Curriculum Vitae Chef in Iran Tehran – Free Word Template Download with AI

Name: Ali Rezaei
Email: [email protected]
Phone: +98 912 345 6789
Address: Tehran, Iran

A passionate and skilled Chef with over a decade of experience in the culinary arts, specializing in Iranian cuisine and modern gastronomy. Based in Tehran, I have dedicated my career to preserving traditional Iranian flavors while innovating dishes to meet contemporary tastes. My expertise spans restaurant management, menu development, and food education, with a strong commitment to excellence and cultural authenticity.

As a Certified Chef in Iran Tehran, I have built a reputation for creating exceptional dining experiences that celebrate the rich culinary heritage of Iran. My work in high-end restaurants and boutique eateries has honed my ability to blend traditional Persian techniques with global trends. With a deep understanding of local ingredients and regional specialties, I aim to elevate the culinary landscape of Tehran through creativity, quality, and cultural storytelling.

Head Chef - Persian Flame Restaurant (Tehran)

Duration: 2018 – Present

• Overseeing the entire kitchen operations, including menu planning, recipe development, and staff management.
• Revitalizing the restaurant's menu by incorporating traditional Iranian dishes like Ghormeh Sabzi and Fesenjan with a modern twist.
• Collaborating with local farmers to source organic produce and sustainably sourced seafood for authentic flavors.
• Training junior chefs in the nuances of Persian cuisine, ensuring adherence to cultural and hygiene standards.
• Receiving positive reviews from international food critics, highlighting the restaurant's unique fusion of tradition and innovation.

Chef de Cuisine - Tehran Spice Bazaar (Tehran)

Duration: 2015 – 2018

• Managing a team of 15 chefs and food service staff in one of Tehran's most iconic culinary hubs.
• Designing seasonal menus that reflect the diversity of Iranian regional cuisines, from Khorasan to Gilan.
• Implementing sustainable kitchen practices, such as reducing food waste and optimizing energy use.
• Hosting cooking classes for tourists and locals to educate them on traditional Iranian cooking methods.
• Partnering with local bakeries to create signature breads like Lavash and Sangak, which became a customer favorite.

Sous Chef - Royal Garden Hotel (Tehran)

Duration: 2012 – 2015

• Assisting in the management of multiple dining outlets, including the hotel’s fine-dining restaurant and casual café.
• Crafting speciality dishes for high-profile events and banquets, such as weddings and corporate gatherings.
• Ensuring compliance with international food safety standards while maintaining a focus on Iranian culinary traditions.
• Contributing to the hotel’s reputation for exceptional service and quality, resulting in a 30% increase in customer satisfaction scores.

Certificate in Culinary Arts - Tehran Culinary Institute (Iran)

Duration: 2010 – 2012

• Focused on classical Iranian cooking techniques, food presentation, and kitchen management.
• Participated in workshops on saffron cultivation and its use in haute cuisine.

Diploma in Hotel Management - University of Tehran

Duration: 2008 – 2010

• Gained foundational knowledge in hospitality, food service operations, and business management.
• Completed a capstone project on the economic impact of culinary tourism in Iran.

• Cultural Competence: Deep knowledge of Iranian cuisine, including regional dishes, spices, and cooking methods.
• Menu Development: Experienced in creating balanced menus that cater to both traditional and modern palates.
• Sustainability Practices: Advocates for eco-friendly kitchen operations and local sourcing of ingredients.
• Culinary Innovation: Integrates global trends with Persian flavors to create unique dining experiences.
• Team Leadership: Proven ability to manage and mentor diverse culinary teams in fast-paced environments.

• Certified Food Safety Professional (CFSP) - Tehran Culinary Institute, 2017
• Advanced Saffron and Spice Blending Course - Iranian Agricultural Research Organization, 2016
• International Gastronomy Workshop (Tehran) - 2019 (Presented a session on the history of Persian cuisine)

• Persian (Native)
• English (Fluent, with professional writing and speaking skills)
• French (Basic, for international culinary references)

Tehran Food Festival 2023: Featured as a guest chef, showcasing traditional Iranian dishes with modern interpretations. Organized a cooking demonstration on the art of making Tahdig (crispy rice) in collaboration with local food bloggers.

Community Engagement: Volunteered to teach cooking classes at Tehran’s Youth Culinary Center, focusing on teaching underprivileged children about Iranian culinary heritage and healthy eating habits.

Available upon request. Contact: [email protected]

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