Summary
Overview
Work history
Education
Skills
Languages
Affiliations
Timeline
Generic
AHMAD RZAYEV

AHMAD RZAYEV

Baku

Summary

Highly experienced professional with over 15 years in international hotel chains and local restaurants, demonstrating extensive expertise in guest communications and project management. Well-organised, self-motivated, and presentable individual with strong interpersonal and problem-solving abilities. Proven ability to work under pressure in fast-paced environments while maintaining a high level of responsibility and reliability. Adept at working cohesively as part of a team, focusing on guest needs with calmness and courtesy. Skilled in designing and preparing restaurant and banquet menus, budget analysis, and proficient in MS Office applications. Committed to complying with quality, safety, ethics, and environmental management systems to ensure duties are executed safely while minimising environmental impact.

Overview

14
14
years of professional experience
1
1
year of post-secondary education

Work history

Catering manager

145Group
Baku, Sabail
04.2024 - Current
  • Spearheaded the pre-opening and opening of multiple outlets, ensuring operational readiness and smooth launches.
  • Developed and implemented catering plans tailored to large-scale events, ensuring flawless execution.
  • Oversaw the recruitment, training, and development of culinary and service staff to meet organizational standards.
  • Managed budgets, procurement, and inventory for food, beverages, and equipment.
  • Collaborated with clients to create customized menus, focusing on both quality and profitability.
  • Ensured compliance with HACCP and other safety regulations across all operations.
  • Conducted regular audits to optimize operational efficiency and maintain high service standards.

CAMP BOSS

C-CATERING COMPANY
Baku
07.2019 - 03.2024
  • Managed accommodation and catering services for 100-person oil and gas drilling sites.
  • Supervised a 10-member catering crew, ensuring seamless operations for a 28/28 work rotation schedule.
  • Oversaw daily operations, including room allocations, laundry services, inventory management, and kitchen operations.
  • Led housekeeping and culinary teams to maintain high standards of cleanliness, safety, and guest satisfaction.
  • Developed and enforced procedures to improve efficiency and reduce waste.

EXECUTIVE CHEF

EXCELSIOR HOTEL&SPA
Baku
06.2017 - 07.2019
  • Belvedere restaurant, L'atelier bar, La Patisserie, Vitality bar, Pool bar & Grill, Aura Spa Centre
  • I had 15 chefs and 7 stewards in my team
  • We ware in charge for main restaurant “Belvedere” with International Cuisine, every day we do business Lunch for 80-90 guests
  • Also, we cook for Aura SPA and Fitness with terrace where we had healthy& organic menu
  • Manages all activities in the kitchen, including production, stewarding and management of food production staff
  • Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
  • Assures proper staffing and adequate supplies for all stations
  • Oversees all food production related areas
  • Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
  • Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
  • Monitors and facilitates communication between kitchen production and service staff
  • Assures that proper safety, hygiene, and sanitation practices are followed
  • Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales
  • Ensures that prices and portions are offered in accordance with food and beverage profit objectives
  • Manages all food production staff, and the steward function
  • Utilizes leadership skills and motivation to maximize employee productivity and satisfaction
  • Monitors department's overall service, interaction with other departments, and team work daily, and acts to improve
  • Monitors competitions' pricing and menus
  • Reviews and follows-up on food sales statistics per menu item
  • Minimizes spoilage, waste and overproduction
  • Controls payroll
  • Assists in the review, selection, determination of specifications and pricing of proposed hotel menus
  • Prepares the food production department's business plan
  • Accepts flexible work schedule necessary for uninterrupted service to hotel guests

CHEF DE CUISINE

@ HYATT REGENCY
BAKU
06.2015 - 06.2017
  • I was in charge for Italian Restaurant “Mezzo” with 80 seats, where I had 16 chefs in my team
  • Work as a team player with other managers to ensure a smooth operation in the commissary and at all satellite sites
  • Proven skills in leadership, strong teamwork, working well under pressure, being self-motivated, and improving culinary knowledge of cook staff
  • To Manage and familiarization of staff costs and food costs for organic and conventional ingredients
  • Maintains an efficient workflow between the staff with prep, cooking, cleaning, and deliveries
  • Monitoring of kitchen employees' timecards to ensure compliance with posted schedules
  • Collaborate work style, excellent interpersonal skills, and demonstrate ability to work as a part of a team
  • Submitting ideas for future goals, operational improvements, and personnel management to Executive Management
  • To demonstrate ability to supervise and develop staff

