Alazar Taffer
Professional chef
Schwäbisch Gmünd,BW
Summary
Looking for an exciting and dynamic role where I can utilize my skills and experience to drive tangible results. Passionate about joining an organization that fosters a culture of innovation, continuous learning, and personal growth.
Overview
25
25
years of professional experience
Work History
Professional Chef
Adina Apartment Hotel
12.2024
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation. Improved productivity for continual quality under tight constraints during peak meal service. Oversaw menu planning and verified prep and line cook compliance with recipes. Created new recipes, working with executive chef to offer unique menu. Met with restaurant managers to review sales, costs, and customer feedback and continuously improve results. Kept kitchen organized with easy-to-access ingredients. Introduced completely new menu, resulting in boosted sales and overwhelmingly positive customer feedback. Enhanced inventory management and implemented strict portion control standards. Interviewed and trained back-of-house employees at various levels. Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration. Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again. Created new recipes and developed pricing structures to meet financial targets. Established and enforced presentation standards to uphold the establishment's reputation. Built positive relationships with customers by visiting tables and engaging in friendly conversations. Monitored the operation of the kitchen to check for proper sanitation. Oversaw team members at each station to verify the consistent and accurate preparation of every dish. Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit. Estimated the needed levels of foods, ingredients and supplies to make the
Chef De Parties
Riverside Collection
07.2023 - 10.2024
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation. Improved productivity for continual quality under tight constraints during peak meal service. Oversaw menu planning and verified prep and line cook compliance with recipes. Created new recipes, working with executive chef to offer unique menu. Met with restaurant managers to review sales, costs, and customer feedback and continuously improve results. Kept kitchen organized with easy-to-access ingredients. Introduced completely new menu, resulting in boosted sales and overwhelmingly positive customer feedback. Enhanced inventory management and implemented strict portion control standards. Interviewed and trained back-of-house employees at various levels. Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration. Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again. Created new recipes and developed pricing structures to meet financial targets. Established and enforced presentation standards to uphold the establishment's reputation. Built positive relationships with customers by visiting tables and engaging in friendly conversations. Monitored the operation of the kitchen to check for proper sanitation. Oversaw team members at each station to verify the consistent and accurate preparation of every dish. Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit. Estimated the needed levels of foods, ingredients and supplies to make the
Executive Chef
Matiosor Hotel
09.2021 - 12.2023
- Oversaw special catered and on-premises events as part of diversified business plan. Controlled kitchen cleaning and sanitation activities for optimal food safety and compliance with health code requirements. Estimated food consumption with high accuracy to consistently manage accurate and efficient ordering. Worked closely with team to direct kitchen operations and meet customer demand. Coordinated equipment maintenance to meet performance and safety standards. Managed inventory to keep enough product on-hand and implemented strategies to move nearly expired items. Trained and mentored food service works to achieve maximum team quality and efficiency. Enforced quality, safety and sanitation standards to keep the foodservice operation compliant. Labeled products correctly with prices and use or sell-by dates. Inspected received food items to verify quality, quantity, and freshness of goods received. Supervised food service workers to keep kitchen moving and provide every customer with hot, fresh meal. Maintained the appropriate coverage levels for expected customer loads by continuously forecasting needs and adjusting schedules. Managed food and supplies inventory to keep adequate levels for expected demands. Coordinated scheduling of deliveries with suppliers and vendors to obtain products on-time and keep stock fresh. Diversified food offerings by location and season to continuously attract new customers. Developed food storage and rotation metrics and maintained team member compliance. Interviewed job applicants, processed new hire paperwork, and provided on-the-job training. Coordinated work of janitorial staff handling dining and kitchen areas, keeping spaces clean and sanitized according to optimal standards. Recommended new menu items to offer various foods meeting requests and diner preferences. Received goods from suppliers, rotated products, and maintained safe storage practices to avoid spoilage. Oversaw food preparation and cooking activities to uphold safe and sanitary practices, check portion control, and assess final presentation. Trained and mentored food service works to achieve maximum team quality and efficiency
Sous Chef
Stalla Hotel
01.2013 - 12.2015
- Met with restaurant managers to review sales, costs, and customer feedback and continuously improve results. Kept kitchen organized with easy-to-access ingredients. Introduced completely new menu, resulting in boosted sales and overwhelmingly positive customer feedback. Created new recipes, working with executive chef to offer unique menu. Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration. Estimated the needed levels of foods, ingredients and supplies to make the correct weekly orders. Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit. Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again. Monitored the operation of the kitchen to check for proper sanitation. Oversaw team members at each station to verify the consistent and accurate preparation of every dish. Established and enforced presentation standards to uphold the establishment's reputation. Created new recipes and developed pricing structures to meet financial targets. Built positive relationships with customers by visiting tables and engaging in friendly conversations. Supported operations with consistent maintenance and updates of corporate files and records. Assisted team members and managers with tasks to maintain productivity and meet project milestone
