Aykhan Aliyev
Baku,ABS
Overview
4
4
years of professional experience
Work history
Chef De Cuisine
Bitter Bar & Eatery
Baku
09.2024 - Current
- Established high dining standards for overall improvement of culinary experience.
- Supervised all food preparation stages maintaining quality control from start to finish.
- Streamlined operations by training junior chefs in advanced culinary skills.
- Managed inventory control, reducing waste and ensuring freshness of ingredients.
- Revamped presentation styles, contributing significantly to positive diners' feedback.
- Developed seasonal menus to highlight fresh, locally sourced ingredients.
- Implemented new recipes which resulted in an expanded menu offering.
- Enhanced guest satisfaction by creating unique and appealing menu items.
- Produced high-quality dishes under tight deadlines ensuring exceptional dining experiences.
- Performed mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
Junior Sous Chef
Fennet L'esprit Bistro
Lyon, Auvergne-Rhône-Alpes
01.2024 - 09.2024
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
- Received high praise from head chef through consistent performance and dedication.
- Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
- Conducted regular inventory checks; ordered supplies as necessary.
- Collaborated on special events menus, resulting in successful events.
- Developed new menu items for enhanced customer satisfaction.
- Coordinated with fellow chefs for smoother kitchen operations.
- Assisted in stock management to prevent food wastage.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Trained junior staff members to improve their culinary skills and knowledge.
- Created new menu items and interesting plating designs.
Chef De Partie
Le Clair De Plume (Michelin Star*)
Grignan, Auvergne-Rhône-Alpes
07.2023 - 01.2024
- Collaborated with other chefs for special events and banquets.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Worked closely with senior chefs for menu planning.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Maintained inventory control without compromising on food quality or taste.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Plated completed meals with meticulous attention to presentation and portion control.
- Executed efficient mise en place to facilitate smooth service.
Commis de Cuisine/Chef De Partie
La Ferme Chapouton (Bib Gourmand)
Grignan, France
07.2022 - 07.2023
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained clean and tidy food preparation areas.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Monitored line production to achieve consistent quality.
- Executed efficient mise en place to facilitate smooth service.
- Supervised and trained junior cooks assigned dishes.
- Oversaw preparation of food items to correct recipe and portioning standards.
- Cooked and presented dishes in line with standardised recipes.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Prepared and seasoned meats, fish, vegetables and sauces to support line cooking in fast-paced environment
Owner
Oke Poke
Baku
09.2021 - 01.2023
- Promoted company products and services on social media to increase brand awareness.
- Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
- Ensured kitchen staff were equipped with appropriate tools and inventory.
- Guided strategic menu and item pricing to maximise sales and revenue.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Developed and delivered exciting, memorable dishes.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Properly handled and stored raw ingredients.
Education
Diplôme de pâtisserie gastronomique française
Gastronomicom
Cap D'Agde 01.2022 - 07.2022
Skills
- Recipes and menu planning
- Food plating and presentation
- Kitchen staff coordination
- Portioning understanding
- Quality Assurance
- Food inventories
- Food preparation techniques
- Signature dish creation
- Fine-dining expertise
- Banquets and catering
Languages
English, Russian, Azerbaijani
Native
French
Intermediate
B1
Timeline
Chef De Cuisine
Bitter Bar & Eatery
09.2024 - Current
Junior Sous Chef
Fennet L'esprit Bistro
01.2024 - 09.2024
Chef De Partie
Le Clair De Plume (Michelin Star*)
07.2023 - 01.2024
Commis de Cuisine/Chef De Partie
La Ferme Chapouton (Bib Gourmand)
07.2022 - 07.2023
Diplôme de pâtisserie gastronomique française
Gastronomicom
01.2022 - 07.2022
Owner
Oke Poke
09.2021 - 01.2023
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