Sous chef - Koh Thai Noodles - Plymouth, United Kingdom
(2024-08)
Thai oriented restaurant that specilises in Korean and Chinese cuisine
- Daily clean up to meet hygiene standards.
- Daily prepartion of various sauces and curry paste used in service.
- Daily mise en place for service.
- In charge of cost management and inventory management.
- Profiency in maintaing my station during a busy service.
- Communication with customers to meet their expectations and uphold them.
- Cook daily staff meals in the morning and evening for all members of staff.
Senior Pan Asian Chef - Aleyah's Kitchen - Broadstone, United Kingdom
(2023-11 - 2024-08)
A fussion restaurant that specilises in Thai and English cusine
- Daily clean up to meet hygeine stanadards.
- In charge of cost management, inventory management and hygiene standards.
- Daily preparation of mise en place for service.
- In charge of 2 chefs in the Thai section.
- Extensive contribution to menu planning, development and execution.
- Plating dishes up to standard as instructed by the head chef.
- Cook staff meals for all members of staff.
Senior Chef de Partie - Cafe De Bangkok - Cochi, India
(2022-06 - 2023-07)
Authentic Thai cuisine that specialises in freshly prepared food
- Daily clean up to meet hygine standards.
- In charge of cost management, and inventory management.
- Daily prepartion of fresh Thai curry paste.
- Manage 10 chefs in their day to day duties.
- Communicating with customers to provide the best service.
- Contribute to menu planning, development and execution.
- Ensure dishes meet quality and presentaion standards set by the head chef.
- Plating dishes up to standard as instructed by my sous chef and head chef.
Demi Chef de Partie - The Mayflower - Chennai, India
(2021-01 - 2022-01)
Pan Asain and Continental styled restaurant
- Keep up with hygiene standards.
- Developed my wok skills further and becoming more proficient in my station.
- Managing mise en place for service.
- In charge of Pan Asian section.
- Responsible for the production of bao buns and dumplings.
- In charge of inventory management of the Pan Asain section of the restaurant.
- Participated in various special banquets, catering events.
Commi I - Kommune bar and kitchen - Chennai, India
(2019-01 - 2021-01)
Multi cuisne restaurant bar in the heart of Chennai
- Daily clean up to meet hygenic standard.
- Develped my proficeinecy in my wok skills.
- Managing and preparing fresh ingrediants for service.
- Weight management of all ingrediants for service.
- Responsible for making bao buns and dumplings for service.
- Participated in various special events, catering and banquets.
Commi II - Desire restaurant - Chennai, India
(2017-01 - 2019-01)
Pan Asian focused cusine in the heart of Chennai
- Daily clean up to meet hygenic standard.
- Help with managing restocking.
- Managing and preparing fresh ingrediants for service.
- Learn and hold excellent knowledge of various stations in the kitchen, while maintaing the high standards set out by the head chef.
- Cook staff meals every morning and evening for all staff members.
- Work and help develop new menu with the head chef.
Commi III - Young Doo - Chennai, India
(2016-01 - 2017-01)
Authentic Korean cuisine restaurant in the heart of Chennai
- Daily clean up to meet hygenic standards.
- Managing and preparing vegetables and various type of meats for service.
- Help with restocking ingrediants.
- Participated in special events, catering and banquets.
