Hamza Chaudhry
Chef
Doha,Qatar
Summary
Chef at Qatar Airways, overseeing culinary operations in First and Business Class lounges to ensure top-tier dining experiences. Managed various kitchen sections, including sushi, à la carte, grilling, and frying, while implementing waste minimization and FIFO practices to maintain quality and sustainability. Led inventory management and ensured efficient stock control for seamless operations. Fostered a collaborative team environment, enhancing guest satisfaction by delivering exceptional dishes that upheld Qatar Airways' luxury standards.
Overview
11
11
years of professional experience
3
3
years of post-secondary education
11
11
Certifications
3
3
Languages
Work History
Chef
Qatar Airways
, Qatar
12.2021 - Current
- Lounges Excellence: Led the culinary team in the First and Business Class lounges at Qatar Airways, overseeing all culinary operations.Ensured that every dish served met the airline's high standards of excellence, leaving a lasting impression on travelers.
- Section Expertise: Skillfully managed different culinary sections, from sushi and à la carte to grilling and frying. Demonstrated versatility by contributing to various sections based on dynamic rosters, consistently delivering top-quality dishes.
- Waste Minimization: Took a proactive approach to minimize food wastage, implementing smart strategies that optimized ingredient usage without compromising the quality of dishes, aligning with Qatar Airways' commitment to sustainability.
- Inventory Management: Conducted meticulous inventory checks, ensuring adequate stock levels of ingredients and supplies to support uninterrupted operations. Maintained a well-organized inventory system that facilitated efficient restocking.
- FIFO Implementation: Demonstrated precision in food management by strictly adhering to the First In, First Out (FIFO) method. Ensured the freshness and quality of ingredients by using items in the order they were received, contributing to exceptional dining experiences.
- Lounge Leadership: As the in-charge of the lounge, fostered a collaborative and positive work environment, motivating team members to excel. Efficiently coordinated kitchen activities and maintained clear communication to ensure smooth operations.
- Guest Satisfaction: Prioritized guest satisfaction by consistently delivering high-quality dishes that matched Qatar Airways' reputation for luxury and excellence. Played a pivotal role in enhancing the overall travel experience for passengers.
Demi Chef
Saku Hana
01.2020 - 12.2021
- Skillful Culinary Execution: Masterfully executed culinary techniques to prepare and present high-quality dishes, contributing to a memorable dining experience for guests.
- Ingredient Preparation: Assisted in preparing and organizing ingredients, ensuring they were measured, sliced, and portioned accurately for seamless cooking.
- Station Maintenance: Kept workstations organized, clean, and well-stocked, enabling smooth workflow and contributing to a tidy and efficient kitchen environment.
- Menu Support: Collaborated closely with the kitchen team to bring menu items to life, following recipes and instructions to consistently deliver flavorful and appealing dishes.
- Plate Presentation: Added artistic touches to plate presentations, arranging components thoughtfully and garnishing dishes to enhance their visual appeal.
- Quality Control: Assisted in maintaining strict quality control standards, participating in taste tests and evaluations to ensure dishes met the establishment's taste and presentation guidelines.
- Learning and Growth: Actively absorbed knowledge from senior chefs and mentors, seeking opportunities to expand culinary skills and develop a broader understanding of diverse cuisines.
- Safety Adherence: Committed to following safety and hygiene protocols, wearing appropriate attire, handling equipment with care, and contributing to a safe working environment.
COMMIS 1
Wasabi Japanese Restaurant
02.2018 - 06.2019
- Assisting Culinary Creations: Collaborated closely with senior chefs to prepare and execute a diverse range of dishes, contributing to the creation of delectable culinary masterpieces that delighted diners.
- Ingredient Preparation: Skillfully handled ingredient preparation, from chopping and peeling to measuring and marinating, ensuring that all components were ready to seamlessly come together for each dish.
- Maintaining Kitchen Cleanliness: Took pride in keeping the kitchen area spick and span, regularly sanitizing workstations, utensils, and equipment, maintaining a hygienic and organized workspace.
- Supporting Plating Perfection: Assisted in plate presentation, adding artistic flair to each dish by arranging components thoughtfully, enhancing the overall visual appeal and aesthetic of the dishes served.
- Monitoring Cooking Processes: Kept a watchful eye on cooking times and temperatures, promptly alerting senior chefs to any variations, and ensuring that dishes were prepared to the highest quality standards.
- Learning and Growing: Eagerly absorbed insights from experienced chefs, attending training sessions, and honing culinary skills to continually improve as a professional and contribute more effectively to the kitchen team.
- Following Safety Protocols: Adhered to strict safety and hygiene guidelines, wearing appropriate attire, handling equipment carefully, and following best practices to create a secure kitchen environment for all team members.
Commis Chef
Avari Hotel
06.2014 - 06.2017
- Cross Contamination: Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked with Chef De Partie: Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Lead a Team: Collaborated with staff members to create meals for large banquets.
- High Volume: Planned and directed high-volume food preparation in fast-paced environment.
- Marination: Seasoned and marinated cuts of meat, poultry and fish.
- Food Presentation: Contributed to the aesthetic appeal of dishes by arranging and garnishing plates, maintaining a high standard of visual appeal for a memorable dining experience.
- Cooking Support: Provided essential support in cooking tasks, including grilling, sautéing, and baking, following instructions meticulously to maintain consistent food quality.
- Ingredient Quality Control: Assisted in inspecting and storing incoming ingredients, ensuring their freshness and adherence to quality standards, thus contributing to the overall excellence of the dishes.
- Kitchen Hygiene and Safety: Maintained a clean and organized work environment, adhering to strict hygiene and safety protocols to ensure a sanitary cooking space.
- Dish Assembly: Skillfully assembled and plated dishes according to recipes, paying attention to portion sizes and presentation details to meet culinary standards.
- Butcher: Butcher work
- Learning and Growth: Actively participated in learning opportunities, absorbing knowledge from senior chefs, honing culinary skills, and contributing to a positive team atmosphere.
Remember to tailor these responsibilities to your actual experiences and achievements as a Commis Chef.
Education
Bachelors in Commerce -
Halley College of Commerce
09.2018 - 05.2021
Diploma - DIPLOMA IN CULINARY ARTS
COTHM INTERNATIONAL (College of Tourism & Hotel)
12.2020 - 03.2021
Skills
Food Preparation
Certification
British Certification ICM, Bournemouth UK
Timeline
Chef
Qatar Airways
12.2021 - Current
Diploma - DIPLOMA IN CULINARY ARTS
COTHM INTERNATIONAL (College of Tourism & Hotel)
12.2020 - 03.2021
Demi Chef
Saku Hana
01.2020 - 12.2021
Bachelors in Commerce -
Halley College of Commerce
09.2018 - 05.2021
COMMIS 1
Wasabi Japanese Restaurant
02.2018 - 06.2019
Commis Chef
Avari Hotel
06.2014 - 06.2017
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