Bilal Javed
Summary
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
17
17
years of professional experience
Work History
Executive sous chef- Head Chef
ILA
06.2023 - 07.2024
- Company Overview: Aurora is part of ILA, an independent creative project, not-for-profit organization and registered charity designed to be a beacon for creativity while maintaining a focus on the well-being of its people.
- Supported by the pillars of sustainability, local produce, and social responsibility, we at ILA aim to create memorable dining experiences that nourish and engage authentic experiences that celebrate culinary excellence. A purpose-built Centre of the open kitchen which produces modern cuisine at international standards. Working with local suppliers that align with Aurora’s ethos of quality produce, locality and supported work practices is key to our vision. At Aurora, we aim to take on a journey. Ever-changing and evolving, our menu is a fusion of diverse cuisines, our expertise is shaped by their rich heritage and diverse experiences.
- Aurora is part of ILA, an independent creative project, not-for-profit organization and registered charity designed to be a beacon for creativity while maintaining a focus on the well-being of its people. The ethos of Light’s social enterprise stretches into Aurora and all its many facets at Light Square.
- Through vision and leadership, we have transformed the ILA from a single restaurant operation to a multifaceted hospitality destination. We now not only offer exceptional dining experiences but also boast a multi-million-dollar function and events space, perfect for hosting high-end gatherings. To ensure the success of these events, meticulously crafted menus that prioritize both guest satisfaction and financial responsibility. By carefully selecting ingredients and implementing creative cost-saving measures, we have been able to achieve a remarkable 15% food cost for our events, allowing us to deliver exceptional value to our clients while maintaining healthy profit margins.
Sous chef
The Louise, Barossa Valley
12.2022 - 06.2023
- As the Kitchen operational leader at Louise, entrusted with the responsibility of menu development and staff recruitment, I spearheaded the establishment’s culinary direction. Leveraging our unique location and client demographics, I meticulously crafted kitchen layouts to optimize operational efficiency. Designed and curated three 7-course menus daily, showcasing the essence of Barossa on each plate. Adapted dishes based on seasonal availability from local markets, ensuring freshness and authenticity. Cultivated strong ties with local wine and produce growers, sourcing ingredients directly to showcase the region’s finest offerings. Utilized years of experience in working with seasonal produce to elevate dishes and highlight local flavours. Implemented strategic kitchen layouts to streamline operations and maximize efficiency, ensuring seamless flow during service hours. Enforced rigorous food safety and sanitation standards, maintaining pristine kitchen environments and ensuring compliance with health regulations. Prioritized cleanliness and hygiene across all kitchen areas, equipment, and utensils. In my role at Louise, I combined culinary expertise with operational acumen to deliver exceptional dining experiences reflective of the region’s unique culinary identity while upholding the highest standards of food safety and sanitation.
- Enforced rigorous food safety and sanitation standards, maintaining pristine kitchen environments and ensuring compliance with health regulations.
- Prioritized cleanliness and hygiene across all kitchen areas, equipment, and utensils.
Sous chef
Accor Hotels
11.2020 - 11.2022
- After securing my first management position with the award-winning Luxury Boutique 3 Chef Hat Venue, I co-managed daily kitchen operations with Executive Chef Jinn Choi. I oversaw food preparation and production, ensuring that 100% of food safety procedures were followed. My responsibilities included inventory, food costing, ordering, and overseeing recipes and all dining services. During this time, I was able to bring the food cost down to 23%, a 4% improvement over previous months. I also managed onsite events, including Tasting Australia and Champagne and truffles tasting, with up to 15 courses. I was awarded multiple awards by the management for the successful launch of the luxury Lodge within the property. I delivered the lowest cost of goods at 22.1% for 2021 and met event and cost of goods targets for nine consecutive months. I was then given the task of implementing guidelines within the kitchen to ensure smooth service and open communication between departments. This included receiving and safely storing food, assisting with regular stock takes, recording and accounting for supplies and deliveries, maintaining restaurant cost control systems, optimizing the use of restaurant resources (food, energy, labour, water), using safe work practices and supporting others to use them, participating on the health and safety committee on a rotation basis, maintaining kitchen equipment in good condition, participating in team meetings and surveys, and attending training courses and seminars as required.
