Javed Ali
Stellar Reserve Pvt Ltd
Hyderabad
4
Languages
26
years of professional experience
Innovative Executive Chef with 24 years of experience in global cuisine, specializing in Continental cuisine kitchen operations and menu development. Expert in creating diverse dishes that meet high food safety and quality standards. Enhanced kitchen efficiency and elevated dining experiences through strong leadership and culinary expertise, consistently delivering memorable meals and nurturing a collaborative team environment.
Work History
Executive Chef
1 Year 2 Months- Managed kitchen staff, ensuring efficient workflows and high food quality.
- Created new menu items and managed food expenses while ensuring quality standards were met.
- Engineered menu items by developing standard recipes that ensured consistent quality.
- Designed plating presentations to enhance guest dining experiences.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained kitchen workers on culinary techniques.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Established a safety culture in the kitchen through enforcement of strict safety protocols.
- Designed plating presentations that elevated guest dining experiences at the brewery.
Executive Chef
1 Year 2 Months- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Directed kitchen staff in food preparation and presentation, ensuring adherence to high quality standards and consistent service delivery.
- Created daily specials based on seasonal ingredients and customer feedback.
- Developed and implemented diverse menus for multiple restaurants, catering events, and private parties to enhance guest experience.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Created daily specials utilizing seasonal ingredients and incorporating customer feedback to drive menu innovation.
Executive Chef
2 Years 11 Months- Created innovative dishes blending global flavors with traditional cuisine to enhance menu diversity.
- Supervised kitchen staff in food preparation and presentation, ensuring adherence to high quality standards.
- Collaborated with purchasing manager to manage food costs while upholding product quality standards.
Executive Chef
2 Years 3 Months- Tracked food costs, labor costs, and waste management to inform budget decisions and optimize resource allocation.
- Facilitated open communication among kitchen staff to improve collaboration. among kitchen staff to enhance teamwork.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Monitored adherence to health and safety regulations to ensure a safe and compliant kitchen environment.
Executive Chef
2 Years 11 Months- Created innovative dishes that blended global flavors with traditional cuisine to enhance menu diversity.
- Led staff meetings to align the team on menu changes, special events, and promotions, fostering communication and collaboration.
- Managed labor costs through strategic staff scheduling, optimizing workforce allocation.
Assistant Kitchen Manager
1 Year 9 Months- Assisted with the hiring, training and supervision of kitchen staff.
- Coordinated hiring, training, and supervision of kitchen staff to build a skilled team.
- Ensured compliance with sanitation guidelines to maintain a clean work environment.
- Monitored food and labor costs to achieve budgetary goals.
Head Chef
2 Years 1 Month- Developed weekly work schedules for kitchen personnel aligned with anticipated business volume.
- Performed daily line-checks of all meal preparation products to ensure freshness and quality.
- Mediated conflicts between kitchen staff to maintain a collaborative work environment.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
Sous Chef
2 Years 6 Months- Ensured food products met high standards through thorough quality checks.
- Supervised food preparation staff to deliver high-quality results.
- Led food preparation staff to consistently achieve high-quality results.
- Evaluated recipes to establish accurate menu pricing based on food, labor, and overhead costs.
Continental CDP
1 Year 1 Month- Contributed to menu planning by proposing creative dish ideas using seasonal ingredients to enhance customer offerings.
- Crafted a range of sauces from scratch according to specific recipes and customer preferences, enhancing overall meal experience.
- Executed cooking tasks, including frying meats and vegetables with tools such as deep fryers and grills, ensuring quality and consistency.
Commis Chef
2 Years 10 Months- Prepared and cooked food items according to recipes and specifications for portioning and presentation to deliver high-quality meals.
- Executed plate presentation techniques to enhance visual appeal of dishes.
- Maintained cleanliness and sanitation of work areas, utensils, and cooking equipment to ensure food safety standards.
Commi-2
2 Years 7 Months- Monitored temperatures of prepared food and cold-storage areas to ensure compliance with food safety regulations.
- Cleaned and sanitized kitchen equipment, utensils, and work stations to maintain health and safety standards.
- Rotated food stock to prioritize older items and ensure freshness by rejecting expired goods.
Kitchen Trainee
1 Year 10 Months- Monitored and recorded inventory levels of kitchen staples like oils, flour, and sugar to ensure consistent supply.
- Restocked shelves with fresh produce and various food items to maintain availability for customers. with fresh produce and various food items.
- Executed cleaning activities including sweeping floors and mopping surfaces to uphold sanitation standards.
Education
Some College (No Degree) - English Language
Skills
Menu construction
Recipe and menu design
Dish creation
Culinary innovation
Culinary techniques
Food preparation management
Kitchen operations management
Cost estimation
Stock level management
Inventory management
Stock rotation compliance
Vendor management
Supply chain management
Health and safety compliance
Dish quality assurance
Staff training
Interviewing and hiring new staff.
Staff performance management
Staff development
Customer satisfaction
Customer issue resolutions
New restaurant launch
Global menu development
Food order liaison
Financial oversight
Leadership skills
Vendor management
Kitchen safety protocols
Customer feedback integration
Languages
Hindi
First Language
English
B2
Upper Intermediate
Bengali
B2
Upper Intermediate
Nepali
C1
Advanced
Timeline
Executive Chef
Stellar Reserve Pvt Ltd
07.2025 - CurrentRead More
Executive Chef
GANBEII MICRO BREWERY
04.2024 - 06.2025Read More
Executive Chef
SHIDDI ENTERTAINMENT IND PVT LTD
04.2021 - 03.2024Read More
Executive Chef
Rural Blue
10.2018 - 01.2021Read More
Executive Chef
Bangalore Blue entertainment India pvt ltd
09.2015 - 08.2018Read More
Assistant Kitchen Manager
JSM Corporation Pvt. Ltd (Hard Rock Cafe)
11.2013 - 08.2015Read More
Head Chef
TRUFFLES Bangalore
09.2011 - 10.2013Read More
Sous Chef
Sunny's
02.2009 - 08.2011Read More
Continental CDP
Sun Island Resort
11.2008 - 12.2009Read More
Commis Chef
Hotel King's Cliff
11.2005 - 09.2008Read More
Commi-2
Hotel Severa
03.2003 - 10.2005Read More
Kitchen Trainee
Hotel Daspalla
03.2001 - 01.2003Read More
Daspalla Institute
Some College (No Degree) from English Language
Read More
North Bengal University
Read More