Izhar Ali

A hardworking, pro-active Head Chef with an upbeat and positive attitude who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team spirit,

deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness. Ready and qualified for the next stage in a successful career and currently looking Chef Position with an ambitious & exciting company.

Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings and formal dinners with multi-course meals that are individually plated.

HEAD CHEF 06-10-2021 TO STILL DE VERE ORCHARD HOTEL Nottingham UK

• Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests’

needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts.

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Ensure that all goals are geared toward exceeding guest’s expectations. Participate in long range planning.
• Responsible for the selection, training, and development of the personnel within the department; planning, assigning and directing work: appraising performance;

rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws.

• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.

TRAINING

• Food Hygiene Course Level 3
• Fire Fighting Course
• First Aid Course
• Allergy Awareness
• Health & Safety in Catering

(Level 2)