Wajdi Nasser

Oversaw the daily production and operations of the hot kitchen station, ensuring all main courses align with
standard recipes and specifications.
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Monitored cooking processes, plating aesthetics, and flavor consistency before orders reached guests.
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Managed station inventory, minimized raw ingredient waste, and coordinated stock rotation for premium
freshness.
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Enforced strict adherence to kitchen sanitation, safety regulations, and corporate food safety policies.

Chef de Partie - Hot Section
15/09/2023 - 30/05/2025
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Led and organized the hot section kitchen brigade, distributing tasks strategically to optimize speed and
efficiency during peak rush hours.
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Maintained the prestigious culinary reputation of the establishment by ensuring precision cooking and
high-standard presentation.
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Collaborated directly with the Sous Chef/Executive Chef to execute service workflows and accommodate
high-profile guest modifications.
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Trained and mentored junior commis chefs on fast-paced hot line operations and consistent taste
replication.

Mazaj Turkey Restaurant 02/09/2020 - 01/09/2021
Demi Chef de Partie
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Assisted the section chef in all essential culinary preparation (Mise en place) and line execution for hot
entrees.
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Prepared complex base sauces and ingredients, verifying station readiness prior to shift launches.
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Demonstrated high adaptability by supporting cross-functional stations under heavy workload and intense
kitchen rushes