Nafish Alam

R&D Chef / Chef de Partie

Key Responsibilities:

* Developed and tested new recipes, menus, and food concepts.

* Standardized recipes and maintained consistency in taste, quality, and presentation.

* Conducted food costing and portion control to meet budget targets.

* Worked closely with the Executive Chef to create seasonal and promotional menus.

* Ensured compliance with food safety, hygiene, and HACCP standards.

* Trained kitchen staff on new recipes and cooking techniques.

* Managed daily kitchen operations and supervised the assigned section.

* Maintained inventory, minimized food waste, and controlled stock levels.

* Ensured timely preparation and service while maintaining high quality standards.

* Collaborated with purchasing teams to source quality ingredients.

• Deliver reliable food quality by overseeing preparation and consistent final plates.
• Elevate fine dining experiences through refined menu planning and presentation support.
• Support smooth service by maintaining kitchen hygiene and controlled inventory levels.

• Adapted to local standards and culinary practices.
• Hands-on experience in European cuisine and kitchen management.
• Streamlined kitchen processes by introducing efficient cooking techniques and organising workstations, boosting productivity.

• Supervised section operations; trained junior chefs.
• Developed creative menu items matching customer preferences.
• Maintained strict food safety and hygiene standards.
• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Followed strict health and safety guidelines in kitchen.
• Prepped foods to be roasted, sautéed, fried and baked.
• Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.

• Specialized in pasta, burgers, poke bowls, salads, sandwiches.
• Assisted head chef in recipe creation and quality control.
• Monitored food hygiene practices and portion control.
• Casual dining & cloud kitchen
• Prepared and cooked high quality food following recipes and menu guidelines.
• Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
• Enforced health and safety standards for food storage, preparation and handling.
• Established clear standards for cooking, garnishing and presenting food.
• Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
• Helped prevent waste of food of any kind and overproduction of mis-en-place.

• Ensured daily food preparation met brand standards.
• Maintained freshness of ingredients and kitchen cleanliness.
• Cloud kitchen
• Prepared and cooked high quality food following recipes and menu guidelines.
• Followed strict health and safety guidelines in kitchen.
• Prepped foods to be roasted, sautéed, fried and baked.
• Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
• Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
• Helped prevent waste of food of any kind and overproduction of mis-en-place.
• Cleaned counters with sanitising agents to prevent food-borne illness.
• Assisted in the management of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
• Developed high-quality dishes for guests, including starters, mains and desserts.
• Supervised junior kitchen staff, provided training on cooking methods and kitchen safety, improving team efficiency and skill levels.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.
• Participated in weekly kitchen meetings to discuss menu planning, staff scheduling, and operational improvements, fostering a collaborative work environment.

• Prepared North Indian, South Indian, and Malay cuisines for offshore teams.
• Ensured strict food safety and sanitation compliance.
• Maintained clean, safe environment by adhering to sanitation and safety requirements.
• Checked food and ingredients for freshness and weighed, mixed and prepped materials before cooking meals.
• Worked with kitchen staff during busy periods to maintain service delivery quality and wow guests with amazing meals.
• Managed kitchen inventory, conducted weekly stock checks, and ordered supplies to maintain adequate levels.
• Organised ingredients at start of shift to prepare for expected needs during busy periods.

• Specialized in Malay, South Indian, and Tandoor dishes.
• Managed workstation setup and guest special requests.
• Maintained clean, safe environment by adhering to sanitation and safety requirements.
• Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
• Displayed positive and friendly attitude towards customers and fellow team members.
• Wiped down surfaces, cleaned cookware and sanitised utensils to meet health and safety standards.
• Managed kitchen inventory, conducted weekly stock checks, and ordered supplies to maintain adequate levels.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Maintained optimum temperature in ovens, grills and roaster to correctly cook foods.
• Prepared for each shift by placing clean cutting board and utensil bath at workstation.
• Sliced meats into specific cuts using excellent knife skills.
• Coordinated with the front of house team to manage special dietary requests and allergies, ensuring guest safety.
• Prepared Béchamel, Hollandaise, Espagnole and demi-glace sauces.
• Served private guests specially-selected items made with highest quality ingredients.