Mir Ibrar Ali

I am Mir Ibrar Ali  34 years old am from India am married i have completed my Graduation in commerce and i have also done Diploma in hotel mangement  i have  an15 years of work experience as  Italian continental and an indian cuisine foods currently am working in Romania as Sous chef Ala carte kitchen since july 2022 till now

I have around 15 years in the kitchen and I was working as professional chef mostly in 4-5 stars hotels in cold and hot section, mainly a la carte service, but I also assisted in other outlets too when necessary; I can work also for fine dining service but also can work also within casual dining restaurants with 200-300 covers service.

July 2022 to Present

Employer: Hotel Caro

One of the best 4* property in Romania Bucharest with 200 Deluxe & Studio rooms, 2 banquet kitchen, 2 Ala carte kitchen, 3 restaurant, 2 banqueting hall,. Responsible for Ala Carte and banqueting as needed. Responsible for making Special Sauces, Pizza, Burger and Salad dressing. Responsible for making Pasta, Chicken, lamp, beef and Sea Food items. Responsible for making Soup and Sauces. Handle grilled section fry section and baking section etc. Try to decrease the cost of food and increase the quality of food. I worked in different outlets, and I worked in hot and cold section as needed I prepared all the sauces and garnish for lunch and dinner service and I work on grill and oven Responsible for planning and enhancing menus and creative Italian and continental and American cuisine preparation in line with the international standards.Managed a staff of 20 people. Maintaining HAACCP logs according to the European hygiene policies. Establish framework for the department including assignments, time schedules and job descriptions. Task responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories. Responsible for planning the set menu items and any specials as well as provide the recipes. Manage the team for better performance and efficiency while providing regular training sessions to the trainers allocate work to the team members.

Position:-Sous Chef

July 2018 to Feb 2021

Employer: Meltstation Restaurant, Saudi Arabia

(A best fine dining International Cuisine Restaurant LLC)

I worked in different outlets, and I worked in hot and cold section as needed I prepared all the sauces and garnish for lunch and dinner service and I work on grill and oven Responsible for planning and enhancing menus and creative Italian and continental and American cuisine preparation in line with the international standards.Managed a staff of 20 people. Maintaining HAACCP logs according to the Saudi hygiene policies. Establish framework for the department including assignments, time schedules and job descriptions. Task responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories Responsible for planning the set menu items and any specials as well as provide the recipes. Manage the team for better performance and efficiency while providing regular training sessions to the new students; allocate work to the team members.

. Position:-Sous Chef

Nov 2017 to May 2018

Employer: Masala Bay Restaurant Catering UAE Dubai

(One of the best fine dining & Catering Service Restaurant)

Hot section- Preparing dish from Continental cuisine to Italians cuisine such as pizzas, mix-grills, pastas, sauce & lasagna and various stocks. Sauce, roast chicken, roast duck, steak etc.

Cold section - Preparing salads from Arabic to oriental as well as sauces, dressing, cold cuts, cheese platter, fusion.

Created new recipes and updated existing menu to reflect more consistent quality service. Responsible for planning and enhancing menus and creative Italian and continental cuisines preparation in line with the international standards. Responsible for ordering and inventory. Responsible for prepare all type of sauces and new dishes and garnished. Supervised all prep and line cooks. Maintaining HAACCP logs according to the Uae policies. Trained new banquet cooks. Managed a staff of 30 people Handled on site and off site catered meetings and events. Directed catering staff about food production aspects of special events being planned.

Position: - Sous Chef

Oct 2015 to Nov 2017.

Employer: AZIMA CATERING OMAN, MUSCAT

(One of the Largest and best Catering Service Restaurant in Oman. . . Responsible for the production of soups, sauces, main courses, appetizers etc. Responsible for mise-en-places & service of ala carte’ orders. Responsible for making store requisition for the respective kitchens. Responsible for making duty roasters & shift allocations with the consultation of Sous Chef. Responsible for cooking the food at right time, temperature and doneness with accompaniments and garnishes. Responsible for sending the dishes as per priority of the counter chef without any delay. Co-operative & understanding with kitchen colleagues & restaurant staff. Responsible for breakfast buffet & lunch buffet while working in Continental kitchen

Position: - Senior Chef De Partie

Dec 2013 to Sept 2015

Employer: HOTEL TANZANITE EXECUTIVE SUITES

One of the best 4* property in Tanzania with 72  Deluxe & Studio rooms, 2 banquet kitchen, 1 Ala carte kitchen, 1 restaurant, 2 banquet hall, 1 live roof top kitchen. Responsible for making Special Sauces, Pizza, Burger and Salad dressing. Responsible for making Pasta, Chicken, lamp, beef and Sea Food items. Responsible for making Soup and Sauces.

Try to decrease the cost of food and increase the quality of food.

Position:-Chef De Partie.

.

March 2013 to Dec 2013.

Employer: THE SOUTH PARK HOTEL

One of the best 4* property in Cochin with 80  Deluxe rooms, 2 banquet kitchen, 2 Ala carte kitchen, 1 restaurant, 2 banquet hall and 3 outlet, 1 live roof top kitchen. Prepare salads, soups, fish, meats, vegetables and other foods Ensure that all stations are set appropriately Process and store food items Make sure that all kitchen staff is aware of standards and protocols Manage rotation of food items in chillers Ensure kitchen and work area’s cleanliness Maintain and ensure the quality of prepared and raw items Reorganized the food rotation procedure by employing a “time log” for each type of food item.

Position: - Chef De Partie,

March 2012 to March 2013.

Employer: CHINESE VILLAGERESTAURANT a

(One of the best multi cuisine restaurant in Dubai Marina)

Position: - Demi Chef De Partie

May 2008 to March 2012

Employer: HOTEL TAJ Busines Hotel

One of the best 5* property in Ernakulum  with 150 Deluxe & Suites  rooms, 3 banquet kitchen, 2 Ala carte kitchen, 2  restaurant, 2 banquet hall,

Commi 1 Asian

Bcom Graduate 2009 / Diploma in Hotel Management in 2011