Kazi Nowshad
MACQUARIE FIELDS,NSW
Summary
Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10-year background in high-end restaurant industry. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
13
13
years of professional experience
Work History
Chef Supervisor
Ambarvale Hotel
02.2013 - Current
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef De Partie
Water Grilled Restaurant
04.2010 - 11.2013
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Cooked memorable dishes that brought new customers into establishment.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Modernized work processes to reduce guest wait times and boost daily output.
Education
Diploma OF Hospitality (CHEF)
Sydney International College
Sydney, NSW12.2008
Advanced Diploma - Information Technology
Alpha Beta College
11.2007
Licenses & Certifications
Skills
- High-Volume Environments
- Food Service Standards
- Menu Planning
- Budgeting and Cost Control
- Safe Work Practices
- Hiring, Training and Development
- Plating and Presentation
- Preparing Presentations
- Safety and Sanitation Standards
- Food Preparation and Safety
- Kitchen Staff Management
- Staff Recruiting and Hiring
- Kitchen Utensils
- Equipment Inspection and Maintenance
Reference
On Request
Timeline
Chef Supervisor
Ambarvale Hotel
02.2013 - Current
Chef De Partie
Water Grilled Restaurant
04.2010 - 11.2013
Diploma OF Hospitality (CHEF)
Sydney International College
Advanced Diploma - Information Technology
Alpha Beta College
Licenses & Certifications
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