- I delivered the lowest cost of goods at 22.1% for 2021 and met event and cost of goods targets for nine consecutive months.
- I was then given the task of implementing guidelines within the kitchen to ensure smooth service and open communication between departments.
Jnr sous chef
Port Lincoln Hotel
11.2019 - 11.2020
- I communicated and collaborated with staff and management to enhance the customer’s experience and ensure the facility’s and staff’s safety as a trainer for the onboarding of 13 employees and conduct performance evaluations across the employees’ level. Design new staff training program resulting in a wide increase in customer as well as an 11% improvement in labour cost. I complete successful training of three employees from the Line Cook position who were promoted to the, supervises within one year.
- Design new staff training program resulting in a wide increase in customer as well as an 11% improvement in labour cost.
Sr. Chef De Partie
Intercontinental Hayman Island Resort
01.2018 - 11.2019
- Working closely with the management to ensure the high standards of food being delivered to the Guests and carefully selecting the Seasonal menu. while maintaining social responsibility for the workplace. Being in the national park we have a huge responsibility towards sustainability which makes use drives the aim to reduce waste and recycle. Prepare and cook high-quality food according to menu guidelines and recipes. Ensuring that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, and presented on the correct serving dish in the prescribed manner. Ensuring that all mise-en-place is always freshly prepared and on time. Supervising members of the kitchen team who are responsible to you. Ensuring that junior chefs and trainees receive the right training and optimum guidance. Helping to create good communication between floor and kitchen staff and within the kitchen.
- Being in the national park we have a huge responsibility towards sustainability which makes use drives the aim to reduce waste and recycle.
Chef De Partie
Novotel Twin Waters Resort
09.2016 - 01.2018
- Experienced in All-Day Dining Restaurants and Banquets | Expertise in Quality Maintenance, Food Safety, and Operations Optimization. In my role spanning across all-day dining restaurants and banquet operations, I have consistently upheld rigorous standards of quality and presentation. With meticulous attention to detail, I have overseen the implementation of food prep checklists, ensuring precise execution and adherence to established protocols. Adept in storing food in compliance with HACCP standards, I prioritize safety and appropriateness in all aspects of food handling and storage procedures. Committed to ensuring compliance with food safety policies and procedures, I rigorously follow personal hygiene protocols and monitor kitchen appliance temperatures, promptly reporting any issues to management. Throughout shifts, I vigilantly monitor the quality of food preparation and portions served, maintaining a high standard of excellence. Additionally, my strategic approach to inventory management includes ordering sufficient food supplies to facilitate smooth operations and uphold customer satisfaction.
- Experienced in All-Day Dining Restaurants and Banquets | Expertise in Quality Maintenance, Food Safety, and Operations Optimization.
Demi Chef
Hyatt Regency Dubai Creek Heights
11.2014 - 09.2016
- At the Best Mexican Fine Dining Restaurant in Dubai, renowned for its authentic Mexican cuisine, I played a pivotal role in ensuring the delivery of exceptional dining experiences during both lunch and dinner services. Subsequently, I transitioned to the banquet division for a high-profile event, where I had the opportunity to collaborate with chefs from diverse culinary backgrounds. This experience provided me with invaluable knowledge and expertise in working with a wide range of cuisines, enriching my culinary skill set and expanding my culinary horizons.
- At the Best Mexican Fine Dining Restaurant in Dubai, renowned for its authentic Mexican cuisine, I played a pivotal role in ensuring the delivery of exceptional dining experiences during both lunch and dinner services.
