Izhar Ali

A hardworking, pro-active Head Chef with an upbeat and positive attitude who is 
passionate about food and quality. Possessing excellent organizational skills, highly 
efficient and methodical with a good eye for detail. Having a good team spirit, 
deadline orientated and able to efficiently manage kitchen operations and also 
supervise staff. Fully aware of health & safety issues and compliant with the 
regulatory requirements for food handling, sanitation and cleanliness. Ready and 
qualified for the next stage in a successful career and currently looking Chef Position 
with an ambitious & exciting company. Possesses the ability to handle any menu 
ranging from breakfast buffets to corporate lunch meetings and formal dinners with 
multi-course meals that are individually plated.

HEAD CHEF                                                                                  06-10-2021 TO STILL 
        DE VERE ORCHARD HOTEL Nottingham UK                                           
• Responsible for the development and enhancement of the food product that is 
presented to guests. Make changes that respond to the marketplace and to guests’ 
needs, both present and anticipated. Recommend changes to the food product. Use 
market research to develop new products and menu concepts.
• Responsible for maintaining quality of food product and ensuring consistency in 
food delivery and standards.
• Ensure that all goals are geared toward exceeding guest’s expectations. Participate 
in long range planning.
• Responsible for the selection, training, and development of the personnel within 
the department; planning, assigning and directing work: appraising performance; 
rewarding and disciplining employees; safety; addressing complaints and resolving 
problems; and overseeing departmental matters as they relate to federal, state and 
local employment and civil rights laws.
• Review staffing levels to ensure that guest service, operational needs and financial 
objectives are met.
• Supervise and coordinate activities of cooks and workers engaged in food 
preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Develop and implement guidelines and control procedures for purchasing and 
receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.

TRAINING
• Food Hygiene Course Level 3
• Fire Fighting Course
• First Aid Course
• Allergy Awareness
• Health & Safety in Catering 
(Level 2)