Ruslan Allahverdiyev
Baku,BA
Summary
Innovative brand chef with proven skills in menu development, food safety compliance, and staff training. Experience in enhancing kitchen operations and fostering vendor relations to achieve cost control and high-quality dishes.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Brand chef
BEAT Group LLC
Baku
09.2021 - Current
- Restaurants operated: "Baku Cafe", "Iva" "Yungul jinayetler"
- Created varied menu offerings in compliance with established recipes and standards.
- Monitored food safety practices to comply with health regulations.
- Assisted in training new staff on cooking techniques and procedures.
- Implemented efficient workflows to streamline food preparation processes.
- Engaged with customers to gather feedback on dishes and service quality.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Trained kitchen workers on culinary techniques.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Chef
BEAT Group LLC
Baku
01.2017 - 09.2021
- Restaurant operated: "BearBasha"
- Prepared diverse menu items using fresh, seasonal ingredients.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Maintained high standards of food safety and cleanliness in kitchen.
- Assisted in inventory management and ordering supplies as needed.
- Trained new staff on kitchen procedures and safety protocols.
- Planned menus, ordered supplies and managed kitchen staff.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Sous Chef
BEAT Group LLC
Baku
02.2013 - 01.2017
- Restaurants operated: "Opera Sky", "MEAT stake house"
- Supervised kitchen staff to ensure efficient food preparation.
- Maintained food safety standards and sanitation practices consistently.
- Trained new kitchen staff on techniques and recipes effectively.
- Managed inventory levels to minimize waste and optimize supplies.
- Trained kitchen workers on culinary techniques.
- Assisted in creating innovative recipes that aligned with restaurant themes.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Maintained accurate records for cost analysis purposes.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
Chef de Partie
Jumeirah Bilgah Beach hotel
Baku
03.2012 - 02.2013
- Kitchen operated: Banket
- Prepared and cooked diverse dishes for high-quality dining experiences.
- Monitored ingredient inventory levels to ensure timely restocking of supplies.
- Assisted in menu development by creating innovative recipes and presentations.
- Implemented food safety standards to comply with health regulations.
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Chef de Partie
"Zakura" Japanese Isakaya Bar and Dining
Baku
10.2010 - 03.2012
- Coordinated with front-of-house staff to optimize dining service efficiency.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
Chef de Partie
"OCCO" Italian restaurant
Baku
05.2009 - 02.2010
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef de Partie
Hyatt Hotel Baku
Baku
10.2004 - 09.2007
- Prepared and cooked diverse dishes for high-quality dining experiences.
- Collaborated with kitchen staff to ensure smooth food preparation operations.
- Maintained cleanliness and organization of kitchen stations and equipment.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
Cook
Hyatt Hotel Baku
Baku
03.2002 - 10.2004
- Prepared diverse menu items following Hyatt's quality standards.
- Maintained cleanliness and organization in kitchen areas and equipment.
- Implemented safety practices to comply with health regulations in food handling.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Trainee
Hyatt Hotel Baku
Baku
01.2001 - 03.2002
- Assisted in daily operational tasks to ensure smooth workflow.
- Learned safety protocols and proper handling of equipment.
- Organized materials and supplies for optimal accessibility and use.
- Followed standard operating procedures to maintain quality standards.
- Worked alongside senior team members to learn related job tasks and roles.
Education
Secondary School -
Secondary School # 66
Baku, Azerbaijan05-2020
Some College (No Degree) - Culinary
Culinary College # 11
Baku, AzerbaujanSkills
- Menu development
- Food safety compliance
- Staff training
- Recipe analysis
- Cost control
- Vendor relations
- Kitchen operations
- Verbal and written communication
- Kitchen equipment operation and maintenance
- Food presentation
- Staff coordination
- Resource management
- Kitchen equipment operation
Certification
- HACCP certificated in 2002, 2004, 2012
Languages
Russian
First Language
English
Beginner
A1
Azery
Advanced (C1)
C1
Timeline
Brand chef
BEAT Group LLC
09.2021 - Current
Chef
BEAT Group LLC
01.2017 - 09.2021
Sous Chef
BEAT Group LLC
02.2013 - 01.2017
Chef de Partie
Jumeirah Bilgah Beach hotel
03.2012 - 02.2013
Chef de Partie
"Zakura" Japanese Isakaya Bar and Dining
10.2010 - 03.2012
Chef de Partie
"OCCO" Italian restaurant
05.2009 - 02.2010
Chef de Partie
Hyatt Hotel Baku
10.2004 - 09.2007
Cook
Hyatt Hotel Baku
03.2002 - 10.2004
Trainee
Hyatt Hotel Baku
01.2001 - 03.2002
Secondary School -
Secondary School # 66
Some College (No Degree) - Culinary
Culinary College # 11