2016 – Present
Shisha Lounge Restaurant (Malaysia)
Executive Chef
Detailed Responsibility
Iranian Chef Malaysia Experience Malaysia
obviously Chef Javad is one of the best Iranian Chef Malaysia Experience Malaysia.
in addition he is advisers for hotel restaurant consulting and restaurant set up consultants.
for instance He has strategic planning for food.
in detail he teach food perfect.
furthermore he teach culinary like Culinary Academy Services Malaysia.
overall He can be the best consultant for a hotel restaurant consulting in the hotel industry.
specifically Advice before starting a lot of help to the investor to invest in this industry.
such as Iranian Chef Malaysia Experience Malaysia is one of his special skill.
above hotel restaurant consulting
To have one of the best restaurants in the Middle East, also you can take Advice on setting up a restaurant from Chef Javad .
He can give you a lot of help in menu creation.
by all means , The restaurant consulting company is better to be sure of having consulted the restaurant with the chef Javad before he starts working . in the same fashion
pre-opening consultant is very good
on condition that restaurant set up consultants
similarly He can do the best to adjust the Middle East restaurant set up.
The restaurant’s consultants have a high number, but one of the best advisors to set up a chef javad’s restaurant.
in other words If you’ve ever had a restaurant consultation contract with him, similarly you’ve probably noticed a lot of mistakes so far.
though he is the best chef in Iranian food.
on the other hand Restaurant advice is one of the requirements before a restaurant is established . although pre-opening consultant is necessary for create new restaurant.
- Plan and direct food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Arrange for equipment purchases and repairs
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the “final touch”
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Keep time and payroll records
- Maintain a positive and professional approach with co-workers and customers
2013 – 2016
Shiraz Restaurant FNB Pte Ltd (Singapore)
Executive Chef
Detailed Responsibility
in that case Iranian Chef Malaysia Experience Malaysia
specifically Chef Javad has experienced working in many countries also including Iran, United Arab Emirate, Singapore, Malaysia and etc.
particularly chef javad has experience in chef malaysia.
in another case Working in different countries and cultures enabled Chef Javad to overcome culture barriers and adapt middle eastern food to South East Asian Countries.
at least Get help from Javad if you want to set up as well as a new restaurant kitchen.
in addition Experience Arabic food and Iranian food of Middle Eastern.
- In-charge of the daily operations for one authentic restaurant, five kiosks and one central kitchen.
- Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences.
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Provides training and professional development opportunities for all kitchen, restaurant and kiosk staff.
- Develop standard recipes and techniques for food operation which help to assure consistently high quality and minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices.
- Order an inventory of food products for the preparation and operation, of an efficiently run kitchen
2010 – 2012
Kowsar Hotel (Iran)
Senior Sous Chef
Detailed Responsibility
as Iranian Chef Malaysia Experience Malaysia
basically Javad is Professional Middle-Eastern Chef in Malaysia.for instance chef javad has many experience in Iranian Chef Malaysia Experience Malaysia.
must be remembered if you want to learn culinary, in that case you must go to Culinary Academy.
to be sure culinary academy services malaysia contact can help you.
even so if you have a question or problem, you can contact us.
however he is one of the best trainer in kitchen staff training
in addition Chef Javad has experienced working in many countries.
including Iran, United Arab Emirate, Singapore, Malaysia and etc.
for instance Working in different countries and cultures enabled Chef Javad to overcome culture barriers and adapt middle eastern food to South East Asian Countries.
for example Restaurant Setup Consolatory in malaysia
in addition chef javad is Hotel Restaurant consulting .
to say nothing of learning. he is one of the Restaurant setup consultants. specifically he is the best in Restaurant Setup Consolatory in malaysia.
with attention to These Spices and ingredients are easily accessible everywhere in the world.
now a days however the most important factor is the amount and the perfect mixture of these spices and herbs to form a delicious meal.
most important These Spices and ingredients are easily accessible everywhere in the world now a days .
however the most important factor is the amount and the perfect mixture of these spices and herbs to form a delicious meal.
although this may be true Chef Javad by having decades of experience in different restaurant has mastered these spices and uses the ideal amount and mixture to achieve an unforgettable taste.
on the other hand Chef Javad is one of the best international chefs who can advise you to set up a restaurant. identically Culinary Academy Services Malaysia Contact is the best in eyery where.
