MOHAMMAD ZUBAIR
MEDINA,KSA
Summary
Accomplished culinary professional with extensive expertise in gourmet cooking and restaurant service coordination. Demonstrates exceptional skills in team leadership, training and mentoring talent, and conflict resolution within high-pressure kitchen environments. Proficient in budgeting acumen, food cost calculation, and menu planning competence, ensuring efficient operations and customer satisfaction. Adept at adapting to new recipes and special dietary cooking, including sous-vide techniques and therapeutic diets. Committed to maintaining the highest standards of cleanliness and safety with HACCP certification. Career goal: to innovate culinary experiences while leading a dynamic kitchen team.
Overview
21
21
years of professional experience
1
1
year of post-secondary education
Work history
CDP CHINESE CHEF
THE OCEAN RESTAURANT
MEDINA, SAUDIA ARABIA
08.2018 - Current
- Created balanced meal plans abiding by dietary restrictions.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Implemented cost-effective strategies in purchasing and inventory management.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Reduced food waste to improve profitability.
- Transformed under-utilised ingredients into special menu items.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
CHINESE CHEF
CARLTON TOWER HOTEL
DUBAI, UNITED ARAB EMIRATES
05.2014 - 11.2017
- Mastered traditional Chinese cooking techniques, enhanced authenticity of dishes served.
- Produced an aesthetic plating style which increased overall dining experience.
- Trained junior chefs in the art of Chinese cuisine to maintain consistent taste and presentation across all dishes.
- Collaborated with team members for smooth kitchen operation.
- Streamlined cooking processes, improved kitchen efficiency.
- Ensured sanitation standards were met whilst maintaining a clean, safe working environment.
- Utilised knowledge on seasonal ingredients, created innovative dishes reflecting current trends.
- Upheld high quality standards with sourcing fresh ingredients from local suppliers.
- Enhanced customer satisfaction by creating authentic Chinese dishes with precision and creativity.
- Orchestrated timely meal preparation to ensure customer satisfaction.
- Developed new menu items for increased variety.
CHINESE COOK
SHALIMAR RESTAURANT
BANDRA, INDIA
02.2011 - 03.2014
TANDOOR COOK & CHINESE COOK
GREAT FUSION RESTAURANT
ANDHERI WEST, INDIA
04.2009 - 01.2011
TANDOOR COOK COMMI I
SHEESHA RESTAURANT
BANDRA, INDIA
07.2007 - 03.2009
ASST TANDOOR COOK
BOOMBAY RESTAURANT
ANDHERI , INDIA
07.2006 - 06.2007
- Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
CHINESE COOK COMMI I
DELICACY RESTAURANT
SANTACRUZ, INDIA
02.2005 - 06.2006
Education
SSC - PRIMARY
STANDARD INTER MEDIATE
ALLHABAD 05.2003 - 05.2004
Skills
- Gourmet cooking proficiency
- Communication with waitstaff
- Dedication to cleanliness
- Restaurant service coordination
- Customer feedback response
- Team leadership in kitchen
- Meeting tight deadlines
- Vegetable carving artistry
- Handling kitchen stress
- budgeting acumen
- Food cost calculation
- Adaptability to new recipes
- Menu planning competence
- Experience with sous-vide cooking
- Special dietary cooking
- Grill operation expertise
- Training and mentoring talent
- Knife handling techniques
- Conflict resolution prowess
- Multitasking under pressure
- Sauce making mastery
- Expertise in therapeutic diets
- Culinary software use
- Creativity in dishes
- HACCP certification
Languages
English
Beginner
Arabic
Elementary
Urdu
Elementary
Affiliations
- CRICKET AND LISETNING MUSIC
Accomplishments
BEST EMPLOYEE OF THE MONTH IN 2019
Timeline
CDP CHINESE CHEF
THE OCEAN RESTAURANT
08.2018 - Current
CHINESE CHEF
CARLTON TOWER HOTEL
05.2014 - 11.2017
CHINESE COOK
SHALIMAR RESTAURANT
02.2011 - 03.2014
TANDOOR COOK & CHINESE COOK
GREAT FUSION RESTAURANT
04.2009 - 01.2011
TANDOOR COOK COMMI I
SHEESHA RESTAURANT
07.2007 - 03.2009
ASST TANDOOR COOK
BOOMBAY RESTAURANT
07.2006 - 06.2007
CHINESE COOK COMMI I
DELICACY RESTAURANT
02.2005 - 06.2006
SSC - PRIMARY
STANDARD INTER MEDIATE
05.2003 - 05.2004