Sultan Ali Shahzad Ahmed
Dubai
Summary
Chef with (3.5) years of experience in ( Japanese) restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment. Particular expertise in (Sushi Section) working under renowned chef de parties.
To serve an organization that utilzes my potential in the best way and would help to serve my community as well as provide an opportunity to imporve my skill and knowledge . So, I can learn and apply innovative ideas and excel my career.
Overview
5
5
years of professional experience
Work History
Commis 1
3 Fils Restaurant
02.2023 - Current
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Demi Chef De Partie
Sumo Restaurant
02.2021 - 01.2023
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Planned and directed high-volume food preparation in fast-paced environment.
Commis 1
Sumo Restaurant
03.2020 - 02.2021
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Commis 2
Avari Xpress Hotel & Residences
01.2019 - 02.2020
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated through all prep stations to learn different techniques.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Set up and broke down kitchen for service.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Education
Level 2 Culinary Art Principal - Food Safety
City & Guilds
Lahore , Pakistan06.2024
Associate of Arts - Fine Arts
Lahore Board
Lahore , Pakistan03.2021
Diploma In Professional Cooking - Chef Training
College Of Tourism & Hotel Management ( COTHM )
Lahore , Pakistan01.2020
Skills
- Equipment Purchasing
- Food Rotation
- Disciplinary Action
- Verify Food Quality
- Basic Cooking Methods
- Culinary Trends
- Bulk Food Preparation
- Waste Control
- Customer Needs Assessments
- Customer Experience
Languages
English
Advanced (C1)
Timeline
Commis 1
3 Fils Restaurant
02.2023 - Current
Demi Chef De Partie
Sumo Restaurant
02.2021 - 01.2023
Commis 1
Sumo Restaurant
03.2020 - 02.2021
Commis 2
Avari Xpress Hotel & Residences
01.2019 - 02.2020
Level 2 Culinary Art Principal - Food Safety
City & Guilds
Associate of Arts - Fine Arts
Lahore Board
Diploma In Professional Cooking - Chef Training
College Of Tourism & Hotel Management ( COTHM )
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