Ali Ziyan

Mediterranean & Greek Restaurant

• Maintain full knowledge of menus, recipes and other pertinent information.
• Assist in the preparation and cooking of mediterranean & greek dishes ensuring the highest standards of food quality,taste and presentation.
• Maintain inventory records and update ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Ensure compliance with food safety and sanitation standards.
• collaborate in menu planning and development.
• managing food costs to increase profitability without compromising on quality.
• Train and mentor Junior kitchen team.

Seasonal Sous chef - Riyadh Season

• In room dining kitchen (All day dining ala-carte) operation & VIP Airline Jet Catering
• VIP lunch & dinner of Japanese cuisine & Fine Dining

(Sushi & Japanese Hot dishes)

• Directing food & day to day operations, preparation of meals & plating- to meet guest specifications in a timely manner and collaborates with the Chef De Cuisine to run & manage the kitchen
• Assists with menu planning, Inventory, cost control, ordering of stocks, and management of supplies
• Supervise to maintain stations clean & sanitation and complies with food safety standards of HACCP
• Assisting banquet kitchen on special caterings on food preparation & management
• Train employees for basic cooking skills & hygiene & solve problems that arise and seizes control of issues in kitchen
• Monitor and maintain kitchen equipment in a professional way such as knives, grills, ovens, steamers, fryers, warmers in food preparation

• Cooking and preparing high quality dishes including all day meals (Japanese, Asian Fusion, Arabic, Western & Mediterranean), special banquets, breakfast & fine dining VIP dinners
• Ensure the Kitchen's maintenance on a high level of consistency in quality of food production, preparation, and presentation
• Directing the food preparation process and delegating tasks while collaborating with the Sous Chef
• Create & Develop new menus everyday along with the Sous chef & create ideas to improve kitchen performance
• Handle stock management, cost control, inventory & ordering of all goods
• Monitor dates of all Mise En Place & rotate policies making sure all perishables are kept at proper temperatures
• Train, motivate, recommend discipline & supervise the work of kitchen employees ensuring all standards are met
• Being responsible for strong health and safety & food Hygiene practices as per HACCP
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Company Overview: Maldivian fine dining Restaurant & Japanese grill restaurant

Company Overview: Japanese & Peruvian fine dining Restaurant

National Certificate II in F&B preparation from TVETA, Maldives