AZAD MD
Indian Land,SC
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Five-year background in high-end restaurant industry.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
INDIAN FUSION GRILL AND BAR, Indian
01.2023 - Current
- Acting as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Responsible for developing new menus and recipes
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Ensuring proper food temperatures when cooking and proper storage afterward
- Ensuring proper measurement of kitchen ingredients and food portions
- Ensuring smooth and on-time execution of a kitchen's operations
- Maintaining all inventory records, tracking sales, and making supply orders
- Writing guidelines and work schedules for a kitchen team and assessing its adherence
- Observing and executing safety and hygiene regulations
- Delegating duties to junior employees to ensure kitchen cleanliness and the timely delivery of customer orders.
Jr. Sous Chef
BIG CEDAR LODGE
11.2020 - 01.2023
- WORMAN HOUSE – A French fine dining bistro
- Assist Executive Sous Chef in supervising food quality, production and costs
- Delegating duties to junior employees to ensure kitchen cleanliness and the timely delivery of customer orders.
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
- Developed unique menu items and plating presentations
- Running the kitchen in the absence of the senior chefs
- Assist the head chef in developing new menus
- Helping junior kitchen members with various responsibilities, such as line cooking, meal preparation, and dish plating
- Executing the ordering systems.
Chef de Partie
ZAIKA INDIAN CUISINE
01.2020 - 11.2020
- Responsible for Tandoor station
- Jobs included prepping and executing orders from the station
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Also learned about other stations including Curry, appetizer and sauces
- Conducted daily inspection and maintained food sanitation and kitchen equipment
- Assisting other stations at the time of need and during busy service hours.
Line Cook
BIG CEDAR LODGE
09.2018 - 09.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Worked efficiently on Prep, Saute, Grill and Middle stations
- Interactive professionally and effectively with restaurant staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Banquet cook
HYATT REGENCY NEWPORT
05.2016 - 11.2016
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Education
Bachelor’s - Hospitality Management
Edinburgh Napier University
Edinburgh, Scotland, United Kingdom.10.2018
B.A - Hospitality Administration
Institute Of Advanced Management
05.2018
Skills
- Collaborative Relationships
- Guest Satisfaction
- Budgeting and Cost Control
- High-Volume Environments
- Inventory Management
- Menu Planning
- Garnishing and Plating
- Food Preparation and Safety
- Food Spoilage Prevention
- Verbal and Written Communication
- Staff Training
- Kitchen Management
- Team Leadership
- Conflict Resolution
- Computer skills including Microsoft Office, outlook etc
Certification
- CSC - Certified Sous Chef
- ServeSafe Certified
Languages
English
Native or Bilingual
Spanish
Limited Working
Hindi
Native or Bilingual
Urdu
Full Professional
Arabic
Limited Working
Timeline
Sous Chef
INDIAN FUSION GRILL AND BAR, Indian
01.2023 - Current
Jr. Sous Chef
BIG CEDAR LODGE
11.2020 - 01.2023
Chef de Partie
ZAIKA INDIAN CUISINE
01.2020 - 11.2020
Line Cook
BIG CEDAR LODGE
09.2018 - 09.2019
Banquet cook
HYATT REGENCY NEWPORT
05.2016 - 11.2016
Bachelor’s - Hospitality Management
Edinburgh Napier University
B.A - Hospitality Administration
Institute Of Advanced Management
- CSC - Certified Sous Chef
- ServeSafe Certified
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