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
undefinedReference
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
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