification of Completion, Baltimore Community College, 2018

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