Murad Arabzada
London,London
Summary
Accomplished Sous Chef experienced in implementing seasonal menus and ensuring food safety compliance. Achieved high-quality standards through effective seafood handling, meal timing coordination, and team rapport building. Focused on fostering culinary innovation and uplifting team capabilities in high-pressure environments.
Overview
11
11
years of professional experience
Work history
Sous chef
Fortnum Mason
London, London
2022.02 - Current
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Fostered a positive working environment through clear communication and team motivation.
- Maintained high standards of food preparation by following recipes accurately.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
senior Sous chef
Matryoshka
Moscow, Russia
2018.01 - 2021.12
- Delivered exceptional guest experiences by preparing visually appealing and delicious meals consistently.
- Supervised junior chefs, reinforcing recipe adherence and maintaining high-quality standards.
- Led daily prep routines, improving kitchen productivity levels significantly.
- Coordinated catering for special events, enhancing guest satisfaction and event success.
- Collaborated effectively with kitchen staff for efficient meal preparation.
- Maintained high standards of food hygiene for superior customer satisfaction.
- Played a key role in securing positive restaurant reviews on popular online platforms.
Head chef
Hilton Hotels
Baku, Azerbaijan
2015.01 - 2017.01
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Trained junior staff, enhancing skills and performance in high-pressure kitchen settings.
- Ensured exemplary hygiene standards in kitchen, contributing to safe dining environment.
- Upheld health and safety regulations at all times in the kitchen.
Skills
- Implementing seasonal menus
- Food safety regulations
- Seafood handling
- Thermometer use
- Meal timing coordination
- Table service coordination
- Alcohol pairing knowledge
- Vegetable carving
- Setting performance standards
Timeline
Sous chef
Fortnum Mason
2022.02 - Current
senior Sous chef
Matryoshka
2018.01 - 2021.12
Head chef
Hilton Hotels
2015.01 - 2017.01