Summary

Overview

Work History

Education

Skills

Accomplishments

Certification

Interests

Timeline

Hi, I’m

Aizaz Iqbal

Chef

Jeddah,Mecca

Summary

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organised and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organisational skills eager to secure entry-level Demi chef position. Ready to help team achieve company goals. Detail-oriented team player with strong organisational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Meticulous sauce chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Enthusiastic sauce chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Seasoned Sous Chef specialising in Japanese cuisine. Successful 8 years record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.

Overview

8

years of professional experience

15

years of post-secondary education

2

Certifications

1

Language

Work History

Jeddah Conference Palace
Jeddah , Mecca

Demi Chef De Partie

09.2017 - 09.2022

Job overview

Collaborated with staff members to create meals for large banquets.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Planned and directed high-volume food preparation in fast-paced environment.
Acted as head chef when required to maintain continuity of service and quality.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Led daily staff meetings to communicate expectations and review safety procedures.
Modernized work processes to reduce guest wait times and boost daily output.
Planned promotional menu additions based on seasonal pricing and product availability.
Maintained up-to-date knowledge of current culinary trends and techniques.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored food and labor costs to verify budget targets were met.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Coordinated with vendors to order supplies and maintain high quality standards.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Disciplined and dedicated to meeting high-quality standards.
Trained and managed kitchen personnel and supervised related culinary activity.
Coordinated with team members to prepare orders on time.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Assisted with menu development and planning.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Monitored food production to verify quality and consistency.
Developed new recipes and flavor combinations to enhance customer dining experience.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Modified recipes to accommodate dietary restrictions and allergies.
Utilized culinary techniques to create visually appealing dishes.
Set up and broke down kitchen for service.
Implemented successful cross-marketing strategies such as food and wine pairings.
Evaluated food products to verify freshness and quality.
Implemented food cost and waste reduction initiatives to save money.
Participated in food tastings and taste tests.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Worked closely with front-of-house staff to facilitate excellent customer service.
Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
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.
Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Avari Tower
Karachi, Sindh

Cook

09.2013 - 08.2017

Job overview

Seasoned and cooked food according to recipes or personal judgment and experience.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Prepared food items in compliance with recipes and portioning control guidelines.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Communicated closely with servers to fully understand special orders for customers.
Developed relationships with local suppliers to obtain freshest ingredients available.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Monitored food quality and presentation to maintain high standards.
Managed opening and closing shift kitchen tasks.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Maintained food safety and sanitation standards.
Kept kitchen clean and organized by performing daily maintenance tasks.
Planned menus for different events, seasons and customer requests.
Coordinated checklists to keep kitchen clean, stocked and sanitary.
Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Identified inefficiencies leading to improved productivity.
Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Adjusted recipes based on ingredient availability or customer request.
Trained and supervised cooking staff to expertly meet daily needs.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Measured and mixed ingredients according to precise recipes for best results.
Suggested actionable improvements to streamline training procedures.
Prepared and served various food items in fast-paced Type environment.
Followed strict standards for food handling and safety, minimizing risks to customers.
Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

Pearl Continental Hotel
Karachi, Sindh

Apprentice

11.2010 - 10.2012

Job overview

Prepared worksite by setting up required tools and supplies.
Prioritized and accomplished multiple tasks within established timeframes.
Gained experience installing interior and exterior doors, windows and siding, working closely with manager for precise results.
Studied building codes and regulations to confirm compliance with safety and construction standards.
Learned wide range of simple and complex techniques from on-the-job training.
Gained proficiency in reading and interpreting blueprints and schematics.
Practiced installation of countertops, sinks and other fixtures, meticulously following instructions.
Developed keen eye for detail and commitment to producing quality craftsmanship.
Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
Honed strong communication, problem-solving and organizational skills while completing tasks and working with team.
Worked under guidance of experienced professionals to learn trade best practices and techniques.
Developed understanding of electrical and plumbing systems, including troubleshooting and repair.
Installed tile, hardwood and laminate floors to client specifications.
Developed safe and efficient workflows for construction projects.
Smoothed and leveled new concrete or other materials.
Used explosives to demolish structures according to instructions.
Trained and supervised team of construction workers.
Prepared and applied construction materials to build structures or fill gaps.
Conducted quality control of materials used in construction.
Monitored project budgets and expenses.
Maintained relationships with local suppliers for cost-effective materials.
Assisted with post-construction cleanup and maintenance.
Inspected completed projects to meet customer expectations.
Developed system for tracking job costs and project profitability.
Coordinated with architects and designers to support satisfactory end products.
Loaded and carried materials to facilitate transport at construction sites.
Built custom homes to develop local areas.
Utilized equipment to break old forms and structures.
Developed successful system for tracking project progress.
Followed industry regulations and local building codes.
Coordinated with subcontractors and other stakeholders to complete projects on time.
Supervised installation of electrical and plumbing systems.
Provided excellent customer service and answered questions related to project timelines and costs.
Supported team with demolition, framing and drywall installation and finishing, applying best practices.

Nalu Restaurant
جدة, Mecca

Sous Chef

03.2022 - Current

Job overview

Collaborated with staff members to create meals for large banquets.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Mentored kitchen staff to prepare each for demanding roles.
Planned and directed high-volume food preparation in fast-paced environment.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Led daily staff meetings to communicate expectations and review safety procedures.
Maintained up-to-date knowledge of current culinary trends and techniques.
Modernized work processes to reduce guest wait times and boost daily output.
Monitored food and labor costs to verify budget targets were met.
Planned promotional menu additions based on seasonal pricing and product availability.
Trained kitchen staff to perform various preparation tasks under pressure.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Coordinated with vendors to order supplies and maintain high quality standards.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Disciplined and dedicated to meeting high-quality standards.
Coordinated with team members to prepare orders on time.
Trained and managed kitchen personnel and supervised related culinary activity.
Assisted with menu development and planning.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Monitored food production to verify quality and consistency.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed new recipes and flavor combinations to enhance customer dining experience.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Modified recipes to accommodate dietary restrictions and allergies.
Utilized culinary techniques to create visually appealing dishes.
Evaluated food products to verify freshness and quality.
Implemented successful cross-marketing strategies such as food and wine pairings.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Set up and broke down kitchen for service.
Developed close relationships with suppliers to source best ingredients.
Implemented food cost and waste reduction initiatives to save money.
Participated in food tastings and taste tests.
Worked closely with front-of-house staff to facilitate excellent customer service.

Education

COTHAM
Karachi

Diploma from International Culinary Arts

02.2013 - 02.2015

University Overview

Quideen Govt B.s.s School
Karachi

Metric 10th Standard from Asian History

05.1999 - 05.2010

University Overview

Private
Karachi

SSC PART 2 from Commerce

08.2014 - 08.2016

University Overview

Skills

Recipes and menu planning

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Accomplishments

Accomplishments

Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.

Certification

Food &Safety Licensed

Interests

Food businesses

Timeline

Sous Chef

Nalu Restaurant

03.2022 - Current

Pre Commi Chef

06-2021

Food &Safety Licensed

10-2017

Demi Chef De Partie

Jeddah Conference Palace

09.2017 - 09.2022

Private

SSC PART 2 from Commerce

08.2014 - 08.2016

Cook

Avari Tower

09.2013 - 08.2017

COTHAM

Diploma from International Culinary Arts

02.2013 - 02.2015

Apprentice

Pearl Continental Hotel

11.2010 - 10.2012

Quideen Govt B.s.s School

Metric 10th Standard from Asian History

05.1999 - 05.2010