Quratulain Amir

Learn fundamental cooking techniques such as knife skills, food preparation, cooking methods (boiling, frying, baking, grilling, etc.), sauce making, and food presentation. Understanding how to create balanced and appealing menus, considering factors like seasonality, cost, and dietary restrictions. Learned about proper hygiene practices, safe food handling, and maintaining clean and sanitized kitchen environment. Understanding different ingredients, their quality, and how to select and source them. This includes knowledge of seasonal produce, meat, fish, dairy, and pantry staples.

Studying principles of cooking, culinary terminology, and science behind various cooking methods. Exploring diverse cuisines from around world, including traditional dishes and cooking techniques specific to different cultures. Gained skills in baking bread, pastries, desserts, and working with chocolate, sugar, and other confectionery items. Learned about kitchen organization, workflow, teamwork, and effective communication in professional kitchen environment. Learned Keeping up with latest trends in culinary industry, exploring new cooking techniques, and experimenting with modern ingredients.

Once more, the company recognized ability to excel due to motivation and dedication towards the job and endorsed me to Sous Chef, a new designation. I was given the opportunity to work closely with the head chef and was responsible for assisting in preparation and cooking. The new role became crucial in maintaining the quality and consistency of dishes and ensuring the smooth operation of the kitchen. Input was provided due to culinary expertise and knowledge of customer preferences and got Involvement in all aspects of food preparation, including chopping, marinating, seasoning, and cooking was necessary. Oversight of the preparation of various food items, ensuring preparation according to recipes, portion sizes, and quality standards was part of the responsibility.
Supervision and training of kitchen staff were required, as well as conducting regular inspections to ensure that all dishes leaving the kitchen meet the required standards in terms of taste, appearance, and portion sizes.
As a sous chef, regular communication with the entire culinary team was necessary. Due to the high volume of customers, time management was crucial to meet deadlines. Work schedules had to be planned, and ensuring that all orders are prepared and served in a timely manner was essential. Close involvement with budgeting by monitoring food and labour costs and finding ways to minimize waste was also part of the role.

After working as commis 3, the company realized my passion of food and my potential and my ability to learn they promoted me to apprentice chef. I started working directly under supervision of chef de partie.

I was assisting with food preparation, cooking, and maintaining cleanliness and organization in the kitchen. I was responsible for tasks such as peeling, chopping, and slicing ingredients, as well as measuring and weighing ingredients for recipes. I also assist with cooking dishes, plating meals, and ensuring that the food is prepared and presented according to the established standards.

In was maintaining and cleaning and sanitizing utensils, equipment, and work surfaces, as well as handling and storing ingredients properly.

My journey as chef started in 2013 as Commis 3 Chef. Helping with food preparation tasks, such as peeling, chopping, slicing, and dicing ingredients. I was also involved in portioning ingredients and assembling dishes according to recipes provided by senior chefs. I also helped in setting up cooking stations before service. I had to look after equipment needed for specific station or section of kitchen they are assigned to. I was involved tasks like monitoring cooking times, flipping or stirring ingredients, and ensuring that food is prepared according to established standards. I was also cleaning and sanitizing work areas, equipment, and utensils regularly.

Handle routine and advanced duties for other professionals, organize files, create correspondence, prepare reports and documents, general staff support.

Make travel arrangements and generate itineraries

Dealt with routine enquiries at reception or by telephone and referred more complex matters to appropriate members of staff.

Called maintenance team to perform repairs and inspections on office equipment.

Acted as main contact for internal and external clients.