Sous Chef - Feels Restaurant
(2026-02)
- Clean, hygiene and healthy cincept of foods with Kcal.
- Taking care for the entire operation and checking the of foods to be served
- Monthly inventry and count of items.
- Information about microsoft excel and word.
- Ordering and reducing the cost of items.
Sous Chef - Ocean basket (OBT)
(2025-08 - 2026-01)
- Seafood's from different parts of the world
- Seafood's platter need to be cleaned and cook.
- Monthly inventory and count of seafood
- Ordering and minimizing the cost.
Chef De Partie - Majid Al futtaim Group VIP LOUNGE - UAE
(2023-01 - 2025-02)
- Working Gard manger/cold kitchen taking care the standard of cold salads and appetizers
- Portioning if items and assemble it
- Monthly stock take and counting of cold items.
Chef De Partie - SOLCASA Restaurant
(2021-12 - 2022-12)
Mediterranean cuisine. Majid al futtaim
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Safely operated kitchen equipment, including industrial size mixers.
- Designed new ways to present and enhance dishes.
- Prepped foods to be roasted, sautéed, fried and baked.
- Followed strict health and safety guidelines in kitchen.
Chef De Partie - SIZZLE RESTAURANT - Doha, Qatar
(2019-01 - 2021-02)
Latin and American Cuisine
- Collaborated with head chef to prepare the banquet menu for 500 wedding guest
- Work closely with head chef for special menu costing, indenting wastage and recipe management
- Trained and manage all kitchen staff spear headed, employee development, issue disciplinary action and conducted performance review
- Inventoried food ingredient and supply stock to prepare and plan vendor orders
- Take full responsibility as a person in charge.
Chef De Partie - FRENCH OLIVE - Doha, Qatar
(2017-11 - 2018-01)
French Cuisine
- Physical examination of overall equipment as per the standard mention by HACCP
- Working in Gard manger/cold kitchen (making cold salads cold appetizers canapé's/mini sandwiches)
- Gard manger preparing authentic salads creating buffet menus.
- Prepare all food in hygienic and timely manner
- Setup location in line with restaurant guideline
- Assist with the cleaning hygiene and organization of kitchen
- Follow recipes peace control and presentation specification as set by the restaurant management.
Demi Chef De Partie - FRENCH OLIVE
(2016-11 - 2017-10)
- Working in Gard manger/cold kitchen (making cold salads cold appetizers canapés/mini sandwiches)
- In the daily operation and work
- Working according to the menu specification by the Chef de Partie
- Kept work area at all time in hygienic conditions according to the rules set by the Restaurant
- Preparing the daily mis-en-place and food production in different sections of the Kitchen or outpost
- Setting up station properly and on time for each service period
- Followed the instruction and recommendation from the Chef de Partie or Sous Chef to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
- Attending weekly training of menu planning.
Demi Chef De Partie - AMADEUS - Mumbai
(2015-08 - 2016-09)
- Utilize meticulous attension to detail to ensure prepared items were correctly labelled, dated covered, monitored for quality
- Clean and maintain station
- Follow recipes peace control and presentation specification as set by the restaurant management
- Prepare food items in hygienic and timely manner.
Commi - COUNTRY INN & SUITES HOTEL - Panaji, India
(2014-08 - 2015-07)
Commi - Le Pain Quotedien - Mumbai, India
(2012-11 - 2013-06)
