Sami Iqbal
Cavan
Summary
Dynamic Chef De Partie with a proven track record at Cabra Castle, excelling in culinary techniques and food presentation. Recognized for developing innovative menus and training line cooks, ensuring high standards of food safety and quality. Committed to delivering exceptional dining experiences that enhance customer satisfaction and foster team collaboration.
Overview
6
6
years of professional experience
Work History
Sr Chef the Partie
Knightbrooks Hotel
04.2025 - Current
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
- Established strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
- Reduced staff turnover by cultivating a positive work environment where creativity thrived alongside professional growth opportunities.
- Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
- Done lods of pastry work and Irish deserts.
Chef De Partie
Cabra Castle
06.2019 - 03.2025
- Checked quality of food products to meet high standards.
- Organized the daily mise en place in order to prepare meals efficiently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Supervised food preparation staff to deliver high-quality results.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Trained kitchen workers on culinary techniques.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Do the Miss en place required for service time
- High standard of food produced
- Fine dining food delivered with top notch standards and fine dining plating
- Training the line cooks along the way sharing knowledge
- Head of starters section for wedding and restaurant
- High food volume production
- Meet all the food & safety guidelines with haccp
Education
Higher Certificate - Culinary
Cavan Institute
CavanSkills
- Culinary techniques
- Food presentation
- Menu development
- Food safety
- Culinary creativity
- Pastry work
- All kind of Deserts
- Garnishing techniques
- Culinary trends
- Plating
References
Clare, Gloukhova, Executive Chef, Cabra Castle Hotel, 2019-04, 2025-03, Carrickmacross Road, Kingscourt, Co Cavan, Ireland, Mr. Sami Syed Iqbal, was employed in the kitchen at Cabra Castle from April 2019 until March 2025., Sami started working in the kitchen as a general prep cook/commis, but he quickly proved himself to be not only an excellent worker and quick learner but also very dependable., Very shortly after starting in the kitchen, it became evident that Sami had a gift, and was more than capable of running his assigned section alone, often to a higher standard than the more seasoned staff already here., It was also clear that Sami should have the opportunity to go to college to further his knowledge and I was more than happy to put him forward as a student., Since starting college Sami has demonstrated an interest in culinary arts that I have rarely witnessed. He has, without doubt, a tremendous flair and attention to detail that is commendable, and will take him far., Sami has quickly outgrown anything I could have taught him and I hope he finds the challenge he needs to become the Chef of the future., In Sami you will find a most dedicated, honest, capable and honourable man, he is an excellent forward thinker and meticulous at organising himself and his work. Sami is determined and driven and I believe he will go far., I am sad to see Sami go and I would be delighted to work with him again in the future., I wish Sami all the very best for his future.
Timeline
Sr Chef the Partie
Knightbrooks Hotel
04.2025 - Current
Chef De Partie
Cabra Castle
06.2019 - 03.2025
Higher Certificate - Culinary
Cavan Institute
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