Summary
Overview
Work history
Education
Skills
Languages
Work availability
Timeline
Generic
muhammad naeem

muhammad naeem

dubai,UAE

Summary

Experienced Assistant Chef with ability to lead and direct team of [Number] kitchen staff members on effective cooking operations, methods and procedures. Adept at preparing and executing new and creative menu options and assisting head chef with daily preparation of food. Committed to preparing items in timely manner and ensuring each guest is satisfied with both food and service. Resourceful Assistant Chef with superb knowledge of all culinary applications and techniques. Versatile and adaptable with ability to oversee timely prep of kitchen items and equipment. Skilled in monitoring for expired items and monitoring overproduction. Well-organised and dedicated Kitchen Assistant offering [20]+ years of experience. Energetic nature with expertise in preparing( LEBANESE, CONTIENTAL,MEDITERRANEAN, PAKISTANI)food. Highly skilled in organising ingredients, collecting waste and working with little oversight to optimise performance. Thorough Kitchen Assistant with over 5 years of experience working in hospitality industry. Exceeding service quality standards, responding to guest queries within [25]-minute timeframe. Experience maintaining exceptional standards in both back of house and front of house. Kitchen Assistant supporting culinary and service teams for [20]+ years. Effective and efficient in dishwashing, sanitation, customer service and cleanliness. High-quality communication skills, providing articulate instruction and working collectively.

Overview

23
23
years of professional experience
9
9
years of post-secondary education

Work history

Assistant Chef

Al SAFADI Restaurant
Dubai, UAE
12.2018 - Current
  • Monitored food budget and purchased all supplies within established budget.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Rotated frozen food items.
  • Inspected dishes to maintain consistent, high-quality meals and maximum customer satisfaction.
  • Maintained up-to-date knowledge of current food trends to assist with planning innovative menus to drive business.
  • Thoroughly cleaned and sanitised knives and cutting boards, storing correctly to maximise kitchen efficiency.
  • Cleaned and organised kitchen workstations to maintain smooth operations and minimise delays.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Developed seasonal menus in collaboration with chef that consistently exceeded customer expectations.
  • Liaised with wait staff to ensure service of dishes within [Number]-minutes of plating, optimising customer satisfaction.
  • Created custom menus for private parties, corporate lunches and PR events with [Number]+ attendees.
  • Prepared ingredients prior to service, rotating stock and storing in temperature-controlled environments to meet health requirements.
  • Prioritised busy kitchen workloads, managing multiple tasks simultaneously without sacrificing food quality.
  • Used kitchen equipment as instructed and to safety protocols.
  • Rotated stock with first-in, first-out methods to ensure strong food safety, hygiene and quality.
  • Improved hygiene standards by consistently demonstrating best practices and reporting non-compliance to senior staff.
  • Prepared hot, healthy meals for elderly residents, including those with modified texture diets.
  • Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.

Head chef

Figaro grill
Karachi , Pakistan
03.2023 - 11.2023
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Collaborated with catering teams to create fresh, delicious meals for large events serving up to [Number] guests.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.

Chef de party

AL SAFADI Restaurant
Dubai, UAE
12.2012 - 02.2017
  • Maintained and controlled pastry kitchen supply inventory through [Action].
  • Mentored [Number] new and junior Pastry Chefs over [Timeframe] period.
  • Expertly applied advanced pastry techniques from [Technique] to [Technique] to create [Result].
  • Reduced [Type] incidents by [Number]% through diligent [Action].
  • Performed [Timeframe] pastry trend and industry development research to ensure innovative product offerings.
  • Supported [Number]% increase in [Year] revenue through [Action].
  • Trained and mentored junior team members, instilling capability and confidence to deliver excellent results consistent with company standards.
  • Kept a thorough, detailed [Type] inventory to ensure sufficient stock levels and minimise waste.
  • Monitored pastry and patisserie trends to create innovative products for [Type] establishments.
  • Utilised expertise in [Technique] to consistently produce beautiful [Product or service].
  • Utilised [Area of expertise] knowledge to design innovative menus with [Type] sweet and savoury product offerings.
  • Maintained exceptional attention to detail in [Task] to guarantee high-quality, uniform [Product or service].

Head Chef

GRILL HOUSE Restaurant
Karachi, Pakiatan
12.2006 - 10.2011
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Collaborated with catering teams to create fresh, delicious meals for large events serving up to [Number] guests.

Line Cook

ARIZONA GRILL
KARACHI , PAKISTAN
04.2001 - 12.2005
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Executed efficient mise en place to facilitate smooth service.
  • Monitored line production to achieve consistent quality.
  • Applied knowledge of market trends to diversity and expand menu.
  • Maintained clean and tidy food preparation areas.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.

Education

Pri-engineering - H.S.C

Degree Collage
ABBOTTABAD KPK PAKISTAN
03.1997 - 07.1999

S.S.C - SCIENCE GROUP

HIGH SCHOOL BAGAN ABBOTTABAD
ABBOTTABAD
03.1993 - 10.1995

GRADUATION - COMMERCE

UNIVERSITY OF KARACHI
KARACHI PAKISTAN
11.1999 - 09.2003

Skills

  • Menu development
  • Advanced knife skills
  • Disinfecting utensils
  • Kitchen equipment management
  • Staff scheduling
  • Recipe research
  • Menu planning
  • Industry trend research
  • French cooking methods
  • Ingredient selection
  • Event set up
  • Stock control
  • Kitchen management
  • Food preparation
  • Food hygiene
  • Back of house admin
  • COSHH regulations knowledge
  • Food service
  • Ingredient management
  • Staff training
  • Food allergens knowledge
  • Food quality control
  • Food regulations
  • Well-tuned palate
  • Food storage procedures
  • Google Workspace
  • [Type] Management

Languages

English
Fluent
Arabic
Upper intermediate
Hindi
Native
Urdu
Native
FARSI
Intermediate

Work availability

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Timeline

Head chef

Figaro grill
03.2023 - 11.2023

Assistant Chef

Al SAFADI Restaurant
12.2018 - Current

Chef de party

AL SAFADI Restaurant
12.2012 - 02.2017

Head Chef

GRILL HOUSE Restaurant
12.2006 - 10.2011

Line Cook

ARIZONA GRILL
04.2001 - 12.2005

GRADUATION - COMMERCE

UNIVERSITY OF KARACHI
11.1999 - 09.2003

Pri-engineering - H.S.C

Degree Collage
03.1997 - 07.1999

S.S.C - SCIENCE GROUP

HIGH SCHOOL BAGAN ABBOTTABAD
03.1993 - 10.1995

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muhammad naeem