Chef De Partie at Radisson Blu Coimbatore (2026-05 – Present)
- Lead and supervise daily kitchen operations in the assigned section ensuring smooth service execution.
- Maintain food quality, consistency, presentation standards, and portion control as per Radisson Blu brand standards.
- Plan and prepare mise en place for the section as per forecast and business volume.
- Ensure adherence to food safety, hygiene, and sanitation standards.
- Monitor inventory, place requisitions and control food cost with minimal wastage.
- Train, mentor and evaluate junior chefs and commis to build a high performing team.
- Execute menu items, specials and banquet requirements with precision and consistency.
- Coordinate with Chef and other departments to ensure seamless operations and guest satisfaction.
Demi Chef De Partie at Radisson Blu Coimbatore (2025-06 – 2026-04)
- Assisted Chef De Partie in managing daily operations of the assigned kitchen action.
- Ensured adherence to Radisson Blu food preparation standards, hygiene protocols, and requirements.
- Supervised Commis chefs and provided operational guidance during service periods.
- Maintained inventory records and supported stock rotation following FIFO procedures.
- Assisted in menu preparation, mise en place planning and quality control.
- Coordinated with stewarding and stores departments for smooth kitchen operations.
- Trained newly joined associates on kitchen SOPs, safety measures, and food handling practices.
- Maintained cleanliness, equipment upkeep and operational readiness of the assigned area.
Commi 1 at Radisson Blu Coimbatore (2024-06 – 2025-06)
- Followed kitchen cleaning schedules.
- Ensured cleanliness in handling of raw and cooked food.
- Took guidance from senior chefs to improve skills.
- Reported low stock or spoiled items to the senior chef.
Assistant Chef at Erbil Governorate (2022-02 – 2024-02)
- Supervised a team of junior chefs during busy shifts, delegating tasks accordingly.
- Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
- Assisted Head Chef in preparation of menus for special occasions and events.
Commi 2 at SRM HOTELS PRIVATE LIMITED (2021-04 – 2022-02)
- Prepared and cooked complete meals or individual dishes and foods.
- Helped supervise kitchen helpers and apprentices.
- Followed the resorts policies and procedures and adhere to the grooming procedures.
Commis Chef at OKURA ISLAND RESORT & SPA (2019-04 – 2020-09)
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Have full knowledge of all menu items, daily features and promotions.
- Follow kitchen policies, procedures and service standards.
