Tahoor Khan
Tokyo,Jazan Region
Summary
Accomplished culinary professional with extensive expertise in commercial kitchen operations, menu development, and food quality control. Demonstrates exceptional skills in sushi rolling, grilling techniques, and pastry making. Adept at managing dietary restrictions and special diet catering, ensuring customer satisfaction through innovative menu creation and effective plating techniques. Proven ability to handle high-volume dining environments with a focus on hygiene consciousness and stress resistance. Career goal includes advancing culinary creativity while maintaining high standards of food safety and quality.
Overview
11
11
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work history
Chef Assistant
Hotel Lumiere Grande
Tokyo, Japan
09.2024 - Current
- Managed cooking equipment maintenance, ensured longevity and functionality.
- Streamlined kitchen operations with effective communication skills.
- Maintained a positive attitude under pressure, thus enhancing team morale.
- Carried out daily food prep, reduced waste, and cost.
- Prepared ingredients before peak hours to enhance kitchen efficiency.
- Provided support in catering events, ensuring the timely delivery of meals.
- Demonstrated proficiency in multiple cooking techniques, resulting in diverse menu options.
- Assisted in meal preparation and ensured consistency of dishes.
- Collaborated with the head chef for improved recipe development.
- Ensured food safety standards by proper storage techniques.
- Took orders and portioned food for delivery to client tables.
- Rotated stock to keep ingredients fresh.
- Washed cutlery and crockery using both industrial dishwashers and manual methods to achieve a pristine finish.
- Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.
- Completed final assemblies on dishes for service to customers.
- Mastered different types of cuisine, catering to diverse needs.
- Used correct ingredients and ratios in preparation for different dishes.
Assistant chef
Genkai
Tokyo, Japan
04.2017 - 03.2019
- Managed inventory effectively, reducing waste and costs.
- Streamlined cooking process by preparing ingredients ahead of time.
- Coordinated with other staff members for seamless service delivery.
- Assisted in the preparation of meals, resulting in efficient service delivery.
- Prepared fresh ingredients for meal execution, ensuring freshness and taste.
- Assisted in creating daily specials, adding variety to regular menu offerings.
- Implemented proper storage procedures to maintain ingredient quality and reduce spoilage.
- Demonstrated team leadership skills whilst working under pressure during busy periods.
- Improved efficiency in the kitchen through effective multitasking abilities.
- Worked swiftly to meet customer demands during peak hours, improving turnover rates.
Chef assistant
Asakusa Sushi Ken
Tokyo, Japan
03.2015 - 02.2016
- Coordinated with team members for seamless kitchen operations.
- Upheld cleanliness guidelines to ensure a sanitary work environment.
- Developed new menu items, increased customer satisfaction.
- Ensured food safety standards by proper storage techniques.
- Enhanced dish presentation by garnishing meals prior to service.
- Performed regular kitchen maintenance tasks for a well-organised workspace.
- Demonstrated proficiency in multiple cooking techniques resulting in diverse menu options.
- Contributed in stock management for better inventory control.
- Carried out daily food prep, reduced waste and cost.
- Assisted in meal preparation, ensured consistency of dishes.
Education
Diploma in Japanese chef license - Culinary arts
Hattori Nutrition College
Tokyo/Japan 04.2016 - 03.2017
Diploma in Cake License - Culinary Arts
ABC Cooking Studio
Tokyo/Japan 04.2014 - 03.2015
Skills
- Sushi rolling
- Culinary creativity
- Grilling techniques
- Cost-efficient purchasing
- Sauces preparation
- Food preparation
- Event set up
- Baking and pastry
- Ingredient preparation
- Sushi preparation
- Nutritional understanding
- Recipe modification
- Vegetable carving
- Pastry making
- Ingredient management
- Grilling expertise
- Staff training
- Temperature checking
- Just In Time stock control
- Preparing ingredients
- Seafood cleaning
- Recipe research
- Industrial baking
Languages
English
Upper intermediate
Urdu
Upper intermediate
Japanese
Upper intermediate
Arabic
Beginner
Certification
I have a Japanese Chef License and a cake License
References
References available upon request.
Timeline
Chef Assistant
Hotel Lumiere Grande
09.2024 - Current
Assistant chef
Genkai
04.2017 - 03.2019
Diploma in Japanese chef license - Culinary arts
Hattori Nutrition College
04.2016 - 03.2017
Chef assistant
Asakusa Sushi Ken
03.2015 - 02.2016
Diploma in Cake License - Culinary Arts
ABC Cooking Studio
04.2014 - 03.2015
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