Nadir Mustapha
Mount Pearl,NL
Summary
Professionally trained cook with deep insight into preparing and cooking world cuisines including French, Italian, Indian and Turkish dishes. Competent in creating recipes and setting menu items based on the individual tastes of a varied patron base.
Overview
11
11
years of professional experience
Work History
Sous Chef
Swiss Chalet
02.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Palate Kitchen Restaurant
07.2021 - 02.2023
- Set-up work station, Wash and unwrap fresh fruits and vegetables, Weigh, evaluate, and mix ingredients, Prepare ingredients for cooking, including portioning, chopping, and storing food, Prepare and cook food in keeping with recipes, quality standards and presentation standards, Operate stoves, grills, fryers, ovens and microwaves, Test foods to verify if they have been cooked adequately, Monitor food quality whilst preparing food, Serve food in appropriate portions onto suitable receptacles, Wash and sanitize tools, knives, kitchen area, tables, and utensils
Sous Chef
FIORI RESTAURANT
01.2018 - 07.2021
- Set-up work station, Wash and unwrap fresh fruits and vegetables, Weigh, evaluate, and mix ingredients, Prepare ingredients for cooking, including portioning, chopping, and storing food, Prepare and cook food in keeping with recipes, quality standards and presentation standards, Operate stoves, grills, fryers, ovens and microwaves, Test foods to verify if they have been cooked adequately, Monitor food quality whilst preparing food, Serve food in appropriate portions onto suitable receptacles, Wash and sanitize tools, knives, kitchen area, tables, and utensils
Sous Chef
Elitte Hotel
01.2016 - 01.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
OPERA PAZA HOTEL
10.2015 - 02.2016
- Prepared all the prep work for soups, salads, sauces and entrees, Supplied assigned work area with all required products and utensils used for production, Stored all food items in appropriate storage area, Interacted with patrons so as to provide for special requests and prepare ingredients as instructed, Ensure ovens and stoves are clean and ready for use, Clean kitchen counters and other work areas, Wash dishes and cooking utensils
Chef De Partie
ARKECH RESTAURANT
09.2014 - 09.2015
- Cooking and preparing a variety of fresh nutritious midday meals and other refreshments, Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance, Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen, Washing, cutting and preparing food before it is cooked, Taking into account the wishes of clients when planning of menus, Making sure good nutritional standards are maintained when preparing meals, Making sure that all food at point of delivery is of the highest quality, Enquiring is any clients have allergies and then cooking meals accordingly
Chef De Partie
LA MURAILLE OF OURIKA
11.2013 - 08.2014
- Responsible for high standards of food, hygiene, health and safety, Keeping an eye on the temperature of cookers and roasters, Assisting the catering manager to price up menus, Deciding what quantities are to be cooked and the amount of portions to be served, Constantly checking the quality of the food being served to customers, Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen, In charge of stock control for the freezers, pantries and store rooms, Encouraging junior staff in their training and development, Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment, Controlling stock rotation to ensure the kitchen and larder are always well stocked, Preparing hamburgers, fresh food, fried chickens, steaks, pizzas etc.
Chef De Partie
EXTRA BLATTE RESTAURANT
03.2013 - 10.2013
- Assist lead cook in preparation of food by cutting, chopping, marinating and performing other relevant activities, Receive, pack and unpack goods for stocking purposes, Manage inventory of goods, Chop vegetables and fruits for cooking, Make salads and put together entrees, Prepare meat for cooking by slicing and cutting appropriately, Wash and dry dishes, Clean kitchen upon instructions and keep all work areas neat, Operate dishwashing equipment, Maintain all kitchen equipment and tools
Education
Certificate in general languages’ proficiency -
PIGIER SCHOOL
04.2024
Diploma in Culinary Art -
O.F.P.P.T
01.2012
Skills
- Effective handling of customer complaints
- Flexible and punctual
- Excellent professionalism and Self-motivation
- Good organizational skills
- Smiling and welcoming
- Portion Control
- Sauce Preparation
- Menu Development
- Food Inventory Handling
- Nutrition Standards
- Platter Aesthetics
- Equipment Maintenance
- Garnishing
- Large-volume Cooking
Languages
Arabic (Mother Tongue)
Native or Bilingual
French (Upper Intermediate)
Professional Working
English (Upper Intermediate)
Professional Working
Personal Information
- Age: 27
- Nationality: Moroccan
- Marital Status: Single
Professional Highlights
- Demonstrated expertise in performing food preparation services including chopping and marinating meats
- Proficient in operating standard kitchen equipment such as grills, ovens, firers and dishwashers
- Skilled in the creating recipes by incorporating local tastes and likes, aimed at increasing customer satisfaction
- Adept at complying with nutrition and sanitation regulations and safety standards particular to the food service industry
Awards
- Bronze medal in the FOOD EXCELLENCE at CULINARY SALON (fish category) - 2017
- Bronze medal in the OPEN COOKING CHAMPIONSHIP (meat category) - 2017
References
Excellent References available under request
Timeline
Sous Chef
Swiss Chalet
02.2023 - Current
Sous Chef
Palate Kitchen Restaurant
07.2021 - 02.2023
Sous Chef
FIORI RESTAURANT
01.2018 - 07.2021
Sous Chef
Elitte Hotel
01.2016 - 01.2018
Chef De Partie
OPERA PAZA HOTEL
10.2015 - 02.2016
Chef De Partie
ARKECH RESTAURANT
09.2014 - 09.2015
Chef De Partie
LA MURAILLE OF OURIKA
11.2013 - 08.2014
Chef De Partie
EXTRA BLATTE RESTAURANT
03.2013 - 10.2013
Certificate in general languages’ proficiency -
PIGIER SCHOOL
Diploma in Culinary Art -
O.F.P.P.T
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