Ali Raza
Dubái
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
11
years of professional experience
Work History
Sous chef
The Coop House restaurant (Italian cuisine)
07.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef de partie
Lucias's restaurant (Award winning Italian cuisine restaurant)
- Abided by company standards in terms of portion and serving sizes
- Plated completed foods paying special attention to the overall presentation and necessary garnishes
- Removed expired food and beverages from kitchen and stockroom
- Oversaw and directed kitchen staff and individual position assignments
- Monitored line work processes to ensure consistency in quality, quantity and presentation
- Maintained and cleaned all kitchen appliances including grill, stove and oven
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Head chef at X factor restaurant
- Project base work (contract)
- Development of new menu and creating recipe
- Manage day-to-day operations of the kitchen
- Maintain the brand standards and assure a consistent production flow
- Work to create new products and ensure that menus are up to date in line with current trends
- Reporting into the business owners
- Work closely with the kitchen teams and ensure all dishes are made in line with brand standards
- Responsible for stock ordering, stock taking and stock rotation
- Working at a fast pace in a high-volume kitchen.
Chef de partie At Falla Restaurant
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
- Coordinates daily tasks with the Sous Chef
- Responsible for supervising junior chefs or commis CHEF
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Follows good preservation standards for the proper handling of all food products at the right temperature
- Operate and maintain all department equipment and reporting malfunctioning
- Ensure effective communication between staff by maintaining a secure and friendly working environment
- Establishing and maintaining effective inter-departmental working relationships
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
- Checks periodically expiry dates and proper storage of food items in the section
- Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute events
- Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Senior Chef De Partie
KITCH IN BY CHEF IZU, DUBAI, UAE
07.2021
- Abided by company standards in terms of portion and serving sizes
- Plated completed foods paying special attention to the overall presentation and necessary garnishes
- Removed expired food and beverages from kitchen and stockroom
- Oversaw and directed kitchen staff and individual position assignments
- Monitored line work processes to ensure consistency in quality, quantity and presentation
- Maintained and cleaned all kitchen appliances including grill, stove and oven
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Follow proper safety, hygiene and sanitation practices
- Coordinate daily tasks with the head chef
- Train, motivate, recommend discipline and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Instructor Chef at ITHM (TDCP) COLLEGE
07.2015 - 12.2016
- Head Instructor for Government Projects named as NAVTTC (National Vocational and Technical Training Commission) and PSDF (Pakistan Skill Development Program)
- Responsibilities as Instructor were as follow: Lead and support other Chef Instructors
- Enlightened the students about food preparation and cooking
- Supervise cost Reduction and efficient utilization of resources to reduce wastage.
Assistant Chef at Combinations Restaurants
06.2015 - 12.2016
- Prepare a variety of food for the buffet and À la carte
- Meat, seafood, poultry, vegetables and cold items
- Cooking and food preparation
- Store uncooked and left over products
- Prepare fruit and vegetable carving designs
- Keep the work area fresh all through the shift.
Demi Chef at LA FLORA HOTEL Multan
10.2014 - 05.2015
- Preparing a variety of beverages and drinks
- Preparing salads (Russian, Asian continental, Italian)
- Preparing sidelines
- Assisting head chef in preparation of main course food
- Supervising and allocating the duties of assistant and trainee chefs
- Ensuring the clinginess of kitchen.
Trainee Chef at RAMADA HOTEL Multan
09.2013 - 09.2014
- Preparing verity of food for buffet and À la carte (Meat, Seafood, Poultry, Vegetables and Cold Items)
- Cooking and food preparation
- Storing uncooked and leftover products
- Issuing requisitions for supplies from storeroom
- Assisting in making of recipes
- Maintaining the clinginess of kitchen.
Education
Person-In-Charge Advanced Certification - Food Safety Qualification
TSI Quality Services
Dubai, United Arab Emirates04.2024
High School Diploma -
COLLAGE OF TOURISM AND HOTEL MANAGEMENT
Multan Pakistan12.2013
Institute of Commercial Management U.K.
Bachelor of Arts - Economics
Bahauddin Zakariya University Multan
Multan Pakistan03.2012
Skills
- Team Management
- Food allergy understanding
- Kitchen leadership
- Food Safety
- Team Leadership
- Food presentation
- Menu Planning
- Food Preparation
- Cooking techniques
- Safety Management
- Allergen awareness
- Staff Training
- Detail Oriented
- Menu Memorization
- Safe handling
- Menu development
- Ordering and Requisitions
- Equipment usage
- Vendor Relationship Management
- Pasta Making
- Recipe creation
- Workflow Optimization
- Seafood Preparation
- Performance Improvement
Specialist
- Italian cuisine
- Burgers and pasta
- Greek knowledge
- Indian and Pakistani cuisine
- Grill & Frying (robata grill & Hibachi grill)
Personal Information
- Date of Birth: 01/31/91
- Marital Status: Single
Languages
English
Advanced (C1)
Timeline
Sous chef
The Coop House restaurant (Italian cuisine)
07.2023 - Current
Senior Chef De Partie
KITCH IN BY CHEF IZU, DUBAI, UAE
07.2021
Instructor Chef at ITHM (TDCP) COLLEGE
07.2015 - 12.2016
Assistant Chef at Combinations Restaurants
06.2015 - 12.2016
Demi Chef at LA FLORA HOTEL Multan
10.2014 - 05.2015
Trainee Chef at RAMADA HOTEL Multan
09.2013 - 09.2014
Chef de partie
Lucias's restaurant (Award winning Italian cuisine restaurant)
Head chef at X factor restaurant
Chef de partie At Falla Restaurant
Person-In-Charge Advanced Certification - Food Safety Qualification
TSI Quality Services
High School Diploma -
COLLAGE OF TOURISM AND HOTEL MANAGEMENT
Institute of Commercial Management U.K.
Bachelor of Arts - Economics
Bahauddin Zakariya University Multan
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