VAHID ZARE
Birmingham,West Midlands
Summary
Dynamic professional with a robust skill set encompassing commercial awareness, communication, and teamwork. Demonstrates exceptional leadership and management skills, with a proven track record in negotiation and persuasion. Adept at organisation and multitasking, ensuring efficiency under pressure while leveraging IT skills for operational improvements. Committed to enhancing kitchen efficiency through executive coaching and training initiatives. Career goals include furthering leadership excellence and driving strategic growth within the industry.
Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Experienced in leading kitchen teams, creating innovative menus, and ensuring high standards of food quality. Demonstrated ability to manage busy kitchens, oversee staff, and maintain cost control while delivering exceptional dining experiences. Recognised for creativity, adaptability, and unwavering commitment to excellence in all culinary endeavours.
Overview
14
14
years of professional experience
Work History
Head Chef
NOSHI RESTAURANT
NOTTINGHAM
06.2025 - 01.2026
- Directed full establishment of fine-dining restaurant, from initial concept to successful launch.
Crafted innovative Pan-Cuisine menu focusing on quality, creativity, and aesthetic presentation.
Hired and led a kitchen team of 20, promoting efficiency and teamwork.
Provided targeted training on menu execution, ensuring adherence to standards.
Established supplier relationships for consistent sourcing and optimal pricing strategies.
Analyzed menu costs to meet gross profit targets aligned with business objectives.
Developed health and food safety systems for compliance from inception.
Created kitchen operational standards and workflows for seamless service delivery.
Operations manager
Yakinori -Japanese kitchen
Birmingham
05.2021 - 06.2025
- Devised operational policies for regulatory compliance and best practices adherence.
- Coordinated cross-functional teams, achieved project milestones on schedule.
- Streamlined supply chain processes to reduce procurement cycle time.
- Reduced overhead costs through efficient resource allocation and budget management.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Trained junior staff for optimal performance and skill development.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Head chef
The New world Trading Company
Birmingham, England
04.2019 - 05.2021
- I am a highly skilled chef with a committed attitude and Loyalty, I am hard working with strong time management Skills and ambition, to enable me to gain Knowledge and expertise in my field.
- I have strong training Skills that enable all kitchen employees to adhere to Health & safety Law.
- My role is the customer experience and journey, I want to be able to go out and ask them how they enjoyed or rated my food.
- I believe a chef should not remain in the kitchen after service but get his feedback so he can improve his interaction skills and Make that customer feel special, it is all in the journey of our Customer.
Head Chef
Desco Lounge
Shirley
05.2018 - 04.2019
- Full responsibility for a high-volume, fresh food kitchen.
- Leading a team of experienced chefs, motivating and coaching your staff to support their personal development.
- Stock management to deliver menu availability and your GP target.
- Rota organisation to control labour cost.
- Ensure excellent Food Hygiene and Health & Safety standards at all times.
- Driving passion for an exceptional customer experience.
- Working with the General Manager to ensure every dish is perfect and served to spec.
- Use My personal ambition to continually drive standards and achieve goals.
Kitchen Manager/Hub Chef
Revolution Bar
Solihull
11.2017 - 03.2018
- Recruitment and Chef training.
- People development planning.
- Ensuring High Kitchen standards from launch EHO and Brand Standards.
- Setting up and maintaining high standards for food quality and speed of service.
- Kitchen payroll management, to ensure efficiency and maximise overall profit.
- Effectively managing stock and waste control to maximise overall GP.
Kitchen Manager
Revolution Bar
Stafford
02.2016 - 11.2017
- Recruitment and Chef training.
- People development planning.
- Ensuring High Kitchen standards from launch EHO and Brand Standards.
- Setting up and maintaining high standards for food quality and speed of service.
- Kitchen payroll management, to ensure efficiency and maximise overall profit.
- Effectively managing stock and waste control to maximise overall GP.
Kitchen Manager
Revolution Reading
Reading
11.2015 - 02.2016
- Kitchen Ops.
- People Development.
- Customer Experience.
- Stock Compliance.
- Payroll.
Kitchen Supervisor
Revolution Bar
York
03.2014 - 11.2015
- Preparing, cooking and presenting food in line with required standards.
- Keeping preparation at the right level.
- Stock control.
- Monitoring food production to ensure consistent quality and portion size.
Chef de Partie
COSMO World Buffet Restaurant
York
03.2013 - 03.2014
- Assisting 8 Kitchen managers with Recruitment and Chef training.
- People development planning.
- Auditing 8 different sites to ensure high Food Quality, Compliance and Brand Standards.
- Providing a support network for all Kitchen Managers in my area to help improve areas they are lacking in i.e Bad stock, Low food quality etc.
- Setting up targets for all Kitchen managers in the following areas - Sales/Revenue, Food Quality, Brand Standard Audits, Staff training scores.
Chef
Little Italy Restaurant
York
08.2012 - 03.2013
Pizza Chef
Pizza Hut Restaurants
Greater London
11.2011 - 08.2012
Education
Associate of Science -
Tehran University
Tehran, Tehran Province03.2010
Hospitality &Tourism - The cookery
York College Students' Union
Bishopthorpe, England06.2014
Some College (No Degree) - The cookery
The College of Haringey
Enfield, East London08.2011
Skills
- Commercial awareness
- Effective communication
- Team collaboration
- Negotiation and persuasion
- Leadership and management
- Organizational skills
- Pressure management
- IT proficiency
- Multitasking abilities
- Training and development
- Kitchen efficiency
- Executive coaching
Education
level 2,Diploma
Accomplishments
Led kitchen operations at a premier Japanese restaurant in the Midlands, 2023 overseeing menu creation, food preparation, and quality assurance to deliver authentic and innovative dining experiences.
• Nominated Chef of the Year (2 consecutive years): Recognized for exceptional culinary leadership and creativity, earning nominations for Chef of the Year in 2024-2025
Languages
English
Upper Intermediate
B2
Interests
- Travelling to explore regional food traditions
Fitness and maintaining discipline for high-pressure kitchen environments
Timeline
Head Chef
NOSHI RESTAURANT
06.2025 - 01.2026
Operations manager
Yakinori -Japanese kitchen
05.2021 - 06.2025
Head chef
The New world Trading Company
04.2019 - 05.2021
Head Chef
Desco Lounge
05.2018 - 04.2019
Kitchen Manager/Hub Chef
Revolution Bar
11.2017 - 03.2018
Kitchen Manager
Revolution Bar
02.2016 - 11.2017
Kitchen Manager
Revolution Reading
11.2015 - 02.2016
Kitchen Supervisor
Revolution Bar
03.2014 - 11.2015
Chef de Partie
COSMO World Buffet Restaurant
03.2013 - 03.2014
Chef
Little Italy Restaurant
08.2012 - 03.2013
Pizza Chef
Pizza Hut Restaurants
11.2011 - 08.2012
Associate of Science -
Tehran University
Hospitality &Tourism - The cookery
York College Students' Union
Some College (No Degree) - The cookery
The College of Haringey