Gurel Gyuryal Muhidinov
Chef
London
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Sous Chef position. Ready to help team achieve company goals.
Overview
15
15
years of professional experience
2
2
years of post-secondary education
3
3
Languages
Work History
S.Sous Chef
KOD Steak House
10.2023 - Current
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
Flat Iron Steak House
09.2022 - 10.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
S.Sous Chef
BARBOUN/HOVARDA (Hart Hotel Shoreditch)
05.2022 - 09.2022
- Hotel-Restaurant (Mediterranean Cuisine)
- Assist to a head chef developing,creating and planning new meals for menu
- All operations and coordinating health and safety procedures HACCP
- Orders , Stock Inventory and all kitchen operations
- Resolved problems, improved operations and provided exceptional service. Morning briefing with Executive and Senior Sous Chefs
● Planning day and assigning jobs to kitchen crew according to their skills and experience
● Checking breakfast Mise en place and getting updates from breakfast chef about early morning shift
● Checking fridges
● Checking canteen food
● Checking supplies and invoices delivery from multiple suppliers
● Monitor kitchen to support crew in their various operations
● Checking date labels food
● Checking temperatures, food records and trucks, delivery, cleaning, and dish washer machine sheets if been correctly compiles
● Checking food cost, food waste and food quality
● Creating daily menu for Hotel’s lounge area including vegetarian and vegan options
● Producing creative food ideas for menu tasting and to further level
Sous Chef /Pastry Chef
HOVARDA
05.2021 - 09.2022
- Assist to Head chef in developing and delivering all meals ,health and food safety procedures and HACCP
- New menu planning
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- coordinating,ordering and maintaining stock inventory and stock take
J.Sous Chef
Sophie Steak House
10.2019 - 03.2020
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Working nad assist the Head chef on a pass section
- Working with big parts off meat (curring,smoked meat and according on big pit fire team)
- Food procesing ,orders and HACCP
Sous Chef
HONEY & Co
09.2018 - 10.2019
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
BERBER & Q / SHAWARMA BAR
11.2015 - 09.2018
- Assit to the head chef on busy service.
- Planning,developening and cretaing new dishes.
- Helping to the head chef for new menun planing.
- Ordering and maintaining stock inventory.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Working with big part off meat on charcoal grill (curring and smoked)
Junior Sous Chef
SAGER & WILD
10.2014 - 08.2015
- ● Preparing and offering a variety of different daily entrées
● Preparing food with extreme care, maintaining the right temperature according to the HACCP guidelines.
● Following and ensuring compliance with food safety, handling policies and procedures e.g. product rotation, First In-First Out (FIFO)
● Dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
● Preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
● Testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Chef de Partie
SAVOY GRILL
03.2012 - 08.2013
- Planned and directed high-volume food preparation in fast-paced environment.
- Care take resposibility for the souces
- Run on busy section
Chef de Partie
BARBECOA (Jamie OLIVER)
03.2012 - 10.2012
- Run on all sections
- Working on grill ,sauce and smoked side section.
- Prepared items for curring and smoked
Chef de Partie
ISHTAR Kitcen
04.2011 - 12.2011
- Mediteranean cusine style kitchen (kebap,charcoal grill)
- Run on very busy section
- Food preparing
- Working on pastry section ( baklava and other desserts)
Chef de Partie
DIVAN Hotel
06.2010 - 01.2011
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Demi Chef de Partie
SHERATON HOTEL & RESORT
05.2010 - 01.2011
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve
- Get training on bakery and pastry
- Working on Breakfast and Ala carte sections
- Banqueting.
Education
Culinary arts
MSA Academy of Culinary Arts
02.2010 - 09.2011
Culinary and Hotel Management
Anatolian High School
Skills
Food preparation
Food safety
Cost control
Menu memorization
Recipes and menu planning
Menu planning
Staff training
Ordering and requisitions
Reference
George Morariu (Head chef KOD )
Contact -0777 830 32 19
gm@restaurantkod.co.uk
James DURANT (CEO and Head Chef of Gastronomy,Restaurant KOD)
Contact -07879252024
jd@diningsix.co.uk
Marco LACOANGELI ( Head Chef MARRIOT Hotel Birmingham)
Contact -0751 038 85 85
Jorge SCHMULLING (Hotel Operation Manager CASTLE Hotel Windsor)
Contact-0793 349 00 99
Timeline
S.Sous Chef
KOD Steak House
10.2023 - Current
Sous Chef
Flat Iron Steak House
09.2022 - 10.2023
S.Sous Chef
BARBOUN/HOVARDA (Hart Hotel Shoreditch)
05.2022 - 09.2022
Sous Chef /Pastry Chef
HOVARDA
05.2021 - 09.2022
J.Sous Chef
Sophie Steak House
10.2019 - 03.2020
Sous Chef
HONEY & Co
09.2018 - 10.2019
Sous Chef
BERBER & Q / SHAWARMA BAR
11.2015 - 09.2018
Junior Sous Chef
SAGER & WILD
10.2014 - 08.2015
Chef de Partie
SAVOY GRILL
03.2012 - 08.2013
Chef de Partie
BARBECOA (Jamie OLIVER)
03.2012 - 10.2012
Chef de Partie
ISHTAR Kitcen
04.2011 - 12.2011
Chef de Partie
DIVAN Hotel
06.2010 - 01.2011
Demi Chef de Partie
SHERATON HOTEL & RESORT
05.2010 - 01.2011
Culinary arts
MSA Academy of Culinary Arts
02.2010 - 09.2011
Culinary and Hotel Management
Anatolian High School