Ali Haider
Sydney,NSW
Summary
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Urbun Bakery
Weather Hill Park, NSW
06.2023 - Current
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Organized the daily mise en place in order to prepare meals efficiently.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Supervised food preparation staff to deliver high-quality results.
Assistant Chef
Rangoon Colonial Club Restaurant
Crows Nest, NSW
02.2022 - 03.2024
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assisted Head Chef in closing down the kitchen area at end of day ensuring all remaining ingredients were stored properly.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Distributed food to service staff for prompt delivery to customers.
- Stocked food stations before shifts with items and equipment needed for recipes.
Education
Advance Diploma - Hospitality Management
AIBT
Blacktown, NSW06-2024
Certificate IV - Cookery
AIBT
Blacktown, NSW12-2023
Skills
- Recruiting and training
- Food spoilage prevention
- Garnishes
- Dish preparation
- Portion standards
- Proper food handling
- Salad preparation
- Soup preparation
- Stock making
- Kitchen utensils
- ChefTec
- Culinary math
- Knife skills
- Grilling techniques
- Sauce preparation
Timeline
Chef De Partie
Urbun Bakery
06.2023 - Current
Assistant Chef
Rangoon Colonial Club Restaurant
02.2022 - 03.2024
Advance Diploma - Hospitality Management
AIBT
Certificate IV - Cookery
AIBT
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