Junaid Soomro

To secure a challenging Chef De Partie position in a dynamic and renowned kitchen where I can utilize my culinary skills, creativity, and passion for food to contribute to the success of the restaurant, while continuing to grow professionally and learn new techniques in a collaborative team environment.

Sous Chef - Abu Dhabi National Hotel deployed at al dair sawa hotel - Abu Dhabi, UAE

(2025-06)

• Assist the Head Chef in daily kitchen operations, menu execution, and overall food quality control.
• Supervise kitchen staff during shifts, ensuring tasks are completed efficiently and according to standards.
• Prepare, cook, and present dishes consistently, maintaining high standards of taste, portioning, and presentation.
• Ensure compliance with food safety, hygiene, and HACCP standards at all times.
• Monitor inventory levels, assist with stock ordering, and reduce food waste through proper planning and storage.
• Train and guide junior kitchen staff to improve skills, performance, and teamwork.

Sr. Chef De Partie - Laquinta by Wyndham - Abu Dhabi, UAE

(2024-06 - 2025-05)

• Food preparation according to specifications and recipes
• Monitor product storage, handling, and consumption
• Control portion sizes and minimize waste
• Developed and implemented new menu items
• Train staff on products, processes, and equipment
• Manage resource allocation (material, staff, equipment)
• Managed inventory, ensuring timely ordering and efficient use of ingredients
• Implement cost-saving measures
• Propose and implement recipe/ specification revisions
• Monitor equipment downtime and schedule maintenance
• Schedule and prioritize work to ensure efficiency and quality
• Adhere to company policies and procedures ( SOPs, GMPs )

Demi Chef - Atana Hotel - Dubai, UAE

(2020-01 - 2020-09)

• Prepared and cooked high-quality dishes in accordance with the hotel's recipes and standards
• Assisted the Head Chef in daily kitchen operations, including menu planning, inventory management, and staff training
• Maintained hygiene and safety standards, ensuring compliance with local health regulations and internal policies
• Collaborated with kitchen staff to ensure efficient service and timely delivery of meals during peak hours
• Maintain cleanliness and organization of the kitchen area
• Ensure all kitchen equipment and utensils are clean and in good working condition

Chef - Jabal Al Nahda Cafeteria - Sharjah, UAE

(2018-05 - 2019-02)

• Creating and updating menus with innovative and appealing dishes
• Cooking and preparing a variety of dishes with attention to taste and presentation
• Ordering and managing ingredients to ensure freshness and minimize waste
• Adhering to food safety and sanitation guidelines
• Supervising kitchen staff, including training and scheduling
• Managing food costs and maintaining budgetary goals

Chef - August Leadership, American Firm - Pakistan

(2022-09 - 2023-08)

Commis 1 - Pearl Continental Hotel - Karachi, Pakistan

(2016-08 - 2017-11)

Commis - Ramada Creek - Karachi, Pakistan

(2016-05 - 2016-11)

Kitchen Helper - Pizza Hut - Karachi, Pakistan

(2012-12 - 2013-12)

Matriculation - Karachi Board

Certificate - Food & Beverage - PITM (Pakistan Institute of Tourism Hotel and Management)

Certificate - Basic food hygiene (Level 2) - UAE

Certificate - Food safety and Sanitation - Wyndham University

Certificate - Break fast service cycle - Wyndham University

Industrial Training - Hotel Management - Ramada Plaza Karachi (2015-05 - 2015-11)