Executive Chef & Pastry Chef (Global Luxury Cuisine)

Mohammad Reza Asadzadeh

Reston, VA, USA

Phone: 949-***-****

Email: *********.*.****@*****.***

PROFESSIONAL SUMMARY

Executive Chef & Pastry Chef with over 21 years of international experience in luxury restaurants and five-star hospitality in Iran, Dubai and the United States. Expert in Iranian, Japanese, French and Italian cuisines. Proven ability to increase kitchen profitability, reduce food waste to under 10%, optimize labor costs, control inventory, and build high-performance kitchen teams. Strong background in menu engineering, cost control, staff training, inventory systems, and collaboration with marketing teams to boost revenue during low-traffic hours and happy hour periods.

PROFESSIONAL EXPERIENCE

Pastry Chef – Corsica Italian Wine Bar

Reston, VA 2025 – Present

Sous Chef – Darwish Iranian Restaurant

Washington, DC 2025 – Present

Executive Chef – Geshniz Restaurant

Tehran, Iran 2019– 2023

• Increased overall kitchen profitability through strict cost-control procedures

• Reduced food waste to below 10%

• Designed inventory and storage systems for walk-in freezers and dry storage

• Trained kitchen staff to maximize ingredient usage and reduce spoilage

• Controlled purchasing and vendor orders

• Updated menus for seasonal promotions, happy hours and slow business periods Executive Chef – Silk Road Japanese Restaurant

Tehran, Iran 2017– 2019

• Led luxury Japanese kitchen operations

• Created premium sushi, teppanyaki and omakase menus

• Maintained top quality and hygiene standards

Executive Sous Chef – Asia Asia Restaurant

Dubai Marina, UAE 2015– 2017

• Supported executive chef in pan-Asian kitchen operations

• Assisted in food costing, purchasing and staff supervision Chef – J-Cafe (French & Italian Concept)

Fereshteh St., Tehran 2012 – 2015

• Managed all kitchen operations in a luxury fine-dining environment

• Developed French and Italian menus and trained culinary teams Teppanyaki & Sushi cook in Kenzo Restaurant

Tehran, Iran 2008 – 2012

Thai Cuisine cook & Server – Thai Orchid Restaurant, Esteghlal Hotel Tehran, Iran 2004 – 2008

EDUCATION

Bachelor’s Degree in Hotel Management

Tehran University of Hospitality

SKILLS

• Kitchen Profitability Optimization

• Food Cost & Labor Cost Control

• Waste Reduction (Under 10%)

• Inventory, Storage & Walk-In Freezer Management

• Staff Training & Team Leadership

• Menu Engineering for Happy Hour & Off-Peak Hours

• Purchasing & Vendor Negotiation

• Collaboration with Marketing Teams

• Iranian, Japanese, French & Italian Cuisine Expertise

• Pastry & Bakery Production

Contact this candidate