Afzalur Rashid
Sydney,Australia
Summary
High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.
Overview
20
20
years of professional experience
Work History
Executive Chef
My Muscle Chef
Yennora Distribution Centre - Stockland
02.2023 - Current
- Responsible for labour cost, menu planning, food costing, staff training, quality control, and ensuring compliance with food safety standards in a high-volume production kitchen setting.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded services through strategic marketing efforts, increasing revenue streams.
Head Chef
My Muscle Chef
Yennora Distribution Centre - Stockland
02.2019 - 02.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Chef Manager
My Muscle Chef
Yennora Distribution Centre - Stockland
04.2019 - 01.2023
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Head Chef
Maloney Hotel Group
127 Liverpool St, Sydney NSW 2000
01.2015 - 02.2019
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Head Chef
Rockfish Seafood Restaurant
29 Kent St, Millers Point NSW 2000
02.2013 - 02.2015
- Worked closely alongside the sous chef to delegate tasks effectively among team members according to individual strengths and abilities.
- Ensured compliance with all health, safety, and sanitation regulations, creating a safe workspace for staff and customers alike.
- Upheld strict adherence to recipe guidelines, ensuring consistency in taste and quality across all menu offerings.
Function Chef
Mercure Hotels
6 Mona St, Bankstown NSW 2200
03.2013 - 01.2014
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Excutive sous chef
Maloney Hotel Group
127 Liverpool St, Sydney NSW 2000
11.2009 - 02.2013
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Sous Chef
Meat & wine co southbank
3 Queens Bridge Street Southbank Victoria
01.2007 - 10.2009
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
Junior Sous Chef
Meat & wine co Darling harbour
One/100 Barangaroo Ave, Barangaroo NSW 2000
01.2007 - 10.2007
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Chef De Partie
Jordons Seafood Restaurant
6/32 The Promenade, Sydney NSW 2000
04.2004 - 01.2007
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
Education
High School Diploma -
Carrick Institute of Education
370 Docklands Dr, Docklands VIC 300801.2008
High School Diploma -
Uniworld College
350/360 Pitt St, Haymarket NSW 200001.2006
Skills
- Food Safety
- Cost Control
- Menu development
- Hospitality service expertise
- Hiring, Training, and Development
- Team Leadership
- Kitchen Management
- Operations Management
Availability
Available for immediate interview and discussion.
References
- Tushar Menon, Co-founder & CEO, My Muscle Chef, Sydney, New South Wales
- Tobias Dunn, Head of Operations, My Muscle Chef, Sydney, New South Wales
- Robert Arpas, Head of Quality, My Muscle Chef, Sydney, New South Wales
Hobbies and Interests
- Culinary Innovation
- Food Sustainability
- Mentorship and Training
- Food Trends in Large-scale Production
Languages
English
Full Professional
Hindi
Limited Working
Bengali
Native or Bilingual
Timeline
Executive Chef
My Muscle Chef
02.2023 - Current
Chef Manager
My Muscle Chef
04.2019 - 01.2023
Head Chef
My Muscle Chef
02.2019 - 02.2023
Head Chef
Maloney Hotel Group
01.2015 - 02.2019
Function Chef
Mercure Hotels
03.2013 - 01.2014
Head Chef
Rockfish Seafood Restaurant
02.2013 - 02.2015
Excutive sous chef
Maloney Hotel Group
11.2009 - 02.2013
Sous Chef
Meat & wine co southbank
01.2007 - 10.2009
Junior Sous Chef
Meat & wine co Darling harbour
01.2007 - 10.2007
Chef De Partie
Jordons Seafood Restaurant
04.2004 - 01.2007
High School Diploma -
Carrick Institute of Education
High School Diploma -
Uniworld College