SOUS CHEF

FAIRMONT BAKU HOTEL
BAKU
11.2013 - 12.2014
  • I was in charge of French Cuisine “Le Bistro” All day dining restaurant and “Nur Lounge” with snack menu
  • The restaurant had 110 seats and 60 seats on terrace
  • We had 2 kitchens, one big kitchen in back station and an open kitchen in restaurant
  • Organized the branch every weekend for 80-100 persons with different cuisines (French, Italian, Indian, Asian, Mexican, Caucasian)
  • Provide assistance and food safety and hygiene advice to Unit/Food Service/Production Managers, liaising with Regional Director/Operations Director and HSE Director where appropriate
  • Assists in the preparation of the departmental budget
  • Assists in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying quests needs and expectations
  • To assist in the development of product specifications for all menus
  • To assist Outlet Managers in maintaining a high-quality operation in service and cleanliness
  • To undertake reasonable tasks as assigned by the Food and Beverage Department
  • To monitor food standards in each outlet and banquet
  • To work with the outlet chefs and chef de Parties to take corrective action where appropriate
  • To conduct meetings with the Executive Chef and Director of Food and Beverage and the Outlet Management teams
  • Monitor the health condition of food handlers and to arrange medical examination or suspension of work where necessary
  • To conduct daily checks on the personal, environmental and food hygiene conditions of the food establishment and keep records on the findings
  • Addressing complaints and to find solutions to any problems encountered in timely & efficient manner

SENIOR CHEF DE PERTIE

FAIRMONT HOTEL
BAKU
04.2012 - 10.2013
  • Control food costs properly by maintaining accurate records of all food ingredients used throughout the outlets (proper, clean and concise inventories) and by checking that stock is used in rotation to avoid the possibility of waste and pilferage
  • Prepare reports, as requested, to develop a more informative data base for improved management decision making
  • Ensure the highest quality of product through the supervision and participation in the preparation of food (seasoning, portion size, appearance)
  • Deal with guest requests, comments and concerns promptly and professionally with follow up where required to ensure customer satisfaction

TASK FORCE @ FAIRMONT BAB AL BAHR
ABU DHABI
02.2013 - 03.2013
  • Task Force in Abu Dhabi for one month
  • I have worked in Frankie's Italian & Marco Pierre White Restaurants Cuisine

CHEF DE PARTIE

EVDE BAR & GRILL RESTAURANT
BAKU
09.2011 - 04.2012
  • Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
  • Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry
  • To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function
  • Ensure that dishes are prepared and cooked according to the specific restaurant standards
  • Ensure full understanding of the functional administration of the restaurant
  • Ensure all policies, procedures, standards and guidelines are carefully adhered to
  • Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.

DEMI CHEF DE PARTIE

BUTA PALACE
BAKU
12.2010 - 09.2011
  • To monitor stock movement and be responsible for ordering on your section
  • To ensure minimum kitchen wastage
  • To ensure knowledge of the product is maintained and communicated to all relevant personnel
  • To be responsible for completing your mise en place
  • To learn and record skills and recipes from other members of the department

Education

Diploma of Higher Education - Chef

Tourism College
Baku/Azerbaijan
09.2008 - 05.2009

Train The Trainer Leadership Training Service Plus Training Haccp Training - undefined

CULINARY COLLEGE
2009

Skills

  • HSE KEY RESULTS AREA
  • Over 9 years of experience working in international hotel chains & local restaurant
  • Extensive experience in guest communications
  • Well-organized, self-motivated, presentable individual with ability to rapidly learn new tasks
  • Strong interpersonal and problem-solving abilities
  • Highly responsible and reliable
  • Good communication and organizational skills
  • Ability to work well under pressure in a fast-paced environment
  • Ability to work cohesively as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous always
  • Good experience of working in the international environment
  • Comply with all Restaurant and Hotels quality, safety, ethics and environmental management systems and procedures to ensure all duties are executed in a safe manner minimizing harm to the environment
  • SKILS
  • Good inter-personal skills, able to deal equally well with personnel of all kinds of nationalities in positions from unskilled labor to senior management
  • Project management skills
  • Excellent communication skills
  • Able to lead by example
  • Design and preparation of Restaurant and Banquets menu and budget analyzing
  • Professional knowledge of
  • MS office, Power Point, Outlook Express typing skills

Languages

English
Advanced
Russian
Native
Turkish
Native
Arabic
Elementary

Affiliations

  • Swimming
  • BBQ
  • Shooting
  • Cross

Timeline

Catering manager

145Group
04.2024 - Current

CAMP BOSS

C-CATERING COMPANY
07.2019 - 03.2024

EXECUTIVE CHEF

EXCELSIOR HOTEL&SPA
06.2017 - 07.2019

CHEF DE CUISINE

@ HYATT REGENCY
06.2015 - 06.2017

SOUS CHEF

FAIRMONT BAKU HOTEL
11.2013 - 12.2014

TASK FORCE @ FAIRMONT BAB AL BAHR
02.2013 - 03.2013

SENIOR CHEF DE PERTIE

FAIRMONT HOTEL
04.2012 - 10.2013

CHEF DE PARTIE

EVDE BAR & GRILL RESTAURANT
09.2011 - 04.2012

DEMI CHEF DE PARTIE

BUTA PALACE
12.2010 - 09.2011

Diploma of Higher Education - Chef

Tourism College
09.2008 - 05.2009

Train The Trainer Leadership Training Service Plus Training Haccp Training - undefined

CULINARY COLLEGE

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AHMAD RZAYEV