Summary

Overview

Work History

Education

Skills

Timeline

Bakary Ally

Dar Es Salaam

Summary

Accomplished Executive Chef with a proven track record at Hyatt, enhancing customer satisfaction and streamlining kitchen operations. Expert in menu development and cost control, with a flair for mentoring teams and fostering a collaborative work environment. Achieved significant waste reduction, ensuring quality and efficiency in high-pressure settings.

Overview

years of professional experience

Work History

Executive Sous Chef

IHG Hotels & Resorts

02.2024 - Current

Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Evaluated employee performance regularly providing guidance towards improvement as necessary.
Managed inventory control, reducing food waste and optimizing budget allocation.
Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Enhanced dining experience by creating innovative and visually appealing menu items.
Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
Maintained high standards of food presentation by supervising plating techniques during service hours.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
Mentored junior chefs and provided constructive feedback for professional growth.
Organized special events and catering services, showcasing culinary expertise to a wider audience.
Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Developed and implemented staff training programs to elevate culinary skills and knowledge.
Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Coordinated employee schedules and developed staff teams to boost productivity.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Oversaw business operations, inventory control, and customer service for restaurant.
Handled and stored food to eliminate illness and prevent cross-contamination.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Utilized culinary techniques to create visually appealing dishes.
Developed new recipes and flavor combinations to enhance customer dining experience.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Implemented food cost and waste reduction initiatives to save money.
Modified recipes to accommodate dietary restrictions and allergies.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Assisted with menu development and planning.
Trained and managed kitchen personnel and supervised related culinary activity.
Monitored food production to verify quality and consistency.
Developed close relationships with suppliers to source best ingredients.
Worked closely with front-of-house staff to facilitate excellent customer service.
Coordinated with team members to prepare orders on time.
Disciplined and dedicated to meeting high-quality standards.
Participated in food tastings and taste tests.
Set up and broke down kitchen for service.
Evaluated food products to verify freshness and quality.

Executive Chef

Hyatt

03.2022 - 02.2024

Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and customer service for restaurant.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Streamlined kitchen operations with effective inventory management and cost controls.
Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Coordinated employee schedules and developed staff teams to boost productivity.
Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Handled and stored food to eliminate illness and prevent cross-contamination.
Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
Streamlined kitchen processes for improved efficiency and faster service times.
Designed farm-to-table concept that elevated restaurant's market position and appeal.
Led kitchen operations, ensuring seamless service during high-volume periods.
Maintained stringent health and safety standards, passing all inspections with high marks.
Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
Developed and implemented waste reduction program, significantly lowering operational costs.
Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
Optimized kitchen layout and equipment use, significantly increasing productivity.
Conducted market research to keep menu fresh and aligned with current culinary trends.
Boosted staff morale and reduced turnover by implementing recognition and rewards system.
Managed budgeting and financial planning to ensure profitability and sustainable growth.
Implemented staff training programs, raising bar for service excellence and culinary skills.
Collaborated with front of house to ensure cohesive and superior guest experience.
Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
Crafted unique dishes that significantly increased restaurant reputation and customer base.
Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
Fostered partnerships with local farmers, securing premium ingredients and supporting community.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Implemented food cost and waste reduction initiatives to save money.
Trained and managed kitchen personnel and supervised related culinary activity.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed close relationships with suppliers to source best ingredients.
Evaluated food products to verify freshness and quality.
Assisted with menu development and planning.
Developed new recipes and flavor combinations to enhance customer dining experience.
Monitored food production to verify quality and consistency.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Disciplined and dedicated to meeting high-quality standards.
Modified recipes to accommodate dietary restrictions and allergies.
Set up and broke down kitchen for service.
Worked closely with front-of-house staff to facilitate excellent customer service.
Utilized culinary techniques to create visually appealing dishes.
Coordinated with team members to prepare orders on time.
Participated in food tastings and taste tests.

Sous Chef

Royal Caribbean International

01.2019 - 03.2021

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Elevated dining experience by innovating seasonal menu items tailored to local tastes.
Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
Streamlined kitchen operations, reducing food waste through meticulous inventory management.
Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
Enhanced team performance with regular skill-development workshops and hands-on training.
Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
Fostered positive working environment, encouraging teamwork and open communication among staff.
Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
Monitored food production to verify quality and consistency.
Assisted with menu development and planning.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Worked closely with front-of-house staff to facilitate excellent customer service.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained and managed kitchen personnel and supervised related culinary activity.
Utilized culinary techniques to create visually appealing dishes.
Coordinated with team members to prepare orders on time.
Disciplined and dedicated to meeting high-quality standards.
Participated in food tastings and taste tests.
Set up and broke down kitchen for service.
Evaluated food products to verify freshness and quality.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Implemented food cost and waste reduction initiatives to save money.
Developed new recipes and flavor combinations to enhance customer dining experience.
Modified recipes to accommodate dietary restrictions and allergies.
Developed close relationships with suppliers to source best ingredients.

