sami iqbal
cavan
Summary
Passionate Chef Working with top notch standards serving food with excellence and in a passionate form. Working with like minded chefs learning and sharing new ideas. Hard working a dedicated towards cooking.
Overview
7
7
years of professional experience
Work History
Sr Chef de partie
Kinightbrooks hotel
, trim
04.2025 - 04.2026
- Responsible for the bar section particularly had a team tranning them making sure all the prep was done.
- Responsible for the Resturant cooking fish,chicken, lamb, beef with standards.
- Making all kinds of sauces Bordelaise, Saffron velouté,pepper sauce,mustard sauce and all different dressing french dressing, sage dressings. Lemon aioli.
- Responsible for the HACCAP, Odering and checking the deliveries.
- Service time making sure all the food is served with top standards and no delays.
- Creating new dishes implementing the new ideas with new dishes to using fresh ingredients.
- Making sure to work with top notch standards.
Sr chef de partie
Oak room restaurant
cavan, cavan
10.2025 - 01.2026
- Responsible for Starters section making elite dishes such as confit duck wontons with asian salad served with mango chutney.
- Cured salmon with beetroot gin served with mix herbs mayo and lemon get.
- Goat cheese with braised beetroot mixed leaf salad.
- Worked with venison(Sika) and buitchery learned lot about the irish peaseants.
- Venison sausages served with celeriac puree picked mustard seeds.
- Ham hock terrian served with ciuliflower puree with infused oil with clove starnise.
- Working with top notch standards.
Chef de Partie
cabra castle
cavan, cavan
05.2019 - 03.2025
- Responsible for pastry section making all kind of pastry, Baked alaska ,Apple pie, lemon drizzle, cheesecakes, cookies,Meriunge, creme brulee, Brownie, lemon pie.
- As a weddings destination cabra castle would be a busy place with well over 280 wedding in a year making sure that the presentation is top notch and served with standards.
- Responsible for the Starters section for resturants such as cured beetroot salmon or trout(Gravalax).
- Goat cheese with mango chutney and mixed leaf salad with dressing.
- Tempura crab served with salsa and asian red thai curry.
- Making sure the HACCAP is done every day and recorded.
- Serving food with top notch standards and using fresg ingredients.
Education
Certificate of Higher Education - High education degree in culinary
Cavan institute
cavan01-2024
Skills
- Food preparation
- Culinary presentation
- Food safety management
- HACCAP
- Quality assurance
- Team training
Timeline
Sr chef de partie
Oak room restaurant
10.2025 - 01.2026
Sr Chef de partie
Kinightbrooks hotel
04.2025 - 04.2026
Chef de Partie
cabra castle
05.2019 - 03.2025
Certificate of Higher Education - High education degree in culinary
Cavan institute