Adnan Manzoor

I am an American-Pakistani internationally trained and highly experienced chef. I come from a lineage of cooks who've served and catered to a wide ranging populace. Personally I still think my mother is the best cook because not only was she my first teacher but also I've never seen anyone cook with more passion and fortitude as her.

Having lived in places like Pakistan, UAE, Italy, UK and the states I've realized that while salt, fat, acid and heat remain the basis of all cooking it is the amalgamation of experience, passion and creativity that outputs a piece of art on that dinner plate which attracts each sense in its own unique way. Lately, I've been studying and incorporating healthy alternatives to traditional recipes. I think health and nutrition education should be the basis and compulsory course work for all culinary students.

I believe it is absolutely possible to focus on the nutrition value of a meal without compromising on the aesthetics and taste. I am also very attentive and malleable when it comes to catering to my clients. I think a major part of a chef's job is to understand the client's needs and cook up quality food using that as a basis.

I am very responsible, discreet and hard working in addition to being funny, diligent and creative. My objective is to work in an environment that helps me bring out the best of my qualities and allows me to utilize my knowledge and experience as well as giving me an opportunity to grow further as a chef and as an individual.

Executive Chef - Sushi Junai Omakase - Austin, TX

(2020-01 - 2021-12)

• Managed the smooth & efficient operation of all F&B production & presentation of Sushi counter
• Made recipes and maintained up to date costs of all dishes
• Held daily meetings with Sous Chefs & junior staff
• Prepared updated instructional material and signage for staff conduct and protocols
• Kept track of inventory, kitchen operations and general running of the restaurant

Sous Chef - Sushi Junai 2 - Austin, TX

(2018-01 - 2020-12)

• Collaborated with other personnel to plan and develop recipes or enhance menu, taking client suggestions into account
• Analyzed recipes and modified as required in keeping with trends
• Developed new sauces and presentation plates for new menu items
• Trained new hires and maintained smooth kitchen operation
• Attended directly to client's concerns and ensured service quality
• Managed business on behalf of owner during his absence

Sushi Maker - Sushi Junai 1 - Austin, TX

(2013-01 - 2018-12)

• Create sushi menu & train staff
• Analyzed competition & sushi market to design new rolls
• Attended sushi workshops for career development
• Attended to client relations and ensured satisfaction
• Managed day to day kitchen operations

Line Cook - Lucca Italian Ristorante - Pittsburgh, PA

(2007-01 - 2009-12)

• Maintained order & cleanliness in the kitchen at all times
• Delegated tasks to servers and kitchen staff to facilitate team work
• Trained team members to focus on dish presentation and client relations

Head Chef & Kitchen Supervisor - Qualiph - Pittsburgh, PA

(2007-01 - 2012-12)

• Instructed & trained team members for daily meal prep
• Managed and overlooked the duties of line cooks
• Ensured that all food is freshly served including grilled items, desserts and other client favorites
• Made certain that the kitchen is run with utmost hygiene & safety practices and also overlooked county health inspections
• Prioritized serving times in conjunction with wait staff to ensure efficiency & client satisfaction

Line Cook - Elbow Room - Pittsburgh, PA

(2012-01 - 2013-12)

• Prioritized prep work for daily cooking needs
• Performed anticipatory team work for client demands and large reservations
• Ensured standards of quality and taste remain consistent with the restaurant's tradition and cultural heritage

Chef - Tikka King - Dubai, UAE

(2006-01 - 2007-12)

• Responsible for complete kitchen duties, menu and junior staff
• Maintained existing standard of recipes and client expectations
• Introduced new menu items with active feedback from clients
• Trained junior staff to further their cooking skills & uphold standards

Junior Chef - Ahlan Bistro - Dubai, UAE

(2005-01 - 2006-12)

• Overlooked daily prep work
• Maintained & procured inventory
• Ensured staff adhered to health protocols & safety measures
• Participated in Indian/Mediterranean Fusion Night recipes & menu add-ons

Bachelor of Culinary Arts - Culinary Arts - School of Culinary & Finishing Arts (SCAFA) (2005-01 - 2005-12)

Food & Health Safety Certification - Food Safety - Ministry of Health (2005-01 - 2005-12)

Diploma in Hotel Management - Hotel Management - ICCA (2006-01 - 2006-12)

PA Food Manager Certification - Food Management - Department of Agriculture (2007-01 - 2007-12)