Chef De Cuisine

Kempinski Hotel

08.2016 - 02.2018

Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Scheduled and supervised all kitchen employees such as dishwashers and waiters.
Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Created menus and designed corresponding recipes for [Business Name].
Forecasted seasonal staffing levels and interviewed and hired new staff members.
Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Oversaw preparation of creatively-designed recipes for [Business Name].
Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed and cooked memorable dishes that brought new customers into establishment.
Arranged for kitchen equipment maintenance and repair when needed.
Hired, managed, and trained kitchen staff.
Obtained fresh, local ingredients to lower grocery costs.
Handled and stored food to eliminate illness and prevent cross-contamination.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Placed orders to restock items before supplies ran out.
Trained kitchen staff to perform various preparation tasks under pressure.
Coordinated employee schedules and developed staff teams to boost productivity.
Maintained well-organized mise en place to keep work consistent.
Created recipes and prepared advanced dishes.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Utilized culinary techniques to create visually appealing dishes.
Assisted with menu development and planning.
Worked closely with front-of-house staff to facilitate excellent customer service.
Monitored food production to verify quality and consistency.
Coordinated with team members to prepare orders on time.
Trained and managed kitchen personnel and supervised related culinary activity.
Disciplined and dedicated to meeting high-quality standards.
Implemented food cost and waste reduction initiatives to save money.
Developed new recipes and flavor combinations to enhance customer dining experience.
Evaluated food products to verify freshness and quality.
Set up and broke down kitchen for service.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed close relationships with suppliers to source best ingredients.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Participated in food tastings and taste tests.
Modified recipes to accommodate dietary restrictions and allergies.

Chef De Partie

Four Seasons Hotels and Resorts

01.2014 - 02.2015

Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Trained kitchen staff to perform various preparation tasks under pressure.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Maintained well-organized mise en place to keep work consistent.
Operated all kitchen equipment safely to prevent injuries.
Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Rotated stock to use items before expiration date.
Complied with portion and serving sizes as per restaurant standards.
Prepared items for roasting, sautéing, frying, and baking.
Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Plated meals paying special attention to garnishes and overall presentation.
Developed and cooked memorable dishes that brought new customers into establishment.
Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Sanitized all counters properly to prevent food-borne illness.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Coordinated with team members to prepare orders on time.
Participated in food tastings and taste tests.
Disciplined and dedicated to meeting high-quality standards.
Implemented food cost and waste reduction initiatives to save money.
Monitored food production to verify quality and consistency.
Modified recipes to accommodate dietary restrictions and allergies.
Utilized culinary techniques to create visually appealing dishes.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Trained and managed kitchen personnel and supervised related culinary activity.
Set up and broke down kitchen for service.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Evaluated food products to verify freshness and quality.
Worked closely with front-of-house staff to facilitate excellent customer service.
Assisted with menu development and planning.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Developed new recipes and flavor combinations to enhance customer dining experience.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed close relationships with suppliers to source best ingredients.

