Summary
Work History
Education
Skills
Languages
Timeline
Generic

Abdulla Abdullayev

Baku

Summary

Adept at kitchen operations and fostering team collaboration, I significantly enhanced kitchen efficiency and morale at The Ritz Carlton Baku Hotel. My expertise in cooking techniques and dedication to food safety propelled our team to consistently deliver high-quality dishes, contributing to a notable increase in customer satisfaction.

Work History

Commis 3

Fairmont Baku Hotel
  • Followed recipes and chef instructions to prepare food correctly.
  • Transported food items from storage areas to kitchen for prepping.
  • Operated kitchen equipment in accordance with manufacturer instructions.
  • Cleaned and maintained work areas, equipment and utensils.
  • Learned and adapted quickly to new technology and software applications.
  • Adaptable and proficient in learning new concepts quickly and efficiently.

Commis 2

Fairmont Baku Hotel
  • Managed time to juggle multiple tasks simultaneously with ease.
  • Plated and presented food following chef requirements.
  • Labeled and stored all food items correctly and checked expiration dates routinely.

Commis 1

Fairmont Baku Hotel
  • Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
  • Cleaned and maintained work areas, equipment and utensils.

Demi Chef De Partie

Port Baku Mall
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
  • Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
  • Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
  • Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
  • Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.

Demi Chef De Partie

JW Marriott Hotel

Chef De Partie

The Ritz Carlton Baku Hotel
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Operated all kitchen equipment safely to prevent injuries.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Rotated stock to use items before expiration date.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.

Chef De Partie

Maxx Royal Kemer
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Organized and detail-oriented with a strong work ethic.
  • Paid attention to detail while completing assignments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Passionate about learning and committed to continual improvement.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.
  • Worked well in a team setting, providing support and guidance.
  • Excellent communication skills, both verbal and written.
  • Self-motivated, with a strong sense of personal responsibility.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.

Education

Azerbaijan Tehnical University
Baku,Azerbaycan

Skills

  • Positive attitude
  • Kitchen cleaning and maintenance
  • Customer service
  • Team collaboration
  • Punctual and reliable
  • Kitchen organization
  • Cooking
  • Dedicated work ethic
  • Cooking techniques
  • Sanitation and sterilization procedures
  • Kitchen operations
  • Continuous improvement
  • Supply restocking
  • Verbal and written communication
  • Complex Problem-solving
  • Waste reduction
  • Time management
  • Food safety

Languages

English
Advanced (C1)
Russian
Intermediate (B1)
Turkish
Bilingual or Proficient (C2)

Timeline

Commis 3

Fairmont Baku Hotel

Commis 2

Fairmont Baku Hotel

Commis 1

Fairmont Baku Hotel

Demi Chef De Partie

Port Baku Mall

Demi Chef De Partie

JW Marriott Hotel

Chef De Partie

The Ritz Carlton Baku Hotel

Chef De Partie

Maxx Royal Kemer

Azerbaijan Tehnical University

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Abdulla Abdullayev