SARMAD ALI
DUBAI
Summary
Proven culinary professional with a track record of enhancing kitchen operations and elevating dish quality at Novotel, Ibis & Adagio Premium Dubai Al Barsha. Skilled in butchery, sauce making, and maintaining high hygienic standards, complemented by exceptional team collaboration and creative thinking. Achieved significant waste reduction and consistently surpassed health inspection requirements, demonstrating a commitment to excellence and sustainability in fast-paced environments. Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 2 years of experience in busy, high-end restaurant environments.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Commis II
Novotel, Ibis & Adagio Premium Dubai Al Barsha
11.2023 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Prepped daily menu items to quickly deliver upon request.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Placed orders to restock items before supplies ran out.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Implemented system for tracking food temperatures throughout storage and preparation, ensuring safety.
- Developed waste reduction initiative by repurposing food scraps, contributing to sustainability efforts.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Improved dish consistency by training new kitchen staff in precise measurement and cooking techniques.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
Commis III
Emirates Flight Catering
04.2022 - 10.2023
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Wrapped meat produce to maintain quality, freshness and condition.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
Education
Bachelor Of Arts - General Group
ALLAMA IQBAL OPEN UNIVERSITY
Islamabad, Pakistan12.2020
Skills
- Hygiene practices
- Work under pressure
- Food Preparation
- Mise en place
- Sauce making
- Cooking techniques
- High hygienic standards
- Cleanliness
- Knife Skills
- Ingredient Knowledge
- Measuring and portioning
- Recipe Development
- Poultry cooking
- Stock Rotation
- Meal Preparation
- Allergen awareness
- Seafood cooking
- Pasta cooking
- Inventory supervision
- Butchery skills
- Meat cooking
- Food Safety
- Food Preparing, Plating, and Presentation
- Safe Food Handling
- Kitchen Equipment Operation
- Team Collaboration
- Creative Thinking
- Attention to Detail
- Food Prep Planning
- Garnishing and Plating
- Food inventories
- Culinary Trends
- Cooking Technique Demonstrations
- Cost Control
- Fine-dining expertise
- Workflow Optimization
- Productivity Optimization
Certification
- Certified Food Safety & Personal Hygiene, Novotel, Ibis & Adagio Premium Dubai Al Barsha 2023
Timeline
Commis II
Novotel, Ibis & Adagio Premium Dubai Al Barsha
11.2023 - Current
Commis III
Emirates Flight Catering
04.2022 - 10.2023
- Certified Food Safety & Personal Hygiene, Novotel, Ibis & Adagio Premium Dubai Al Barsha 2023
Bachelor Of Arts - General Group
ALLAMA IQBAL OPEN UNIVERSITY
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