SK Akbar Ali
Summary
Dedicated and results-driven culinary professional with over 6 years of experience specializing in Indian cuisine and food production. Adept at managing high-pressure kitchen environments, leading diverse teams, and ensuring exceptional quality and hygiene standards. Proven track record of enhancing operational efficiency, creating innovative menu items, and driving guest satisfaction in fast-paced, multicultural settings. Fluent in English, Hindi, Bengali, and Arabic with strong expertise in inventory management, cost control, and team mentorship.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Assistant Chef
Al Hamra Restaurant & Cafe
10.2022 - 12.2024
- Planned and prepared a variety of Indian dishes, ensuring consistency in flavor and presentation
- Managed kitchen operations, including staff delegation and workflow optimization, during busy service hours
- Oversaw inventory, ordering, and stock rotation to maintain ingredient freshness and minimize waste
- Trained junior staff in advanced cooking techniques and food safety standards
- Contributed to cost control by monitoring portion sizes and minimizing waste
- Collaborated with senior chefs to develop innovative recipes and menu items
- Ensured compliance with health and safety regulations in the kitchen
- Improved team performance through effective mentorship and regular feedback
Indian Commi I
Great Trails Wayanad by GRT Hotels
11.2021 - 06.2022
- Prepared and cooked diverse Indian dishes, meeting high quality and presentation standards
- Managed food preparation at designated cooking stations, ensuring efficient operations during peak hours
- Conducted inventory checks to maintain stock levels and reduce wastage
- Collaborated with senior chefs on menu enhancements and recipe innovations
- Provided guidance and training to junior team members, ensuring consistency and quality
- Monitored cooking times and temperatures to ensure timely and high-quality food delivery
- Ensured workstation cleanliness and adherence to hygiene regulations
- Assisted in sourcing and managing ingredients for menu preparation
Indian Commis II
Javarain Resort
12.2020 - 04.2021
- Assisted in preparing and cooking Indian dishes, focusing on tandoor and curry stations
- Ensured workstation cleanliness and adherence to safety and hygiene regulations
- Developed new menu items under the guidance of senior chefs
- Conducted food storage audits to maintain freshness and minimize spoilage
- Trained junior staff on preparation techniques and kitchen protocols
- Monitored ingredient quality and reported discrepancies to senior chefs
- Supported kitchen operations during high-demand periods
- Maintained detailed records of inventory usage and stock replenishment
Indian Commis II
The Monarch
10.2019 - 04.2020
- Maintained high-quality standards in food preparation, emphasizing presentation and flavor
- Handled inventory management and ensured proper rotation of ingredients
- Assisted in menu planning and creation of innovative dishes
- Mentored junior kitchen staff on proper techniques and safety practices
- Ensured compliance with food safety and hygiene protocols
- Monitored cooking times and temperatures for precise preparation
- Collaborated with senior chefs to optimize kitchen workflows
- Maintained clear communication with service staff to ensure timely food delivery
Indian Commis III
Raj Park Hotel
09.2018 - 09.2019
- Supported senior chefs in the preparation and presentation of Indian dishes
- Maintained cleanliness and organization of the kitchen, adhering to food safety standards
- Contributed to recipe development and ingredient sourcing
- Collaborated with the kitchen team to ensure seamless service
- Assisted in inventory checks and stock management
- Ensured proper storage of perishable ingredients to maintain quality
- Monitored kitchen equipment and reported maintenance needs
- Delivered high-quality food items under tight deadlines
Guest Service Associate (GSA)
Plaza Adyar Park
01.2018 - 07.2018
- Welcomed guests, managed reservations, and provided exceptional customer service
- Addressed guest inquiries, complaints, and requests to ensure high satisfaction
- Coordinated with multiple departments to enhance the guest experience
- Promoted hotel services and special packages, boosting revenue
- Handled check-in and check-out processes efficiently
- Maintained accurate records of guest preferences and special requests
- Assisted in organizing events and group bookings
- Contributed to service improvement initiatives based on guest feedback
Industrial Exposure Training
Gateway Hotel Taj
10.2016 - 03.2017
- Gained hands-on experience in food preparation and kitchen operations
- Ensured adherence to hygiene and safety standards
- Collaborated with senior chefs on menu preparation and inventory management
- Assisted in maintaining kitchen equipment and tools
- Observed and practiced advanced cooking techniques
- Supported the kitchen team during high-volume service periods
- Maintained detailed logs of daily kitchen activities
- Participated in team meetings to discuss process improvements
Education
B.Sc. - Hotel Management
Global Group of Institute
01.2018
12th Higher Secondary -
WBCHSE
01.2015
10th Madhyamik -
WBBSE
01.2013
Skills
- Indian cuisine
- Recipe development
- Menu planning
- Food safety & hygiene
- Team training
- Mentorship
- Workflow optimization
- Staff delegation
- Inventory management
- Cost control
- Time management
- Quality assurance
- Microsoft Office
- Social Media platforms
Personal Information
- Passport Number: R4882848
- Passport Date Of Issue: 09/14/17
- Passport Place Of Issue: Kolkata
Certification
- Industrial Training Certificate, Gateway Hotel Taj, Mangalore, Karnataka, India
- Food Safety & Hygiene Certification
- Advanced Culinary Techniques Workshop
Languages
English
Professional Working
Hindi
Professional Working
Arabic
Professional Working
Skills and expertise
Indian cuisine, recipe development, menu planning, food safety & hygiene, team training, mentorship, workflow optimization, staff delegation, inventory management, cost control, time management, quality assurance, Microsoft Office (Word, Excel, PowerPoint), Social Media platforms, Bengali, Hindi, English, Arabic
Keyhighlights
- Spearheaded successful menu planning and recipe development initiatives, increasing customer satisfaction and repeat business.
- Improved operational efficiency through optimized workflows and strict adherence to hygiene standards.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Achieved consistent recognition for maintaining exceptional food quality and timely service during peak hours.
- Streamlined inventory management to minimize food wastage and control costs.
Timeline
Assistant Chef
Al Hamra Restaurant & Cafe
10.2022 - 12.2024
Indian Commi I
Great Trails Wayanad by GRT Hotels
11.2021 - 06.2022
Indian Commis II
Javarain Resort
12.2020 - 04.2021
Indian Commis II
The Monarch
10.2019 - 04.2020
Indian Commis III
Raj Park Hotel
09.2018 - 09.2019
Guest Service Associate (GSA)
Plaza Adyar Park
01.2018 - 07.2018
Industrial Exposure Training
Gateway Hotel Taj
10.2016 - 03.2017
12th Higher Secondary -
WBCHSE
10th Madhyamik -
WBBSE
B.Sc. - Hotel Management
Global Group of Institute
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