Zakir Hussain
Detail-oriented Chef de Partie with experience working in several Pan Asian restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in international standards equipment and Japanese cuisine.
Chop Chop Wok
Agha Khan Higher Secondary School
Islamabad, Islamabad Capital Territory, Pakistan
Professional Background
Current status
-
Profession
Chef・Restaurant Management・Kitchen Staff
Fields
Food Craft・Hotel
Work experience
4-6 years (4-6 years relevant)
Management
I've had experience in managing 10-15 people
Skills
ExcelWord
Languages
English・Intermediate
Chinese・Intermediate
Urdu・Fluent
Highest level of education
-
Job search preferences
Desired job type
Full time・Interested in working remotely
Desired positions
-
Desired work locations
-
Freelance
Non-freelancer
Work Experience
Chef De Partie
February 2021 - Present2 yrs2 mos
Acted as head chef when required to maintain continuity of service and quality. Mentored kitchen staff to prepare each for demanding roles. Maintained well-organized mise en place to keep work consistent. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Planned and directed high-volume food preparation in fast-paced environment.Demi Chef de Partie
June 2019 - January 20211 yr8 mos
Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques. Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.Commis Chef
August 2018 - April 20199 mos
Maintained well-organized mise en place to keep work consistent. Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques. Assisted other chefs with ingredients preparation in support of recipes designed by head chef. Measured high demand spices and commonly used ingredients to prevent overages and waste. Rotated through all prep stations to learn different techniques. Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
