Javed Ali
Executive Chef
Bangalore,KA
Summary
Creative and passionate chef with 23 year experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
24
24
years of professional experience
Work History
Executive Chef
GANBEII MICRO BREWERY
04.2024 - Current
Executive Chef
BANGALORE BLUES ENTERTAINMENT INDIA Pvt Ltd
Bangalore
02.2021 - 03.2024
Executive Chef
Rural Blue
Bangalore
10.2018 - 01.2021
Sr Sous Chef
The Black Pearl
09.2015 - 08.2018
Assistant Kitchen Manager
JSM Corporation Pvt. Ltd (Hard Rock Cafe)
Bangalore
11.2013 - 08.2015
Head Chef
TRUFFLES Bangalore
Bangalore
09.2011 - 10.2013
Sous Chef
Sunny's
Bangalore
02.2009 - 08.2011
Continental CDP
Sun Island Resort
11.2008 - 12.2009
Commis Chef
Hotel King's Cliff
Ooty
11.2005 - 09.2008
Commi-2
Hotel Severa
Chennai
03.2003 - 10.2005
Kitchen Trainee
Hotel Daspalla
Visakhapatnam
03.2001 - 01.2003
Education
H.S.C. -
Seizer School
West Bengal, India01.1999
S.S.C. -
Seizer School
West Bengal, India01.1997
Skills
- Willing to learn and share knowledge
- Having a Systematic procedures of day to day work
- Efficient Communication skills and belief in team work
- Controlling and directing the food preparation process and any other relative activities
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approving and polishing dishes before they reach the customer
- Liaising with the relevant companies for food orders
- Creating new dishes and menus
- Interviewing and hiring new staff
- Maintaining/raising the food’s Overall responsibility for the kitchen’s daily operations
- Profit margins for your employer
- Monitoring and controlling stock levels
- Ensuring correct stock rotation procedures are followed
- Implementation of health and safety procedures in the kitchen
- Estimating costs and ensuring all purchases come within budget
- Taking care of the kitchen’s accounts and creating a work roster
- Designing new recipes, planning menus and selecting plate presentation
- Hiring and training kitchen staff, such as cooks, food preparation workers
- Performing administrative tasks, taking stock of food and equipment supplies
- Setting and monitoring performance standards for staff
- Obtaining feedback on food and service quality, and handling customer problems
- Specialist creative in Continental, European Indian and fusion also
- Operations in all aspect kitchen and restaurant business buffet and banquet
- Pre opening and opening experience for new properties
- International menu creation
- Signature dish creation
- Problem and complaint resolution
- Special events
- Culinary techniques
- Food stock and supply management
- Recruitment and onboarding
- Team leadership
- Verbal and written communication
- Kitchen equipment operation and maintenance
- Recipe creation
- Recipe development
Languages
English, Hindi, Bengali, Nepali
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