Anas Riaz
Summary
Dedicated Commis Chef with over three years of hands-on culinary experience in diverse kitchen environments including mine sites/FIFO. Proficient in a wide range of cooking techniques, menu development, and kitchen operations. Adept at collaborating with culinary teams to deliver high- adherence to food safety and presentation standards.
Overview
5
5
years of professional experience
Work History
Commis Chef
IMS
08.2024 - Current
- Independently managed kitchen operations as a solo chef, ensuring efficient workflow and high-quality food preparation.
- Prepared and executed a variety of dishes, including grill items, à la carte, main courses, and function-specific menus.
- Oversaw the breakfast area, maintaining high standards of presentation and freshness.
- Coordinated and executed catering for large-scale functions, adapting to diverse dietary requirements.
- Ensured compliance with food safety and hygiene standards in all areas of the kitchen.
- Effectively managed time and resources to meet deadlines during peak service periods.
- Experienced in Al Fresco and live cooking setups, showcasing a creative approach to menu offerings.
- Maintained inventory and monitored stock levels to avoid shortages or wastage.
- Demonstrated strong teamwork and leadership skills when collaborating with kitchen staff and supporting roles.
- Maintained cleanliness in kitchen areas by regularly sanitizing surfaces and equipment.
- Grilled meats and vegetables to meet menu specifications and customer preferences.
- Supported chefs by communicating needs and progress during busy service periods.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Chef
Hays recruitment
06.2023 - Current
- Prepared meals for large-scale operations, including roasting vegetables and catering to up to 3,000 people daily.
- Managed grill and fryer stations efficiently, delivering high-quality results even in high-pressure, fully packed environments.
- Prepared nutritious and high-standard breakfasts and cribs, ensuring variety and adherence to dietary requirements.
- Successfully organized and executed catering for special events, including functions, themed dinners, and VIP services.
- Worked in the "Grab and Go" section, ensuring quick service without compromising on quality or presentation.
- Skillfully prepared main dishes, delivering consistent quality and flavor across a diverse range of cuisines.
- Experienced in Al Fresco and live cooking setups, showcasing a creative approach to menu offerings.
- Ensured strict compliance with food safety regulations and hygiene protocols across all kitchen areas.
- Managed inventory, controlled food wastage, and ensured proper storage to optimize resources.
- Adapted quickly to different mine site environments, gaining extensive exposure to diverse operations and work cultures.
- Collaborated with multidisciplinary teams to maintain smooth operations, supporting a harmonious and efficient workplace.
- Proactively trained and mentored junior staff, fostering skill development and upholding kitchen standards.
Chef
Sodexo
01.2024 - 06.2024
- Managed bulk cooking operations, including breakfast lunch dinner and snacks, maintaining quality standards and adhering to strict safety and hygiene protocols
- Successful managed food inventory, and storage process
- Demonstrated flexibility and resourcefulness
- Delivered exceptional customer service to guests promptly adhering feedback and requests to ensure their satisfaction and well-being
- Operated and maintained ovens effectively to meet the demanding requirements of a mine site kitchen
- Collaborated closely with the culinary team to deliver high-volume, top-quality dishes for site personnel
- Upheld stringent food safety standards, ensuring a clean and organized kitchen environment
- Prepare breakfast for up to800 people as a solo chef
- Prepare dinner, desert and main dishes
- Proficiently managed grill and fryer
- Worked in Grab and Go section, prepared salad bowls, sandwiches, crib cakes, muffins, cookies, biscuits, etc
Chef
City Beer Hall
01.2020 - 08.2023
- As Chef at City Beer Hall, I mastered pizza, seafood, pasta, burgers, and fried chicken preparation
- Proficiently managed grill and fryer operations while in busy environment
- Ensured food quality, safety, and organized kitchen environment during work experience
Apprentice
Perth Convention And Exhibition Centre
09.2021 - 10.2022
- Played a crucial role in creating memorable dining experiences for large-scale events, meticulously setting up tables to accommodate up to2,000 guests, ensuring an atmosphere of elegance and sophistication
- Actively participated in the preparation and presentation of a diverse array of cuisines, including Italian, Mexican, and Japanese, contributing to the success of prestigious high-profile functions
- Acquired invaluable hands-on experience in event catering and the art of crafting multi-cuisine dishes, showcasing a commitment to adaptability, attention to detail, and a dedication to culinary excellence
Commis Chef
Young George Restaurant Fremantle
01.2020 - 06.2021
- Proficiently crafted a variety of pizzas, managed grill, fryer, and oven operations, and excelled in preparing desserts, including iconic Australian favourites like Pavlova, Lamingtons, and Sticky Date Pudding
- Successfully contributed to the execution of numerous functions, ensuring exceptional culinary experiences for guests
- Showcased dedication and passion for the culinary arts, transitioning from work-based training to a permanent role to further enhance culinary skills and contribute to the restaurant's success
Education
Certificate III, Certificate IV, Diploma - Hospitality management
Stanley College
Perth, WA01.2023
Diploma - Psychology
University of Newcastle
Newcastle, NSW01.2021
Skills
- Culinary expertise: Proficient in various cooking techniques, menu development, and recipe creation
- Hight pressure cooking: Skilled at maintain quality and efficiency in fast-paced, high-pressure settings, such as mine site
- Team leadership: experienced in leading and training kitchen staff to achieve operational excellence and high standards
- Food safety compliance: Knowledge in food safety regulations and best practice to ensure a safe kitchen environment
- Inventory management: effective in managing inventory, controlling food costs and minimizing waste
- Adaptibility: Ability to quickly adapt to changing circumstances and work effectively under pressure
- Customer service: Strong commitment to providing excellent service and meeting customer dietary requirement
- Time management: Capable of prioritising tasks
- Ensure timely meal preparation and delivery
- Creativity: Innovative in developing new dishes and enhancing existing recipes to delight guets
- Equipment efficiency: Experienced in operating a wide range of kitchen equipment, including commercial ovens, grills, fryers and food processor ensuring efficient and safe food preparation
- Problem solving: Quick thinker with the ability to resolve issues effectively in fast-paced environments
- Work under pressure
LANGUAGES
English: Full Professional
Urdu: Native or Bilingual
Arabic: Limited Working
Accomplishments
- FIFO experience over one year at multiple sites and companies.
- Executed breakfast services for800+ people during shutdown, showcasing exceptional speed, culinary and organisation skills.
- Received very positive feedback from clients and management for quality and presentation
- Trained new kitchen staff to enhance performance and ensure consist food quality.
- Completed sites inductions for major clients, including Rio Tinto and BHP.
- Maintain excellent physical fitness and stamina, enabling me to perform effectively in demanding, high pressure environment
- Award and appreciation voucher by Civeo (Karantama's management) for exceptional performance and effective collaboration, demonstrating a strong commitment to teamwork and excellence.
Timeline
Commis Chef
IMS
08.2024 - Current
Chef
Sodexo
01.2024 - 06.2024
Chef
Hays recruitment
06.2023 - Current
Apprentice
Perth Convention And Exhibition Centre
09.2021 - 10.2022
Chef
City Beer Hall
01.2020 - 08.2023
Commis Chef
Young George Restaurant Fremantle
01.2020 - 06.2021
Diploma - Psychology
University of Newcastle
Certificate III, Certificate IV, Diploma - Hospitality management
Stanley College
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