Soltan Darowish

Demi Chef de Partie with 3+ years of experience across luxury hotels and high-volume kitchens in the UAE and Lebanon, currently at Emaar Hospitality Group in Dubai. Skilled in Arabic and international cuisine, hot and cold kitchen sections, banquet operations, and food presentation, with a consistent record of maintaining the highest standards of food quality, hygiene, and safety. Strong team player with excellent organizational skills, HACCP-based food safety knowledge, and the ability to perform efficiently under pressure while ensuring consistency in taste, plating, and presentation.

Demi Chef de Partie at Emaar Hospitality Group (2024-01 – Present)

• Run daily kitchen operations for a section in a luxury hotel environment, ensuring consistent quality and timing during peak service.
• Prepare and present high-quality dishes in line with hotel standards, portion control, and plating guidelines.
• Support the Chef de Partie in organizing and managing the section, including mise en place and workflow during service.
• Maintain food safety, hygiene, and compliance with HACCP standards across all preparation and storage areas.
• Train, guide, and support junior kitchen team members to strengthen overall section performance.
• Handle event and banquet operations efficiently, coordinating with the wider kitchen team for high-volume service.

Commis II at Sofitel Dubai The Palm (2022-01 – 2024-12)

• Prepared ingredients before service, including cutting and cleaning vegetables and meat, under the guidance of senior chefs.
• Assisted with daily food preparation and production across hot and cold sections.
• Maintained organization, cleanliness, and hygiene standards across all work areas.
• Supported daily kitchen operations and service in a high-volume five-star hotel environment.
• Followed recipes, portion standards, and food safety guidelines consistently.

Commis III – Arabic Cuisine at Pineland Hotel & Health Resort (2020-03 – 2021-09)

• Prepared Arabic hot and cold dishes in a high-volume kitchen, supporting the Chef de Partie.
• Measured ingredients accurately and prepared salads and sauces to specification.
• Received, verified, and stored deliveries, and managed stock levels and inventory control.
• Handled Arabic food preparation for all-day dining service of 600 covers and banquet operations of 1000+ covers, both hot and cold.
• Maintained cleanliness of workstations and kitchen equipment, and discarded expired or spoiled items per food safety standards.

Kitchen Department – Hotel High School (2020-01 – 2021-12)