About Hanover ID: #65798
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Academic Level Bachelor of Culinary Arts
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Role Sous Chef
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Program Skilled Professional Program
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Nationality Iran
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Placement Type Skilled Professional (Chef)
Profile
A resourceful chef with an outstanding knowledge to develop and maintain a healthy customer pipeline. He consistently works to to spot and attract new business opportunities. One of his areas of expertise is the way in which he identifies talent with his administrative oversight, recruitment processes and customer service improvements. He is furthermore a motivated sushi chef with 15 years’ experience in his field.
Experience
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2022 - Present
The Theater Dubai, United Arab Emirates
Sous Chef: Sushi
Monitoring all the stations, seafood, incoming products, training staff, and final cuts such as sashimi and nigiri.
Monitoring the PH rice, cooking rice timetable, preparation.
Guiding staff and quick meetings for everyday bookings.
Rolling, cutting, garnishing, plating, announcing tickets, ordering process.
Complete customer orders with speed and accuracy.
Work flexible hours, covering nights, weekends and bank holidays. -
2021 - 2021
Clap Dubai, Trade Centre, United Arab Emirates
Sous Chef: Sushi
Monitoring all the stations, sea food, incoming products, training staff, final cuts such as sashimi, nigiri.
Monitoring the PH rice, cooking rice timetable, preparation.
Guiding staff and quick meetings for everyday bookings.
Rolling, cutting, garnishing, plating, announcing tickets, ordering process.
Complete customer orders with speed and accuracy.
Work flexible hours, covering nights, weekends and bank holidays. -
2019 - 2020
Nakaya Sushi Restaurant, Tehran, Iran
Sous Chef: Sushi
Carried out day-to-day duties accurately and efficiently.
Completed duties to deliver on target with accuracy and efficiency.
Used Microsoft Word and other software tools to create documents and clear communications.
Leveraged strategic networking to create new business opportunities.
Conducted intensive safety audits and investigated reported issues, accidents and near-misses.
Prevented cross-contamination by sanitizing utensils and surfaces. -
2012 - 2018
Shahr Ma Restaurant, Amol, Mazandaran Province, Iran
Sous Chef
Managed buffet system and ensured proper coordination between the kitchen and dining.
Developed menu and oversaw food preparation, staff supervision, quality control, and inventory supply and vendor negotiations.
Assigned stations and worked shifts with sous chefs, line cooks and kitchen crew for maximum productivity.
Planned and took corrective action to resolve issues in a timely manner.
Implemented procurement strategies to minimize costs and ensure timely delivery.
Developed guidelines for hiring staff to maximize efficiency and to minimize labour costs. -
2005 - 2012
Danial Restaurant, Dubai, UAE
Sous Chef
Planned, organized and directed all culinary operations.
Supervised, coached and coordinated all culinary staff.
Ensured compliance with standard operating procedures, sanitation and safety.
Ensured all culinary offerings are of exceptional quality to maintain customer satisfaction.
Planned and prepared food for large & small groups, and simultaneous events (500+ guests).
Planned, coordinated and supervised menu planning and implementation.
Honors & awards
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Chef of the Batch Certificate
Awarded for an Outstanding Performance in the Course Program.
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2018
Certificate of Appreciation
Awarded for the contribution to a Day for Dubai for preparing, cooking and packing one thousand meals which were distributed to labourers.
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Skills Assessment Certificate of IV in Commercial Cookery
From the Victoria University.