Summary
Overview
Work History
Education
Skills
Timeline
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Eyyub Aliyev

Baku

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.

Overview

14
14
years of professional experience

Work History

Executive Chef

AGA GROUP
Azerbaijan
05.2022 - Current
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Checked quality of food products to meet high standards.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

Executive Sous Chef

Novikov group
Azerbaijan
07.2019 - 05.2022
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Monitored quality, presentation and quantities of plated food across line.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Developed HACCP plans to ensure food safety compliance and quality control.
  • Conducted regular training sessions for staff on food safety practices and protocols.
  • Coordinated internal audits to assess adherence to HACCP standards and procedures.
  • Collaborated with cross-functional teams to identify potential food safety hazards.
  • Reviewed and updated documentation related to food safety policies and procedures.

Chef De Partie

Paulaner Baku
Azerbaijan
05.2018 - 07.2019
  • Pre opening
  • Assisted in preparing ingredients and maintaining kitchen cleanliness.
  • Followed recipes to create various dishes under chef supervision.
  • Collaborated with team members to ensure efficient kitchen operations.
  • Monitored food safety and hygiene standards throughout food preparation.
  • Researched new cooking techniques and improved menu offerings.
  • Participated in training sessions to enhance culinary skills and knowledge.
  • Supported inventory management by organizing and restocking supplies.

Chef De Partie

Qafqaz Resort hotel
Azerbaijan
08.2017 - 05.2018

Aşpaz

Şamaxı Rixos hotel
Azerbaijan
11.2016 - 08.2017

Aşpaz

Hilton hotel
Azerbaijan
10.2011 - 11.2016
  • Completed day-to-day duties accurately and efficiently.

Education

High School Diploma -

Azerbaijan Texniki Universet

Skills

  • Menu planning
  • Inventory management
  • Food safety compliance
  • Recipe development
  • Financial analysis
  • Customer service
  • Staff training
  • Marketing strategies
  • Team collaboration
  • Restaurant operations
  • Problem and complaint resolution
  • Business operations oversight
  • Resource management
  • Cost control
  • Coaching and mentoring
  • Meal preparation
  • Culinary techniques
  • Menu supervision
  • Food safety
  • Purchasing
  • Food and beverage pairing
  • Team leadership
  • Food prep planning
  • Nutrition
  • Food spoilage prevention
  • Food stock and supply management
  • Special events
  • Strong work ethic
  • Fine-dining expertise
  • Operations management
  • Food service safety training
  • Kitchen equipment operation and maintenance
  • Hospitality service expertise
  • Recruitment and onboarding
  • Ingredients selection
  • Presentation management
  • Food plating and presentation
  • Inventory control

Timeline

Executive Chef

AGA GROUP
05.2022 - Current

Executive Sous Chef

Novikov group
07.2019 - 05.2022

Chef De Partie

Paulaner Baku
05.2018 - 07.2019

Chef De Partie

Qafqaz Resort hotel
08.2017 - 05.2018

Aşpaz

Şamaxı Rixos hotel
11.2016 - 08.2017

Aşpaz

Hilton hotel
10.2011 - 11.2016

High School Diploma -

Azerbaijan Texniki Universet

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Eyyub Aliyev