Kasim Jatty
London,United Kingdom
Summary
I am a chef who is passionate about preparing scrumptious food that tickles the taste buds of people. With over ten years of professional experience I have a proven record of mastering multiple Asian cuisines and working on tight deadlines to prepare mouth-watering delicacies.
Overview
13
13
years of professional experience
Work History
Sr. Chef de Partie
Lsl Capital London (MiMi Mei Fair)
London, United Kingdom
06.2023 - Current
- Working closely with Executive Chef and Head Chef in managing day to day operations at the kitchen
- In charge of production of à la carte menu (wok and Chopper )
- Optimizing Chinese kitchen operations w.r.t. budget, hygiene, and efficiency.
- Overseeing daily operations, updating inventory lists, food preparations accuracy, portion and presentation
- Maintain high standards of food safety and hygiene, ensuring cleanliness and organization.
Asian Chef de cuisine
Novotel HICC
Heydaraba , India
06.2022 - 06.2023
- Directing the food preparation process and delegating tasks.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Inspected completed work and stations to verify conformance with standards.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Properly handled and stored raw ingredients, minimizing illness and cross-contamination risks.
- Prevented cross-contamination by thoroughly cleaning and sanitizing utensils, pans and surfaces.
- Planned and executed innovative menus dishes, utilizing fresh, seasonal produce to create a memorable customer experience.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality
Sushi Sous chef (for Myuki )
Double tree by Hilton Pune
Pune, India
11.2021 - 06.2022
- In charge of production of à la carte menu (sushi and Tepanyaki Grills )
- Ordering, fish fillets, working Sushi and Sashimi check the Quality of food each and Every dish
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Planned and directed food preparation in fast-paced restaurant environments.
Jr Sous chef (Sushi chef)
Le Meridien Mahabaleshwar
Mahabaleshwar , India
11.2020 - 11.2021
- In charge of production of à la carte menu (sushi and Wok)
- As chef in charge for Woods Pan asian Restaurant pre Opening ,making menus , training of jr chefs, set-up the new kitchen
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Take care Ordering, cost control with in the Business
Bonsai Sushi chef
Carnival cruise line (USA)
Miami , United States of America
04.2018 - 01.2020
- Consistently produced highest quality of sushi and sashimi dishes.
- Followed USPH and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Considered seasonal product pricing and availability when developing new dishes.
- Training of jr chefs and ordering and cost control, with the serving best quality food
Kitchen executive ( Sushi Sr Chef de Parti
The Leela palace Bengaluru ( pan asian Restaurant ZEN)
Bengaluru , India
01.2014 - 04.2018
- Working Under Japanese Master chefs, work for sushi and tempura
- All ordering and meat cutting
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
Demi chef de partie
Novotel Varun Beach vishakapatanam
Vizag, India
06.2012 - 01.2014
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Maintained clean and tidy food preparation areas.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Improved workflow efficiency by 100% through clear direction of commi chef to,to Demi Chef de Parti.
Education
Secondary High school - Work in MS Office and Words document
Zphs High school Venkatpuram
Narsipatanam05.2016
Skills
- Adaptability
- Time Management
- Knife handling techniques
- Critical Thinking and Problem Solving
- Leadership
- Customer Relationship and Management
- Recruitment and Training
- MS Office Suit
- Opera Property Management System and Birch Street (MGS)
Timeline
Sr. Chef de Partie
Lsl Capital London (MiMi Mei Fair)
06.2023 - Current
Asian Chef de cuisine
Novotel HICC
06.2022 - 06.2023
Sushi Sous chef (for Myuki )
Double tree by Hilton Pune
11.2021 - 06.2022
Jr Sous chef (Sushi chef)
Le Meridien Mahabaleshwar
11.2020 - 11.2021
Bonsai Sushi chef
Carnival cruise line (USA)
04.2018 - 01.2020
Kitchen executive ( Sushi Sr Chef de Parti
The Leela palace Bengaluru ( pan asian Restaurant ZEN)
01.2014 - 04.2018
Demi chef de partie
Novotel Varun Beach vishakapatanam
06.2012 - 01.2014
Secondary High school - Work in MS Office and Words document
Zphs High school Venkatpuram
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