Summary
Overview
Work History
Education
Websites
Languages
Awards
Timeline
Generic
Aminath Abdul Rasheed

Aminath Abdul Rasheed

Flowerdale,Victoria

Summary

Innovative Sous Chef with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities.

Overview

9
9
years of professional experience

Work History

Flowerdale Estate
Flowerdale, Victoria
07.2023 - Current
  • Developed and curated diverse menus, incorporating Asian flavors to enhance culinary offerings.
  • Optimized daily kitchen operations to improve efficiency and workflow.
  • Catered to wedding events with up to 140 guests, ensuring exceptional culinary experiences.

Chef De Partie - Stake House

JW Marriott Maldives Resort and Spa
SH. Vagaru, Maldives
12.2021 - 04.2023
  • Second in leadership at the 35-seat Specialty Stake House restaurant
  • By utilizing clever product management strategies, it was possible to boost profits while reducing food costs by 8% and raising the quality of the final product
  • Lead the setup of the entire holiday season buffet for 2021 and 2022, which was the festival's focal point
  • Since the guests enjoyed the meal so much and paid close attention to each dish to ensure the team delivered it to the quality, 40% of customers returned to the restaurant during their stay
  • Completed training from the executive chef on how to handle menu engineering and menu costing for the outlet's weekly market list order, which is typical $65,000 or above
  • Due to operational difficulties, the pastry team needed support with managing the daily operation; this was achieved by taking the initiative in designing and controlling bulk production for dessert
  • Completed the training successfully, earning a 'Serve Safe' for Managers Certification with a 90% passing mark

Demi Chef Di Parte

Soneva Jani
N.Medhufaru Island, Maldives
01.2021 - 11.2021
  • Was Second in Command for the Kitchen for the 35-cover Specialty restaurant (Crab Shack), which consistently earned the highest GSS score and sales in Soneva Jani
  • Our monthly food cost stays at 32% or less over my term by adopting suitable storage methods for vegetables that reduce spoilage by 20% and by ordering dry storage once a month
  • Contribute to the chef's efforts to improve the menu by including more local products and dishes, which were a big hit with the guests
  • Contribute to the Soneva Jani signature activity for 20 weeks by creating my own dishes, which was a hit with the guests
  • During evening service in our Specialty BBQ restaurant (So Primitive), which achieved the highest GSS rating overall for the Soneva brand
  • I coordinated and helped with the monthly Michelin-starred chef's dinner service, which included chefs like Manu Buffara, Sylvestre Wahid, Tom Aikens, etc
  • I served as the culinary team's spokesperson for these chefs while working for Soneva Jani

Commis 1

JW Marriott Maldives Resort & Spa
Van'gaaru Island Shaviyani Atoll, Maldives
05.2019 - 01.2021
  • Re-opened the Japanese Signature restaurant and operated it by myself for a month, serving 35 guests and offering more than 50 dishes
  • In three months, I improved my sushi-making skill, which allowed me to maintain the quality of the meal and saw a 20% increase in repeat business
  • Performed the cross-training for the specialty stake house and assisted to ensure a smooth operation by stepping in as a reliever for the stake house and Japanese kitchen
  • Manage the morning live counter buffet and roll out new smoothies at 75-cover restaurants (Aailaa), and manage the custom-made salad orders for lunch and dinner for the cold side (Aailaa)
  • Making homemade pasta and sauce allowed for a more intimate eating experience for the visitors as well as an improvement in the food's quality
  • Created the resort's signature (Malaafah) destination dinner menu, which is one of the most popular in the Maldives
  • Putting together all the holiday evening amenities and planning all the extra-curricular events
  • Handled the fabrication of all the desserts and garnish for four restaurants' à la carte menus

Commis I, II and III

Kandolhu Maldives /Universal Resorts
Kandolhudhoo, North Ari Atoll, Maldives
02.2016 - 03.2019
  • Make significant contributions to HIHsaaKURUN, Chef Mickael Farina's debut book for Kandolhu
  • Throughout the four-hand dinner degustation at CafeFrancais Sri Lanka with chefs Bertrand Dubois and Mickael Farina, provide effective assistance
  • Did the cross-training for the pastry department and hot kitchen while mostly focusing on the cold kitchen
  • I performed for three months as a pastry in charge during the 2017 holiday season
  • I have been promoted from Commis III to Commis II in just three years thanks to my exceptional performance
  • Kept track of the smooth operation of the second Maldivian degustation which featured 12-course meals
  • I entered a contest every month to show off my abilities, and I three times took home the chef creative prize

Education

BTEC National Diploma - Hospitality

Maldives National University/ Faculty of Hospitality and Tourism Studies
K.Male, Maldives
11.2016

IGCSE O'Level - English as a second language

GA.Dhaandhoo School
GA.Dhaandhoo, Maldives
12.2011

GCE 'O' Level and SSC -

GA.Nilandhoo School
GA.Nilandhoo, Maldives
11.2009

Languages

  • Dhivehi, Advanced (Speaking and writing)
  • English, Advanced (Speaking and Written)
  • Hindi, Advanced (Speaking)

Awards

  • 3rd place in the category with gold award - Maldivian Dish, 13th edition Hotel Asia exhibition International Culinary Challenge, 2017
  • Employee of the Year, Kandolhu Maldives, 2016
  • Employee of the Month, Kandolhu Maldives, 11/2016
  • Winner, Spice Root challenge organized by Indian embassy, 08/2015
  • Silver Award - Student Beef Hot Cooking, Food and Hospitality Asia Maldives International Culinary Challenge and Exhibition, 2014

Timeline

Flowerdale Estate
07.2023 - Current

Chef De Partie - Stake House

JW Marriott Maldives Resort and Spa
12.2021 - 04.2023

Demi Chef Di Parte

Soneva Jani
01.2021 - 11.2021

Commis 1

JW Marriott Maldives Resort & Spa
05.2019 - 01.2021

Commis I, II and III

Kandolhu Maldives /Universal Resorts
02.2016 - 03.2019

BTEC National Diploma - Hospitality

Maldives National University/ Faculty of Hospitality and Tourism Studies

IGCSE O'Level - English as a second language

GA.Dhaandhoo School

GCE 'O' Level and SSC -

GA.Nilandhoo School

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