Affan Harda

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.

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)

Graduate - Hotel Tourism Management and Culinary of Food Science - Mumbai University