Private Chef
Manna Catering PLC
01.2008 - 01.2013
- Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city. Interviewed, trained, and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service. Planned, organized, and supervised daily culinary operation of restaurant and catering services. Directed preparation and cooking of food in fast-paced all kind of food kitchen. Reviewed kitchen's organizational structure and identified optimization opportunities to improve productivity and reduce labor costs. Increased guest satisfaction scores in first quarter with enhanced staff training and food preparation oversight. Flexed between stations to personally prepare entrees, entrees, side dishes, sauces, and desserts. Kept staff working productively to achieve total guest satisfaction. Obtained best prices from vendors by negotiating contracts for ingredients and equipment procurement, reducing monthly food costs. Incorporated employers' needs, preferences, and dietary restrictions to build successful menus. Followed proper procedures continuously to protect employer and guests from cross- contamination and illness. Oversaw kitchen stocking and cleaning to keep operations efficient and workflows running smoothly. Traveled to vacation homes and international locations with employers to continue providing expert meal preparation services. Prepared meals in advance for later reheating by family members. Documented purchases, menus, and other business-related issues for employers. Explored new cuisines to expand employer's palate and diversify menu offerings. Planned and prepared for special events such as parties
Headchef
Village Ethiopia PLC
09.2004 - 01.2008
- Village Ethiopia travel PLC, Addis Ababa (head office ) Interviewed, trained, and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service. Planned, organized, and supervised daily culinary operation of restaurant and catering services. Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city. Kept staff working productively to achieve total guest satisfaction. Increased guest satisfaction scores in first quarter with enhanced staff training and food preparation oversight. Flexed between stations to personally prepare entrees, side dishes, sauces, and desserts. Reviewed kitchen's organizational structure and identified optimization opportunities to improve productivity and reduce labor costs. Obtained best prices from vendors by negotiating contracts for ingredients and equipment procurement, reducing monthly food costs. Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again. Monitored the operation of the kitchen to check for proper sanitation. Created new recipes and developed pricing structures to meet financial targets. Oversaw team members at each station to verify the consistent and accurate preparation of every dish. Estimated the needed levels of foods, ingredients and supplies to make the correct
Chef De Parties
Le Petit Paris Restaurant
08.1999 - 04.2003
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation. Improved productivity for continual quality under tight constraints during peak meal service. Oversaw menu planning and verified prep and line cook compliance with recipes. Created new recipes, working with executive chef to offer unique menu. Met with restaurant managers to review sales, costs, and customer feedback and continuously improve results. Kept kitchen organized with easy-to-access ingredients. Introduced completely new menu, resulting in boosted sales and overwhelmingly positive customer feedback. Enhanced inventory management and implemented strict portion control standards. Interviewed and trained back-of-house employees at various levels. Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration. Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again. Created new recipes and developed pricing structures to meet financial targets. Established and enforced presentation standards to uphold the
Education
Diploma - Hotel And Hospital Management
Alison Online Courses
01.2023
Advanced Certification - undefined
Jari Hotel School
01.1999
Skills
- Computer
- Leadership
- Management
- Teamwork
Accomplishments
- Hotel Management
- Certified Chef De Cuisine
Project Detail
Catering Service, Worked closely with team to direct kitchen operations and meet customer demand. Oversaw special catered and on-premises events as part of diversified business plan. Controlled kitchen cleaning and sanitation activities for optimal food safety and compliance with health code requirements. Managed business budget and finances to consistently achieve operational targets. Developed food storage and rotation metrics and maintained team member compliance. Scheduled department staff strategically to maintain proper coverage based on business volume. Received goods from suppliers, rotated products, and maintained safe storage practices to avoid spoilage. Diversified food offerings by location and season to continuously attract new customers. Recommended new menu items to offer various foods meeting requests and diner preferences. Inspected received food items to verify quality, quantity, and freshness of goods received. Supervised cooking, serving, and packaging deli items, as well as deli counter takeout activities. Frequently inspected and tested food to verify conformance to taste standards. Labeled products correctly with prices and use or sell-by dates. Supervised food service workers to keep kitchen moving and provide every customer with hot, fresh meal. Managed inventory to keep enough product on-hand and implemented strategies to move nearly expired items. Interviewed job applicants, processed new hire paperwork, and provided on-the-job training. Oversaw food preparation and cooking activities to uphold safe and sanitary practices, check portion control, and assess final presentation. Trained and mentored food service works to achieve maximum team quality and efficiency
Language
Amharic
English
German
Timeline
Professional Chef
Adina Apartment Hotel
12.2024
Chef De Parties
Riverside Collection
07.2023 - 10.2024
Executive Chef
Matiosor Hotel
09.2021 - 12.2023
Sous Chef
Stalla Hotel
01.2013 - 12.2015
Private Chef
Manna Catering PLC
01.2008 - 01.2013
Headchef
Village Ethiopia PLC
09.2004 - 01.2008
Chef De Parties
Le Petit Paris Restaurant
08.1999 - 04.2003
Advanced Certification - undefined
Jari Hotel School
Diploma - Hotel And Hospital Management
Alison Online Courses
Additional Info
HACCP
References
Abudi, Oden, Owner, admin@martisoorhotel.com, +252905006666, Martisoor Hotel
Interests
Cycling, Football, Mountain climbing, Reading