Sous chef - Ashdown park hotel - East Grinstead, United Kingdom
(2024-12)
- Capable to design the menu as per the requirements of organisation.
- Inventory and management of supplies.
- Cost controlling and ordering the supplies.
- Responsible to maintain the kitchen equipments.
- maintaining the high standards of cooking and presentation.
- Updating the Food & safety file on regular basis.
- Can train the new or existing staff as per the need.
- Able to manage the Conferences & Banquets events along with Fine dining.
Sous-chef - East sussex national hotel and spa - Uckfield, United Kingdom
(2016-03 - 2024-12)
- Ability to design the Food and beverage menu.
- Inventory and management of supplies.
- Cost controlling and ordering the supplies.
- monitor and maintain the kitchen equipments.
- Responsible for cooking food and presentation.
- Update the Food and safety file on day to day basis.
- Train the new staff in the kitchen.
Chef de partie - Platea fine dining restaurant - Hania (Platanias), Greece
(2012-03 - 2015-10)
- Work with cleanliness and maintain hygiene in my section.
- Responsible for cooking food as per order.
- Ordering the goods and follow the HACCP.
Commis chef / Chef de partie - Symposium Restaurant - Hania (Platanias), Greece
(2008-03 - 2012-03)
- Reponsible for Misc-en-place on daily basis.
- Cleaning and maintaining the work place.
- Responsible for cooking and presenting food in a speedy way.