Commis Chef

Kempinski Hotel

01.2011 - 02.2013

Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Maintained well-organized mise en place to keep work consistent.
Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Prepped daily menu items to quickly deliver upon request.
Rotated through all prep stations to learn different techniques.
Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Placed orders to restock items before supplies ran out.
Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Planned and directed high-volume food preparation in fast-paced environment.
Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
Trained kitchen staff to perform various preparation tasks under pressure.
Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
Ordered new ingredients and supplies to meet expected needs.
Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
Measured high demand spices and commonly used ingredients to prevent overages and waste.
Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
Collaborated with head chef to develop new recipes, contributing to increased sales.
Increased customer satisfaction by consistently preparing high-quality dishes under tight deadlines.
Optimized kitchen workflow by organizing workstation layouts, leading to smoother service periods.
Contributed to cost savings by negotiating with suppliers for better rates on high-quality ingredients.
Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
Enhanced kitchen efficiency by streamlining prep work routines for all daily specials.
Improved dish consistency by training new kitchen staff in precise measurement and cooking techniques.
Played pivotal role in catering special events, ensuring high-quality food and service for up to 200 guests.
Fostered culture of continuous improvement, leading to significant reduction in cooking-related errors.
Assisted in reducing food waste through meticulous inventory management and proper storage techniques.
Played key role in team that received industry award for excellence in culinary services.
Increased kitchen productivity by introducing digital inventory tracking system.
Enhanced flavor profiles of traditional dishes by experimenting with fresh, locally-sourced ingredients.
Supported team morale and reduced turnover by fostering collaborative work environment.
Assisted in designing seasonal menu that increased customer footfall during off-peak months.
Streamlined plating process for signature dishes, improving presentation and guest experience.
Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
Reduced ingredient costs by establishing kitchen garden for herbs and select vegetables.
Implemented system for tracking food temperatures throughout storage and preparation, ensuring safety.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Coordinated with team members to prepare orders on time.
Worked closely with front-of-house staff to facilitate excellent customer service.
Disciplined and dedicated to meeting high-quality standards.
Participated in food tastings and taste tests.
Evaluated food products to verify freshness and quality.
Utilized culinary techniques to create visually appealing dishes.
Monitored food production to verify quality and consistency.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Implemented food cost and waste reduction initiatives to save money.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Set up and broke down kitchen for service.
Assisted with menu development and planning.
Trained and managed kitchen personnel and supervised related culinary activity.
Modified recipes to accommodate dietary restrictions and allergies.
Developed new recipes and flavor combinations to enhance customer dining experience.
Developed close relationships with suppliers to source best ingredients.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Education

Master of Science - Hotel, Motel, And Restaurant Management

Unlv

Usa

02.2002

Skills

Kitchen Management
Menu development
Sanitation Standards
Allergy awareness
Cost Control
Nutrition knowledge
Food pairing
Waste Reduction
Food presentation
Special Event Catering
Recipe creation
Forecasting and planning
Safe Food Handling
Inventory Management
Fine-dining expertise
Coaching and Mentoring
Attention to Detail
Staff Scheduling
Food Safety
Kitchen Staff Management
Purchasing management
Kitchen Operations Oversight
Team Leadership
Food Stock and Supply Management
Inventory Control
Operations Management
Recipes and menu planning
Recipe Development
Food Prep Planning
Ingredients Selection
Hiring, Training, and Development
Recipe Management
ServSafe Certification
Catering and Events
Banquets and catering
BOH Operations
Menu Planning
Order Management
Decision-Making
Problem and Complaint Resolution
Plating and Garnishing
Customer Retention
Equipment Maintenance
Performance Assessments
Delegating Work
Performance Improvement
Workflow Optimization
Creative Thinking
Dietary Restrictions
Staff Training

Restaurant Operations
Quality Assurance
Hospitality service expertise
Purchasing
Sanitation Guidelines
Presentation management
Food plating and presentation
Regulatory Compliance
Resource Management
Productivity Optimization
Strong Work Ethic
Menu Supervision
Fine Dining
Signature dish creation
Recruitment and Onboarding
Customer Service
Order delivery practices
Food Service Safety Training
Vendor Relations
Meal Preparation
Hygiene Policy Implementation
Kitchen equipment operation and maintenance
Staff Management
Process Improvements
Staffing
Special Events
Policy Development
Performance review
Vendor Relationship Management
Culinary Trends
Food Handler Certification
Cleaning and sanitation
Team Training
Supply Ordering
Menu Item Pricing
Quality Control
Garnishing and Plating
Food Preparing, Plating, and Presentation
Staff Supervision and Coordination
Portion and cost control
Food Handlers Card
Cooking Technique Demonstrations
Sushi rolling
Equipment Inspection and Maintenance
Food inventories
Purchasing Equipment
Vendor Sourcing
ChefTec
Teamwork and Collaboration

Timeline

Executive Sous Chef

IHG Hotels & Resorts

02.2024 - Current

Executive Chef

Hyatt

03.2022 - 02.2024

Sous Chef

Royal Caribbean International

01.2019 - 03.2021

Chef De Cuisine

Kempinski Hotel

08.2016 - 02.2018

Chef De Partie

Four Seasons Hotels and Resorts

01.2014 - 02.2015

Commis Chef

Kempinski Hotel

01.2011 - 02.2013

Master of Science - Hotel, Motel, And Restaurant Management

Unlv

Bakary Ally

Summary

Overview

Work History

Executive Sous Chef

Executive Chef

Sous Chef

Chef De Cuisine

Chef De Partie

Commis Chef

Education

Master of Science - Hotel, Motel, And Restaurant Management

Skills

Timeline

Executive Sous Chef

Executive Chef

Sous Chef

Chef De Cuisine

Chef De Partie

Commis Chef

Master of Science - Hotel, Motel, And Restaurant Management

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