- In-charge of the daily kitchen operation for F&B business of the hotel.
- Ensured all kitchen staffs are trained on dish specification and how to achieve food margins.
- Modify and create/plan menu for the hotel (Food tasting for Media and Events). Control /report wastage and records.
- Ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified immediately.
- In-charge of the ordering of supplies and meeting up with suppliers.
- Maintaining impeccable personal hygiene as well as high worl and safety standards in the workplace.
2008 – 2010
Abshar Restaurant (United Arab Emirates)
Senior Sous Chef
Detailed Responsibility
- Managed the day to day running of the kitchen in the absence of the Exec Chef.
- Manage the kitchen as a profitable unit and set performance standards.
- Responsible for back of house operations.
- Manage the entire food production in kitchen.
- Proactively monitor market trends, training, staff handling and hygiene.
- Interest in culinary trends worldwide and ability to be creative and apply new idea in restaurant.
- Plans, organizes, directs and manages all kitchen activities as in food production within the outlet providing a high standard of food quality, presentation and service.
- Actively manage food stocks, beverage stocks, and operational stocks and maintains availability of raw products and operational equipment to ensure guest satisfaction and menu item availability.
- Manage and responsibility for budgeting and cost control.
- Take responsibility for all kitchen operations.
- Assist and participate in sales, marketing and public relations activities.
- Ensure the efficient scheduling of employees maintain standards.
- Accept responsibility for all activities regarding employees handling, conduct performance appraisals, set up training plans.
- Ensure that all departmental reports, sales and marketing plans, schedules, menus, logbooks, inventories, guest comment reports, and guest history records and correspondence are completed.
- Attend meetings and training as required.
- Take charge that the health and safety standards in the kitchen in carried out.
2006 – 2008
Danial Restaurant (Iran)
Sous Chef
Detailed Responsibility
- Ensure that food is of high quality, encouraging and disciplining staffs who have prepared not prepared a course to the proper specifications.
- Ensure the right cost standards associated with each menu item, and manage inventory.
- Responsible for managing food requisitions, effective scheduling and food cost.
- Maintain health and safety standards in the kitchen and take charge on sanitation requirements and conduct professional development training for the team of chef de Parties and Commis.
- Assists in menu planning and the creation of new dishes.
- Take charge of the absence of the executive Chef/Head Chef.
- Managed the assigned outlet kitchen.
2004 – 2006
Esfahan Restaurant (United Arab Emirates)
Chef de Partie
Detailed Responsibility
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
- Follow standards and consistent quality in the daily preparation instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and food presentation.
- Coordinate and participate with other section of requirement, cleanliness, wastage and cost control.
- Guide and train the subordinates as and when required to ensure high motivation and economical working environment.
2002 – 2004
Ara Khan Restaurant (Iran)
Chef de Partie
Detailed Responsibility
- Prepare and properly present food for regular service and functions.
- Assist in supervising and coordination activities of kitchen staff directed by the Head chef
- Assist in costing of new menu items
- Check the quantity and quality of received products to ensure items are as ordered and standards are met.
- Help in monitoring and maintaining stock levels to reduce wastage.
- Assist in the inspection of equipment, work areas and general supplies to ensure conformance to established health and safety standards.
- Assists to train other kitchen workers in the preparation, cooking, garnishing and presentation etc of food.
- Assist in monitoring and enforcing sanitation practices to ensure that employees follow standard and regulations.
- Order food and other supplies needed as and when required.
2000 – 2002
Sofeh Restaurant (Iran)
Chef de Partie
Detailed Responsibility
- Ensure that food is of high quality, encouraging and disciplining staffs who have not prepared a course to the proper specifications.
- Prepare the daily mis-en-place and food production
- Ensure the right standards associated with each menu preparation.
- Take charge of kitchen safety and sanitation standards.
- Assists in menu planning and the creation of new dishes as and when required.
About Chef Javad
Chef Javad is one of the most experienced Chefs in Middle Eastern cuisine. He has been awarded various times for his skills. Chef javad was executive chef in the biggest Middle Eastern restaurants in South East Asia and Middle East.