NAFSIYA ABU
Birmingham,West Midlands
Summary
Creative culinary professional offers exceptional cooking skills, excellent knowledge of food safety and sanitation regulations, and a passion for creating unique and delicious dishes. Experienced in leading kitchen teams, managing budgets, and developing menu items.
Overview
5
5
years of professional experience
Work History
Junior sous chef
Oster club
Birmingham, West Midlands
11.2024 - Current
- Worked closely with suppliers ensuring fresh ingredients at all times.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Conducted regular inventory checks; ordered supplies as necessary.
- Collaborated on special events menus, resulting in successful events.
- Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
- Coordinated with fellow chefs for smoother kitchen operations.
- Stepped up as acting Head Chef during the absence of senior staff, demonstrating leadership capability.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Assisted in stock management to prevent food wastage.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Trained junior staff members to improve their culinary skills and knowledge.
Chef de Partie
Oyster Club
Birmingham, United Kingdom
07.2022 - 11.2024
- Instructed cooks and kitchen workers in preparing, cooking, garnishing, or presenting food
- Verified that kitchen staff followed all recipes and portion servings correctly
- Kept waste to a minimum by utilizing food storage and food recycling techniques
- Assisted in presenting and creating decorative food displays
- Assisted head chef in creating new dishes and menu items
- Supervised and coordinated activities of cooks and workers engaged in food preparation
Commis Chef
Crowne Plaza
Kochi, India
11.2019 - 04.2020
- Prepped food items by cutting, chopping, and mixing sauces
- Cooked food items by grilling, frying, and sautéing according to recipes and standards
- Coordinated with other kitchen staff to ensure timely and efficient food production
Education
Master of Arts (M.A.) - culinary arts management
University college Birmingham
Birmingham 01/2022 - 11/2023
Bachelor of Science (B.S.) - hospitality management and hotel administration
institute of hotel management
Skills
- Proper food handling
- Counter sanitization
- Portion standards
- Food spoilage prevention
- Sanitation Practices
- Food presentation
- Grilling Techniques
- Food allergy understanding
- Hospitality
- Knife Skills
- Kitchen Organization
- Plating and presentation
- Entree Preparation
- Team Management
- Sauce preparation
Languages
Malayalam
English
Hindi
Tamil
Personal Information
Date of birth: 03/14/00
Affiliations
- Travelling
- Dancing
- Listening to music
- Cooking
References
References available upon request.
Timeline
Junior sous chef
Oster club
11.2024 - Current
Chef de Partie
Oyster Club
07.2022 - 11.2024
Commis Chef
Crowne Plaza
11.2019 - 04.2020
Bachelor of Science (B.S.) - hospitality management and hotel administration
institute of hotel management
Master of Arts (M.A.) - culinary arts management
University college Birmingham
01/2022 - 11/2023
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