arsalanali212
About Candidate
I am a talented chef hailing from Lahore, Pakistan. With a passion for culinary arts, I’ve made a name for myself in the local food scene. I’ve always had an interest in cooking, and from a young age, I honed my skills by experimenting with various ingredients and techniques in the kitchen.
After completing my formal education, I’ve pursued my dream of becoming a chef and began my career in the food industry. Over the years, I’ve gained a wealth of knowledge and experience, working in various restaurants and kitchens across Lahore. My creativity and attention to detail have earned me a reputation as a skilled and innovative chef.
Despite my success, I am not content to rest on my laurels. I’ve always looked for ways to improve my craft and explore new culinary avenues. I believe there is always more to learn in the world of food, and I’ve constantly sought new ingredients, flavors, and techniques to incorporate into his dishes.
My ultimate goal is to become a world-renowned chef and share my passion for food with people from all over the globe. With my dedication, talent, and unwavering commitment to excellence, there is no doubt that I will continue to achieve great success in the culinary world.
Education
Associate Degree in Culinary Arts has been designed after extensive feedback from the local and international employers of hospitality; travel and tourism industry and research work on the human resource need and requirement of the industry. Associate Degree in Culinary Arts will be a two years program, covering all key areas of hospitality management and operations, offering a vertical mobility path to Master’s in Culinary Arts This qualification leads to employment and self-employment opportunities for the graduates. Since the industry is global and expanding with every passing day, it has twofold employment opportunities; local and international. The program will focus on the optimal realization of the potential of students. It will develop and train professionally-qualified and competent hospitality professionals through a rigorous training process, which will equip the students with soft skills, technical knowledge, positive mental attitude, and work ethics to serve the hospitality, travel & tourism industry internationally.
in this course we studied about: Introduction to the Catering Industry Food & Society Influences of Ethnic Culture Introduction to ethnic cookery Food Commodities Elementary Nutrition, Food Science and Food Preservation Food and nutrients Menu Planning Food Purchasing, Storage and Control Promotion and selling Kitchen Planning Catering Equipment Catering Services Catering Systems Standards of hygiene Cook-chill system Cook-freeze system Overall benefits of cook-chill / cook-freeze Sous-vide Centralised production Small centralised operations Computers in Catering Catering controls Hotel management software Health and Safety Personal hygiene Kitchen hygiene Food hygiene Food hygiene regulations Food hygiene regulations 1990 Summary of food hygiene Industrial Relations Legal aspects
Food Safety Training, supervision and instruction are essential legal requirements for all food handlers. Our food safety and hygiene qualifications ensure employees gain a firm grasp of the importance of food hygiene and knowledge of the systems, techniques, and procedures involved. Successful candidates who complete food hygiene courses will also gain the confidence and expertise to deliver food safely to customers while enhancing their career prospects. Highfield also allows its training centres to offer certified management training programmes - Certified Food Safety Management Programme and Manager in Charge Programme.
Studied about Computer sciences, English, Urdu, Math, Physics and other subjects
Studied about Computer sciences, English, Urdu, Math, Physics and other subjects
Work & Experience
Started as a Food Preparation Helper daily basis routine to prep 3 of our branches preparation of food, including cold and hot kitchen then, Leading to mentor, and manage culinary team Create prep lists for the kitchen crew Manage food costing and inventory Maintain standards for food storage, rotation, quality, and appearance Ensure compliance with applicable health codes and regulations Establish maintenance and cleaning schedules for equipment, storage, and work areas Participate in the interview process and selection of kitchen staff Schedule staff and assist in human resources processes as needed.
Direct daily activity of staff (prep cook, dishwashers and wait staff), and receive and manage inventory. Manage food inventory and assist chefs with menu development. Attain a broad knowledge of ingredient functionality in diverse culinary applications and comfort in a culinary setting. Learned the cuisine and intricacies of Tuscan style cooking as well as the influences from other regions. Prep vegetables and meat for chefs, wash and dry dishes, cups, and utensils, and stock new shipments. Maintain cleanliness and ensure proper preparation of orders. Maintain kitchens cleanliness and maintenance, temperatures and organization. Prepare and provide quality cuisine and other managerial duties as assigned. Assist in the development and execution of corporate procedures and policies for a substantial for-profit culinary establishment.
This Organization is worked as a commercial kitchen. They take orders from the parties to a minimum of 150 to 750 persons. then we prepared the food from our kitchen, got some final touches, and presented with garnish, plating, etc on demanding area office or party. Our JD's are: Direct daily activity of staff (prep cook, dishwashers and wait staff), and receive and manage inventory. Manage food inventory and assist chefs with menu development. Attain a broad knowledge of ingredient functionality in diverse culinary applications and comfort in a culinary setting. Learned the cuisine and intricacies of Tuscan style cooking as well as the influences from other regions. Prep vegetables and meat for chefs, wash and dry dishes, cups, and utensils, and stock new shipments. Maintain cleanliness and ensure proper preparation of orders. Maintain kitchens cleanliness and maintenance, temperatures and organization. Prepare and provide quality cuisine and other managerial duties as assigned. Assist in the development and execution of corporate procedures and policies for a substantial for-profit culinary establishment.
