Summary
Overview
Work History
Education
Skills
Languages
Websites
Timeline
Generic
Bahman Juraev

Bahman Juraev

Dushanbe

Summary

Chef with 14 years of experience in high-volume kitchens, specializing in Western, Arabic, Japanese, Central Asian, and Russian cuisines. Demonstrated ability to lead teams in creating diverse, high-quality dishes while ensuring exceptional taste and presentation. Collaborated with kitchen staff to improve service quality and operational efficiency. Seeking entry-level opportunities to apply strong time management and organizational skills in a dynamic environment.

Overview

12
12
years of professional experience

Work History

Chef De Partie Main Kitchen (Hot Cold Butcherry)

Ritz Carlton Maldives
Male
11.2023 - Current
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Ensured that all necessary equipment was available and properly functioning before service began.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Trained kitchen workers on culinary techniques.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.

Head Chef (banquet Chef)

Kohi Parfenon
Dushanbe
09.2022 - 11.2023
  • Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
  • Work seamlessly with recipes, standards and plating guides.
  • Maintain all HACCP aspects within the hotel operation.
  • Use appropriately all equipment, tools and machines.
  • Focus on constant improvement of training manuals and SOPs.
  • Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
  • Purchase for and control production.
  • Maintain at all times a professional and positive attitude towards team members and supervisors.
  • Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
  • Coordinate, organize and participate in all production pertaining to the kitchen.
  • Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
  • Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
  • Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
  • Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
  • Report to the general manager on any issues and take appropriate action.
  • Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
  • Work closely with director in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
  • Exercise maximum control on wastage to achieve optimum profitability.
  • Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
  • Train team members on the correct usage of all equipment, tools and machines.
  • The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
  • Carry out any other reasonable duties and responsibilities as assigned.

Demi Chef De Partie (main Kitchen) Arabic Chef

St. Regis Maldives Vommuli Resort, Alba restaurant, Cargo Arabic cuisine
Maldives
03.2021 - 07.2022
  • IVD, Cargo (Arabic cuisine)
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.

Pre-opening Head Chef

Sahara bar and restaurant
Dushanbe
09.2020 - 03.2021
  • Developed team communications and information for meetings.
  • Monitored company inventory to keep stock levels and databases updated.
  • Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
  • Carried out day-to-day duties accurately and efficiently.
  • Prepared variety of different written communications, reports and documents.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Maintained energy and enthusiasm in fast-paced environment.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Exceeded goals through effective task prioritization and great work ethic.

Chef De Partie

The Westin Maldives Miriandhoo Resort
Baa Atoll
10.2018 - 08.2020
  • DCDP in Pearl (Japanese cuisine)
  • Prepare and present high-quality food
  • Inspect work areas and staff uniforms for defects
  • Supervise staff
  • Assist Head Chef/sous chefs in coaching other staff members
  • Undertake training & development from senior chefs
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure food are of good quality and stored correctly
  • Contribute to controlling costs

Commis 1

Yas Island Rotana
Abu Dhabi
08.2017 - 10.2018
  • Assists and supports to chef de parte in the preparation
  • To keep the working area at all the time in hygienic conditions according to the rules set by the hotel
  • Assist the chef de partie in the production of the mise-en-place according to recipes and menu
  • Maintain chillers temperature log- sheet as per HCCP.standard

Commis 1

Sheraton HOTEL DUSHANBE
Dushanbe
10.2015 - 04.2017
  • (Tajikistan)
  • Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications
  • Ensure uniform and personal appearance are clean and professional; maintain the confidentiality of proprietary information; protect company assets

commis chef

Hyatt Regency Dushanbe
Dushanbe
06.2013 - 08.2015
  • Anticipate and address guests' service needs
  • Speak with others using clear and professional language
  • Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees
  • Ensure adherence to quality expectations and standards
  • Stand, sit or walk for an extended period

Education

Finance And Credit Specialist -

Tajik National University
Dushanbe, Tajikistan
05.2014

Skills

  • Recipes and menu planning
  • Western, Arabic, japans, Mediterranean, Russian, central Asian, Indian cuisines
  • Stocking and replenishing
  • Commanding leadership style
  • Food spoilage prevention
  • Catering background
  • Menu memorization
  • Plating
  • Performance improvement
  • Food preparation and safety
  • Schedule Management
  • Menu development
  • Food plating and presentation
  • Fine-dining expertise

Languages

English, Russian, Persian, Tajik, Turkish(Uzbek,Kazakh,Kirghiz,azerbaychan), Arabic

Timeline

Chef De Partie Main Kitchen (Hot Cold Butcherry)

Ritz Carlton Maldives
11.2023 - Current

Head Chef (banquet Chef)

Kohi Parfenon
09.2022 - 11.2023

Demi Chef De Partie (main Kitchen) Arabic Chef

St. Regis Maldives Vommuli Resort, Alba restaurant, Cargo Arabic cuisine
03.2021 - 07.2022

Pre-opening Head Chef

Sahara bar and restaurant
09.2020 - 03.2021

Chef De Partie

The Westin Maldives Miriandhoo Resort
10.2018 - 08.2020

Commis 1

Yas Island Rotana
08.2017 - 10.2018

Commis 1

Sheraton HOTEL DUSHANBE
10.2015 - 04.2017

commis chef

Hyatt Regency Dushanbe
06.2013 - 08.2015

Finance And Credit Specialist -

Tajik National University

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Bahman Juraev