Chef Manzoor Hassan

Manzoor Hassan Balghari (Chef) From Gilgit-Baltistan Pakistan

Dubai | Success Story |

Mr Manzoor Hassan Balghari(Executive Chef) belong to land of beauty balghar,District Ghanche Gilgit-Baltistan,recently working in Dubai,United Arab Emirates. He is a Gold medal, silver medal,bronze medal,received best chef award in the field of hospitality. He is also senior Member for Emirates culinary guild UAE.Fellow member chef association of Pakistan.Aprroved Judge WACS.

I was born in valley of Balghar District Ghanche Gilgit Baltistan heavens on earth, I have three brothers and three sisters and my entire family is settled in Lahore I completed my education from allama iqbal Open University Islamabad and little bit from Lahore. My parents were very cooperative with their kids and they supported their children in every way.

If you are asking yourself how to become a chef ,I will tell you one doest not become a chef one is born chef and when I say chef I don’t mean someone who gets the courtesy title chef, just because he is in charge of a greasy spoon kitchen or someone who can make a symphony out of the mess, an artist who canvas is the plate ,someone who can cheer up the rest when the rush comes and so confident that even he puts himself on auto pilot can still be the best.

It is an art and creating art is not meant for everybody but before you ask the question, how to become a chef, asked your self

, many people would do almost everything to avoid 9 to 5 job and here we are not even talking about a 9 to 5 job. Chef is a profession that requires long hours, often split shifts, weekends, holidays, late nights and often being on call in your day off.

No matter how talented you are or how prestigious the place where you learn from you can’t expect to become an Executive Chef overnight. The executive chef is responsible for the success or failure of the entire restaurant and it takes time to earn that level of expertise and to gain the high degree of the trust required

I started my career many years ago by going to college for culinary art and cook in my native country Pakistan from TDCP Lahore. I regarded my cooking diploma as a simply piece of paper, but a paper that could open doors for me. After you walk through that door it’s totally up to you what you can do.

I started my training as a junior chef (commis) this is the time when you decide whether this is the right career for you.

In this position you will receive the training you need to work your way up the ladder get the feeling for what its like to work in a professional kitchen, and receive close supervision from other chefs with more experience, duties include precook, such as peeling vegetables, setting out the cookware and making sauces, misen plus etc.

commis can often move up into the position of commis 1,than demi chef de partie than chef de partie also known as line cook. These chefs are responsible for cooking the foods in one specific section of the kitchen, such as fish, deep fried foods, and pastries. After receiving the training in all of the different sections of the restaurants.

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The sous chef chief assistant of the executive chef .The sous chef are generally responsible for creating schedules for the kitchen, working with customers to resolve problems and filling in for chef de parties when necessary .In the absence of the executive chef they also run the kitchen.

The executive chef hires the kitchen staff, plans the menus, determines portion sizes, sets the kitchen budget, and coordinates all aspects of preparing the meals.

By understanding the ladder to climb to become a top chef, you can plan your careers and strategize how to best meet your goals .if this sounds more interesting to you, you can shape your career to land yourself the best possible position you like.

I got some other training also which were, firefighting training, first aid training, savvy service programmed. Certificate in food hygiene, culinary basic & general knowledge, breakfast cookery, 100% leaders, Haccp awareness training, great food safe food training, basic food hygiene, telephone courtesy.

I started my practical experience from pearl continental hotel Lahore, as you know it’s the core of Pakistan and that is the best institute where you can learn a lot. Here I came to know exactly my talents because I learnt pure professional attitude of a chef in pc and my supervisors used to appreciate me a lot. And somehow in 2002 I decided to come to land of growth Dubai United Arab Emirates.

Here specially I want to tell the my audience that my father Hassan ali was a chef and he used to work all over the world but specially in dubai and my basic motivation and inspiration was actually my father .He was an example of the best person in my life and a teacher chef in my career, I really miss him, if I am now good chef and good human being, its all because of him and the prayers of my loving and sweet mother.

I started with a new job in renaissance Dubai Hotel its chain group of Marriott with new enthusiasm, for achieving my goals in life I had to work very hard in a very professional manner, so I got so many professional training from the hotel and I got the opportunity to do so, I become the fellow member of chef association of Pakistan, and also here in Dubai I become a member of emirates culinary guild in 2007,

In Renaissance Dubai hotel, I started as a commis i in Chinese kitchen to assist the chef de partie the restaurant name is Spice Island, but I was thinking about my country because I love it and missing it too much.

On the other hand my country people who were in Dubai used to motivate me to just concentrate on my work and within year I got stability of my mind and full command on my work. I got promoted to commis 1 after one and half year, duty to prepared food for buffet, banquet parties and outdoor caterings, But I had a habit of helping my coworker whether it was concerned to my job or not.

Then I flew into next position and that was demi chef de partie .I became a trainer to my junior ones and of course helping them in every way, I always believe in teamwork.

I followed the used records, and conduct taste pannels, attended training for my development, made menus for outlets and followed all brand standards.

My works important features were good behavior, hygiene, punctuality and hospitality. Now I am working as an executive chef . My duties are to make sure recipes prepare all food and food quality should meet the standards. Food is sent to correct area on time,

Why I wanted to be a chef?

To be a cook, all you need to do is to be able to put food together and make a satisfying meal.

To be a chef however, you need a creative flair that allows you to express yourself in many different ways. You can let your imagination take the reins when it comes to creating the recipes you prepare, the way you put together your meals, and the way you present each dish. Being a chef is really an art form, and one that many appreciate.

One of the last things that a chef has to worry about is being bored with his job.

There is always something interesting to learn, a new dish to try, an exciting new trend in the cooking world to experiment with, a new technique or gadget to test. If a job that is always changing and evolving sounds fascinating to you, then being a chef is a great career.

Becoming a top chef can make you a star in your own right.

It can open the doors to newspaper write-ups, invitations to red carpet events, publication deals of writing your own cookbooks and having your own television show. It can give you fame and fortune.

To create meals that are unique and exciting, chefs need to have plenty of exposure to different foods and cooking techniques. This means that you will have the chance to travel the world to improve your craft.

Many cooking schools offer exchange or study abroad programs that will allow you to experience the world’s finest cuisines first hand.

When it comes right down to it, most chefs chose their profession because they love to cook. There are few people who can follow their passion and reap such high rewards in life.

The satisfaction of seeing your guests eyes light up when they taste your food, of having people come to you to cater their parties or weddings, of being able to create meals that no one else can, and that please you and your own family is one of the best reasons to become a chef.

Schooling will give you a good platform from which to begin, and make you more hirable. But it is only the start; these skills can only be successfully achieved from repeatedly performing them. Learning about a dish and making it once or twice is nothing compared to the person who’s done it 400 times? It requires the acquisition of numerous physical skills.

Chef Manzoor Hassan Balghari

Resturents consultant

Approved Judge WACS