Syed Zeshan Haider
Otahuhu,AUK
Summary
Results-oriented professional with 7 years of experience and proven knowledge of cost management, novella cuisine, and culinary design. A creative chef who drives and sustains remarkable restaurant growth by providing unparalleled customer experiences. Specializing in Indo-Asian and western cuisine, excel in concept development and high-quality restaurant operations. Have a deep understanding of recipes and cooking methods. Specialties encompass precise portion control, strategic menu planning, and efficient food inventory management. I am deeply passionate about food and hospitality, and skillfully oversee kitchen and food preparation areas.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Novotel
09.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Lone Star Albany
04.2023 - 09.2023
- Prepare and cook dishes according to restaurant's standards and recipes
- Manage designated section of kitchen, ensuring all dishes are prepared and presented correctly and in timely manner
- Train and supervise junior kitchen staff.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
Head Chef/ Director
Zaiqa Indian Restaurant
11.2022 - 04.2023
- Handled and stored food to eliminate illness and prevent cross-contamination
- Maintained high food quality standards, managed kitchen staff, and collaborated with vendors for quality ingredients.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed close relationships with suppliers to source best ingredients.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Cultivated positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
- Facilitated cross-functional collaboration for improved decision-making processes within organization.
- Negotiated contracts with vendors for reduced costs and improved service quality.
- Secured key partnerships that contributed to company''s overall growth strategy and market reach.
- Leveraged data analytics insights for informed decision-making in critical areas such as sales forecasting, budgeting, or personnel management.
- Assisted in recruiting, hiring and training of team members.
- Interacted well with customers to build connections and nurture relationships.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Reduced operational risks while organizing data to forecast performance trends.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Navigated company through periods of significant change, maintaining focus on long-term strategic goals.
Chef De Partie
Shellharbour Club
09.2022 - 11.2022
- Reduced costs through food rotation and waste-reduction techniques
- Assisted in menu development and monitored stock levels while adhering to food safety regulations.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
Sous Chef
Suashan Indian Restaurant
07.2019 - 08.2022
- Developed kitchen staff through training and performance reviews
- Maintained high food quality standards and implemented food cost reduction initiatives.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
Demi Chef De Partie
Rehals Devine Indian Restaurant
03.2019 - 06.2019
- Mentored kitchen staff and acted as head chef when required
- Supervised food presentation and plating to enhance visual appeal.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Improved kitchen morale by fostering collaborative atmosphere that encouraged open communication among team members.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to ongoing improvement of kitchen operations.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating overall quality of dishes served.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across team.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
Chef De Partie/ Supervisor
Suashan Indian Restaurant
09.2018 - 06.2019
- Mentored kitchen staff and directed food preparation to meet health and safety standards
- Planned and organized kitchen operations for efficient food production.
- Provided support in all areas of kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
- Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
- Enhanced communication within team by holding regular meetings and encouraging open dialogue among all members.
- Demonstrated commitment to organization''s core values, leading by example and fostering culture of excellence.
- Identified operational inefficiencies and implemented corrective measures to increase effectiveness.
- Enhanced team productivity by streamlining workflow processes and implementing efficient scheduling systems.
- Oversaw compliance with industry regulations and company policies, ensuring safe and legal operational environment.
- Maintained high safety standards to ensure secure workplace for all employees and visitors.
- Conducted regular reviews of operations and identified areas for improvement.
Cook/ Supervisor
Aditya Kerala Restaurant
08.2016 - 07.2018
- Seasoned and cooked food according to recipes
- Communicated closely with servers to understand special orders for customers.
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
- Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
- Implemented effective time-management strategies within kitchen team, enabling smoother meal preparation during peak hours.
- Optimized kitchen workflow by assigning tasks based on employees'' strengths and abilities, maximizing productivity.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Successfully balanced competing priorities in high-pressure environment by efficiently delegating tasks to team and maintaining clear lines of communication.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Served consistent portions following recipes and control standards.
- Supervised food presentation and plating to enhance visual appeal.
- Controlled food costs and managed inventory.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
Cook
Garam Masala Indian Restaurant
03.2016 - 07.2016
- Learned to prepare menu items according to precise recipes and cooking procedures
- Coordinated group training to share kitchen procedure changes.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Streamlined food preparation process, increasing kitchen productivity.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Suggested actionable improvements to streamline training procedures.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Education
Diploma of Hospitality Management -
Sydney College of Business And Management
SydneyCertificate III in Hospitality -
Future Academy
SydneyCertificate III in Commercial Cookery -
FMEDGE
SydneyFood Safety Supervisor -
Future Academy
SydneyFIRST AID -
Australian College of Training And Assessment-SYD
SydneyEnglish Language -
University of Wollongong
Wollongong, NSW05.2015
MBA in Business Management -
University of Wollongong
Wollongong, NSW01.2015
Bachelor of Science in Business Administration - Major in Finance
University of Karachi
Pakistan01.2012
Skills
- Employee training and development
- Payroll and scheduling
- Food spoilage prevention
- Performance assessments
- Kitchen Management
- Vendor relations
- Cost reduction
- Menu planning
- Process improvements
- Problem-solving
- Menu Planning
- Vendor Sourcing
- Recruiting and training
- Compliance
- Performance Improvement
- Food Preparing, Plating, and Presentation
- Food Stock and Supply Management
- Operations Support
Timeline
Chef De Partie
Novotel
09.2023 - Current
Chef De Partie
Lone Star Albany
04.2023 - 09.2023
Head Chef/ Director
Zaiqa Indian Restaurant
11.2022 - 04.2023
Chef De Partie
Shellharbour Club
09.2022 - 11.2022
Sous Chef
Suashan Indian Restaurant
07.2019 - 08.2022
Demi Chef De Partie
Rehals Devine Indian Restaurant
03.2019 - 06.2019
Chef De Partie/ Supervisor
Suashan Indian Restaurant
09.2018 - 06.2019
Cook/ Supervisor
Aditya Kerala Restaurant
08.2016 - 07.2018
Cook
Garam Masala Indian Restaurant
03.2016 - 07.2016
Diploma of Hospitality Management -
Sydney College of Business And Management
Certificate III in Hospitality -
Future Academy
Certificate III in Commercial Cookery -
FMEDGE
Food Safety Supervisor -
Future Academy
FIRST AID -
Australian College of Training And Assessment-SYD
English Language -
University of Wollongong
MBA in Business Management -
University of Wollongong
Bachelor of Science in Business Administration - Major in Finance
University of Karachi
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