Summary
Overview
Work history
Education
Skills
Languages
Certification
Work availability
Timeline
GeneralManager
israr Muhammad

israr Muhammad

Al Hufuf,Eastern Province

Summary

Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons. Creative [Job Title] with progressive kitchen experience, attention to detail and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management and team building.

Overview

18
18
years of professional experience
3
3
years of post-secondary education
1
1
Certification

Work history

Assistant executive chef

Lievito Restaurant
Al Hufuf, Eastern Province
02.2023 - Current
  • Developed chefs to run stations efficiently during peak service periods.
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Assisted cooks to determine freshness and quality of dishes.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Sanitised equipment and kitchenware to comply with hygiene protocols.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Estimated cooking time to provide timely deliveries to customers.
  • Inspected completed work and stations to verify conformance with standards.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Achieved [Number] star rating by delivering exceptional dishes and prompt service.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Developed menus for continuous use, events and promotions for different seasons.

Sous chef

Joman restaurant
Al Hufuf, Eastern Province
10.2015 - 09.2022
  • Developed chefs to run stations efficiently during peak service periods.
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Assisted cooks to determine freshness and quality of dishes.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Sanitised equipment and kitchenware to comply with hygiene protocols.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Estimated cooking time to provide timely deliveries to customers.
  • Inspected completed work and stations to verify conformance with standards.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Achieved [Number] star rating by delivering exceptional dishes and prompt service.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.

Sous chef

zaroob restaurant
united arab emirates, dubai
01.2015 - 08.2015
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Achieved 100% star rating by delivering exceptional dishes and prompt service.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Maximized restaurant capacity by coordinating seamless, efficient meal services.
  • Created estimates of food and labour costs to set accurate operating budgets.

Chef de partie

Pizza Express
united arab emirates, dubai
01.2007 - 12.2014
  • Aided management to practice food hygiene standards.
  • Prepared, produced and packed food in tight timescales.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Executed efficient mise en place to facilitate smooth service.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Maintained clean and tidy food preparation areas.

Demi chef de partie

Pizza Hut
peshawar, pakistan
01.2006 - 10.2006
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Increased recycling output by 85% by updating waste management system.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
  • Maintained clean and tidy food preparation areas.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.

Education

Diploma - Hotel Management

institute of Tourism & Hotel Management
PAKISTAN
01.2003 - 01.2006

Skills

  • Recruiting and training
  • Hospitality
  • Portion and cost control
  • In-store baking
  • Signature dish creation
  • Food plating and presentation
  • Just In Time stock control
  • Workflow optimization
  • Pantry restocking
  • Performance assessments
  • Grilling and deep frying skills
  • Kitchen equipment and tools
  • Fine-dining expertise
  • Meal preparation
  • Sanitation guidelines
  • Cleaning and sanitizing methods
  • Produce purchasing
  • Food preparation techniques
  • Recipes and menu planning
  • Food and beverage pairing
  • Quality Assurance
  • Project budgeting
  • Forecasting and planning
  • Food inventories
  • Banquets and catering
  • Food allergy understanding
  • Utensils knowledge
  • Culinary arts
  • Communication skills
  • Problem-solving
  • Leadership
  • Team building
  • Customer-focused
  • Programme development
  • Time management

Languages

English
Upper intermediate
Arabic
Intermediate
Hindi
Fluent
Urdu
Fluent

Certification

  • Certified Person in charge, [Pizza Express] - JULY 2012
  • EMPLOYEE OF THE MONTH - MARCH 2007
  • LETTER OF APPRECIATION - OCTOBER 2009
  • CREATIVE RECIPE CERTIFICATION- JULY 2006
  • DOUGH TOSSING OLYMPICS - MARCH 2006

Work availability

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Timeline

Assistant executive chef

Lievito Restaurant
02.2023 - Current

Sous chef

Joman restaurant
10.2015 - 09.2022

Sous chef

zaroob restaurant
01.2015 - 08.2015

Chef de partie

Pizza Express
01.2007 - 12.2014

Demi chef de partie

Pizza Hut
01.2006 - 10.2006

Diploma - Hotel Management

institute of Tourism & Hotel Management
01.2003 - 01.2006

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israr Muhammad