ZAHIR ISMAIL RAHIM BAIG
Saudi Arabia
Summary
Performance Summary: Self motivated and quality-driven individual with a strong commitment to prepare exceptional cuisine and maintain safe and efficient kitchen environment. Demonstrated passion for motivating culinary team to deliver truly spectacular results. Highly skilled in creating menu specials while ensuring that all stations are set before service time. Track record of maintaining cleanliness and sanitation of kitchen .
Overview
15
15
years of professional experience
Work history
Head Chef
Mistca Restaurant
08.2017 - Current
- Prepare and present dishes to the VIP guests visiting the restaurant
- Ensure the authenticity of the Arabic food is maintained
- Maintain inventory according to the expiry dates and ensure the food is maintained as per industry standards
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Meticulously checked delivery contents to verify product quality and quantity.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Chef De Partie
Al Tayer Group, Ocean Basket
03.2013 - 06.2017
- Prepare salads, soups, fish, meats, vegetables, desserts and other foods
- Checked all temperatures of perishable items and used the FIFO system to rotate all items
- Managed and supervised employees to make sure all tasks were completed and executed correctly
- Made weekly specials to minimize waste and to keep food costs down
- Implemented waste logs, temperature logs and proper cleaning procedures for all kitchen employees
- Stood in for the General Manager and assistant General Manager when not present
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Monitored line production to achieve consistent quality.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Plated completed meals with meticulous attention to presentation and portion control.
- Maintained clean and tidy food preparation areas.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Followed recipe specifications strictly to produce high volume of food orders.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Prepared, produced and packed food in tight timescales.
- Aided management to practice food hygiene standards.
- Monitored kitchen equipment to gauge functionality.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Executed efficient mise en place to facilitate smooth service.
- Experimented with new dishes while incorporating customer feedback.
- Supervised and trained junior chefs cook assigned dishes.
- Developed menus for continuous use, events and promotions for different seasons.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Created estimates of food and labour costs to set accurate operating budgets.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Inspected completed work and stations to verify conformance with standards.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Key Achievements
- Reorganized the food rotation procedure by employing a “time log” for each type of food item
- Awarded Employee of the Year 2012 Award following provision of excellent kitchen services and supervisor feedback
Demi Chef
Al Tayer Group, ARMANI
04.2009 - 03.2013
- Produce fresh, quality and tasty food well presented in a hygienic environment to ensure guest satisfaction at all time
- Perform basic kitchen tasks assigned by Chef de Partie
- Implement all the food and beverage policies and procedures in the Kitchen
- Recognize good quality products and presentation
- Know and understand all the Basic policies and procedures in food production
- Key Achievements
- Handled kitchen work for three simultaneous events at the restaurant without any errors
- Awarded Employee of the Month award three times consecutively
Education
Diploma - Hotel Management
CERTIFIED COURSES, AL TAYER GROUPS - undefined
Skills
- Special meals preparation
- Proper portioning
- Garnishing
- Substitute items preparation
- Regulating temperature
- Pulling food
- Food logs maintenanc e
- Quality monitoring
- Assets protection
- COMPUTER SKILLS
- Strong at MS Office Packages
- Good at Web Search and gathering details
- ADDITIONAL CAPABILITIES
- Strong teamwork skills
- Exceptional sense of guest service
- Excellent knowledge of culinary deliverance
- Able to work on rotating shifts
- Engaging leadership style
- Payroll and scheduling
- Ingredient selection
- Performance assessments
- Fine-dining expertise
- Signature dish creation
Accomplishments
- I hereby acknowledge that the above furnished details are correct and true to my knowledge
- Thanking You, (I.ZAHIR BAIG) +966591384785
Additional Information
- CONTACT DETAILS : +966591384785
- I worked for a Group Called AL Tayer . This group includes restaurants such as Armani, Cosi, Galler, 40 Carrots, Ocean Basket , AL MAZ, MORE CAFÉ ETC.. Under my experience of 10 year , I have almost worked in all the restaurants.
Languages
English
Advanced
Hindi
Native
Urdu
Native
Arabic
Advanced
Timeline
Head Chef
Mistca Restaurant
08.2017 - Current
Chef De Partie
Al Tayer Group, Ocean Basket
03.2013 - 06.2017
Demi Chef
Al Tayer Group, ARMANI
04.2009 - 03.2013
Diploma - Hotel Management
CERTIFIED COURSES, AL TAYER GROUPS - undefined
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