Tamsna Ali
Malaga
Summary
Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
21
21
years of professional experience
Work History
Chef Consultant
Private Chef
Malaga
01.2020 - Current
- Created culinary presentations to demonstrate product knowledge and menu ideas.
- Developed and implemented recipes for new menu items.
- Conducted food tastings with clients to help them select the best options for their menus.
- Provided training and guidance to chefs on proper cooking techniques, sanitation, safety protocols, and plate presentation.
- Designed menus based on customer preferences, budget constraints, seasonal ingredients, and desired cuisine types.
- Recommended cost-saving measures such as portion control and ingredient substitutions.
- Analyzed data from customer feedback surveys to identify areas of improvement in service or quality of food offerings.
- Collaborated with suppliers to negotiate pricing contracts that meet budgetary requirements while maintaining high standards of quality.
VIP INFLIGHT CHEF
Etihad Airways
10.2015 - 01.2020
- Prepared and served gourmet meals exclusively for VIP passengers, ensuring the highest standards of culinary excellence and personalized service.
- Designed and implemented custom menus based on passenger preferences, dietary restrictions and cultural considerations, enhancing the overall inflight dining experience.
- Collaborated with cabin crew to coordinate seamless meal service and provide attentive hospitality tailored to the needs of VIP guests.
- Managed food safety and hygiene standards within the galley, maintaining compliance with airline regulations and industry best practices.
- Engaged with passengers to offer personalized dining recommendations and address any special requests, fostering a welcoming and luxurious environment.
- Assisted in the training of new cabin crew members regarding culinary techniques and VIP service protocols to uphold service quality.
HEAD CHEF
Restaurant Les Folies
01.2014 - 09.2015
- Daily management of the kitchen
- Menu planning, food production
- Cost controlling, duty roaster
- Ensuring the food is of standard specifications and highest food quality
- Maintain a high motivation of staff
- Responsible to ensure food safety and kitchen sanitation as per HACCP standards
HEAD CHEF
Restaurant Houston / Dix 30 Brossard, Canada
01.2013 - 01.2014
- Company Overview: Pre-opening
- Supervising and training 12 cooks
- Creating new menu and table d’hôte
- Manage the cost and the standard of the company
- Ensuring the food is of standard specifications and highest food quality
- Dealing with suppliers, purchasing, receiving & controlling the stock
- Monitoring and controlling wastage, portion control on a day to day basis
- Responsible to ensure food safety and kitchen sanitation as per HACCP standards
- Pre-opening
PRODUCTION CHEF
Compass Group Canada
Montreal
01.2011 - 01.2013
- Company Overview: Montreal, Canada
- Supervising and training 7 cooks
- Ensure the perfect service of the food by controlling the taste, time, temperature, presentation
- Manage the cost, inventory
- In charge of ordering & receiving for local & oversees ingredients
- Maintaining the company standards and the food quality HACCP
- Conduct a proper induction for new staff
SOUS CHEF
Restaurant Queue de cheval
Montréal
01.2010 - 01.2011
- Company Overview: Montréal, Canada
- Supervising the production, quality of food
- Responsible to ensure food safety and kitchen sanitation
- Maintaining the standards for food presentation and service
- Manage the cost, inventory
- In charge of the afternoon shift
CHEF DE PARTIE
Hotel The Address Dubai Marina EMAR
Dubai
01.2009 - 01.2010
- Company Overview: Dubai, UAE Pre-opening
- Responsible for the western kitchen
- Supervising and training 6 commis chefs and making their schedule
- Monitoring and controlling wastage, portion control on a day to day basis
- Responsible to ensure food safety and kitchen sanitation as per HACCP
- Working with the head chef in food ordering and smooth running of the kitchen
- Maintaining THE ADDRESS standards for food presentation and service
- Ensuring the food standard
- Dubai, UAE Pre-opening
DEMI CHEF DE PARTIE
Hotel Kempinski mall of the emirates
Dubai
01.2006 - 01.2009
- Company Overview: Dubai, UAE Pre-opening
- Responsible in the hot and cold continental kitchen section
- Supervising commis, kitchen helper and making schedule
- Supervising food preparation, Breakfast, lunch and dinner
- Ensuring the food standard and highest food quality
- Responsible to ensure food safety and kitchen sanitation
- Responsible for setting up buffets and organizing theme food festivals
- Dubai, UAE Pre-opening
DEMI CHEF DE PARTIE
Restaurant Counter of salmon & co
01.2005 - 01.2006
- Company Overview: Morocco Pre-opening
- Working in French kitchen a la carte
- In charge of sauté and grill section
- Preparing all the stocks and sauces and doing the dinner a la carte service
- In charge of the Moroccan dishes
- Morocco Pre-opening
COMMIS SAUCIER
Restaurant Red mullet of lil
01.2004 - 01.2005
- Followed recipes and prepared sauces according to restaurant standards.
- Maintained cleanliness of work areas, equipment, utensils, and dishes.
- Measured ingredients accurately for each sauce recipe.
- Inspected incoming shipments for quality control purposes prior to accepting them.
Education
Diploma of Technician Hotelier Option Cuisine -
Institute Specialized Technology Applied Hôtelièr
Morocco01.2005
Diploma of Hospitality Management -
Institut De Tourisme Et D'hôtellerie Du Québec
Montreal ,Quebec 01.2015
Restaurant management Diploma - AEC
Cégep Saint Laurent
Montreal, Quebec, Canada01.2015
Skills
- Kitchen operations management
- Food and beverage pairing
- Menu development
- Signature dish creation
- Menu supervision
- Inventory management
- Company safety standards
- Waste control
- Company quality standards
- Recipe creation
Languages
- French
- English
- Arabic
- Spanish
Accomplishments
2008-Awarded "Best Chef of the Year" at Kempinski Hotel Dubai in recognition of outstanding culinary excellence and contribution to the hotel's dining experience.
2009-Awarded the Bronze Medal in the Middle East Culinary Competition for exceptional culinary skills, competing in the 5-Star Hotels Chef category.
2018-Selected to represent ETIHAD Airways at the prestigious Palais des Congrès in Paris, delivering an exceptional First Class culinary experience as part of a global showcase.
Timeline
Chef Consultant
Private Chef
01.2020 - Current
VIP INFLIGHT CHEF
Etihad Airways
10.2015 - 01.2020
HEAD CHEF
Restaurant Les Folies
01.2014 - 09.2015
HEAD CHEF
Restaurant Houston / Dix 30 Brossard, Canada
01.2013 - 01.2014
PRODUCTION CHEF
Compass Group Canada
01.2011 - 01.2013
SOUS CHEF
Restaurant Queue de cheval
01.2010 - 01.2011
CHEF DE PARTIE
Hotel The Address Dubai Marina EMAR
01.2009 - 01.2010
DEMI CHEF DE PARTIE
Hotel Kempinski mall of the emirates
01.2006 - 01.2009
DEMI CHEF DE PARTIE
Restaurant Counter of salmon & co
01.2005 - 01.2006
COMMIS SAUCIER
Restaurant Red mullet of lil
01.2004 - 01.2005
Diploma of Technician Hotelier Option Cuisine -
Institute Specialized Technology Applied Hôtelièr
Diploma of Hospitality Management -
Institut De Tourisme Et D'hôtellerie Du Québec
Restaurant management Diploma - AEC
Cégep Saint Laurent
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