Demi chef
Sheraton Mall of Emirates Dubai
05.2012 - 09.2014
- As a Kitchen Assistant at one of Dubai’s premier banquet venues, I provided vital support to the Chef de Parties (CDPs) in food production, prioritizing the maintenance of the highest quality standards. My role encompassed managing stock levels, minimizing food wastage, and ensuring the smooth flow of production processes. Additionally, I undertook the responsibility of expertly plating corporate dinners for large gatherings exceeding 800 guests, showcasing proficiency in high-volume event management and culinary presentation.
- As a Kitchen Assistant at one of Dubai’s premier banquet venues, I provided vital support to the Chef de Parties (CDPs) in food production, prioritizing the maintenance of the highest quality standards.
Kitchen apprentice
Stay by Yannick Alléno one and only The Palm Dubai
01.2008 - 01.2012
- Regularly developed new skills and learned new cooking methods During my apprenticeship at the 3 Michelin Restaurant, As a Kitchen Apprentice, I underwent comprehensive training under expert chefs, mastering various culinary techniques and contributing to kitchen operations. Responsibilities included ingredient preparation, station support, and upholding hygiene standards.i was Recognized for my dedication and contribution to culinary excellence and guest satisfaction. My tenure as a Kitchen Apprentice at Stay by Yannick Alléno was characterized by a relentless pursuit of culinary mastery and a fervent dedication to upholding the highest standards of quality and service. Through immersion in a dynamic and fast-paced kitchen environment, I cultivated essential skills and knowledge that have laid a solid foundation for my continued growth and success in the culinary industry.
- Regularly developed new skills and learned new cooking methods During my apprenticeship at the 3 Michelin Restaurant.
Skills
- Effective team management
- Goal-oriented and disciplined
- Business growth strategy
- Proficient in task management
- Budget optimization
- Demonstrated leadership abilities
- Engaging presentation skills
- Precision plating techniques
- Effective collaboration with suppliers
- Expertise in seasonal produce sourcing in Australia
- Employee training
- Menu creation
- Culinary techniques
- Inventory management
- Fine-dining expertise
- Food safety
- Kitchen staff management
- Coaching and mentoring
- Operations management
- Team leadership
- Food stock and supply management
- Kitchen management
- Menu development
- Allergy awareness
- Waste reduction
- Forecasting and planning
- Inventory control
- Kitchen operations oversight
- Hiring, training, and development
- Banquets and catering
- Decision-making
- Quality assurance
Accomplishments
- Runner-up for the Young Chef of the Year 2011 Dubai
- Gold medalist in Chocolate Works (Emirates Culinary Guild)
- Silver medalist in fine tune plating (Emirates Culinary Guild)
- 5 times winner of the EOM in different organizations
- Management Roll in the Best boutique hotel in Asia Pacific
- Mentions in 50 top innovating venues.
Stah
- West 14 the Palm Dubai
- Anantara Hotels the Palm (Bushman)
- Park Hyatt Dubai 2014 (NoPE)
- Park Hyatt Muscat 2014(Tuscany)
- Hyatt Regency Belgrade2015 (Metropolitan)
- Coast Restaurant 2018 (Harvey Bay, QLD)
Timeline
Executive sous chef- Head Chef
ILA
06.2023 - 07.2024
Sous chef
The Louise, Barossa Valley
12.2022 - 06.2023
Sous chef
Accor Hotels
11.2020 - 11.2022
Jnr sous chef
Port Lincoln Hotel
11.2019 - 11.2020
Sr. Chef De Partie
Intercontinental Hayman Island Resort
01.2018 - 11.2019
Chef De Partie
Novotel Twin Waters Resort
09.2016 - 01.2018
Demi Chef
Hyatt Regency Dubai Creek Heights
11.2014 - 09.2016
Demi chef
Sheraton Mall of Emirates Dubai
05.2012 - 09.2014
Kitchen apprentice
Stay by Yannick Alléno one and only The Palm Dubai
01.2008 - 01.2012
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