AHMAD YAMA HAIDARI
Sacramento,CA
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
18
18
years of professional experience
Work History
Head Chef
ISAF
KABUL / AFGHANISTAN
08.2005 - 05.2013
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
HEAD CHEF
LAYALI RESTURANT
ROANNE, FRANCE
08.2023 - 01.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Modernized work processes to reduce guest wait times and boost daily output.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Head Chef
BARON DRESHK HOTEL
KABUL / AFGHANISTAN
08.2013 - 06.2021
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
High School Diploma -
HAKIM NASER KHESWAR BALKHI HIGH SCHOOL
KABUL / AFGHANISTAN03.2004
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu Planning
- Kitchen Operations
- Menu Supervision
Languages
French
Full Professional
English
Full Professional
Persian
Native or Bilingual
Urdu
Full Professional
PASHTO
Full Professional
Additional Information
I Have worked in 3 section in Food services 1- Buffet 2- Fast Food 3- Alcart
Timeline
HEAD CHEF
LAYALI RESTURANT
08.2023 - 01.2024
Head Chef
BARON DRESHK HOTEL
08.2013 - 06.2021
Head Chef
ISAF
08.2005 - 05.2013
High School Diploma -
HAKIM NASER KHESWAR BALKHI HIGH SCHOOL