Vəzifə: Executive Chef

İş təcrübəm haqqında (ətraflı)

5 ildən artıq
December 2015 up to now- Gym Narimanov-Executive Chef
August2014-October 2014-Oriental paradise restaurant-Executive chef of cold and hot kitchen-Novii Urengoi city(Russia)
June2014-August2014-Restaurant Patio-Executive chef of hot kitchen.Patigorsk city (Russia)
May2014-May2014-Gafgaz, Emanuel restaurant-Dubai-Executive chef(pre opening)
January 2014-April 2014- Arzu-Sherbet restaurant ( Kamchatka city)-Executive chef
March 2012-December 2013–“Azersun filial company”-Sous chef
Control All staff. Preparing food for 6000 person. Make a cost. Organization and control of the chefs.
Drawing up proposals for the supply of essential products.
Recruitment and training. Drawing up the menu.
Maintain and improve Standards of service.
Control departmental expenses including food costs.
Supervises workloads during shifts.
October 2010– March 2012“Kempinski Hotel Badamdart”- Assistant of Sous Chef
Planning and directing food preparations.
Check of all coming orders.
Managing kitchen staff and quality control.
Be always in duty in time.
Order the products for kitchen, making request.
Can manage personal team & deal effectively with conflicting demands & priorities.
Where appropriate, to ensure that food products are always available.
Food storage details for the preparation of food.
Meals kitchen to taste them all before.
Co-coordinating functions for timely set-up and delivery
To actively participate in scandalmonger menu.
Health and safety, food safety, to ensure compliance with proper standards.
All tools, machine tools and equipment to clean and keep clean.
When Executive chef absence , to carry out his duties and to substitute.
April 2008 – October 2010-“Buta Palace”- Chef of Cold Kitchen
Organizing staff training.
Share responsibilities with Executive Chef.
A la Carte for 1000 persons.
Shares responsibility with Executive Su-chef and Executive chef. Prepares Azerbaijan cuisine & European cuisine for 1000 guest(a la carte).Making cost.Organizing staff meeting.
February 2006– February 2008 -“ESS Catering Company” -Executive Chef Cook
Control kitchen equipment prepares food safety.
Prepare Azerbaijan & European cuisine, explain food safety training for staff.
Control temperature.
Food safety trainings for staff.
Prepare and present food for the required Standards
Recruiting and training permanent and casual staff.
Organizing, leading and motivating the catering team.
Planning staff shifts and rotes.
Ensuring health and safety regulations are strictly observed.
Budgeting and establishing financial targets and forecasts.
Monitoring the quality of the product and service provided.
Keeping financial and administrative records.
Prepare Azerbaijan & European cuisine, explain food safety training for staff.
September 2004 – January 2006-“Excelsior Hotel”- Chef de Partie II
Organizing staff trainings.
Ensures that the section is kept clean and hygiene.
Report equipment in the section needing repairs and maintenance
Organizing banquets for 500-600 persons.
Organizing staff training .
Shares responsibility with su chef when he absent.
September 2003-September 2004-“Hyatt Regency Hotel Baku”- Commis Chef
Directed and instructed Commises.
Ensure that all food served is arranged properly.
Prepare food for staff kitchen.
Prepare food for 600 person for all staff Hyatt & Bp company.Explain for commis how to work in the kitchen & prepared food.
August 1997-July 2003-“Crescent Beach Hotel”- Trainee Chef
Assistant of Chef de Partier
To prepare food and present food.
Control kitchen equipment.
Check of all coming orders.
Assistant of Chef de Partier.
Assist of Chef de Partie to prepare, cook & present food.
Accepts responsibility for the section in the absence of the Chef de Partier.
Shares responsibility with Chef de Partier.
Əlavə məlumat
18 years experience with kitchen operations and staff supervision
A member of Culinary Association in Azerbaijan.
Participant of International Culinary Competitions in Russia, Turkey, Europe
Hands-on experience in food preparation following prescribed menu, recipes and
preparation techniques
Comprehensive knowledge of setting deadlines ensuring the timely completion of work.
Able to create and maintain excellent relationship with co-workers.
Experience with preparing and organizing banquets as well as restaurants meals.
Adaptable, creative, team player, available for relocations & traveling.
Always look for opportunities for performance improvement
Experience of work in multi-cultural environment
Strong organization & administrative skills
Quickly adapts to the Company.
Organization & distribution staff.
Monitoring of the availability foods and ready meals for cooking.
Planning and introduction of new dishes
Calculation.Control all the cooks & assistant in the kitchen.Performance Health and Safety (food preparation, as well as clothing)

Təhsilim haqqında (ətraflı)

Ali
2000-2004 Azerbaijan International University
Tourism & social security Faculty
1997-2000 Catering college No. 11